Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with and .

Functional fermented fruit juices produced using a combination of non- yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with (), single inoculation with (), and co-culture of both + , on the physicochemical, microbiological, sensory properties, and metabolic profile of fermented JA juices after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as a control.

Efficient recovery of functional biomolecules from shrimp () processing waste for food and health applications via a successive co-culture fermentation approach.

This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation process were investigated. SPW broths were prepared from the head (SPW-SH) and body carapace (SPW-SS) of Pacific white shrimp () and fermented using a 5-day successive co-culture fermentation approach with TISTR-1880 and TBRC-388.

spp. Isolated from Miang as Potential Probiotics in Nile Tilapia Culture-In Vitro Research.

Among 79 spp. isolated from Miang, a fermented tea in north Thailand, 17 strains were selected with probiotic potential in Nile tilapia culture based on the capabilities of bacteriocin production and associated antimicrobial activities against fish pathogens, and . However, only six isolates were selected for further extensive studies based on the strength of their antimicrobial activities and their tolerance against simulated gastrointestinal conditions.

Subchronic oral toxicity study of the synbiotic mulberry in male and female Wistar rats.

Mulberry (Morus alba L) fruit is traditionally used in Chinese medicine and has several beneficial effects, such as hypoglycemic, hypolipidemic, and anti-oxidative effects. We previously developed the synbiotic mulberry (SM) containing probiotic Lactobacilli, prebiotic inulin, and mulberry powder. In food supplement development, toxicity is the most important criterion in food and drug regulations before commercialization.

Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment.

Background: Yeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was to screen yeast strains for the capability of selectively consuming unwanted sugars, namely fructose, glucose, and sucrose, in crude FOSs extracted from red onion (Allium cepa var.