Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization. [PDF]
Compr Rev Food Sci Food SafABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Habiba MU +5 more
europepmc +2 more sources
Complex Interplay of Metabolic Substrates, Points of Entry into the Mitochondrial Electron Chain, and ROS Generation: A critical analysis of "Active control of mitochondrial network morphology by metabolism-driven redox state" by Singh et al. and studies replacing ETC components with yeast counterparts. [PDF]
BioessaysRecently, Singh et al. studied the influence of reactive oxygen species (ROS) formation by the ETC on mitochondrial morphology in baker's yeast. Their findings highlight evolutionary constraints, important trade‐offs using different metabolic substrates, and connections with points of entry into the ETC, ROS production, the FADH2/NADH ratio concept ...
Speijer D.
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Excitation of filamentous growth in Dekkera spp. by quorum sensing aromatic alcohols 2-phenylethanol and tryptophol. [PDF]
FEMS Microbiol LettFungi from the genus Dekkera, also known as Brettanomyces, are significant contaminants in commercial beer and wine production, and when present unintentionally, these non-domesticated yeasts result in the development of undesirable sensorial ...
Britton SJ +4 more
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Nondairy food applications of whey and milk permeates: Direct and indirect uses
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 4, Page 2652-2677, July 2023., 2023 Abstract Permeates are generated in the dairy industry as byproducts from the production of high‐protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential ...
Laura T. O'Donoghue, Eoin G. Murphy
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Influence of microwave treatments on viability and vitality of wine‐origin microorganisms
International Journal of Food Science &Technology, Volume 58, Issue 7, Page 3800-3809, July 2023., 2023 Summary Microwave has been used in food industries to enhance or replace conventional techniques. In Enology, its potential use is not clear since references indicate that can be intended for both inactivation of microorganisms and maceration treatments. In this context, it is important to know the effect of microwaves on microorganisms.
Raquel Muñoz +3 more
wiley +1 more source
Recent advances in whey processing and valorisation: Technological and environmental perspectives
International Journal of Dairy Technology, Volume 76, Issue 2, Page 291-312, May 2023., 2023 Whey production, environmental impact and valorisation methods. Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products.
Dominic Buchanan +3 more
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An alternative source of probiotics: Water kefir
Food Frontiers, Volume 4, Issue 1, Page 21-31, March 2023., 2023 Abstract The aim of this review was to compile the origin and distribution of water kefir, its production, microbial diversity, fermentation dynamics, health effects, and its place in national/international food legislation. Water kefir is a traditional, slightly carbonated fermented beverage with a lactic acid content of up to 2%.
Gizem Cufaoglu, Ayse Nur Erdinc
wiley +1 more source
Foods, 2020 In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different ...
Nan Hu +6 more
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Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates. [PDF]
PLoS Genetics, 2014 The yeast Dekkera bruxellensis is a major contaminant of industrial fermentations, such as those used for the production of biofuel and wine, where it outlasts and, under some conditions, outcompetes the major industrial yeast Saccharomyces cerevisiae ...
Anthony R Borneman +3 more
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Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining
Journal of Food Processing and Preservation, Volume 2023, Issue 1, 2023., 2023 Increased milk production has boosted the market of milk‐driven products, and as a result, the by‐product production has also increased, which is a challenge to dispose of. Whey, a cheese by‐product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context,
Chhaya Goyal +8 more
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