Exopolysaccharide biosynthesis and regulation in Leuconostoc mesenteroides influences water holding capacity of fermented plant-based milks [0.03%]
肠膜明串珠菌的胞外多糖生物合成和调控影响植物基发酵奶的持水性
Ari S Sukarno,Anran Dong,Yosephine Gumulya et al.
Ari S Sukarno et al.
Physical instability remains a major challenge in fermented plant-based yoghurts in the absence of added texturizing agents. Cultures can improve water holding capacity (WHC) through production of exopolysaccharide (EPS). This study identif...
From economic crop to high-value product: Fermentation of chestnut protein by Lactobacillus rhamnosus ameliorates chronic inflammation via the gut microbiota-SCFAs axis [0.03%]
由经济作物到高价值产品: 核仁乳杆菌发酵栗蛋白通过肠道菌群-短链脂肪酸轴改善慢性炎症
Dongze Qin,Wenhui Fu,Haoxin Cui et al.
Dongze Qin et al.
This study investigated the anti-inflammatory effect and mechanism of fermented chestnut protein (FCP), produced by Lactobacillus rhamnosus ML1-2, on high-fat diet (HFD) and lipopolysaccharide (LPS)-induced chronic inflammation in mice. The...
Changes in flavor profiles and microbial community diversity throughout rice wine fermentation with Rhizopus oryzae from different sources [0.03%]
来源不同的根霉菌在稻米酒发酵过程中风味物质的变化及其微生物群落多样性分析
Ting Tong,Jing-Rong Hu,Zhen-Jia Li et al.
Ting Tong et al.
This study investigates the effects of Rhizopus oryzae of different origins (liquor yeast, tobacco, and apple) on the flavor compounds and microbial community diversity during rice wine fermentation. Integrated approach analysis at 0, 3, 5,...
Impact of natural antimicrobials on survival behavior and cell morphology of acid-stressed pathogens in ready-to-eat rice [0.03%]
天然抗菌剂对即食米饭中酸胁迫病原菌生存行为及细胞形态的影响
Na Hyeon Kim,Seul Bin Baik,Ki Sun Yoon
Na Hyeon Kim
Although acidification is widely used as a hurdle strategy to control foodborne pathogens, sublethal acid stress can enable pathogen survival and recovery, posing a food safety concern. This study assessed the impact of acid stress on foodb...
Salt-driven bacteria community and flavor enhancement in Liuyang Douchi: Bacillus regulated flavor volatile biosynthesis [0.03%]
浏阳豆豉中盐驱动的细菌群落及其风味增益作用：芽孢杆菌调节风味挥发性物质生物合成
Mengying Yin,Haodong Zhang,Yanheng Zheng et al.
Mengying Yin et al.
This study investigated the effects of salinity on the bacterial community and flavor profile of Liuyang Douchi. Increased salinity was found to elevate total acidity, while reducing amino acid nitrogen levels and total microbial counts. Fu...
Robust prediction of Listeria monocytogenes, Listeria innocua and aerobic spoilage bacteria growth in food systems using Multilayer Perceptron Artificial Neural Networks [0.03%]
基于Multilayer Perceptron人工神经网络的食品系统中单增李斯特菌、无害李斯特菌和需氧腐败细菌生长预测
Mônica da Silveira Treme,Wagner Augusto Müller,Morgana Kronbauer et al.
Mônica da Silveira Treme et al.
Spoilage microorganisms and pathogenic bacteria can negatively impact food safety and stability, leading to potential health risks and economic losses. Predictive microbiology is a crucial tool for forecasting microbial behavior in food mat...
Carbohydrate conversion and microbial community restructuring following Saccharomyces cerevisiae inoculation during Pu-erh tea fermentation [0.03%]
酿酒酵母接种对熟普洱茶发酵过程中糖类转化及微生物群落重塑的影响
Ruoyu Li,Teng Wang,Qiuyue Chen et al.
Ruoyu Li et al.
Microbial fermentation profoundly reshapes the carbohydrate matrix of ripened Pu-erh tea, yet the chemical mechanism underlying sweetness formation remains poorly defined. Here, we show that controlled inoculation with Saccharomyces cerevis...
Geranic acid as a novel antimicrobial agent for controlling Aeromonas veronii in meat products [0.03%]
香茅酸作为控制肉制品中气单胞菌的新抗菌剂
Yuyang Duan,Yitong Ren,Jiayao Peng et al.
Yuyang Duan et al.
Aeromonas veronii is widely distributed in aquatic environments, as well as in a variety of aquatic products, poultry, and other meat products. As a typical zoonotic pathogen, it not only directly infects hosts and threatens their health, b...
Whole-genome sequencing and machine learning reveal candidate genomic features associated with Listeria monocytogenes persistence in two ice cream facilities [0.03%]
全基因组测序和机器学习揭示了>Listeria monocytogenes
Lang Sun,Jun Zhou,You Shen et al.
Lang Sun et al.
Listeria monocytogenes is a major foodborne pathogen responsible for listeriosis. Ice cream has emerged as an important vehicle for L. monocytogenes transmission, yet genomic data describing strain persistence in ice cream production enviro...
Oxygen-regulated cascade fermentation to improve the quality of wet Spirulina by off-flavor mitigation, bioactivity enhancement, and coordinated control of biogenic amines [0.03%]
一种通过减少不良风味、增强生物活性和协调控制生物胺来改善湿螺旋藻质量的氧浓度分段发酵方法
Kerui Su,Bingyu Shi,Anqi Zhao et al.
Kerui Su et al.
Wet Spirulina is a nutrient-dense food resource, but its rapid quality deterioration necessitates the adoption of effective, non-thermal processing strategies to ensure safety and stability. Fermentation-driven production of microbial volat...