Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons DOI Creative Commons
Anders Peter Wätjen, Luciana De Vero, Estefanía Núñez-Carmona

et al.

Food Microbiology, Journal Year: 2023, Volume and Issue: 115, P. 104337 - 104337

Published: July 14, 2023

Leuconostoc spp. is often regarded as the flavor producer, responsible for production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived strains, covering four species, their potential a lyophilized starter culture fermented soy-based cheese alternatives. We show that process lyophilization can be feasible using lyoprotectant, with survivability up to 63% during long term storage. Furthermore, storage media improves subsequent growth substrate strain specific manner. The utilization individual raffinose family oligosaccharides was dependent, pseudomesenteroides NFICC99 being best consumer. all investigated strains were able produce range volatile compounds found products, well remove certain off-flavors from like hexanal 2-pentylfuran. Also here, producing most cheese-related compounds, followed by mesenteroides NFICC319. These findings provide initial insights into development plant-based alternatives, promising approach generation stable, cultures.

Language: Английский

Expanding sugar alcohol industry: Microbial production of sugar alcohols and associated chemocatalytic derivatives DOI

Peixin Liang,

Mingfeng Cao, Jing Li

et al.

Biotechnology Advances, Journal Year: 2023, Volume and Issue: 64, P. 108105 - 108105

Published: Feb. 1, 2023

Language: Английский

Citations

29
Lactofermentation of vegetables: An ancient method of preservation matching new trends DOI Creative Commons
Anne Thierry,

Céline Baty,

Laurent Marché

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 139, P. 104112 - 104112

Published: Aug. 1, 2023

Language: Английский

Citations

25
Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria DOI

Wenshan Luo,

Wan-Lin Wu,

Xiaoyi Du

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 53, P. 102554 - 102554

Published: March 11, 2023

Language: Английский

Citations

24
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications DOI Creative Commons

Tanu Tomar,

Angel Sachdeva,

Joydeep Dutta

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 25, P. 102199 - 102199

Published: Jan. 1, 2025

Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with transformative effects fermentation. This review explores microbial dynamics, biochemical changes, health these beverages. Fermentation boosts nutrient bioavailability, reduces anti-nutritional factors, produces bioactive compounds like antioxidants probiotics that support gut health, metabolism, immunity. It also enhances synthesis vitamins, minerals, peptides, offering potential for managing chronic conditions. Key factors such temperature, pH, oxygen levels, substrate composition influence fermentation, specific microorganisms enhancing both sensory qualities. These align sustainability goals, thrive in resource-limited environments, their gluten-free nature caters dietary needs, including those celiac disease. The highlights cultural significance while advocating integration into modern markets commercial viability.

Language: Английский

Citations

1
Development of a novel lactic acid bacteria starter culture approach: From insect microbiome to plant-based fermentations DOI Creative Commons
Guillermo Eduardo Sedó Molina, Radhakrishna Shetty, Hang Xiao

et al.

LWT, Journal Year: 2022, Volume and Issue: 167, P. 113797 - 113797

Published: Aug. 3, 2022

Lactic acid bacteria (LAB) are a broad group of gram-positive that have actively been used worldwide in food productions due to their nutritional, technological, bioprotection and flavour-related characteristics, which define them as powerful biological tools be fermented applications. LAB ubiquitous nature some species found fructose-rich niches, such insect microbiomes. Twenty-eight were isolated from Apis mellifera, Bombus spp. Andrena nigroaenea sources. Lactococcus lactis was the most widespread all species. A phenotypical characterization analysis based on carbohydrate metabolism, subproduct production, pectinolytic activity, citrate uptake, phytate degradation diacetyl production carried out. Based this analysis, two strains belonging Leuconostoc pseudomesenteroides L.lactis suitable for use common plant matrices. The former showed an ability significantly catabolize raffinose, maltose citrate, present soy beverages, while latter able produce high concentrations lactic acid, relevant generation dairy alternatives, noticeably degraded phytic pectin sucrose mostly bean, cereal fruit-based

Language: Английский

Citations

26
Advancing Insights into Probiotics during Vegetable Fermentation DOI Creative Commons

Yingzi Yuan,

Yutong Yang,

Lele Xiao

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(20), P. 3789 - 3789

Published: Oct. 16, 2023

Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors health benefits. The process of fermentation improves the nutritional value, taste, shelf life foods. Microorganisms play crucial role in this through production metabolites. fermented closely related to evaluation succession microbiota. Lactic acid bacteria (LABs) typically dominant vegetables, they help inhibit growth spoilage maintain healthy gut microbiota humans. However, homemade small-scale artisanal products rely on spontaneous using naturally present fresh or from aged brine, which may introduce external microorganisms lead substandard products. Hence, understanding LABs other probiotics maintaining quality safety is essential. Additionally, selecting probiotic isolating beneficial can facilitate use safe starter cultures large-scale industrial production. This review provides insights into traditional making explains mechanisms involved, discusses modern microbiome technologies regulate create highly effective, wholesome, safe, vegetable

