Results 31 to 40 of about 111,632 (361)

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

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]

, 2019
Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria, Saavedra, Maria Lucila, Saez, Gabriel Dario, Zarate, Gabriela del Valle   +3 more
core   +1 more source

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]

, 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core   +2 more sources

Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]

, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana, Vanhaecke, Lynn, Watson, Hellen   +4 more
core   +2 more sources

Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11

Microbial Cell Factories, 2020
Background Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life.
Jiawei Liu, Yun Du, Hongmin Ma, Xiaolin Pei, Mu Li   +4 more
doaj   +1 more source

Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria [PDF]

, 2019
Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures.
Caggia, Cinzia, De Angelis, Maria, Pino, Alessandra, Randazzo, Cinzia Lucia, Russo, Nunziatina, Sferrazzo, Giuseppe, Van Hoorde, Koenraad   +6 more
core   +2 more sources

Modulating Linker Composition of Haptens Resulted in Improved Immunoassay for Histamine. [PDF]

, 2019
Histamine (HA) is an important food contaminant generated during food fermentation or spoilage. However, an immunoassay for direct (derivatization free) determination of HA has rarely been reported due to its small size to induce the desired antibodies ...
Dong, Jie-Xian, Hammock, Bruce, Jia, Bao-Zhu, Lei, Hong-Tao, Luo, Lin, Shen, Yu-Dong, Wang, Hong, Wei, Xiao-Qun, Xu, Zhen-Lin, Yang, Jin-Yi   +9 more
core   +1 more source

Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Journal of Ethnic Foods, 2022
The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq
Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim, Hussein L. Algboory   +4 more
doaj   +1 more source

Draft Genome Sequences of Three Virulent Streptococcus thermophilus Bacteriophages Isolated from the Dairy Environment in the Veneto Region of Italy [PDF]

, 2018
Streptococcus thermophilus , a very important dairy species, is constantly threatened by phage infection. We report the genome sequences of three S.
Campanaro, Stefano, Corich, Viviana, da Silva Duarte, Vin\uedcius, Giacomini, Alessio, Giaretta, Sabrina, Pereira Vidigal, Pedro M., Tarrah, Armin, Treu, Laura   +7 more
core   +2 more sources

Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus

Frontiers in Microbiology, 2019
Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products.
Haoran Yang, Yongjian Yu, Caixia Fu, Fusheng Chen   +3 more
doaj   +1 more source