Results 241 to 250 of about 2,912,635 (352)

Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties. [PDF]

NPJ Sci Food
Zhang E, Claesson MJ, Cotter PD.
europepmc   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Characterization of Biofilm-Forming Lactic Acid Bacteria from Traditional Fermented Foods and Their Probiotic Potential. [PDF]

Foods
Yao P, Kang M, Effarizah ME.
europepmc   +1 more source

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Bioactive compounds in fermented foods: a systematic narrative review. [PDF]

Front Nutr
Künili İE, Akdeniz V, Akpınar A, Budak ŞÖ, Curiel JA, Guzel M, Karagözlü C, Berkel Kasikci M, Caruana GPM, Starowicz M, Humblot C, Keyvan E, Chassard C, Pracer S, Vergères G, Kesenkaş H.   +15 more
europepmc   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Preserving fermented-foods microbial diversity through systematic culturomics for the discovery of multi-strain probiotic candidates. [PDF]

Curr Res Food Sci
Fentie EG, Lim K, Andargie YE, Park S, Shin JH.   +4 more
europepmc   +1 more source

Desulfovibrio‐Hydrogen Sulfide Mediates Capsaicin‐Induced Oxidative Stress and Gut Inflammation via TXNIP/NLRP3 Pathway

Food Bioengineering, EarlyView.
ABSTRACT The intake of capsaicin can disrupt the gut microecology and impact health, yet its underlying mechanism is not fully elucidated. This study, by establishing capsaicin‐induced human microbiota‐associated (HMA) mouse models revealed the molecular mechanism by which capsaicin perturbs the gut microbiota and metabolites, leading to intestinal ...
Liangliang Zhu, Xiangru Feng, Xiaoxuan Lu, Geng Han, Jiaqi Zou, Zhaoyang Dong, Ting Luo, Jiayang Jin, Mengyao Zhao, Xiaoguo Ji, Liming Zhao   +10 more
wiley   +1 more source

Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review. [PDF]

Front Nutr
Keyvan E, Adesemoye E, Champomier-Vergès MC, Chanséaume-Bussiere E, Mardon J, Nikolovska Nedelkoska D, Palamutoglu R, Russo P, Sarand I, Songre-Ouattara L, Trajkovska B, Karakaya S, Syrpas M, Chassard C, Pracer S, Vergères G, Heine D, Humblot C.   +17 more
europepmc   +1 more source

A Novel Neutral Polysaccharide From Bamboo Shoot Processing Liquid: Structural Characterization and In Vitro TLR4/NF‐κB Mediated Anti‐Inflammatory Activity

Food Bioengineering, EarlyView.
ABSTRACT Value‐added utilization of resources can be developed from by‐products of agricultural processing. In this study, a neutral polysaccharide (BSLP‐1, 19,799 Da) was obtained from bamboo shoot processing liquid. Structurally, BSLP‐1 has a backbone of →4)‐α‐D‐Glcp‐(1→ and →4,6)‐α‐D‐Glcp‐(1→, with side chains of →5)‐α‐L‐Araf‐(1→ and α‐D‐Glcp‐(1→6 ...
Shouzhen Li, Jinglu Jiang, Ken Cheng, Ahsan Hafiz Muhammad, Tingting Bu, Huimin Yang, Xuelan Cao, Wen Xiang, Peilong Sun, Ming Cai   +9 more
wiley   +1 more source