Selection of appropriate probiotic yeasts for use in dairy products: a narrative review

Food Production Processing and Nutrition, Journal Year: 2025, Volume and Issue: 7(1)

Published: Jan. 14, 2025

Abstract Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play vital role various industries. The advantages these microorganisms include probiotic effects, phytate biodegradation, mycotoxin breakdown, adsorption capabilities. Traditionally, research on probiotics has primarily focused lactic acid bacteria bifidobacteria; however, there is growing global interest incorporating yeast as supplement. Notably, species such Saccharomyces , Candida Debaryomyces Yarrowia Kluyveromyces have been identified for their potential. These yeasts are commonly introduced into dairy products, including kefir, yogurt, kumis, cheese. However, the compatibility matrices, well factors influencing viability functionality, remains critical area study. Ongoing exploring techniques to enhance during processing, given that different strains may exhibit varying survival rates properties. Consequently, represent promising avenue augmenting health benefits products. This development prompts essential discussions regarding selecting suitable specific applications. paper comprehensively examines historical discovery, types, properties, applications It aims shed light effects while addressing challenges associated appropriate optimize enhancement Graphical

Language: Английский

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Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 713 - 713

Published: Feb. 20, 2025

The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, systematic review aims analyze the factors that guide perception preference for fermented foods. addition, perspectives proposed based on findings. search was carried out four databases: Emerald Insight, Science Direct, Wiley Online Library, Multidisciplinary Digital Publishing Institute. keywords used were (Title/Abstract): products, overall liking, purchase intention, expectations, emotions, interculturality, perception, consumers. Ninety-two articles (n = 92) selected classified. identified (1) biological physiological, (2) extrinsic product characteristics, (3) intrinsic (4) psychological, (5) situational, (6) sociocultural. Intrinsic characteristics most relevant, while situational least studied. Our main contribution multidisciplinary approach addressing an integrated way, allowing broader perspective both This could help reader understand behavior propose improvements.

Language: Английский

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A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types

Heliyon, Journal Year: 2023, Volume and Issue: 9(6), P. e16804 - e16804

Published: May 30, 2023

Due to growing consumer interest in fitness and wellbeing, foods beverages with therapeutic functional qualities are higher demand. In addition being significant staple crops major providers of nutrition energy, cereals rich bioactive phytochemicals health benefits. Cereal grains offer a lot promise for processing into since these include wide variety such as phenolic compounds, carotenoids, dietary fibres, phytosterols, tocols, gamma-oryzanol, phytic acid. Despite the fact that made from cereal produced globally, they have received very little technological scientific attention. The confer replacements milk grains, roasted grain teas fermented non-alcoholic drinks. This review emphasizes on three primary kinds grains. Further, potential applications directions future related discussed elaborated methods, benefits product attributes. grain-based may represent promising new class healthy our daily lives food industry gets more diverse.

Language: Английский

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Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America

Fermentation, Journal Year: 2023, Volume and Issue: 9(4), P. 315 - 315

Published: March 23, 2023

Traditional fermented foods are inherent to the human diet and represent an important part of culture each country. The fermentation process has been traditionally used as a method food preservation. It allows modifying technological, sensory, nutritional attributes raw ingredients. Latin America vast history with these products, but they not always known worldwide. One most microorganisms in is lactic acid bacteria. This review aims provide insight into main attributes, benefits, characteristics traditional beverages from made A bibliography analysis general aspects products this region was carried out, focusing on (with without alcohol), their representation native communities, value effect health, well risk consumption. concluded that usually prepared specific ingredients (such cassava corn), bacteria present identifiable due variability artisanal production. observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc, Streptococcus, Weisella, among others.

Language: Английский

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Are Fermented Foods Effective against Inflammatory Diseases?

International Journal of Environmental Research and Public Health, Journal Year: 2023, Volume and Issue: 20(3), P. 2481 - 2481

Published: Jan. 30, 2023

Fermented foods have been used over the centuries in various parts of world. These are rich nutrients and produced naturally using biological tools like bacteria fungi. Fermentation edible has rooted ancient cultures to keep food for preservation storage a long period time with desired or enhanced nutritional values. Inflammatory diseases rheumatoid arthritis, osteoarthritis, chronic inflammatory pain disorders that difficult treat, current treatments these fail due adverse effects prescribed medications time. containing probiotic fungi can enhance immune system, improve gastrointestinal health, lower risk developing diseases. Foods prepared from vegetables by fermentation, kimchi, sauerkraut, soy-based foods, turmeric, lack proper clinical translational experimental studies. The review focused on effectiveness fermented drinks against inflammation, oxidative stress. We also described potential limitations efficacies usages products provide an overarching picture research field.

Language: Английский

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Beyond colors: The health benefits of maize anthocyanins

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(1), P. 100399 - 100399

Published: Feb. 13, 2024

The anthocyanins (ACN) are water-soluble pigments present in the pericarp or aleurone layer of maize kernel. authentic color landraces being grown by farmers at a smaller scale restricted to local consumers. These ears (cob with kernels) which receiving more prominence not only for their environment friendly and natural colorant properties but also numerous health benefits from edible food pigments. Since anthocyanin have significant effects on animal health, it is catching attention processing companies as well high-end culinary markets. In this review, we represented functional maize. Earlier, studies best vitro tests were extrapolatory now using cell models trials providing foolproof evidence significance corn anthocyanins. mechanisms action cellular molecular level been understood.

