Fermented sour rice is a unique traditional sour food of Indian subcontinent, particularly in the eastern and north-eastern part of India, which according to traditional belief, may have therapeutic and prophylactic applications against various disorders. The study aims to characterize the potential fermentative-bacteria from traditional sour rice, followed by in-vitro assessment for safety and security for human consumption. Fermented sour rice samples were collected from 23 households of Cachar district of Assam, India, which was prepared by soaking the cooked rice in water for an overnight period of 12–16 h. Isolation and enumeration of bacteria from fermented sour rice samples was carried on MRS agar plates. The isolates were identified by biochemical tests and 16S rDNA sequencing. In-vitro tests were performed to assess the probiotic properties, colonization properties, haemolytic activity and antagonistic activity against other pathogens. The predominant fermentative-bacteria was identified as Weissella confusa strain GCC_19R1 (GenBank: MN394112). The isolate showed significant growth in the presence of artificial gastric-juice, bile and pancreatin. A moderate percentage of hydrophobicity (35.8% for n-hexadecane and 32.56% for toluene) and autoaggregation (38.7%) was also recorded. The strain survived well at acidic pH, 12.5% NaCl, and able to ferment glucose, arabinose and sucrose. The strain fulfilled the safety criteria concerning haemolytic activity, inhibits the growth of other bacteria, and found to be resistant towards antibiotics that are commonly used for GI-tract infections. From the gathered data, it could be concluded that the novel strain of W. confusa is responsible for rice fermentation. The strain can be used as a starter culture for the production of sour rice. Further in-vivo studies are needed to better explicate their safety aspects, nutritional parameters and health benefits.

Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice

Sufu, a traditional Chinese fermented soybean product, has a variety of flavors due to fermentation. However, the relationship between the formation of these flavors and microorganisms in the fermentation process is not clearly understood. In this study, the dynamic changes of the microbial diversity, free amino acids (FAAs), 1 free fatty acids (FFAs) and volatile flavor compounds (VFCs) of Sufu during the post-fermentation process were investigated. The results indicated that a range of VFCs, including phenylacetaldehyde, linalool, 2-pentyl-furan were formed during the post-fermentation. The main FFAs found in these Sufu samples were linoleic acid, oleic acid and arachidic acid and the most predominant FAA was glutamic acid, which highly contributed to the taste characteristic of Sufu. The correlation analysis result discovered that Leuconostoc, Lactobacillus, Weissella, Debaryomyces, Tausonia and Pichia were the main microorganisms responsible for the flavor formation of Sufu. In addition, it was found for the first time that Chaling red Sufu could produce a cream milk aroma of nonanoic acid, which strongly positive correlated with Rhodotorula. It is expected that these findings will provide new insight into the flavor formation of conventionally fermented soybean foods.

Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers.

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Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products

The people of Timor Island only know garlic as a kitchen spice. This research provides new knowledge of the benefits of garlic in the health sector, especially as an inhibitor of free radical that can trigger various degenerative diseases. The aims of this research were to identify secondary metabolites contained in the ethanolic extract of garlic ( Allium sativum L.) from Timor Island and to determine its effectiveness in inhibiting free radicals. The method used to test secondary metabolites was phytochemical screening using color reagents. Testing the effectiveness of free radical inhibitors from garlic ethanol extract from Timor Island was carried out in 2 stages: 1.) Determination of DPPH maximum wavelength (I») and 2.) Measurement of antioxidant activity using DPPH method. The results showed that the ethanolic extract of garlic from Timor Island contained secondary metabolites of flavonoids, phenols and terpenoids. It was also very effective in inhibiting free radicals, with the acquisition of IC50 values <50 ppm which was equal to 9.729 ppm. This research gives some information that can be used for the pharmacological ingredients, i.e. as a natural medicine that safe for the body to be consumed by the people of Timor Island. Moreover that also can impact on demand of garlic in the market. This has a very positive impact on improving the economy of garlic farmers on Timor Island.

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Phytochemicals Screening and Antioxidant Effectiveness of Garlic (Allium sativum) from Timor Island

The use of yeasts as starter cultures was boosted with the emergence of large-scale fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most common and widely used microorganism in the food industry. However, Candida species have also been used as an adjuvant in cheese production or as starters for coffee, cocoa, vegetable, meat, beer, and wine fermentations. A thorough screening of candidate Candida is sometimes performed to obtain the best performing strains to enhance specific features. Some commonly selected species include C. pulcherrima (teleomorph Metschnikowia pulcherrima) (wine), C. parapsilosis (teleomorph Monilia parapsilosis) (coffee), C. famata (teleomorph Debaryomyces hansenii) (cheese), and C. zeylanoides (teleomorph Kurtzmaniella zeylanoides) and C. norvegensis (teleomorph Pichia norvegensis) (cocoa). These species are associated with the production of key metabolites (food aroma formation) and different enzymes. However, safety-associated selection criteria are often neglected. It is widely known that some Candida species are opportunistic human pathogens, with important clinical relevance. Here, the physiology and metabolism of Candida species are addressed, initially emphasizing their clinical aspects and potential pathogenicity. Then, Candida species used in food fermentations and their functional roles are reported. We recommended that Candida not be used as food cultures if safety assessments are not performed. Some safety features are highlighted to help researchers choose methods and selection criteria.

