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Journal ArticleDOI

Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus

01 Oct 2021-Food bioscience (Elsevier)-Vol. 43, pp 101278
TL;DR: In this article, three groups of rice acid samples (L-group, Y-group and H-group) were respectively inoculated with Lactobacillus paracasei, Kluyveromyces marxianus and a mixture of the two species.
Abstract: This study aims to improve the acid and aroma production of rice-acid, shorten its fermentation time and improve its quality. Three groups of rice-acid samples (L-group, Y-group and H-group) were respectively inoculated with Lactobacillus paracasei (L. paracasei), Kluyveromyces marxianus (K. marxianus) and a mixture of the two species. During the fermentation process, L-lactic acid significantly increased (P
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Journal ArticleDOI
26 Mar 2022-Foods
TL;DR: In this paper , the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese was evaluated using untargeted metabolomics.
Abstract: Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.

6 citations

Journal ArticleDOI
TL;DR: Lactobacillus plantarum NR1-7, Bifidobacteriµm animalis subsp. lactis BZ11 and Candida utilis RY were selected as specific starter cultures to ferment Hong Suan Tang (HST), a traditional hot and sour soup of southwest China made from tomatoes and red peppers as discussed by the authors .

3 citations

Journal ArticleDOI
TL;DR: In this article , a multi-strain probiotic gel was created to foster a lactobacilli-dominated vaginal microbiota in pregnant women and ensure appropriate eubiosis for the newborn.
Abstract: The goal of this study was to create a multi-strain probiotic gel that would foster a lactobacilli-dominated vaginal microbiota in pregnant women and ensure appropriate eubiosis for the newborn. Nomadic lactobacilli (95 strains), mostly isolated from food sources, were preliminarily screened for functional traits before being characterized for their capability to inhibit the two vaginal pathogens Streptococcus agalactiae and Candida albicans, which may lead to adverse pregnancy-related outcomes. Eight best-performing strains were chosen and furtherly investigated for their ability to produce biofilm. Lastly, the two selected potential probiotic candidates were analyzed in vitro for their ability to reduce the inflammation caused by C. albicans infection on the reconstituted human vaginal epithelium (HVE).Lactiplantibacillus plantarum produced both isomers of lactic acid, while Lacticaseibacillus paracasei produced only L-isomer. The production of hydrogen peroxide was strain-dependent, with the highest concentrations found within Lact. paracasei strains. The auto-aggregation capacity and hydrophobicity traits were species-independent. S. agalactiae 88II3 was strongly inhibited both at pH 7.0 and 4.0, whereas the inhibition of C. albicans UNIBZ54 was less frequent. Overall, L. plantarum strains had the highest pathogen inhibition and functional scoring. L. plantarum C5 and POM1, which were selected as potential probiotic candidates also based on their ability to form biofilms, were able to counteract the inflammation process caused by C. albicans infection in the HVE model.Our multi-step and cumulative scoring-based approach was proven successful in mining and highlighting the probiotic potential of two nomadic lactobacilli strains (L. plantarum C5 and POM1), being applicable to preserve and improve human vaginal health.

2 citations

Journal ArticleDOI
TL;DR: The results suggest that the fermentation of rice bran with S. cerevisiae and L. apis provides a promising strategy to improve the antioxidant activity and nutraceuticals of Rice bran, and a potential source for plant-based pharmaceutical products.

2 citations

Journal ArticleDOI
TL;DR: The authors explored the formation mechanism of ethyl acetate and organic acids in acid rice soup (rice-acid soup) inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome.

2 citations

References
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Journal ArticleDOI
TL;DR: The current reviews focuses on the recent knowledge on the mechanisms by which yeast biocontrol agents (BCAs) interact with pathogens and fruit tissues, including antibiosis, mycoparasitism, production of lytic enzymes, induced resistance, competition for limiting nutrients and space, and the role of oxidative stress.
Abstract: s Background Impressive progress was made in the last decade in development, registration and commercialization of biocontrol products based on yeast to manage postharvest pathogens of fruit. To successfully inhibit the pathogen infection and development, several possible mechanisms operate in a tritrophic host-pathogen-antagonist interaction system. Scope and Approach The current reviews focuses on the recent knowledge on the mechanisms by which yeast biocontrol agents (BCAs) interact with pathogens and fruit tissues. The main mechanisms of action explored include antibiosis, mycoparasitism, production of lytic enzymes, induced resistance, competition for limiting nutrients and space, and the role of oxidative stress. Omics techniques can provide a powerful tool to study complex fruit host-pathogen-antagonist-native microflora interactions. Key Findings and Conclusions Various aspects relevant to mechanisms of action of yeast antagonists have been discussed, including unique environment of surface wounds, iron competition, biofilm formation, cell wall degrading enzymes, and involvement of oxidative stress. Outstanding advancement in molecular and omics technologies revolutionized the research about the physiological status of BCAs and the global effect of the application of BCAs on the transcriptome and/or proteome of fruit. Microbial communities on plant surfaces could impact disease control through their interactions with host plants, pathogens, and BCAs, in a quadritrophic interaction system, hence microbiome research opens new research opportunities. The complex modes of action make antagonistic performance and efficacy more dependent on production, formulation, packing, application, and storage. A deep understanding of the mode of action is essential to develop appropriate formulation and methods of application.

