Fermented bamboo shoots(FBS)is a region-specific food widely consumed in Southwestern China,with Lactobacillus as the predominant fermenting bacteria.However,the probiotic potential of Lactobacillus derived from FBS r...Fermented bamboo shoots(FBS)is a region-specific food widely consumed in Southwestern China,with Lactobacillus as the predominant fermenting bacteria.However,the probiotic potential of Lactobacillus derived from FBS reminds largely unexplored,especially for diseases with a low prevalence in areas consuming FBS,namely,inflammatory bowel disease.In this study,Lactiplantibacillus pentosus YQ001 and Lentilactobacillus senioris YQ005 were screening by in vitro probiotic tests to further investigate the probioticlike bioactivity in dextran sulfate sodium(DSS)-induced ulcerative colitis(UC)mouse.They exhibited more positive probiotic effects than Lactobacillus rhamnosus GG in preventing intestinal inflammatory response.The results revealed that both strains improved the abundance of deficient intestinal microbiota in UC mice,including Muribaculaceae and Akkermansia.In the serum metabolome,they modulated the DSS-disturbed levels of metabolites,with significant increment of cinnamic acid.Meanwhile,they reduced the expression levels of interleukin-1β(IL-1β),interleukin-6(IL-6)inflammatory factors and increased zonula occludens-1(ZO-1),Occludin,and cathelicidin-related antimicrobial peptide(CRAMP)in the colon.Consequently,these results demonstrated that Lactobacillus spp.isolates derived from FBS showed promising probiotic activity based on the gut microbiome homeostasis modulation,anti-inflammation and intestinal barrier protection in UC mice.展开更多
Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and antioxidant.In this study,the effects ...Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and antioxidant.In this study,the effects of inoculation with different starter cultures(Lactiplantibacillus plantarum HN108 and Staphylococcus simulans NJ209)on the free amino acids(FAAs),biogenic amines(BAs)and volatile compounds of fermented sausages were investigated using an amino acid analyzer,ultra performance liquid chromatography and gas chromatography-ion mobility spectrometry,respectively.The pH and carbonyl content of the inoculated group was significantly lower than those in the control group(P<0.05).L.plantarum HN108 significantly reduced the content of FAAs and BAs in fermented sausage production(P<0.05),while S.simulans NJ209 promoted the formation of FAAs(especially bitter amino acids)and exhibited slight BAs-reducing activity.In addition,L.plantarum HN108 promoted the formation of volatile compounds such as ketones,alcohols and alkenes in sausages.In conclusion,L.plantarum HN108 could contribute to reducing the content of putrescine and tyramine and forming the desirable flavor compounds in fermented sausages.Thus,L.plantarum HN108 is expected to be a starter culture that can improve the safety and flavor of fermented sausages.展开更多
Microbial fermented feed possesses a natural fermentation flavor and exhibits good palatability.It is not only easily digestible and absorbable by livestock but also non-toxic.Additionally,it has the capacity to inhib...Microbial fermented feed possesses a natural fermentation flavor and exhibits good palatability.It is not only easily digestible and absorbable by livestock but also non-toxic.Additionally,it has the capacity to inhibit the proliferation of pathogenic bacteria,facilitate the growth and development of animals,and enhance their immune response,disease resistance,and overall production performance.This paper summarizes the selection of common feed materials and microbial strains used in fermented feed,as well as their effects on the growth performance,muscle quality,antioxidant capacity,and immune function of crayfish.The aim of this study is to provide a reference for the further popularization and application ofmicrobialfermented feed in crayfishaquaculture.展开更多
This study aimed to investigate the effects of fermented puffed feather meal(FPFM)on growth performance,serum biochemical indices,meat quality,and intestinal microbiota in Arbor Acres(AA)broilers.A single-factor desig...This study aimed to investigate the effects of fermented puffed feather meal(FPFM)on growth performance,serum biochemical indices,meat quality,and intestinal microbiota in Arbor Acres(AA)broilers.A single-factor design was adopted,and four treatments were administered with five replicates to 240 one-day-old AA broilers.The control group(group A)received a basal diet,while the experimental groups received a basal diet plus 33%(group B),67%(group C)and 100%(group D)FPFM,respectively.Compared with group A,(1)the average