Bioprocess Strategies for Maximizing SCOBY Growth and Evaluating Fermentation Dynamics on Phenolic Content and Antioxidant Activity in Roselle-based Kombucha

Phytomedicine Plus, Год журнала: 2025, Номер unknown, С. 100791 - 100791

Опубликована: Март 1, 2025

Язык: Английский

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Smart Probiotic Solutions for Mycotoxin Mitigation: Innovations in Food Safety and Sustainable Agriculture

Probiotics and Antimicrobial Proteins, Год журнала: 2025, Номер unknown

Опубликована: Май 2, 2025

Язык: Английский

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Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives

Microorganisms, Год журнала: 2025, Номер 13(6), С. 1272 - 1272

Опубликована: Май 30, 2025

Fermenting fruit and vegetable juices with probiotic bacteria is becoming a popular way to create functional drinks, offering an alternative traditional dairy-based products. These plant-based are naturally rich in nutrients that help support the growth activity of various strains. They also meet rising demand for lactose-free, vegan, clean-label options. This review looks at key microbiological, nutritional, sensory aspects fermentation juice. Common groups like Lactobacillus, Bifidobacterium, Lactococcus, Bacillus, Streptococcus show different abilities adapt juice environments, affecting properties such as antioxidant levels, shelf life, taste. The explores how factors pH, sugar heating, storage can influence results. New non-thermal processing methods maintain survival discussed. Since fermented sometimes develop off-flavors, this paper ways improve their taste overall consumer appeal. Finally, future directions suggested, including personalized nutrition, synbiotic products, advanced encapsulation technologies. Overall, shows strong potential developing new generation healthy appealing foods.

Язык: Английский

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Investigation of volatile compounds during fermentation of Elaeagnus moorcroftii Wall.ex schlecht. juice by Bifidobacterium animalis subsp. lactis HN-3 and Lacticaseibacillus paracasei YL-29

Food Chemistry X, Год журнала: 2024, Номер 21, С. 101171 - 101171

Опубликована: Фев. 6, 2024

The influence on and biotransformation of volatile compounds (VOCs) during fermentation Elaeagnus moorcroftii Wall.ex Schlecht. juice (EWSJ) through single inoculation co-inoculation Bifidobacterium animalis subsp. lactis HN-3 (B.an3) Lacticaseibacillus paracasei YL-29 (L.cp29) were analyzed headspace-solid phase microextraction-gas chromatography-mass spectrometry. Compared with the B.an3- L.cp29-fermented EWSJ, B.an3 + EWSJ had more increased 9 desirable flavor compositions less decreased in or even elimination 12 undesirable compositions, 3 new characteristic VOCs, formed interaction between L.cp29 detected. In addition, biotransformations that led to an increase a decrease VOCs mainly involved oxidation, reduction, 1 hydrolysis, isomerization reactions. This study offers theoretical basis for investigating effect Lactobacillus species developing lactic acid bacteria-fermented plant-based juices lower sugar content better flavor.

Язык: Английский

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Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review

Fermentation, Год журнала: 2023, Номер 9(8), С. 762 - 762

Опубликована: Авг. 16, 2023

Alzheimer’s disease (AD) is an ascending, neurodegenerative disorder that attacks the brain’s nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking behavioural changes. It one most common causes dementia, a group disorders marked by decline cognitive functioning. Probiotics are living microorganisms beneficial for human well-being. They help balancing extent bacteria gut support defensive immune system body. Studies have found probiotics can with variety conditions, including mental health. to maintain strengthen healthy microbiome. The microbiome important brain function, as it linked production neurotransmitters hormones regulate mood behaviour. This review article includes detailed on origination its significance treatment AD.

Язык: Английский

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Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products

Fermentation, Год журнала: 2024, Номер 10(9), С. 489 - 489

Опубликована: Сен. 21, 2024

Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented including dairy-based such kefir, kombucha, traditional ethnic drinks, rely on beneficial microbes. However, poor cleanliness might introduce dangerous microorganisms, jeopardizing customer health stability. This study aims to discuss key hygiene measures required safe high-quality drinkable plant-based avoid cross-contamination, fermentation vessels, utensils, storage containers should be cleaned sterilized regularly. Personal workers is also critical, adequate handwashing, use protective equipment, protocol training. Another part industrial facility management environmental control furthermore, adopting Hazard Analysis Critical Control Points (HACCP) systems allows systematic identification mitigation production-related risks. Regular microbiological examination items surfaces helps ensure that methods effective products fulfill safety requirements. Therefore, strict must followed when creating drinks provide safe, products. Such procedures not only protect consumer health, but improve shelf life sensory properties, increasing trust satisfaction.

Язык: Английский

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Strategies for Studying the Microbiome of Fermented Foods

Опубликована: Янв. 1, 2024

Язык: Английский

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Pathogens and public safety in the manufacture of unconventional fermented beverages

Elsevier eBooks, Год журнала: 2024, Номер unknown, С. 309 - 329

Опубликована: Ноя. 22, 2024

Язык: Английский

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