Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria

Food Science and Biotechnology - Due to their numerous well-established applications in the food industry, there have been many studies regarding the adaptation and evolution of lactic acid...     

Rational Biosynthetic Engineering for Optimization of Geldanamycin Analogues

Tailor made : We report the rational biosynthesis of C15 hydroxylated non‐quinone geldanamycin analogues by site‐directed mutagenesis of the geldanamycin polyketide synthase (PKS), together with a combination of post‐PKS tailoring genes. Rational biosynthetic engineering allowed the generation of geldanamycin derivatives, such as DHQ3 illustrated in the figure, which had superior pharmacological properties in comparison to the parent compound.

     

Effect of Bi2O3 Addition on the Sintering Temperature and Microwave Dielectric Properties of Zn2SiO4 Ceramics

Bi₂O₃ was added to a nominal composition of Zn_1.8SiO_3.8 (ZS) ceramics to decrease their sintering temperature. When the Bi₂O₃ content was <8.0 mol%, a porous microstructure with Bi₄(SiO₄)₃ and SiO₂ second phases was developed in the specimen sintered at 885°C. However, when the Bi₂O₃ content exceeded 8.0 mol%, a liquid phase, which formed during sintering at temperatures below 900°C, assisted the densification of the ZS ceramics. Good microwave dielectric properties of Q × f =12,600 GHz, ɛ_r=7.6, and τ_f=−22 ppm/°C were obtained from the specimen with 8.0 mol% Bi₂O₃ sintered at 885°C for 2 h.     

Effects of a Conducting LaNiO3 Thick Film as a Buffer Layer of a Pb(Zr,Ti)O3 Film on Titanium Substrates

A conducting 8-μm-thick LaNiO₃ (LNO) film was deposited on a Ti substrate by aerosol deposition for use as a diffusion barrier between a lead zirconate titanate (PZT) and a Ti substrate during postannealing. The deposited 20-μm-thick PZT films were annealed at 800°C. The PZT film deposited without LNO was cracked and partially detached from the substrate after postannealing, presumably due to a severe reaction with the Ti substrate, while no significant reactions were observed when the LNO buffer layer was used. The remnant polarization and relative dielectric constant of the 20-μm-thick annealed PZT films deposited on the LNO-buffered Ti substrate were 43 μC/cm² and 1010, respectively.     

Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

This study was conducted to determine the effect of the addition of kimchi powder on the quality characteristics of meat batter and breakfast sausage. Breakfast sausages were supplemented with freeze dried kimchi powder (FKP) or hot air dried kimchi powder (HKP) at levels of 1% (FKP-1 and HKP-1) or 2% (FKP-2 and HKP-2). The emulsion stability, cooking yield, and apparent viscosity in meat batters improved with increments of kimchi powder (p < 0.05). Increased levels of kimchi powder in breakfast sausage decreased the L^∗ value, pH, and springiness, and increased the a^∗ value, b^∗ value, hardness, chewiness, and gumminess (p < 0.05). Sensory evaluations indicated that a higher overall acceptability was attained when the kimchi powder was added to breakfast sausage at a level of 2%.     

Antagonistic and antioxidant effect of probiotic Weissella cibaria JW15

Food Science and Biotechnology - The objective of this study was to evaluate the functional properties of Weissella cibaria JW15 (JW15) by investigating its antagonistic and antioxidant activities....     

Characterization of cottage cheese using Weissella cibaria D30: Physicochemical,antioxidant, and antilisterial properties

