Results 11 to 20 of about 43,523 (263)

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
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Effects of mrpigG on Development and Secondary Metabolism of Monascus ruber M7

Journal of Fungi, 2020
Monascus pigments (MPs) have been used as food colorants for several centuries in Asian countries and are now used throughout the world via Asian catering. The MP biosynthetic pathway has been well-illustrated, but the functions of a few genes, including
Li Li, Fusheng Chen
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
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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
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Oxidative Fermentation of Acetic Acid Bacteria and Its Products

Frontiers in Microbiology, 2022
Acetic acid bacteria (AAB) are a group of Gram-negative, strictly aerobic bacteria, including 19 reported genera until 2021, which are widely found on the surface of flowers and fruits, or in traditionally fermented products.
Yating He, Yating He, Zhenzhen Xie, Zhenzhen Xie, Huan Zhang, Huan Zhang, Wolfgang Liebl, Hirohide Toyama, Fusheng Chen, Fusheng Chen   +9 more
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New Insights into Food Fermentation [PDF]

Foods, 2022
Food fermentation has been used for thousands of years for food preservation [...]
Juliano De Dea Lindner, Valentina Bernini   +1 more
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Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines

Beverages, 2023
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged.
Miguel Ángel Hernández-Carapia, José Ramón Verde-Calvo, Héctor Bernardo Escalona-Buendía, Araceli Peña-Álvarez   +3 more
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Bioactive Components in Fermented Foods and Food By-Products [PDF]

Foods, 2020
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]
Vito Verardo, Ana Gómez-Caravaca, Giulia Tabanelli   +2 more
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Genetic Modification of mfsT Gene Stimulating the Putative Penicillin Production in Monascus ruber M7 and Exhibiting the Sensitivity towards Precursor Amino Acids of Penicillin Pathway

Microorganisms, 2019
: The biosynthesis of penicillin G (PG) is compartmentalized, which forces penicillin and its intermediates to cross the membrane barriers. Although many aspects around the penicillin intermediates traffic system remain unclosed, the transmembrane ...
Rabia Ramzan, Muhammad Safiullah Virk, Zafarullah Muhammad, Amani Mohedein Mohammed Ahmed, Xi Yuan, Fusheng Chen   +5 more
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The Magnetic Receptor of Monascus ruber M7: Gene Clone and Its Heterologous Expression in Escherichia coli

Frontiers in Microbiology, 2020
It is well known that many organisms can perceive the magnetic field (MF), including the geomagnetic field, but how to feel MF is unclear. Recently, a study has claimed that a biological compass, namely a complex of the magnetic receptor (MagR) and blue ...
Hongyi Zhou, Hongyi Zhou, Shuyan Yang, Shuyan Yang, Fusheng Chen, Fusheng Chen   +5 more
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