Applied Sciences,
Год журнала:
2024,
Номер
15(1), С. 121 - 121
Опубликована: Дек. 27, 2024
The
study
aimed
to
evaluate
the
antioxidant
potential
and
microbial
composition
of
edible
fermented
vegetable
roots
available
on
Polish
market,
including
celeriac,
carrot,
beetroot,
radish,
white
radish.
microbiological
determinations
were
conducted
according
European
Standards.
total
phenol
content
(TPC)
was
measured
by
Folin–Ciocalteu
(FC)
method,
while
capacity
(TAC)
analyzed
CUPRAC
DPPH
assays.
mean
recovery
for
FC,
CUPRAC,
in
range
104–105%,
97–102%,
96–108%,
precision
amounted
2.3,
2.75,
5.99,
respectively.
average
among
all
decreased
following
order:
beetroot
>
celeriac
radish
carrot
In
case
analyses,
no
bacteria
found
pasteurized
products.
However,
unpasteurized
vegetables,
7
out
11
products
met
FAO/WHO
criteria
probiotic
foods,
as
they
contained
a
sufficient
number
lactic
acid
lacked
Escherichia
coli.
None
tested
contaminated
with
Bacillus
cereus,
Salmonella
spp.,
Enterococcus
or
spore-forming
anaerobic
bacteria.
Moreover,
chemometric
techniques
such
Kruskal–Wallis
test
cluster
analysis
used
differentiate
samples
view
their
potential.
These
analyses
demonstrated
similarity
from
Apiaceae
Brassicaceae
families
highlighting
differences
compared
Amaranthaceae
family.
This
study
employed
Lactobacillus
plantarum
R1
and
brevis
R2
to
ferment
Dendrocalamus
latiflorus
shoots,
significantly
enhancing
γ-aminobutyric
acid
(GABA)
content
365.86
mg
kg
−1
,
representing
a
3.86-fold
increase
compared
natural
fermentation.
Foods,
Год журнала:
2025,
Номер
14(9), С. 1512 - 1512
Опубликована: Апрель 26, 2025
Growing
evidence
supports
the
use
of
nitrate-reducing
bacterial
strains
as
probiotics
to
enhance
benefits
nitrate
metabolism
for
both
oral
and
systemic
health.
This
study
aimed
test
reductase
activity
Levilactobacillus
brevis
CD2
(DSM-27961/CNCM
I-5566),
a
strain
widely
used
starter
culture
in
fermented
foods
recognized
its
multifaceted
health-promoting
probiotic
properties.
We
also
sought
determine
whether
lysate
enhances
reduction
ex
vivo
using
six
salivary
samples
from
healthy
subjects
while
evaluating
potential
influence
on
pH
buffering
capacity.
Considering
established
link
between
lactate
nitrite
production,
we
assessed
levels
D-lactate
after
3-hour
incubation
with
or
without
Lv.
brevis.
The
results
indicate
that
exhibits
significant
intrinsic
concentration-dependent
activity.
Additionally,
treatment
3
h
significantly
increased
generation
across
all
saliva
samples,
further
enhancement
observed
addition
exogenous
nitrates.
improved
capacity,
particularly
when
combined
nitrate.
Furthermore,
resulted
reduced
D-lactate.
To
support
validate
our
vitro
findings,
evaluated
individuals
treated
four
weeks
lozenges.
Of
note,
indicated
group
showed
increase
capacity
compared
baseline
placebo
treatment.
Overall,
suggests
acts
probiotic,
providing
new
insights
into
health
complementing
findings
previous
studies.
Fermentation,
Год журнала:
2024,
Номер
10(8), С. 421 - 421
Опубликована: Авг. 14, 2024
Port
wine
vinegar,
a
product
of
the
esteemed
wine,
is
renowned
for
its
intricate
blend
flavors
and
aromas,
result
complex
microbial
interactions.
This
study
delves
into
fascinating
world
yeast
acetic
acid
bacteria
(AAB)
interactions
during
fermentation,
which
significantly
influence
vinegar’s
chemical
composition
sensory
properties.
We
specifically
investigate
role
yeasts
in
fermenting
sugars
ethanol,
process
that
AAB
then
converts
acid.
