scholarly journals Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 249
Author(s):  
Martha L. Cázares-Vásquez ◽  
Raúl Rodríguez-Herrera ◽  
Cristóbal N. Aguilar-González ◽  
Aidé Sáenz-Galindo ◽  
José Fernando Solanilla-Duque ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Biological Activities ◽  
Dairy Industry ◽  
Technological Properties ◽  
Organoleptic Properties ◽  
Spontaneous Fermentation ◽  
Fermented Beverages ◽  
Functional Activities ◽  
Microbial Exopolysaccharides ◽  
Fermented Products

Exopolysaccharides (EPS) are biopolymers produced by many microorganisms, including some species of the genus Acetobacter, Bacillus, Fructobacillus, Leuconostoc, Lactobacillus, Lactiplantibacillus, Pediococcus, Pichia, Rhodotorula, Saccharomycodes, Schizosaccharomyces, and Sphingomonas, which have been reported in the microbiota of traditional fermented beverages. Dextran, levan, glucan, gellan, and cellulose, among others, are EPS produced by these genera. Extracellular biopolymers are responsible for contributing to specific characteristics to fermented products, such as modifying their organoleptic properties or contributing to biological activities. However, EPS can be easily found in the dairy industry, where they affect rheological properties in products such as yogurt or cheese, among others. Over the years, LAB has been recognized as good starter strains in spontaneous fermentation, as they can contribute beneficial properties to the final product in conjunction with yeasts. To the best our knowledge, several articles have reported that the EPS produced by LAB and yeasts possess many both biological and technological properties that can be influenced by many factors in which fermentation occurs. Therefore, this review presents traditional Mexican fermented beverages (tavern, tuba, sotol, and aguamiel) and relates them to the microbial EPS, which affect biological and techno-functional activities.

scholarly journals Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 158 ◽  
Author(s):  
Mpho Edward Mashau ◽  
Lucy Lynn Maliwichi ◽  
Afam Israel Obiefuna Jideani
Keyword(s):  
Alcoholic Fermentation ◽  
Animal Feed ◽  
Food Preservation ◽  
Economic Effects ◽  
Sub Saharan Africa ◽  
Alcoholic Beverages ◽  
Bacillus Species ◽  
Spontaneous Fermentation ◽  
Fermented Beverages ◽  
Fermented Products

Maize, together with its fermented products, is fundamental for human nutrition and animal feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of the food preservation methods that has been utilised throughout the centuries and has played a vital role in the manufacturing of many fermented beverages consumed these days. However, the coincidence of LAB and yeasts during the spontaneous fermentation of maize-based products is inevitable. The involvement of other microorganisms such as moulds, Bacillus species and acetic acid bacteria in the fermentation of maize is important to the characteristics of the final product. Fermented beverages are affordable, have been produced traditionally and are known for their organoleptic properties, as well as their health-promoting compounds. The consumption of non-alcoholic beverages has the prospect of reducing the detrimental health and economic effects of a poor diet. Different fermented maize-based gruels and beverages such as ogi, mawe, banku and kenkey in West Africa, togwa in East Africa, as well as mahewu in South Africa have been documented. The physical and biochemical properties of most of these maize-based fermented products have been investigated and modified by various researchers. Attempts to enhance the nutritional properties of these products rely on supplementation with legumes to supply the insufficient amino acids. The production technology of these products has evolved from traditional to industrial production in recent years.

INVESTIGATION OF PRODUCTION-VALUABLE AND TECHNOLOGICAL PROPERTIES OF LEUCONOSTOCS FROM THE REPUBLICAN COLLECTION OF INDUSTRIAL STRAINS OF STARTER CULTURES AND THEIR BACTERIOPHAGES

2020 ◽  
pp. 26-39
Author(s):  
Yu. Yudina ◽  
S. Vasylenko ◽  
N. Zhabanos ◽  
N. Furyk
Keyword(s):  
Dairy Industry ◽  
Ph Sensitivity ◽  
Starter Cultures ◽  
Coliform Bacteria ◽  
Carbohydrate Component ◽  
Technological Properties ◽  
Cultivation Temperature ◽  
Nutritional Medium ◽  
Industrial Strains

We investigated the industrial important properties of leuconostocs that make them possible to use it in starter cultures for the dairy industry (fermented and gas-forming activities, resistance for NaCl, pH, sensitivity to bacteriophages, antagonistic activity against coliform bacteria). We have developed the nutritional medium for their cultivation with the justification of the carbohydrate component and identified cultivation temperature of microorganisms.

Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough

2008 ◽  
Vol 41 (10) ◽  
pp. 948-951 ◽  
Author(s):  
Ali Ketabi ◽  
Sabihe Soleimanian-Zad ◽  
Mahdi Kadivar ◽  
Mahmoud Sheikh-Zeinoddin
Keyword(s):  
Rheological Properties ◽  
Microbial Exopolysaccharides

scholarly journals Suitability of Novi Sad Apricot Cultivars and Selections for Compotes

2017 ◽  
Vol 66 (3-4) ◽  
pp. 1-7
Author(s):  
Dragan Rahović ◽  
Slavica Čolić ◽  
Ivana Bakić ◽  
Sladjan Stanković ◽  
Aleksandra Tepić
Keyword(s):  
Landscape Architecture ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Mineral Matter ◽  
Technological Properties ◽  
Organoleptic Properties ◽  
Fruit Growing ◽  
Novi Sad

