Microbiome Research Reports, Год журнала: 2023, Номер 3(1)
Опубликована: Дек. 8, 2023
Язык: Английский
Nature Reviews Gastroenterology & Hepatology, Год журнала: 2023, Номер 21(4), С. 248 - 266
Опубликована: Дек. 11, 2023
Язык: Английский
Процитировано
80
Microbial Biotechnology, Год журнала: 2024, Номер 17(2)
Опубликована: Фев. 1, 2024
Fermented foods (FFs) are part of the cultural heritage several populations, and their production dates back 8000 years. Over last ~150 years, microbial consortia many most widespread FFs have been characterised, leading in some instances to standardisation production. Nevertheless, limited knowledge exists about communities local traditional possible effects on human health. Recent findings suggest they might be a valuable source novel probiotic strains, enriched nutrients highly sustainable for environment. Despite increasing number observational studies randomised controlled trials, it still remains unclear whether how regular FF consumption is linked with health outcomes enrichment gut microbiome health-associated species. This review aims sum up associated microbiomes, outlining role fermentation respect boosting nutritional profiles attempting establish link between health-beneficial outcomes.
Язык: Английский
Процитировано
31
Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(2)
Опубликована: Март 1, 2025
Traditional fermented foods and beverages have played a vital role in the diet, culture, economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, sustainable development. Despite their importance, comprehensive documentation production methods, nutritional benefits, safety challenges remains limited. This review critically examines most widely consumed region, derived from both plant dairy sources, with focus on processing technologies, microbial dynamics, profiles, issues. Data were gathered systematic published unpublished scientific research between March April 2023. These products are predominantly obtained through spontaneous fermentation, bioprocessing method that enhances shelf life, value, sensory attributes. A diverse range products, including non-alcoholic alcoholic beverages, porridges, breads, yogurt-like rely heavily activity lactic acid bacteria yeasts. While these rich essential nutrients such as carbohydrates, proteins, vitamins, minerals, non-standardized fermentation processes often result inconsistent quality pose risks related foodborne pathogens toxins. emphasizes urgent need developing standardized practices, isolation application starter cultures, improve product quality. Furthermore, scaling up traditional methods commercialization offers significant opportunities enhance regional nutrition economic development while addressing assurance.
Язык: Английский
Процитировано
2
Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100468 - 100468
Опубликована: Авг. 9, 2024
Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.
Язык: Английский
Процитировано
15
Bioactive Carbohydrates and Dietary Fibre, Год журнала: 2024, Номер 31, С. 100407 - 100407
Опубликована: Фев. 27, 2024
Язык: Английский
Процитировано
6
Foods, Год журнала: 2024, Номер 13(5), С. 730 - 730
Опубликована: Фев. 28, 2024
Recent advancements in the field of food science have spurred a surge research focused on unraveling intricate world flavor compounds fermented products [...].
Язык: Английский
Процитировано
5
Journal of Nutrition, Год журнала: 2024, Номер 154(8), С. 2335 - 2345
Опубликована: Июль 4, 2024
Dietary supplement use in the United States is widespread and increasing, especially among certain population groups, such as older Americans. The science surrounding dietary supplements has evolved substantially over last few decades since their formal regulation 1994. Much been learned about mechanisms of action many ingredients, but evidence on health effects still building. As true much nutrition research, there are studies that point to effects, not all at level scientific (e.g., randomized controlled interventions), rigor, or quality needed for definitive statements efficacy regarding clinical end points. New technologies approaches being applied supplements, including nutrigenomics microbiome analysis, data science, artificial intelligence (AI), machine learning—all which can elevate behind supplements. Products contain an array bioactive compounds derived from foods well medicinal plants, creates enormous challenges collection management. Clinical applications, particularly those aimed providing personalized options patients, have become more sophisticated incorporated increasingly into practice self-care. goals this article provide historical context identify research resources, suggest some future directions field.
Язык: Английский
Процитировано
5
Ukrainian journal of veterinary sciences, Год журнала: 2024, Номер 15(1), С. 24 - 47
Опубликована: Янв. 19, 2024
Probiotic preparation containing bacteria of the genus Bacillus subtilis and licheniformis used for feeding broiler chickens to improve feed digestion, nutrient absorption, increase immune status productivity, prevention treatment various poultry diseases. The purpose study is conduct histological tests chicken slaughter products when they were administered a probiotic biologic medical product in doses of: 0.5 g, 2.0, 4.0 g per 10 dm3 water. material was examined by method. It found that muscle fibres pectoralis major are same type, evenly directed, cytoplasm moderately eosinophilic, uniformly light pink, minor layers adipose tissue between bundles fibres. morphological architectonics heart preserved, cardiomyocytes homogeneous have clear orientation. microstructure liver unchanged: hepatocytes collected type groups; central veins desolate; these cells homogeneous, clear, pink; nuclei weakly basophilic. In spleen, follicular structure formed, leukocytes diffusely placed at different stages differentiation; vessels significant numbers, thickened, calibre. cuticle muscular part stomach contains epithelial layer, volume connective base layer revealed; located under mesenchymal cuticle. Lungs bronchial tubes throughout structure, which contain blood cells. According results conducted studies, beneficial effect biological dose g/10 water on morphology internal organs established. Therefore, during drinking can be recommended productivity produce safe products. practical significance obtained determine features with probiotics its products, important obtaining best from use
Язык: Английский
Процитировано
4
Foods, Год журнала: 2024, Номер 13(15), С. 2414 - 2414
Опубликована: Июль 30, 2024
Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention cereal-based non-alcoholic fermented products. In contrast dairy products, there is no defined and standardized starter culture manufacturing Since spontaneous fermentation rarely suitable large-scale commercial production, it not surprising that have started adopt centuries-known starters based on lactic acid bacteria (LABs) the of cereals. However, little known about processes cereals with these starters. this study, we combined various analytical tools in order understand how most common cultures LABs affect types during fermentation. Specifically, 3% suspensions rice, oat, wheat flour were by pure 16 LAB strains belonging five species-Lacticaseibacillus paracasei, Lactobacillus delbrueckii, helveticus, Streptococcus thermophilus, Lactococcus lactis. The process was described terms growth changes pH, reducing sugars, starch, free proteins, phenolic compounds. organoleptic rheological features obtained products characterized, functional properties, such as antioxidant capacity angiotensin-converting enzyme inhibitory activity, determined.
Язык: Английский
Процитировано
4
Journal of Dairy Research, Год журнала: 2025, Номер unknown, С. 1 - 9
Опубликована: Янв. 13, 2025
Abstract We compared the effects of two waste-based culture media (M1 and M2) on technological properties Lacticaseibacillus paracasei 90 (L90) for its application as a secondary in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, 40 d), microbiological counts, carbohydrates organic acids (7 moisture, fat, protein volatile compounds (40 d). viability metabolic performance strain cheeses also verified along ripening. Lactobacilli counts experimental manufactured with L90 ~8 log CFU/g d, meanwhile adventitious lactobacilli reached ~4 control cheese (made without L90). levels lactic acid, citric acid pyruvic similar among reaching ~1433 mg/100 g, ~172 7 respectively. However, concentration showed numerical differences between cheeses. made adjunct lower residual galactose (< 588 g) comparison (836 g), highlighting potential to play bioprotective role. In same vein, orotic hippuric metabolized degrees L90, < 3.7 g detection limit, respectively, d. general, profiles not negatively affected by used. On contrary, production key aroma (diacetyl acetoin) was positively growth these alternative media. results demonstrated that could be used an cheese, regardless employed growth.
Язык: Английский
Процитировано
0