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1. 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

2. Effects of substrate concentration, hydraulic retention time and headspace pressure on acid production of protein by anaerobic fermentation

Author:
Li, Leigang; Wang, Yuanyuan; Li, Yu
Source:
Bioresource technology 2019 v.283 pp. 106-111
ISSN:
0960-8524
Subject:
fermented foods,   etc   ; acetates; fermentation; headspace analysis; liquids; protein content; valeric acid; variance; whey;     Show all 9 Subjects
Abstract:
... Protein is a potential resource for fermentation, which is one of the rate limiting factors of fermentation. This study investigated some of the regularities of protein on dark fermentation for acid production, whey (82% protein) liquid was used to study the effect of varying headspace pressure (HP; 0.02–0.10 MPa), protein concentration (6.25–18.75 g/L) and hydraulic retention time (HRT; 24–48 h) ...
DOI:
10.1016/j.biortech.2019.03.027

3. Engineering an electroactive Escherichia coli for the microbial electrosynthesis of succinate by increasing the intracellular FAD pool

Author:
Wu, Zaiqiang; Wang, Junsong; Zhang, Xueli; Bi, Changhao
Source:
Biochemical engineering journal 2019 v.146 pp. 132-142
ISSN:
1369-703X
Subject:
fermented foods,   etc   ; Escherichia coli; carbon; electric current; electrosynthesis; engineering; fermentation; glucose;     Show all 8 Subjects
Abstract:
... In this study, the FAD synthesis pathway was manipulated to increase its cellular concentration and thereby improve the electroactivity of E. coli. In a microbial electrosynthesis (MES) system with neutral red as electron carrier and fumarate as the sole electron acceptor, the engineered strains derived from three E. coli lines displayed increased electric current in the reaction system, indicatin ...
DOI:
10.1016/j.bej.2019.03.015

4. Directing Clostridium ljungdahlii fermentation products via hydrogen to carbon monoxide ratio in syngas

Author:
Jack, Joshua; Lo, Jonathan; Maness, Pin-Ching; Ren, Zhiyong Jason
Source:
Biomass and bioenergy 2019 v.124 pp. 95-101
ISSN:
0961-9534
Subject:
fermented foods,   etc   ; Clostridium ljungdahlii; acetates; carbon monoxide; ethanol; fermentation; headspace analysis; hydrogen; liquids; metabolites; synthesis gas;     Show all 11 Subjects
Abstract:
... Clostridium ljungdahlii was grown on syngas of varying composition to investigate how syngas blends used in fermentation can be tailored toward desired product formation. Experiments were conducted with liquid batch cultures exposed to the same volume of gas with varying ratios of hydrogen to carbon monoxide (H2/CO). Formation of acetate was favored by higher concentrations of hydrogen in the head ...
DOI:
10.1016/j.biombioe.2019.03.011

5. Three new diphenyl ether derivatives from the fermentation products of an endophytic fungus Phomopsis fukushii

Author:
Gao, Yu-Hong; Zheng, Rui; Li, Jing; Kong, Wei-Song; Liu, Xin; Ye, Lin; Mi, Qi-Li; Kong, Wei-Song; Zhou, Min; Yang, Guang-Yu; Hu, Qiu-Fen; Du, Gang; Yang, Hai-Ying; Li, Xue-Mei
Source:
Journal of Asian natural products research 2019 v.21 no.4 pp. 316-322
ISSN:
1477-2213
Subject:
fermented foods,   etc   ; Diaporthe; Staphylococcus aureus; diphenyl ethers; endophytes; fungi; nuclear magnetic resonance spectroscopy;     Show all 7 Subjects
Abstract:
... Three new diphenyl ethers (1-3), together with four known isopentylated diphenyl ethers derivatives (4-7), were isolated from the fermentation products of an endophytic fungus Phomopsis fukushii. Their structures were elucidated by spectroscopic methods, including extensive 1D and 2D NMR techniques. Compounds 1-3 were evaluated for their anti-methicillin-resistant Staphylococcus aureus (anti-MRSA) ...
DOI:
10.1080/10286020.2017.1421177

6. Is seashell powder suitable for phosphate recovery from fermentation broth?

Author:
Peinemann, Jan Christoph; Krenz, Lina Maja Maria; Pleissner, Daniel
Source:
New biotechnology 2019 v.49 pp. 43-47
ISSN:
1871-6784
Subject:
fermented foods,   etc   ; 1-propanol; culture media; ethanol; food waste; lactic acid; phosphates; wastewater;     Show all 8 Subjects
Abstract:
... This communication elaborates on the use of seashell powder (SP) for the removal of phosphate from lactic acid-containing fermentation broth. Despite extensive past research regarding the application of SP for phosphate removal from wastewater, no information is available for solutions containing various organic compounds. In order to fill this knowledge gap, tests were performed with pure phospha ...
DOI:
10.1016/j.nbt.2018.08.003

