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1. Demystification of fermented foods by omics technologies

Author:
Wanping Chen
Source:
Current opinion in food science 2022 v.46 pp. 100845
ISSN:
2214-7993
Subject:
fermented foods,   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 ...
DOI:
10.1016/j.cofs.2022.100845

2. Effects of supplementing a Saccharomyces cerevisiae fermentation product on the prevention and control of digital dermatitis in lactating dairy cows

Author:
K. Anklam; P. Cernek; I. Yoon; J. Wheeler; T. Birkle; D. Döpfer
Source:
Applied animal science 2022 v.38 no.2 pp. 98-109
ISSN:
2590-2865
Subject:
fermented foods,   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 ...
DOI:
10.15232/aas.2021-02229

3. Evaluation of a threonine fermentation product as a digestible threonine source in broilers

Author:
Ashworth Amanda Joy; D.T. Lee; J.T. Lee; A.J. Ashworth; M.T. Kidd; A. Mauromoustakos; S.J. Rochell
Source:
Journal of applied poultry research 2022 v.31 no.3 pp. 100252
ISSN:
1056-6171
Subject:
fermented foods,   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 ...
Handle:
10113/7716400
DOI:
10.1016/j.japr.2022.100252

4. Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control

Author:
Marios Mataragas; Loulouda Bosnea
Source:
Foods 2022 v.11 no.3 pp. -
ISSN:
2304-8158
Subject:
fermented foods,   etc   ; fermentation; humans; new products; product development; quality control;     Show all 6 Subjects
Abstract:
... Fermentation has been of great interest for humans since antiquity and has been extensively used in all cultures worldwide [...] ...
DOI:
10.3390/foods11030441

5. In vitro assessment of histamine and lactate production by a multi-strain synbiotic

Author:
Gerrit Stuivenberg; Brendan Daisley; Polycronis Akouris; Gregor Reid
Source:
Journal of food science and technology 2022 v.59 no.9 pp. 3419-3427
ISSN:
0022-1155
Subject:
fermented foods,   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 ...
DOI:
10.1007/s13197-021-05327-7

6. Investigating the microbial terroir of fermented foods produced in a professional kitchen

Author:
Rei Peraza; Gabriel G. Perron
Source:
International journal of gastronomy and food science 2022 v.28 pp. 100509
ISSN:
1878-450X
Subject:
fermented foods,   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 ...
DOI:
10.1016/j.ijgfs.2022.100509

7. Use and limitations of genome-scale metabolic models in food microbiology

Author:
Vincent Somerville; Pranas Grigaitis; Julius Battjes; Francesco Moro; Bas Teusink
Source:
Current opinion in food science 2022 v.43 pp. 225-231
ISSN:
2214-7993
Subject:
fermented foods,   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 ...
DOI:
10.1016/j.cofs.2021.12.010

8. Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana

Author:
Felix Kwashie Madilo; Emmanuel Letsyo; Bless Abrah Oppong; Yayra Benedicta Buachi; Comfort Mawuse Klutse; Angela Parry-Hanson Kunadu
Source:
Journal of food quality 2022 v.2022 pp. -
ISSN:
1745-4557
Subject:
fermented foods,   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 ...
DOI:
10.1155/2022/8462337

9. Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Author:
Janet Adeyinka Adebo; Patrick Berka Njobeh; Sefater Gbashi; Ajibola Bamikole Oyedeji; Opeoluwa Mayowa Ogundele; Samson Adeoye Oyeyinka; Oluwafemi Ayodeji Adebo
Source:
Fermentation 2022 v.8 no.2 pp. -
ISSN:
2311-5637
Subject:
fermented foods,   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 ...
DOI:
10.3390/fermentation8020063

10. Biofilm disruption enhances growth rate and carbohydrate-active enzyme production in anaerobic fungi

Author:
Patrick A. Leggieri; Megan T. Valentine; Michelle A. O'Malley
Source:
Bioresource technology 2022 v.358 pp. 127361
ISSN:
0960-8524
Subject:
fermented foods,   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 ...
DOI:
10.1016/j.biortech.2022.127361

11. Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida

Author:
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
Source:
Fermentation 2022 v.8 no.2 pp. -
ISSN:
2311-5637
Subject:
fermented foods,   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 ...
DOI:
10.3390/fermentation8020060

12. Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese

Author:
Lisa Solieri; Laura Sola; Amanda Vaccalluzzo; Cinzia Lucia Randazzo; Serena Martini; Davide Tagliazucchi
Source:
Biology 2022 v.11 no.1 pp. -
ISSN:
2079-7737
Subject:
fermented foods,   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 ...
DOI:
10.3390/biology11010139

