scholarly journals Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 63
Author(s):  
Sun Lee ◽  
Dong-Shin Kim ◽  
Yejin Son ◽  
Huong-Giang Le ◽  
Seung Wha Jo ◽  
...  
Keyword(s):  
Treatment Time ◽  
Soy Sauce ◽  
Fermented Foods ◽  
Salt Treatment ◽  
Microbial Composition ◽  
Metabolite Profiles ◽  
Sensory Parameters ◽  
Acidic Compounds ◽  
Soy Sauce Moromi

Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauce moromi extract (SSME) was investigated. As the salt treatment time was delayed, the population of Aspergillus oryzae, Lactobacillaceae, and Enterococcaecea in SSME increased, whereas the population of Staphylococcaceae and Bacillaceae decreased, leading to changes in the enzymatic activity and metabolite profiles. In particular, the contents of amino acids, peptides, volatile compounds, acidic compounds, sugars, and secondary metabolites were significantly affected by the salt treatment time, resulting in changes in the sensory quality and appearance of SSME. The correlation data showed that metabolites, bacterial population, and sensory parameters had strong positive or negative correlations with each other. Moreover, based on metabolomics analysis, the salt treatment-time-related SSME metabolomic pathway was proposed. Although further studies are needed to elucidate the salt treatment mechanism in fermented foods, our data can be useful to better understand the effect of salt treatment time on the quality of fermented foods.

Effect of a halophilic aromatic yeast together withAspergillus oryzaein koji making on the volatile compounds and quality of soy sauce moromi

2015 ◽  
Vol 50 (6) ◽  
pp. 1352-1358 ◽  
Author(s):  
Jingjing Liu ◽  
Dongsheng Li ◽  
Yong Hu ◽  
Chao Wang ◽  
Bing Gao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Soy Sauce ◽  
Soy Sauce Moromi

scholarly journals Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 78-83
Author(s):  
D. Ghosh
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Fermented Foods ◽  
Total Acidity ◽  
Quality And Safety ◽  
Human Beings ◽  
Sensory Parameters

Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation, total sugar and reducing sugar in the brine increased slowly to 3% and 2%, respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22%) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.

The experience of using a diode laser in the herpes labial treatment

2020 ◽  
Vol 25 (1) ◽  
pp. 43-46
Author(s):  
S. L. Blashkova ◽  
E. V. Krikun ◽  
Yu. V. Fazylova ◽  
Yu. V. Blashkova
Keyword(s):  
Oral Cavity ◽  
Diode Laser ◽  
Comparison Group ◽  
Treatment Time ◽  
Local Treatment ◽  
Allergic Reactions ◽  
High Prevalence ◽  
Dental Diseases ◽  
Simplex Virus

Relevance. The relevance of the problem is in the high prevalence of the herpes simplex virus. According to WHO, nearly 90% of the population are carriers. Relapses can occur several times a year, which leads to disability and impairs the quality of life. Currently, there are a large number of drugs for general and local treatment. However, they are toxic and can cause allergic reactions. In recent years, a large number of studies have been devoted to the use of lasers in the treatment of dental diseases. Therefore, the question of the use of a laser in the treatment of herpetic lesions of the oral cavity remains relevant.Purpose. The research purpose was to determine the effectiveness of the use of a diode laser in the treatment of herpetic lesions of the lips.Materials and methods. We conducted a comparative assessment of the effectiveness of the use of a diode laser in monotherapy of herpetic lip lesions in 18 patients. The comparison group consisted of 18 patients, in the local treatment of which antiviral ointments were used.Results. The results of the study showed that the use of a diode laser can reduce treatment time, accelerate the epithelization of foci.Conclusion. The results of our study allow us to recommend the use of a diode laser in the complex treatment of herpetic lesions of the oral cavity.

