Article
Nutrition & Dietetics
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: The synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae had an effect on the structural properties and aggregation behavior of gluten. The addition of different levels of wheat bran dietary fiber significantly influenced the aggregation behavior and secondary structure of gluten. Additionally, the thermal properties and water holding capacity of the dietary fiber played a major role in the changes observed in the overall gluten system.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: This investigation used sourdough fermentation technique to ferment dough with different levels of WBDF addition, and evaluated the quality of the finished steamed breads. The results showed that adding WBDF promoted the hydrolytic behavior of proteins, resulting in increased specific volume and antioxidant capacity of the steamed breads.
Article
Food Science & Technology
Liping Hu, Yue Li, Xiang Huang, Chaodong Du, Dejian Huang, Xiumei Tao
Summary: This study investigated the effect of co-fermentation with lactic acid bacteria and yeast on the wheat protein digestibility of crackers and explored the mechanism of protein changes during fermentation. Co-fermentation significantly improved the protein digestibility of crackers and increased the content of free amino acids. It also had a significant effect on the sourdough during fermentation. These findings provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers.
Article
Chemistry, Applied
Mao Ye, Zihao Xu, Hongkai Tan, Fan Yang, Juanli Yuan, Yong Wu, Zhihua Wu, Anshu Yang, Hongbing Chen, Xin Li
Summary: This study investigated the residual allergenicity of cow's milk treated with enzymatic hydrolysis and Lactobacillus fermentation. Comprehensive evaluations were conducted using SDS-PAGE, RP-HPLC, ELISA, and Caco-2 models. The changes in residual allergenic peptides were explored through DC-T co-cultures. The results showed that alkaline protease combined with Lb. helveticus treatment reduced residual epitopes to four and significantly increased the transport absorption capacity of the treated products. Additionally, seven residual allergenic peptides were identified, including alpha s1-casein (AA84-90), which could potentially be used for further immune tolerance studies. Lb. helveticus combined with alkaline protease treatment may be a promising strategy for preventing cow's milk allergy.
Article
Chemistry, Applied
Guoyan Liu, Meng Chu, Piao Xu, Shiying Nie, Xin Xu, Jiaoyan Ren
Summary: The study found that Ilisha elongata protein is beneficial for the proliferation and adhesion of probiotics in the intestines, and can be used as an active protein beneficial to intestinal health.
Article
Chemistry, Applied
Yiming Zhou, Boya Ouyang, Mengjie Duan, Xindong Lv, Xiaoli Zhou
Summary: This study examined the biological characteristics of wheat, tartary buckwheat, and wheat-tartary buckwheat sourdough systems fermented by Lactobacillus plantarum ST-III at different times, and investigated the quality and nutrition of sourdough frozen dough bread products with different fermentation substrates. It was found that the tartary buckwheat sourdough system can delay the degradation of bread quality and nutrition.
Article
Food Science & Technology
Fan-Bing Meng, Li Zhou, Jia-Jia Li, Yun-Cheng Li, Meng Wang, Long-Hua Zou, Da-Yu Liu, Wei-Jun Chen
Summary: Protein hydrolysis coupled with Lactobacillus plantarum fermentation is an effective strategy to develop functional quinoa beverages, increasing their antioxidant activity and functional ingredients. Non-targeted metabolomics analysis revealed the changes in metabolite profile of the beverages by different processing methods.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Besma Derabli, Aicha Nancib, Nabil Nancib, Jaime Anibal, Sara Raposo, Brigida Rodrigues, Joseph Boudrant
Summary: Lactic acid production from Opuntia ficus indica waste was successful using Lactobacillus plantarum without detoxification. The highest lactic acid yields were achieved from enzymatic hydrolysates of pretreated OFIC350 and OFIFP extract, showing the feasibility of using these waste materials for lactic acid production.
Article
Microbiology
Arum Darmastuti, Pratama N. Hasan, Rachma Wikandari, Tyas Utami, Endang S. Rahayu, Dian Anggraini Suroto
Summary: The adhesion properties of Lactobacillus plantarum Dad-13 and Mut-7 to the intestinal mucosa of Sprague Dawley rats were studied, showing their ability to adhere to the surface of the rat intestine. Genomic analysis revealed genes related to adhesion properties in both strains, suggesting their potential role in increasing probiotics' adherence to the intestinal mucosa.
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Ji Wang, Jinna Hou, Xin Zhang, Jingrong Hu, Zhihui Yu, Yingchun Zhu
Summary: This research investigated the effects of Staphylococcus xylosus and Lactobacillus plantarum on fermented sausage. The results showed that the inoculation of these bacteria can improve lipid hydrolysis and oxidation, restrict the growth of unwanted bacteria, increase the formation of differential flavor compounds, and enhance the flavor of the sausages.
Article
Biotechnology & Applied Microbiology
Samaila Usman, Fuhou Li, Dong An, Na Shou, Jianqiang Deng, Yixin Zhang, Xusheng Guo, Yuying Shen
Summary: Incorporating soybean into sorghum silage with Lactobacillus plantarum A1 inoculation improved fermentation quality, lignocellulose degradation, and enzymatic saccharification. This method ensures a year-round supply of feedstock for cellulosic biofuel production.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Yuhan Xu, Qiaoling Xie, Wei Zhang, Meizhen Zhu, Xiaoxuan Chen, Dongbei Guo, Lili Pan, Junru Li, Hui Lan, Hongwei Li
Summary: The effects of probiotics Lp662 and Lp299v on severe inflammatory bowel disease induced by dextran sodium sulfate were evaluated. The results showed that these probiotics can reduce weight loss caused by colitis, decrease tissue injury, and lower inflammatory factor levels. Additionally, probiotics can also increase bone density. Therefore, probiotics have the potential to be a treatment option for inflammatory bowel disease.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Angel Urbina, Fernando Calderon, Santiago Benito
Summary: The study proposes a novel alternative for winemaking by using a combination of different microorganisms to improve wine quality and reduce risks associated with the traditional fermentation process.
Article
Biochemical Research Methods
Peio Elichiry-Ortiz, Pauline Maes, Stephanie Weidmann, Dominique Champion, Christian Coelho
Summary: Sugar-enriched media are used to produce extracellular substances by Lactobacillus plantarum, with distinct physicochemical patterns observed at different growing stages. A higher production of proteinaceous materials compared to polysaccharides is highlighted in the study.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2021)
