Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80 DOI Creative Commons
Ronghao Sun,

Bochun Yang,

Conghao Yang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(13), P. 2099 - 2099

Published: July 1, 2024

Peas (Pisum sativum L.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, effects Bifidobacterium animalis subsp. Lactis 80 (Bla80) fermentation on physicochemical characteristics, particle size distribution, rheological properties, volatile compounds pea milk was investigated. After by Bla80, pH decreased from 6.64 ± 0.01 5.14 0.01, (D4,3) distribution 142.4 0.47 μm 122.7 0.55 μm. addition, Lactic acid bacteria (LAB) significantly reduced milk, which conducive improving taste also indicated that Bla80 had probiotic potential utilizing substrate. According GC-MS analysis, 64 were identified in fermented included aldehydes, alcohols, esters, ketones, acids, furans. Specifically, aldehydes treated samples 27.36% compared untreated samples, while alcohols increased 11.07%, 10.96%, 5.19%, respectively. These results demonstrated can decrease unpleasant flavor, such furans, increase fruity or floral aromas milk. Therefore, provides new method improve properties acceptance eliminating undesirable for application lactic beverage.

Language: Английский

Gut Microbial Adaptation to Varied Altitudes and Temperatures in Tibetan Plateau Yaks DOI Creative Commons
Yanbin Zhu, Jia Wang, Yangji Cidan

et al.

Microorganisms, Journal Year: 2024, Volume and Issue: 12(7), P. 1350 - 1350

Published: July 1, 2024

The yak (Bos grunniens) exhibits exceptional regional adaptability, enabling it to thrive in the distinctive ecological niches of Qinghai-Tibet Plateau. Its survival relies on intricate balance its intestinal microbiome, essential for adapting harsh environmental conditions. Despite documented significance bacteria and fungi maintaining homeostasis supporting immune functions, there is still a substantial gap understanding how composition functionality gut microbiota vary along altitude-temperature gradients. This study aims fill this by employing 16S rRNA ITS amplicon sequencing techniques analyze compare microbiome yaks residing at different elevations exposed varying temperatures. findings demonstrate subtle variations diversity fungi, accompanied significant changes taxonomic across various altitudes temperature Notably, Firmicutes, Actinobacteriota, Bacteroidota emerged as dominant phyla all groups, with Actinobacteriota exhibiting highest proportion (35.77%) LZF group. Functional prediction analysis revealed associations between group metabolic pathways related amino acid metabolism biosynthesis. suggests potential role actinomycetes enhancing nutrient absorption yaks. Furthermore, our suggest that may enhance energy catabolism modulating Firmicutes-to-Bacteroidota ratio, potentially mitigating effects variations. Variations bacterial fungal communities among three distinct groups were analyzed using metagenomic techniques. Our indicate microbial genera increases lower are largely beneficial. To sum up, research investigated populations diverse altitude ranges. Moreover, these results comprehension makeup variability, offering perspectives resilience dry lot feeding from angle.

Language: Английский

Citations

4
The Impact of Bioactive Molecules from Probiotics on Child Health: A Comprehensive Review DOI Open Access
Linda P. Guamán, Saskya E. Carrera-Pacheco, Johana Zúñiga-Miranda

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 16(21), P. 3706 - 3706

Published: Oct. 30, 2024

: This review investigates the impact of bioactive molecules produced by probiotics on child health, focusing their roles in modulating gut microbiota, enhancing immune function, and supporting overall development. Key metabolites, including short-chain fatty acids (SCFAs), bacteriocins, exopolysaccharides (EPSs), vitamins, gamma-aminobutyric acid (GABA), are highlighted for ability to maintain regulate inflammation, support neurodevelopment.

Language: Английский

Citations

3
Bacterial exopolysaccharides: Characteristics and antioxidant mechanism DOI
Jinwei Dong, Zhenxing Chi, Siqi Lu

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 289, P. 138849 - 138849

Published: Dec. 17, 2024

Language: Английский

Citations

2
Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80 DOI Creative Commons
Ronghao Sun,

Bochun Yang,

Conghao Yang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(13), P. 2099 - 2099

Published: July 1, 2024

Peas (Pisum sativum L.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, effects Bifidobacterium animalis subsp. Lactis 80 (Bla80) fermentation on physicochemical characteristics, particle size distribution, rheological properties, volatile compounds pea milk was investigated. After by Bla80, pH decreased from 6.64 ± 0.01 5.14 0.01, (D4,3) distribution 142.4 0.47 μm 122.7 0.55 μm. addition, Lactic acid bacteria (LAB) significantly reduced milk, which conducive improving taste also indicated that Bla80 had probiotic potential utilizing substrate. According GC-MS analysis, 64 were identified in fermented included aldehydes, alcohols, esters, ketones, acids, furans. Specifically, aldehydes treated samples 27.36% compared untreated samples, while alcohols increased 11.07%, 10.96%, 5.19%, respectively. These results demonstrated can decrease unpleasant flavor, such furans, increase fruity or floral aromas milk. Therefore, provides new method improve properties acceptance eliminating undesirable for application lactic beverage.

Language: Английский

Citations

0