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

Effect of Chlorine Dioxide Gas Treatment on Surface Sterilization of Grape

2011 ◽  
Vol 236-238 ◽  
pp. 2939-2944 ◽  
Author(s):  
Ri Ya Jin ◽  
Shuang Qi Hu ◽  
Zhi Chao Chi
Keyword(s):  
Chlorine Dioxide ◽  
Treatment Time ◽  
Reducing Sugar ◽  
Gas Treatment ◽  
Surface Sterilization ◽  
Log Reduction ◽  
Chlorine Dioxide Gas ◽  
Spoilage Bacteria ◽  
Effect Of Chlorine

Experiments were conducted to investigate the effect of concentration and duration of chlorine dioxide gas treatment on Surface sterilization of grape at 25°C. The results showed that the values of inactivate bacterial log reduction ofBotrytis cinerea,Penicilliumandalternariaincreased with the increasing of ClO2gas concentrations and treatment time. When the concentrations and treatment time was about 10 mg/m3and 30 minutes, respectively, more than 4 log reduction was obtained for the three spoilage bacteria on grape surface. Furthermore, the effect of chlorine dioxide gas treatment on quality of grape was investigated. It was found that the contents of vitamin C (Vc) and reducing sugar (RS) in grape also increased compared with grape without ClO2gas treatment.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Features of parasitocenosis in eimeriosis in young ruminants

2021 ◽  
Vol 0 (14) ◽  
pp. 91-100
Author(s):  
Vera Usevich ◽  
N. Kurochkina ◽  
M. Drozd ◽  
Ol'ga Petrova
Keyword(s):  
Comparative Evaluation ◽  
Animal Species ◽  
Treatment Time ◽  
Global Scale ◽  
Laboratory Diagnostics ◽  
Therapeutic Effectiveness ◽  
Treatment And Prevention ◽  
Traditional Remedies ◽  
Eimeria Arloingi

Abstract. The prevalence of coccidiosis diseases of various animal species has a global scale, so this problem has attracted the attention of veterinary specialists around the world. The purpose of this study was to study the specific features of the species composition and laboratory diagnostics of eimeriosis in young ruminants and to evaluate the effectiveness of treatment and prevention when using drugs from different groups. The material for the study was goats and calves. The research was carried out on the basis of two farms of the same agricultural holding in the Sverdlovsk region. Diagnostics was performed based on clinical and laboratory studies. Results of the study. The main pathogens in the goat breeding complex in goats of different ages were identified: the main causative agent of coccidiosis in 120-day-old goats was Eimeria arloingi, which accounted for 54 % of all detected oocysts in the samples. Eimeriosis occurred as a mixed invasion of Eimeria arloingi with Eimeria ninaekohlyakimovae (33 %) and Eimeria intracata (13 %). Eimeria arloingi (68 %), in 21-days-old goats – Eimeria ninaekohlyakimovae (32 %). Eimeriosis caused by Eimeria bovis was detected in 30-days-old calves (100 %). The article describes the results of using various anticoccidial drugs in the treatment and prevention of eimeriosis. A comparative evaluation of the therapeutic effectiveness of known coccidiostatics is given. The economic efficiency of different groups of drugs was evaluated. The scientific novelty lies in the fact that the morphological and quantitative assessment of parasitocenoses in eimeriosis in young ruminants was carried out. A comparative evaluation of the effectiveness of various traditional remedies and a new drug for the treatment of eimeriosis in calves and goats was carried out. Conclusion. Not all of the drugs used have the same therapeutic effectiveness both in terms of treatment time and the quality of elimination of the etiological factor.

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

scholarly journals Analysis of the Application Effect of Health Education in Skin Care

2021 ◽  
Vol 9 (4) ◽  
pp. 75
Author(s):  
Weijie Qi
Keyword(s):  
Quality Of Life ◽  
Health Education ◽  
Skin Diseases ◽  
Treatment Time ◽  
Control Group ◽  
Observation Group ◽  
Hamd Score ◽  
Mood Score ◽  
The Difference

<p>Objective: to analyze the effect of health education intervention in clinical nursing of patients with skin diseases. Methods: from January 2018 to March 2019, 122 patients with skin diseases were admitted to our hospital and randomly divided into two groups, with 61 cases in each group. The selected patients gave informed consent to this study. The control group was given routine dermatological care, and the observation group was given systematic health education. The treatment effect, mood score and quality of life score of the two groups were compared. Results: the treatment time, recurrence times and outpatient treatment times of the observation group were lower than those of the control group, the difference was statistically significant (P &lt; 0.05); the HAMA score and HAMD score of the observation group after intervention were lower than the control group, the difference was statistically significant (P &lt; 0.05). Conclusion: the implementation of health education for patients with skin diseases during the nursing process can effectively promote the recovery of the condition and reduce the number of treatments and recurrences. At the same time, it can improve the patients’ bad mental mood and improve the quality of life of the patients.</p>

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