Article
Food Science & Technology
Alessandra Pino, Fabrizio Domenico Nicosia, Gianluigi Agolino, Nicolina Timpanaro, Ignazio Barbagallo, Simone Ronsisvalle, Cinzia Caggia, Cinzia Lucia Randazzo
Summary: The suitability of germinated brown rice for the production of fermented products functionalized with probiotics was evaluated. The fermentation process improved the bioactive compound profile and anti-inflammatory properties of the rice, and the fermented products remained microbiologically stable during refrigerated storage with high acceptability scores.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Agriculture, Dairy & Animal Science
Jiangying Peng, Liqing Ma, Lai-Yu Kwok, Wenyi Zhang, Tiansong Sun
Summary: This study compared the metabolomes of milk, fermented milk, brown milk, and fermented brown milk using liquid chromatography-mass spectrometry. Significant differences were observed in the abundances of various groups of metabolites. The Maillard browning reaction increased the intensity of flavor compounds in brown milk, but also led to an increase in a substance that may have negative health effects. Fermenting brown milk with the ND02 strain effectively counteracted this effect, and differences in metabolites between fermented brown milk and fermented milk were identified, contributing to their different nutritional qualities.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Nawar Sabah Sahib, Farshid Fattahnia, Mehdi Kazemi-Bonchenari, Mansour Yazdanyar, Hamed Khalilvandi-Behroozyar, Mansour Eghbali
Summary: This study investigated the effects of steam-flaking grains on the growth performance, microbial protein synthesis and inflammatory markers in young calves. The results showed that feeding steam-flaked corn grain improved feed intake, feed efficiency and growth performance, but lowered ruminal pH. Feeding corn grain with higher protein content improved growth performance and immune function in young calves.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lijun You, Chengcong Yang, Hao Jin, Lai-Yu Kwok, Zhihong Sun, Heping Zhang
Summary: This study utilized deep metagenomic sequencing to analyze the microbiomes of various fermented milk products, revealing microbial diversity and unique characteristics. New species belonging to Lactobacillus, Streptococcus, Acetobacter, and Rothia genera were identified, indicating potential influences on food flavor and quality. The common presence of bacteriocins and bacteriophage sequences in these products was also highlighted, showcasing their importance in controlling undesirable microorganisms and uncovering complex interactions within microbial communities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Hongbo Li, Yuanyuan Zhang, Yuelu Jiang, Jia Xin Li, Chen Li, Yang Zhao, Chunshuang Li, Ren Qing Duo Jie, Justyna Zulewska, Hongjuan Li, Jinghua Yu
Summary: Tea polyphenols were developed as inhibitors of Maillard reaction products in brown fermented milk. The flavor profile of brown fermented milk did not change after adding tea polyphenols, and significant inhibition rates were observed on various Maillard reaction products. After storage, the levels of Maillard reaction products were lower in the milk with tea polyphenols, and the color change was smaller compared to the control group.
JOURNAL OF DAIRY SCIENCE
(2023)
Review
Food Science & Technology
Qiyuan Shen, Xiaoqun Zeng, Lingyu Kong, Xiaoqian Sun, Jingjing Shi, Zhen Wu, Yuxing Guo, Daodong Pan
Summary: This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite, a common color and flavor enhancer in fermented meat products that may transfer to the carcinogen N-nitrosamines. Nitrogen balance is mainly constituted by the transition among NO3- and NO2-, NH4+, and N-2. While exogenous addition is the most common source of nitrite, it can also be produced by contamination and endogenous microbial synthesis. Nitrite is primarily degraded by acids, enzymes, and other metabolites, with four nitrite reductase enzymes playing a leading role. Nitrite metabolism is regulated by genes found in lactic acid bacteria (LAB). By incorporating various techniques, such as antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied in fermented meat products can be decreased or eliminated, thus achieving the goal of producing low-nitrite products.
Article
Food Science & Technology
Hongbo Li, Yuanyuan Zhang, Chunshuang Li, Siyuan Xu, Wenbo Song, Hongjuan Li, Jinghua Yu
Summary: The study examined Maillard reaction products (MRPs) in 5 commercial brown fermented milk products and found slight increases of MRPs during the storage period. The potential daily intake of MRPs for individuals consuming these products was estimated to range from 1.7 mg to 8.3 mg according to dietary guidelines.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
I. Ammoun, C. I. Kothe, N. Mohellibi, C. Beal, R. Yaacoub, P. Renault
Summary: This study analyzed traditional Lebanese products Ambriss, Serdaleh and Labneh El Darff and found that their microbial composition is similar to kefir, but with different polysaccharide genes, which may explain the absence of kefir grains. In addition, several pathogenic bacteria were identified and antibiotic resistance genes were detected. This study paves the way for further understanding of these ecosystems and improving hygiene practices for milk production.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Melody Lalhriatpuii, Amlan Kumar Patra
Summary: This study demonstrated that dietary inclusion of rice brewer waste (RBW) could enhance the growth performance and nutrient utilization in growing rabbits, with superior responses observed in the unsterilized RBW groups.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2022)
Article
Microbiology
Tatiana Kochetkova, Ilya P. Grabarnik, Alexandra A. Klyukina, Kseniya S. Zayulina, Ivan M. Elizarov, Oksana O. Shestakova, Liliya A. Gavirova, Anastasia D. Malysheva, Polina A. Shcherbakova, Darima D. Barkhutova, Olga Karnachuk, Andrey Shestakov, Alexander G. Elcheninov, Ilya Kublanov
Summary: This study explored the microbial communities of fermented milk products (FMPs) from different regions, emphasizing both the overall similarity and regional specificity in microbial compositions. The specificities highlighted the importance of regional products in the age of globalization.