7. Newly isolated microorganisms with potential application in biotechnology

Author:
Pessôa, Marina G.; Vespermann, Kele A.C.; Paulino, Bruno N.; Barcelos, Mayara C.S.; Pastore, Glaucia M.; Molina, Gustavo
Source:
Biotechnology advances 2019 v.37 no.2 pp. 319-339
ISSN:
0734-9750
Subject:
fermented foods,   etc   ; additives; agricultural wastes; biocatalysts; biosurfactants; biotechnology; markets; microbial oils; microorganisms; odors; polysaccharides; screening;     Show all 12 Subjects
Abstract:
... Nowadays, food, cosmetic, environmental and pharmaceutical fields are searching for alternative processes to obtain their major products in a more sustainable way. This fact is related to the increasing demand from the consumer market for natural products to substitute synthetic additives. Industrial biotechnology appears as a promising area for this purpose; however, the success of its applicatio ...
DOI:
10.1016/j.biotechadv.2019.01.007

8. Yeasts and molds in fermented food production: an ancient bioprocess

Author:
Venturini Copetti, Marina
Source:
Current opinion in food science 2019 v.25 pp. 57-61
ISSN:
2214-7993
Subject:
fermented foods,   etc   ; beverages; bioprocessing; biotechnology; carbon; fermentation; flavor; food production; molds (fungi); ripening; yeasts;     Show all 11 Subjects
Abstract:
... The fermentation of carbon sources by fungi leading to the production of foods and beverages represents one of the oldest and most economically significant of all biotechnologies. Also, some traditional fermented foods require a ripening period to develop their best sensorial characteristics. On ancient times, fermentation was carried out spontaneously. With scientific development, single strains ...
DOI:
10.1016/j.cofs.2019.02.014

9. Relationship between peptide YY, cholecystokinin and fermentation products in fasted, re-fed and ad libitum fed broiler chickens

Author:
Melo-Duran, D.; Gonzalez-Ortiz, G.; Sola-Oriol, D.; Martinez-Mora, M.; Perez, J.F.; Bedford, M.R.
Source:
Animal feed science and technology 2019 v.247 pp. 141-148
ISSN:
0377-8401
Subject:
fermented foods,   etc   ; blood; blood sampling; broiler chickens; butyric acid; cecum; cholecystokinin; lighting; males; peptide YY; refeeding;     Show all 11 Subjects
Abstract:
... The objective of the present broiler study was to study the relationship between peptide tyrosine-tyrosine (PYY), cholecystokinin (CCK) and short-chain fatty acids (SCFA) in the blood and caecal contents, and whether a period of fasting followed by reintroduction of feed influences this relationship compared with an ad libitum fed control. A total of 72 male broilers with 37-days of age (Ross 308) ...
DOI:
10.1016/j.anifeedsci.2018.11.007

10. Shifts in fermentation end products and bacterial community composition in long-term, sequentially transferred in vitro ruminal enrichment cultures fed switchgrass with and without ethanol as a co-substrate

Author:
Lin, Miao; Dai, Xiaoxia; Weimer, Paul J.
Source:
Bioresource technology 2019 v.285 pp. 121324
ISSN:
0960-8524
Subject:
fermented foods,   etc   ; Panicum virgatum; bacterial communities; community structure; distillers grains; ethanol; fermentation; inoculum; medium chain fatty acids; pH;     Show all 10 Subjects
Abstract:
... In vitro ruminal fermentations resemble in vivo fermentations with respect to substrate consumption and distribution of fermentation products in short term (1–5 d) incubations. However, little is known regarding changes in in vitro fermentations over prolonged incubation or multiple transfers. Gas production, pH, fermentation products, and bacterial community composition were examined in duplicate ...
DOI:
10.1016/j.biortech.2019.121324

11. Inhibitory effect of Bacillus velezensis on biofilm formation by Streptococcus mutans

Author:
Yoo, Yesol; Seo, Dong-Ho; Lee, Hyunjin; Cho, Eui-Sang; Song, Nho-Eul; Nam, Tea Gyu; Nam, Young-Do; Seo, Myung-Ji
Source:
Journal of biotechnology 2019 v.298 pp. 57-63
ISSN:
0168-1656
Subject:
fermented foods,   etc   ; Streptococcus mutans; adhesion; biofilm; biosynthesis; culture media; dental caries; deoxynojirimycin; gene amplification; genes; glucose; glucosyltransferases; hydrophobicity;     Show all 13 Subjects
Abstract:
... Streptococcus mutans plays a key role in the development of dental caries and promotes the formation of oral biofilm produced by glucosyltransferases (GTFs). Bacillus velezensis K68 was isolated from traditional fermented foods and inhibits biofilm formation mediated by S. mutans. Gene amplification results demonstrated that B. velezensis K68 contained genes for the biosynthesis of 1-deoxynojirimy ...
DOI:
10.1016/j.jbiotec.2019.04.009

