Food Biotechnology最新文献_第6页

Improvement of prebiotic activity of guava purée by-products through cellulase treatment 纤维素酶处理提高番石榴石榴籽副产物的益生元活性

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-01-09 DOI: 10.1080/08905436.2021.2006063

Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee

{"title":"Improvement of prebiotic activity of guava purée by-products through cellulase treatment","authors":"Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee","doi":"10.1080/08905436.2021.2006063","DOIUrl":"https://doi.org/10.1080/08905436.2021.2006063","url":null,"abstract":"ABSTRACTThe effects of cellulase treatment on the prebiotic activity and structural properties of by-products from guava (Psidium guajava L.) purée processing was investigated focusing on Refiner (the seed-rich fraction), siever (the peel-rich fraction), and decanter (the pulp-rich fraction). After cellulase treatment, each by-product was separated into ethanolic extract (EEC) and alcohol insoluble fiber (AIF). Cellulase treatment led to the dissolution of the insoluble fiber in all the by-products. Subsequently, the molecular weight distribution and prebiotic activity of the EEC were determined. All cellulase-treated by-products showed a shift from high to low in molecular weight distribution, with a higher prebiotic activity score. Cellulase treatment also affected the microstructure, crystallinity index, and chemical bonds in AIF as observed through Scanning Electron Microscope, X-ray crystallography analysis, and Fourier-transform Infrared spectra analysis. The structural lattice changes manifested as an improved capacity in binding bile acids. Cellulase treatment is a feasible method to unleash the recalcitrant nature of guava by-products.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"7 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138512417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A 对酚类物质和赭曲霉毒素A具有不同吸附活性的酿酒酵母克隆选择

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-01-09 DOI: 10.1080/08905436.2021.2006064

Andrea Caridi, Rossana Sidari, Andrea Pulvirenti, Giuseppe Blaiotta, Alberto Ritieni

引用次数: 0

Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation 与咖啡豆发酵相关的果糖消耗乳酸菌的分离与筛选

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-01-02 DOI: 10.1080/08905436.2021.2007119

A. C. D. O. Junqueira, Gilberto Vinícius de Melo Pereira, Jéssica A. Viesser, D. P. de Carvalho Neto, Lana Bazan Peters Querne, C. R. Soccol

{"title":"Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation","authors":"A. C. D. O. Junqueira, Gilberto Vinícius de Melo Pereira, Jéssica A. Viesser, D. P. de Carvalho Neto, Lana Bazan Peters Querne, C. R. Soccol","doi":"10.1080/08905436.2021.2007119","DOIUrl":"https://doi.org/10.1080/08905436.2021.2007119","url":null,"abstract":"ABSTRACT The discrepancy between glucose over fructose metabolism during coffee fermentation can delay the drying process and stimulate the development of undesirable microorganisms. In this study, 26 lactic acid bacteria (LAB) isolated from laboratory-scale coffee fermentation were screened for their capacity to preferentially consume fructose over glucose and identified by 16S rDNA sequencing. Ten fructose-consuming isolates were identified as Levilactobacillus brevis (n = 8) and Pediococcus pentosaceus (n = 2). The growth characteristics of three Lev. brevis strains (LPBF01, LPBF03 and LPBF06) were classified as “facultatively” fructophilic bacteria, i.e., they grew on glucose without an external electron acceptor (oxygen, fructose, or pyruvate) but grew more rapidly on fructose. Lev. brevis LPBF03 was characterized for producing a high content of flavor-active esters (1-butanol, benzaldehyde, 2-nonenal, and 2-pentanone) and now being targeted as a good candidate to improve fructose consumption and aroma formation during coffee fermentation.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"58 - 75"},"PeriodicalIF":1.8,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45147226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu 国产副干酪乳杆菌CD4生产无麸质传统发酵产品Bhaturu的筛选

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-01-02 DOI: 10.1080/08905436.2021.2007395

K. Sharma, Sarita Bhawanani, Deepak Sharma, G. Goel

引用次数: 1

Production and purification of nattokinase from Bacillus subtilis 枯草芽孢杆菌纳豆激酶的制备与纯化

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-01-02 DOI: 10.1080/08905436.2021.2005622

Nguyen-Hoang Minh, Huynh Thi Thuy Trang, T. B. Van, N. Loc

引用次数: 2

Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential 牛和人乳外泌体作为促进全身治疗潜力的健康生物标志物的前景

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2021-10-02 DOI: 10.1080/08905436.2021.1979033

S. Mahala, S. Rai, Akansha Singh, A. Mehrotra, H. O. Pandey, Amit Kumar

引用次数: 0

Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds 乳酸菌22B无细胞上清液保存酸奶抗真菌腐坏及其抗真菌化合物的鉴定

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2021-10-02 DOI: 10.1080/08905436.2021.1980004

Tarik Lakhlifi, Ikram Es-Sbata, Samia Eloirdi, Lamya El Aamri, R. Zouhair, A. Belhaj

