keyword
MENU ▼
Read by QxMD icon Read
search

fermented foods

keyword
https://www.readbyqxmd.com/read/28943150/screening-and-identification-of-lignin-degrading-bacteria-in-termite-gut-and-the-construction-of-lip-expressing-recombinant-lactococcus-lactis
#1
Haizhu Zhou, Wei Guo, Bo Xu, Zhanwei Teng, Dapeng Tao, Yujie Lou, Yunhang Gao
Lignin, a common natural polymers, is abundant and complex, and termites can break down and utilize the lignin in their food. In this study an attempt was made to isolate and characterize the lignolytic bacteria from termite (Reticulitermes chinensis Snyder) gut. Two strains (PY12 and MX5) with high lignin peroxidase (LiP) activity were screened using the azure B method. By analyzing their 16S rRNA, the strain PY12 was classified as Enterobacter hormaechei; MX5, as Bacillus licheniformis. We then optimized the different conditions of liquid fermentation medium, and obtained LiP activities of 278 U/L and 256 U/L for PY12 and MX5, respectively...
September 21, 2017: Microbial Pathogenesis
https://www.readbyqxmd.com/read/28943079/acidogenic-fermentation-of-the-organic-fraction-of-municipal-solid-waste-and-cheese-whey-for-bio-plastic-precursors-recovery-effects-of-process-conditions-during-batch-tests
#2
Francesca Girotto, Maria Cristina Lavagnolo, Alberto Pivato, Raffaello Cossu
The problem of fossil fuels dependency is being addressed through sustainable bio-fuels and bio-products production worldwide. At the base of this bio-based economy there is the efficient use of biomass as non-virgin feedstock. Through acidogenic fermentation, organic waste can be valorised in order to obtain several precursors to be used for bio-plastic production. Some investigations have been done but there is still a lack of knowledge that must be filled before moving to effective full scale plants. Acidogenic fermentation batch tests were performed using food waste (FW) and cheese whey (CW) as substrates...
September 21, 2017: Waste Management
https://www.readbyqxmd.com/read/28941907/genotyping-identification-and-multifunctional-features-of-yeasts-associated-to-bosana-naturally-black-table-olive-fermentations
#3
Cinzia Porru, Francisco Rodríguez-Gómez, Antonio Benítez-Cabello, Rufino Jiménez-Díaz, Giacomo Zara, Marilena Budroni, Ilaria Mannazzu, Francisco Noé Arroyo-López
Directly brined black table olives of Bosana variety are a traditional food product of Sardinia island (Italy), spontaneously fermented by yeasts among other microorganisms. However, as far as we know, the identification, biotechnological and probiotic potential of this yeast community has not been investigated yet. In this work, a total of 72 yeast isolates previously obtained from Bosana olive brines were first genotyped by Random Amplified Polymorphic DNA (RAPD-PCR) analysis with primer M13, and then identified by sequencing of D1/D2 domains of rDNA 26S gene...
February 2018: Food Microbiology
https://www.readbyqxmd.com/read/28941691/dynamic-profiling-of-different-ready-to-drink-fermented-dairy-products-a-comparative-study-using-temporal-check-all-that-apply-tcata-temporal-dominance-of-sensations-tds-and-progressive-profile-pp
#4
Erick A Esmerino, John C Castura, Juliana P Ferraz, Elson R Tavares Filho, Ramon Silva, Adriano G Cruz, Mônica Q Freitas, Helena M A Bolini
Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained...
November 2017: Food Research International
https://www.readbyqxmd.com/read/28941676/effect-of-xylanase-and-%C3%AE-amylase-on-don-and-its-conjugates-during-the-breadmaking-process
#5
Arnau Vidal, Vicente Sanchis, Antonio J Ramos, Sonia Marín
Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a DON plant conjugate that is widely found in cereal products. As DON accumulation in the field seems unavoidable, it is important to investigate all of the conditions that affect its stability during food processing. One of the most consumed cereal product around the world is bread, however the published information about DON stability in bread shows a large variability of results because a huge amount of factors affect DON and its modified forms...
