Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

2013 ◽  
Vol 33 (2) ◽  
pp. 185-196 ◽  
Author(s):  
D. Wouters ◽  
N. Bernaert ◽  
W. Conjaerts ◽  
B. Van Droogenbroeck ◽  
M. De Loose ◽  
...  
Keyword(s):  
Species Diversity ◽  
Community Dynamics ◽  
Metabolite Kinetics ◽  
Kinetics Of

scholarly journals Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

2014 ◽  
Vol 80 (8) ◽  
pp. 2564-2572 ◽  
Author(s):  
David Laureys ◽  
Luc De Vuyst
Keyword(s):  
Species Diversity ◽  
Major Part ◽  
Fermentation Process ◽  
Community Dynamics ◽  
Ethyl Hexanoate ◽  
Content Type ◽  
Microbial Species ◽  
Kefir Grains ◽  
Kinetics Of ◽  
Water Kefir

ABSTRACTWater kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present wereLactobacillus casei/paracasei,Lactobacillus harbinensis,Lactobacillus hilgardii,Bifidobacterium psychraerophilum/crudilactis,Saccharomyces cerevisiae, andDekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.

Disposition and Metabolite Kinetics of Oral L-carnitine in Humans

2006 ◽  
Vol 46 (10) ◽  
pp. 1163-1170 ◽  
Author(s):  
Marcus A. Bain ◽  
Robert W. Milne ◽  
Allan M. Evans
Keyword(s):  
Metabolite Kinetics ◽  
Kinetics Of

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

2020 ◽  
Vol 89 ◽  
pp. 103434 ◽  
Author(s):  
Christina Charmpi ◽  
David Van der Veken ◽  
Emiel Van Reckem ◽  
Luc De Vuyst ◽  
Frédéric Leroy
Keyword(s):  
Species Diversity ◽  
Meat Quality ◽  
Community Dynamics ◽  
Bacterial Species ◽  
Raw Meat

Hepatic Disposition and Metabolite Kinetics of a Homologous Series of Diflunisal Esters

1998 ◽  
Vol 87 (8) ◽  
pp. 943-951 ◽  
Author(s):  
Daniel Y. Hung ◽  
George D. Mellick ◽  
Yuri G. Anissimov ◽  
Michael Weiss ◽  
Michael S. Roberts
Keyword(s):  
Homologous Series ◽  
Metabolite Kinetics ◽  
Hepatic Disposition ◽  
Kinetics Of

Effect of cimetidine and phenobarbital on metabolite kinetics of omeprazole in rats

2005 ◽  
Vol 28 (10) ◽  
pp. 1196-1202 ◽  
Author(s):  
Eun-Ja Park ◽  
Hea-Young Cho ◽  
Yong-Bok Lee
Keyword(s):  
Metabolite Kinetics ◽  
Kinetics Of
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