Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans.

In order to study the changes in physicochemical properties, microbial diversity, and flavour substances during the industrial fermentation of split red sour soup (RSS) inoculated with lactic acid bacteria (LAB), two groups of samples from natural and inoculated fermentation were analyzed. The physicochemical properties in inoculated fermentation group were better than those of natural fermentation group. Compared to natural fermentation, inoculated fermentation led to rapid acidification, and the increased contents of key volatile compounds (isoamyl acetate, ethyl acetate, phenylethanol, acetic acid, etc.

Quality analysis of fruit oil samples from cultivars with different phenotypes.

To study the quality characteristics of fruit oil () samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.

Structures and interactions of bamboo shoot protein-shellac complexes prepared by pH-driven method.

A previous study showed that the by-product of square bamboo shoot processing was rich in protein and contained many essential amino acids good for health. Bamboo shoot protein (BSP) had great potential as a naturally occurring functional protein. However, the utilization of single plant protein is limited due to its unstable degradation and reduced bio-activity in the gastrointestinal tract.

Transcriptomic and Metabolomic Insights Into the Prebiotic Potential of Camellia Seed Oil for Enhancing Proliferation In Vitro.

Camellia seed oil (CSO), a potential prebiotic agent, can significantly increase the relative abundance of () in mice gut microbiota following oral administration, this study aims to investigate the enhancing effect in vitro. The results showed that after 24-h co-cultivation with 0.5% (v/v) CSO, the growth of increased from 11.

Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.

Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized S2-2 and S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.

The quality characteristics and microbial communities of three components in traditional split-fermented red sour soup.

Red sour soup is a Guizhou specialty condiment made by the natural fermentation of tomatoes and chili. In this study, three components (tomato acid, chili acid, and tomato and chili mixed acid) of split-fermented red sour soup were explored to compare the quality characteristics and microbial communities in the middle and late fermentation stages. The titratable acidity of mixed acids was lower than that of tomato acid and chili acid in the middle stage, but it was significantly increased in the late stage.

Comparative Study of Camellia oleifera Seed Oil on Chemical Constituents, Antioxidant Activities and Physicochemical Characteristics from Southern China.

Eleven kinds of Camellia oleifera seed oils (CSOs) were evaluated in terms of chemical constituents, antioxidant activities, acid value (AV) as well as peroxide value (POV). These CSOs contained abundant β-sitosterol, squalene, α-tocopherol and phenolics, in which the squalene was the distinct constituent with the content between 45.8±0.

Physiological response of chestnuts () infected by pathogenic fungi and their correlation with fruit decay.

The postharvest decay of chestnuts () limits their industrial utilization, and pathogenic fungi are the main cause for chestnut decay. In this study, the physiological changes and their correlation with the rotting degree of chestnuts were investigated during single or mixed infection by , , and . During the infection period, the activities of cell wall degrading enzymes (CWDEs) and antioxidant enzymes firstly increased and then decreased, the contents of nutrients decreased, but the levels of physiological indexes increased.

Intensification of rice flour gel structure by fermenting corresponding rice with .

In starch gel foods processing, lactic acid fermentation is an effective strategy to improve the quality of the gel. This study revealed the effects of fermentation for rice on the textural and rheological properties of the corresponding gels. The hardness, adhesiveness and chewiness of the gel showed ascending trends with the forwarding of fermentation.

Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste.

Chili bean paste is a traditional flavor sauce, and its flavor compounds are closely related to its microflora. This study focused on investigating the content of bioactive compounds, flavor compounds, and microbial communities during the post-ripening fermentation of chili bean paste, aiming to provide a reference for improving the flavor of chili bean paste by regulating microorganisms. Compared to no post-ripening fermentation, the content of organic acids increased significantly ( < 0.

Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation()with .

The aim of this study was to investigate the effect of fermentation on antioxidant and anti-glycemic activities of Tartary buckwheat. Xylanase, total cellulase (CMCase and FPase) and β-glucosidase in fermented Tartary buckwheat (FB) increased significantly to 242.06 U/g, 17.

Recyclable fabrication of hollow N-doped amorphous carbon nanospindles with abundant short-range curved carbon fragments as bifunctional anode for lithium/sodium ion storage.

A recyclable hard-template method is proposed to exploit spindle-shaped hollow nitrogen-doped amorphous carbon (h-NAC) with a large number of short-range curved carbon fragments as anodes for lithium/sodium ion batteries (LIBs/SIBs). Besides providing adsorption sites due to the high existence of oxygen-containing functional groups (CO and COOH), the heavily exposed edge regions also provide a favorable storage environment with high adsorption energy for Li/Na due to their short-range curved structure. Importantly, the etching solution of hard templates can be recycled to generate the FeOOH nanospindles as a precursor through a simple chemical titration, which supplies a new idea for the green preparation of hollow materials.

