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Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities. Thus, it is significant to unravel the microbial communities and mechanisms of characteristic flavor formation occurring during fermentation. There has been rapid development of high-throughput and other omics technologies, such as metaproteomics and metabolomics, and as a result, there is growing recognition of the importance of integrating these approaches. The successful applications of multi-omics approaches and bioinformatics analyses have provided a solid foundation for exploring the fermentation process. Compared with single-omics, multi-omics analyses more accurately delineate microbial and molecular features, thus they are more apt to reveal the mechanisms of fermentation. This review introduces fermented foods and an overview of single-omics technologies – including metagenomics, metatranscriptomics, metaproteomics, and metabolomics. We also discuss integrated multi-omics and bioinformatic analyses and their role in recent research progress related to fermented foods, as well as summarize the main potential pathways involved in certain fermented foods. In the future, multilayered analyses of multi-omics data should be conducted to enable better understanding of flavor formation mechanisms in fermented foods. [ABSTRACT FROM AUTHOR]

Fermentation is the oldest biotechnology in which a metabolic process carried out without the involvement of oxygen. It is one of the food processing methods that improve the nutrient contents and sensorial properties with potentially reducing or eliminating pathogenic microorganisms and natural toxins. The aim of this review is to compare, contrast and summarize the scientific data on the effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages. The results of this review showed that fermentation improves the nutritional value of some proximate composition such as crude protein and fat contents, while decreases the carbohydrate and crude fiber contents. It also improves the bioavailability, antioxidant activities and sensory properties of cereal-based foods and beverages. This review concluded that fermentation improves the nutritional quality of proximate composition, bioavailability of minerals and phytochemicals, and decrease the anti-nutritional factors of cereal-based fermented foods and beverages. [ABSTRACT FROM AUTHOR]

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Background: Plants that contain brewing microorganisms are used in traditional fermentation starters, which are an essential part of local diet, nutrition, life, and health. Regionally, the plant species used and the microorganisms included in traditional fermentation starters are diverse, endowing local fermented drinks with different flavors and health benefits. However, related traditional knowledge has been scarcely documented or revealed. Methods: An ethnobotanical survey was conducted in five towns of Nayong County in northwestern Guizhou, China. Snowball sampling, semi-structured interviews, free lists, and participatory observation were used to collect information on Jiuqu Plants (JPs) and jiuqu-making techniques. The PacBio platform was used to study the microbial community structure and diversity in the Chuanqing people's jiuqu. Results: In total, 225 informants were interviewed, including 116 who provided plants and technological processes for making Chinese baijiu jiuqu (CBJ) and 139 who provided information about making fermented glutinous rice jiuqu (FGRJ). This study found that older people have more abundant knowledge about CBJ plants. Poaceae was found to be the dominant family used in making CBJ and FGRJ (7 species each). Compared to individual plant parts, the whole plant is most commonly used in two kinds of jiuqu (19.5% in CBJ and 22.6% in FGRJ). The Chuanqing people's jiuqu is used to treat dietary stagnation and indigestion. The highest relative frequency of citation of the CBJ plant was Ficus tikoua Bureau, and the counterpart of the FGRJ plant was Buddleja macrostachya Benth. The dominant bacterial species in jiuqu were Gluconobacter japonicus (YQ1, YQ4) and Pediococcus pentosaceus (YQ2, YQ3), and the dominant fungal species was Rhizopus oryzae. Conclusion: For the first time, this study documents the unique traditional jiuqu knowledge and reveals the microbial mystery behind the FGRJ of the Chuanqing people. Therefore, this study encourages the use of online social media platforms in order to spread Jiuqu culture, the use of the new media wave in order to create multimedia databases, and also suggests that local communities should develop preservation intervention programs, in addition to nurturing the inheritors in order to prevent the disappearance of traditional Jiuqu knowledge. This research contributes to the conservation and demystification of the traditional jiuqu knowledge of the Chuanqing people and lays the foundation for further research on its microbiology, nutrition, and metabolomics. [ABSTRACT FROM AUTHOR]

The interest in region-specific ethnic fermented foods and their functional microbiota is rising. The demands for functional foods are continuously rising, so research is going on to develop nutritious food with many beneficial attributes and low safety concerns. The present study was designed to isolate and characterize lactobacilli probiotic candidates from locally resourced fermented foods (dahi, lassi, and raabadi) to make ready-to-eat fermented functional products later. Cultures were isolated from 82 fermented food samples collected from different villages. The initial experiments of gram staining, catalase test, and carbohydrate fermentation were assessed for the morphology, purity, and primary characterization on the genus level, which was verified through molecular characterization using PCR. Seven lactobacilli strains (no. MS001-MS007) were then assessed for safety, probiotic candidacy, phytase degradation, and biofilm forming abilities. All seven bacterial cultures showed no hemolytic activity and antibiotic sensitivity against more than 14 antibiotics out of 20. All seven lactobacilli isolates were able to tolerate pH 3.0, 0.3% bile 0.5% pancreatin, lysozyme (100 mg/L to 300 mg/L) and also shown possessed phytase degradation ability. All the cultures showed antioxidative potential and biofilm formation ability. Culture MS007 showed considerably higher bile salt hydrolase activity among all the isolates, whereas MS005 possessed excellent phytate degradation ability among others. Bacterial strains were identified using 16S rRNA gene sequencing. Moreover, the order of preference of isolates was calculated using the multidimensional Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) based on probiotic and other functional properties. The most promising attributes showing cultures were recognised as Limosilactobacillus fermentum MS005 and Lactiplantibacillus plantarum MS007, which could be further used for functional food product development. [ABSTRACT FROM AUTHOR]

