Journal ArticleDOI
Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus
TLDR
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 (Pread more
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Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics
Yan‐dong Li,Jiangwei Wang,Tong Wang,Zhu Fen Lv,Lin Liu,Yuping Wang,Xu Li,Zhexin Fan,Bao-shan Leng Xiang-jun Li +8 more
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.
Journal ArticleDOI
Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang.
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 .
Journal ArticleDOI
Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach
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.
Journal ArticleDOI
Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran
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.
Journal ArticleDOI
Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup
Likang Qin,Yahya Bachra +1 more
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.
References
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Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology
Jialu Cao,Jixia Yang,Jixia Yang,Qiangchuan Hou,Haiyan Xu,Yi Zheng,Heping Zhang,Liebing Zhang +7 more
TL;DR: The results presented here report the comprehensive bacterial profiles of home-made Sichuan paocai for the first time via SMRT sequencing technology and the correlation between TA and bacterial compositions.
Journal ArticleDOI
Administration of Lactobacillus paracasei ameliorates type 2 diabetes in mice.
Fangfang Dang,Yujun Jiang,Pan Ruili,Yanhong Zhou,Shuang Wu,Wang Rui,Kejin Zhuang,Wei Zhang,Tiejing Li,Chaoxin Man +9 more
TL;DR: The results demonstrated that L. paracasei TD062 played an important role in preventing the development of T2DM and might be applied as a new type of hypoglycemic agent in functional foods.
Journal ArticleDOI
Quality, functionality, and microbiology of fermented fish: a review.
TL;DR: This review tries to update the types and manufacturing processes for fermented fish around the world, as well as the contribution of microorganisms to their fermentation.
Journal ArticleDOI
Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains.
Ana Agustina Bengoa,M. Goretti Llamas,Carolina Iraporda,M. Teresa Dueñas,Analia Graciela Abraham,Graciela Liliana Garrote +5 more
TL;DR: The results suggest that selected L. paracasei strains are new probiotic candidates that can be used in a wide range of functional foods in which temperature could be used as a tool to improve the technological properties of the product.
Journal ArticleDOI
Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid
Chengdeng Chi,Chengdeng Chi,Xiaoxi Li,Xiaoxi Li,Yiping Zhang,Yiping Zhang,Ling Chen,Ling Chen,Fengwei Xie,Li Lin,Li Lin,Guanghui Bai +11 more
TL;DR: In this paper, the interaction between starch and gallic acid (GA) and its influence on the in vitro digestibility of rice starch gel were investigated, which was correlated to the variation in GA fluorescence and the changes in starch pasting and gel properties.