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1. Transition of microbial communities and degradation pathways in anaerobic digestion at decreasing retention time

Author:
Peces, Miriam; Astals, Sergi; Jensen, Paul D.; Clarke, William P.
Source:
New biotechnology 2021 v.60 pp. 52-61
ISSN:
1871-6784
Subject:
fermented foods,   etc   ; Methanosaeta; acetogens; anaerobic digesters; anaerobic digestion; biofilm; butyrates; chemical oxygen demand; ethanol; fermentation; hydrolysis; methanogens; microbial communities; propionic acid; volatile fatty acids; washing;     Show all 16 Subjects
Abstract:
... Tuning of operational variables is a common practice to control the anaerobic digestion process and, in advanced applications, to promote the accumulation of fermentation products. However, process variables are interrelated. In this study, the hydraulic retention time (HRT) was decoupled from the organic loading rate (OLR) in order to isolate the effect of HRT as a selective pressure on: process ...
DOI:
10.1016/j.nbt.2020.07.005

2. Traditional fermented foods with anti-aging effect: A concentric review

Author:
Das, Gitishree; Paramithiotis, Spiros; Sundaram Sivamaruthi, Bhagavathi; Wijaya, Christofora Hanny; Suharta, Sigit; Sanlier, Nevin; Shin, Han-Seung; Patra, Jayanta Kumar
Source:
Food research international 2020 v.134 pp. 109269
ISSN:
0963-9969
Subject:
fermented foods,   etc   ; anti-aging properties; bioactive compounds; biochemical pathways; daidzein; fermentation; genistein; homeostasis; longevity; microorganisms; soybeans;     Show all 11 Subjects
Abstract:
... Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production procedure and identification of parameters that may affect the composition and dynamics of the developing micro-communities, since the major aim was standardization and commercial exp ...
DOI:
10.1016/j.foodres.2020.109269

3. Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry

Author:
Kuhnert, Nikolai; D'souza, Roy N.; Behrends, Britta; Ullrich, Matthias S.; Witt, Matthias
Source:
Food research international 2020 v.133 pp. 109209
ISSN:
0963-9969
Subject:
fermented foods,   etc   ; amino acids; beans; cocoa beans; databases; elemental composition; fermentation; mass spectrometry; peptides;     Show all 9 Subjects
Abstract:
... A cocoa bean fermentation series, comprising bean samples taken every 24 h of a seven-day cocoa fermentation was analyzed by ultra-high-resolution mass spectrometry using the ESI-FT-ICR technique. Data were acquired in both positive and negative ion mode. At early fermentation times around 2000 signals could be resolved raising to a maximum of 8000 signals in each ion mode towards the end of the f ...
DOI:
10.1016/j.foodres.2020.109209

4. Aliments fermentés & bénéfices santé : un défi pour la recherche

Author:
Lortal, Sylvie; El Mecherfi, Kamel-Eddine; Mariotti, François; Eutamène, Hélène; Rul, Françoise; Champomier-Vergès, Marie-Christine; Savary-Auzeloux, Isabelle
Source:
Cahiers de nutrition et de diététique 2020 v.55 no.3 pp. 136-148
ISSN:
0007-9960
Subject:
fermented foods,   etc   ; diet; dietary recommendations; intestinal microorganisms; physicochemical properties; raw materials;     Show all 6 Subjects
Abstract:
... For thousands of years, locally and internationally, a particular family of foods exists in our diet: the fermented foods. These “living” foods, shaped by micro-organisms, have microbiological, biochemical and physicochemical characteristics that are very different from the raw material they are made of. Consequently, they have been granted with many nutritional and health benefits, although the s ...
DOI:
10.1016/j.cnd.2020.02.004

5. Optimization of fungi co-fermentation for improving anthraquinone contents and antioxidant activity using artificial neural networks

Author:
Yang, Jiao; Huang, Yun; Xu, Haiyu; Gu, Dongyu; Xu, Fa; Tang, Jintian; Fang, Chen; Yang, Yi
Source:
Food chemistry 2020 v.313 pp. 126138
ISSN:
0308-8146
Subject:
fermented foods,   etc   ; algorithms; anthraquinones; antioxidant activity; edible fungi; fermentation; neural networks;     Show all 7 Subjects
Abstract:
... The fermentation products of edible fungi are rich in anthraquinones and have a variety of activities, including the antioxidant activity. Because of the large number of combinations, it is very difficult to obtain the optimal multi-strains co-fermentation to improve the yield of anthraquinone. In the present study, an intelligent model based on artificial neural networks (ANNs) using backpropagat ...
DOI:
10.1016/j.foodchem.2019.126138