Kinema, a sticky-textured fermented soybean food with umami flavour, is originated in the historical Limbuwan region, now situated in the eastern districts of Nepal. It has since expanded to different areas in Darjeeling Hills and Sikkim in India and Bhutan. The Limboo community, one of the oldest indigenous groups in the Himalayas, has developed a method for fermenting soybeans to produce kinema. Bacillus is the main bacterial genus responsible for fermenting kinema, along with lactic acid bacteria, yeasts, and fungi. Kinema is full of nutrients like protein, fats, carbohydrates, amino acids, vitamins, and minerals and offers health benefits through its antioxidant, anti-inflammatory, antiobesity, and antidiabetic properties. A novel strain of Bacillus subtilis Tamang has been identified in kinema samples from Darjeeling Hills, India, exhibiting elevated levels of γ-PGA and various biomarker genes for health benefits and biological functionalities. Kinema contains secondary metabolites including several bioactive compounds, immunomodulators, vitamin B-complexes, and others that help promote good health. The transcriptome of the B. subtilis Tamang strain reveals genes associated with GABA production, Vitamin B12 synthesis, and fibrinolytic activity. Safety evaluations have demonstrated that the strain and the production of kinema do not pose any toxicity risks based on animal studies. Despite facing challenges in terms of its strong taste and slimy consistency for broader acceptance, the bioactive elements and safe starter cultures found in kinema hold promise for the development of functional food. [ABSTRACT FROM AUTHOR]

Purpose: Dyslipidemia is a major health issue worldwide. There is growing interest in understanding the potential role of kimchi consumption on serum lipid profiles. However, there are limited epidemiological studies available on this topic. Therefore, this study aims to investigate the association between kimchi intake and serum lipid profiles. Methods: We conducted an epidemiological study on participants (aged 40–69 years old) selected from the Health Examinees (HEXA) cohort study (n = 61,761). Four types of kimchi, including Baechu kimchi (cabbage kimchi), Kkakdugi (radish kimchi), Nabak kimchi/Dongchimi (a type of water kimchi made with fermented vegetables), and other kimchi, were assessed by a 106-food item semi-quantitative validated food frequency questionnaire (FFQ). Each kimchi intake is the average value calculated from the FFQ of the baseline and follow-up surveys. Fasting blood data were obtained at baseline and follow-up visits. Linear regression was used to examine the relationship between the intake of kimchi and the change in serum lipid profiles. Results: The mean years between the baseline survey and a follow-up survey was 4.97 years. In this study, compared to the lowest category (< 1 serving/day), Baechu kimchi intake (2− < 3 servings/day) had more negative correlations with the change in values of total cholesterol (β: −1.600, 95% confidence interval [CI, −2.744, −0.456]), triglycerides (β: −3.372, 95% CI [−5.414, −1.330]), and low-density lipoprotein cholesterol (β: −1.155, 95% CI [−2.214, −0.095]) in women. In men, Baechu kimchi intake (2− < 3 servings/day) had a more positive correlation associated with the changes in values of high-density lipoprotein cholesterol (β: 0.049, 95% CI [0.031, 0.907]) compared to the lowest intake category (< 1 serving/day). Conclusions: Among Korean adults, consumption of kimchi, particularly Baechu kimchi, was found to be associated with improvements in serum lipid profiles. Further studies are required to conduct additional interventions to confirm the association between kimchi and serum lipid profiles. [ABSTRACT FROM AUTHOR]

Summary: Paocai, as one of the most widely consumed traditional fermented foods in China, is dominated by lactic acid bacteria (LAB), which exert a significant influence on the dynamics of metabolites, microecological changes, and sensory quality. In this study, five different paocai groups were designed for fermentation using Lactiplantibacillus plantarum HYY‐DB9 (LP), Levilactobacillus brevis GIM 1.773 (LB), a mixture of two LABs (LP + LB), pasteurisation (PST), and natural fermentation (NF). Nitrite content, pH, titratable acidity, viable cell counts (LAB and yeasts), metabolites (organic acids and volatile substances), and sensory evaluation were determined for each group. The results demonstrated that the mixed fermentation with two LABs (LP + LB) significantly reduced nitrite content. Organic acids produced by LAB played a crucial role in the degradation process, particularly lactic acid which exhibited the most pronounced effect on nitrite degradation. Furthermore, artificial inoculation of LAB fermentation resulted in improved taste and flavour of paocai along with increased production of alcohols, esters, and acids compared to traditional natural fermentation. These findings have important implications for enhancing paocai quality control and managing nitrite content while also providing an excellent fermentation agent for fermented paocai. [ABSTRACT FROM AUTHOR]

The obesity prevalence in South Korea in 2021 stood at 38.4%. South Korea faces unique challenges in providing essential and emergency guidelines for weight management because of stepping into an aging society. We aimed to determine the daily diet patterns among the general Korean population and to investigate the association between such patterns and different obesity. Longitudinal prospective cohort study. A total of 6539 adult participants (mean age 50.8 years, 52.9% male) with normal-weight adults were included from the Ansan-Ansung cohort of 10,030 Korean adults aged 40 or older and followed for an average of 11 years. Obesity was defined according to the criteria from the Korean Society for The Study of Obesity. Baseline dietary intake was assessed using a validated 103-item food frequency questionnaire. Dietary patterns were derived from k-means cluster analysis. In the multivariate analysis, referring to white rice + baechu kimchi, participants from multigrain rice + baechu kimchi showed lower HR for obesity development (waist circumference defined-obesity; HR: 0.87, 95% CI: 0.79, 0.95; body fat percentage defined-obesity; HR: 0.89, 95% CI: 0.80, 0.98). Further analysis documented that except for body fat percentage defined-obesity, consuming milk or dairy products was linked to a reduced incidence of the other three obesity (body mass index defined-obesity; HR: 0.84, 95% CI: 0.72, 0.99; waist circumference defined-obesity; HR: 0.82, 95% CI: 0.71, 0.94; waist-to-hip ratio defined-obesity; HR: 0.75, 95% CI: 0.61, 0.91). Following a diet that includes multigrain rice, fermented baechu kimchi, and dairy products is linked to a decreased risk of obesity in Korean adults. Public health programs and policies could incorporate these dietary recommendations, targeting specific population groups such as schoolchildren, adults, and the elderly. Additionally, further research is needed to explore the synergistic effects of various foods and their interactions within dietary patterns on obesity outcomes. [ABSTRACT FROM AUTHOR]