Effects of extracted oil of fermented Tartary buckwheat on lipid-lowering, inflammation modulation, and gut microbial regulation in mice.

This study investigated the composition of Tartary buckwheat oil fermented by and extracted under supercritical CO conditions (FTBO) and evaluated its effects on lipid-lowering, inflammation modulation, and gut microbial regulation in mice that were fed a high-fat diet (MOD). Compared with the raw oil (TBO), the γ-oryzanol content reached 27.09 mg g; the monounsaturated fatty acid (MUFA) content (such as oleic acid and palmitic acid) was elevated; and the antioxidant capacities of DPPH, ABTS, and hydroxyl were improved in FTBO ( < 0.

Effects of and on the Quality and Flavor of Guizhou Fermented Red Sour Soup.

In this study, the effects of (: CCTCC M 2023228) and (: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitrogen: 0.

Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid--Lactone.

The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution-sol-gel transition process of OPP with different additions of gluconic acid--lactone (GDL).

The balanced unsaturated fatty acid supplement constituted by woody edible oils improved lipid metabolism and gut microbiota in high-fat diet mice.

The dietary intervention has demonstrated effectiveness in improving hyperlipidemia and obesity. Woody edible oils are rich in unsaturated fatty acids (UFAs) that could positively affect lipid metabolism. In this study, the blended oil (BLO), a balanced UFA supplement, constituted by (Chinese Red Pepper) seed oil, walnut () oil, camellia () seed oil and perilla () seed oil was established referring to the Chinese dietary reference intakes, in which the ratios of monounsaturated/polyunsaturated fatty acids and ω-6/ω-3 polyunsaturated fatty acids were 1:1 and 4:1, respectively.

Preliminary exploration on the ectomycorrhizal status of a wild edible species from Southwest China.

A wild edible species was discovered at local wild mushroom markets from May to November in Southwest China, where it was eaten for hundreds of years. However, litter information on the taxonomy is available. Whether is a saprotrophic, parasitic, or ectomycorrhizal (ECM) fungus is unclear.

The Role of Amylose in Gel Forming of Rice Flour.

In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.

Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics.

To explore the mechanism of Rosa roxburghii juice browning, this experiment was based on nontargeted metabolomics to study the effects of browning on the nutrition, flavor, metabolites, and metabolic pathways of R. roxburghii juice before and after storage. The results showed that the total soluble solids, superoxide dismutase (SOD), vitamin C (V ), total phenol, and total flavonoid of R.

The Interplay of Dietary Fibers and Intestinal Microbiota Affects Type 2 Diabetes by Generating Short-Chain Fatty Acids.

Foods contain dietary fibers which can be classified into soluble and insoluble forms. The nutritional composition of fast foods is considered unhealthy because it negatively affects the production of short-chain fatty acids (SCFAs). Dietary fiber is resistant to digestive enzymes in the gut, which modulates the anaerobic intestinal microbiota (AIM) and fabricates SCFAs.

Phenolic profile, alpha-amylase inhibitory activity, and glycemic index of adzuki beans.

Regular consumption of low-glycemic index (GI) foods is a common strategy for type 2 diabetes patients. To evaluate the potential application of adzuki beans in low-GI foods, the phenolic profile and alpha-amylase inhibitor (α-AI) activity of four varieties of adzuki beans (G24, Te Xiao Li No. 1, Gui Nong No.

Functional components profile and glycemic index of kidney beans.

Low glycemic index (GI) diet has been considered as a strategy for type II diabetes patients. In the present study, the phenolics profile, α-amylase inhibitor activities, starch composition as well as the glycemic index of seven varieties of kidney beans were studied. An enzymatic inhibitory reaction model was employed to determine the α-amylase inhibitor activity, and the digestion model coupled with the 3, 5-dinitrosalicylic acid colorimetry method was adopted to evaluate the starch composition and glycemic index.

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with .

Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by . Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined.

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom () Provide Insights into Its Potential Food Application and Artificial Domestication.

(Iwade) Yokoyama is a species of wild fungi that grows in southwest China, considered an edible and medicinal fungus with potential commercial prospects. However, the detailed mechanisms related to the development of mycelium and the formation of the fruiting body are unclear. To obtain a comprehensive overview of genetic features, whole-genome and comparative genomics analyses of were performed.