6. 3D-Printed ZIF-8 Monoliths for Biobutanol Recovery

Author:
Claessens, Benjamin; Dubois, Nicolas; Lefevere, Jasper; Mullens, Steven; Cousin-Saint-Remi, Julien; Denayer, Joeri F. M.
Source:
Industrial & engineering chemistry process design and development 2020 v.59 no.18 pp. 8813-8824
ISSN:
1520-5045
Subject:
fermented foods,   etc   ; adsorbents; biobutanol; butanol; fermentation; fluid mechanics; models; three-dimensional printing;     Show all 8 Subjects
Abstract:
... We report the use of 3D-printed ZIF-8 adsorbent monoliths for the recovery of biobutanol from model fermentation mixtures. Two ZIF-8 monoliths, obtained by layer-by-layer printing, with different fiber thickness (250 and 600 μm), front channel size (350 μm × 350 μm and 760 μm × 760 μm), and side channel size (<60 and 260 μm) were studied. Equilibrium isotherms of acetone–butanol–ethanol (ABE) ferm ...
DOI:
10.1021/acs.iecr.0c00453

7. Microorganisms: Producers of Melatonin in Fermented Foods and Beverages

Author:
Que, Zhiluo; Ma, Tingting; Shang, Yi; Ge, Qian; Zhang, Qianwen; Xu, Pingkang; Zhang, Junxiang; Francoise, Uwamahoro; Liu, Xu; Sun, Xiangyu
Source:
Journal of agricultural and food chemistry 2020 v.68 no.17 pp. 4799-4811
ISSN:
1520-5118
Subject:
fermented foods,   etc   ; alcohols; animals; biosynthesis; fermented beverages; melatonin; microorganisms; plants (botany); raw materials;     Show all 9 Subjects
Abstract:
... Melatonin has recently been detected in fermented beverages and foods, in which microorganism metabolism is highly important. The existing literature knowledge discusses the direction for future studies in this review. Evidence shows that many species of microorganisms could synthesize melatonin. However, the actual concentrations of melatonin in fermented foods and beverages range from picograms ...
DOI:
10.1021/acs.jafc.0c01082

8. Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level

Author:
Ricciardi, Annamaria; Storti, Livia V.; Zotta, Teresa; Felis, Giovanna E.; Parente, Eugenio
Source:
International journal of food microbiology 2020 v.318 pp. 108474
ISSN:
0168-1605
Subject:
fermented foods,   etc   ; Leuconostoc mesenteroides; genetic polymorphism; phenotype; phylogeny; polymerase chain reaction;     Show all 6 Subjects
Abstract:
... Leuconostoc mesenteroides includes the subsp. cremoris, subsp. dextranicum, subsp. mesenteroides and subsp. jonggajibkimchii, but the identification at the subspecies level using current phenotypic and/or genotypic methods is still difficult.In this study, a polyphasic approach based on the analysis of rpoB gene polymorphism, Multiplex-PCR and phenotypic tests was optimised and used to identify a ...
DOI:
10.1016/j.ijfoodmicro.2019.108474

9. Chemical cues from competitors change the oviposition preference of Drosophila suzukii

Author:
Kidera, Hiroaki; Takahashi, Kazuo H.
Source:
Entomologia experimentalis et applicata 2020 v.168 no.4 pp. 304-310
ISSN:
0013-8703
Subject:
fermented foods,   etc   ; Drosophila melanogaster; Drosophila suzukii; eggs; fruits; odors; oviposition; ovipositor; ripening; trees; yeasts;     Show all 11 Subjects
Abstract:
... Although Drosophila suzukii Matsumura (Diptera: Drosophilidae) infests fresh and ripening fruits, it is attracted to fermented fruits as well. Because fermented fruits attract other flies too, if D. suzukii utilizes fermented fruits as oviposition substrates, competition can be more intense on them. To avoid such competition, D. suzukii may change oviposition preference when particular species of ...
DOI:
10.1111/eea.12889

10. Effect of water‐extractive components from funazushi, a fermented crucian carp, on the activity of fibrinolytic factors

Author:
Ito, Koji
Source:
Journal of the science of food and agriculture 2020 v.100 no.6 pp. 2482-2487
ISSN:
0022-5142
Subject:
fermented foods,   etc   ; Carassius; blood circulation; enzymatic reactions; enzyme activity; fermentation; plasmin; plasminogen; plasminogen activator inhibitors; triacylglycerols;     Show all 10 Subjects
Abstract:
... BACKGROUND: Japanese fermented foods, including funazushi, have have been studied insufficiently. Related research into fermented products has led to the hope that they might have positive effects on blood circulation, including anti‐thrombosis effects. The possible antithrombotic effects of funazushi on the fibrinolytic system were examined. RESULTS: The administration of extracts from funazushi ...
DOI:
10.1002/jsfa.10269

