Effects of different fermentation temperatures and salt concentrations on the physicochemical properties, quality, safety, bacterial composition of northeastern sauerkraut
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106480 - 106480
Опубликована: Апрель 1, 2025
Язык: Английский
Plant-based probiotic foods: current state and future trends
Food Science and Biotechnology,
Год журнала:
2024,
Номер
33(15), С. 3401 - 3422
Опубликована: Авг. 28, 2024
Язык: Английский
Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics
Food Bioscience,
Год журнала:
2024,
Номер
unknown, С. 105130 - 105130
Опубликована: Сен. 1, 2024
Язык: Английский
Development of a Flavor-Oriented Synthetic Microbial Community for pour-over rice wine: A Comprehensive Microbial Community Analysis
Food Microbiology,
Год журнала:
2024,
Номер
126, С. 104677 - 104677
Опубликована: Ноя. 2, 2024
Язык: Английский
Amplification-free quantification of Lactiplantibacillus plantarum in food fermentations based on CRISPR/Cas12a with multi-crRNAs
Food Bioscience,
Год журнала:
2024,
Номер
62, С. 105290 - 105290
Опубликована: Окт. 13, 2024
Язык: Английский
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
Food Chemistry X,
Год журнала:
2024,
Номер
25, С. 102071 - 102071
Опубликована: Дек. 7, 2024
Язык: Английский
Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched Cardamine violifolia Pickles Fermented by Three Distinct Methods
Fermentation,
Год журнала:
2024,
Номер
10(12), С. 632 - 632
Опубликована: Дек. 11, 2024
Cardamine
violifolia
is
a
selenium
(Se)-rich
vegetable
crop
belonging
to
the
Brassicaceae
family.
This
study
investigated
Se
concentration
and
volatiles
in
fresh
(CK)
C.
violifolia,
natural
fermented
(NF),
Lactiplantibacillus
plantarum
(LP),
Leuconostoc
mesenteroides
(LM)
pickles.
Results
showed
that
fermentation
promoted
levels
of
selenocysteine,
methyl
selenate.
A
total
648
volatile
compounds
were
found,
including
119
terpenoids,
105
heterocyclic
compounds,
103
esters,
65
hydrocarbons.
Differential
analysis
indicated
induced
release
when
compared
CK,
whereas
profiles
LM
NF
pickles
notable
differences
from
LP
SeCys2,
MeSeCys,
selenate
significantly
correlated
several
implying
metabolism
may
affect
formation
volatiles.
Conclusively,
aroma
bioactive
degradation
unpleasant
harmful
substances
Язык: Английский
Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables
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.
Язык: Английский