Article
Multidisciplinary Sciences
Yoandy Coca, Marcos Godoy, Juan Pablo Pontigo, Diego Caro, Vinicius Maracaja-Coutinho, Raul Arias-Carrasco, Leonardo Rodriguez-Cordova, Marco Montes de Oca, Cesar Saez-Navarrete, Ian Burbulis
Summary: An unbalanced gut microbiota in fish may promote bacterial infections. However, the interactions between different bacterial groups and their effects on fish health are not well understood. This study found that pathogenic species were present in the digestive tract and gut mucosa of healthy salmon, and the dysbiosis in sick salmon may be associated with cooperative interactions between different taxonomic families of bacteria, leading to clinical symptoms.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Mengqi Pei, Zifu Zhao, Song Chen, E. I. Reshetnik, S. L. Gribanova, Chun Li, Guofang Zhang, Libo Liu, Lin Zhao
Summary: This study investigated the effects of Lactobacillus rhamnosus L08 fermentation on the physicochemical characteristics, amino acid composition, and volatile flavor compounds of pea flour. The results showed that L. rhamnosus L08 fermentation increased the content of most amino acids, reduced the unpleasant flavor compounds, and improved the emulsifying and foam stability of pea flour. These findings suggest that lactic acid bacteria fermentation is a promising approach to eliminate undesirable aroma of pea flour and promote its use as a high-quality protein source.
Article
Fisheries
Ingrid Schafroth Sandbakken, Kathrine Kjos Five, Tora Bardal, Jarred Lee Knapp, Rolf Erik Olsen
Summary: This study investigated the effect of salmon protein hydrolysate (FPH) on prion infection and the impact of partially replacing fish meal with salmon hydrolysate on the growth, digestibility, and gut health of Atlantic salmon. The results showed that salmon hydrolysate was free from prions and the diets containing hydrolysate improved the growth rate and digestion of salmon without affecting gut health.
Article
Food Science & Technology
Ying Chen, Feifei Liu, Jin Chen, Jianle Chen, Shiguo Chen, Dan Wu, Xingqian Ye, Huan Cheng
Summary: Optimizing fermentation conditions with Streptococcus thermophilus and Lactobacillus acidophilus produced a lactic acid fermented bayberry juice with desirable sensory attributes and health benefits.
FOOD QUALITY AND SAFETY
(2022)
Article
Agriculture, Dairy & Animal Science
Alejandro Villasante, Carolina Ramirez, Hector Rodriguez, Patricio Dantagnan, Adrian Hernandez, Elias Figueroa, Jaime Romero
Summary: Atlantic salmon fed a carbohydrate-rich diet showed suboptimal growth performance and metabolic disturbances. The study aimed to investigate the effects of graded levels of digestible carbohydrates on the distal intestine digesta microbiota in Atlantic salmon. The results demonstrated that feeding a high digestible carbohydrate diet led to negative effects on growth parameters and liver health, including increased lipid vacuolization and expression of fatty acid synthase. The composition of distal intestine digesta microbiota also changed with the carbohydrate-rich diet. Furthermore, certain lactic acid bacteria were found to be negatively correlated with hepatic steatosis and other liver health indicators. The potential use of lactic acid bacteria as probiotics to improve liver health in carnivorous fish fed a fatty liver-induced diet deserves further investigation.
Article
Food Science & Technology
Catarina Vila-Real, Ana Pimenta-Martins, Samuel Mbugua, Sawadogo-Lingani Hagretou, Kati Katina, Ndegwa H. Maina, Elisabete Pinto, Ana M. P. Gomes
Summary: This study presents the characterization of a functional fermented African finger millet-based beverage, and demonstrates the improved nutritional and physicochemical profiles achieved through a co-culture fermentation process. The developed beverage, with its innovative and high nutritional quality, has promising potential for international markets and diverse population groups.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Article
Fisheries
Nadanasabesan Nimalan, Solveig Lysfjord Sorensen, Adriana Feckaninova, Jana Koscova, Dagmar Mudronova, Sona Gancarcikova, Ioannis N. Vatsos, Saraswathy Bisa, Viswanath Kiron, Mette Sorensen
Summary: The study showed that feed ingredients significantly influence the mucosal protective barrier of fish organs. Supplementation of probiotics can alleviate inflammatory responses and activate specific innate immune defense molecules. The positive effects of these probiotics on the skin, gills, and intestine are consistent, suggesting their potential as immune regulators.
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
Biochemistry & Molecular Biology
Meijia Huang, Xin Li, Yong Wu, Xuanyi Meng, Ping Tong, Juanli Yuan, Anshu Yang, Zhihua Wu, Hongbing Chen, Chunhong Xiong
Summary: Lactobacillus rhamnosus was found to effectively degrade casein and reduce its potential allergenicity in this study. It hydrolyzed major allergen epitopes while preserving T cell epitopes. This is valuable for the application and development of lactic acid bacteria, and the hydrolysate can be used in hypoallergenic dairy products with specific health benefits and promoting oral tolerance.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Environmental Sciences
Chrysa Anagnostopoulou, Konstantinos N. Kontogiannopoulos, Maria Gaspari, Maria Silvia Morlino, Andreana N. Assimopoulou, Panagiotis G. Kougias
Summary: This study explores the potential use of food waste to produce lactic acid through fermentation. The optimal conditions for lactic acid production were determined, and the potential presence of heterofermentative bacteria was identified.
