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fermentedfoods, etc ; bioprocessing; fermentation; food research; foodomics; Show all 5 Subjects
Abstract:
... Microbial fermentation leading to the production of foods and beverages is an ancient bioprocess but still practices worldwide to date. Despite the great economic, cultural, and social values of fermented foods, only a small part of them is well understood; however, most of them are still in a mysterious state to a certain extent. In recent years, the emerging omics techniques have been actively a ...
fermentedfoods, etc ; Saccharomyces cerevisiae; dermatitis; farms; relative risk; Show all 5 Subjects
Abstract:
... The aim of the study was to evaluate the effects of supplementing a Saccharomyces cerevisiae fermentation product (SCFP, NutriTek, Diamond V) on the prevention and control of digital dermatitis (DD) in lactating dairy cows. A blinded randomized, controlled field study on a commercial robot-milking farm was performed for 5 mo using the first 2.5 mo for the base phase and the last 2.5 mo for the tes ...
fermentedfoods, etc ; breasts; cellulose; diet; energy; feed intake; research; threonine; Show all 8 Subjects
Abstract:
... In the present experiment, a Thr fermentation product (FP) (75% minimum digestible Thr) was evaluated as a replacement for crystalline L-Thr (98.5% minimum digestible Thr) as a source of digestible Thr and other nutrients to support broiler performance (0–48 d) and processing characteristics. Five phase-fed diets included 1) a positive control (PC) diet containing L-Met, L-Lys•HCl, and L-Thr, 2) a ...
fermentedfoods, etc ; food science; histamine; lactic acid; probiotics; risk; technology; Show all 7 Subjects
Abstract:
... Recent studies suggest histamine and D-lactate may negatively impact host health. As excess histamine is deleterious to the host, the identification of bacterial producers has contributed to concerns over the consumption of probiotics or live microorganisms in fermented food items. Some probiotic products have been suspected of inducing D-lactic-acidosis; an illness associated with neurocognitive ...
fermentedfoods, etc ; fermentation; flavor; food groups; food preservation; gastronomy; ingredients; Show all 7 Subjects
Abstract:
... The distinct microbial diversity present in fermented foods influencing flavor profile is now commonly referred to as microbial terroir. Understanding how microbial communities develop in fermented food is important because it can explain how different flavor profiles develop and how community stability leads to food preservation. Using a common DNA-sequencing approach to characterize the microbia ...
fermentedfoods, etc ; biotransformation; data collection; fermentation; food microbiology; genotype; phenotype; Show all 7 Subjects
Abstract:
... Microbes are key to creating safe, edible and enriched fermented food products. This is largely achieved by their metabolism. Thus, the ability to understand the wiring of the complete cellular metabolism is critical to control the fermentation processes. Metabolic modelling is a useful tool for integration of large datasets to link genotype to phenotype. Here, we summarise how metabolic models ar ...
fermentedfoods, etc ; HACCP; consumer satisfaction; education; food quality; hygiene; questionnaires; Ghana; Show all 8 Subjects
Abstract:
... Good manufacturing practice (GMP) is the primary sanitary and processing requirement necessary to ensure the production of safe foods. It ensures that the production facilities and processes have the necessary conditions to prevent potential hazards from contaminating foods. However, little is known about its application in the production of a traditionally fermented and well-patronized food like ...
fermentedfoods, etc ; biochemical pathways; energy; fermentation; food security; palatability; raw materials; transamination; Show all 8 Subjects
Abstract:
... Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This ...
fermentedfoods, etc ; Neocallimastix; biofilm; biomass; enzymes; gene expression; lignocellulose; metabolism; technology; transcriptome; xylan; Show all 11 Subjects
Abstract:
... Anaerobic gut fungi (AGF) are lignocellulose degraders that naturally form biofilms in the rumen of large herbivores and in standard culture techniques. While biofilm formation enhances biomass degradation and carbohydrate-active enzyme (CAZyme) production in some bacteria and aerobic fungi, gene expression and metabolism in AGF biofilms have not been compared to non-biofilm cultures. Here, using ...