The
impact
these
on
production
secondary
metabolites,
such
as
gluconic
acid,
ketones,
aldehydes,
esters,
contribute
to
unique
profile,
thoroughly
examined.
Advanced
analytical
techniques,
including
GC-MS
e-nose
technology,
alongside
evaluation,
are
employed
assess
effects.
research
underscores
significance
ethanol
tolerance
other
challenges
determining
vinegar
quality
importance
optimizing
fermentation
conditions
sustainable
practices.
findings
this
underscore
strain
can
enhance
market
appeal
providing
valuable
insights
industry.
review
also
identifies
exciting
critical
areas
future
research,
inspiring
further
exploration
proposing
strategies
advancing
application
culinary,
health,
industrial
contexts.
Foods,
Год журнала:
2024,
Номер
13(15), С. 2350 - 2350
Опубликована: Июль 25, 2024
The
distinctive
taste
of
Sichuan
sauce-flavored
sausage
comes
from
an
intricate
microbial
metabolism.
correlation
between
composition
and
distinct
flavor
components
has
not
been
researched.
study
used
headspace
solid-phase
microextraction
action
with
gas
chromatography
mass
spectrometry
to
find
high-throughput
sequencing
16S
rRNA
look
at
the
diversity
succession
communities.
network
model
forecasted
connection
essential
bacteria
development
flavors.
revealed
that
primary
compounds
in
sausages
were
alcohols,
aldehydes,
esters.
closely
related
microbes
ACS Food Science & Technology,
Год журнала:
2024,
Номер
4(11), С. 2724 - 2738
Опубликована: Ноя. 1, 2024
The
effects
of
cofermentation
with
Lacticaseibacillus
rhamnosus
and
Pediococcus
pentosaceus
on
the
nutritional
composition,
antioxidant
activities,
volatile
compounds,
metabolomics
potato
juice
high-fiber
powder
at
pilot
scale
were
investigated.
Compared
unfermented
fermented
24
h,
after
fermentation
for
48
possessed
highest
organic
acid,
total
polyphenols,
showed
content
soluble
dietary
fiber,
amino
acids,
galacturonic
acids.
Based
untargeted
metabolomics,
36
35
key
differential
nonvolatile
metabolites
screened
in
powder,
respectively.
Carbohydrates
mainly
metabolized
into
acids
while
converted
unsaturated
fatty
glycerophospholipids
powder.
This
study
corroborated
effectiveness
tested
strains
processes,
thus
laying
a
solid
foundation
further
large-scale
production
from
potato.
Applied Sciences,
Год журнала:
2024,
Номер
15(1), С. 121 - 121
Опубликована: Дек. 27, 2024
The
study
aimed
to
evaluate
the
antioxidant
potential
and
microbial
composition
of
edible
fermented
vegetable
roots
available
on
Polish
market,
including
celeriac,
carrot,
beetroot,
radish,
white
radish.
microbiological
determinations
were
conducted
according
European
Standards.
total
phenol
content
(TPC)
was
measured
by
Folin–Ciocalteu
(FC)
method,
while
capacity
(TAC)
analyzed
CUPRAC
DPPH
assays.
mean
recovery
for
FC,
CUPRAC,
in
range
104–105%,
97–102%,
96–108%,
precision
amounted
2.3,
2.75,
5.99,
respectively.
average
among
all
decreased
following
order:
beetroot
>
celeriac
radish
carrot
In
case
analyses,
no
bacteria
found
pasteurized
products.
However,
unpasteurized
vegetables,
7
out
11
products
met
FAO/WHO
criteria
probiotic
foods,
as
they
contained
a
sufficient
number
lactic
acid
lacked
Escherichia
coli.
None
tested
contaminated
with
Bacillus
cereus,
Salmonella
spp.,
Enterococcus
or
spore-forming
anaerobic
bacteria.
Moreover,
chemometric
techniques
such
Kruskal–Wallis
test
cluster
analysis
used
differentiate
samples
view
their
potential.
These
analyses
demonstrated
similarity
from
Apiaceae
Brassicaceae
families
highlighting
differences
compared
Amaranthaceae
family.