Language: Английский

Citations

15
Marine Mannitol: Extraction, Structures, Properties, and Applications DOI Open Access
Seyed Vali Hosseini,

Hajar Ebrahimi Dastgerdi,

Reza Tahergorabi

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(8), P. 1613 - 1613

Published: Aug. 1, 2024

Mannitol is the most abundant polyol in nature and has wide commercial applications due to its properties food, chemical, medical, pharmaceutical industries. was traditionally produced from kelp, but this process eliminated high water energy consumption gradually replaced by methods with less environmentally friendly practices. Studies show that brown seaweed contains large amounts of mannitol. Therefore, paper intends describe structure sugar alcohol present algae, production, biosynthetic pathway as well medical nutritional applications.

Language: Английский

Citations

5
Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods DOI Creative Commons

Maria-Florina Roșca,

Adriana Păucean, Simona MAN

et al.

Foods, Journal Year: 2023, Volume and Issue: 13(1), P. 96 - 96

Published: Dec. 27, 2023

This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with focus on use in sourdough-based baked good products. Mannitol, naturally occurring alcohol, has gained popularity food items due to low calorie content unique beneficial qualities. study summarizes recent research findings investigates the metabolic pathways culture conditions that favor increased production by citreum. Furthermore, it several applications of goods, such function increasing texture, flavor shelf life while lowering content. Sourdough-based products provide an attractive niche integration, customer demand healthier reduced-sugar options increases.

Language: Английский

Citations

11
Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol DOI Creative Commons
Kenza Zarour, Ahmed Fouad Zeid,

Mari Luz Mohedano

et al.

World Journal of Microbiology and Biotechnology, Journal Year: 2024, Volume and Issue: 40(4)

Published: Feb. 29, 2024

Abstract Six lactic acid bacteria (LAB) isolated from Algerian sheep’s milk, traditional butter, date palm sap and barley, which produce dextran, mannitol, oligosaccharides vitamin B 2 have been characterized. They were identified as Leuconostoc mesenteroides (A4X, Z36P, B12 O9) Liquorilactobacillus mali (BR201 FR123). Their exopolysaccharides synthesized sucrose by dextransucrase (Dsr) characterized dextrans with (1,6)- d -glucopyranose units in the main backbone branched at positions O -4, -2 and/or -3, side chain. A4X was best dextran producer (4.5 g/L), while other strains 2.1–2.7 g/L. Zymograms revealed that L. a single Dsr molecular weight (Mw) of ~ 145 kDa, Lc. possess one or two enzymes 170–211 kDa Mw. As far we know, this is first detection Dsr. Analysis metabolic fluxes six LAB produced mannitol (~ 12 g/L). The co-addition maltose–sucrose resulted production panose (up to 37.53 mM), an oligosaccharide known for its prebiotic effect. A4X, Z36P showed dextranase hydrolytic enzymatic activity able another trisaccharide, maltotriose, instance encoded strains. Furthermore, O9 grew absence riboflavin (vitamin ) vitamin, defined medium level 220 μg/L. Therefore, these LAB, especially B12, are good candidates development new fermented food biofortified functional compounds.

Language: Английский

Citations

4
Bioactive Compounds from Red Microalgae with Therapeutic and Nutritional Value DOI Creative Commons
Flora Tsvetanova, Dragomir Yankov

Microorganisms, Journal Year: 2022, Volume and Issue: 10(11), P. 2290 - 2290

Published: Nov. 18, 2022

Red microalgae represent a natural reservoir of beneficial substances with applications in different industrial sectors. They are rich biomolecules known for their antihypertensive, antioxidant, antimicrobial, antiviral, anti-inflammatory, antitumor, and anticoagulant activities. Many red source vitamins, minerals, photochemicals, polyunsaturated fatty acids, wide spectrum polysaccharides. The content valuable compounds activities have turned into cellular factories special interest food, nutraceutical, pharmaceutical industries. Like all microalgae, the ones superior to traditional crops aims biotechnology as they renewable sources widely available great quantities easy culture. Moreover, some most studied generally recognized safe. This review summarizes biochemicals from highlights health nutritional benefits.

Language: Английский

Citations

18