Language: Английский

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Bioactive peptides released by lactic acid bacteria fermented pistachio beverages

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103988 - 103988

Published: March 28, 2024

Fruit and vegetable are the raw materials for many popular fermented beverages with potential health benefits. In present study, a novel pistachio beverage selected strains of lactic acid bacteria belonging to species Leuconostoc pseudomesenteroides Companilactobacillus paralimentarius was produced, extent proteolysis evaluated. Physico-chemical microbiological analyses, together peptidomics proteomics, were carried out on after 24 h fermentation, using both non-inoculated chemically acidified as controls. Amino sequence hundreds peptides mainly released from 2S albumin, 11S 7S globulin characterized. The number frequency identified higher in started pseudomesenteroides, followed by acidic beverage. These results suggest that, addition endogenous proteases active at pH, proteolytic system LAB directly participated peptide degradation some extent. According BIOPEP database, group 31 potentially bioactive, primarily associated antioxidative properties, ACE DPP-IV inhibition. showed highest amount bioactive peptides. This study lays foundations design pistachio-fermented properties.

Language: Английский

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Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

International Journal of Food Science, Journal Year: 2024, Volume and Issue: 2024, P. 1 - 11

Published: April 5, 2024

Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into probiotics for pharmaceutical and functional feed products. This research is aimed at (1) obtaining identifying LAB isolates (2) studying the microbiome (bacterial diversity abundance) of spontaneously-fermented foods Kalimantan Island, Cincalok, Tempoyak, Mandai. To obtain isolates, samples were serially diluted inoculated on MRS agar that contained 1% CaCO3 (MRSA). Isolates forming clear zones purified identified by DNA barcoding. The was studied using genomic-sequencing techniques analysed taxonomic composition. Seven pure obtained from two one barcoding revealed Cincalok seven Staphylococcus carnosus (strain HSP-S16), Tetragenococcus halophilus (FSB201), Corynebacterium phoceense, Vagococcus vulneris (SS1995), Enterococcus faecalis (S11-6), Pisciglobus halotolerans (C01), Priestia filamentosa (P3.1); Levilactobacillus brevis (E1D3BL1) Lactiplantibacillus plantarum (UMCC-2996); Mandai, cohnii (XAAS.x13; non-LAB). T. halophilus, E. faecalis, P. halotolerans, L. brevis, belong to LAB. non-LAB in these three first documented report. dominance Firmicutes phyla foods, 93% 89.94% 60.32% On genus level, dominated 40.33%, Anaerococcus 23.29%, 9.27%, Lactobacillus 6.84%. Meanwhile, Tempoyak only 89.94%. Mandai 31.97%, Proteus 17.14%, Aerococcus 16.85%, Mangrovibacter 15.15%, 6.2%. However, Mandai’s not culturable/isolated MRSA. plausibility those unculturable require coculturing other additional media components grow study report regarding along their culturable isolates.

Language: Английский

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Fermented beverages among indigenous Latin American societies

Frontiers in Sustainable Food Systems, Journal Year: 2024, Volume and Issue: 8

Published: June 13, 2024

Purpose Traditional fermented beverages are a valuable cultural, economic, and social heritage of Latin American societies that deserve to be preserved strengthened with sustainable development respect for diversity. Therefore, this article will demonstrate, through scientific literature, the importance indigenous nutritional contributions most traditional North South America. Methods This systematic review followed PRISMA (Preferred Reporting Items Systematic Reviews Meta-Analysis) verification protocol. The study focused on exploring information Central beverages. search was conducted in Biomed, PubMed, ScienceDirect, Scopus, Scielo, Google Scholar databases identify publications published within past 15 years. Results However, presence toxic compounds such as biogenic amines phenols affect quality product human health has been detected. In addition, it found macro-and micronutrients, vitamins, microorganisms differ according type raw material used. It concluded corn is widely used produce At same time, Mexico more research product, analyses being carried out use production several studies have shown using validated standardized methodologies detect weapons crucial ensure accurate identification, effective response, compliance legal security requirements critical area.

Language: Английский

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Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters

International Journal of Food Science & Technology, Journal Year: 2023, Volume and Issue: 59(1), P. 129 - 141

Published: Oct. 20, 2023

Summary Different raw rice and starters will affect the quality of Chinese wine (CRW). This study focused on (flavour components, total phenolic content antioxidant capacity) between Hong Qu japonica Wheat glutinous wine. Free amino acids volatile compounds were analysed respectively. Total was compared using Folin–Ciocalteu methods activity DPPH, ABTS + FRAP methods. The results indicated that free acid CRW ranged from 0.959 ± 0.09 to 3.229 0.24 g L −1 . About 65 obtained in samples, mainly including alcohols, esters, aldehydes, acids, phenols ethers. Isopentanol, isobutanol, phenylethyl alcohol, ethyl lactate, diethyl succinate, benzaldehyde, furfural 2,4‐ditert‐butylphenol prominent aroma components samples. samples 0.27 0.00 0.45 0.01 mg GAE mL Experimental showed different radical scavenging capacity ferric‐reducing capacity. These proved with had abundant flavour strongest capacity, brewing material can be better developed production CRW.

Language: Английский

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