The rampant use of antibiotics has led to the emergence of multidrug resistance and is often coupled with gut dysbiosis. To circumvent the harmful impact of antibiotics, probiotics have emerged as an effective intervention. However, while the new probiotics are being added to the list, more recently, the nature and role of their counterparts, viz. prebiotics, postbiotics and parabiotics have also drawn considerable attention. As such, intricate relationships among these gut-biotics vis-à-vis their role in imparting health benefits is to be delineated in a holistic manner. Prebiotic dietary fibers are selectively fermented by probiotics and promote their colonization in the gut. The proliferation of probiotics leads to production of fermentation by-products (postbiotics) which affect the growth of enteropathogens by lowering the pH and producing inhibitory bacteriocins. After completing life-cycle, their dead remnants (parabiotics e.g. exopolysaccharides and cell wall glycoproteins) also inhibit adhesion and biofilm formation of pathogens on the gut epithelium. These beneficial effects are not just endemic to gut but a systemic response is witnessed at different gut-organ axes. Thus, to decipher the role of probiotics, it is imperative to unravel the interdependence between these components. This review elaborates on the recent advancements on various aspects of these gut-biotics and the mechanism of potential attributes like anti-oxidant, anti-inflammatory, anti-neoplastic, anti-lipidemic and anti-hyperglycemic benefits. [ABSTRACT FROM AUTHOR]

Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables. [ABSTRACT FROM AUTHOR]

Saccharopolyspora is a key microorganism in the fermentation of traditional fermented foods, capable of producing saccharifying and liquefying enzymes at elevated temperatures. However, the specific mechanisms and regulatory pathways governing Saccharopolyspora's response to ambient temperatures are not yet fully understood. In this study, the morphological differences in Saccharopolyspora rosea screened from traditional handmade wheat Qu at different temperatures were initially explored. At 37 °C, the mycelium exhibited abundant growth and radiated in a network-like pattern. As the temperature increased, the mycelium aggregated into clusters. At 50 °C, it formed highly aggregated ellipsoidal structures, with the mycelium distributed on the spherical surface. Subsequently, we assessed the biomass, saccharifying enzyme activity and liquefying enzyme activity of Saccharopolyspora rosea cultured at 37 °C, 42 °C and 50 °C. Furthermore, transcriptome analysis demonstrated that Saccharopolyspora rosea employs mechanisms related to the carbon metabolism, the TCA cycle, glycine, serine and threonine metabolisms, and microbial metabolism in diverse environments to coordinate its responses to changes in environmental temperature, as verified by the expression of typical genes. This study enhances our understanding of the differences in high-temperature enzyme production by Saccharopolyspora, and offers valuable guidance for the traditional fermented food industry to drive innovation. [ABSTRACT FROM AUTHOR]

Endemic fermented vegetables play a crucial role in local cuisine and culture, with traditionally fermented raw green vegetables such as gundruk being a popular practice in North Bengal and Sikkim, India. However, there is a gap in the microbial profiling of these vegetables. This study aimed to explore the diversity of dominant bacterial populations in fermented leafy vegetables using both culture-dependent and culture-independent methods. In addition to isolating bacteria using conventional methods, we conducted phenotypic and biochemical characterization, community DNA isolation, and amplicon sequencing. We also introduced a new approach in bioinformatics analysis: reverse ecology, which analyzes complementation and competition among participant microbes. In conventional culture-dependent techniques, LAB genera such as Lactobacillus, Enterococcus, Leuconostoc, and Pediococcus have been identified as predominant consortia, whereas metagenomic analysis revealed that the microbiome of fermented dried leafy vegetables was mainly composed of Firmicutes, Proteobacteria, Actinobacteria, Bacteroides, and Planctomycetes at the phylum level. Within the Lactobacillaceae family, predominant types included Lactobacillus, Lactococcus, Pediococcus, Leuconostoc, Enterococcus, Vagococcus, Weissella, and Carnobacterium. The microbial metabolism revealed key pathways, such as carbon metabolism, glycolysis, gluconeogenesis, and glyoxylate. Aromatic amino acid degradation, fatty acid metabolism, amino sugar metabolism, nucleotide sugar metabolism, and biosynthesis of nucleotide sugar pathways were also active. The competition index among microbes and human metabolic data was low (0.32-0.44), indicating minimal competition for nutrition. Complementation indices between bacteria and humans were high (0.76-0.88), suggesting a beneficial impact of gundruk microbial populations on human health. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Various antioxidant components have been reported in Japanese rice wine (sake), while the contribution ratio of each component to the antioxidant capacity of whole sake has not been well understood. In this study, we evaluated the radical absorption capacity (H‐ORAC and/or DPPH radical scavenging ability) and antioxidant components of commercially available sake, and estimated the major components contributing to antioxidant capacity.Water‐soluble components with a molecular weight of less than 3000 contributed more than 90% to H‐ORAC of sake by measuring the ultrafiltered fraction. The Maillard reaction seemed to have little influence on H‐ORAC by browning experiments. The radical absorption capacity of sake showed a strong positive correlation with the amounts of four antioxidant amino acids (Cys, Met, Tyr, Trp) and two phenolic acids (ferulic acid and p‐coumaric acid). Evaluating H‐ORAC of a sake model solution composed of these antioxidants revealed that the four amino acids showed a clearly higher contribution (25.7–58.2%) than the phenolic acids. In addition, there was a slight synergistic effect when the four amino acids were mixed, whereas such effects were not seen when mixed with the phenolic acids and other sake major components (organic acids, glucose and ethanol).We concluded that the contribution of free amino acids to the radical absorption capacity is quite important in sake. These findings will provide a new perspective for antioxidant researches of sake and many fermented foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms. [ABSTRACT FROM AUTHOR]

Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses. [ABSTRACT FROM AUTHOR]

This document, titled "Functional Properties of Probiotics in Food Sources," provides an overview of the benefits and applications of probiotics in various food sources. Probiotics are live microorganisms found in dairy products, fermented foods, fruits, and vegetables that offer health benefits such as improving gut health, mitigating food allergies, and enhancing exercise performance. The document also discusses the use of prebiotics and synbiotics, which combine probiotics with prebiotic ingredients, to further enhance these bioactivities. Additionally, the document includes summaries of eleven research articles that explore the effects of specific probiotic strains on various health conditions and the improvement of fermented food quality. The findings highlight the significance of probiotics in food sources and encourage further research in this area. [Extracted from the article]

