The Influence of Addition on the Aroma Profile of a Kombucha Tea Fermentation.

Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid bacteria and fermenting yeast, and in some cases lactic acid bacteria that would convert the sugars into organic acids-mostly acetic acid. In this study, the effect of including a starter culture in a kombucha fermentation was investigated.

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception.

A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains-, , , , and -were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control.

Zinc availability from zinc-enriched yeast studied with an in vitro digestion/Caco-2 cell culture model.

Background: Organic zinc sources for the treatment of zinc deficiency or as a supplement to a specific diet are increasingly needed. Zinc-enriched yeast (ZnYeast) biomass is a promising nutritional supplement for this essential micronutrient. However, these products are not yet authorized in the European Union and a clear position from the European Food Safety Authority on the use of ZnYeast as a zinc supplement is pending, demanding more data on its bioavailability.

Microbial production of glutathione.

Glutathione (GSH) is a non-coding tripeptide thiol with several important regulative and protective functions in eukaryotes and in most prokaryotes. The primary function of GSH is to maintain the redox potential of the cell, which is directly connected to GSH concentration, and to prevent cellular damages caused by reactive oxygen species or toxic heavy metals. Due to its antioxidant character, it is widely used in pharmaceutical, cosmetic and food industry.

The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers.

The present study examined the impacts of native, fermented or enzymatically treated peas (Pisum sativum L.) inclusion in broiler diets, on growth performance and nutrient digestibility. For the fermentation process, Madonna pea was mixed with water (1/1) containing 2.