Results 31 to 40 of about 2,866,967 (210)

Consumer preferences for new fermented food products that mix animal and plant protein sources

Food Quality and Preference, 2021
Consumers are being encouraged to increase the proportion of plant protein in their diets to enhance the sustainability of food systems. One approach is to develop plant-protein-rich foods that are acceptable to consumers.
A. Saint-Eve, F. Irlinger, C. Pénicaud, I. Souchon, S. Marette   +4 more
semanticscholar   +1 more source

Fermented Foods as Probiotics

Journal of Advanced Pharmaceutical Technology & Research, 2021
Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in
Yulistia Budianti Soemarie, Tiana Milanda, Melisa Intan Barliana   +2 more
openaire   +3 more sources

Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants

mSystems, 2020
Fermented foods are regaining popularity worldwide due in part to a greater appreciation of the health benefits of these foods and the associated microorganisms.
J. Leech, R. Cabrera-Rubio, Aaron M. Walsh, Guerrino Macori, C. Walsh, W. Barton, Laura A Finnegan, F. Crispie, O. O’Sullivan, M. Claesson, P. Cotter   +10 more
semanticscholar   +1 more source

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Foods, 2020
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas ...
Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim   +3 more
doaj   +1 more source

The ABCT31 Transporter Regulates the Export System of Phenylacetic Acid as a Side-Chain Precursor of Penicillin G in Monascus ruber M7

Frontiers in Microbiology, 2022
The biosynthesis of penicillin G (PG) is compartmentalized, and the transportation of the end and intermediate products, and substrates (precursors) such as L-cysteine (L-Cys), L-valine (L-Val) and phenylacetic acid (PAA) requires traversing membrane ...
Rabia Ramzan, Rabia Ramzan, Rabia Ramzan, Muhammad Safiullah Virk, Muhammad Safiullah Virk, Fusheng Chen, Fusheng Chen   +6 more
doaj   +1 more source

Biogenic amines in fermented foods [PDF]

European Journal of Clinical Nutrition, 2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids.
Spano, G., Russo, P., Lonvaud-Funel, Aline, Lucas, Patrick, Alexandre, H., Grandvalet, Cosette, Coton, E., Coton, M., Barnavon, L., Bach, B., Rattray, F., Bunte, A., Magni, C., Ladero, V., Alvarez, M., Fernandez, M., Lopez, P., de Palencia, P.F., Corbi, A., Trip, H., Lolkema, J.S.   +20 more
openaire   +5 more sources

Changes of methanol content during pectinase clarification of honey melon juice

Shipin yu jixie, 2023
Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process.
HOU Yan-xi, WANG Ming-rui, LI Xin, JIAO Chan   +3 more
doaj   +1 more source

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Foods, 2020
The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing.
Hyun Hee Hong, Mina K. Kim
doaj   +1 more source

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish

Frontiers in Microbiology, 2021
Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially ...
Xi Yuan, Xi Yuan, Fusheng Chen, Fusheng Chen   +3 more
doaj   +1 more source

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

Foods, 2020
The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms.
In-Seo Hwang, Seo-Yeong Chon, Woo-Suk Bang, Mina K. Kim   +3 more
doaj   +1 more source