Article
Agricultural Engineering
Qiao Wang, Luxin Yang, Kai Feng, Huan Li, Zhou Deng, Jianguo Liu
Summary: This study found that adding laboratorial biogas slurry or industrial biogas slurry can significantly promote the production of lactic acid from food waste fermentation, especially carbohydrates. Industrial biogas slurry performed better due to higher pH, more diverse microbial community, and more functional microorganisms. The optimal ratio of additive to feedstock is 0.2, achieving the highest lactic acid yield.
BIORESOURCE TECHNOLOGY
(2021)
Article
Food Science & Technology
Xin Li, Xiaoqi Cheng, Jie Yang, Xin Wang, Xin Lu
Summary: The study compared the physicochemical properties, sensory characteristics, and volatile profiles of traditional fermented fresh chili sauce (FFCS) and fermented dry chili sauce (FDCS) using Lactobacillus plantarum PC8. FDCS exhibited higher concentrations of amino nitrogen, malic and succinic acids, and a redder color. Both FFCS and FDCS were well-accepted in sensory evaluation. The analysis of volatile compounds identified 134 compounds, with 30 key compounds dominating flavor development. Pyrazine, 2-methoxy-3-(2-methylpropyl)-, linalool, and D-limonene significantly contributed to the aroma profile of fermented chili sauce. However, FDCS demonstrated distinctive herbal, nutty, and fermented aromas, while FFCS had a predominant character of spiciness and fresh fruit. Overall, FDCS showed similar sensory characteristics to FFCS, but with unique color, aromas, and physicochemical properties, suggesting its suitability for year-round production. The results contribute to the utilization of chili pepper and provide a theoretical basis for industrial production of fermented chili sauce.
Article
Biology
Laura N. Balarezo-Cisneros, Soukaina Timouma, Alistair Hanak, Andrew Currin, Fernando Valle, Daniela Delneri
Summary: Kazachstania bulderi is a non-conventional yeast species with the ability to efficiently grow on glucose and d-gluconolactone at low pH. With a high-quality phased genome assembly, this reference genome provides valuable information for further research on biotechnologically relevant non-conventional yeasts and the development of genetic tools for manipulating them as production hosts in biotechnological processes.
COMMUNICATIONS BIOLOGY
(2023)
Review
Biotechnology & Applied Microbiology
Subin Raj Cheri Kunnumal Rajendran, Yuan-Yeu Yau, Dinesh Pandey, Anil Kumar
OMICS-A JOURNAL OF INTEGRATIVE BIOLOGY
(2015)
Article
Chemistry, Multidisciplinary
Aishwarya Mohan, M. Chinonye Udechukwu, Subin R. C. K. Rajendran, Chibuike C. Udenigwe
Article
Agriculture, Multidisciplinary
Subin R. C. K. Rajendran, Beth Mason, Chibuike C. Udenigwe
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2016)
Review
Chemistry, Analytical
Rajesh Kumar, Rajeshwar P. Sinha, Manoj Singh, Subin R. C. K. Rajendran, Anil Kumar
JOURNAL OF AOAC INTERNATIONAL
(2016)
Article
Plant Sciences
Dinesh Pandey, Subin Raj Cheri Kunnumal Rajendran, Manu Gaur, P. K. Sajeesh, Anil Kumar
JOURNAL OF PLANT GROWTH REGULATION
(2016)
Review
Chemistry, Multidisciplinary
Subin R. C. K. Rajendran, Chibuike C. Udenigwe, Rickey Y. Yada
FRONTIERS IN CHEMISTRY
(2016)
Article
Food Science & Technology
Chibuike Chinedu Udenigwe, Subin Raj Cheri Kunnumal Rajendran
CURRENT OPINION IN FOOD SCIENCE
(2016)
Review
Biochemistry & Molecular Biology
Subin R. C. K. Rajendran, Chigozie Louis Okolie, Chibuike C. Udenigwe, Beth Mason
JOURNAL OF FOOD BIOCHEMISTRY
(2017)
Review
Biochemistry & Molecular Biology
Chigozie Louis Okolie, Subin R. C. K. Rajendran, Chibuike C. Udenigwe, Alberta N. A. Aryee, Beth Mason
JOURNAL OF FOOD BIOCHEMISTRY
(2017)
Review
Biochemistry & Molecular Biology
Subin R. C. K. Rajendran, Chukwunonso E. C. C. Ejike, Min Gong, William Hannah, Chibuike C. Udenigwe
PROTEIN AND PEPTIDE LETTERS
(2017)
Article
Food Science & Technology
Aishwarya Mohan, Subin R. C. K. Rajendran, Jacinthe Thibodeau, Laurent Bazinet, Chibuike C. Udenigwe
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Review
Food Science & Technology
Subin R. C. K. Rajendran, Beth Mason, Alan A. Doucette
Summary: Membrane-based separation technologies have the potential to reduce production costs and enhance versatile multiproduct processing capabilities, making them valuable for large-scale production of bioactive compounds in the food industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Review
Biochemical Research Methods
Dominic Agyei, Caleb Acquah, Kei Xian Tan, Hieng Kok Hii, Subin R. C. K. Rajendran, Chibuike C. Udenigwe, Michael K. Danquah
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2018)
Review
Chemistry, Multidisciplinary
Aishwarya Mohan, Subin R. C. K. Rajendran, Quan Sophia He, Laurent Bazinet, Chibuike C. Udenigwe