Results 21 to 30 of about 49,294 (297)

Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden [Elektronisk resurs] [PDF]

, 2023
Fermentation has long been utilized to preserve and enhance the flavor and nutritional value of foods. Recently, fermented foods have gained popularity, reaching new consumer groups due to perceived health benefits.
Sveriges lantbruksuniversitet., Dicksved, Johan,   +1 more
core   +2 more sources

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

Production of Monacolin K in Monascus pilosus: Comparison between Industrial Strains and Analysis of Its Gene Clusters

Microorganisms, 2021
Monascus pilosus strains are widely applied to yield a cholesterol synthesis inhibitor monacolin K (MK), also called lovastatin (LOV). However, the mechanism of MK production by M. pilosus strains is still unclear.
Weihua Dai, Yanchun Shao, Fusheng Chen
doaj   +1 more source

Inactivation of mrpigH Gene in Monascus ruber M7 Results in Increased Monascus Pigments and Decreased Citrinin with mrpyrG Selection Marker

Journal of Fungi, 2021
Monascus pigments (MPs) have been used as food colorants for several centuries in Asian countries and are currently used around the world via Asian catering.
Li Li, Na Xu, Fusheng Chen
doaj   +1 more source

Effect of Static Magnetic Field on Monascus ruber M7 Based on Transcriptome Analysis

Journal of Fungi, 2021
The effects of a static magnetic field (SMF) on Monascus ruber M7 (M. ruber M7) cultured on potato dextrose agar (PDA) plates under SMF treatment at different intensities (5, 10, and 30 mT) were investigated in this paper.
Shuyan Yang, Hongyi Zhou, Weihua Dai, Juan Xiong, Fusheng Chen   +4 more
doaj   +1 more source

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar

Molecules, 2021
Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China.
Xi Yuan, Xiaoyuan Chen, Muhammad Safiullah Virk, Yinglun Ma, Fusheng Chen   +4 more
doaj   +1 more source

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes

Frontiers in Microbiology, 2022
Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds ...
Zhenzhen Xie, Zhenzhen Xie, Chanisara Koysomboon, Chanisara Koysomboon, Huan Zhang, Huan Zhang, Zhenming Lu, Xiuyan Zhang, Xiuyan Zhang, Fusheng Chen, Fusheng Chen   +10 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

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
openaire   +4 more sources

Transfigured Morphology and Ameliorated Production of Six Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7

Microorganisms, 2020
Monascus species have been used for the production of many industrially and medically important metabolites, most of which are polyketides produced by the action of polyketide synthases that use acetyl-CoA and malonyl-CoA as precursors, and some of them ...
Muhammad Safiullah Virk, Rabia Ramzan, Muhammad Abdulrehman Virk, Xi Yuan, Fusheng Chen   +4 more
doaj   +1 more source