Probiotics and Antimicrobial Proteins, Journal Year: 2023, Volume and Issue: unknown
Published: Oct. 4, 2023
Language: Английский
Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105821 - 105821
Published: Jan. 1, 2025
Language: Английский
Citations
1
Foods, Journal Year: 2024, Volume and Issue: 13(12), P. 1813 - 1813
Published: June 8, 2024
Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production quality. Here, we sought to investigate performance five LAB isolated from Sichuan paocai as starters paocai. Sensory evaluation revealed that inoculation radish samples with effectively improved overall liking sensory satisfaction participants, increasing scores varying degrees terms taste, flavor, texture, coloration. Lactiplantibacillus plantarum Lacticaseibacillus rhamnosus exhibited good salt resistance juice could grow medium containing 10% NaCl. Four indicator commonly found contaminated were inhibited by fermented broths, which edibility safe Compared spontaneous (CK), inoculated showed significantly accelerated rate, shortening period approximately two days. The contents titratable total acids, organic free amino acids higher enriched taste content volatile compounds was than CK. Based on OPLS-DA analysis, 31 key indicators quality screened used rank performances using TOPSIS method; here, Lpb. Lcb. achieved highest scores. This study provides reference selecting efficient secure optimize
Language: Английский
Citations
6
Fermentation, Journal Year: 2024, Volume and Issue: 10(4), P. 195 - 195
Published: April 2, 2024
Lignocellulosic wastes, primarily from agricultural by-products, are a renewable resource increasingly used in the sustainable production of oligosaccharides, significantly contributing to growing bioeconomy. This innovative utilization biological resources aligns with global shift towards development, focusing on creating products such as food, feed, and bioenergy sources. Oligosaccharides, specialized carbohydrates, synthesized either chemically or more eco-friendly, biologically. Biological synthesis often involves enzymes whole-cell systems transform lignocellulosic wastes into these valuable sugars. As functional food supplements, oligosaccharides play crucial role human animal health. They serve prebiotics, indigestible components that promote proliferation beneficial gut microbiota, especially within colon. positive impact flora is essential for boosting immune system regulating physiological functions. Important including galactooligosaccharides (GOS), xylooligosaccharides (XOS), fructooligosaccharides (FOS), mannan-oligosaccharides (MOS), isomaltooligosaccharides (IMOS), produced through methods involving use whole cells, waste substrates. Recent advancements focus refining processes oligosaccharide using substrates, emphasizing principles circular bioeconomy, which promotes reuse recycling. review highlights potential challenges resources. It underscores need innovation process optimization commercialization strategies fully exploit wastes. approach not only contributes product but also opens new avenues profitable environmentally friendly residues, marking significant step forward bio-based industry.
Language: Английский
Citations
4
International Journal of Food Science, Journal Year: 2024, Volume and Issue: 2024, P. 1 - 11
Published: April 5, 2024
Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into probiotics for pharmaceutical and functional feed products. This research is aimed at (1) obtaining identifying LAB isolates (2) studying the microbiome (bacterial diversity abundance) of spontaneously-fermented foods Kalimantan Island, Cincalok, Tempoyak, Mandai. To obtain isolates, samples were serially diluted inoculated on MRS agar that contained 1% CaCO3 (MRSA). Isolates forming clear zones purified identified by DNA barcoding. The was studied using genomic-sequencing techniques analysed taxonomic composition. Seven pure obtained from two one barcoding revealed Cincalok seven Staphylococcus carnosus (strain HSP-S16), Tetragenococcus halophilus (FSB201), Corynebacterium phoceense, Vagococcus vulneris (SS1995), Enterococcus faecalis (S11-6), Pisciglobus halotolerans (C01), Priestia filamentosa (P3.1); Levilactobacillus brevis (E1D3BL1) Lactiplantibacillus plantarum (UMCC-2996); Mandai, cohnii (XAAS.x13; non-LAB). T. halophilus, E. faecalis, P. halotolerans, L. brevis, belong to LAB. non-LAB in these three first documented report. dominance Firmicutes phyla foods, 93% 89.94% 60.32% On genus level, dominated 40.33%, Anaerococcus 23.29%, 9.27%, Lactobacillus 6.84%. Meanwhile, Tempoyak only 89.94%. Mandai 31.97%, Proteus 17.14%, Aerococcus 16.85%, Mangrovibacter 15.15%, 6.2%. However, Mandai’s not culturable/isolated MRSA. plausibility those unculturable require coculturing other additional media components grow study report regarding along their culturable isolates.
