Activity detection of lactic acid bacteria based on fluorescence color difference of boron and nitrogen co-doped carbon dots

Food Bioscience, Год журнала: 2025, Номер 64, С. 105880 - 105880

Опубликована: Янв. 10, 2025

Язык: Английский

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Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties

Food Reviews International, Год журнала: 2025, Номер unknown, С. 1 - 35

Опубликована: Янв. 30, 2025

Язык: Английский

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An Insight into Plant-based Yogurts: Physicochemical, Organoleptic Properties and Functional Food Aspects

Journal of Food Composition and Analysis, Год журнала: 2025, Номер unknown, С. 107578 - 107578

Опубликована: Апрель 1, 2025

Язык: Английский

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The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste

Food Chemistry, Год журнала: 2025, Номер 484, С. 144328 - 144328

Опубликована: Апрель 13, 2025

Язык: Английский

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Nutritional and microbiological dynamics in the preparation of prahoc fish paste

PLoS ONE, Год журнала: 2025, Номер 20(4), С. e0321834 - e0321834

Опубликована: Апрель 24, 2025

Prahoc is a traditional fermented fish widely consumed in Cambodia. Nevertheless, the processing and nutritional values of this daily-consumed product were poorly described. This study offers detailed analysis biochemistry, composition, microbiota during six-month incubation. Macronutrients (e.g. lipids, proteins) are rather well preserved preparation paste but fatty acid amino profiles slightly modified at end unit operation. Free acids increased, which facilitates vitro digestibility final paste, while beneficial acids, such as eicosapentaenoic docosahexaenoic decreased. At process, peroxide value was nearly five times greater than limit set by Codex Alimentarius (10 meq O 2 /kg). Biogenic amines, particularly cadaverine, present remained within acceptable limits. Metabarcoding revealed that salt-tolerant bacteria dominated fermentation fungal activity minimal. Lactic bacteria, Vagococcus Streptococcus , predominant before salt addition, pathogen Aeromonas established itself immediately after. Clostridium steady throughout, Lentibacillus became dominant after six months. Food safety concerns related to biogenic peroxides, highlight need for establishing standard operational practices among national processors mitigate food risks.

Язык: Английский

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Probiotic Products from Laboratory to Commercialization

Trends in Food Science & Technology, Год журнала: 2024, Номер unknown, С. 104807 - 104807

Опубликована: Ноя. 1, 2024

Язык: Английский

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Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms

Trends in Food Science & Technology, Год журнала: 2024, Номер unknown, С. 104832 - 104832

Опубликована: Дек. 1, 2024

Язык: Английский

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Genomic Characterization and Probiotic Properties of Lactiplantibacillus pentosus Isolated from Fermented Rice

Probiotics and Antimicrobial Proteins, Год журнала: 2024, Номер unknown

Опубликована: Окт. 21, 2024

Язык: Английский

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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

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