Functional metabolites of probiotic lactic acid bacteria in fermented dairy products
Food and Humanity,
Год журнала:
2024,
Номер
3, С. 100341 - 100341
Опубликована: Июль 3, 2024
Язык: Английский
Plant-Based Functional Foods from Borneo
Nutrients,
Год журнала:
2025,
Номер
17(2), С. 200 - 200
Опубликована: Янв. 7, 2025
Borneo,
the
third-largest
island
in
world,
is
shared
between
Malaysia
(Sabah
and
Sarawak),
Indonesia
(Kalimantan)
Brunei.
As
a
biodiversity
hotspot,
it
home
to
about
15,000
flowering
plants
3000
tree
species,
of
which
many
are
endemic
region.
Locally
derived
plant-based
foods
gaining
popularity
due
their
lower
environmental
impact,
contribution
food
sustainability
health
benefits.
The
local
fruits
vegetables
Borneo
have
been
used
traditionally
by
indigenous
community
for
medicinal
purposes.
This
knowledge
can
provide
valuable
guide
potential
use
as
functional
foods.
review
explores
contemporary
from
including
fruit,
vegetables,
seaweeds
plant-derived
products
that
locally
consumed.
findings
show
unique
tropical
groups
wide
diversity
phytochemical
compositions
possess
array
biological
activities
anti-inflammatory,
antioxidant,
anti-microbial,
anti-proliferative,
anti-fungal,
wound
healing
expectorant
properties.
range
deserves
further
development
wider
applications
Язык: Английский
Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan
Journal of Ethnic Foods,
Год журнала:
2025,
Номер
12(1)
Опубликована: Апрель 2, 2025
Abstract
Mandai,
a
traditional
fermented
delicacy,
is
produced
from
the
inner
peel
of
cempedak
fruit
(
Artocarpus
champeden
).
This
unique
food
culinary
heritage
Banjar
ethnic
group
residing
in
Kalimantan,
and
part
Indonesia’s
rich
collection
foods.
study
aimed
to
analyze
mandai
by
examining
its
fermentation
processes
chemical
nutritional
composition.
It
also
discusses
potential
prospects
development
future.
Through
narrative
literature
review,
this
synthesized
insights
into
,
emphasizing
significance
as
functional
with
antioxidant
probiotic
properties.
review
shows
that
processing
through
starter-induced
can
improve
quality
standards
.
serves
an
important
foundation
for
future
research
benefits
methods
mandai.
Язык: Английский
Free radical scavenging and antimicrobial activities of lactic acid bacteria isolated from Indonesian traditional fermented soy food against food-borne pathogens
IOP Conference Series Earth and Environmental Science,
Год журнала:
2025,
Номер
1476(1), С. 012052 - 012052
Опубликована: Апрель 1, 2025
Abstract
Oncom,
dage
,
and
gembus
are
Indonesian
local
soy
food
traditionally
made
from
by-products
of
tofu
industries
through
a
microbial
fermentation.
Lactic
acid
bacteria
(LAB)
one
the
microorganisms
that
grow
during
fermentation
process,
which
can
affect
nutrition
quality
soyfood
product.
Therefore,
this
study
aims
to
investigate
diversity
LAB
traditional
fermented
soyfood,
antioxidant,
antimicrobial
activities.
The
isolation
results
obtained
three
isolates
oncom
(OCM01,
OCM02,
OCM03),
two
(DG04,
DG05)
(GMB06,
GMB07).
All
seven
were
Gram-positive
catalase-negative
bacteria.
Antibacterial
tests
against
Escherichia
coli
ATCC
8739
Staphylococcus
aureus
25923
showed
supernatant
isolate
GMB06
at
50%
concentration
had
highest
antibacterial
activity
with
79.02%
80.78%,
respectively.
DPPH
antioxidant
test
DG05
IC50
value
1.94
±
0.05%.
ABTS
GMB07
0.25
0.7%.
These
indicated
various
selected
strains
may
possess
potential
for
development
functional
probiotics.
Язык: Английский