November 2017: Food Research International
https://www.readbyqxmd.com/read/28939245/evaluation-of-biogas-production-potential-of-kitchen-waste-in-the-presence-of-spices
#6
Nidhi Sahu, Abhinav Sharma, Priyanka Mishra, B Chandrashekhar, Ganesh Sharma, Atya Kapley, R A Pandey
Anaerobic digestion (AD) of kitchen waste (KW) for biogas production is a major challenge to all over the world due to significant compositional variations in KW, such as different types and quantities of spices used for preparing food. Spices may affect the AD process owing to their antimicrobial activity. In this paper, the effect of spices (garlic, red chili, cinnamon, coriander, clove, turmeric, cardamom, black pepper) on AD of KW has been investigated. Batch experiments were carried out to determine the maximum biogas production potential, methane production rate and lag phase for biogas production...
September 19, 2017: Waste Management
https://www.readbyqxmd.com/read/28938890/systematic-pathway-engineering-of-corynebacterium-glutamicum-s9114-for-l-ornithine-production
#7
Bin Zhang, Miao Yu, Ying Zhou, Yixue Li, Bang-Ce Ye
BACKGROUND: L-Ornithine is a non-protein amino acid with extensive applications in medicine and the food industry. Currently, L-ornithine production is based on microbial fermentation, and few microbes are used for producing L-ornithine owing to unsatisfactory production titer. RESULTS: In this study, Corynebacterium glutamicum S9114, a high glutamate-producing strain, was developed for L-ornithine production by pathway engineering. First, argF was deleted to block L-ornithine to citrulline conversion...
September 22, 2017: Microbial Cell Factories
https://www.readbyqxmd.com/read/28936766/use-of-lactobacilli-in-cereal-legume-fermentation-and-as-potential-probiotics-towards-phytate-hydrolysis
#8
Girish K Amritha, G Venkateswaran
Phytate is a potent inhibitor of mineral absorption in humans occurring in plant-based food. Application of lactobacilli that produce phytate-degrading enzymes (phytases) to reduce phytate is an interesting yet a not much explored sector of research. Therefore, phytate dephosphorylation by Lactobacillus plantarum MTCC 1325 was evaluated. Cells at stationary phase showed phytase activity which was maximal at 24 h of growth. Glucose concentration and the type of phosphorous source in the media modulated the enzyme activity...
September 21, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28936499/low-cost-ionic-liquid-water-mixtures-for-effective-extraction-of-carbohydrate-and-lipid-from-algae
#9
Trang Q To, Kerryn Procter, Blake A Simmons, Suresh Subashchandrabose, Rob Atkin
Biomass based biofuels are already an important energy source, and will increasingly be so in the future as the need for renewable energy rises. Due to their fast multiplication rates, algae can provide a sustainable supply of biomass, and are attractive because they do not compete with food crops for habitat. Here we show that biomass derived from Chlorella vulgaris and Spirulina platensis can be pretreated with low cost choline amino acid based ionic liquids to effectively yield lipids (30.6% and 51% total lipids) and sugars (71% and 26% total sugars)...
September 22, 2017: Faraday Discussions
https://www.readbyqxmd.com/read/28936202/cell-surface-properties-of-lactococcus-lactis-reveal-milk-protein-binding-specifically-evolved-in-dairy-isolates
#10
Mariya Tarazanova, Thom Huppertz, Marke Beerthuyzen, Saskia van Schalkwijk, Patrick Janssen, Michiel Wels, Jan Kok, Herwig Bachmann
Surface properties of bacteria are determined by the molecular composition of the cell wall and they are important for interactions of cells with their environment. Well-known examples of bacterial interactions with surfaces are biofilm formation and the fermentation of solid materials like food and feed. Lactococcus lactis is broadly used for the fermentation of cheese and buttermilk and it is primarily isolated from either plant material or the dairy environment. In this study, we characterized surface hydrophobicity, charge, emulsification properties, and the attachment to milk proteins of 55 L...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28933773/rapid-quantification-of-major-volatile-metabolites-in-fermented-food-and-beverages-using-gas-chromatography-mass-spectrometry
#11
Farhana R Pinu, Silas G Villas-Boas
Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compounds, using gas chromatography coupled to mass spectrometry (GC-MS). The method is combined with a simple sample preparation procedure using sodium chloride and anhydrous ethyl acetate. The GC-MS analysis was accomplished within 4.75 min, and over 80 features were detected, of which 40 were positively identified using an in-house and a commercialmass spectrometry (MS) library...
