This study developed a postbiotic fermentation solution for fresh oyster preservation with the use of food waste soy whey. Lactiplantibacillus plantarum 299V was able to proliferate in soy whey within 24 h without any supplementation. Pacific oysters (Magallana gigas) were immersed in the postbiotic fermentation solution and stored at 4 °C for 12 days. Pathogenic bacteria Vibrio parahaemolyticus and Salmonella enterica introduced by bioaccumulation were suppressed to levels below the detection limit (<2 log CFU/g) within 4 days. The spoilage-related microbial parameters and chemical parameters were maintained at low levels across the 12 days. Sensory evaluation revealed that the product had a positive effect on most of the participants (>60%). Overall, the postbiotic fermentation solution reported in this study enhanced the shelf life and safety of oysters in a sustainable way and could also be recognized as an innovative probiotic vehicle with potential implications for human health promotion.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11457525 | PMC |
| http://dx.doi.org/10.1038/s41538-024-00317-3 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Identification and comparison of -glycome profiles from common dietary protein sources.
Food Chem X
January 2025
Department of Nutrition, University of Nevada, Reno, Reno, NV 89557, USA.
The glycomes of bovine whey, egg white, pea, and soy protein isolates are described here. -glycans from four protein isolates were analyzed by HILIC high performance liquid chromatography and quadrupole time-of-flight tandem mass spectrometry (HILIC-FLD-QTOF-MS/MS). In total, 33 glycans from bovine whey and egg white and 10 -glycans from soy and pea glycoproteins were identified.
View Article and Find Full Text PDFEffect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels.
Gels
December 2024
Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan.
Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels. A significant consideration in the freezing of egg sausages pertains to syneresis and textural modifications that manifest in the protein gel structure upon thawing. This research investigated the efficacy of incorporating whey protein isolate, soy protein isolate (at concentrations of 0.
View Article and Find Full Text PDFProtective Effect of Whey Protein Supplement Against Rotenone Induced Motor Dysfunction in a Rat Model of Parkinson Disease.
Adv Biomed Res
October 2024
Department of Physiology, Faculty of Medicine, Arak University of Medical Sciences, Arak, Iran.
Background: We aimed to investigate the effects of whey protein (WP) supplements in a rat model of rotenone-induced locomotor and biochemical features of Parkinson's disease (PD).
Materials And Methods: Male Wistar rats were used. Daily injections of rotenone (2 mg/kg; i.
The Influence of Different Butter Type, Their Fatty Acid Composition and Melting Enthalpy on the Viability Rate of GG Directly After the Spray-Drying Process and During Storage of Powders.
Foods
November 2024
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 35, 71-270 Szczecin, Poland.
The present work reports on the microencapsulation of GG (LGG) by the spray-drying process using a solution of starch, whey protein concentrate (WPC), soy lecithin and ascorbic acid as a carrier, with addition of different types of butters. The aim of this study was to examine the protective mechanism of six different butter samples on the viability rate of LGG bacteria directly after the spray-drying process and during storage for 4 weeks at 4 °C and 20 °C (±1 °C) based on hypothetical factors-the fatty acid's chemical character and content, and its melting enthalpy. The viability of bacteria, moisture content, water activity, color properties, morphology, particle size of powder, melting enthalpy of butters and their fatty acids composition were evaluated.
View Article and Find Full Text PDFRecovery of protein from tofu whey wastewater using protein-based coagulant.
Environ Technol
December 2024
Research Center for Genetic Engineering, The National Research and Innovation Agency of the Republic of Indonesia (BRIN), Bogor, Indonesia.
Tofu whey wastewater is the protein-rich liquid by-product of tofu production that has the potential as a source stream for biobased products. Coagulation can be used to recover protein from tofu whey. Biobased coagulants are alternatives for polymer- and metal-based coagulants, particularly if the precipitate is recovered and used for further processes.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!