Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables DOI Creative Commons
Eliza Knez, Rafał Hałasa, Katarzyna Turecka

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 15(1), P. 121 - 121

Published: Dec. 27, 2024

The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on Polish market, including celeriac, carrot, beetroot, radish, white radish. microbiological determinations were conducted according European Standards. total phenol content (TPC) was measured by Folin–Ciocalteu (FC) method, while capacity (TAC) analyzed CUPRAC DPPH assays. mean recovery for FC, CUPRAC, in range 104–105%, 97–102%, 96–108%, precision amounted 2.3, 2.75, 5.99, respectively. average among all decreased following order: beetroot > celeriac radish carrot In case analyses, no bacteria found pasteurized products. However, unpasteurized vegetables, 7 out 11 products met FAO/WHO criteria probiotic foods, as they contained a sufficient number lactic acid lacked Escherichia coli. None tested contaminated with Bacillus cereus, Salmonella spp., Enterococcus or spore-forming anaerobic bacteria. Moreover, chemometric techniques such Kruskal–Wallis test cluster analysis used differentiate samples view their potential. These analyses demonstrated similarity from Apiaceae Brassicaceae families highlighting differences compared Amaranthaceae family.

Language: Английский

Regulatory effects of lactic acid bacteria co-fermented Dendrocalamus latiflorus shoots on lipid-lowering functions and the gut microbiota in HFD-fed mice DOI

Zhe Liu,

Meilin Chen,

Qingyan Pan

et al.

Food & Function, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

This study employed Lactobacillus plantarum R1 and brevis R2 to ferment Dendrocalamus latiflorus shoots, significantly enhancing γ-aminobutyric acid (GABA) content 365.86 mg kg −1 , representing a 3.86-fold increase compared natural fermentation.

Language: Английский

Citations

0
Identification and Characterization of Oxygen- and Bile Salt-Inducible Promoters in Lactiplantibacillus plantarum AR113 for Probiotic Applications DOI
Xin Feng,

Wang Guangqiang,

Yunhui Chen

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106617 - 106617

Published: April 1, 2025

Language: Английский

Citations

0
In Vitro, Ex Vivo, and In Vivo Evidence of Nitrate-Reducing Activity in Levilactobacillus brevis CD2: A Potential Tool for Oral and Systemic Health Applications DOI Creative Commons
Serena Altamura, Francesca Rosaria Augello, Francesca Lombardi

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1512 - 1512

Published: April 26, 2025

Growing evidence supports the use of nitrate-reducing bacterial strains as probiotics to enhance benefits nitrate metabolism for both oral and systemic health. This study aimed test reductase activity Levilactobacillus brevis CD2 (DSM-27961/CNCM I-5566), a strain widely used starter culture in fermented foods recognized its multifaceted health-promoting probiotic properties. We also sought determine whether lysate enhances reduction ex vivo using six salivary samples from healthy subjects while evaluating potential influence on pH buffering capacity. Considering established link between lactate nitrite production, we assessed levels D-lactate after 3-hour incubation with or without Lv. brevis. The results indicate that exhibits significant intrinsic concentration-dependent activity. Additionally, treatment 3 h significantly increased generation across all saliva samples, further enhancement observed addition exogenous nitrates. improved capacity, particularly when combined nitrate. Furthermore, resulted reduced D-lactate. To support validate our vitro findings, evaluated individuals treated four weeks lozenges. Of note, indicated group showed increase capacity compared baseline placebo treatment. Overall, suggests acts probiotic, providing new insights into health complementing findings previous studies.

