scholarly journals Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1081
Author(s):  
Rodica Mărgăoan ◽  
Mihaiela Cornea-Cipcigan ◽  
Erkan Topal ◽  
Mustafa Kösoğlu
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
Acid Fermentation ◽  
Lactic Fermentation ◽  
Beneficial Effects ◽  
Bee Bread ◽  
Health Promoting ◽  
Food Market ◽  
Medicinal Properties ◽  
Vital Resource

Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects.

scholarly journals Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

2020 ◽  
Vol 8 (10) ◽  
pp. 1586 ◽  
Author(s):  
Nikola Popović ◽  
Emilija Brdarić ◽  
Jelena Đokić ◽  
Miroslav Dinić ◽  
Katarina Veljović ◽  
...  
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Added Value ◽  
Lactobacillus Bulgaricus ◽  
Intestinal Epithelial ◽  
Beneficial Effects ◽  
Health Promoting

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

scholarly journals Production of acidophilus milk enriched with purees from colored sweetpotato (Ipomoea batatas Linn.) varieties

2006 ◽  
pp. 70-85
Author(s):  
Rodney Perez ◽  
Julie Tan
Keyword(s):  
Ipomoea Batatas ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Proximate Analysis ◽  
Antagonistic Effect ◽  
Beneficial Effects ◽  
Milk Fermentation ◽  
Product Acceptability ◽  
Health Promoting

Probiotic foods and drinks are becoming more popular nowadays. Probiotic foods are foods that contain health-promoting microorganisms. The beneficial effects of probiotics may be mediated by a direct antagonistic effect against specific groups of organisms, resulting in a decrease in their metabolism or by stimulation of immunity. Acidophilus milk enriched with purees from kinampay and RC-2000 sweetpotato varieties was developed. Acidophilus milk is a probiotic drink, which is a product of milk fermentation by the bacteria Lactobacillus acidophilus. The fermented milk has been reported to have therapeutic value for suppressing toxin-producing organisms in the intestine of human. The sugar level and product acceptability of the developed product was evaluated through sensory evaluation, and a proximate composition of the product was determined by proximate analysis. It was found out that at 1% and 10% levels of inocula of the starter culture, the change in Total Titratable Acidity (TTA) of acidophilus milk was the same, hence, 1% inoculum was found practical in the production of acidophilus milk. Findings from previous experiments show that the maximum number of viable cells can be maintained

Increasing the fermentation efficiency of Lactobacillus paracasei ssp. paracasei MIUG BL6 in a rye flour sourdough

2018 ◽  
Vol 44 (3) ◽  
pp. 307-315
Author(s):  
Mihaela Cotârleţ ◽  
Nicoleta Maricica Maftei ◽  
Gabriela Elena Bahrim
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Starter Culture ◽  
Milk Powder ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Paracasei ◽  
Cell Multiplication ◽  
Acid Fermentation ◽  
Rye Flour ◽  
Optimized Conditions

Abstract Background The present study reports the optimization of the biotechnological conditions in order to improve the lactic acid fermentation process, in a rye flour medium by using Lactobacillus paracasei ssp. paracasei strain, coded MIUG BL6, as a starter culture. Materials and methods A sequential statistical methodology, comprised of Plackett-Burman experimental design, central composite design and response surface methodology, was applied to enhance the lactic acid fermentation productivity. Results and discussion Among the tested parameters, the milk powder and KH2PO4 concentration and also the time of fermentation were identified as the most significant variables that influence the fermentation process. The optimum levels of these significant parameters were determined as follows: 4.21% milk powder, 0.30% KH2PO4 and 48 h of fermentation that induced an increase of 1.6 fold of the acidity, compared to the fermentation conducted under the non-optimized conditions. Also, under these optimized fermentation conditions, a good rate of cell multiplication of 10.19 log N/N0 was achieved.

scholarly journals Metagenomic analysis of microbial community in over-fermented tempeh

2019 ◽  
Vol 20 (4) ◽  
pp. 1106-1114 ◽  
Author(s):  
ARTINI PANGASTUTI ◽  
RIZAL KHOIRUN ALFISAH ◽  
NUR IFFAH ISTIANA ◽  
SITI LUSI ARUM SARI ◽  
RATNA SETYANINGSIH ◽  
...  
Keyword(s):  
Microbial Community ◽  
Relative Abundance ◽  
Kluyveromyces Marxianus ◽  
Functional Food ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Starter Culture ◽  
Metagenomic Analysis ◽  
Candida Sp ◽  
Beneficial Effects

Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

scholarly journals Mango (Mangifera indica L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 299 ◽  
Author(s):  
Manoj Kumar ◽  
Vivek Saurabh ◽  
Maharishi Tomar ◽  
Muzaffar Hasan ◽  
Sushil Changan ◽  
...  
Keyword(s):  
Biological Activities ◽  
Mangifera Indica ◽  
The Philippines ◽  
Nutritional Composition ◽  
Lipid Lowering ◽  
Pharmaceutical Drugs ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Phytochemical Profile ◽  
Mango Leaves