daily gain(ADG)in group C decreased(P<0.05),and the feed conversion ratio(FCR)in group D increased(P<0.05);(2)the level of serum urea nitrogen in treatment groups decreased(P<0.05),and the levels of triglyceride,high density lipoprotein,low density lipoprotein,cholesterol,and glucose contents in group D increased(P<0.05)at day 21;(3)the serum immunoglobulin M and immunoglobulin G in group B and the immunoglobulin A in group C increased(P<0.05)at day 21,and the serum immunoglobulin M and immunoglobulin G in group D decreased(P<0.05)at day 42;(4)the share force of breast muscle and thigh muscle in group D increased(P<0.05);(5)the villus height to crypt depth ratio in the jejunum of group B increased(P<0.05)at day 21,and the villus height in group C and D increased(P<0.05)at day 42;(6)the proteobacteria counts in the cecum digesta in treatment groups decreased(P<0.05)at day 21.The basal diet supplemented with 33%FPFM promoted protein metabolism,enhanced immunity and improved meat quality,promoted the digestion and absorption of nutrients,increased intestinal microbial diversity,and improved the content of beneficial bacteria without affecting the growth performance,it was possible to be used as a good substitute for fish meal.展开更多
Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in...Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.展开更多
Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and test...Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and tested for its potential anti-obesity effects on C.elegans.The worms were fed Escherichia coli OP50(E.coli OP50),glucose,and different concentrations of LFBEP-C1.Body size,lifespan,movement,triglyceride content,and gene expression were analyzed.The results were analyzed using ANOVA and Tukey's multiple comparison test.Results Compared with the model group,the head-swing frequency of C.elegans in the group of LFBEP-C1 at 20μg/mL increased by 33.88%,and the body-bending frequency increased by 27.09%.This indicated that LFBEP-C1 improved the locomotive ability of C.elegans.The average lifespan of C.elegans reached 13.55 days,and the body length and width of the C.elegans decreased after LFBEP-C1 intake.Additionally,LFBEP-C1 reduced the content of lipid accumulation and triglyceride levels.The expression levels of sbp-1,daf-2,and mdt-15 significantly decreased,while those of daf-16,tph-1,mod-1,and ser-4 significantly increased after LFBEP-C1 intake.Changes in these genes explain the signaling pathways that regulate lipid metabolism.Conclusion LFBEP-C1 significantly reduced lipid deposition in C.elegans fed a high-glucose diet and alleviated the adverse effects of a high-glucose diet on the development,lifespan,and exercise behavior of C.elegans.In addition,LFBEP-C1 regulated lipid metabolism mainly by mediating the expression of genes in the sterol regulatory element-binding protein,insulin,and 5-hydroxytryptamine signaling pathways.展开更多
This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced u...This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced ulcerative colitis in mice.Compared to control group,DSS induction decreased body weight of mice,indexes of Shannon,Simpson,Chao1 and Faith_pd,and increased disease activity index(DAI)and levels of interleukin 1β(IL-1β),IL-6,tumor necrosis factorα(TNF-α)and interferon-γ(IFN-γ);And this induction also led to an increase in Proteobacteria,Verrucomicrobia and Actinobacteria at phylum level,harmful bacterial species richness at genus level,and relative richness of S.sciuri,Desulfovibrio C21_c20,R.gnavus and Akkermansia muciniphila at species level,and a decrease in Firmicutes at phylum level and relative richness of B.acidifaciens in mice.LAB-RRTJ increased body weight of mice with DSS induced ulcerative colitis(UC)and indexes of Shannon,Simpson,Chao1 and Faith_pd,reduced DAI and the content of four infl ammatory factors and improved gut microbiota imbalance in DSS induced UC mice.Besides,the number of operational taxonomic units(OTUs)increased,α-diversity andβ-diversity were restored and similar to those in mice in the control group after LAB-RRTJ treatment.Compared with the positive drug treatment group,LAB-RRTJ has a better effect on regulating gut microbiota diversity in colitis mice.Correlation analysis showed that infl ammatory factors were positively correlated with harmful bacteria and negatively correlated with beneficial bacteria which commonly found in some colitis mice.Taken together,our study demonstrated that LAB-RRTJ could alleviate DSS-induced colitis in mice through the modulation of infl ammatory cytokines and gut microbiota composition.展开更多
Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 c...Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 cm×30 cm blocks by a fully automatic yellow-storage block compression and packaging machine.The obtained blocks were packaged and sealed with plastic film,and placed in a freely ventilated place for more than 15 d of anaerobic fermentation,so as to obtain compressed fermented chestnut leaf block feed.[Results]Through the detection and analysis of nutritional components in the compressed fermented chestnut leaf block feed in the laboratory,the protein content was equal to or greater than 10.2%,which was 44.68%higher than that of unfermented chestnut leaf feed;the tannin content was equal to or greater than 638 mg/kg,which was 18.41%lower than that of the original feed;and the crude fiber content was equal to or greater than 19.5%,which was 14.09%lower than that of the original feed.[Conclusions]This study improves the palatability of chestnut leaf feed,increases the use efficiency of feed and reduces feeding cost.It is worth popularizing.展开更多
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ri...The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.展开更多
Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein sup...Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein supplements replacing animal protein supplements in feeds on the intestinal immune status,intestinal oxidative stress,mucosaassociated microbiota,and growth performance of nursery pigs.Methods Sixty nursery pigs(6.6±0.5 kg BW)were allotted to five treatments in a randomized complete block design with initial BW and sex as blocks.Pigs were fed for 39 d in 3 phases(P1,P2,and P3).Treatments were:Control(CON),basal diet with fish meal 4%,2%,and 1%,poultry meal 10%,8%,and 4%,and blood plasma 4%,2%,and 1%for P1,P2,and P3,respectively;basal diet with soy protein concentrate(SPC),enzyme-treated soybean meal(ESB),fermented soybean meal with Lactobacillus(FSBL),and fermented soybean meal with Bacillus(FSBB),replacing 1/3,2/3,and 3/3 of animal protein supplements for P1,P2,and P3,respectively.Data were analyzed using the MIXED procedure in SAS 9.4.Results The SPC did not affect the BW,ADG,and G:F,whereas it tended to reduce(P=0.094)the ADFI and tended to increase(P=0.091)crypt cell proliferation.The ESM did not affect BW,ADG,ADFI,and G:F,whereas tended to decrease(P=0.098)protein carbonyl in jejunal mucosa.The FSBL decreased(P<0.05)BW and ADG,increased(P<0.05)TNF-α,and Klebsiella and tended to increase MDA(P=0.065)and IgG(P=0.089)in jejunal mucosa.The FSBB tended to increase(P=0.073)TNF-α,increased(P<0.05)Clostridium and decreased(P<0.05)Achromobacter and alpha diversity of microbiota in jejunal mucosa.Conclusions Soy protein concentrate,enzyme-treated soybean meal,and fermented soybean meal with Bacillus could reduce the use of animal protein supplements up to 33%until 7 kg body weight,up to 67%from 7 to 11 kg body weight,and entirely from 11 kg body weight without affecting the intestinal health and the growth performance of nursery pigs.Fermented soybean meal with Lactobacillus,however,increased the immune reaction and oxidative stress in the intestine consequently reducing the growth performance.展开更多
This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time...This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time was March 2021.Collected data were analyzed by Review Manager(version 5.3)and Stata(version 14).The primary search retrieved 8418 articles after removing duplicates.Eventually,26 studies were included in the meta-analysis.Administration of probiotics signifi cantly increased stool frequency(MD:1.15 times/week;95%CI:0.59 to 1.70;P<0.0001),improved bloating(MD:-0.48;95%CI:-0.89 to-0.07;P=0.02),reduced abdominal pain(MD:-0.71;95%CI:-1.25 to-0.16;P=0.01),and improved quality of life(MD:-0.73;95%CI:-1.37 to-0.10;P=0.02).However,the clinical effect of intake of probiotics on stool consistency was non-signifi cant(MD:0.07;95%CI:-0.34 to 0.48;P=0.73).Based on our analysis,probiotic supplements were effective in relieving constipation through symptom improvement.The effectiveness of dosage forms of intervention ranked:capsules>others(tablets,powder)>fermented milk.展开更多
The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spe...The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.展开更多
This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many differ...This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.展开更多
In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water ...In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics.展开更多
Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut ...Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut microbial composition were assessed.Results showed that high-dose FJP could protect intestinal mucosa tissue,shorten the first black feces defecating time by 17%and increase the number and wet weights of black feces by 72%and 71%,respectively,within 6 h.High-dose FJP signifi cantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice,compared with low-dose FJP and UFJP.The high-dose FJP intervention regulated the microbiota profi le,which afterwards restored microbiota,like Bacteroidetes,Bifi dobacterium and Lactobacillus,to a less unhealthy state.This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health.展开更多
Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could ...Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could result to the contamination of the product with such pathogenic organisms as Clostridia spp. The aim of this research was therefore to determine the incidence of Clostridia species in thirty-two (32) ready-to-drink nono samples collected directly from a number of Fulani vendors in randomly selected locations within the Federal Capital Territory (FCT), Abuja, Nigeria. Isolated organisms were further subjected to some morphological and biochemical characterizations using standard microbiological procedures. The results obtained indicate that fourteen (14) isolates were putatively identified to be Clostridium sp., out of which five (5) isolates were confirmed to be Clostridium sporogens by a BLAST analysis of their respective 16SrRNA nucleotide sequence. It was concluded that, the detection of these pathogenic strains in frequently consumed product like nono could pose a public health risk and proactive measures to prevent an outbreak of food borne illness from nono consumption, were recommended.展开更多
Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired altera...Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.展开更多
Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free r...Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.展开更多
The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an ini...The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.展开更多
Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considere...Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considered one of the priorities. Nowadays, the fermentation industry has become very popular due to its great benefits in the pharmaceutical industry, the improvement of foodstuffs and the animal feed industry and its improvement. Moreover, microbial fermentation can enhance the content and digestibility of nutrients in nontraditional diets while decreasing the quantity of crude fiber and anti-nutritional elements such as tannins. The functional components (organic acids, bioactive peptides, lactic acid bacteria) found in microbial fermented feed can increase meat production in cattle, pigs, and sheep, and broiler productivity, carcass quality, intestinal health, immunological function, and so on. This paper examines the application study of microbial fermented feed in broiler production and serves as a resource for microbial fermented feed promotion and use in broiler production.展开更多
基金supported by the key project of the Natural Science Foundation of Chongqing(cstc2020jcyj-zdxmX0029)the Science and Technology Research Program of Chongqing Municipal Education Commission(KJQN202100412).
文摘Fermented bamboo shoots(FBS)is a region-specific food widely consumed in Southwestern China,with Lactobacillus as the predominant fermenting bacteria.However,the probiotic potential of Lactobacillus derived from FBS reminds largely unexplored,especially for diseases with a low prevalence in areas consuming FBS,namely,inflammatory bowel disease.In this study,Lactiplantibacillus pentosus YQ001 and Lentilactobacillus senioris YQ005 were screening by in vitro probiotic tests to further investigate the probioticlike bioactivity in dextran sulfate sodium(DSS)-induced ulcerative colitis(UC)mouse.They exhibited more positive probiotic effects than Lactobacillus rhamnosus GG in preventing intestinal inflammatory response.The results revealed that both strains improved the abundance of deficient intestinal microbiota in UC mice,including Muribaculaceae and Akkermansia.In the serum metabolome,they modulated the DSS-disturbed levels of metabolites,with significant increment of cinnamic acid.Meanwhile,they reduced the expression levels of interleukin-1β(IL-1β),interleukin-6(IL-6)inflammatory factors and increased zonula occludens-1(ZO-1),Occludin,and cathelicidin-related antimicrobial peptide(CRAMP)in the colon.Consequently,these results demonstrated that Lactobacillus spp.isolates derived from FBS showed promising probiotic activity based on the gut microbiome homeostasis modulation,anti-inflammation and intestinal barrier protection in UC mice.