July 26, 2017: Metabolites
https://www.readbyqxmd.com/read/28933306/diet-bioactive-compounds-implications-for-oxidative-stress-and-inflammation-in-the-vascular-system
#12
Morena Gabriele, Laura Pucci
BACKGROUND AND OBJECTIVE: Increasing evidence has demonstrated that dietary products and their active components are independently or jointly responsible for the apparent reduction of the cardiovascular diseases (CVDs) risk. DISCUSSION: Nowadays, there is a growing attention in the use of nutraceuticals as a new approach for the prevention and management of many diseases, as well as for controlling rising of chronic illnesses with minimal side effects. Food-derived peptides, as well as peptide-rich protein hydrolysates, represent new and valuable tools for the prevention of metabolic and cardiovascular diseases, acting as modulators of oxidative stress, inflammation, and overactivity of the renin-angiotensin system (RAS)...
September 21, 2017: Endocrine, Metabolic & Immune Disorders Drug Targets
https://www.readbyqxmd.com/read/28932978/biobutanol-production-from-apple-pomace-the-importance-of-pretreatment-methods-on-the-fermentability-of-lignocellulosic-agro-food-wastes
#13
María Hijosa-Valsero, Ana I Paniagua-García, Rebeca Díez-Antolínez
Apple pomace was studied as a possible raw material for biobutanol production. Five different soft physicochemical pretreatments (autohydrolysis, acids, alkalis, organic solvents and surfactants) were compared in a high-pressure reactor, whose working parameters (temperature, time and reagent concentration) were optimised to maximise the amount of simple sugars released and to minimise inhibitor generation. The pretreated biomass was subsequently subjected to a conventional enzymatic treatment to complete the hydrolysis...
September 20, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28932911/a-review-of-the-relationship-between-the-gut-microbiota-and-amino-acid-metabolism
#14
REVIEW
Rui Lin, Wentian Liu, Meiyu Piao, Hong Zhu
New evidence has emerged in recent years to suggest a strong link between the human gut microbiota, its metabolites, and various physiological aspects of hosts along with important pathophysiological dimensions of diseases. The research indicates that the gut microbiota can facilitate metabolite production in two ways: first, the resident species of the gut microbiota use the amino acids produced from food or the host as elements for protein synthesis, and second, conversion or fermentation are used to drive nutrient metabolism...
September 20, 2017: Amino Acids
https://www.readbyqxmd.com/read/28932265/removal-of-glucuronic-acid-from-xylan-is-a-strategy-to-improve-the-conversion-of-plant-biomass-to-sugars-for-bioenergy
#15
Jan J Lyczakowski, Krzysztof B Wicher, Oliver M Terrett, Nuno Faria-Blanc, Xiaolan Yu, David Brown, Kristian B R M Krogh, Paul Dupree, Marta Busse-Wicher
BACKGROUND: Plant lignocellulosic biomass can be a source of fermentable sugars for the production of second generation biofuels and biochemicals. The recalcitrance of this plant material is one of the major obstacles in its conversion into sugars. Biomass is primarily composed of secondary cell walls, which is made of cellulose, hemicelluloses and lignin. Xylan, a hemicellulose, binds to the cellulose microfibril and is hypothesised to form an interface between lignin and cellulose. Both softwood and hardwood xylan carry glucuronic acid side branches...
