Journal ArticleDOI
Lactobacillus plantarum and natural fermentation-mediated biotransformation of flavor and aromatic compounds in horse gram sprouts
Ripan P. Goswami,Guddadarangavvanahally K. Jayaprakasha,Kalidas Shetty,Bhimanagouda S. Patil +3 more
TLDR
In this article, a total of 36 compounds, including acids, alcohols, aldehydes, esters, ketones, and sulfur containing compounds were identified in sprouts fermented for 1, 2, 3, 4 and 5 days.About:
This article is published in Process Biochemistry.The article was published on 2018-03-01. It has received 28 citations till now. The article focuses on the topics: Acetoin & Lactobacillus plantarum.read more
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What is and what should never be: artifacts, improbable phytochemicals, contaminants and natural products
TL;DR: The scope of this review is to sensitize the natural product chemists to the underestimated problem related to artifact, comprising contaminants and improbable natural compounds, and to provide some hints to avoid incurring these situations.
Journal ArticleDOI
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
Xiaozhe Yang,Xiaozhe Yang,Xiaozhe Yang,Wenzhong Hu,Wenzhong Hu,Zhilong Xiu,Aili Jiang,Aili Jiang,Xiangyan Yang,Xiangyan Yang,Sarengaowa,Sarengaowa,Sarengaowa,Yaru Ji,Yaru Ji,Yaru Ji,Yuge Guan,Yuge Guan,Yuge Guan,Ke Feng,Ke Feng +20 more
TL;DR: The results showed that sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality.
Journal ArticleDOI
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
TL;DR: In this article, the effects of fermentation with Lactobacillus plantarum on the volatile flavors of mung beans were studied using a gas chromatograph-ion mobility spectrometer, electronic nose, relative odor activity values and sensory evaluation.
Journal ArticleDOI
Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran.
Meng Wang,Ming Lei,Noor Samina,Leilei Chen,Congling Liu,Tingting Yin,Xiaotao Yan,Cuiling Wu,Hailun He,Yi Cuiping +9 more
TL;DR: Rice bran and wheat bran fermented with L. plantarum 423 had enhanced odor intensity, especially for sulfides and aromatics and the purified antioxidant fractions from the WB fermentation broth had a good antiaging effect.
Journal ArticleDOI
Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)
TL;DR: In this article, the effects of fermentation on the umami taste substances of shiitake mushrooms (Lentinus edodes) using different microorganism species were investigated.
References
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KEGG: new perspectives on genomes, pathways, diseases and drugs
TL;DR: The content has been expanded and the quality improved irrespective of whether or not the KOs appear in the three molecular network databases, and the newly introduced addendum category of the GENES database is a collection of individual proteins whose functions are experimentally characterized and from which an increasing number of KOs are defined.
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The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism
Gijs den Besten,Karen van Eunen,Albert K. Groen,Koen Venema,Dirk-Jan Reijngoud,Barbara M. Bakker +5 more
TL;DR: This review summarizes the role of SCFAs in host energy metabolism, starting from the production by the gut microbiota to the uptake by the host and ending with the effects on host metabolism.
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Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicon and Carbowax 20M phases
TL;DR: In this article, some 900 Kovats' indices of 400 individual compounds on methyl silicone (dimethyl polysiloxane) and/or Carbowax 20M liquid phases are summarized from the general literature.