Summary The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3, SK-5, SK 13a and SK 16a). Apricots for this research on technological properties and making compotes were harvested in a collection of apricot genotypes of the Department of Fruit Growing, Viticulture, Horticulture and Landscape Architecture of the Faculty of Agriculture in Novi Sad, in the site “Rimski šančevi” (45º 20̓ 00ˮN,19°51̓ 100ˮE). Technological properties were investigated at the Faculty of Technology in Novi Sad and a laboratory of “Soja-Protein, AD Bečej” company. The investigated technological properties were: the amount of dry matter, total and reducing sugars, total acids, sucrose, total pectins, cellulose and mineral matter. These properties of NS cultivars and selections were compared to Hungarian Best (as a standard). The fruits of the NS cultivars and selections expressed better technological properties than Hungarian Best. The properties such as colour, aroma, taste, condition and consistency were sensory evaluated, with a method of giving points, used at the Novi Sad International Agricultural Fair. The compotes of the NS cultivars and selections were given more points than the compote made of standard. As for the total organoleptic properties, the compotes of selections SK-3, SK 13a and SK-5 stand out.

scholarly journals RESEARCH OF TECHNOLOGICAL PROPERTIES OF RUBBER MIXTURES BASED ON SYNTHETIC RUBBERS FILLED WITH CARBON-CONTAINING MATERIAL

2020 ◽  
Vol 2 (3(72)) ◽  
Author(s):  
Sh.T. Dzhuraev ◽  
B.F. Muhiddinov ◽  
A.S. Ibodullaev
Keyword(s):  
Zinc Oxide ◽  
Rheological Properties ◽  
Physicochemical Characteristics ◽  
Technological Properties ◽  
Natural Surface ◽  
Rubber Compounds ◽  
Elastomeric Materials ◽  
Automobile Tires

The paper presents the results of studies of the physicochemical characteristics of the carbon-containing material obtained as a result of the pyrolysis of worn automobile tires. Ankerite (1.21%), zinc oxide (1.14%) and other components. Composite elastomeric materials based on rubbers SKI-3 and Nairit KR-50, filled with carboncontaining material, have been developed. Interconnections between structural radiations and the natural surface of a carbon-containing material and rubber macromolecules were found. The technological and rheological properties of the floor-elastomeric compositions with a carbon-containing effect were studied, and their optimal content in rubber compounds was shown.

scholarly journals Alginate Lyases: Sources, Mechanism of Activity and Potencial Application

2013 ◽  
Vol 8 (3) ◽  
pp. 105 ◽  
Author(s):  
Subaryono Subaryono ◽  
Rosmawaty Peranginangin ◽  
Maggy Thenawidjaja Suhartono ◽  
Fransiska Rungkat Zakaria
Keyword(s):  
Rheological Properties ◽  
Structure Analysis ◽  
Biological Activities ◽  
Alginate Lyase ◽  
Present Review ◽  
Biological Engineering ◽  
Alginate Oligosaccharides ◽  
Potential Applications ◽  
Growth Promoting ◽  
Alginate Lyases

Alginate lyases are group of enzymes which catalyze depolymerization of alginate into oligosaccharides. Alginate lyase have been widely used in many applications such as in production of bioactive oligosaccharides, control of polysaccharide rheological properties, and polysaccharide structure analysis. The products of alginate lyase, polysaccharide structure analysis, alginate oligosaccharides (AOS) have many biological activities including act as prebiotics, immune modulator, anticoagulation, antioxidant, anticancer, growth promoting activities, promote production of antibiotics and ethanol. In relation to the importance of alginate lyases, their potential aplications and prospect in development of new bioactive products, we present review of the enzymes, sources, mechanism of activity and potential applications. This paper also discussed some new biological engineering in alginate lyase production.

scholarly journals Influence of plasma on the physical properties of ointments with quercetin

2017 ◽  
Vol 67 (4) ◽  
pp. 569-578
Author(s):  
Beata Szulc-Musioł ◽  
Barbara Dolińska ◽  
Justyna Kołodziejska ◽  
Florian Ryszka
Keyword(s):  
Shear Stress ◽  
Physical Properties ◽  
Rheological Properties ◽  
Rheological Parameters ◽  
Organoleptic Properties ◽  
Independent Variables ◽  
Newtonian Systems ◽  
Two Independent Variables

Abstract Effects of two independent variables - the content of quercetin (0 or 1 or 1.5 or 5 %) and the content of plasma (0 or 2 or 4 or 6 %) - on the organoleptic properties and rheological parameters of model formulations prepared on an amphiphilic base were estimated. The consistency of all ointments was uniform, and the content of quercetin and plasma lay within the predefined range. Tested ointments are non-Newtonian systems. The content of quercetin and plasma was found to have a significant effect on the rheological properties of the ointments. An increase in the content of plasma in ointments was accompanied by a significant increase in their hardness, viscosity and shear stress and a reduction of their spreadability. The best rheological properties were shown by formulation F-3, containing 1.5 % of quercetin and 2 % of plasma.

scholarly journals The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3121
Author(s):  
Alina Culetu ◽  
Denisa Eglantina Duta ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Rheological Properties ◽  
Glycemic Index ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Dough Rheology ◽  
Bakery Products ◽  
Gluten Free ◽  
Technological Properties ◽  
Starch Retrogradation

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

scholarly journals A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

2020 ◽  
Vol 8 (8) ◽  
pp. 1176 ◽  
Author(s):  
Tolulope Ashaolu ◽  
Anna Reale
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Habits ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
Holistic Review ◽  
Different Cultures ◽  
Fermented Products

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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