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https://read.qxmd.com/read/30878005/exploring-the-impacts-of-raw-materials-and-environments-on-the-microbiota-in-chinese-daqu-starter
#1
Hai Du, Xueshan Wang, Yuhang Zhang, Yan Xu
Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and bacterial communities to liquor fermentation process. However, the sources of these microbial communities and how these microorganisms formed in Daqu are still unclear. In this study, high-throughput sequencing combined with microbial source tracking analysis were applied to analyze the sources of the microbial communities in Daqu...
February 28, 2019: International Journal of Food Microbiology
https://read.qxmd.com/read/30877768/fermentation-as-a-driver-for-food-innovation
#2
Anna Loraine Hartmann, Rikke Adelsten Behrendt, Michael Bom Frøst
The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level aims to create pathways within the research fields in order to foster new innovations within the food production system.
March 16, 2019: FEMS Microbiology Letters
https://read.qxmd.com/read/30875598/promoting-the-anaerobic-production-of-short-chain-fatty-acids-from-food-wastes-driven-by-the-reuse-of-linear-alkylbenzene-sulphonates-enriched-laundry-wastewater
#3
Jingyang Luo, Qin Zhang, Lijuan Wu, Qian Feng, Fang Fang, Zhaoxia Xue, Chao Li, Jiashun Cao
An efficient attempt to improve the anaerobic fermentation of food wastes (FW) via the reuse of linear alkylbenzene sulphonates (LAS)-enriched laundry wastewater was reported. The production of short-chain fatty acids (SCFAs) from FW was enhanced by approximate 6-folds with high proportions of butyric and valeric acids at appropriate LAS level. Mechanism investigations demonstrated that the solubilization of macromolecule organics in FW was effectively improved by surface tension reduction. The hydrolysis and acidification processes during FW fermentation were accelerated and enhanced with the stimulation of microbial activities (higher activities of hydrolases and ATP concentrations)...
March 9, 2019: Bioresource Technology
https://read.qxmd.com/read/30871082/meta-analysis-of-salt-stress-transcriptome-responses-in-different-rice-genotypes-at-the-seedling-stage
#4
Weilong Kong, Hua Zhong, Ziyun Gong, Xinyi Fang, Tong Sun, Xiaoxiao Deng, Yangsheng Li
Rice ( Oryza sativa L.) is one of the most important staple food crops worldwide, while its growth and productivity are threatened by various abiotic stresses, especially salt stress. Unraveling how rice adapts to salt stress at the transcription level is vital. It can provide valuable information on enhancing the salt stress tolerance performance of rice via genetic engineering technologies. Here, we conducted a meta-analysis of different rice genotypes at the seedling stage based on 96 public microarray datasets, aiming to identify the key salt-responsive genes and understand the molecular response mechanism of rice under salt stress...
March 12, 2019: Plants (Basel, Switzerland)
https://read.qxmd.com/read/30870441/the-art-of-mabisi-production-a-traditional-fermented-milk
#5
Himoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, Elias Kuntashula, John Shindano, Eddy J Smid
Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after which the product is stirred and ready for consumption. This study was aimed at determining the types of production methods of mabisi and identifying the critical production process parameters...
2019: PloS One
https://read.qxmd.com/read/30868689/first-nationwide-seroepidemiology-and-risk-factors-report-of-helicobater-pylori-in-jordan
#6
Mohammad M Obaidat, Amira A Roess
BACKGROUND AND AIM: Helicobacter pylori inhabits the gastric mucosa of humans and causes 89% of all gastric cancers. This is the first study of the seroprevalence, spatial distribution, and risk factors for H pylori in Jordan. MATERIALS AND METHODS: This is a cross-sectional study of 460 healthy participants (aged between 15 and 81 years) proportionately sampled across each region of Jordan. Sera samples were tested for H pylori using Enzygnost® anti-H pylori immunoglobulin G enzyme-linked immunosorbent assay...
March 14, 2019: Helicobacter
https://read.qxmd.com/read/30857963/three-exopolysaccharides-from-the-liquid-fermentation-of-polyporus-umbellatus-and-their-bioactivities
#7
Guo-Ku Liu, Na Li, Si-Yao Song, Yue-Jin Zhang, Jun-Ru Wang
The exopolysaccharides were extracted and separated from the broth of the liquid fermentation of P. umbellatus, and the antioxidant activities and other relative bioactivities were investigated, aiming to find clues for a wider use in the future. Three novel exopolysaccharides of PPS1, PPS2 and PPS3 with molecular weight of 3.7 × 104 -6.9 × 104  Da were obtained. Monosaccharide analysis showed that they were mainly composed of mannose, along with galactose and glucose with different molar ratio, and their structural features were also investigated by FT-IR, NMR and SEM...