453 citations

Journal ArticleDOI
TL;DR: The GABA-producing LAB species, the biosynthesis pathway of GABA by LAB, and the research progress of glutamate decarboxylase (GAD), the key enzyme of GABA biosynthesis, were reviewed.
Abstract: Gamma-aminobutyric acid (GABA) is widely distributed in nature and considered a potent bioactive compound with numerous and important physiological functions, such as anti-hypertensive and antidepressant activities. There is an ever-growing demand for GABA production in recent years. Lactic acid bacteria (LAB) are one of the most important GABA producers because of their food-grade nature and potential of producing GABA-rich functional foods directly. In this paper, the GABA-producing LAB species, the biosynthesis pathway of GABA by LAB, and the research progress of glutamate decarboxylase (GAD), the key enzyme of GABA biosynthesis, were reviewed. Furthermore, GABA production enhancement strategies are reviewed, from optimization of culture conditions and genetic engineering to physiology-oriented engineering approaches and co-culture methods. The advances in both the molecular mechanisms of GABA biosynthesis and the technologies of synthetic biology and genetic engineering will promote GABA production of LAB to meet people’s demand for GABA. The aim of the review is to provide an insight of microbial engineering for improved production of GABA by LAB in the future.

185 citations

Journal ArticleDOI
TL;DR: In this article, the 3,5-Dinitrosalicylic acid (DNS) reagent is used in the estimation of reducing sugars and the reaction of different mono- and di-saccharides and discusses the difference in their reactivity.
Abstract: 3,5-Dinitrosalicylic acid (DNS) reagent is widely used in the estimation of reducing sugars. The reagent shows a differential behaviour towards mono- and di-saccharides. This phenomenon has been misinterpreted in the literature. Contrary to the facts, it has been reported that the DNS test is less sensitive for the estimation of cellobiose than it is for the estimation of glucose. This communication clarifies the concept. In addition, the study also compares the reaction of different mono- and di-saccharides and discusses the difference in their reactivity.

175 citations

Journal ArticleDOI
TL;DR: The findings demonstrate the significance of p-AKT signaling for eribulin-resistance in STS cells and provide a rationale for the development of an AKT inhibitor in combination with Eribulin to treat patients with STS.
Abstract: An activated AKT pathway underlies the pathogenesis of soft tissue sarcoma (STS), with over-expressed phosphorylated AKT (p-AKT) correlating with a poor prognosis in a subset of STS cases. Recently, eribulin, a microtubule dynamics inhibitor, has demonstrated efficacy and is approved in patients with advanced/metastatic liposarcoma and breast cancer. However, mechanisms of eribulin resistance and/or insensitivity remain largely unknown. In this study, we demonstrated that an increased p-AKT level was associated with eribulin resistance in STS cells. We found a combination of eribulin with the AKT inhibitor, MK-2206, synergistically inhibited STS cell growth in vivo as well as in vitro. Mechanistically, eribulin plus MK-2206 induced G1 or G2/M arrest by down-regulating cyclin-dependent kinases, cyclins and cdc2, followed by caspase-dependent apoptosis in STS cells. Our findings demonstrate the significance of p-AKT signaling for eribulin-resistance in STS cells and provide a rationale for the development of an AKT inhibitor in combination with eribulin to treat patients with STS.

154 citations

Journal ArticleDOI
TL;DR: In this article, the effects of LAB fermentation on apples and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented apple juice (FAJ) were investigated.
Abstract: Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37), Lactobacillus paracasei 01 (Lpc01), Lactobacillus acidophilus 85 (La85) and Bifidobacterium lactis 80 (Bla80). The effects of LAB fermentation on sugars and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented AJ (FAJ) were investigated. Results showed that AJ was an excellent food matrix for LAB strains. Lh76 and Lp90 showed the highest viable counts of 12.7 log CFU/mL at the end of fermentation. Lp90, La85 and Bla80 exhibited strong malolactic conversion capacity and finally produced lactic acid more than 6.5 mg/mL. In addtion, LAB fermentation significantly (p

114 citations