Changes in the Contents of Sugars and Organic Acids during the Ripening and Storage of Sufu, a Traditional Oriental Fermented Product of Soybean Cubes

2010 ◽  
Vol 58 (24) ◽  
pp. 12790-12793 ◽  
Author(s):  
Yin-Soon Moy ◽  
Cheng-Chun Chou
Keyword(s):  
Organic Acids ◽  
Fermented Product ◽  
And Storage

Accumulation of sugars and associated gene expression in highbush blueberries differ by cultivar, ripening stage, and storage temperature

2021 ◽  
pp. 1-17
Author(s):  
Chau Thi Thu Nguyen ◽  
Ji Hyun Lee ◽  
Phu Tri Tran
Keyword(s):  
Gene Expression ◽  
Organic Acids ◽  
Sensory Quality ◽  
Sugar Content ◽  
Postharvest Quality ◽  
Ripening Stage ◽  
Expression Levels ◽  
Highbush Blueberries ◽  
And Storage ◽  
Gene Expression Levels

BACKGROUND: The sweetness of highbush blueberries is a sensory quality standard for consumers. Changes in metabolites and expression of associated genes induce variation in the sensory quality of blueberries. OBJECTIVE: This work investigated the ripening mechanism of blueberries by measuring changes in organic acids and sugar content as well as the gene expression levels associated with sugar accumulation, such as β amylase, invertase, sucrose phosphate synthase, and tonoplast monosaccharide transporter genes, before and after harvesting. METHODS: We used three different blueberry cultivars (Duke, Sierra, and Elizabeth) that we harvested at two ripening stages in a randomized complete block design and then kept at room temperature or 4°C for 7 days. The organic acids and sugar content were measured via HPLC, and gene expression levels were analyzed by qPCR. RESULTS: Cultivars, ripening stage, and storage conditions affected the synthesis of sugars and degradation of organic acids to determine the sweetness in blueberries and the expression of tagged genes and analyses of compounds involved in the metabolic mechanism. CONCLUSIONS: The results provide insights into the mechanism underlying the ripening and the postharvest quality. This study may support the selection of suitable blueberry cultivars that meet customer demand.

scholarly journals Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties

2020 ◽  
Vol 11 ◽  
Author(s):  
Liwei Chen ◽  
Daoyan Wu ◽  
Joergen Schlundt ◽  
Patricia L. Conway
Keyword(s):  
Good Survival ◽  
Total Phenolic ◽  
Probiotic Properties ◽  
Coumaric Acid ◽  
Bioactive Properties ◽  
Fermented Product ◽  
Total Antioxidant ◽  
Bioactive Ingredients ◽  
And Storage

Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

scholarly journals Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Monika Kocková ◽  
Monika Dilongová ◽  
Eva Hybenová ◽  
L’ubomír Valík
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Colony Form ◽  
Cell Counts ◽  
The Stability ◽  
And Storage

The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strainLactobacillus rhamnosusGG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number ofLactobacillus rhamnosusGG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.

scholarly journals Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time

2013 ◽  
Vol 55 ◽  
pp. 348-352 ◽  
Author(s):  
Márcio Carocho ◽  
Lillian Barros ◽  
Amilcar L. Antonio ◽  
João C.M. Barreira ◽  
Albino Bento ◽  
...  
Keyword(s):  
Electron Beam ◽  
Radiation Dose ◽  
Organic Acids ◽  
Storage Time ◽  
Castanea Sativa ◽  
Castanea Sativa Mill ◽  
Effects Of Radiation ◽  
And Storage

scholarly journals Advanced Effect of Moringa oleifera Bioconversion by Rhizopus oligosporus on the Treatment of Atopic Dermatitis: Preliminary Study

2018 ◽  
Vol 2018 ◽  
pp. 1-9
Author(s):  
Sang-sun Hur ◽  
Suk-won Choi ◽  
Dong-ryul Lee ◽  
Jong-hwan Park ◽  
Tae-ho Chung
Keyword(s):  
Atopic Dermatitis ◽  
Organic Acids ◽  
Hplc Analysis ◽  
Moringa Oleifera ◽  
Hot Water ◽  
Rhizopus Oligosporus ◽  
Fermented Product ◽  
Severity Scores ◽  
Therapeutic Properties ◽  
Preliminary Study

