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排序方式: 共有2312条查询结果,搜索用时 15 毫秒
1.
Güzin Kaban Selen Sallan Kübra Çinar Topçu Bilge Sayın Börekçi Mükerrem Kaya 《International Journal of Food Science & Technology》2022,57(7):4392-4399
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15. 相似文献
2.
Jingqi Zhao Ting Yan Yaqi Wang Yanrui Yang Weitao Geng Jinju Wang Longgang Jia Yanping Wang 《International Journal of Food Science & Technology》2021,56(11):5698-5707
It is well known that probiotics are effective in relieving inflammatory bowel disease (IBD). However, their exact mechanism is still unclear. Herein, we evaluated the effect of novel Lactobacillus plantarum BC299 on dextran sodium sulphate (DSS)-induced colitis model mice and investigated the molecular mechanism. We found BC299 could regulate immune response and reduce immunosuppression by enhancing the expression of Th1 T cells in cyclophosphamide-induced immunosuppressive model mice. Meanwhile, DSS-induced colitis model mice were furtherly constructed. The results displayed BC299 can restore bodyweight and relieve colon morphology of colitis mice. Real-time quantitative polymerase chain reaction results demonstrated BC299 can regulate immune response by reducing the expression of TNF-α and IL-1β mRNA and increasing the expression of IL-10 and TGF-β mRNA. Moreover, BC299 administration reshaped and increased the diversity of gut microbiota in IBD mice. Therefore, BC299 can alleviate colitis by regulating immune response and modulating gut microbiota. 相似文献
3.
Yuanzhi Jiang Yangyang Shi Rui Li Feng Hang Jianxin Zhao Hao Zhang Wei Chen 《International Journal of Food Science & Technology》2021,56(9):4690-4699
Lactobacillus plantarum proliferates inefficiently in milk, mainly because of its lack of cell envelope proteases and its inability to hydrolyse proteins in milk. Our previous study showed that this strain could grow well in milk with the addition of oat and malt extracts. To investigate the usage and preference for polypeptides and oligopeptides for this strain, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), o-phthaldialdehyde (OPA), high-performance liquid chromatography (HPLC), plate counting and other methods were used in this study. The results showed that proteins in fermented milk cannot be absorbed and utilised by L. plantarum, whereas polypeptides and oligopeptides provide available nitrogen sources for their growth. Short-chain peptides were more conducive to absorption and utilisation than long-chain peptides. In particular, peptides with molecular weights in the range of 200–1400 Da in the oat extract and 100–700 Da in the malt extract were preferentially absorbed and utilised. 相似文献
4.
Qin-yu Zhou Shan Zhao Yan-yan Huang Jin-shuang Hu Jia-hua Kuang Dong-mei Liu Charles S. Brennan 《International Journal of Food Science & Technology》2021,56(6):2992-3003
Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029. 相似文献
5.
Fidelis Azi Chuanhai Tu Hafiz Abdul Rasheed Mingsheng Dong 《International Journal of Food Science & Technology》2020,55(4):1689-1697
Water kefir microbiota was used to develop novel soy whey-based beverages that have antioxidant activity. In the present study, comparative phenolics, antioxidant and metagenomic composition of the soy whey beverages fermented using three different water kefir microbiota, named WKFS-A, WKFS-B and WKFS-C were investigated. WKFS-B beverage had the highest concentrations of isoflavone aglycones (208.73 ± 2.78 mg L−1) and phenolic acids (132.33 ± 3.41 mg L−1) compared with WKFS-A (193.88 ± 1.15 mg L−1) and (91.73 ± 2.34 mg L−1) and WKFS-C (160.63 ± 1.76 mg L−1) and (97.13 ± 2.63 mg L−1), respectively. The WKFS-B also showed higher DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power compared with WKFS-A and WKFS-C beverages. Microbial species diversity index analysis showed that a higher concentration of isoflavone aglycones, phenolic acids and increased antioxidant activity in the WKFS-B beverage correlates with the higher relative abundance of Lactobacillus genus. This study thus revealed that Lactobacillus dominated water kefir microbiota produces soy whey beverages with high phenolic acids, isoflavone aglycones and antioxidant activity. 相似文献
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Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage 下载免费PDF全文
Bernice D. Karlton‐Senaye Reza Tahergorabi Valerie L. Giddings Salam A. Ibrahim 《International Journal of Food Science & Technology》2015,50(1):32-40
The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL?1) compared to the control (61 ± 2.83 Miller units mL?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus. 相似文献
9.
Wei-Jen Ting Wei-Wen Kuo Dennis Jine-Yuan Hsieh Yu-Lan Yeh Cecilia-Hsuan Day Ya-Hui Chen Ray-Jade Chen Viswanadha Vijaya Padma Yi-Hsing Chen Chih-Yang Huang 《International journal of molecular sciences》2015,16(10):25881-25896
Obesity is one of the major risk factors for nonalcoholic fatty liver disease (NAFLD), and NAFLD is highly associated with an increased risk of cardiovascular disease (CVD). Scholars have suggested that certain probiotics may significantly impact cardiovascular health, particularly certain Lactobacillus species, such as Lactobacillus reuteri GMNL-263 (Lr263) probiotics, which have been shown to reduce obesity and arteriosclerosis in vivo. In the present study, we examined the potential of heat-killed bacteria to attenuate high fat diet (HFD)-induced hepatic and cardiac damages and the possible underlying mechanism of the positive effects of heat-killed Lr263 oral supplements. Heat-killed Lr263 treatments (625 and 3125 mg/kg-hamster/day) were provided as a daily supplement by oral gavage to HFD-fed hamsters for eight weeks. The results show that heat-killed Lr263 treatments reduce fatty liver syndrome. Moreover, heat-killed Lactobacillus reuteri GMNL-263 supplementation in HFD hamsters also reduced fibrosis in the liver and heart by reducing transforming growth factor β (TGF-β) expression levels. In conclusion, heat-killed Lr263 can reduce lipid metabolic stress in HFD hamsters and decrease the risk of fatty liver and cardiovascular disease. 相似文献
10.
Javier Castro-Rosas Carlos Alberto Gómez-Aldapa Edgar Arturo Chávez-Urbiola Monserrat Hernández-Bautista María Luisa Rodríguez-Marín Zaira Esmeralda Cabrera-Canales Reyna Nallely Falfán-Cortés 《International Journal of Food Science & Technology》2021,56(4):1809-1817
The objective of this study was to evaluate the influence of pH, bile salts and different storage conditions at two different temperatures (30 and 4 °C) on the viability of free and microencapsulated Lactobacillus paracasei. Microspheres encapsulating L. paracasei were obtained using an extrusion method. The efficiency was 87.6%, the diameter 70 µm and the zeta potential 7.22 ± 0.05 mV. Encapsulated L. paracasei showed higher resistance to stomach pH and bile salts compared to free cells. Microspheres were evaluated under four different storage conditions: fresh, suspended in a solution with a pH of 4, suspended in saline solution and lyophilised. The lyophilised microspheres presented the highest stability with 89.2% survival rate after six weeks of storage; however, free bacteria in saline solution (0.145 N) presented a 65.3% survival rate. Finally, a new product (a strawberry ice popsicle) with possible functional characteristics was obtained using microencapsulated L. paracasei. 相似文献