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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5072059 | PMC |
| http://dx.doi.org/10.7860/JCDR/2016/21064.8579 | DOI Listing |
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Assisted Fermentation by a Modified Strain Producing Protease Improved the Quality of Sufu.
Food Sci Nutr
January 2025
Traditionally fermented sufu is popular because of its flavor, abundance of nutrients, and long shelf life. However, traditional sufu is difficult to produce via industrial processes because of dominant microorganism attenuation during fermentation. Herein, specific protease-producing strains were isolated from traditional sufu.
View Article and Find Full Text PDFInvestigation on Bowel Regulation and Constipation Relief Based on the Microbial Fermentation Solution of Cassia Seed.
J Ethnopharmacol
January 2025
School of Basic Medical Sciences, Guangdong Pharmaceutical University, Guangzhou, China. Electronic address:
Ethnopharmacological Relevance: As digestive health issues rise and interest in natural therapies grows, traditional herbs like Cassia Seed are gaining attention for their antioxidant, laxative, and digestive benefits.
Aim Of The Study: This study aimed to optimize the fermentation conditions of Cassia seed using microbial technology to enhance the content of anthraquinone compounds, thereby augmenting its pharmacological effects, particularly in promoting intestinal peristalsis and alleviating constipation.
Materials And Methods: Fermentation of Cassia Seed was conducted under controlled microbial conditions.
Benzo (a) pyrene produced by food during high-temperature process enters the body through ingestion, which causes food safety issues to the human body. In order to alleviate the harm of foodborne benzo (a) pyrene to human health, a strain that can degrade benzo (a) pyrene was screened from Kefir, a traditional fermented product in Xinjiang. Bacillus cereus M72-4 is a Gram-positive bacteria sourced from Xinjiang traditional fermented product Kefir, under Benzo(a)pyrene stress conditions, there was 69.
View Article and Find Full Text PDFScreening of 14 Lactic Acid Bacteria for Fermentative Isomalto/Malto-Polysaccharide Synthesis.
J Agric Food Chem
January 2025
Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle (Saale), Germany.
Some lactic acid bacteria such as or contain genes encoding 4,6-α-glucanotransferases. These enzymes convert starch and maltodextrins into isomalto/malto-polysaccharides (IMMPs). Many studies focused on the properties of recombinant glucanotransferases, but limited knowledge is available on fermentative synthesis.
View Article and Find Full Text PDFKombucha fortified with Cascade hops (Humulus lupulus L.): enhanced antioxidative and sensory properties.
Appl Microbiol Biotechnol
January 2025
Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530, Lodz, Poland.
In recent years, there has been a surge in the production of kombucha-a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors, oxidation. The addition of hops seems to be promising, due to their antioxidative properties, which may improve the stability of kombucha.
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