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and antioxidant.In this study,the effects of inoculation with different starter cultures(Lactiplantibacillus plantarum HN108 and Staphylococcus simulans NJ209)on the free amino acids(FAAs),biogenic amines(BAs)and volatile compounds of fermented sausages were investigated using an amino acid analyzer,ultra performance liquid chromatography and gas chromatography-ion mobility spectrometry,respectively.The pH and carbonyl content of the inoculated group was significantly lower than those in the control group(P<0.05).L.plantarum HN108 significantly reduced the content of FAAs and BAs in fermented sausage production(P<0.05),while S.simulans NJ209 promoted the formation of FAAs(especially bitter amino acids)and exhibited slight BAs-reducing activity.In addition,L.plantarum HN108 promoted the formation of volatile compounds such as ketones,alcohols and alkenes in sausages.In conclusion,L.plantarum HN108 could contribute to reducing the content of putrescine and tyramine and forming the desirable flavor compounds in fermented sausages.Thus,L.plantarum HN108 is expected to be a starter culture that can improve the safety and flavor of fermented sausages.
文摘Microbial fermented feed possesses a natural fermentation flavor and exhibits good palatability.It is not only easily digestible and absorbable by livestock but also non-toxic.Additionally,it has the capacity to inhibit the proliferation of pathogenic bacteria,facilitate the growth and development of animals,and enhance their immune response,disease resistance,and overall production performance.This paper summarizes the selection of common feed materials and microbial strains used in fermented feed,as well as their effects on the growth performance,muscle quality,antioxidant capacity,and immune function of crayfish.The aim of this study is to provide a reference for the further popularization and application ofmicrobialfermented feed in crayfishaquaculture.
基金Supported by Harbin Applied Technology Research and Development Project(2016RAXXJ015)。
文摘This study aimed to investigate the effects of fermented puffed feather meal(FPFM)on growth performance,serum biochemical indices,meat quality,and intestinal microbiota in Arbor Acres(AA)broilers.A single-factor design was adopted,and four treatments were administered with five replicates to 240 one-day-old AA broilers.The control group(group A)received a basal diet,while the experimental groups received a basal diet plus 33%(group B),67%(group C)and 100%(group D)FPFM,respectively.Compared with group A,(1)the average daily gain(ADG)in group C decreased(P<0.05),and the feed conversion ratio(FCR)in group D increased(P<0.05);(2)the level of serum urea nitrogen in treatment groups decreased(P<0.05),and the levels of triglyceride,high density lipoprotein,low density lipoprotein,cholesterol,and glucose contents in group D increased(P<0.05)at day 21;(3)the serum immunoglobulin M and immunoglobulin G in group B and the immunoglobulin A in group C increased(P<0.05)at day 21,and the serum immunoglobulin M and immunoglobulin G in group D decreased(P<0.05)at day 42;(4)the share force of breast muscle and thigh muscle in group D increased(P<0.05);(5)the villus height to crypt depth ratio in the jejunum of group B increased(P<0.05)at day 21,and the villus height in group C and D increased(P<0.05)at day 42;(6)the proteobacteria counts in the cecum digesta in treatment groups decreased(P<0.05)at day 21.The basal diet supplemented with 33%FPFM promoted protein metabolism,enhanced immunity and improved meat quality,promoted the digestion and absorption of nutrients,increased intestinal microbial diversity,and improved the content of beneficial bacteria without affecting the growth performance,it was possible to be used as a good substitute for fish meal.