This study aimed to evaluate the potential of Weissella cibaria D30 as an adjunct culture in cottage cheese, including an assessment of antioxidant, antilisterial, and compositional parameters. Cottage cheese samples were manufactured using a commercial starter culture and probiotic strains Lactobacillus rhamnosus GG (GG) or W. cibaria D30 (W) and without probiotic (control). Samples were stored at 4 ± 1°C for 28 d. Bacterial cell counts (log cfu/g) of control, GG, and W samples were counted at 0, 7, 14, 21, and 28 d. Counts of W. cibaria D30 in the W samples remained at 6.85 log cfu/g after 28 d. Total solids, fat, protein, ash, and pH were measured and no significant differences were observed in compositional parameters or pH after 28 d of storage in all cheeses except those inoculated to Listeria monocytogenes. To measure the antilisterial effect, Listeria monocytogenes was inoculated into the cottage cheese samples and bacterial cell counts were obtained at 0, 6, 12, 24, 48, 72, 96, 120, and 144 h. Listeria monocytogenes counts were less than the analytical limit of detection (<10 cfu/g) in the inoculated GG and W samples, whereas the counts of L. monocytogenes in the inoculated control sample remained at 3.0 log cfu/g after 144 h. We used the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activity assays to assess antioxidant activity: GG and W samples exhibited significant increases in antioxidant activity compared with the control sample. These results indicate that W. cibaria D30 has potential as an adjunct culture in the dairy industry.     

Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284

The aim of this study was to analyze the β-glucan contents, physicochemical features, and microbial communities in milk kefir prepared using Saccharomyces cerevisiae KU200284 isolated from cucumber jangajji, a fermented vegetable commonly eaten in Korean. Three types of milk kefir were manufactured, with (1) activated kefir grain, (2) activated kefir grain with commercial S. cerevisiae BOF, and (3) activated kefir grain with S. cerevisiae KU200284. β-Glucan contents of milk kefir using kefir grain and kefir grain with S. cerevisiae strains BOF and KU200284 were 8.29, 8.59, and 8.57%, respectively. The pH, titratable acidity, viscosity, Brix level, and alcohol contents of milk kefir using kefir grain with S. cerevisiae strains were acceptable compared with milk kefir using only kefir grain. In milk kefir produced using kefir grains and S. cerevisiae strains, 16S rRNA reads showed representative strains of Lactobacillus kefiranofaciens (>72% relative abundance) and Acetobacter fabarum (>16% relative abundance). In particular, milk kefir using kefir grain with S. cerevisiae KU200284 had the highest relative abundance of L. kefiranofaciens. In addition, the internal transcribed sequence (ITS) rRNA reads in tested milk kefir showed representative strains of Kluyveromyces marxianus (>52% relative abundance) and Saccharomyces cerevisiae (>16% relative abundance). In contrast, milk kefir using S. cerevisiae strains had higher relative abundance of S. cerevisiae (>37%). The β-glucan production, physicochemical properties, and microbial community profiling indicate that S. cerevisiae KU200284 could be used in functional dairy products as a starter culture.     

Rice flour — A functional ingredient for premium crabstick

This study was performed to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe. Physicochemical properties of crabstick pastes with 42% surimi, with various rice flour concentrations (0, 1, 3, and 5%), and other ingredients were evaluated. The physical properties were measured during refrigeration and frozen storage. Rice flour measured at various concentrations (5 to 40% in water) using a DSC demonstrated similar patterns with an endothermic peak at around 63.5°C. During refrigerated storage, the strength of gels increased gradually, while cohesiveness stayed mostly unchanged. During frozen storage, water retention ability (WRA) gradually decreased as freeze-thaw (F/T) cycles were extended, however the water reduction was minimized as rice flour concentration increased. The optimum level was 1% rice flour concentration for chilled and frozen crabstick. Two crabstick samples (control and 1% rice flour) demonstrated no difference in strength and cohesiveness.     

Rheological and thermal properties of blend systems of rice flour and potato starch

The rheological and thermal properties of blends of rice flour (RF) with potato starch (PS) at different RF/PS ratios (9/1, 8/2, 7/3, 6/4, and 5/5) were examined. Steady and dynamic shear rheological tests indicated that the consistency index, yield stress, and dynamic moduli (G′ and G″) values of the RF-PS blends increased with an increase in the mixing ratio of PS. All blend samples exhibited high shear-thinning fluid characteristics. Tan δ values of all the blends were lower than those of RF and PS, showing that the presence of PS increased the elastic property of RF. DSC studies showed that the transition temperatures and enthalpies of gelatinization of the blends appeared to be greatly influenced by the addition of PS. In general, these results suggest that the presence of PS in RF modified the rheological and thermal properties, and that these modifications were dependent on the mixing ratio of PS.