Article
Food Science & Technology
Zhiqiang Liang, Ming Yi, Jinwei Sun, Tong Zhang, Rong Wen, Chun Li, Ekaterina Ivanovna Reshetnik, Svetlana Leonidovna Gribanova, Libo Liu, Guofang Zhang
Summary: The study showed that lactic acid bacteria fermentation can utilize mung bean flour, changing its properties and antioxidant capacities, enriching the variety of volatile flavor compounds, and improving the economic benefits of mung bean flour as raw materials in the food processing industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Moon Joo Kim, Taehwan Lim, Jaecheol Kim, Geun Eog Ji, Haeseong Lee, Kiuk Lee, Ryun Hee Kim, Keum Taek Hwang
Summary: This study successfully developed fermented spinach juice with enhanced GABA level and ACE inhibitory activity, and reduced oxalic acid level. Cofermentation of spinach juice with GABA100 Levilactobacillus brevis and oxalic acid-degrading bacteria resulted in no significant change in GABA levels, decreased oxalic acid content, and the highest increase in ACE inhibitory activity was observed in the juice cofermented with GABA100 L. brevis and L. sakei RH1114. Peptides produced during the cofermentation showed a positive correlation with the ACE inhibitory activity of the juice. These results suggest that the cofermented spinach juice may have potential applications for the management of hypertension.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Shahram Loghman, Ali Moayedi, Mandana Mahmoudi, Morteza Khomeiri, Laura G. Gomez-Mascaraque, Farhad Garavand
Summary: In this study, different strains of lactic acid bacteria were used to manufacture functional fermented milks. The fermented milks showed increased proteolytic, ACE inhibitory, and antioxidant activities, which were dependent on peptide concentration. Co-cultures of the bacteria resulted in the highest ACE inhibitory and antioxidant activities.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Yushi Fujimura, Mariko Shimura, Hiroshi Nagai, Naoko Hamada-Sato
Summary: This study demonstrated that abalone viscera fermented by lactic acid bacteria have the ability to inhibit angiotensin-converting enzyme (ACE) and suppress blood pressure increases, with homarine identified as the active compound. Therefore, fermented abalone viscera have the potential to be used as functional food materials to manage blood pressure.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Biochemistry & Molecular Biology
Marek Kieliszek, Katarzyna Pobiega, Kamil Piwowarek, Anna M. Kot
Summary: In recent decades, there has been rapid development in the biotechnological use of lactic acid bacteria (LAB) in the food industry. Their proteolytic enzymes play a crucial role in providing cells with nitrogen compounds for growth, and advancements in enzymology allow for the creation of new enzymes with various applications.
Article
Biotechnology & Applied Microbiology
Jose Martin Ruvalcaba-Gomez, Hector Ruiz-Espinosa, Maria Dolores Mendez-Robles, Ramon Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuami Villagran, Raul Jacobo Delgado-Macuil
Summary: This study compared the technological and quality features of Adobera cheeses made with pasteurized milk and traditional raw milk. The results showed significant differences in texture, color, and ripening markers between the two types of cheeses.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Rebecca Ghisolfi, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, Lorenzo Morelli
Summary: This study used high-throughput sequencing to assess the impact of box, ground, and jute fermentation methods on bacterial and fungal communities. The results showed noticeable differences between the three methods, with box fermentation having higher bacterial species diversity and ground processing resulting in a wider fungal community. The box method was found to be preferable due to its limited microbial diversity and the presence of microorganisms that ensure good fermentation. The study provided a comprehensive exploration of the microbiota of differently treated cocoa beans and improved understanding of the technological processes for obtaining a standardized end-product.