12. Tyrosinase based amperometric biosensor for determination of tyramine in fermented food and beverages with gold nanoparticle doped poly(8-anilino-1-naphthalene sulphonic acid) modified electrode

Author:
da Silva, Wanderson; Ghica, Mariana Emilia; Ajayi, Rachel F.; Iwuoha, Emmanuel I.; Brett, Christopher M.A.
Source:
Food chemistry 2019 v.282 pp. 18-26
ISSN:
0308-8146
Subject:
fermented foods,   etc   ; beverages; biosensors; dairy products; detection limit; enzyme kinetics; enzymes; glassy carbon electrode; nanocomposites; nanogold; sulfonic acid; tyramine;     Show all 12 Subjects
Abstract:
... The aim of the present work was to develop an amperometric biosensor for tyramine (Tyr) measurement in food and beverages. The biosensor architecture is based on tyrosinase (Tyrase) immobilization on glassy carbon electrode modified by a nanocomposite consisting of gold nanoparticles (AuNP) synthesized by a green method and poly(8-anilino-1-naphthalene sulphonic acid) modified glassy carbon electr ...
DOI:
10.1016/j.foodchem.2018.12.104

13. The health enhancer yeast Saccharomyces cerevisiae in two types of commercial products for animal nutrition

Author:
Garcia‐Mazcorro, J.F.; Rodriguez‐Herrera, M.V.; Marroquin‐Cardona, A.G.; Kawas, J.R.
Source:
Letters in applied microbiology 2019 v.68 no.5 pp. 472-478
ISSN:
0266-8254
Subject:
fermented foods,   etc   ; Saccharomyces cerevisiae; animal nutrition; byproducts; diet; fermentation; livestock; maltose; mechanism of action; pH; phenotype; probiotics; profitability; temperature; yeasts;     Show all 15 Subjects
Abstract:
... The health enhancer yeast Saccharomyces cerevisiae (SC) is widely used in diets for different animals. Two main types of SC‐based products are commercially available, one containing live yeasts and one containing SC fermentation by‐products, which are supposedly not dependent on live yeasts for their physiological effects in vivo. Culture‐based techniques were applied to study yeasts in two types ...
DOI:
10.1111/lam.13141

14. Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation

Author:
Zhang, Zhuo; Li, Min; Wu, Caie; Peng, Bangzhu
Source:
Journal of food science and technology 2019 v.56 no.4 pp. 2326-2331
ISSN:
0022-1155
Subject:
fermented foods,   etc   ; Saccharomyces cerevisiae; adsorption; aqueous solutions; fermentation; infrared spectroscopy; molds (fungi); patulin; polysaccharides; proteins; scanning electron microscopes; temperature; yeasts;     Show all 13 Subjects
Abstract:
... Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit- and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermentation process. However, the physical adsorption mechanism between PAT and yeast during fermentation i ...
DOI:
10.1007/s13197-019-03681-1

15. Glycerol as a substrate for Saccharomyces cerevisiae based bioprocesses – Knowledge gaps regarding the central carbon catabolism of this ‘non-fermentable’ carbon source

Author:
Xiberras, Joeline; Klein, Mathias; Nevoigt, Elke
Source:
Biotechnology advances 2019
ISSN:
0734-9750
Subject:
fermented foods,   etc   ; Saccharomyces cerevisiae; acetates; carbon; data collection; enzymes; ethanol; glycerol; glyoxylate cycle; metabolic engineering; metabolism; mitochondria; transporters; uncertainty; yeasts;     Show all 15 Subjects
Abstract:
... Glycerol is an interesting alternative carbon source in industrial bioprocesses due to its higher degree of reduction per carbon atom compared to sugars. During the last few years, significant progress has been made in improving the well-known industrial platform organism Saccharomyces cerevisiae with regard to its glycerol utilization capability, particularly in synthetic medium. This provided a ...
DOI:
10.1016/j.biotechadv.2019.03.017

16. Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese

Author:
Tittarelli, Fabrizia; Perpetuini, Giorgia; Di Gianvito, Paola; Tofalo, Rosanna
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 1-9
ISSN:
0023-6438
Subject:
fermented foods,   etc   ; bacteria; beverages; enzyme activity; food safety; genes; histamine; raw milk; sheep cheese; starter cultures; toxicity; tyramine;     Show all 12 Subjects
Abstract:
... Tyramine and histamine are considered the most toxic biogenic amines (BAs) and are often found in high concentrations in fermented foods, such as cheese, and beverages. Their control is critical to assure food safety. Recently the use of food borne BAs degrading bacteria has been proposed. The aim of this study was to isolate bacteria from Incanestrato di Castel del Monte, a raw ewe's cheese, unab ...
DOI:
10.1016/j.lwt.2018.11.030

17. Microbial composition and polymer hydrolytic activity of Japanese washed-rind cheeses

Author:
Tachibana, Yohko; Kageyama, Kohei; Suzuki, Miwa; Koshigumo, Hitomi; Takeno, Hiroyuki; Tachibana, Yuya; Kasuya, Ken-ichi
Source:
Polymer degradation and stability 2019 v.160 pp. 264-272
ISSN:
0141-3910
Subject:
fermented foods,   etc   ; Alcanivorax dieselolei; aquatic bacteria; biodegradability; cheeses; food packaging; fungi; metagenomics; packaging materials; phenotype; phylogeny; polymers; temperature;     Show all 13 Subjects
Abstract:
... Since the use of biodegradable polymers for food packaging is becoming popular, it is important to investigate the biodegradable-polymer-hydrolyzing potential of microorganisms in fermented foods. Here, we focused on 4 Japanese washed-rind cheeses. Metagenomic analyses revealed that microbiota in the 4 Japanese washed-rind cheeses was composed of bacteria classified into 515 operational taxonomic ...
DOI:
10.1016/j.polymdegradstab.2019.01.011

18. Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

Author:
Delgado, Susana; Guadamuro, Lucía; Flórez, Ana Belén; Vázquez, Lucía; Mayo, Baltasar
Source:
Innovative food science & emerging technologies 2019 v.51 pp. 148-155
ISSN:
1466-8564
Subject:
fermented foods,   etc   ; Bifidobacterium pseudocatenulatum; Lactobacillus casei; Lactobacillus plantarum; Lactobacillus rhamnosus; bacteria; beverages; chemical composition; enzyme activity; fermentation; glycosides; isoflavones;     Show all 12 Subjects
Abstract:
... An increase of isoflavone aglycone content in soy foods can be attained through fermentation with food-grade bacteria. In this study, two commercial soy beverages with distinctive chemical composition (AS and VS) were fermented by strains of lactobacilli (eight strains) and bifidobacteria (two strains) with a high β-glucosidase activity. Along fermentation, growth of the strains and isoflavone deg ...
DOI:
10.1016/j.ifset.2018.03.018

19. Strategies to improve the functionality of probiotics in supplements and foods

Author:
Champagne, Claude P; Gomes da Cruz, Adriano; Daga, Monica
Source:
Current opinion in food science 2018 v.22 pp. 160-166
ISSN:
2214-7993
Subject:
fermented foods,   etc   ; cell viability; fermentation; food science; metabolites; probiotics; spoilage;     Show all 7 Subjects
Abstract:
... Probiotic bacteria are increasingly marketed in supplements and in foods. In order to ensure their functionality (effectiveness), the focus has traditionally been to simply maintain cell viability. However, the bioactive metabolites that are specifically the result of probiotics (probioactives), are increasingly being identified. Thus, ensuring the presence of the probioactives in the products wil ...
DOI:
10.1016/j.cofs.2018.04.008

20. Insights into functional microbial succession during nitrogen transformation in an ectopic fermentation system

Author:
Yang, Xiaotong; Song, Zhen; Zhou, Sihan; Guo, Hui; Geng, Bing; Peng, Xiawei; Zhao, Guozhu; Xie, Yijia
Source:
Bioresource technology 2019 v.284 pp. 266-275
ISSN:
0960-8524
Subject:
fermented foods,   etc   ; ammonia; ammonium nitrogen; denitrifying bacteria; environmental factors; farms; fermentation; high-throughput nucleotide sequencing; nitrogen; nitrogen metabolism; pH; species richness; temperature; wastewater; water content;     Show all 15 Subjects
Abstract:
... The ectopic fermentation system (EFS) is an advanced technology for treating farm wastewater, and it reduces ammonia nitrogen emission and nitrogen loss of fermentation products. This study observed the functional bacteria succession related to nitrogen metabolism in EFS by high throughput sequencing, and evaluated their associations with environmental factors. Results revealed that with the chang ...
DOI:
10.1016/j.biortech.2019.03.135