Language: Английский

Citations

0
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance DOI Creative Commons
João Mota, Alice Vilela

Fermentation, Journal Year: 2024, Volume and Issue: 10(8), P. 421 - 421

Published: Aug. 14, 2024

Port wine vinegar, a product of the esteemed wine, is renowned for its intricate blend flavors and aromas, result complex microbial interactions. This study delves into fascinating world yeast acetic acid bacteria (AAB) interactions during fermentation, which significantly influence vinegar’s chemical composition sensory properties. We specifically investigate role yeasts in fermenting sugars ethanol, process that AAB then converts acid. The impact these on production secondary metabolites, such as gluconic acid, ketones, aldehydes, esters, contribute to unique profile, thoroughly examined. Advanced analytical techniques, including GC-MS e-nose technology, alongside evaluation, are employed assess effects. research underscores significance ethanol tolerance other challenges determining vinegar quality importance optimizing fermentation conditions sustainable practices. findings this underscore strain can enhance market appeal providing valuable insights industry. review also identifies exciting critical areas future research, inspiring further exploration proposing strategies advancing application culinary, health, industrial contexts.

Language: Английский

Citations

2
The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage DOI Creative Commons
Lili Ji, Yanan Zhou, Qing Nie

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2350 - 2350

Published: July 25, 2024

The distinctive taste of Sichuan sauce-flavored sausage comes from an intricate microbial metabolism. correlation between composition and distinct flavor components has not been researched. study used headspace solid-phase microextraction action with gas chromatography mass spectrometry to find high-throughput sequencing 16S rRNA look at the diversity succession communities. network model forecasted connection essential bacteria development flavors. revealed that primary compounds in sausages were alcohols, aldehydes, esters. closely related microbes

Language: Английский

Citations

1
Solid-state anaerobic fermentation of crayweed (Phyllospora comosa) biomass for nutrient stabilisation DOI Creative Commons
Thiruchenduran Somasundaram, Thomas S. Mock, Damien L. Callahan

et al.

Algal Research, Journal Year: 2024, Volume and Issue: unknown, P. 103845 - 103845

Published: Dec. 1, 2024

Language: Английский

Citations

1
Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing DOI
Zhu Lili, Hongnan Sun, Mengmei Ma

et al.

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: 4(11), P. 2724 - 2738

Published: Nov. 1, 2024

The effects of cofermentation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional composition, antioxidant activities, volatile compounds, metabolomics potato juice high-fiber powder at pilot scale were investigated. Compared unfermented fermented 24 h, after fermentation for 48 possessed highest organic acid, total polyphenols, showed content soluble dietary fiber, amino acids, galacturonic acids. Based untargeted metabolomics, 36 35 key differential nonvolatile metabolites screened in powder, respectively. Carbohydrates mainly metabolized into acids while converted unsaturated fatty glycerophospholipids powder. This study corroborated effectiveness tested strains processes, thus laying a solid foundation further large-scale production from potato.

Language: Английский

Citations

0
Impact of Autoinducer-2 Activity on Quality Characteristics and Bacterial Community of Fermented Sausage DOI

Jiangyang Zhai,

W.C. Zhen,

Mirco Corazzin

et al.

Published: Jan. 1, 2024

Language: Английский

Citations

0
Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables DOI Creative Commons
Eliza Knez, Rafał Hałasa, Katarzyna Turecka

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 15(1), P. 121 - 121

Published: Dec. 27, 2024

The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on Polish market, including celeriac, carrot, beetroot, radish, white radish. microbiological determinations were conducted according European Standards. total phenol content (TPC) was measured by Folin–Ciocalteu (FC) method, while capacity (TAC) analyzed CUPRAC DPPH assays. mean recovery for FC, CUPRAC, in range 104–105%, 97–102%, 96–108%, precision amounted 2.3, 2.75, 5.99, respectively. average among all decreased following order: beetroot > celeriac radish carrot In case analyses, no bacteria found pasteurized products. However, unpasteurized vegetables, 7 out 11 products met FAO/WHO criteria probiotic foods, as they contained a sufficient number lactic acid lacked Escherichia coli. None tested contaminated with Bacillus cereus, Salmonella spp., Enterococcus or spore-forming anaerobic bacteria. Moreover, chemometric techniques such Kruskal–Wallis test cluster analysis used differentiate samples view their potential. These analyses demonstrated similarity from Apiaceae Brassicaceae families highlighting differences compared Amaranthaceae family.

Language: Английский

Citations

0