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Experiments were conducted to determine the fatty acid composition of natural and fermented plant-based milks from walnuts and almonds. The fatty acid profile of natural plant milks was compared with those fermented with Lactiplantibacillus plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450 walnut and almond milks. The amount of polyunsaturated fatty acids increased and the content of saturated fatty acids significantly decreased in the fermented experimental variants of plant milks. In the fermentation samples, an increase in the content of Omega 6 fatty acids was observed, compared to the source samples, and it was most noticeable in the fermented walnut milks, where it increased 4.5 times. Moreover, in the fermented experimental variants, the content of lauric, myristic and stearic acids decreased reliably. The resulting fermented plant- based milks have a low content of saturated fatty acids, which makes them suitable food sources in a healthy human diet. [ABSTRACT FROM AUTHOR]

Background: The widespread consumption of industrial fermented products instead of traditional products leads to the loss of various lactic acid bacteria (LAB), especially the strains producing bioactive compounds. The present study aimed to isolate and molecularly identify LAB and investigate their antifungal impact on Aspergillus niger growth. Materials & Methods: Oat bran was purchased from the Gorgan city market in 2019 and sourdough was prepared. Afterwards, bacteria were isolated and identified in the Microbiology Laboratory of Golestan University of Medical Sciences, Gorgan, Iran. Next, the antifungal activity of LAB and their supernatant against A. niger was investigated. Finally, the identification of the cellfree supernatant of LAB was completed using gas chromatography-mass spectrometry. Results: Findings of the current study demonstrated that Lactobacillus brevis and Lactobacillus sakei had the highest inhibitory effects of 30.25% and 18.47% against A. niger, respectively. Moreover, the minimum inhibitory concentration of L. brevis and L. sakei supernatants against A. niger was found as 3%. We observed that the greater effect of the supernatant of L. brevis could be due to the presence of ester, phenolic, and barbiturate compounds. Conclusion: According to our results, dominant LAB from oat bran sourdough, as well as their cultured pellets have suitable antifungal potential against A. niger. Therefore, these bacteria can be used as a starter culture or co-culture in the fermentation products process, such as sourdough to decrease fungal contamination. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

There is currently a growing demand for the consumption of healthy regional fermented foods. Thus, water kefir has awakened interest due to the evidence of health benefits and its expected growth in nondairy sources; however, the microbiota of kefir depends on its origin and geographic region. Therefore, strains of artisanal water kefir cultures were isolated and characterized. Of the strains initially isolated, only three were positive for the hemolysis test, and the biochemical assays identified them as L. rhamnosus, L. paracasei ssp paracasei 2, and L. plantarum 1. This group of bacteria showed viability percentages of 76 to 98 % in the in vitro gastrointestinal assays, as well as antibiotic resistance and adherence very similar to those obtained in the control strain of Lactobacillus plantarum 299v. On the other hand, the results of growth kinetics indicated that its specific growth rate is higher when glucose is used as carbon source, and growth is slower when inulin is used. [ABSTRACT FROM AUTHOR]

The intestinal tissue modulates physiological activities, such as absorption of free fatty acids and carbohydrates from the diet and fermentation by microorganisms of the normal flora (microbiota). Probiotic functions are attributed to various microorganisms, which are related to the prevention of overweight. The Mexican diet has been displaced by foods rich in simple carbohydrates and poor in dietary fiber. Which has been linked to obesity. Most of the microorganisms that have probiotic functions are found in fermented foods of dairy origin, however, ancestral products are the product of fermentation, such as pulque and its origin mead, which require further biotechnological research. Mead, from Agave spp cultivated in Michoacan, was used and subjected to physical (thermal) processes for the purification of α-oligofructosaccharides; its biochemical characterization, and use in standard diets: AIN-93G and AIN-93M, used in murine models that reproduce pathologies, such as Diabetes Mellitus and Overweight. The intestinal cell function was analyzed and how it was favorably affected and its relationship with serum glycemic, lipid and hepatic markers by different molecules produced by the fermentation of αoligofructosaccharides; used as prebiotics as a basic research tool in the biotechnological area with implications for human health. [ABSTRACT FROM AUTHOR]

Nine formulations of probiotic beverages were microbiologically evaluated. These were designed from three commercial lactic acid strains ABY-10 (CHR-HANSEN®), BGP-93 and LA-3 (SACCO®) in three types of milk as substrate: NIDO NESTLÉ® cow's milk, GOAT MILK Goat and pasteurized cow's milk obtained from a local herd. The powdered milks were reconstituted as indicated by supplier. Each milk was fermented with the proposed strains up to pH 4.3±0.2. Microbiological evaluation was performed with Agar-MRS culture medium to quantify Lactobacillus and Agar M-17 to evaluate Streptococcus. All evaluations were performed in duplicate with 10-7 dilution. Highlighting, the maximum value obtained with MRS medium registered 19x10-7 CFU with goat milk and LA strain. While the minimum values were between 2-3x10-7 in nido and goat milk, for BGP and LA strains, respectively. The maximum values in Agar M-17 medium were 6x10-7 CFU with nido milk and goat milk in ABY-10 and BGP strains, respectively. While the minimum value recorded was 1x10-7 in pasteurized milk. Fermented goat's milk registered a higher CFU content, it is considered a potential food to be a probiotic food. [ABSTRACT FROM AUTHOR]

Kefir is a fermented food of dairy origin and is produced by a starter culture called kefir grains. Kefir grains are composed of a complex symbiosis of bacteria and yeasts that exchange vitamins, amino acids, growth factors, and metabolic products that are used for the growth of both. Traditionally, mammalian milk (cow, goat, sheep, camel, and buffalo) produces kefir. In turn, cow's milk is widely used in cheese production, producing approximately 1.5 million tons of milk whey as a by-product, of which only 50% is used, and the rest is dumped into soils and water bodies, polluting, and altering ecosystems. Furthermore, this milk whey represents 90% of the volume of milk and, therefore, a large part of the water-soluble compounds it originally contained. This property makes this by-product a great option to employ in the growth of kefir grains and, thus, develop a kinetic growth model through computational modeling. [ABSTRACT FROM AUTHOR]