{"title":"Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds","authors":"Tarik Lakhlifi, Ikram Es-Sbata, Samia Eloirdi, Lamya El Aamri, R. Zouhair, A. Belhaj","doi":"10.1080/08905436.2021.1980004","DOIUrl":"https://doi.org/10.1080/08905436.2021.1980004","url":null,"abstract":"ABSTRACT The use of lactic acid bacteria (LAB) as biopreservatives to control fungal spoilage in food is a promising strategy in terms of natural food preservation. In this study, 300 LAB were isolated from different sources and screened for antifungal activity in vitro against 9 spoilage fungi. Moreover, the most active strain Lactiplantibacillus pentosus 22B was utilized in yogurt as a biopreservative against fungal spoilage. Characterization of the antifungal compounds based on fungal response to concentrated extract after enzymatic treatments, GC-MS, and headspace GC-MS showed that L. pentosus 22B potentially produced a variety of active compounds including organic acids, peptidic compounds, fatty acids, volatile compounds, and hydrogen peroxide. The application of cell free-supernatant produced by L. pentosus 22B in yogurt showed its ability to prevent fungal growth during 22 days at 25°C. This LAB strain is a potential candidate for yogurt biopreservation based on the antifungal activity of L. pentosus in yogurt which has been experimentally confirmed for the first time.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"327 - 348"},"PeriodicalIF":1.8,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45097395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage 油桃果实低温贮藏响应的转录分析

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2021-10-02 DOI: 10.1080/08905436.2021.1981369

Yang Gao, X. Jiao, Z. Gao, Zhizhen Feng, Lili Hao

{"title":"Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage","authors":"Yang Gao, X. Jiao, Z. Gao, Zhizhen Feng, Lili Hao","doi":"10.1080/08905436.2021.1981369","DOIUrl":"https://doi.org/10.1080/08905436.2021.1981369","url":null,"abstract":"ABSTRACT Nectarine (Prunus persica var. nectarina) is a sub-tropical fruit tree with strong cold sensitivity. In this study, flesh of nectarine (Shuguang) was used to determine the difference in transcriptional data before and after chilling injury under storage. In addition, genes responses involved in nectarine acclimation to cold stress were also explored. Results of the current study showed that nectarine was found to be more susceptible to chilling injury during storage at 5°C than at 0°C, and differentially expressed genes (DEGs) were concentrated in the late stage of low-temperature storage where chilling injury symptoms appeared at the end of the experiment. The key genes related to low-temperature response were associated with post-harvest biological processes. DEGs were annotated on the metabolic pathways of cold regulation signal transduction, cold resistance physiological metabolism and cold resistance-related protein synthesis. Moreover, the expression of genes related to cold stress such as plant hormone signal transduction element such as Auxin-responsive protein, transcription factors responding to cold stress such as WRKY transcription factor and genes related to maintaining membrane stability and regulating physiological metabolism such as proline dehydrogenase was more pronounced when nectarine was stored at 5°C than at 0°C. Overall, these findings showed that alteration in chilling temperature has substantial impact on the transcription levels associated with cold resistance pathway during the low-temperature storage of nectarine and thus promotes chilling injury disorders in nectarine.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"349 - 373"},"PeriodicalIF":1.8,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43881119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Construction of Aspergillus Oryzae food-grade expression system based on auxotrophic markers 基于营养缺陷型标记的米曲霉食品级表达系统的构建

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2021-10-02 DOI: 10.1080/08905436.2021.1979580

Yihan Qin, Caixia Zhou, Weiqiong Jin, H. Yao, Hui Chen, Yujun Wan, Yirong Xiao, Zizhong Tang, Zhi Shan, Tongliang Bu, Hong Chen

{"title":"Construction of Aspergillus Oryzae food-grade expression system based on auxotrophic markers","authors":"Yihan Qin, Caixia Zhou, Weiqiong Jin, H. Yao, Hui Chen, Yujun Wan, Yirong Xiao, Zizhong Tang, Zhi Shan, Tongliang Bu, Hong Chen","doi":"10.1080/08905436.2021.1979580","DOIUrl":"https://doi.org/10.1080/08905436.2021.1979580","url":null,"abstract":"ABSTRACT Aspergillus oryzae is an ideal host for expressing heterologous and homologous genes. Due to the risk of antibiotics to food safety, it is banned for use in resistance screening with food-grade expression system. Therefore there merit and value in exploring the use of Aspergillus oryzae food-grade expression system based on auxotrophic markers. In this study uridine/uracil auxotrophic strains A. oryzae RIB40ΔpyrG were generated by ultraviolet mutagenesis of pyrG gene deletion which would then be used as a host for further transformation analysis and applications. Meanwhile, a novel and efficient expression vector pBC-hygro.4 was constructed, which included the pyrG cassette gene, His-Tag, amyB promoter and terminator, and green fluorescent protein GFP marker. pBC-hygro.4 was successfully transferred to A. oryzae RIB40ΔpyrG via the PEG-CaCl2-mediated transformation method, and the stability of pBC-hygro.4 was evaluated by detecting the expression of the GFP reporter gene. Through phenotyping and sequencing verification, a uridine/uracil auxotrophic strains A. oryzae RIB40ΔpyrG were successfully generated. In addition, the developed vectors were fully functional for heterologous expression of the GFP fluorescent proteins in A. oryzae RIB40ΔpyrG and the recombinant A. oryzae RIB40ΔpyrG cultures indicated pronounced green fluorescence in the mycelia. Based on auxotrophic/nutritional markers, this study provides an effective method that can be applied to develop similar fungal transformation systems in other filamentous fungi, which will be beneficial for food-grade applications.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"310 - 326"},"PeriodicalIF":1.8,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44333223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Parameters for proteolysis of β-lactoglobulin derived from cheese whey 奶酪乳清中β-乳球蛋白的蛋白水解参数

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2021-07-03 DOI: 10.1080/08905436.2021.1941079

E. Melnikova, E. Bogdanova

引用次数: 3