In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes. [ABSTRACT FROM AUTHOR]

Background: Douzhi, a traditional Chinese fermented beverage, features microbial communities primarily composed of lactic acid bacteria (LAB). As fermented foods continue to gain recognition and popularity, douzhi is attracting growing interest. However, investigation of the critical aspects of douzhi's fermentation processes, including fermentation characteristics and microbial community dynamics, remains vital for enhancing food safety and quality for douzhi, as well as for similar fermented food products. Method: In this study, we collected douzhi microbial communities from four chain stores, using them as fermentation starter cultures. The microbial dynamics of the fermentation were analyzed, focusing on the inoculation of LAB strains and the transition from a mung bean-based matrix to skimmed milk. The metabolomic profiles of the fermented mung bean matrices were also studied. Results: Douzhi samples obtained from representative chain stores were found to be overwhelmingly dominated by LAB. When inoculated along with the douzhi community, both LAB strains exhibited notable and substantial reductions in the pH value of the designated mung bean matrices compared to those inoculated indigenous microbiota. Specifically, Lactiplantibacillus plantarum CGMCC 1.1856 retained its population, whereas Pediococcus pentosaceus CGMCC 1.2695 exhibited a decrease in relative abundance. Using skimmed milk as a fermentation substrate instead of the mung bean matrix resulted in significant shifts in microbial communities, particularly leading to an increase in Escherichia sp. The metagenomic analyses and functional predictions illustrated that various metabolic functions were enhanced during the fermentation process due to LAB inoculation. The liquid chromatography-mass spectrometry based metabolomic analysis revealed that the inoculation of Lactiplantibacillus plantarum and Pediococcus pentosaceus in mung bean matrix did not introduce new metabolites but significantly altered the concentration and profile of existing metabolites, especially increased low molecular carbohydrates, which may enhance the nutritional potential of the fermented product. Discussion: This study examines the microbial dynamics of douzhi microbiota fermentation, emphasizing the role of lactic acid bacteria in enhancing fermentation activity and metabolite profiles. These insights contribute to improving manufacturing processes and ensuring the safety and quality of douzhi and similar fermented foods. [ABSTRACT FROM AUTHOR]

The region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines. Such a region is the home of diverse ethnic people and culture, including richness in terms of indigenous fermented foods. Among the fermented foods in Southeast Asia, only those made from soybeans and fish (or seafoods) have been the most reviewed and described in international scientific media. In addition, the knowledge about fermented foods in Southeast Asia seems to be scattered and rarely available in international peer-reviewed scientific journals. Therefore, it appears primordial to create a comprehensive review on fermented foods from Southeast Asia as a gastronomic heritage and introduce them toward an international academic audience. This review aims to explore the diversity of fermented foods from Southeast Asian nations and discuss their characteristics in several aspects, including biochemical, microbiological, ethnic, and cultural aspects. The fermented foods discussed in this review are divided into seven categories, including: (1) fermented starch products, (2) fermented alcoholic beverages and vinegar, (3) fermented vegetable and fruit products, (4) fermented non-soybean legumes, (5) fermented dairy products, (6) fermented meat products, and (7) other fermented foods from Southeast Asia. These fermented foods have been very little reviewed and discussed compared to the soybean- and seafood-based fermented products from Southeast Asia. It is expected that this review would provide a thorough explanation regarding fermented foods from Southeast Asia, become a reliable reference for scientific studies, and ultimately promote future research in ethnic food fermentation. [ABSTRACT FROM AUTHOR]

Background: Imbalances in gut microbiota and subsequent destabilization of intestinal barrier equilibrium have been related to the evolution of metabolic disorders. Goji berries (Lycium barbarum; GB) and their fermented counterpart (FGB) have been identified for their prebiotic capacity in managing intestinal barrier functions and inflammatory profiles Consequently, this research was designed to investigate the effects of supplementing GB and FGB on intestinal integrity, inflammation, and changes in the composition of gut microbiota in high-fat (HF)-fed rats. Materials and Methods: Thirty-two male Sprague–Dawley rats (6 weeks old, 8 per group) were divided into four categories based on their weight and provided with either respective diets over a 6-week period: low-fat (LF; 10% of calories from fat), HF (45% of calories from fat), and HF diets supplemented with either GB or FGB at a 2% (w/w). Results: Supplementation of GB and FGB resulted in compositional changes in the gut microbiota, denoted by a distinct abundance of Faecalibacterium prausnitzii with GB and Akkermansia muciniphila species with FGB, which have been linked to ameliorated obesity phenotypes and metabolic parameters. These alterations were correlated with enhancements in gut barrier integrity, thereby protecting against local and systemic inflammation induced by a HF diet. Supplementation with GB and FGB also mitigated lipopolysaccharide-induced inflammation through inhibition of its downstream pathway. Conclusion: These findings indicate that both GB and FGB supplementation can improve gut barrier function and inflammatory profiles in HF-fed rats via modulation of the microbial composition of the gut, supporting the potential application of GB and FGB in improving gut barrier function and managing inflammation amid metabolic challenges. [ABSTRACT FROM AUTHOR]

• Composition of kombucha prepared with clove, cinnamon and turmeric spices. • Increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds. • Adding clove and cinnamon spices increased the concentration of antioxidants, but not with turmeric. • Fermentation increased the presence of essential mineral compounds. Interest in fermented foods has grown due to potential health benefits, and kombucha, an ancient beverage originating in Asia, has been highlighted for its probiotic properties and unique flavor. Combining kombucha with spices has shown promising results in improving the flavor and nutritional properties of the fermented beverage. The study evaluated the composition of kombucha prepared with green tea (Camellia sinensis), both in the first and second fermentation, using homemade samples from consumers. Cinnamon (Cinnamomum verum), cloves (Syzygium aromaticum), and turmeric (Curcuma longa) were added to enrich kombucha with different aromas and health benefits. The results indicated increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds in all samples kombucha fermented on the seventh day. Adding clove and cinnamon spices in the second fermentation increased the concentration of antioxidants, but the same effect was not observed with turmeric. Furthermore, fermentation also increases the presence of essential mineral compounds in the kombucha. Graphical abstract [Display omitted] [ABSTRACT FROM AUTHOR]