Language: Английский
Citations
4
Nutrients, Journal Year: 2025, Volume and Issue: 17(2), P. 200 - 200
Published: Jan. 7, 2025
Borneo, the third-largest island in world, is shared between Malaysia (Sabah and Sarawak), Indonesia (Kalimantan) Brunei. As a biodiversity hotspot, it home to about 15,000 flowering plants 3000 tree species, of which many are endemic region. Locally derived plant-based foods gaining popularity due their lower environmental impact, contribution food sustainability health benefits. The local fruits vegetables Borneo have been used traditionally by indigenous community for medicinal purposes. This knowledge can provide valuable guide potential use as functional foods. review explores contemporary from including fruit, vegetables, seaweeds plant-derived products that locally consumed. findings show unique tropical groups wide diversity phytochemical compositions possess array biological activities anti-inflammatory, antioxidant, anti-microbial, anti-proliferative, anti-fungal, wound healing expectorant properties. range deserves further development wider applications
Language: Английский
Citations
0
E3S Web of Conferences, Journal Year: 2025, Volume and Issue: 613, P. 05006 - 05006
Published: Jan. 1, 2025
This paper explores the potential applications of pineapple and orange in yogurt production, examining their addition various ratios impact on quality indicators. The study analyzed samples enriched yogurt. Pineapple enrichments were added different proportions ranging from 2:1 to 3:1, meaning three parts one part relative mass produced To evaluate obtained samples, researchers conducted organoleptic other analyses. results demonstrated that these components increased ash content iron levels compared control sample. highest concentration studied element was achieved with 15% 5% orange. Based experimental results, it can be concluded incorporating fruit into recipe increases and, consequently, elemental composition, as confirmed by studies. In terms properties, best sample a 3:1 ratio (three orange). proved optimal for enrichment production.
Language: Английский
Citations
0
Preparative Biochemistry & Biotechnology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 20
Published: Feb. 19, 2025
In recent years, the demand for probiotic beverages has surged, with dairy products traditionally serving as primary sources of probiotics. However, many consumers face health issues such lactose intolerance, milk allergies, and high cholesterol, which prevent them from consuming products. This led to exploration nondairy alternatives, particularly fruit juices, carriers Lactic acid bacteria (LAB) have been identified beneficial probiotics that can be incorporated into these beverages. The inclusion prebiotics, inulin galacto-oligosaccharides (GOS), in juices shown promise enhancing growth activity LAB, thereby creating functional support digestive health. Despite numerous studies on juice fermentation, there is limited data optimal pairing prebiotics develop stable, drinks. review underscores potential lactic fermentation integration highlighting necessity further research optimize combinations enhanced benefits improved beverage stability.
Language: Английский
Citations
0
Microbiology, Journal Year: 2025, Volume and Issue: 94(1), P. 91 - 108
Published: Feb. 1, 2025
Language: Английский
Citations
0
Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 27
Published: March 12, 2025
Language: Английский
Citations
0
Journal of Ethnic Foods, Journal Year: 2025, Volume and Issue: 12(1)
Published: April 2, 2025
Abstract Mandai, a traditional fermented delicacy, is produced from the inner peel of cempedak fruit ( Artocarpus champeden ). This unique food culinary heritage Banjar ethnic group residing in Kalimantan, and part Indonesia’s rich collection foods. study aimed to analyze mandai by examining its fermentation processes chemical nutritional composition. It also discusses potential prospects development future. Through narrative literature review, this synthesized insights into , emphasizing significance as functional with antioxidant probiotic properties. review shows that processing through starter-induced can improve quality standards . serves an important foundation for future research benefits methods mandai.
Language: Английский
Citations
0