Mangifera indica L. belongs to the family of Anacardiaceae and is an important fruit from South and Southeast Asia. India, China, Thailand, Indonesia, Pakistan, Mexico, Brazil, Bangladesh, Nigeria, and the Philippines are among the top mango producer countries. Leaves of the mango plant have been studied for their health benefits, which are attributed to a plethora of phytochemicals such as mangiferin, followed by phenolic acids, benzophenones, and other antioxidants such as flavonoids, ascorbic acid, carotenoids, and tocopherols. The extracts from mango leaves (MLs) have been studied for their biological activities, including anti-cancer, anti-diabetic, anti-oxidant, anti-microbial, anti-obesity, lipid-lowering, hepato-protection, and anti-diarrheal. In the present review, we have elaborated on the nutritional and phytochemical profile of the MLs. Further, various bioactivities of the ML extracts are also critically discussed. Considering the phytochemical profile and beneficial effects of the MLs, they can be used as a potential ingredient for the development of functional foods and pharmaceutical drugs. However, more detailed clinical trials still needed to be conducted for establishing the actual efficacy of the ML extracts.

scholarly journals Metabolic Profiling of Xylooligosaccharides by Lactobacilli

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2387
Author(s):  
Ilia Iliev ◽  
Tonka Vasileva ◽  
Veselin Bivolarski ◽  
Albena Momchilova ◽  
Iskra Ivanova
Keyword(s):  
Plasma Membranes ◽  
Meat Products ◽  
Lactobacillus Brevis ◽  
Degree Of Polymerization ◽  
Acid Fermentation ◽  
Carbohydrate Utilization ◽  
Beneficial Effects ◽  
Mixed Acid ◽  
Rat Liver Plasma Membranes ◽  
Different Types

Three lactic acid bacteria (LAB) strains identified as Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus sakei isolated from meat products were tested for their ability to utilize and grow on xylooligosaccharides (XOSs). The extent of carbohydrate utilization by the studied strains was analyzed by HPLC. All three strains showed preferences for the degree of polymerization (DP). The added oligosaccharides induced the LAB to form end-products of typical mixed-acid fermentation. The utilization of XOSs by the microorganisms requires the action of three important enzymes: β-xylosidase (EC 3.2.1.37) exo-oligoxylanase (EC 3.2.1.156) and α-L-arabinofuranosidase (EC 3.2.1.55). The presence of intracellular β-D-xylosidase in Lb. brevis, Lb. plantarum, and Lb. sakei suggest that XOSs might be the first imported into the cell by oligosaccharide transporters, followed by their degradation to xylose. The studies on the influence of XOS intake on the lipids of rat liver plasma membranes showed that oligosaccharides display various beneficial effects for the host organism, which are probably specific for each type of prebiotic used. The utilization of different types of oligosaccharides may help to explain the ability of Lactobacillus strains to compete with other bacteria in the ecosystem of the human gastrointestinal tract.

scholarly journals Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Erin K. McMurtrie ◽  
Suzanne D. Johanningsmeier
Keyword(s):  
Calcium Chloride ◽  
Storage Time ◽  
Starter Culture ◽  
Potassium Sorbate ◽  
Quality Improvements ◽  
Acid Fermentation ◽  
Industrial Fermentation ◽  
Color Differences ◽  
Process Controls

Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor(n=6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl2and NaCl processes, respectively. On average, CaCl2brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product(P<0.0001). Color differences evidenced by higher hue and lower chroma values(P<0.0269)were consistent with increased photooxidation in CaCl2brined cucumbers. Commercial implementation of CaCl2brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

scholarly journals Ancient grains as novel dietary carbohydrate sources in canine diets

2021 ◽  
Author(s):  
Zachary T Traughber ◽  
Fei He ◽  
Jolene M Hoke ◽  
Gary M Davenport ◽  
Maria R C de Godoy
Keyword(s):  
Latin Square ◽  
Short Chain Fatty Acids ◽  
Fecal Microbiota ◽  
Nutrient Digestibility ◽  
Total Dietary Fiber ◽  
Carbohydrate Source ◽  
Beneficial Effects ◽  
Food Market ◽  
Dietary Treatments

Abstract Ancient grains are becoming an increasingly abundant carbohydrate source in the pet food market as a result of their popularity and novelty in the human market. Thus, it is imperative to evaluate the characteristics of these ingredients in vivo. Ten adult intact female beagles were used in a replicated 5x5 Latin square design. Five dietary treatments were evaluated containing either: rice (CON), amaranth (AM), white proso millet (WPM), quinoa (QU), or oat groats (OG). All diets were formulated to include 40% of the test grain and to be isonitrogenous, isocaloric, and nutritionally complete and balanced for adult dogs at maintenance. The objectives were (1) to evaluate the effects of the novel carbohydrate sources on total apparent total tract digestibility (ATTD), fecal microbiota, and fermentative end-product concentrations and (2) to evaluate the effects of novel carbohydrate sources on the post-prandial glycemic and insulinemic responses in healthy adult dogs. All diets were well-accepted by the dogs and fecal scores remained within ideal range for all treatments. In terms of ATTD, all diets were well-digested by the dogs; WPM had the highest digestibility of dry and organic matter in contrast with dogs fed the other treatments (P &lt; 0.05). Additionally, ATTD of total dietary fiber was highest for WPM (72.6%) in contrast with QU (63.5%) and CON (50.8%) but did not differ from AM (65.7%) and OG (66.6%). Dogs fed AM or OG had greater (P &lt; 0.05) fecal concentrations of total short-chain fatty acids, as well as propionate and butyrate concentrations, than CON. Ancient grain inclusion appears to beneficially shift fecal microbial populations, with increases in relative abundances of butyrogenic bacteria (i.e., members of the Lachnospiraceae family) observed for OG and reductions in Fusobacteriaceae for both AM and OG when compared with CON. Post-prandial glycemic and insulinemic responses did not differ among treatments. Together, these data suggest that ancient grains can be included up to 40% of the diet while eliciting beneficial effects on overall host health without detrimentally affecting nutrient digestibility.

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