Summary: In recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti‐inflammatory properties, immunomodulatory effects, anti‐glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored. [ABSTRACT FROM AUTHOR]

Bacteriocins produced by a number of lactic acid bacteria (LAB) comprise a variety of antimicrobial proteins that may be used as antibiotic alternative in food preservation. The present study aimed to isolate and characterize LAB-derived bacteriocin-like substances (BLS) from local fermented foods. A total of twenty-one bacterial strains were isolated and subjected to an antibacterial assay. Five isolates designated as AB1, AB2, AK1, AK2, AnK1 showed inhibitory activity against selected indicator organisms and were subjected to further characterization. Upon BLAST analysis of the 16S rRNA gene sequences, the isolates showed close relationship to Lactobacillus plantarum with similarity ranging from 91 to 97%. Moreover, the antibacterial metabolite production of the isolates was observed to peak on the 5th to 7th day of incubation. Since AnK1 showed the highest zone of inhibition among 5 isolates, it was selected for characterization of the BLS isolated by ammonium sulfate precipitation and anion exchange chromatography. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the AnK1-BLS had a single band and a molecular weight around 15 kDa, and a total protein concentration of 7.06 µg/mL. Interestingly, AnK1-BLS had a broad antimicrobial spectrum on both gram-negative and gram-positive food-borne pathogens, including Escherichia coli, Salmonella enterica, Pseudomonas aeruginosa, and Bacillus subtilis. Moreover, the purified AnK1-BLS exhibited good thermal stability when heated at 80‒121°C. Likewise, its inhibitory activity was not affected by pH in the range of 3.0 to 6.5, with maximum activity recorded at pH 3.0. The results suggest that AnK1-BLS may have application prospects in the food industry. Further studies on the complete protein characterization of AnK1-BLS is recommended to fully harness its capabilities. [ABSTRACT FROM AUTHOR]

Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back‐slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including ergo (spontaneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentrated sour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese), qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf‐life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non‐controlled fermentation, and limited knowledge or awareness of small‐holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended. [ABSTRACT FROM AUTHOR]

Lactobacillus delbrueckii, a widely used lactic acid bacterium in the food industry, has been studied for its probiotic properties and reservoir of antibiotic-resistant genes, raising safety concerns for probiotic formulations and fermented products. This review consolidates findings from 60 articles published between 2012 and 2023, focusing on the global antibiotic resistance profile and associated genetic factors in L. delbrueckii strains. Resistance to aminoglycosides, particularly streptomycin, kanamycin, and gentamicin, as well as resistance to glycopeptides (vancomycin), fluoroquinolones (ciprofloxacin), and tetracyclines was predominant. Notably, although resistance genes have been identified, they have not been linked to mobile genetic elements, reducing the risk of dissemination. However, a significant limitation is the insufficient exploration of responsible genes or mobile elements in 80% of studies, hindering safety assessments. Additionally, most articles originated from Asian and Middle Eastern countries, with strains often isolated from fermented dairy foods. Therefore, these findings underscore the necessity for comprehensive analyses of new strains of L. delbrueckii for potential industrial and biotherapeutic applications and in combating the rise of antibiotic-resistant pathogens. [ABSTRACT FROM AUTHOR]

Soybean flavor is considered to be essential for the aroma quality of fermented soybeans (FS) with Bacillus subtilis BJ3-2 (BJ3-2) at 37 °C. However, the key aroma compounds of the soybean flavor must be further elucidated. In this study, two candidate genes (sdaAA and katX) of BJ3-2 involved in the control of soybean flavor production were screened using prior multi-omics data. FS samples with BJ3-2, BJ3-2ΔsdaAA, BJ3-2ΔkatX, and BJ3-2ΔsdaAAΔkatX were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity values (ROAV), and aroma addition experiments. The QDA revealed that the aroma profile of the soybean flavor in FS consisted of "sweaty", "smoky", "beany", "roasted", and "sweet" attributes. A total of 20 aroma-active compounds were detected, and 13 of them with ROAV > 1 were identified as key aroma compounds. Moreover, aroma addition experiments were conducted to further confirm the key aroma compounds of soybean flavor. Among them, 2-methylbutyric acid, 2,3,5-trimethylpyrazine, and guaiacol contributed higher aroma intensity values and ROAV, resulting in "sweaty", "roasted", and "smoky" attributes of soybean flavor in FS, respectively, while 1-octen-3-ol was associated with the "beany" attribute. These findings provide novel insights into the aroma attributes of soybean flavor in FS and a new strategy for revealing the key aroma compounds in fermented foods. [ABSTRACT FROM AUTHOR]

Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a strong preference for local ingredients over soy. Faba bean is a promising raw material in Scandinavia due to its high protein, dietary fiber, and phytochemical content. In this study, we evaluated the effects of soaking media (vinegar, water and sodium bicarbonate with or without lactic acid bacteria (LAB)) on boiling time and physicochemical properties of faba bean-based tempeh. We demonstrated that sodium bicarbonate, with and without LAB, significantly reduces the boiling time of faba beans (7–8 min), while beans soaked in vinegar and water with and without LAB require longer boiling times for tempeh production (>16 min). Texture analysis has revealed notable variations among the samples, with statistically significant differences (p < 0.05) observed across the majority of the measured attributes. Our study has demonstrated that faba beans are suitable for tempeh production and expand the sources of possible raw materials. However, further studies are needed to investigate consumers' preferences and expectations towards faba bean-based tempeh. [ABSTRACT FROM AUTHOR]

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products. [ABSTRACT FROM AUTHOR]

Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, and from Lacticaseibacillus casei strains SC209 and SC229, and demonstrate, using in vitro assays, that these fermentates can differentially modulate cytokine secretion via bone-marrow-derived dendritic cells (BMDCs) when activated with either the viral ligand loxoribine or an inflammatory stimulus, lipopolysaccharide. Specifically, we demonstrate that SC232 and SC234 increase cytokines IL-6, TNF-α, IL-12p40, IL-23, IL-27, and IL-10 and decrease IL-1β in primary bone-marrow-derived dendritic cells (BMDCs) stimulated with a viral ligand. In contrast, exposure of these cells to SC212 and SC210 resulted in increased IL-10, IL-1β, IL-23, and decreased IL-12p40 following activation of the cells with the inflammatory stimulus LPS. Interestingly, SC209 and SC229 had little or no effect on cytokine secretion by BMDCs. Overall, our data demonstrate that these novel fermentates have specific effects and can differentially enhance key immune mechanisms that are critical to viral immune responses, or can suppress responses involved in chronic inflammatory conditions, such as ulcerative colitis (UC), and Crohn's disease (CD). [ABSTRACT FROM AUTHOR]

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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.)

