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Fermentation quality

Nathália Parma Augusto Castilho, Monique Colombo, Leandro Licursi de Oliveira, Svetoslav Dimitrov Todorov, Luís Augusto Nero
BACKGROUND: Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry. RESULTS: Three LAB strains (firstly named as Lactobacillus curvatus 12, L...
March 20, 2019: BMC Microbiology
Syed Ariful Alam, Saara Pentikäinen, Johanna Närväinen, Kati Katina, Kaisa Poutanen, Nesli Sozer
The snack product category is lacking palatable, high dietary fiber containing products. This study explored how the addition of native or fermented rye bran influences the texture and sensory properties of endosperm rye flour based extrudates. In addition, mastication and bolus properties (n = 26), and in vitro starch digestibility were assessed. Three high fiber extrudates based on endosperm rye flour (EF) were produced with addition of either 40% native rye bran (NBE) or 40% fermented rye bran (FBE), and with no added bran (EFE) to achieve two pairs of extrudates to compare...
March 19, 2019: Food & Function
Xiaolong Xing, Biao Suo, Yong Yang, Zhen Li, Wenjing Nie, Zhilu Ai
The purpose of this study was to evaluate the potential use of Lactobacillus from traditional Chinese sourdoughs of different regions as original adjunct cultures in the steamed bread making process. The effects of Lactobacillus on dough and steamed bread were evaluated. Some differences were obtained in the parameters of fermented dough (organic acid content, rheofermentative parameters, pH, and total titratable acidity [TTA]) and steamed bread (hardness, specific volume, organic acid content, shape, color, pH, TTA and sensory score) made with five different Lactobacillus strains (Pediococcus pentosaceus, Lactobacillus fermentum, Weissella confusa, Lactobacillus crustorum, and Pediococcus acidilactici)...
March 18, 2019: Journal of Food Science
Hisashi Yazawa, Masafumi Tokuoka, Hajime Kozato, Yutaro Mori, Miyuki Umeo, Rieko Toyoura, Ken Oda, Hisashi Fukuda, Kazuhiro Iwashita
We developed a sake metabolome analysis method using liquid chromatography-quadrupole/time-of-flight mass spectrometry to investigate the metabolome of various types of sakes and other alcohol beverages. Our method identified 198 compounds by comparison with standard metabolites. Using this method, we investigated the relationship between several sake-making parameters and sake metabolites by conducting combination experiments of these parameters using small-scale fermentation. The results indicated that all parameters significantly affected sake metabolites (P < 0...
March 15, 2019: Journal of Bioscience and Bioengineering
Lucie Bardet, Liliane Okdah, Stéphanie Le Page, Sophie Alexandra Baron, Jean-Marc Rolain
BACKGROUND: The recent description of the first plasmid-mediated colistin-resistant gene mcr-1, conferring transferable and low-level resistance to colistin, raised concern about the need to implement a rapid and reliable screening method to detect colistin-resistant clinical isolates. The only valid method to assess the MIC of colistin is the broth microdilution according to the joint CLSI-EUCAST Polymyxin Breakpoints Working Group. UMIC Colistine is a ready-to-use broth microdilution kit developed to easily assess colistin MIC by proposing unitary polystyrene strips containing 11 concentrations of dehydrated colistin...
March 18, 2019: BMC Microbiology
Kurt Fenster, Barbara Freeburg, Chris Hollard, Connie Wong, Rune Rønhave Laursen, Arthur C Ouwehand
To successfully deliver probiotic benefits to the consumer, several criteria must be met. Here, we discuss the often-forgotten challenges in manufacturing the strains and incorporating them in consumer products that provide the required dose at the end of shelf life. For manufacturing, an intricate production process is required that ensures both high yield and stability and must also be able to meet requirements such as the absence of specific allergens, which precludes some obvious culture media ingredients...
March 17, 2019: Microorganisms
Danielle Laure Taneyo Saa, Lorenzo Nissen, Andrea Gianotti
Metabolomic approaches applied to fermented foods are at the state of the science and represent a robust and reliable approach to identify, quantify and characterise the biochemical profiles of raw materials and transformed products. The outcomes so far obtained are cornerstones to understand mainly nutritional and sensorial inherent features. Formulations of new bakery products with increased nutritional values is trending the market, but sensorial attributes still need to be improved to reach a wider audience...
