Results 71 to 80 of about 49,294 (297)

Fermented Plant Protein Products

, 2022
Plant proteins-based foods contribute a larger part of human diet and off-course the daily nutrients supply. Complete reliance on plants proteins sources like wheat are expected to anticipate detrimental effects in populations where such cereals are the ...
Akhtar, Saeed,, Ismail, Tariq,, Layla, Anam,, Lund University.   +3 more
core   +1 more source

Microbiome Assembly in Fermented Foods

Annual Review of Microbiology, 2023
For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods and beverages. Recent sequencing surveys of ferments have mapped patterns of microbial diversity across space, time, and production practices.
Nicolas L, Louw, Kasturi, Lele, Ruby, Ye, Collin B, Edwards, Benjamin E, Wolfe   +4 more
openaire   +2 more sources

Sudden anaerobization in Amphibacillus xylanus increases intracellular labile ferrous iron and inhibits cell growth

FEBS Open Bio, EarlyView.
Abruptly changing from aerobic to anaerobic conditions (sudden anaerobization) induced growth inhibition and a significant increase in intracellular labile ferrous iron in the aerotolerant anaerobe Amphibacillus xylanus. We found that free flavins mediate efficient electron transfer from NADH to ferric iron under anaerobic conditions, suggesting that ...
Shinya Kimata, Yoichi Sakai, Keisuke Tanaka, Etsuro Yoshimura, Ken Kitano, Morio Ishikawa, Tadahiro Nakamoto, Tsutomu Takayama, Hirofumi Inoue, Kaho Nomura, Tomonori Suzuki, Masataka Uchino, Akira Abe, Youichi Niimura   +13 more
wiley   +1 more source

Semantics of Dairy Fermented Foods: A Microbiologist’s Perspective [PDF]

, 2022
Food ontologies are acquiring a central role in human nutrition, providing a standardized terminology for a proper description of intervention and observational trials.
Paola Zinno, Francesco Vitali, Duccio Cavalieri, Zinno, Paola, Schifano, Emily, Barbara Koroušić Seljak, Costa, Ana, Panče Panov, Panov, Panče, Cavalieri, Duccio, Devirgiliis, Chiara, De Filippo, Carlotta, Ana Costa, Agnese Gori, Vitali, Francesco, Emily Schifano, Carlotta De Filippo, Chiara Devirgiliis, Gori, Agnese, Koroušić Seljak, Barbara   +19 more
core   +1 more source

The Role of Enoyl Reductase in the Monacolin K Biosynthesis Pathway in Monascus spp.

Journal of Fungi
Monacolin K (MK), a secondary metabolite produced by Monascus spp. with the ability to inhibit cholesterol production, is structurally identical to lovastatin produced by Aspergillus terreus.
Tingting Yao, Xiaodi Wang, Fusheng Chen
doaj   +1 more source

Knowledge of fermentation and health benefits among general population in North-eastern Slovenia

BMC Public Health, 2022
Background Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved ...
Maja Šikić-Pogačar, Dušanka Mičetić Turk, Sabina Fijan   +2 more
doaj   +1 more source

African fermented foods and probiotics

International Journal of Food Microbiology, 2014
Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease.
Charles M A P, Franz, Melanie, Huch, Julius Maina, Mathara, Hikmate, Abriouel, Nabil, Benomar, Gregor, Reid, Antonio, Galvez, Wilhelm H, Holzapfel   +7 more
openaire   +4 more sources

Food Fermentations - State of the Art

, 2023
In 2020, the World Economic Forum highlighted that fermentation presents an opportunity to fundamentally change the way the world eats and improve global human and environmental health and the economy. However, much research is still needed to understand the impact of fermentation technology on human and environmental health and to design fermentation ...
De Bondt, Yamina, Chaillou, Stéphane, Chassard, Christophe, Cotter, Paul, Soares, Susana, Perez-Gregorio, Maria Rosa, Courtin, Christophe   +6 more
openaire   +1 more source

Bacterial‐Electrochemical Platform Utilizing a MXene‐Peptide Hydrogel

Advanced Functional Materials, EarlyView.
A peptide‐based fibrillar hydrogel incorporating MXene facilitates efficient electron delivery to intracellular recombinant [FeFe]‐hydrogenase enzyme in E. coli, enabling sustained bioelectrochemical H2 production without engineered exoelectrogenicity pathways.
Oren Ben‐Zvi, Itzhak Grinberg, Or Messer, Dana Cohen‐Gerassi, Maxim Sokol, Iftach Yacoby, Lihi Adler‐Abramovich   +6 more
wiley   +1 more source

Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

Food Chemistry: X
In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (Hylocereus polyrhizus) juice during Lacticaseibacillus paracasei fermentation were comprehensively investigated ...
Jiayu Gu, Qian Zhu, Jingjing Du, Jiagang Guo, Yuhan Wu, Song Yang, Jian Jiang   +6 more
doaj   +1 more source