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Copyright of Food Research & Development is the property of Food Research & Development 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 Florence (1801-464X) is the property of Care Comm s.r.o. 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.)

Background: Due to their modulatory effect on biofilm growth, bacterial gene expressions, and host-modulation effects, fermented foods and probiotic products could potentially have a protective role against peri-implant diseases. This cross-sectional study aimed to examine the association of consumption of fermented foods and products containing probiotics, with peri-implant health and diseases. Methods: A total of 126 implants were included. The peri-implant health status (peri-implantitis, peri-implant mucositis, and peri-implant health) was assessed through Chicago's Classification of periodontal and peri-implant Diseases and Conditions. A questionnaire was used to evaluate the consumption patterns of fermented and probiotic foods and product. One-way ANOVA was employed to compare the 3 peri-implant conditions categories in terms of fermented food and probiotic consumption. Results: There were significant differences in the daily and general consumption of yogurt, probiotic yogurt, kefir, ayran, vinegar, pomegranate syrup, whole meal bread, and homemade butter among peri-implantitis, peri-implant mucositis and peri-implant health (p < 0.05). The peri-implant health group consumed significantly more yogurt, kefir, ayran, vinegar, whole wheat bread, and homemade butter than peri-implant mucositis and peri-implantitis. Conclusion: A higher consumption of fermented and probiotic foods may be associated with peri-implant health. Fermented and probiotic products may be useful for prevention of peri-implant diseases in patients with implants. [ABSTRACT FROM AUTHOR]

Yeasts derived from fermented foods have historically been known for their organoleptic properties, enriching nutritional values, and producing bioactive metabolites with therapeutic potential. In this review, we discuss the yeast flora in fermented foods, their functional aspects in fermentation, as well as their probiotic and biotherapeutic properties. These yeasts have numerous physical and biochemical characteristics, such as larger cells as compared to bacteria, a rigid cell wall composed primarily of glucans and mannans, natural resistance to antibiotics, and the secretion of secondary metabolites that are both pleasing to the consumer and beneficial to the host's health and well-being. The review also focused on therapeutic applications of probiotic yeasts derived from fermented foods on infections associated with Candida species. These potential probiotic yeasts present an additional avenue to treat dysbiosis of the gut microbiota and prevent health complications that arise from opportunistic fungal colonization, especially drug-resistant superbugs, which are highlighted in this review. [ABSTRACT FROM AUTHOR]

Objective: Previous studies have suggested diet was associated with depressive symptoms. We aimed to develop and validate Dietary Depression Index (DDI) based on dietary prediction of depression in a large Chinese cancer screening cohort.Methods: In the training set (n = 2729), we developed DDI by using intake of 20 food groups derived from a food frequency questionnaire to predict depression as assessed by Patient Health Questionnaire-9 based on the reduced rank regression method. Sensitivity, specificity, positive predictive value, and negative predictive value were used to assess the performance of DDI in evaluating depression in the validation dataset (n = 1176).Results: Receiver operating characteristic analysis was constructed to determine the best cut-off value of DDI in predicting depression. In the study population, the DDI ranged from −3.126 to 1.810. The discriminative ability of DDI in predicting depression was good with the AUC of 0.799 overall, 0.794 in males and 0.808 in females. The best cut-off values of DDI for depression prediction were 0.204 overall, 0.330 in males and 0.034 in females. DDI was a validated method to assess the effects of diet on depression.Conclusion: Among individual food components in DDI, fermented vegetables, fresh vegetables, whole grains and onions were inversely associated, whereas legumes, pickled vegetables and rice were positively associated with depressive symptoms. [ABSTRACT FROM AUTHOR]

AbstractFermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people’s perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain’s signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes. [ABSTRACT FROM AUTHOR]

Foods fermented by lactic acid bacteria (LAB) are considered safer and healthier due to LAB's ability to inhibit pathogen growth and produce bioactive compounds. The study aimed to evaluate the antimicrobial potential of lactic acid bacteria (LAB) in ice-kenkey, a chilled Ghanaian fermented maize beverage, against common foodborne pathogenic bacteria and to determine the duration of inhibition during ambient storage, all in the interest of promoting public health and safety. Samples of ice-kenkey obtained from a small‐scale producer and ice-kenkey produced in the laboratory were inoculated with overnight pure cultures of Escherichia coli, Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella spp. in nutrient broth at concentrations of about 108–109 CFU/ml during storage at room temperature (≈27°C). The population of the different pathogens in both samples of ice-kenkey was enumerated at different storage periods to assess their survival in the ice-kenkey, hence the antimicrobial activity of the ice-kenkey. The pH of both types of ice-kenkey was below 5.0 throughout the storage period of up to 140 h. The commercial ice-kenkey had higher LAB and yeast counts. For both types of ice-kenkey, there was a steady increase in the population of LAB and yeasts from the 0 h to 72 h period, followed by a steady decline from the 96 h to the 120 h period. There were variations in the survival of the different enteric pathogens in the ice-kenkey samples. Vibrio cholera and Salmonella spp. were not detected in both types of ice-kenkey within 8–24 h of storage at room temperature. However, for Escherichia coli, Bacillus cereus, and Staphylococcus aureus, there were no significant reductions in their population within the first 8 h of the storage of both the laboratory and commercial ice-kenkey samples. This work demonstrated that the LAB in the ice-kenkey has remarkable inhibitory potential against both Gram‐positive and Gram‐negative pathogenic strains. In spite of this, producers need to minimise the risk of food‐borne diseases through improved food safety and hygienic practices to prevent and inhibit the growth of microbial pathogens during retailing and storage. [ABSTRACT FROM AUTHOR]