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What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods

https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012038/pdf

Kefir Produced from Red Rice Milk by Lactobacillus bulgaricus and Candida kefir Starter

Robusta is the most widely cultivated coffee in Indonesia (90% of the total Indonesian coffee production) Antioxidant activity and polyphenol content of Robusta coffee is higher than Arabica coffee or the other plants One of the efforts, for coffee market expansion is product diversification through decaffeination of coffee  Decaffeination is one of process to reduce caffeine content Decaffeinated coffee (decaff coffee) began to become public demand In addition to its more delicious taste, low caffeine coffee is beneficial for health because it is safer to eat Coffee decaffeination can utilize organic solvents that contain proteases Tofu waste was one of protease sources So that, tofu waste had potential as solvent in decaffeination The objective of the study was to assess the antioxidant activity of Robusta green coffee after going through decaffeination by using tofu waste The study was used Factorial Completely Randomized Design, ie  concentration of tofu waste (30%,60%, 90%) and length of immersion (3, 6, 9 hours) Robusta green coffee antioxidant activity was examined by using DPPH method The results showed that the highest antioxidant activity ( 176061) was in the treatment of 90% waste concentration and 9 hours of decaffeination time In conclusion, the greater the concentration and the longer the decaffeination resulted in the higher antioxidant activity This study provides information about coffee processing methods that can produce coffee with the best quality So, It can increasing the value of domestic coffee products especially in the global market and utilizing tofu liquid waste to be more malleable

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The Potential of Liquid Tofu Waste in Increasing Antioxidant Activity of Robusta Green Coffee

Cardiovascular disease is among the largest contributors of premature mortality in the world caused by inflammation of blood vessels. The abnormalities provoke thrombus formation or thrombosis blocking blood vessels leading to strokes, heart attacks and coronary artery diseases. Increasing percentage of cardiovascular cases and deaths due to thrombosis has attracted researchers to look for newer thrombolysis agents. Commonly used drugs to treat thrombosis has been limited due to various side effects. Therefore, the search for sources of safer and cheaper fibrinolytic enzymes for handling thrombolysis continues. This study aimed to evaluate potentials of fibrinolytic protease of bacteria isolated from fermented seafood (sea cucumber) products as antithrombotic agents. Information was initially gathered from scientific publications identified using web-based tools including PubMed (National Center for Biotechnology Information), Science Direct (Scopus) and Web of Science (Thomson Reuters) using combinations of search terms including “fibrinolytic enzyme protease”, “endopeptidase”, “fermented food”, “sea cucumber”, “thrombolysis therapy,” “thrombolytic agent,” “fibrinolytic bacteria,” “fibrinolysis,” “protease producing bacteria,” “fibrin degradation,” “holothurians,” etc. We also searched for these terms in national and international organization technical reports and databases. This literature review reveals the prospects of fibrinolytic protease enzymes from bacteria from fermented seafood, particularly sea cucumber as novel antithrombotic agents.

/pdf/prospects-of-fibrinolytic-proteases-of-bacteria-from-sea-3rek3yiybb.pdf

Prospects of fibrinolytic proteases of bacteria from sea cucumber fermentation products as antithrombotic agent

Potential of fibrinolytic protease enzyme from tissue of sand sea cucumber (Holothuria scabra) as thrombolysis agent

Pseudomonas spp. have been known as notorious food spoilage bacteria with ability to produce thermo-tolerant enzymes. They pose serious risk to public health as its most pathogenic member, P. aeruginosa, could cause nosocomial infections affecting peoplewith immunodeficiency. The use of GMF-GMR primers had been reported capable for detecting bacterial moaC of Alcaligenes javaensis JG3. The gene is suspected to be related with dormancy of pathogenic bacteria. This study aimed to investigate specificity of the GMR-GMF as well as a newly designed JMF-JMR pairs of primers (JMF: 5'- GGCGTACATCATCCACACTG-3' and JMR: 5'-GGCGTTGACCATCTATGACA-3') for detecting moaC genes of 57 members of Pseudomonas spp. retrieved from http://insilico.ehu.eus/ database using in silico PCR (Polymerase Chain Reaction). The results showed that GMF-GMR primers could selectively amplify 271-bp in silico PCR products from 14 out of 57 members of Pseudomonas spp. tested. However, BLASTn analysis on these 14 amplified DNA sequences showed that they were not part of moaC, yet glpK gene fragment sequences. Meanwhile, the newly designed primers from moaC sequence of strain JG3, JMFJMR, could specifically amplify 214-bp in silico PCR products from 2 out of 57 members of Pseudomonas spp. matched to bacterial moaC gene fragment sequences. As conclusion, based on in silico study JMF-JMR primers are more specific than GMF-GMR ones for detecting moaC gene fragments of members of Pseudomonas spp. studied.

Ayu Rahmawati Sulistyaningtyas

Papers

Kefir Produced from Red Rice Milk by Lactobacillus bulgaricus and Candida kefir Starter

The Potential of Liquid Tofu Waste in Increasing Antioxidant Activity of Robusta Green Coffee

Prospects of fibrinolytic proteases of bacteria from sea cucumber fermentation products as antithrombotic agent

Potential of fibrinolytic protease enzyme from tissue of sand sea cucumber (Holothuria scabra) as thrombolysis agent

In-silico Specificity Comparison between GMF-GMR and JMF-JMR Primers for Detecting moaC Genes of Food Spoilage Bacteria Pseudomonas spp