Microbiological characteristics of traditionally-produced salted eggs in Indonesia DOI Creative Commons
Reggie Surya, David Nugroho

BIO Web of Conferences, Journal Year: 2025, Volume and Issue: 169, P. 02006 - 02006

Published: Jan. 1, 2025

This study investigates the microbiological characteristics of salted eggs, a popular delicacy in Indonesia known for its distinct flavor and extended shelf life. The traditional method producing eggs adopted this involved coating fresh duck paste made from rice husk ash, salt water 30 days. Due to involvement microorganisms production process has been proposed be categorized as spontaneous fermentation. research aims analyze, identify compare microbial communities present order understand their role development preservation. Microbial analysis was conducted using colony counting methods 16S rRNA Next Generation Sequencing Illumina MiSeq Platform bacterial communities. Results indicated significant increase halophilic lactic acid bacteria eggs’ white yolk compared eggs. Firmicutes Proteobacteria appeared two most dominant phyla Major genera such Pseudomonas Burkholderia , exhibited decrease due salting process. major phylum included bacteria, Bacillus Lactobacillus Weissella Pediococcus Tetragenococcus tolerance potential probiotic properties. As whole, provides thorough profiling further insights, improving safety quality through management.

Language: Английский

Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food DOI Creative Commons
Yulma Lizbeth Aguirre-García, Sendar Daniel Nery‐Flores, Lizeth Guadalupe Campos‐Múzquiz

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(3), P. 168 - 168

Published: March 15, 2024

Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes considerable relevance for food processing. These strains, in addition to their ability modify texture and flavor foods, possess beneficial properties human health. They enhance quality making it more nutrient-rich contribute preservation. The production acid, vitamins, exopolysaccharides, bacteriocins, among other compounds, confers these LAB. In realm preservation, bacteriocins play a crucial role. This is because act inhibiting growth reproduction unwanted microorganisms interacting cell membrane, causing its rupture. preservative effect has led LAB widespread use during review highlights importance carried out industry bio-preservation foods. findings emphasize continuing investigations harness production.

Language: Английский

Citations

24
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products DOI Creative Commons
Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(6), P. 298 - 298

Published: June 4, 2024

Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, which LAB play a fundamental role, is one of the oldest methods preservation. survival and viability various products are great importance. During technological processes, external physicochemical stressors appear often combinations. To ensure LAB, adjustment optimal conditions should be considered. strains carefully selected particular matrices processes involved. The LAB’s robustness different environmental includes defense mechanisms against stress, including phenomenon adaptation, cross-protection. Recently established positive health effects influence on human wellbeing caused some most desirable microorganisms industry. A good understanding adaptation can lead both optimization production storage conditions, as well obtaining with increased tolerance stressors. Hopefully, result, final product naturally present or added achieve outstanding quality safety benefits that meet consumer expectations.

Language: Английский

Citations

19
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective DOI
Yuzhu Zhang, Jing Zhang,

Jingwen Yan

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 148, P. 104410 - 104410

Published: April 7, 2024

Language: Английский

Citations

18
Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health DOI
Alice Njolke Mafe, Great Iruoghene Edo, Patrick Othuke Akpoghelie

et al.

Probiotics and Antimicrobial Proteins, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 14, 2025

Language: Английский

Citations

7
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing DOI Creative Commons
Alice Njolke Mafe, Great Iruoghene Edo,

Raghda Makia

et al.

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100852 - 100852

Published: Nov. 26, 2024

Language: Английский

Citations

13
Traditional fermented foods of Nigeria: microbiological safety and health benefits DOI
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(6), P. 4246 - 4271

Published: March 21, 2024

Language: Английский

Citations

12
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages DOI Creative Commons
Christian Anumudu, Taghi Miri, Helen Onyeaka

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3714 - 3714

Published: Nov. 21, 2024

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their roles enhancing safety, quality, nutritional value. As starter cultures, probiotics, bacteriocin producers, LAB contributes to production of high-quality foods beverages that meet growing consumer demand minimally processed functional health-promoting products. Industrial processing, especially fresh produce sector, is shifting use more natural bioproducts production, prioritizing not only preservation but also enhancement characteristics final product. Starter essential this approach, are carefully selected robust adaptation environment. These often combined with contribute beyond basic fermentation by improving value, properties foods. Thus, selection critical preserving integrity, nutrition foods, fruits vegetable beverages, which a dynamic microbiome. In addition reducing risk foodborne illnesses spoilage through metabolites, including bacteriocins they produce, these products can amino acids, lactic other directly impact quality. result, significantly alter organoleptic quality while extending shelf life. This review aimed at highlighting diverse applications value across range fermented specific focus on metabolites fruit contributions as producers.

Language: Английский

Citations

12
Impact of Metabolites from Foodborne Pathogens on Cancer DOI Creative Commons
Alice Njolke Mafe, Dietrich Büsselberg

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3886 - 3886

Published: Dec. 1, 2024

Foodborne pathogens are microorganisms that cause illness through contamination, presenting significant risks to public health and food safety. This review explores the metabolites produced by these pathogens, including toxins secondary metabolites, their implications for human health, particularly concerning cancer risk. We examine various such as Salmonella sp., Campylobacter Escherichia coli, Listeria monocytogenes, detailing specific of concern carcinogenic mechanisms. study discusses analytical techniques detecting chromatography, spectrometry, immunoassays, along with challenges associated detection. covers effective control strategies, processing techniques, sanitation practices, regulatory measures, emerging technologies in pathogen control. manuscript considers broader highlighting importance robust policies, awareness, education. identifies research gaps innovative approaches, recommending advancements detection methods, preventive policy improvements better manage foodborne metabolites.

Language: Английский

Citations

10
Lactic Acid Bacteria in Sustainable Food Production DOI Open Access
Kamila Rachwał, Klaudia Gustaw

Sustainability, Journal Year: 2024, Volume and Issue: 16(8), P. 3362 - 3362

Published: April 17, 2024

The main tenets of the sustainable food production model are to reduce adverse environmental impacts and use available resources more efficiently. allows companies adapt their strategies current challenges requirements while maintaining long-term stability competitiveness. To ensure that chain participants implement appropriate practices, research is being conducted develop new solutions. Among important issues great interest researchers lactic acid bacteria (LAB). These play a pivotal role in production, encompassing environmental, economic, social aspects. following article highlights recent innovations advancements LAB applications, contributing enhanced efficiency development products. By fermenting food, effectively enhances safety, prolong shelf life, augment nutritional values, simultaneously eliminating or outcompeting foodborne pathogens, thus preventing poisoning. This underscores these often-overlooked aspects LAB, such as critical fermented sustaining humanity during challenging times, by providing essential nutrients, supporting health through its unique preservative probiotic properties. It also points out lesser-known applications microorganisms, including degradation organic waste biogas bioplastics production.

Language: Английский

Citations

9
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits DOI Creative Commons
Yeonhee Pyo, Ki Han Kwon,

Yeon Ja Jung

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2386 - 2386

Published: July 28, 2024

Fermented foods can provide many benefits to our health. These are created by the action of microorganisms and help support digestive health immune system. include yogurt,

Language: Английский

Citations

8