Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives DOI Creative Commons
Sanne Kjærulf Todorov,

Frantiska Tomasikova,

Mikkel Hansen

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 425, P. 110872 - 110872

Published: Aug. 15, 2024

This study aimed to determine the compatibility of pre-fermented sugar beet pulp support growth Pleurotus ostreatus mycelium in submerged fermentation. The goal was create a meat alternative based on mycelial-fermented pulp. It further explored whether pre-fermentation with lactic acid bacteria (LAB) increased meat-like properties, such as aroma, springiness, and hardness, final product. Three strains were selected from high throughput screening 105 plant-derived LAB their acidification metabolite production Two homofermentative (Lactococcus lactis) one heterofermentative strain (Levilactobacillus brevis) low ethanol production, overall Mycelium P. grown fermentations pulp, biomass removed by centrifugation. fungal consumed all available sugars acids released arabinose media. Volatiles detected using GC–MS, large increase concentrations hexanal, 1-octen-3-ol, 2-octenal measured. Concentration 1-octen-3-ol lower samples vs. non-pre-fermented. LC-MS amino analysis showed presence essential day 0 7 highest concentration for glutamic acid/glutamine aspartic acid/asparagine. A decrease after days fermentation measured fermentations. more significant samples. also confirmed through total protein determination, except Lactococcus lactis NFICC142 which content digestibility fermentation, seen non-pre-fermented springiness fermented product indicated similarities alternatives, while hardness much than other alternatives. results indicate that dried can be used cultivation ostreatus, but does not improve physical or nutritional properties end significantly, an is first known attempt use mixed produce mycelium, well at SBP liquid mycelial ostreatus.

Language: Английский

Characterization of Dairy Industry Secondary Material-Based Edible Films: Effect of Incorporated Lactic Acid Bacteria DOI Creative Commons
Agnė Vasiliauskaitė, Elvidas Aleksandrovas, Joana T. Martins

et al.

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 11, 2025

Language: Английский

Citations

1
Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives DOI Creative Commons
Guillermo Eduardo Sedó Molina,

Geoffrey Ras,

Denise Felix da Silva

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: March 1, 2025

Abstract Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant‐based fermented dairy alternatives (PBFDA) to mimic their counterparts. The elimination of plant‐derived off‐flavors (green, earthy, bitter, astringent) the degradation antinutrients are crucial quality factors highlighted by industry for effect on consumer acceptance. adaptation lactic acid bacteria (LAB) species into plant niches is relevant starter cultures PBFDA products due evolutionary acquired ability degrade undesirable compounds (off‐flavors antinutrients). Some plant‐isolated species, such as Lactiplantibacillus plantarum Limosilactobacillus fermentum , have been associated with phytates, phenolic compounds, oxalates, raffinose‐family oligosaccharides (RFOs), whereas some animal‐isolated Lactobacillus acidophilus strains, can metabolize RFOs, saponins, oxalates. proteolytic LAB Lacticaseibacillus paracasei rhamnosus characterized protease inhibitors, Other also described regarding abilities biotransform phytic acid, volatile off‐flavor (hexanal, nonanal, pentanal, benzaldehyde). In addition, we performed a blast analysis considering antinutrient metabolic genes (42 genes) up 5 strains all qualified presumption safety‐listed (55 240 strains), finding out potential genotypical capabilities that not conventionally used pentosus, paraplantarum diolivorans fermentations. This review provides detailed understanding enzymes from target specific in materials food applications.

Language: Английский

Citations

1
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition DOI Creative Commons
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen

et al.

Fermentation, Journal Year: 2023, Volume and Issue: 9(7), P. 667 - 667

Published: July 15, 2023

With increasing awareness of the impact food on climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented such as yogurt particularly ripened hard semi-soft cheese not yet satisfactory. Since category has broad range flavors applications, it proven complicated to find sources able mimic them terms texture, meltability, ripening flavor. Moreover, alternatives do provide same nutritional supply. New technological approaches needed make production sustainable, which should be integrated already existing conventional ensure fast cost-efficient transition. This can tackled by incorporating components into milk matrix, creating so-called “hybrid cheeses”. review will discuss challenges both animal- highlight how combination matrices associate best properties these two worlds hybrid product, reviewing current knowledge development matter. Emphasis drawn selection pre-processing raw materials. Furthermore, key removing off-flavors desirable flavor through fermentation discussed.

Language: Английский

Citations

18
Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products DOI Creative Commons

Olivia Greulich,

Lene Duedahl‐Olesen,

Mette Skau Mikkelsen

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(4), P. 189 - 189

Published: March 29, 2024

The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method tracking process. Therefore, methods pea- oat-based yoghurt-like using Fourier transform infrared (FT-IR) spectroscopy high-performance liquid chromatography (HPLC) were developed modeled. Plant-based (PBY) was formulated fermenting pea oat plant drinks with a commercial starter culture based on Lactobacillus Streptococcus strains. main variance during explained spectral carbohydrate protein bands notable shift band peaks amide II at 1548 cm−1 to 1576 cm−1. In addition identification changed fermentation, FT-IR efficiently tracked variation pH as indicator. Prediction models R2 predicted value indicator (R2 = 0.941) corresponding root-mean-squared error prediction (RMSEP) 0.247 obtained when compared traditional method.

Language: Английский

Citations

7
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives DOI
Wenkang Huang, Anran Dong,

Huong Thi Pham

et al.