11. Viral metagenomic analysis of the cheese surface: A comparative study of rapid procedures for extracting viral particles

Author:
Dugat-Bony, Eric; Lossouarn, Julien; De Paepe, Marianne; Sarthou, Anne-Sophie; Fedala, Yasmina; Petit, Marie-Agnès; Chaillou, Stéphane
Source:
Food microbiology 2020 v.85 pp. 103278
ISSN:
0740-0020
Subject:
fermented foods,   etc   ; DNA; cheeses; chloroform; comparative study; ecosystems; feces; filtration; metagenomics; microbial communities; phages; ultracentrifugation; virion;     Show all 13 Subjects
Abstract:
... The structure and functioning of microbial communities from fermented foods, including cheese, have been extensively studied during the past decade. However, there is still a lack of information about both the occurrence and the role of viruses in modulating the function of this type of spatially structured and solid ecosystems. Viral metagenomics was recently applied to a wide variety of environm ...
DOI:
10.1016/j.fm.2019.103278

12. Molecular techniques reveal more secrets of fermented foods

Author:
El Sheikha, Aly Farag; Hu, Dian-Ming
Source:
Critical reviews in food science and nutrition 2020 v.60 no.1 pp. 11-32
ISSN:
1549-7852
Subject:
fermented foods,   etc   ; enzymes; fermentation; food biotechnology; microbial activity; microorganisms; processed foods;     Show all 7 Subjects
Abstract:
... Fermented foods were likely to have been the first among all types of processed foods consumed by human beings. The role that fermented food plays is not only related to the development of civilizations and cultural relationships between countries but also related to the nutritional importance of its population. Of course, the early manufacturers of fermented foods didn’t take into account the adv ...
DOI:
10.1080/10408398.2018.1506906

13. “Naked” gold nanoparticles as colorimetric reporters for biogenic amine detection

Author:
Lapenna, Annamaria; Dell’Aglio, Marcella; Palazzo, Gerardo; Mallardi, Antonia
Source:
Colloids and surfaces 2020 v.600 pp. 124903
ISSN:
0927-7757
Subject:
fermented foods,   etc   ; adverse effects; chemical species; color; colorimetry; detection limit; gold; histamine; humans; models; nanogold; spectrometers; ultraviolet-visible spectroscopy; wines;     Show all 14 Subjects
Abstract:
... Biogenic amines (BA) are present in fermented foods and beverages. As their high intake may produce adverse reactions in humans, the control of BA concentration is advisable. Simple, rapid, point-of-use analytical platforms are needed because traditional methods for the detection and quantification of BAs are expensive and time-consuming.In this work a colorimetric assay based on “naked” gold nano ...
DOI:
10.1016/j.colsurfa.2020.124903

14. Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk

Author:
Kuroda, Motonaka; Sasaki, Keita; Yamazaki, Junko; Kato, Yumiko; Mizukoshi, Toshimi
Source:
Journal of dairy science 2020 v.103 no.9 pp. 7801-7807
ISSN:
0022-0302
Subject:
fermented foods,   etc   ; amino acid sequences; beta-casein; cheeses; cows; derivatization; dipeptides; ewe milk; milk; sheep; tandem mass spectrometry; tripeptides;     Show all 12 Subjects
Abstract:
... Recent studies have shown that several types of cheese contain kokumi γ-glutamyl dipeptides, and the kokumi tripeptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), is a component of various fermented foods. The quantification of γ-Glu-Val-Gly in various types of cheese was herein conducted by HPLC-tandem mass spectrometry followed by derivatization with 6-aminoquinoyl-N-hydroxysuccinimidyl-carbamate ...
DOI:
10.3168/jds.2020-18512

15. Directional design of a starter to assemble the initial microbial fermentation community of baijiu

Author:
Zhang, Wenqing; Si, Guanru; Du, Hai; Li, Jinglei; Zhou, Ping; Ye, Ming
Source:
Food research international 2020 v.134 pp. 109255
ISSN:
0963-9969
Subject:
fermented foods,   etc   ; Bacillus amyloliquefaciens; alcoholic fermentation; distilled spirits; food quality; microbial communities; microorganisms; odor compounds; pyrazines; sensory evaluation; starter cultures;     Show all 11 Subjects
Abstract:
... Tetramethylpyrazine (TTMP) is an important aroma compound in the sesame-flavored Chinese liquor, baijiu. Similar to other traditional spontaneously fermented foods, it is difficult to directionally increase the key aroma compound in situ fermentation system of baijiu without changing its sensory profile. The assembly of the starting microbial community for fermentation by using a functional starte ...
DOI:
10.1016/j.foodres.2020.109255