Layla K. Mohamed; Mashair A. Sulieman; Abu ElGasim A. Yagoub; Mohammed A. Mohammed; Haya F. Alhuthayli; Isam A. Mohamed Ahmed; Salah A. Almaiman; Mohammed A. Alfawaz; Magdi A. Osman; Amro B. Hassan
fermentedfoods, etc ; Sorghum bicolor; antioxidant activity; cultivars; fermentation; flavonoids; gamma radiation; irradiation; sorghum flour; Show all 9 Subjects
Abstract:
... This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p < 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it ...
fermentedfoods, etc ; Parmesan cheese; amino acids; calcium; food production; hydrolysis; pH; peptides; serine proteinases; Show all 9 Subjects
Abstract:
... In the present work, two cell-envelope proteinases (CEPs) from Lacticaseibacillus casei strains PRA205 and 2006 were characterized at both the biochemical and genetic levels. The genomes of both L. casei strains included two putative CEPs genes prtP2 and prtR1, but only prtR1 was transcribed. The extracted PrtR1 proteinases were serine proteinases with optimal activity at 40 °C and pH 7.5, and wer ...
fermentedfoods, etc ; Corynebacterium glutamicum; feed additives; females; fermentation; immunohistochemistry; males; subchronic toxicity; toxicology; tryptophan; Show all 10 Subjects
Abstract:
... The subchronic toxicity of oral L-tryptophan produced by fermentation with metabolically engineered Corynebacterium glutamicum was evaluated in Sprague-Dawley rats. Doses of 0, 500, 1000, and 2000 mg/kg/day were administered to groups of 10 male and 10 female rats for 90 days. For the groups administered 0 and 2000 mg/kg/day, an additional 5 male and 5 female rats were tested as a recovery group. ...
... Streptomyces chilikensis RC1830 was previously isolated as a novel chitinolytic streptomycete from Chilika Lake, Odisha, India. The strain RC1830 is a representative member of the soil-dwelling, filamentous Streptomyces group that produces the majority of natural antibiotics and secondary metabolites. The objective of this work was to assess the chitin degradation ability and whole-genome sequence ...
fermentedfoods, etc ; Scutellaria barbata; Tripterygium wilfordii; antineoplastic activity; apoptosis; fermentation; human cell lines; liver neoplasms; research; yeasts; Show all 10 Subjects
Abstract:
... Traditional Chinese medicines (TCMs) Tripterygium wilfordii Hook. f. (TW) and Scutellaria barbata D. Don (SB) are reported to have anticancer activity. However, the synergetic anti-liver cancer efficacy is still unknown. Herein, we demonstrated that the combination of TW and fermentation product of SB by yeast (TW+SB) could markedly improve the HepG2 cell suppression capacity as compared to indivi ...
... The discovery that yeasts are natural hosts for viruses in the 70s marked the beginning of research into yeast virology and, particularly, the killer yeast system. These viral sequences encode host toxin secretion, modulating microbial communities, and ecosystem functions in fermentation processes. Wine is the most frequently studied fermented food for this topic, and the presence of dsRNA virus o ...
... Biological, social, and psychological practices greatly affect the dietary intake of people; as a result, health-related complexities occur. Functional food and supplements have become popular due to their nutraceutical benefits, which make different choices of fermented food and beverages available to people. This review describes the characteristics of probiotics, prebiotics, post- and paraprobi ...
... This study investigated the effects of spontaneous and Lactobacillus plantarum (LP) fermentation on structure glutinous proso millet starch (GPM) and physical properties. In order to explore starch changes by fermentation for quality regulation of fermented food glutinous proso millet and improve properties of modified GPM starch products. The molecular weight, amylopectin chain length distributio ...
fermentedfoods, etc ; absorption; analytical kits; detection limit; electrochemistry; electron transfer; fluorescence; moieties; naphthalene; polymers; spermine; urine; vapors; voltammetry; Show all 14 Subjects
Abstract:
... In this study, we synthesized three novel aromatic imide-based conjugated donor(D)-σ-acceptor (A) dyad-based polymers showing different photophysical properties. These D-σ-A dyad-based polymers (e.g., BDTBT-NI, BDTBT-NDI, and BDTBT-PDI) consist of the same conjugated donor main chains (benzodithiophene-bithiophene (BDTBT)) and side chains bearing different imide acceptors (naphthalimide (NI), naph ...
... The effects of low partial pressures of oxygen (pO₂) on metabolism and fermentation-related gene expression of 'Empire', 'Jonagold' and, 'Fuji' apples have been investigated. Fruit were stored in 0.5, 1.0, and 1.5 kPa O₂ (with 1 kPa CO₂) at 0.5 °C for up to 6 months. During storage the lowest internal ethylene concentrations were observed in the 0.5 kPa O₂ for ‘Empire’ and ‘Fuji’, but the pO₂ did ...