Role of Lactic Acid Bacteria in Food Preservation and Safety

Foods, Journal Year: 2022, Volume and Issue: 11(9), P. 1283 - 1283

Published: April 28, 2022

Fermentation of various food stuffs by lactic acid bacteria is one the oldest forms biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon received more scientific attention, particularly use strains (LAB). Certain LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, many authors proved that have ability to neutralize mycotoxin produced last group. Antimicrobial mainly based on production metabolites such as acid, organic acids, hydroperoxide bacteriocins. In addition, some research suggests other mechanisms pathogens well their toxic metabolites. These properties are very important because future possibility exchange chemical physical methods preservation with biological method Biopreservation defined extension shelf life increase safety controlled microorganisms or This may determine alternative usage preservatives. study, possibilities provided. Our aim yield knowledge about fermentation pathogenic microorganisms. we would like introduce actual information health aspects associated consumption fermented products, probiotics.

Language: Английский

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The Influence of Dietary Factors on the Gut Microbiota

Microorganisms, Journal Year: 2022, Volume and Issue: 10(7), P. 1368 - 1368

Published: July 7, 2022

There is increasing evidence that diet influences the relationship between gut microbiota and individual health outcomes. Nutrient intake affects composition of microbial community provides metabolites influence host physiology. Dietary patterns, including macronutrient balance feeding/fasting cycles which may be manipulated with dietary regimens based on caloric restriction periods, homeostasis through its impact ecosystem. Along same line, prebiotic probiotic ingredients additives in foods, as well degree food processing have consequences related immune metabolic response human host. Acquiring knowledge these aspects, especially an -omics-integral approach, might provide basis for personalized nutritional interventions directed to avoid dysbiosis contribute prevention major chronic degenerative diseases. Despite vast scientific supporting factors function, underlying mechanisms their potential are far from clear. a lack well-designed longitudinal studies performed target population groups whose patterns can particularly relevant future health, case infants, pregnant women, or athletes.

Language: Английский

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Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals

Foods, Journal Year: 2023, Volume and Issue: 12(3), P. 644 - 644

Published: Feb. 2, 2023

The solid-state fermentation of Baijiu is complicated by the co-fermentation many microorganisms. instability composition and abundance microorganisms in process leads to fluctuations product quality, which one bottleneck problems faced Strong-flavor industry. In this study, we established a combination functional for stable main flavor compounds Baijiu, including medium long-chain fatty acid ethyl esters such as hexanoic acid, ester; butanoic octanoic acetic 9,12-octadecadienoic decanoic ester fermented grains. Our study investigated effects microbial combinations on from three aspects: composition, interactions, association with compounds. results showed that added (Lactobacillus, Clostridium, Caproiciproducens, Saccharomyces, Aspergillus) became dominant species system formed positive interactions other microorganisms, while negative between were significantly reduced systems contained both Daqu redundancy analysis Cloacibacterium, Chaenothecopsis, Anaerosporobacter, Sporolactobacillus) strong correlations (hexanoic lactic ester). These indicated it was feasible produce combination, could promote production.

Language: Английский

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Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Foods, Journal Year: 2023, Volume and Issue: 12(1), P. 207 - 207

Published: Jan. 3, 2023

Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It significant to deeply reveal the dynamic changes microorganisms in manufacturing process and their impact on formation flavor chemicals correlated with quality can be divided into seven rounds, from which kinds base Baijius are produced. The third round significantly better than that first second but mystery behind phenomenon has not yet been revealed. Based high-throughput sequencing analysis grains, correlation analysis, concentrations grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic decanoic dodecanoic phenylacetic 3-(methylthio)-propionic acid acetic phenylethyl butyl ester, other closely related sauce-flavor Baijiu, such as tetramethylpyrazine. should an important reason for improvement Correlation showed ester synthesis was promoted by bacteria genus

Language: Английский

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Exploring the controllability of the Baijiu fermentation process with microbiota orientation

Food Research International, Journal Year: 2023, Volume and Issue: 173, P. 113249 - 113249

Published: July 19, 2023

Language: Английский

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Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review

Food Research International, Journal Year: 2024, Volume and Issue: 188, P. 114497 - 114497

Published: May 11, 2024

Language: Английский

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Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103925 - 103925

Published: March 19, 2024

Language: Английский

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Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 245 - 245

Published: Jan. 14, 2025

Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield quality. This study used three machine learning models (Logistic Regression, KNN, Random Forest) combined with multi-omics (metagenomics flavoromics) to develop a classification model for fermentation. SHAP analysis identified 13 Fermentation 9 microbial biomarkers, along 12 flavor biomarkers. Komagataeibacter Gluconacetobacter are key normal while Ligilactobacillus Lactobacillus cases. Excessive acid ester markers caused unbalanced aromas fermentations. Additionally, ecological reveal the bacterial community assembly fermentations was influenced by stochastic factors, fungal deterministic factors. RDA shows that moisture significantly drove Differential gene KEGG pathway enrichment identify metabolic pathways markers. provides theoretical basis regulating stacking ensuring

Language: Английский

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Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Food Research International, Journal Year: 2021, Volume and Issue: 152, P. 110900 - 110900

Published: Dec. 15, 2021

Language: Английский

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Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)

Food Research International, Journal Year: 2022, Volume and Issue: 155, P. 111128 - 111128

Published: March 12, 2022

Language: Английский

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