Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 154, P. 104775 - 104775
Published: Nov. 5, 2024
Language: Английский
Food Research International, Journal Year: 2023, Volume and Issue: 173, P. 113249 - 113249
Published: July 19, 2023
Language: Английский
Citations
44
Neuroscience & Biobehavioral Reviews, Journal Year: 2024, Volume and Issue: 158, P. 105562 - 105562
Published: Jan. 25, 2024
Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has increasing attention on ability of gut microbes, so called psychobiotics, positively impact behaviour though microbiota-gut-brain axis. Fermented foods offer themselves as a combined microbiota modulating intervention. Indeed, they contain potentially beneficial microbial metabolites and other bioactives, which are being harnessed axis for positive benefits. This review highlights diverse nature fermented in terms raw materials used type fermentation employed, summarises their potential shape composition microbiota, brain communication pathways including immune system and, ultimately, modulate Throughout, we identify knowledge gaps challenges faced designing human studies investigating health-promoting individual or components thereof. Importantly, also suggest solutions that can advance understanding therapeutic merit
Language: Английский
Citations
27
Food Research International, Journal Year: 2023, Volume and Issue: 177, P. 113865 - 113865
Published: Dec. 16, 2023
Language: Английский
Citations
23
Food Bioscience, Journal Year: 2024, Volume and Issue: 57, P. 103592 - 103592
Published: Jan. 8, 2024
Language: Английский
Citations
11
Bioresource Technology, Journal Year: 2024, Volume and Issue: 403, P. 130854 - 130854
Published: May 16, 2024
Language: Английский
Citations
11
Food Bioscience, Journal Year: 2024, Volume and Issue: 60, P. 104363 - 104363
Published: May 16, 2024
Language: Английский
Citations
9
Food Research International, Journal Year: 2024, Volume and Issue: 190, P. 114557 - 114557
Published: May 27, 2024
Language: Английский
Citations
8
Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 216 - 216
Published: Jan. 12, 2025
Directed Evolution of Microbial Communities (DEMC) offers a promising approach to enhance the functional attributes microbial consortia in fermented foods by mimicking natural selection processes. This review details application DEMC foods, focusing on optimizing community traits improve both fermentation efficiency and sensory quality final products. We outline core techniques used DEMC, including strategic construction initial communities, systematic introduction stress factors induce desirable traits, use artificial cultivate superior communities. Additionally, we explore integration genomic tools dynamic analysis understand guide evolutionary trajectories these While shows substantial potential for refining food products, it faces challenges such as maintaining genetic diversity stability Looking ahead, advanced omics technologies computational modeling is anticipated significantly predictability control evolution By systematically improving management serves crucial tool enhancing consistency directly contributing more robust efficient production systems.
Language: Английский
Citations
1
Applied and Environmental Microbiology, Journal Year: 2024, Volume and Issue: 90(4)
Published: March 20, 2024
ABSTRACT Fermented microbiota is critical to the formation of microenvironment and metabolic profiles in spontaneous fermentation. Microorganisms generate a diverse array metabolites concurrent with release heat energy. In case Daqu fermentation, peak temperature exceeded 60°C, forming typical high-temperature fermentation system known as Daqu. However, microorganisms that cause quality variation how they affect functional process are not yet clear. This study adopted high-throughput sequencing monitored dynamic fluctuations environmental factors identify pivotal microorganism responsible for alterations interaction patterns keystone taxa decline different operational areas during situ had been mainly attributed taxonomic unit (OTU)_22 ( Pediococcus acidilactici ). Additionally, we used isothermal microcalorimetry, plate inhibition experiments, vitro simulation experiments explore impact spp. on generation, microorganisms, metabolite profiles. Results showed generated by was significantly lower than Bacillus spp., filamentous fungi, yeast. addition, preferential growth P. strain AA3 would obviously other strains colonize through competition, its made significant fungi. The addition simulated loss pyrazines acids metabolites. These evidences overgrowth greatly influenced high temperatures compounds solid-state systems. Our work illustrated vital variability mediated microbial assembly metabolites, well temperature. results emphasized role production importance cooperation improving quality. IMPORTANCE stable high-quality saccharifying fermenting starter traditional prerequisite liquor brewing. An imbalance homeostasis can adversely Identification such verifying their associations parameters pose challenge environment. To enhance fermented products, strategies bioaugmentation or control harmful be employed. started differences series could potentially contribute product disparities, found interactions facilitated directly indirectly seriously affected development communities microenvironment. only identified quality, but also demonstrated interact system, which provide guidance supervision actual process. Besides, application microcalorimetry this helpful us understand capacity adaptability presented commendable framework controlling inspired further investigations similar
Language: Английский
Citations
8
Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103148 - 103148
Published: Sept. 23, 2023
Language: Английский
Citations
16