March 8, 2019: International Journal of Biological Macromolecules
https://read.qxmd.com/read/30856706/biosynthetic-pathway-of-carotenoids-by-rhodotorula-and-the-strategies-for-its-production
#8
REVIEW
Wei Tang, Yue Wang, Jun Zhang, Yali Cai, Zengguo He
Rhodotorula is a group of pigment-producing yeast well known for its intracellular biosynthesis of carotenoids such as β-carotene, γ-carotene, torulene and torularhodin. The great potency of carotenoids in the applications in food, feed as well as in health products and cosmetics products have composed of a market value over $2.0 billion by 2022. Due to the growing public concern over food safety, need for natural carotenoids is on rising, which largely encourages the use of microbial fermentation for natural carotenoids production...
March 12, 2019: Journal of Microbiology and Biotechnology
https://read.qxmd.com/read/30856704/cellulosic-nanomaterial-production-via-fermentation-by-komagataeibacter-sp-sfcb22-18-isolated-from-ripened-persimmons
#9
Myung Soo Park, Young Hoon Jung, Seung-Yoon Oh, Min Ji Kim, Won Yeong Bang, Young Woon Lim
Bacterial nanocellulose (BC) has a wide variety of industrial uses, particularly in food and material industry. BC has synthesized by several species of bacteria during vinegar or Nata de coco fermentation. However, the low levels of BC production during the fermentation process should be overcome to reduce its production cost. Therefore, in this study, we screened and identified a new cellulose-producing bacterium, optimized production of the cellulose, and investigated morphological properties of the cellulosic materials...
March 12, 2019: Journal of Microbiology and Biotechnology
https://read.qxmd.com/read/30853634/atmospheric-and-room-temperature-plasma-artp-mutagenesis-enables-xylitol-over-production-with-yeast-candida-tropicalis
#10
Chao Zhang, Jiufu Qin, Yiwei Dai, Wanmeng Mu, Tao Zhang
Xylitol is a sugar alcohol that is used as a sweetener in food and confections. Industrially, xylitol is manufactured by chemical hydrogenation of D-xylose, which requires expensive separation and purification steps as well as high pressure and temperature. The microbial production of xylitol has been examined as an alternative to the chemical process. In this study, a xylitol over-producing strain is breeded by mutagenesis of a newly isolated yeast Candida tropicalis with a new mutation breeding system named atmospheric and room temperature plasma...
March 7, 2019: Journal of Biotechnology
https://read.qxmd.com/read/30852020/investigating-the-bacterial-microbiota-of-traditional-fermented-dairy-products-using-propidium-monoazide-with-single-molecule-real-time-sequencing
#11
Lanxin Mo, Jie Yu, Hao Jin, Qiangchuan Hou, Caiqing Yao, Dongyan Ren, Xiaona An, Tsedensodnom Tsogtgerel, Heping Zhang
Traditional fermented dairy foods have been the major components of the Mongolian diet for millennia. In this study, we used propidium monoazide (PMA; binds to DNA of nonviable cells so that only viable cells are enumerated) and single-molecule real-time sequencing (SMRT) technology to investigate the total and viable bacterial compositions of 19 traditional fermented dairy foods, including koumiss from Inner Mongolia (KIM), koumiss from Mongolia (KM), and fermented cow milk from Mongolia (CM); sample groups treated with PMA were designated PKIM, PKM, and PCM...
March 6, 2019: Journal of Dairy Science
https://read.qxmd.com/read/30852005/characterization-and-adsorption-of-a-lactobacillus-plantarum-virulent-phage
#12
X Chen, J Guo, Y Liu, S Chai, R Ma, B Munguntsetseg
Bacteriophage infection of lactic acid bacteria is considered one of the biggest worldwide problems in the food industry. Bacteriophages may cause negative effects on the fermentation of various dairy-based products. A virulent bacteriophage was isolated from an abnormal fermentation liquid of Lactobacillus plantarum IMAU10120. The characterization and influence of temperature, pH, divalent cations, and chloramphenicol on the adsorption ability of this phage were evaluated. The results showed that this phage belonged to the Siphoviridae family...
March 6, 2019: Journal of Dairy Science
https://read.qxmd.com/read/30851051/fermented-soymilk-and-soy-and-cow-milk-mixture-supplemented-with-orange-peel-fiber-or-tremella-flava-fermented-powder-as-prebiotics-for-high-eps-producing-lactobacillus-pentosus-slc-13
#13
Min-Lang Huang, Jing-Yao Huang, Cheng-Yen Kao, Tony J Fang
BACKGROUND: A high EPS-producing Lactobacillus pentosus SLC 13 strain was isolated from mustard pickles and showed the characteristic of probiotic. Orange peel fiber powder (OPFP) and Tremella flava fermented powder (TFP) were showed to be potential prebiotics for L. pentosus SLC 13. The aim of this study was to further develop new symbiotic fermented lactic acid beverages by SLC 13 with different proportions of cow milk and soymilk as food substrates, and that with OPFP or TFP as prebiotics...