Article
Food Science & Technology
Esmeray Kuley, Metanet Muhammet Kuscu, Mustafa Durmus, Yilmaz Ucar
Summary: The antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combination with aqueous or ethanolic propolis extract at 1% concentration against fish spoilage bacteria were investigated. The study revealed that the co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could potentially be used as antimicrobial agents to inhibit microbial growth in foods. The effects on fish spoilage bacteria varied depending on the bacterial species, with the highest antimicrobial activity observed against P. damselae and the lowest effects on P. mirabilis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Amal Bakr Shori, Yoong Chia Hong, Ahmad Salihin Baba
Summary: It was found that Codonopsis pilosula (CP) and/or fish collagen (FC) had a positive impact on the proteolysis of milk proteins, the concentration of free amino acids, and the ACE-inhibitory activity in cheese samples. These ingredients also improved the texture and flavor of the cheese.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Amal Bakr Shori, Yeoh Phaik Tin, Ahmad Salihin Baba
Summary: This study investigated the effects of Codonopsis pilosula and/or fish collagen on yogurt. The results showed that Codonopsis pilosula yogurt exhibited increased acidity, while the addition of fish collagen increased the content of free amino acids. The combination of Codonopsis pilosula and fish collagen enhanced protein degradation and showed higher ACE inhibitory activity compared to the control group. Sensory evaluation also indicated that the addition of fish collagen had positive effects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Rosmery Cruz-O'Byrne, Nelson Piraneque-Gambasica, Sonia Aguirre-Forero
Summary: The research revealed the microbial diversity and distribution during the wet fermentation process in SNSM, Colombia, and found that the co-occurrence relationships among microbial communities have a positive impact on the sensory attributes of coffee. The study results showed that the quality of the beverages produced was influenced by the richness of fungi and the abundance of certain bacteria.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Chemistry, Applied
Anna Reale, Luigia Di Stasio, Tiziana Di Renzo, Salvatore De Caro, Pasquale Ferranti, Gianluca Picariello, Francesco Addeo, Gianfranco Mamone
Summary: This study aimed to evaluate the proteolysis dynamics during dough fermentation with different lactic acid bacteria species by identifying peptides generated during fermentation. The results showed that the peptides were mainly released from water-soluble wheat proteins, including beta-amylase, triticin, and serpins. The findings suggest that bacterial-mediated consumption of sugars and starch degradation could contribute to the improved digestibility and nutritional benefits of sourdough baked products.
Article
Food Science & Technology
Amal Bakr Shori, Yeoh Shin Yong, Ahmad Salihin Baba
Summary: The study found that the addition of Illicium verum and Curcuma longa significantly increased the peptide content in cheese, while fish collagen showed more noticeable effects on peptide content. Psidium guajava and Curcuma longa cheeses exhibited high ACE-I inhibitory activity after 28 days.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Rehab Bahy, Mohamed Emara, Nehal Elalem, Abeer A. H. Boseila, Riham M. Shawky
Summary: Bacteriocins produced by two strains of Enterococcus faecium isolated from Egyptian dairy products were studied for their antimicrobial properties, including their effectiveness against Listeria monocytogenes and Staphylococcus aureus, as well as their cytotoxic and antiviral activities against SARS-CoV-2. The production conditions of the bacteriocin-like substances were optimized, and their physical and chemical properties were analyzed. The study found that the bacteriocin-like compound showed a broad antimicrobial spectrum and exhibited anti-SARS-CoV-2 activity.
PROCESS BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Jong-Hui Kim, Eun-Seon Lee, Kyoung-Ja Song, Bu-Min Kim, Jun-Sang Ham, Mi-Hwa Oh
Summary: In this study, lactic acid bacteria biofilms with broad-spectrum antibacterial activity were developed. These biofilms exhibited enhanced resistance against desiccation and sustained antimicrobial activity on stainless steel surfaces. They have the potential to improve microbiological food safety in desiccated food-related environments.
Article
Agriculture, Multidisciplinary
Wu-Yang Huang, Han Wu, Da-Jing Li, Jiang-Feng Song, Ya-Dong Xiao, Chun-Quan Liu, Jian-Zhong Zhou, Zhong-Quan Sui
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Biochemistry & Molecular Biology
Han Wu, Xin Rui, Wei Li, Yu Xiao, Jianzhong Zhou, Mingsheng Dong
Article
Food Science & Technology
Han Wu, Zhi Chai, Ruth Paulina Hutabarat, Qilong Zeng, Liying Niu, Dajing Li, Hong Yu, Wuyang Huang
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Chemistry, Applied
Han Wu, Jia-Jia Dong, Yi-Qiang Dai, Xiao-Li Liu, Jian-Zhong Zhou, Xiu-Dong Xia
Summary: The study found that the coagulation of soymilk induced by FYW mainly occurs at pH 5.80-5.90, with differences in the aggregation sequence of different subunits. Additionally, isoflavones in aglycone form are more likely to coprecipitate with proteins.
Article
Food Science & Technology
Han Wu, Hao-Nan Liu, Ai-Min Ma, Jian-Zhong Zhou, Xiu-Dong Xia
Summary: Co-inoculation of Lactobacillus and Rhizopus oryzae showed synergetic effects on whole-oat solid state fermentation, enhancing viable bacterial cell count, macromolecule hydrolysis, water transformation, and antioxidant activity of fermented oats. Among the Lactobacillus strains tested, B1-6 displayed the best enhancement of overall quality during co-inoculated SSF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