16. The utility of iPBS retrotransposons markers to analyze genetic variation in yeast

Author:
Aydın, Furkan; Özer, Göksel; Alkan, Mehtap; Çakır, İbrahim
Source:
International journal of food microbiology 2020 v.325 pp. 108647
ISSN:
0168-1605
Subject:
fermented foods,   etc   ; binding sites; ecosystems; food industry; gene flow; genetic variation; intraspecific variation; loci; retrotransposons; ribosomal RNA; sequence analysis; yeasts;     Show all 12 Subjects
Abstract:
... Yeasts are one of the main organisms in the food industry and effective components of many ecosystems. The method for identifying and detecting certain yeast species or strains is a crucial step for the food industry and should be simple, reliable, fast, and inexpensive. In our study, inter-priming binding sites (iPBS) retrotransposon marker system was employed to elucidate the genetic variability ...
DOI:
10.1016/j.ijfoodmicro.2020.108647

17. Production of Methionol from 3-Methylthiopropionaldehyde by Catalysis of the Yeast Alcohol Dehydrogenase Adh4p

Author:
Che, Yixin; Yin, Sheng; Wang, Hui; Yang, Huaqing; Xu, Ruixin; Wang, Qi; Wu, Yiping; Boutet, Julien; Huet, Robert; Wang, Chengtao
Source:
Journal of agricultural and food chemistry 2020 v.68 no.16 pp. 4650-4656
ISSN:
1520-5118
Subject:
fermented foods,   etc   ; Escherichia coli; Saccharomyces cerevisiae; alcohol dehydrogenase; catalytic activity; fermentation; flavor; genes; industry; odor compounds; yeasts;     Show all 11 Subjects
Abstract:
... Methionol is a sulfur-containing aroma compound that contributes to the flavors of fermented foods. In this work, a novel method for methionol production was established using 3-methylthiopropionaldehyde (MMP) and alcohol dehydrogenase (ADH). First, expression of seven ADH genes was analyzed in yeast fermentation added with MMP. Only ADH4 displayed an evident increased expression in response to MM ...
DOI:
10.1021/acs.jafc.0c00776

18. Food safety risks in traditional fermented food from South-East Asia

Author:
Anal, Anil Kumar; Perpetuini, Giorgia; Petchkongkaew, Awanwee; Tan, Reasmey; Avallone, Sylvie; Tofalo, Rosanna; Nguyen, Hai Van; Chu-Ky, Son; Ho, Phu Ha; Phan, Thanh Tam; Waché, Yves
Source:
Food control 2020 v.109 pp. 106922
ISSN:
0956-7135
Subject:
fermented foods,   etc   ; antibiotics; biogenic amines; food additives; food production; food safety; ingredients; management systems; mycotoxins; pesticides; preservatives; South East Asia;     Show all 12 Subjects
Abstract:
... South-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware of the health concerns regarding food additives; the health benefits of “natural” and “traditional” foods, processed with no added chemical preservatives, are becoming more and more attracti ...
DOI:
10.1016/j.foodcont.2019.106922

19. Applications of plant-based fermented foods and their microbes

Author:
Wuyts, Sander; Van Beeck, Wannes; Allonsius, Camille Nina; van den Broek, Marianne FL; Lebeer, Sarah
Source:
Current opinion in biotechnology 2020 v.61 pp. 45-52
ISSN:
0958-1669
Subject:
fermented foods,   etc   ; Lactobacillus plantarum; endo-1,4-beta-glucanase; fermentation; genetic traits; genomics; industrial applications; lactic acid bacteria; probiotics; sequence analysis;     Show all 10 Subjects
Abstract:
... Plant-based fermentations and their microbes provide an underexplored source for novel biotechnological applications. Recent advances in DNA sequencing technologies and analyses of sequencing data highlight that a diverse array of lactic acid bacteria (LAB) frequently dominate these plant fermentations. Because of the long history of safe LAB use in fermented foods, we argue here that various nove ...
DOI:
10.1016/j.copbio.2019.09.023

20. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

Author:
Park, Young Kyoung; Lee, Jae Hoan; Mah, Jae-Hyung
Source:
Food chemistry 2019 v.278 pp. 1-9
ISSN:
0308-8146
Subject:
fermented foods,   etc   ; biogenic amines; fermentation; food intake; soybeans; Asia;     Show all 6 Subjects
Abstract:
... Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consu ...
DOI:
10.1016/j.foodchem.2018.11.045