May 2019: Food Research International
Yasmine Hamdouche, Jean Christophe Meile, Marc Lebrun, Tagro Guehi, Renaud Boulanger, Corinne Teyssier, Didier Montet
Cocoa quality depends on several parameters, such as cocoa variety, environmental growth conditions, cultivation technique, and post-harvest treatments applied to coca beans. In this work, we studied the impact of cocoa post-harvest processing on both microbial communities structure and volatile composition. Cocoa beans samples were fermented in wooden boxes in Ivory Coast at different time intervals with turning and without turning, and derived from pods stored for two different duration times. Cocoa beans were analyzed using a molecular fingerprinting method (PCR-DGGE) in order to detect variations in microbial communities' structure; this global analysis was coupled to SPME-GC-MS for assessing cocoa volatile profiles...
May 2019: Food Research International
Xin Zhang, Peng Wang, Dandan Xu, Wenping Wang, Yan Zhao
Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma analysis of different fermentation stages of Beijing rice vinegar was carried out by headspace-solid phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The aroma could be classified into acids, alcohols, esters, aldehydes, ketones, polyphenols and heterocyclic compounds. The aroma constituents varied at each fermentation stage...
May 2019: Food Research International
Pannita Santiyanont, Kanittha Chantarasakha, Preenapha Tepkasikul, Yanee Srimarut, Wuttichai Mhuantong, Sithichoke Tangphatsornruang, Young-Gun Zo, Nipa Chokesajjawatee
A traditional Thai fermented pork, nham, is a product popularly consumed in Thailand. Fermentation of the protein-rich product by uncontrolled bacterial community can result in high amounts of hazardous biogenic amines (BA). This study aimed to unveil dynamics of microbial community and its relation to BA accumulation in nham. Three batches of nham were analyzed for pH, lactic acid bacteria population, concentrations of organic acids and BA. Bacterial communities were analyzed by pyrosequencing of 16S rRNA gene amplicons...
May 2019: Food Research International
Li-Juan Chai, Peng-Xiang Xu, Wei Qian, Xiao-Juan Zhang, Jian Ma, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu
Butyrate and its derivates pertain to the key aroma contributors of strong-flavour baijiu, a kind of Chinese liquors, that is produced from grains by solid-state multispecies anaerobic fermentation in a mud cellar. Microbes inhabiting in the fermentation pit mud largely determines baijiu's flavour and quality. In order to shed light on the microbial functional groups driving butyrate production in pit mud, clone library analysis was firstly performed and the results demonstrated that Clostridia (relative abundance: 50%) and Bacilli (37%) were major groups possessing butyrate kinase (buk) pathway and Clostridia (98%) dominated butyryl-CoA:acetate CoA-transferase (but) pathway...
March 1, 2019: International Journal of Food Microbiology
Emily Amor Stander, Wesley Williams, Fanie Rautenbach, Marilize Le Roes-Hill, Yamkela Mgwatyu, Jeanine Marnewick, Uljana Hesse
Aspalathin, the main polyphenol of rooibos ( Aspalathus linearis ), is associated with diverse health promoting properties of the tea. During fermentation, aspalathin is oxidized and concentrations are significantly reduced. Standardized methods for quality control of rooibos products do not investigate aspalathin, since current techniques of aspalathin detection require expensive equipment and expertise. Here, we describe a simple and fast thin-layer chromatography (TLC) method that can reproducibly visualize aspalathin in rooibos herbal tea and plant extracts at a limit of detection (LOD) equal to 178...
March 7, 2019: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Qing Liu, Xingjiang Li, Congcong Sun, Qiaoyun Wang, Hongli Yao, Wei Yang, Zhi Zheng, Shaotong Jiang, Xuefeng Wu
There are two steps (alcoholic fermentation and acetic acid fermentation) in the production of fruit vinegar by liquid fermentation. The yeast alcoholic fermentation step plays an important role in the quality of apple vinegar. In this work, Candida tropicalis and aromatizing yeast were used in mixed alcoholic fermentation to improve the flavor of the apple vinegar. The total organic acid contents of apple cider and vinegar in mixed cultures were all higher than those in pure culture ( Candida tropicalis )...
April 2019: 3 Biotech
Windy D Tanner, James A VanDerslice, Ramesh K Goel, Molly K Leecaster, Mark A Fisher, Jeremy Olstadt, Catherine M Gurley, Anderson G Morris, Kathryn A Seely, Leslie Chapman, Michelle Korando, Kalifa-Amira Shabazz, Andrea Stadsholt, Janice VanDeVelde, Ellen Braun-Howland, Christine Minihane, Pamela J Higgins, Michelle Deras, Othman Jaber, Dee Jette, Adi V Gundlapalli
Community-associated acquisition of extended-spectrum beta-lactamase- (ESBL) and carbapenemase-producing Enterobacteriaceae has significantly increased in recent years, necessitating greater inquiry into potential exposure routes, including food and water sources. In high-income countries, drinking water is often neglected as a possible source of community exposure to antibiotic-resistant organisms. We screened coliform-positive tap water samples (n = 483) from public and private water systems in six states of the United States for blaCTX-M , blaSHV , blaTEM , blaKPC , blaNDM , and blaOXA-48 -type genes by multiplex PCR...