文摘Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.
基金supported by the priority academic program development of Jiangsu Higher education institutionsthe National Natural Science Foundation of China [31801538, 32072200]China Postdoctoral Science Foundation[2019M651747].
文摘Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and tested for its potential anti-obesity effects on C.elegans.The worms were fed Escherichia coli OP50(E.coli OP50),glucose,and different concentrations of LFBEP-C1.Body size,lifespan,movement,triglyceride content,and gene expression were analyzed.The results were analyzed using ANOVA and Tukey's multiple comparison test.Results Compared with the model group,the head-swing frequency of C.elegans in the group of LFBEP-C1 at 20μg/mL increased by 33.88%,and the body-bending frequency increased by 27.09%.This indicated that LFBEP-C1 improved the locomotive ability of C.elegans.The average lifespan of C.elegans reached 13.55 days,and the body length and width of the C.elegans decreased after LFBEP-C1 intake.Additionally,LFBEP-C1 reduced the content of lipid accumulation and triglyceride levels.The expression levels of sbp-1,daf-2,and mdt-15 significantly decreased,while those of daf-16,tph-1,mod-1,and ser-4 significantly increased after LFBEP-C1 intake.Changes in these genes explain the signaling pathways that regulate lipid metabolism.Conclusion LFBEP-C1 significantly reduced lipid deposition in C.elegans fed a high-glucose diet and alleviated the adverse effects of a high-glucose diet on the development,lifespan,and exercise behavior of C.elegans.In addition,LFBEP-C1 regulated lipid metabolism mainly by mediating the expression of genes in the sterol regulatory element-binding protein,insulin,and 5-hydroxytryptamine signaling pathways.
基金supported by Rosa roxburghii industry development program of Guizhou Province,China(QCN2019-261)the National Natural Science Foundation of China(31260379)the National Natural Science Foundation of China(31960485).
文摘This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced ulcerative colitis in mice.Compared to control group,DSS induction decreased body weight of mice,indexes of Shannon,Simpson,Chao1 and Faith_pd,and increased disease activity index(DAI)and levels of interleukin 1β(IL-1β),IL-6,tumor necrosis factorα(TNF-α)and interferon-γ(IFN-γ);And this induction also led to an increase in Proteobacteria,Verrucomicrobia and Actinobacteria at phylum level,harmful bacterial species richness at genus level,and relative richness of S.sciuri,Desulfovibrio C21_c20,R.gnavus and Akkermansia muciniphila at species level,and a decrease in Firmicutes at phylum level and relative richness of B.acidifaciens in mice.LAB-RRTJ increased body weight of mice with DSS induced ulcerative colitis(UC)and indexes of Shannon,Simpson,Chao1 and Faith_pd,reduced DAI and the content of four infl ammatory factors and improved gut microbiota imbalance in DSS induced UC mice.Besides,the number of operational taxonomic units(OTUs)increased,α-diversity andβ-diversity were restored and similar to those in mice in the control group after LAB-RRTJ treatment.Compared with the positive drug treatment group,LAB-RRTJ has a better effect on regulating gut microbiota diversity in colitis mice.Correlation analysis showed that infl ammatory factors were positively correlated with harmful bacteria and negatively correlated with beneficial bacteria which commonly found in some colitis mice.Taken together,our study demonstrated that LAB-RRTJ could alleviate DSS-induced colitis in mice through the modulation of infl ammatory cytokines and gut microbiota composition.
基金Supported by The Fourth Batch of High-end Talent Project in Hebei ProvinceCentral Government-guided Local Science and Technology Development Project(226Z5504G)+1 种基金Tangshan Talent Funding Project(A202202005)Agricultural Science and Technology Achievement Promotion Project of Hebei Province(JNK 24083).