Article
Food Science & Technology
Khaetthareeya Sutthanut, Patcharaporn Tippayawat, Sukanya Srijampa, Wisitsak Phoksawat, Pornchanan Vachirodom, Roongrawee Wandee
Summary: This study demonstrates the health benefits of fermented rice bran extracts from black rice and germinated brown rice, including their prebiotic, antipathogenic bacteria properties, and hypocholesterolemia potential. The extracts show no toxicity and significantly reduce blood cholesterol levels, making them potential materials for the development of functional ingredients and health products.
Article
Food Science & Technology
Hui-Yeong Seong, Misook Kim
Summary: The addition of crickets to brown rice led to a significant increase in protein, amino acid content, and antioxidant activity. Fermentation increased the protein digestibility of samples, with brown rice with cricket fermented with Bacillus amyloliquefaciens MKSK J1 showing the highest amino acid quality. Fermented cricket-brown rice could be a protein-enriched food with high-quality protein and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Keiko Kataoka, Hideyuki Nemoto, Akiko Sakurai, Koji Yasutomo, Masataka Shikanai
Summary: The consumption of brown rice and rice bran fermented with Aspergillus oryzae (FBRA) can suppress spontaneously occurring diabetes in female NOD mouse, probably by maintaining the number of intact islets.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biochemistry & Molecular Biology
Akanksha Tyagi, Umair Shabbir, Ramachandran Chelliah, Eric Banan-Mwine Daliri, Xiuqin Chen, Deog-Hwan Oh
Summary: The study examined the effect of different lactic acid bacteria fermentation on antioxidant properties and bioactive components in Korean brown rice, with brown rice fermented with Limosilactobacillus reuteri showing the highest antioxidant activities and abundance of bioactive compounds. This research expands knowledge on the impact of fermentation in enhancing antioxidant capacity and health-related bioactive compounds in brown rice.
Article
Food Science & Technology
Huei-Ju Wang, Lin Chang, Yu-Shiun Lin
Summary: Fermenting germinated brown rice (GBR) with Bacillus natto results in higher nutritional value and functional properties compared to fermented brown rice (BR) or white rice (WR).
Article
Agriculture, Dairy & Animal Science
Makoto Miyaji, Hiroki Matsuyama
ANIMAL SCIENCE JOURNAL
(2016)
Article
Agriculture, Dairy & Animal Science
Yasuko Ueda, Sadaki Asakuma, Makoto Miyaji, Fumiaki Akiyama
ANIMAL SCIENCE JOURNAL
(2016)
Article
Agriculture, Dairy & Animal Science
M. Miyaji, K. Ueda, H. Hata, S. Kondo
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2011)
Article
Agriculture, Dairy & Animal Science
Kenji Hosoda, Makoto Miyaji, Hiroki Matsuyama, Yasuhiko Imai, Kazuhisa Nonaka
ANIMAL SCIENCE JOURNAL
(2012)
Article
Agriculture, Dairy & Animal Science
Shinichi Kume, Tomoe Sato, Iori Murai, Masayuki Kitagawa, Kazuhisa Nonaka, Tomoko Oshita
ANIMAL SCIENCE JOURNAL
(2011)
Article
Agriculture, Dairy & Animal Science
Makoto Miyaji, Hiroki Matsuyama, Kenji Hosoda, Kazuhisa Nonaka
ANIMAL SCIENCE JOURNAL
(2012)
Article
Agriculture, Multidisciplinary
Kenji Hosoda, Morinobu Matsuo, Makoto Miyaji, Hiroki Matsuyama, Hideo Maeda, Hisatoshi Ohta, Hiroshi Kato, Kazuhisa Nonaka
Article
Agriculture, Dairy & Animal Science
M. Miyaji, K. Ueda, H. Hata, S. Kondo
JOURNAL OF ANIMAL SCIENCE
(2014)
Article
Agriculture, Dairy & Animal Science
S. Asakuma, Y. Ueda, F. Akiyama, Y. Uemura, M. Miyaji, M. Nakamura, M. Murai, T. Urashima
JOURNAL OF DAIRY SCIENCE
(2010)
Article
Agriculture, Dairy & Animal Science
M. Miyaji, H. Matsuyama, K. Hosoda
JOURNAL OF DAIRY SCIENCE
(2014)
Article
Agriculture, Dairy & Animal Science
Tomoko Oshita, Kenji Sudo, Kazuhisa Nonaka, Shinichi Kume, Kazuhiko Ochiai
Article
Agriculture, Dairy & Animal Science
Kenji Hosoda, Makoto Miyaji, Hiroki Matsuyama, Satoshi Haga, Hiroshi Ishizaki, Kazuhisa Nonaka
Article
Agriculture, Dairy & Animal Science
Makoto Miyaji, Hidehiko Inoue, Tetsuo Kawaide, Masanori Tohno, Yuko Kamiya, Kazuhisa Nonaka
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2017)