Fermented Foods
Mostrando 1-12 de 46 artigos, teses e dissertações.
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1. Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spon
Food Sci. Technol. Publicado em: 2021-06
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2. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
Abstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-po
Food Sci. Technol. Publicado em: 2020-09
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3. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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4. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
Abstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-po
Food Sci. Technol. Publicado em: 20/12/2019
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5. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 11/11/2019
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6. Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate)
ABSTRACT This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L–1 are often de
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
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7. Development and characterization of probiotic fermented smoothie beverage
RESUMO Produtos lácteos são os principais veículos para incorporação de probióticos, e têm grande popularidade entre o público que procura alimentos funcionais. A aplicação probióticos em novas matrizes alimentares necessita de estudos a fim de verificar a estabilidade e viabilidade dos probióticos no produto. O objetivo deste trabalho foi desenv
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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8. Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
ABSTRACT: This research investigated the potential of beef products with acid whey to release bioactive peptides and thereby emphasize their health-promoting potential. Peptide sequences were isolated and identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). Firstly, the antihealth properties (toxicity, allergenicity) of
Sci. agric. (Piracicaba, Braz.). Publicado em: 2019-07
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9. Fermented milk beverage: formulation and process
RESUMO: Produtos lácteos são uma alternativa adequada como alimentos funcionais por apresentarem excelente valor nutricional, por serem amplamente aceitos e consumidos além de apresentar potenciais matrizes para inoculação de microrganismos probióticos. O objetivo deste estudo foi desenvolver uma bebida láctea fermentada com frutas adicionada de cult
Cienc. Rural. Publicado em: 21/03/2019
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10. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 07/01/2019
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11. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 20/12/2018
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12. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermen
Braz. J. Microbiol.. Publicado em: 2016-06