Search

Summary: In this study, six groups of carrots were designed and fermented using Weissella paramensenteroides MbWp142 (WP), Levilactobacillus brevis GDMCC 1.773 (LS), Leuconostoc mesenteroides GDMCC 1.774 (SE), mixed fermentation of three lactic acid bacteria (WP + LS + SE), pasteurisation group (BG) and natural fermentation group (CK). GC–MS results indicated that inoculation of WP + LS + SE increased the types and contents of flavour substances such as alcohols, esters and hydrocarbons. Compared with other experimental groups, the peak nitrite value in the LS group was lower due to the production of organic acids by lactic acid bacteria. Sensory evaluation revealed that the quality and flavour of carrot fermented by LS were superior to those fermented by SE, WP and WP + LS + SE. Therefore, Levilactobacillus brevis used as a starter for fermenting carrot can enhance product quality and reduce nitrite accumulation during fermentation. [ABSTRACT FROM AUTHOR]

Summary: Meat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry. [ABSTRACT FROM AUTHOR]

The lactic acid bacteria (LAB) are a group of Gram-positive, non-respiring, non-spore-forming bacteria, cocci or rods, which produce lactic acid as the solely or main end product of carbohydrates fermentation. Some strains of LAB are probiotics that play important role in food processing and safety, as well as in maintaining human health as an integral part of the microbiota, that could be widely found in fermented foods, such as yogurt, cheese, kimchi, and wine. Streptococcus thermophilus, a species of LAB, exhibits probiotic effects, including alleviation of lactose intolerance, chronic gastritis, diarrhea, and bacteriostatic effects on pathogens. Recently, S. thermophilus in fermented products has attracted increasing research interest. However, the sources of new isolates of S. thermophilus are limited, so it is necessary to screen a large number of diverse habitats and functionally enriched selection to discover new and useful strains. This review summarizes the results related to insulation and identification, safety assessments and metabolic properties of S. thermophilus. Functional properties, its application in the production of fermented products, the development of new perspectives, as well as shortcomings are discussed in detail, in order to facilitate future research and application of S. thermophilus. [ABSTRACT FROM AUTHOR]

Summary: In recent years, consumers have been demanding convenient and healthy foods which have 'fresh‐like' characteristics while still being safe and a long shelf‐life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non‐thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non‐thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non‐thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity. The main nonthermal technologies were used in the food processing, and the combining non‐thermal technologies will become the research direction. [ABSTRACT FROM AUTHOR]

Ethyl carbamate (EC) is one of the harmful byproducts which occurs in alcohol drinks, such as Wine, Rum, Whisky, Saki and other fruit wines as a result of a spontaneous reaction between ethanol and urea in the fermentation process. In this work, the relationship between arginase CAR1 gene in Saccharomyces cerevisiae EC1118 and EC generation in sugarcane juice fermentation was investigated. Results indicate that the content of EC can be controlled by regulating the expression of arginase CAR1 gene. Urea and arginase exhibited expression of arginase CAR1 gene, which resulted in an increase of EC content. Besides arginine and urea, the expression of arginase CAR1 gene was also significantly influenced by the content of ethanol, salt and culture temperature. Low fermentation temperature, (below 25°C) and lower ethanol and salt content showed some benefits in terms of controlling the EC content by decreasing the expression of arginase. [ABSTRACT FROM AUTHOR]

Eugenol (2-Methoxy-4-(2-Propenyl) Phenol; EUG) is a natural antibacterial ingredient of the essential oil from many aromatic plants. The antimicrobial mechanism of EUG and its combined inactivation effect with pulsed electric fields (PEF) treatment in a hurdle strategy on E. coli ATCC 8739 were investigated. Results showed that membrane integrity and the morphology of E. coli cell were damaged and the membrane permeability was increased when E. coli was exposed to higher levels of EUG. Analysis of fluorescence spectra, molecular docking and atomic force microscope indicated that EUG bound to the AT-rich region of DNA through groove binding mode, leading to morphological alterations and the aggregation of DNA molecules. The combinations of EUG and PEF demonstrated strong synergistic effects for sterilization and it was proven to be an effective method to achieve a higher level of E. coli inactivation. • Eugenol induced an increase in membrane permeability of E. coli cells. • Eugenol destroyed membrane integrity and morphology of E. coli cell. • Eugenol bound to the AT-rich region of DNA of E. coli through groove binding mode. • The binding resulted in morphological alterations and aggregation of DNA molecules. • Combination of eugenol and PEF showed a strong synergistic effect against E. coli. [ABSTRACT FROM AUTHOR]