Motivation : The study of bacterial genome dynamics is vital for understanding the mechanisms underlying microbial adaptation, growth, and their impact on host phenotype. Structural variants (SVs), genomic alterations of 50 base pairs or more, play a pivotal role in driving evolutionary processes and maintaining genomic heterogeneity within bacterial populations. While SV detection in isolate genomes is relatively straightforward, metagenomes present broader challenges due to the absence of clear reference genomes and the presence of mixed strains. In response, our proposed method rhea, forgoes reference genomes and metagenome-assembled genomes (MAGs) by encompassing all metagenomic samples in a series (time or other metric) into a single co-assembly graph. The log fold change in graph coverage between successive samples is then calculated to call SVs that are thriving or declining. Results : We show rhea to outperform existing methods for SV and horizontal gene transfer (HGT) detection in two simulated mock metagenomes, particularly as the simulated reads diverge from reference genomes and an increase in strain diversity is incorporated. We additionally demonstrate use cases for rhea on series metagenomic data of environmental and fermented food microbiomes to detect specific sequence alterations between successive time and temperature samples, suggesting host advantage. Our approach leverages previous work in assembly graph structural and coverage patterns to provide versatility in studying SVs across diverse and poorly characterized microbial communities for more comprehensive insights into microbial gene flux. Availability and implementation : rhea is open source and available at: https://github.com/treangenlab/rhea. [ABSTRACT FROM AUTHOR]

Aims Microbial transformation to modify saponins and enhance their biological activities has received increasing attention in recent years. This study aimed to screen the strain that can biotransform notoginsenoside R1, identify the product and study its biological activity. Methods and results A lactic acid bacteria strain S165 with glycosidase-producing activity was isolated from traditional Chinese fermented foods, which was identified and grouped according to API 50 CHL kit and 16S rDNA sequence analysis. Subsequently, notoginsenoside R1 underwent a 30-day fermentation period by the strain S165, and the resulting products were analyzed using High-performance liquid chromatography (HPLC), Ultra-performance liquid chromatography (UPLC)-mass spectrometry (MS)/MS, and 13C-Nuclear magnetic resonance (NMR) techniques. Employing a model of Lipopolysaccharide (LPS)-induced damage to Caco-2 cells, the damage of Caco-2 cells was detected by Hoechst 33   258 staining, and the activity of notoginsenoside R1 biotransformation product was investigated by CCK-8 and western blotting assay. The strain S165 was identified as Lactiplantibacillus plantarum and was used to biotransform notoginsenoside R1. Through a 30-day biotransformation, L. plantarum S165 predominantly converts notoginsenoside R1 into 3β,12β-dihydroxydammar-(E)-20(22),24-diene-6-O-β-D-xylopyranosyl-(1→2)-β-D-glucopyranoside, temporarily named notoginsenoside T6 (NGT6) according to HPLC, UPLC-MS/MS, and 13C-NMR analysis. Results from CCK-8 and Hoechst 33258 staining indicated that the ability notoginsenoside T6 to alleviate the intestinal injury induced by LPS in the Caco-2 cell was stronger than that of notoginsenoside R1. In addition, Western blotting result showed that notoginsenoside T6 could prevent intestinal injury by protecting tight junction proteins (Claudin-1, Occludin, and ZO-1). Conclusion Notoginsenoside R1 was biotransformed into the notoginsenoside T6 by L. plantarum S165, and the biotransformed product showed an enhanced intestinal protective effect in vitro. [ABSTRACT FROM AUTHOR]

Yeasts are gaining increasing attention for their potential health benefits as probiotics in recent years. Researchers are actively searching for new yeast strains with probiotic properties (i.e, Debaryomyces hansenii; Kluyveromyces marxianus; Yarrowia lipolytica; Pichia hudriavzevii; and Torulaspora delbrueckii) from various sources, including traditional fermented foods, the human gut, and the environment. This exploration is expanding the pool of potential probiotic yeasts beyond the well-studied Saccharomyces boulardii. Research suggests that specific yeast strains possess properties that could be beneficial for managing conditions like inflammatory bowel disease, irritable bowel syndrome, skin disorders, and allergies. Additionally, probiotic yeasts may compete with pathogenic bacteria for adhesion sites and nutrients, thereby inhibiting their growth and colonization. They might also produce antimicrobial compounds that directly eliminate harmful bacteria. To achieve these goals, the approach that uses probiotics for human health is changing. Next-generation yeast probiotics are emerging as a powerful new approach in the field of live biotherapeutics. By using genetic engineering, scientists are able to equip these tools with specialized capabilities. However, most research on these probiotic yeasts is still in its early stages, and more clinical trials are needed to confirm their efficacy and safety for various health conditions. This review could provide a brief overview of the situation in this field. [ABSTRACT FROM AUTHOR]

Consumers are increasingly interested in foods that offer a well-balanced dietary profile as well as metabolic, physiological, and functional benefits. Dairy fermented products are widely consumed since they provide health benefits via probiotics. However, lactose intolerance, cholesterol content, allergic milk proteins are limiting factors for the consumption of dairy-derived probiotic foods. This problem has led to the exploration of non-dairy fermented probiotic foods derived from cereals, fruits, vegetables and plants. They represent a promising carrier for probiotic microorganisms. In this paper, chemical, microbiological and biological features of traditional non-dairy fermented foods were reviewed, especially by focusing on their probiotic potential. [ABSTRACT FROM AUTHOR]

A fluorescence probe based on molecularly imprinted polymers on red emissive biomass-derived carbon dots (r-BCDs@MIPs) was developed to detect tyramine in fermented meat products. The red emissive biomass-derived carbon dots (r-BCDs) were synthesized by the one-step solvothermal method using discarded passion fruit shells as raw materials. The fluorescence emission peak of r-BCDs was at 670 nm, and the relative quantum yield (QY) was about 2.44%. Molecularly imprinted sensing materials were prepared with r-BCDs as fluorescent centers for the detection of trace tyramine, which showed a good linear response in the concentration range of tyramine from 1 to 40 µg L−1. The linear correlation coefficient was 0.9837, and the limit of detection was 0.77 µg L−1. The method was successfully applied to the determination of tyramine in fermented meat products, and the recovery was 87.17–106.02%. The reliability of the results was verified through high-performance liquid chromatography (HPLC). Furthermore, we combined the r-BCDs@MIPs with smartphone-assisted signal readout to achieve real-time detection of tyramine in real samples. Considering its simplicity and convenience, the method could be used as a rapid and low-cost promising platform with broad application prospects for on-site detection of trace tyramine with smartphone-assisted signal readout. [ABSTRACT FROM AUTHOR]