Food Microbiology, Journal Year: 2023, Volume and Issue: 112, P. 104243 - 104243

Published: Feb. 20, 2023

Language: Английский

Citations

16
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues DOI Creative Commons
Erenay Erem, Meral Kılıç‐Akyılmaz

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(4)

Published: July 1, 2024

Abstract The modern food industry is undergoing a rapid change with the trend of production plant‐based products that are more sustainable and have less impact on nature. Plant‐based dairy analogues been increasingly popular due to their suitability for individuals milk protein allergy or lactose intolerance those preferring diet. Nevertheless, still insufficient nutritional quality, undesirable structure, earthy, green, bean‐like flavor compared products. In addition, most foods contain lesser amounts essential nutrients, antinutrients limiting bioavailability some allergenic proteins. Novel processing technologies can be applied homogeneous stable structure. On other hand, fermentation matrix lactic acid bacteria provide solution these problems. Additional nutrients produced degraded by bacterial metabolism, thereby increasing value. Allergenic proteins hydrolyzed reducing immunoreactivity. has found reduce undesired flavors enhance various bioactivities plant foods. However, main challenge in fermented mimic familiar dairy‐like producing major compounds than organic acids, yielding profile similar Further studies required improvement through selection special microbial cultures formulations.

Language: Английский

Citations

6
Probiotic consortium modulating the gut microbiota composition and function of sterile Mediterranean fruit flies DOI Creative Commons

Hamden Haytham,

Kamel Charaabi,

Djobbi Wafa

et al.

Scientific Reports, Journal Year: 2024, Volume and Issue: 14(1)

Published: Jan. 11, 2024

Abstract The sterile insect technique (SIT) remains a successful approach in managing pest insects. However, the long-term mass rearing and sterilizing radiation associated with SIT have been observed to induce physiological ecological fitness decline target This may be attributed various factors, including commensal microbiota dysbiosis, selection procedures, loss of heterozygosity, other complex interactions.. There is evidence that bacterial symbiont insects play critical roles digestion, development, reproduction, behavior. Probiotics are an increasingly common for restoring intestinal structure parameters insects, particularly Vienna 8 genetic sexing strain (V8-GSS) Mediterranean fruit fly (medfly), Ceratitis capitata . Here, we explore influence previously isolated strain, Lactococcus lactis , Enterobacter sp., Klebsiella oxytoca administration as probiotic consortia (LEK-PC) larvae and/or adult diet over course 20 generations on parameters. experiment was carried out four colonies: control colony (C), one which probiotics were not added, added larval medium (L+), (A+), both mediums (AL+). Emergence, flight ability, survival under stress conditions, mating competitiveness, all significantly improved by LEK-PC treatment independently stage. medfly V8-GSS colonies also underwent significant shift, despite fact core microbial community unaffected stage, according 16S metagenomics sequencing. Comparison metabolic function prediction carbohydrate enzymes among treated “LEK-PC” showed enrichment functions related carbohydrates, amino acids, cofactors, vitamins metabolism, well as, glycoside hydrolase AL+ compared control. study enriches knowledge regarding benefits modulate restore C. males better effectiveness SIT.

Language: Английский

Citations

4
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures DOI Creative Commons
Kayque Ordonho Carneiro, Gabriela Zampieri Campos,

João Marcos Scafuro Lima

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3170 - 3170

Published: Oct. 6, 2024

Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance have great potential for application in meat products. This comprehensive review addresses the main characteristics LABs, their nutritional, functional, technological benefits, especially not only as starter cultures. LABs produce several metabolites during fermentation process, which include bioactive compounds, such peptides with antimicrobial, antidiabetic, antihypertensive, immunomodulatory properties. These present benefits health promoters but also important from a point view. For example, bacteriocins, organic acids, other compounds importance, whether sensory or product quality safety With production GABA, exopolysaccharides, antioxidants, vitamins beneficial that influence safety, processes, even health-promoting consumer benefits. Despite this highlights some may virulence properties, requiring critical evaluation using specific strains food formulations. Overall, hopes to contribute literature by increasing knowledge various

Language: Английский

Citations

4
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes DOI
Damien W. M. Arrigan, Caroline Isabel Kothe, Angela Oliverio

et al.

Current Biology, Journal Year: 2024, Volume and Issue: 34(21), P. R1094 - R1108

Published: Nov. 1, 2024

Language: Английский

Citations

4
Properties of Fermented Beverages from Food Wastes/By-Products DOI Creative Commons
Elisabete M.C. Alexandre,

Nuno F. B. Aguiar,

Glenise Bierhalz Voss

et al.

Beverages, Journal Year: 2023, Volume and Issue: 9(2), P. 45 - 45

Published: May 25, 2023

Current global research aims to explore the key role of diet and understand benefits a balanced diet. Furthermore, many authors have pointed added value by-products as solution make food production chains more environmentally economically sustainable. By-products emerge an alternative matrix fermentation, fermentation process has potential transform into value-added products through efficient sustainable process. During besides consumption molecules grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect flavour function fermented beverages. As for consumers with lactose intolerance or vegan vegetarian diets, beverages produced from plant probiotic bacteria hold great promise functional market. Several challenges were overcome in developing these by-products, namely availability quality/standardization raw materials, adapted starter cultures optimization processes maximize consumer acceptance product yield. This review provides overview recent research/developments field aspects related their functionality, beyond

Language: Английский

Citations

11