Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome

Cell, Journal Year: 2024, Volume and Issue: 187(20), P. 5775 - 5795.e15

Published: Aug. 29, 2024

Language: Английский

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Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101465 - 101465

Published: May 15, 2024

Probiotic

Language: Английский

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Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

Frontiers in Microbiology, Journal Year: 2024, Volume and Issue: 15

Published: Jan. 24, 2024

This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with physicochemical factors, culturable microbes, flavor components, fermenting vitalities. Results from high-throughput sequencing revealed distinct diversity, more pronounced variations bacterial than fungal community. Firmicutes Ascomycota emerged as most dominant phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia , Virgibacillus Bacillus bacteria black yellow white severally, while Thermoascus was shared core fungi for these . Physicochemical particularly acidity, were found to exert a significant impact on Kroppenstedtia key influencing color formation of Furthermore, correlations between microbes compounds highlighted role quality. Molds ( Aspergillus Rhizomucor Rhizopus ), excepting played crucial pyrazine compounds. Consequently, this offers innovative insights into perspectives formation, establishing groundwork future mechanized production quality control baijiu.

Language: Английский

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Starter Culture Development and Innovation for Novel Fermented Foods

Annual Review of Food Science and Technology, Journal Year: 2023, Volume and Issue: 15(1), P. 211 - 239

Published: Dec. 6, 2023

Interest in fermented foods is increasing because are promising solutions for more secure food systems with an increased proportion of minimally processed plant and a smaller environmental footprint. These developments also pertain to novel which no traditional template exists, raising the question how develop starter cultures such fermentations. This review establishes framework that integrates scientific knowledge selection suitable cultures. Safety considerations, use organisms fermentations, link phylogeny metabolic properties provide criteria culture selection. Such approaches can select microbial strains have health benefits. A science-based approach development substantially advance their value through systems, products health-promoting microbes, provision improve human health.

Language: Английский

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A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods

Food Chemistry, Journal Year: 2023, Volume and Issue: 440, P. 137453 - 137453

Published: Sept. 10, 2023

Language: Английский

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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

Foods, Journal Year: 2024, Volume and Issue: 13(16), P. 2534 - 2534

Published: Aug. 14, 2024

In fermented foods, acetic acid bacteria (AAB), kinds of with a long history utilization, contribute to safety, nutritional, and sensory properties primarily through fermentation. AAB are commonly found in various foods such as vinegar, sour beer, cocoa coffee beans, kefir beverages, kombucha, sourdough. They interact cooperate variety microorganisms, resulting the formation diverse metabolites production distinct flavors. Understanding interactions between other microbes is crucial for effectively controlling utilizing fermentation processes. However, these microbial influenced by factors strain type, nutritional conditions, ecological niches, duration. this review, we examine relationships research methodologies interaction studies yeasts, lactic (LAB), bacilli different food processes involving microorganisms. The objective review identify key models insights gained will provide scientific guidance effective utilization functional microorganisms

Language: Английский

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Sources of Lipopeptides and Their Applications in Food and Human Health: A Review

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 207 - 207

Published: Jan. 10, 2025

Lipopeptides (LPs) are widely sourced surface-active natural products with a wide range of functions and low toxicity, high potency, good biodegradability. In this paper, we summarize, for the first time, plant, animal, microbial, synthetic sources LPs. We also introduce applications LPs in food human health, including (1) can inhibit growth microorganisms during production preservation. They be added to packaging materials preservation freshness transportation, used as additives improve taste food. (2) provide amino acids promote protein synthesis cellular repair. Due their broad-spectrum antimicrobial properties, they exhibit anticancer effects biological activities. This review summarizes, laying foundation development application

Language: Английский

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Enhanced conversion of food waste into n-caproate by integrating long-term and short-term fermentation: Performance and mechanisms

Chemical Engineering Journal, Journal Year: 2025, Volume and Issue: unknown, P. 160477 - 160477

Published: Feb. 1, 2025

Language: Английский

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Microbial Preservation and Contamination Control in the Baking Industry

Fermentation, Journal Year: 2024, Volume and Issue: 10(5), P. 231 - 231

Published: April 26, 2024

The required processes and steps for making bread include technological innovative concepts. current trend is the use of less toxic compounds green methods. Besides lactic acid bacteria yeast, other microorganisms with unique properties, such as enzymes, new aromas flavors, exopolysaccharides, vitamins, among beneficial could be added to manufacture, improving quality health effects consumers. preservation microbial cultures starters crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, vacuum drying are employed microorganism that will used or biological additives fermentation. A development observed antimicrobial methods preservatives, studies plant extracts essential oils have been proposed introduced, replacing chemical agents, propionate, within clean-label formulations concept. Baking science a growing research line incorporates additives, focusing on microbiological protection.

Language: Английский

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Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?

International Journal of Food Microbiology, Journal Year: 2023, Volume and Issue: 407, P. 110399 - 110399

Published: Sept. 12, 2023

Language: Английский

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