Publications by authors named "Majid Mounir"
Article Synopsis
- - Oats are gaining popularity in the cereal market due to their health benefits, and a newly domesticated Moroccan oat species shows promise for better nutrition as it has higher nutritional values compared to existing varieties.
- - A study examined twelve lines of this oat species across three Moroccan locations, finding significant variability in nutrient content, including higher protein (up to 27.1%) and fat levels (10.2%) than existing controls.
- - Environmental factors greatly affect the quality of the grain, with some lines consistently excelling in protein and fiber content, which could help address nutritional deficiencies in diets, particularly for protein, iron, and zinc.
Article Synopsis
- * The research on probiotics is growing, but the study of synbiotics (which combine probiotics with prebiotics) is still developing, focusing on their antioxidant metabolites and effects on health.
- * Synbiotics can enhance antioxidant production through synergistic effects, offering new methods for improving natural antioxidant supplies, which could be significant for health prevention and treatment strategies.
Probiotics and related preparations, including synbiotics and postbiotics, are living and non-living microbial-based multi-components, which are now among the most popular bioactive agents. Such interests mainly arise from the wide range and numerous beneficial effects of their use for various hosts. The current minireview article attempts to provide an overview and discuss in a holistic way the concepts, methodologies, action mechanisms, and applications of probiotic-based multi-components in human, animal, plant, soil, and environment health.
View Article and Find Full Text PDFThe increasing global human population is projected to reach 9.7 billion people by 2050. This population growth is currently linked to the trends of world-wide urbanization, growth of megacities and shifting dietary patterns.
View Article and Find Full Text PDFMuch research has been conducted about different types of fermentation at high temperature, but only a few of them have studied cell viability changes during high-temperature fermentation. In this study, Acetobacter senegalensis, a thermo-tolerant strain, was used for gluconic acid production at 38 °C. The influences of different carbon sources and physicochemical conditions on cell viability and the resuscitation of viable but nonculturable (VBNC) cells formed during fermentation were studied.
View Article and Find Full Text PDFArticle Synopsis
- - The study investigates how two strains of acetic acid bacteria (AF01 and CV01) from apple and cactus fruits affect vinegar quality, particularly focusing on their ability to produce acetic and gluconic acids during fermentation at high temperatures.
- - Both strains were identified as *Acetobacter pasteurianus*, and the fermentation process revealed that while AF01 predominantly produced acetic acid, CV01 managed to produce both acetic and gluconic acids simultaneously.
- - CV01 showed greater resilience to ethanol depletion and had superior enzyme activity at higher temperatures (38°C), compared to a standard strain, suggesting its potential for more effective vinegar production in warmer conditions.