Biogenic amines are small molecules with many biological activities. These substances may cause adverse reactions in the human body by excessive ingestion. This study detected biogenic amines in fermented foods including edible paste, sauerkraut, cheese, and sufu using high-performance liquid chromatography (HPLC) and assessed their potential toxicity. Phenethylamine, humutine, histamine, and tyramine were the main bioamines in edible paste, and the total contents of biogenic amines ranged from 331.40~624.42 mg/kg. Among sufu products, the bioamine content in a few samples was higher (up to 2 355.32 mg/kg and 1 091.05 mg/kg, respectively). The bioamine content in sauerkraut and cheese was lower compared with edible pastes and sufu. The highest bioamine content in sauerkraut was sour bean with 126.65 mg/kg and the lowest was pickled lotus root with 22.32 mg/kg. Finally, the safety of biogenic amines caused by edible paste, sauerkraut, cheese, and sufu was analyzed in combination with the consumption scenario and hazard risk assessment based on the edible characteristics of fermented food and the toxicological properties of histamine and tyramine. The toxicity risk of bioamines caused by ingesting these foods was low. This article presents a crucial basis for consumers to gain a comprehensive understanding of the food safety of traditional fermented foods in our country. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Guangxi Normal University - Natural Science Edition is the property of Gai Kan Bian Wei Hui 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.)

The efficacy of bacteriocins produced by Lactobacillus plantarum NRIC 0383 against spoilage bacteria isolated from melon seeds and their fermented product, Ogiri, was evaluated under various storage temperatures. Traditional fermented foods, such as Ogiri made from melon seeds (Citrullus lanatus), are significant protein sources in rural African communities but are susceptible to microbial contamination, posing public health risks. The study aimed to assess the antimicrobial activity of L. plantarum bacteriocins against identified spoilage bacteria: Escherichia coli 2013C-3342, Staphylococcus aureus CIP 9973, and Enterobacter cloacae AS10. Isolation and identification of these bacteria were performed using serial dilution and molecular techniques, respectively. Bacteriocin production by L. plantarum NRIC 0383 was confirmed via 16S rDNA sequencing and PCR amplification of bacteriocin genes. Partially purified bacteriocins, obtained through ammonium sulfate precipitation and dialysis, demonstrated significant inhibitory effects against the test microorganism, with inhibition zones ranging from 10-20 mm. Stability tests revealed that the bacteriocins retained more than 80% of their activity at temperatures between 30°C and 70°C, but activity declined at 90°C and was almost entirely lost at 121°C. These findings suggest that L. plantarum NRIC 0383 bacteriocins are potent bio-preservatives that could enhance the safety and shelf-life of melon seed-based fermented products, offering a natural alternative to chemical preservatives. [ABSTRACT FROM AUTHOR]

In this study, we analyzed the microbial community of traditional fermented foods of Jeju Island to identify the distribution of useful microorganisms and confirm their anti-inflammatory and anti-melanogenic effects to determine their potential use as cosmetic ingredients. Firstly, we examined the microbial communities of Omphalius rusticus Jeotgal (OR), Spratelloides gracilis Jeotgal (SG), Chromis notata Jeotgal (CN), Turbo cornutus Jeotgal (TC), Trichiurus lepturus intestine Jeotgal (TL), Branchiostegus japonicus Sweet Rice Punch (BJ), Salted Anchovy Sauce (SA), Jeju Soy Sauce (JSS), and Jeju Soybean Paste (JSP). We found that Latilactobacillus sakei (87.2%), Tetragenococcus halophilus (37.7%), T. halophilus (96.8%), Bacillus subtilis (23.4%), T. halophilus (71.3%), L. sakei (53.7%), Lentibacillus sp. (42.9%), Enterococcus durans (14.6%), and E. durans (32.8%) were the dominant species. Secondly, to study the nine Jeju fermented foods' anti-inflammatory and anti-melanogenic effects, we employed RAW 264.7 and B16F10 cells, classic cell models for inflammation and melanogenesis studies. Ethyl acetate extracts of the nine Jeju fermented foods all inhibited nitric oxide (NO) and melanin production in a concentration-dependent manner. Thirdly, to test the applicability of the nine Jeju fermented foods to human skin, we used the MTT assay to assess their cytotoxic effects on human keratinocytes (HaCaT cells). Finally, the topical applicability of the nine Jeju fermented foods was tested through primary skin irritation, and it was found that they did not cause any adverse effects. Therefore, extracts from the nine Jeju fermented foods have potential applications as ingredients in anti-inflammatory and anti-melanogenic products and can be used in the cosmetic industry. [ABSTRACT FROM AUTHOR]

Table olives are widely produced and consumed in the Mediterranean area. The production of table olives is mainly based on spontaneous fermentations, which may have several drawbacks (e.g., the development of undesirable microorganisms; organoleptic defects) compared to fermentative processes driven by starter cultures (typically lactic acid bacteria, yeasts, or their combinations). Studies on the effect of starter cultures have been mainly focused on some technological traits (e.g., acidifying capability, the degradation of phenolic compounds, metabolite production) and, to a lesser extent, on the dynamics of olive microbiota during fermentation. Recently, the application of Amplicon Targeted—High-Throughput Sequencing (AT–HTS) has enabled improvement of the knowledge on the composition and evolution of microbial communities during fermentations, including the role of starter cultures. The AT–HTS approaches used so far, however, have several constraints (e.g., poor investigation of mycobiota and metabolically active microorganisms) that do not allow a full understanding of the complex microbial interactions occurring in fermented olives. The aim of this review is to provide insights into the role of starter cultures in fermented olives and highlight the need to apply, as for other fermented foods, integrated "omics" approaches to predict and exploit their metabolic potential to improve the final properties of products. [ABSTRACT FROM AUTHOR]