This study was conducted to determine if topical application of Moringa oleifera extracts and its bioconversion product fermented by Rhizopus oligosporus has therapeutic properties enhancement for treatment of atopic dermatitis. Rhizopus oligosporus (KCCM 11232P) was used to ferment Moringa leaves’ extracts in this study. Comparison of organic acids and flavonols in Moringa simple extracts and their fermented product by HPLC analysis revealed that concentration of organic acids and flavonols of bioconversion product was lower than that of hot water extracts. The fermentation process is used as a nutrient for isolation of each component by microorganisms and growth of microorganisms. The results demonstrated that MF extracts effectively reduced clinical features based on macrography, scratching count, and severity scores, as well as model’s serum IgE level, including histopathological analyses.

scholarly journals Performance, egg quality, and sensory analysis of the eggs of quails fed whole rice bran stabilized with organic acids and stored for different amounts of time

2016 ◽  
Vol 96 (2) ◽  
pp. 128-134
Author(s):  
E. Gopinger ◽  
C. Bavaresco ◽  
V. Ziegler ◽  
J.S. Lemes ◽  
D.C.N. Lopes ◽  
...  
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Rice Bran ◽  
Acid Treatment ◽  
Egg Quality ◽  
Feed Consumption ◽  
Egg Mass ◽  
Old Japanese ◽  
And Storage

Whole rice bran (WRB) was added to Japanese quail feed, and the effects of stabilization of the WRB with organic acids and its storage for different amounts of time were evaluated with respect to performance and egg quality, centesimal composition, and sensory characteristics. We used 150 90-d-old Japanese quails. We had a 5 × 2 factorial scheme of five storage periods (0, 30, 60, 90, and 120 d), with and without organic acid treatment. To replace corn, 20% WRB was added to the diet. Feed consumption increased for up to 71 d of bran storage (P = 0.01) and then subsequently decreased. An increasing quadratic relationship was observed between egg mass and storage time for up to 71 d of storage (P = 0.03); egg mass then decreased thereafter. The specific gravity of the eggs produced by birds that received treated WRB at 0 d of storage was greater than those of eggs produced by birds that received treated WRB after 90 d of storage. In conclusion, the organic acid treatment maintained the quality of the WRB over up to 120 d of storage and could comprise 20% of the laying quails’ diet without affecting growth performance, egg quality, bromatological composition, or the sensory attributes of the eggs.

Xylem translocation of amino acids from roots to shoots in cottonwood plants

1979 ◽  
Vol 9 (3) ◽  
pp. 374-378 ◽  
Author(s):  
Richard E. Dickson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Organic Acids ◽  
Xylem Sap ◽  
Aminobutyric Acid ◽  
Acid Fraction ◽  
Root Pressure ◽  
Xylem Exudate ◽  
And Storage ◽  
Total Amino Acids

Xylem sap produced by root pressure and collected from topped cottonwood (Populusdeltoides Bartr.) contained sugars, organic acids, amino acids, protein, and inorganic nutrients. Amino acids and NO3N were present at the highest concentrations. Total amino acids in xylem sap ranged from 3 to 10 mol m−3 and NO3N ranged from 7 to 10 mol m−3. When lower leaves were photosynthetically labeled with 14CO2, activity was rapidly translocated to roots and recycled to shoots. Within 6 h after labeling leaves, xylem exudate contained between 1 and 2 × 106 disintegrations min−1 cm−3. Most of the activity (50 to 70%) was in the amino acid fraction. Although nine amino acids contained some activity, more than 90% of the 14C was found in five common transport and storage amino acids: asparagine, glutamine, serine, alanine, and γ-aminobutyric acid. Glutamine contained 60 to 70% of the activity in the amino acid fraction 2 h after topping. Sugars, translocated from lower leaves to roots via the ploem, are converted to amino acids in roots and then translocated to the developing shoot via the xylem.

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