Transcriptomic and Metabolomic Insights Into the Prebiotic Potential of Camellia Seed Oil for Enhancing Proliferation In Vitro.

Camellia seed oil (CSO), a potential prebiotic agent, can significantly increase the relative abundance of () in mice gut microbiota following oral administration, this study aims to investigate the enhancing effect in vitro. The results showed that after 24-h co-cultivation with 0.5% (v/v) CSO, the growth of increased from 11.

The quality characteristics and microbial communities of three components in traditional split-fermented red sour soup.

Red sour soup is a Guizhou specialty condiment made by the natural fermentation of tomatoes and chili. In this study, three components (tomato acid, chili acid, and tomato and chili mixed acid) of split-fermented red sour soup were explored to compare the quality characteristics and microbial communities in the middle and late fermentation stages. The titratable acidity of mixed acids was lower than that of tomato acid and chili acid in the middle stage, but it was significantly increased in the late stage.

Elucidation of the effects of autochthonous starter on nitrogen-containing compounds during fermentation of by metabolomics.

To understand the role of microorganisms in nitrogen (N)-containing compound changes during the processing of by autochthonous starter cultures, the GC-TOF-MS-based metabolomics method was adopted to investigate the effects of and The results demonstrated that inoculation of autochthonous strains led to differential metabolites, such as fatty acids, organic oxygen compounds, and carboxylic acids on day 4 to day 12 of fermentation. The N-containing compounds under the inoculated fermentation group showed a faster relative concentration change. Nucleotide metabolism and arginine and proline metabolism exerted an influence on the formation of N-containing compounds.

Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation.

This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.).

Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China.

The objective of this study was to explore the effect of red kojis on essential indices of Wanergao. The results showed that red koji-inoculated Wanergao showed higher pH values (4.38 ± 0.

Comprehensive evaluation of physicochemical properties and antioxidant activity of -fermented polished adlay subjected to different drying methods.

The physicochemical properties and antioxidant activity of -fermented polished adlay (BPA) subjected to different drying methods (hot-air drying, HAD; infrared-radiation drying, IRD; vacuum drying, VD; microwave-vacuum drying, MVD; and freeze-vacuum drying, FVD) were evaluated in this study. Results showed FVD was ideal for maintaining the natural appearance and higher contents of proximate compositions, free fatty acids, tetramethylpyrazine (6.91 mg/g DW), coixol (0.