March 8, 2019: Scientific Reports
Shilei Wang, Qun Wu, Yao Nie, Jianfeng Wu, Yan Xu
Natural microbiota plays an essential role in flavor compounds producing for traditional food fermentation. Whereas, the fluctuation of natural microbiota results in the inconstancy of food quality. Thus, it is critical to reveal the core microbiota for flavor compounds producing and construct a synthetic core microbiota for constant food fermentation. Here, we revealed the core microbiota based on their flavor-producing and co-occurrence performance, using Chinese light aroma type liquor as a model system...
March 8, 2019: Applied and Environmental Microbiology
Jeong A Kim, Zhuang Yao, Hyun-Jin Kim, Jeong Hwan Kim
Meong-ge ( Halocynthia roretzi ) jeotgals (MJs) were prepared with 3 different types of salts (12%, w/v): purified salt (PS), solar salt aged for 3 years (SS), and bamboo salt recrystalized for 3 times (BS). One set of MJs were fermented with starters, Bacillus subtilis JS2 and Tetragenococcus halophilus BS1-37 (each 6 log CFU/g), and another set without starters for 42 days at 10℃. LAB count of SSMJ (non-starter) was the highest at day 28 (2.30 log CFU/g). The pH of PS and SSMJs were 5.72-5.77 at day 0, and 5...
February 20, 2019: Journal of Microbiology and Biotechnology
Wencan Zhang, Xu Cao, Shao Quan Liu
Aroma is an important quality factor for unrefined vegetable oils especially the condiment oils, whose application and acceptability largely depend on their aroma attributes. The ever-advanced techniques including extraction, separation, detection and identification in flavor science allow hundreds of volatile compounds and aroma-active compounds with high complexity to be identified, which enables us a deep and comprehensive understanding of the aroma in various type of vegetable oils. Studies show that several avenues, mainly including enzymatic reaction, Maillard reaction, Strecker degradation, caramelization, lipid oxidation and thermal degradation of other compounds, account for the formation of these aroma compounds, though some may dominate over others depending on the processing methods/conditions...
March 1, 2019: Critical Reviews in Food Science and Nutrition
I A Alhidary, M M Abdelrahman, M Elsabagh
Controlling rumen fermentation using buffering agents could contribute to enhancing ruminant productivity and performance. This study was realized to investigate the effect of dietary supplementation of AcidBuf, sodium bicarbonate, calseapowder and WMC seaweed (Utva Lactuca extra) on the animal performance, volatile fatty acids, rumen pH, rumen histology and carcass characteristics of growing male Awassi lambs. A total of 60 lambs was divided into five groups. One group served as a control and fed only on a concentrate diet without any buffering, whereas the other four groups were fed the concentrate diet supplemented with 0...
March 1, 2019: Animal: An International Journal of Animal Bioscience
Pei Wang, Kexin Liu, Runqiang Yang, Zhenxin Gu, Qin Zhou, Dong Jiang
To explore breadmaking characteristic of germinated wheat flour, current study focused on the componential evolution throughout steamed bread making process. Hypoxia-germinated wheat (HGW) dough produced the maximum GABA due to high glutamic acid decarboxylase activity during fermentation compared with normoxia-germinated wheat (NGW) and sound wheat (SW). HGW was superior to NGW in terms of rheological properties, and restored the organoleptic characteristics as SW bread. Blocking of α-amylase activity and protein polymerization demonstrated that the decline in pasting and gelation properties was not caused by changes in intrinsic starch and protein properties...
February 28, 2019: Journal of Agricultural and Food Chemistry
Karuna Devi Jetti, Ramesh Reddy Gns, Deviram Garlapati, Sai Kishore Nammi
Genome shuffling by recursive protoplast fusion between Saccharomyces cerevisiae and Pichia stipitis also known as Scheffersomyces stipitis resulted in a promising yeast hybrid strain with superior qualities than those of the parental strains in enhancing biofuel production. Our study focused on the substrate utilization, ethanol fermentation, and ethanol tolerance of the hybrids and the parental strains. The parental strain S. cerevisiae is limited to utilize only hexose sugars, and this leads to decrease in the ethanol yield when they are subjected to ethanol production from lignocellulosic biomass which is rich in pentose sugars...
November 15, 2018: International Microbiology: the Official Journal of the Spanish Society for Microbiology
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