Some important metabolites produced by lactic acid bacteria originated from kimchi
SJ Lee, HS Jeon, JY Yoo, JH Kim - Foods, 2021 - mdpi.com
Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of
years. Recently, LAB are receiving increased attention due to their great potential as …
years. Recently, LAB are receiving increased attention due to their great potential as …
Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach
The world is facing a big problem of non-communicable diseases, such as obesity,
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …
Use of sourdough fermentation to reducing FODMAPs in breads
LAA Menezes, L Molognoni, LA de Sá Ploêncio… - … Food Research and …, 2019 - Springer
Fermentable, oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs)
are a class of carbohydrates poorly digested that may trigger the symptoms of Irritable Bowel …
are a class of carbohydrates poorly digested that may trigger the symptoms of Irritable Bowel …
Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation
The genomic and metabolic features of Leuconostoc (Leu) mesenteroides were investigated
through pan-genomic and transcriptomic analyses. Relatedness analysis of 17 Leu …
through pan-genomic and transcriptomic analyses. Relatedness analysis of 17 Leu …
Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications
Grain legumes, such as faba beans, have been investigated as promising ingredients to
enhance the nutritional value of wheat bread. However, a detrimental effect on technological …
enhance the nutritional value of wheat bread. However, a detrimental effect on technological …
Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development
DW Jeong, JH Lee - LWT-Food Science and Technology, 2015 - Elsevier
We assessed the antibiotic resistance, hemolysis, and biogenic amine production of 23
Leuconostoc and 45 Weissella strains from kimchi. Antibiotic resistance was determined …
Leuconostoc and 45 Weissella strains from kimchi. Antibiotic resistance was determined …
Effects of salt type on the metabolites and microbial community in kimchi fermentation
MA Lee, YJ Choi, YS Kim, SY Chon, YB Chung… - Heliyon, 2022 - cell.com
The taste of kimchi is greatly affected by the salt type used during fermentation. Here, we
investigated the effects of salts with different mineral contents on the microbial community …
investigated the effects of salts with different mineral contents on the microbial community …
Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria
Y Luo, Y Liu, T Ren, B Wang, Y Peng… - Food Science & …, 2020 - Wiley Online Library
To satisfy the demand of industrial production, selecting strains suitable for fermentation
initiation is necessary. In this study, the effects of mixed‐starter culture including …
initiation is necessary. In this study, the effects of mixed‐starter culture including …
[HTML][HTML] Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil
This study dealt with the influence of the temperature on the bacterial dynamics of two
spontaneously fermented wheat sourdoughs, propagated at 21±1° C (SD1) and 30±1° C …
spontaneously fermented wheat sourdoughs, propagated at 21±1° C (SD1) and 30±1° C …
Immobilization of glycoside hydrolase families GH1, GH13, and GH70: state of the art and perspectives
Glycoside hydrolases (GH) are enzymes capable to hydrolyze the glycosidic bond between
two carbohydrates or even between a carbohydrate and a non-carbohydrate moiety …
two carbohydrates or even between a carbohydrate and a non-carbohydrate moiety …