2017: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/28930430/novel-strategies-for-the-production-of-fuels-lubricants-and-chemicals-from-biomass
#16
Sankaranarayanapillai Shylesh, Amit A Gokhale, Christopher R Ho, Alexis T Bell
Growing concern with the environmental impact of CO2 emissions produced by combustion of fuels derived from fossil-based carbon resources has stimulated the search for renewable sources of carbon. Much of this focus has been on the development of methods for producing transportation fuels, the major source of CO2 emissions today, and to a lesser extent on the production of lubricants and chemicals. First-generation biofuels such as bioethanol, produced by the fermentation of sugar cane- or corn-based sugars, and biodiesel, produced by the transesterification reaction of triglycerides with alcohols to form a mixture of long-chain fatty esters, can be blended with traditional fuels in limited amounts and also arise in food versus fuel debates...
September 20, 2017: Accounts of Chemical Research
https://www.readbyqxmd.com/read/28927834/microbial-behavior-and-changes-in-food-constituents-during-fermentation-of-japanese-sourdoughs-with-different-rye-and-wheat-starting-materials
#17
Akihito Fujimoto, Keisuke Ito, Madoka Itou, Noriko Narushima, Takayuki Ito, Akihisa Yamamoto, Satoru Hirayama, Soichi Furukawa, Yasushi Morinaga, Takahisa Miyamoto
Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour, wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two different rye and wheat flours during the 6-day fermentation period...
September 15, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28927020/stable-carbon-isotope-composition-of-the-lipids-in-natural-ophiocordyceps-sinensis-from-major-habitats-in-china-and-its-substitutes
#18
Lian-Xian Guo, Xiao-Ming Xu, Yue-Hui Hong, Yan Li, Jiang-Hai Wang
Ophiocordyceps sinensis is one rare medicinal fungus produced in the Qinghai-Tibetan Plateau. Its quality and price varies hugely with different habitat, and its numerous substitutes have sprung up in functional food markets. This paper aims to discriminate the geographic origin of wild O. sinensis and its substitutes via element analyzer-isotope ratio mass spectrometry and gas chromatography-isotope ratio mass spectrometry. The δ(13)C values of major fatty acids in the lipids of O. sinensis are characterized unanimously by the variation relation C18:0 < C18:2 ≈ C16:0 < C18:1, while their fluctuation intervals are notably different between those of neutral and polar lipids...
September 18, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28921480/the-biodiversity-of-lactobacillus-spp-from-iranian-raw-milk-motal-cheese-and-antibacterial-evaluation-based-on-bacteriocin-encoding-genes
#19
Fahimeh Azizi, Mohammad B Habibi Najafi, Mohammad R Edalatian Dovom
Lactobacilli, as the largest group of lactic acid bacteria, produce large amounts of antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl and bacteriocin, which inhibit the growth of pathogenic bacteria and increase shelf life of food. The aim of this study was to identify the Lactobacillus spp. isolated from Iranian raw milk Motal cheese and to detect the presence of bacteriocin genes in the isolated Lactobacillus strains exhibiting antimicrobial activity. For this purpose, 6 Motal cheese samples from Dasht-e-Moghan region, Iran, were subjected to microbial characterization...
September 18, 2017: AMB Express
https://www.readbyqxmd.com/read/28921417/bacteriocinogenic-lab-strains-for-fermented-meat-preservation-perspectives-challenges-and-limitations
#20
Lorenzo Favaro, Svetoslav Dimitrov Todorov
Over the last decades, much research has focused on lactic acid bacteria (LAB) bacteriocins because of their potential as biopreservatives and their action against the growth of spoilage microbes. Meat and fermented meat products are prone to microbial contamination, causing health risks, as well as economic losses in the meat industry. The use of bacteriocin-producing LAB starter or protective cultures is suitable for fermented meats. However, although bacteriocins can be produced during meat processing, their levels are usually much lower than those achieved during in vitro fermentations under optimal environmental conditions...
September 18, 2017: Probiotics and Antimicrobial Proteins
keyword
keyword
73181
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"