Search results for "FERMENTATION"
showing 10 items of 746 documents
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
2019
Abstract This work aimed to study refrigeration storage (4 °C for 23 days) of yoghurt produced at 43 °C under sub-lethal high pressure, at 10, 20, 30 and 40 MPa, in comparison with the fermentation process at atmospheric pressure (0.1 MPa). Lactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to infer how pressure would impact the obtained yoghurt along storage. Higher fermentation pressures resulted in slightly lower LAB loads (a maximum of 1.01 Log (CFU/mL)) and increased the fermentation time (a maximum of 3 h 25 min), syneresis (a maximum of 44%), all for 40 MPa…
Biopreservation of tomatoes using fermented media by lactic acid bacteria
2020
Abstract Post-harvest spoilage fungi in tomatoes represent an economic loss for industry and consumers. There is currently an increasing demand for novel applications of bio-preservatives as replacers of chemical additives and pesticides in food. In this study, nine lactic acid bacteria strains isolated from tomato and sourdough were screened for antifungal activity in vitro against 33 fungal strains and used as bio-preservatives of tomato inoculated with Penicillium expansum and Aspergillus flavus. The identification of the compounds potentially responsible for the antifungal activity, such as organic acids, phenolic acids and volatile organic compounds (VOCs), were identified and quantifi…
Valorisation of Persimmon and Blueberry By-Products to Obtain Functional Powders: in vitro Digestion and Fermentation by Gut Microbiota
2020
[EN] Globalization of fruit and vegetable markets generates overproduction, surpluses, and potentially valuable residues. The valorization of these byproducts constitutes a challenge, to ensure sustainability and reintroduce them into the food chain. This work focuses on blueberry and persimmon residues, rich in polyphenols and carotenoids, to obtain powders with high added value to be used as ingredients in food formulation. These powders have been characterized, and the changes in the bioactive compounds in in vitro gastrointestinal digestion have been evaluated. The results indicated that the type of residue, the drying process, as well as the content and type of fiber determine the rele…
Gamma Irradiation and Fermentation
2016
This chapter discusses the applications of gamma irradiation technology for food safety, its nutritional implications, and its involvement in fermentation processes. Gamma irradiation has become an alternative technology for food sterilization due to its nonthermal character, thus replacing the conventional heating processes. Several driving forces are propelling the need of γ-irradiation forward for food applications. Besides food preservation, γ-irradiation is taking place for novel applications, especially involving the enhancement of food fermentation processes, by directly irradiating the medium, or generating performant genetically modified strains.
Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species
2016
Summary The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05-8, KTU05-9 and KTU05-10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48-h fermentation at solid-state conditions and compared with that in samples after submerged fermentati…
Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of ferme…
2018
Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety
2018
Abstract In this study, magnetically immobilized Bacillus natto fermentation approach was developed on Ginkgo seeds. Some parameters potentially influencing the fibrinolytic activity of fermented Ginkgo seeds were systematically investigated and optimized by Plackett-Burman and Box-Behnken designs, and the optimum fermentation conditions obtained were 60 mesh particle size, 150 rpm stirring rate, fermentation pH 6.5, 43.0 h fermentation time, 36.4 °C temperature, 16.4 mL/g liquid-solid ratio and 1.0 g/g beads-solid ratio. After fermentation, the satisfactory fibrinolytic activity of Ginkgo seeds was 3175 ± 43 IU/g. The total flavonoid contents were reached to 2.6 ± 0.2 mg rutin equivalent/g…
In vitro colonic fermentation of a plant sterol-enriched beverage in a dynamic-colonic gastrointestinal digester
2021
Abstract The impact of a plant sterol-enriched beverage on the sterol metabolism, organic acid production and microbiota composition was evaluated by means of a dynamic gastrointestinal and colonic fermentation model. After one week of fermentation, an absence of sterol metabolites was reported, in accordance with the lack of microbiota related to their metabolism. Although total organic acid content was lower in the ascending colon (AC) compared to the transversal (TC) and descending colon (DC) (28–57 mmol/L vs. 55-87 and 44–64 mmol/L, respectively), its increments, with respect to the initial value, were higher (2-fold vs. 1.6- and 1.5-fold). Increments of acetate, butyrate and propionate…
Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains
2019
The objective of this study was to evaluate a water‐soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6 to 200 mg/ml and minimum fungicidal concentration from 1.6 to 400 mg/ml. LC‐ESI‐MS‐TOF was used to analyze the antimicrobial compounds. Several antimicrobial phenolic acids were found. Fermented sourdoughs used for the production of loaf bread produced a reduction of fungal growth in relation on the …
Wine Fermentation
2019
Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors[...]