13. Safety evaluation of dried L-tryptophan fermentation product in Sprague-Dawley rats

Author:
Soo Min Ko; Ji-Eun Park; Sang-Ho Kim; Myeong Kyu Park; Ja Kyung Seol; In Kyung Heo; Yong-Uk Shin; So-Young Kim; Yang Hee Kim; Woo-Chan Son
Source:
Toxicology reports 2022 v.9 pp. 1099-1113
ISSN:
2214-7500
Subject:
fermented foods,   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. ...
DOI:
10.1016/j.toxrep.2022.05.005

14. Exploration of genomic and functional features of chitinolytic bacterium Streptomyces chilikensis RC1830, isolated from Chilika Lake, India

Author:
Himadri Tanaya Behera; Abhik Mojumdar; Khushbu Kumari; Sudhansu Kumar Gouda; Smrutiranjan Das; Lopamudra Ray
Source:
3 Biotech 2022 v.12 no.5 pp. 120
ISSN:
2190-572X
Subject:
fermented foods,   etc   ; Streptomyces; bacteria; chitin; chitooligosaccharides; chromosomes; genomics; glycosides; hydrolases; lakes; secondary metabolites; shrimp shells; India;     Show all 13 Subjects
Abstract:
... 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 ...
DOI:
10.1007/s13205-022-03184-5

15. Synergetic HepG2 cells suppression efficacy of Tripterygium wilfordii and Scutellaria barbata through EGFR/PI3K/Akt pathway

Author:
Susu Liu; Yuan Liu; Luanying He; Fei He; Na Wang; Jinting Peng; Changyuan Yu; Shihui Wang
Source:
Pharmacological research 2022 v.4 pp. 100130
ISSN:
2667-1425
Subject:
fermented foods,   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 ...
DOI:
10.1016/j.prmcm.2022.100130

16. Yeast viruses and their implications in fermented foods and beverages

Author:
Bruna L Maske; Dão P De Carvalho Neto; Gabriela B da Silva; Juliano De Dea Lindner; Carlos R Soccol; Gilberto V de Melo Pereira
Source:
Current opinion in food science 2022 v.47 pp. 100879
ISSN:
2214-7993
Subject:
fermented foods,   etc   ; Saccharomyces; Totiviridae; ecosystems; fermentation; food science; landscapes; product quality; secretion; toxins; virology; viruses; wines; yeasts;     Show all 14 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.cofs.2022.100879

17. Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Author:
Divakar Dahiya; Poonam Singh Nigam
Source:
Fermentation 2022 v.8 no.7 pp. -
ISSN:
2311-5637
Subject:
fermented foods,   etc   ; cost effectiveness; digestive system; fermentation; food intake; functional foods; markets; people; prebiotics; probiotics; vagus nerve;     Show all 11 Subjects
Abstract:
... 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 ...
DOI:
10.3390/fermentation8070303

18. Effects of fermentation on the structure and physical properties of glutinous proso millet starch

Author:
Xin Bian; Jing-ru Chen; Yang Yang; De-hui Yu; Zhan-qian Ma; Li-kun Ren; Na Wu; Feng-lian Chen; Xiao-fei Liu; Bing Wang; Na Zhang
Source:
Food hydrocolloids 2022 v.123 pp. 107144
ISSN:
0268-005X
Subject:
fermented foods,   etc   ; Lactobacillus plantarum; Panicum miliaceum subsp. miliaceum; amylopectin; amylose; crystal structure; fermentation; hydrocolloids; molecular weight; solubility;     Show all 10 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.foodhyd.2021.107144

19. Donor-σ-Acceptor Dyad-Based Polymers for Portable Sensors: Controlling Photoinduced Electron Transfer via Tuning the Frontier Molecular Orbital Energies of Acceptors

Author:
Na Yeon Kwon; Youngseo Kim; Meenal Kataria; Su Hong Park; Seunguk Cho; Amit Kumar Harit; Han Young Woo; Min Ju Cho; Sungnam Park; Dong Hoon Choi
Source:
Macromolecules 2022 v.55 no.5 pp. 1609-1619
ISSN:
1520-5835
Subject:
fermented foods,   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 ...
DOI:
10.1021/acs.macromol.1c02532

20. Fermentative metabolism of three apple cultivars during storage under low partial pressures of oxygen

Author:
DoSu Park; Yosef Al Shoffe; Burak E. Algul; Christopher B. Watkins
Source:
Postharvest biology and technology 2022 v.193 pp. 112037
ISSN:
0925-5214
Subject:
fermented foods,   etc   ; apples; biosynthesis; carbon dioxide; cultivars; ethanol; ethylene; fermentation; firmness; gene expression; genetic background; oxygen; stress tolerance;     Show all 13 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.postharvbio.2022.112037