March 9, 2019: Journal of the Science of Food and Agriculture
https://read.qxmd.com/read/30850706/multi-state-study-of-enterobacteriaceae-harboring-extended-spectrum-beta-lactamase-and-carbapenemase-genes-in-u-s-drinking-water
#14
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
https://read.qxmd.com/read/30850432/construction-of-synthetic-microbiota-for-reproducible-flavor-metabolism-in-chinese-light-aroma-type-liquor-produced-by-solid-state-fermentation
#15
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
https://read.qxmd.com/read/30847147/physicochemical-nutritional-functional-rheological-and-microbiological-properties-of-sorghum-flour-fermented-with-baobab-fruit-pulp-flour-as-starter
#16
Abubaker B Makawi, Abdelmoniem I Mustafa, Oladipupo Q Adiamo, Isam A Mohamed Ahmed
Two sorghum genotypes termed Wad-Ahmed (high tannin) and Tabat (low tannin) in Sudan were fermented with different starter levels (0%, 25%, 50%, 75%, and 100%) of fermented baobab fruit pulp flour (FBFPF). Chemical composition, antinutrients, extracted minerals, and the microbiological, physicochemical, functional, rheological, and pasting properties from the fermented flours were determined. Fermentation of both genotypes with higher levels of FBFPF starter enhanced protein, fiber, ash, and major mineral contents and extractability ( p  ≤   0...
February 2019: Food Science & Nutrition
https://read.qxmd.com/read/30845791/physicochemical-properties-and-bacterial-communities-of-meong-ge-halocynthia-roretzi-jeotgal-prepared-with-3-different-types-of-salts
#17
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
https://read.qxmd.com/read/30840230/from-gut-microbiota-dysfunction-to-obesity-could-short-chain-fatty-acids-stop-this-dangerous-course
#18
REVIEW
Luigi Barrea, Giovanna Muscogiuri, Giuseppe Annunziata, Daniela Laudisio, Gabriella Pugliese, Ciro Salzano, Annamaria Colao, Silvia Savastano
Study of the interactions between the gut microbiota and brain-gut axis represents a very appealing approach to increasing our knowledge about the mechanisms leading to obesity and obesity-related diseases. The aim of this review is to focus on the effects of short-chain fatty acids (SCFAs), which are the main products of gut microbial fermentation from non-digestible carbohydrates in the colon, on the gut-brain axis. Evidence is accumulating regarding the role of SCFAs in the fine-tuning of the gut-brain axis, a feedback system which is vital not only for the proper maintenance of gastrointestinal and metabolic functions, but also for the regulation of food intake and energy expenditure...
March 6, 2019: Hormones: International Journal of Endocrinology and Metabolism
https://read.qxmd.com/read/30839675/effect-of-fermentation-stillage-of-food-waste-on-bioelectricity-production-and-microbial-community-structure-in-microbial-fuel-cells
#19
Hongzhi Ma, Cheng Peng, Yan Jia, Qunhui Wang, Maobing Tu, Ming Gao
A single-chamber microbial fuel cell (MFC) was used in this study to treat recycled stillage obtained from food waste ethanol fermentation. Corresponding substrates inside the system were evaluated by fluorescence spectra, and microbial communities were also investigated. Results demonstrated that output voltage and current, respectively, reached 0.29 V and 1.4 mA with an external resistance of 200 Ω. Corresponding total organic carbon and chemical oxygen demand removal efficiency reached more than 50% and 70%, respectively...
September 2018: Royal Society Open Science
https://read.qxmd.com/read/30838348/within-and-between-subject-variation-in-dietary-intake-of-fermentable-oligo-di-monosaccharides-and-polyols-among-patients-with-irritable-bowel-syndrome
#20
Sanna Nybacka, Stine Störsrud, Therese Liljebo, Boris Le Nevé, Hans Törnblom, Magnus Simrén, Anna Winkvist
Background: A diet low in fermentable carbohydrates, fermentable oligo-, di-, monosaccharides, and polyols (FODMAPs) is a promising treatment option for patients with irritable bowel syndrome (IBS). In order to correctly estimate and study the intake of FODMAPs, information about within- and between-subject variations in intakes is needed, but is currently lacking. Objectives: The aim was to characterize the variation in FODMAP intake among patients with IBS and to calculate how many days of observations are required to capture absolute intakes as well as to rank individuals...
February 2019: Current Developments in Nutrition
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