Results 11 to 20 of about 874,180 (293)

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

Antioxidants, 2021
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate.
Yan-Sheng Zhao, Aya Samy Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, Hai-Bo Zhang, Xiang Xiao   +7 more
doaj   +2 more sources

Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing [PDF]

Foods
This study aimed to screen lactic acid bacteria (LAB) with enhanced antioxidant activity and evaluate their potential as starter cultures for dry-cured fermented sausages by assessing their effects on oxidative stability and physicochemical quality ...
Rong Tang, Hui Wang, Xingying Dai, Biqin Liu, Huihua Tang, Xing Wan, Zheng Zhou, Junfei Chen, Qiao Shi   +8 more
doaj   +2 more sources

Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions [PDF]

Foods
Acetic acid bacteria (AAB, family Acetobacteraceae) are obligate aerobic microorganisms characterized by a highly efficient oxidative metabolism driven by membrane-bound dehydrogenases.
Weronika Głodo, Katarzyna Śliżewska
doaj   +2 more sources

Hierarchical Flux-Protection Engineering Stabilizes Oxidation-Prone Metabolic Nodes for High-Level Curcumin Biosynthesis. [PDF]

Adv Sci (Weinh)
Flux‐protection engineering stabilizes an oxidation‐prone L‐DOPA node in engineered E. coli by combining acid‐adapted chassis evolution, respiratory‐chain modulation, enzyme‐level flux matching, and pH–DO control. Carbon is redirected from oxidative browning to productive biosynthesis, enabling 1075.2 mg/L curcumin and demonstrating transferability to ...
Chen J, Chen Q, Zhang S, Su Y, Zou X, Wang K, Liu S, He Q, Zhang L, Zeng W, Zhou J.   +10 more
europepmc   +2 more sources

OxyR regulates the oxidative stress response in Zymomonas mobilis during oxic growth and anoxic biofuel fermentation [PDF]

Applied and Environmental Microbiology
The bacterium Zymomonas mobilis is widely studied for its potential as an industrial biofuel producer. Anoxic fermentation by Z. mobilis in lignocellulosic hydrolysate can generate bioethanol from renewable plant biomass. In this study, we deleted a gene
Emma C. Boismier, Magdalena M. Felczak, Kevin S. Myers, Michaela A. TerAvest   +3 more
doaj   +2 more sources

Improved Antioxidant Capacity of Akebia trifoliata Fruit Inoculated Fermentation by Plantilactobacillus plantarum, Mechanism of Anti-Oxidative Stress through Network Pharmacology, Molecular Docking and Experiment Validation by HepG2 Cells

, 2023
In this work, spontaneously fermented and inoculation-fermented Akebia trifoliata fruit Jiaosu (SFAJ/IFAJ) were compared. The key metabolites and antioxidant activities of SFAJ and IFAJ were tracked and tested during fermentation.
Jing Dai, Ruyi Sha, Yanli Cui, Zhenzhen Wang, Yuhao Sun, Jianwei Mao, Yangchen Mao   +6 more
core   +1 more source

The flavohaemoprotein hmp maintains redox homeostasis in response to reactive oxygen and nitrogen species in Corynebacterium glutamicum

Microbial Cell Factories, 2023
Background During the production of L-arginine through high dissolved oxygen and nitrogen supply fermentation, the industrial workhorse Corynebacterium glutamicum is exposed to oxidative stress.
Ziqin Jiang, Jingyi Guan, Tingting Liu, Chunyu Shangguan, Meijuan Xu, Zhiming Rao   +5 more
doaj   +1 more source

Protective Effects of Melatonin on Saccharomyces cerevisiae under Ethanol Stress

Antioxidants, 2021
During alcoholic fermentation, Saccharomyces cerevisiae is subjected to several stresses, among which ethanol is of capital importance. Melatonin, a bioactive molecule synthesized by yeast during alcoholic fermentation, has an antioxidant role and is ...
Mercè Sunyer-Figueres, Albert Mas, Gemma Beltran, María-Jesús Torija   +3 more
doaj   +1 more source

Studies on Oxidative Fermentation

Bulletin of the Agricultural Chemical Society of Japan, 1960
Oxidation products of 5-ketogluconic acid by intact cells of Acetobacter suboxydans ATCC 621 were investigated further. Besides acetic, succinic, α-ketoglutaric and glycolic acids reported previously, a little amount of pyruvic acid was newly recognized in the oxidation products of K-5-ketogluconate.
MUROOKA, Haruyoshi, KOBAYASHI, Yukashi, ASAI, Toshinobu   +2 more
openaire   +6 more sources

Linear programming model can explain respiration of fermentation products. [PDF]

PLoS ONE, 2018
Many differentiated cells rely primarily on mitochondrial oxidative phosphorylation for generating energy in the form of ATP needed for cellular metabolism.
Philip Möller, Xiaochen Liu, Stefan Schuster, Daniel Boley   +3 more
doaj   +1 more source