Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation with Leuconostoc mesenteroides [PDF]
, 2014 Changes in microbial population, pH, sugar, organic acid, anthocyanins, total soluble phenolics, and anti-glucosidase contents were measured during fermentation of mulberry juice at 30 °C by probiotic Leuconostoc mesenteroides showing rapid growth after ...
Cheng, Y. +7 more
core +1 more source
Fermentation, 2022 This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other
Lina Zong +9 more
doaj +1 more source
<i>Lactobacillus delbrueckii</i>: A Functional Powerhouse in Dairy Fermentation and Emerging Probiotic Applications. [PDF]
Food Sci NutrLactobacillus delbrueckii is a key lactic acid bacterium widely used in dairy fermentation, particularly in yogurt and cheese production. This graphical abstract highlights its technological roles in lactose metabolism, acidification, proteolysis, and exopolysaccharide (EPS) production, which contribute to improved texture, flavor, and nutritional ...
Nami Y +4 more
europepmc +2 more sources
Production of gamma-aminobutyric acid by NCL912 using fed-batch fermentation [PDF]
, 2010 Background Gamma-aminobutyric acid is a major inhibitory neurotransmitter in mammalian brains, and has several well-known physiological functions. Lactic acid bacteria possess special physiological activities and are generally regarded as safe. Therefore,
Huang Guidong +3 more
core +2 more sources
Frontiers in Nutrition, 2021 The antioxidant effect of soymilk fermented by Lactobacillus plantarum HFY01 (screened from yak yogurt) was investigated on mice with premature aging induced by D-galactose. In vitro antioxidant results showed that L.
Chong Li +15 more
doaj +1 more source
Kefir: a New Role as Nutraceuticals [PDF]
, 2016 Nutraceutical is the fusion of “nutrition” and pharmaceutical”. This products, in broad, are food or part of food that provides medical or health benefits including the prevention and or treatment of a disease.
setyani, W. (Wahyuning) +1 more
core +2 more sources
Quantitative determination of active Bowman-Birk isoinhibitors, IBB1 and IBBD2, in commercial soymilks [PDF]
, 2015 Naturally-occurring serine protease inhibitors of the Bowman-Birk family exert their potential chemopreventive and/or therapeutic properties via protease inhibition.
Arques, María del Carmen +5 more
core +1 more source
Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk [PDF]
Shipin KexueIn this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed.
DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua
doaj +1 more source
Acceptability of yogurt and yogurt-like products: influenceof product information and consumer characteristics and preferences [PDF]
, 2010 19 pages, 8 tables, 3 figures.-- Printed version published in July 2010.-- The definitive version is available at www3.interscience.wiley.comThis work aims to investigate whether the information about product type and the nutritional label affects ...
Hummelsheim, Horst +9 more
core +1 more source
Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation
Food Microbiology, 2009 Lactobacillus rhamnosus CRL981 showed the highest levels of beta-glucosidase and was selected to characterize this enzyme system, among 63 strains of different Lactobacillus species. The maximum activity was obtained at pH 6.4 and 42 degrees C. The enzyme showed weak resistance to thermal inactivation maintaining only 20% of the initial activity when ...
Marazza, José Antonio +2 more
openaire +3 more sources