文摘Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 cm×30 cm blocks by a fully automatic yellow-storage block compression and packaging machine.The obtained blocks were packaged and sealed with plastic film,and placed in a freely ventilated place for more than 15 d of anaerobic fermentation,so as to obtain compressed fermented chestnut leaf block feed.[Results]Through the detection and analysis of nutritional components in the compressed fermented chestnut leaf block feed in the laboratory,the protein content was equal to or greater than 10.2%,which was 44.68%higher than that of unfermented chestnut leaf feed;the tannin content was equal to or greater than 638 mg/kg,which was 18.41%lower than that of the original feed;and the crude fiber content was equal to or greater than 19.5%,which was 14.09%lower than that of the original feed.[Conclusions]This study improves the palatability of chestnut leaf feed,increases the use efficiency of feed and reduces feeding cost.It is worth popularizing.
基金supported by the Natural Science Research Projects of Shanxi Province (20210302123400) in ChinaAgricultural Valley Construction Research Project of Shanxi Province (SXNGJSKYZX201903)Key Science and Technology Programs in Agriculture of Shanxi Province (201903D211008)
文摘The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.
基金awarded and funded by USDA-NIFA Hatch Fund (#02636, Washington DC, USA)North Carolina Agricultural Foundation (#660101, Raleigh, NC, USA)CJ Cheil Jedang (Seoul, Korea)
文摘Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein supplements replacing animal protein supplements in feeds on the intestinal immune status,intestinal oxidative stress,mucosaassociated microbiota,and growth performance of nursery pigs.Methods Sixty nursery pigs(6.6±0.5 kg BW)were allotted to five treatments in a randomized complete block design with initial BW and sex as blocks.Pigs were fed for 39 d in 3 phases(P1,P2,and P3).Treatments were:Control(CON),basal diet with fish meal 4%,2%,and 1%,poultry meal 10%,8%,and 4%,and blood plasma 4%,2%,and 1%for P1,P2,and P3,respectively;basal diet with soy protein concentrate(SPC),enzyme-treated soybean meal(ESB),fermented soybean meal with Lactobacillus(FSBL),and fermented soybean meal with Bacillus(FSBB),replacing 1/3,2/3,and 3/3 of animal protein supplements for P1,P2,and P3,respectively.Data were analyzed using the MIXED procedure in SAS 9.4.Results The SPC did not affect the BW,ADG,and G:F,whereas it tended to reduce(P=0.094)the ADFI and tended to increase(P=0.091)crypt cell proliferation.The ESM did not affect BW,ADG,ADFI,and G:F,whereas tended to decrease(P=0.098)protein carbonyl in jejunal mucosa.The FSBL decreased(P<0.05)BW and ADG,increased(P<0.05)TNF-α,and Klebsiella and tended to increase MDA(P=0.065)and IgG(P=0.089)in jejunal mucosa.The FSBB tended to increase(P=0.073)TNF-α,increased(P<0.05)Clostridium and decreased(P<0.05)Achromobacter and alpha diversity of microbiota in jejunal mucosa.Conclusions Soy protein concentrate,enzyme-treated soybean meal,and fermented soybean meal with Bacillus could reduce the use of animal protein supplements up to 33%until 7 kg body weight,up to 67%from 7 to 11 kg body weight,and entirely from 11 kg body weight without affecting the intestinal health and the growth performance of nursery pigs.Fermented soybean meal with Lactobacillus,however,increased the immune reaction and oxidative stress in the intestine consequently reducing the growth performance.
基金supported by the National Natural Science Foundation of China(31922071)the Natural Science Foundation of Inner Mongolia Autonomous Region of China(2021ZD08)Science Fund for Distinguished Young Scholars of Inner Mongolia Agricultural University(BR220301).
文摘This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time was March 2021.Collected data were analyzed by Review Manager(version 5.3)and Stata(version 14).The primary search retrieved 8418 articles after removing duplicates.Eventually,26 studies were included in the meta-analysis.Administration of probiotics signifi cantly increased stool frequency(MD:1.15 times/week;95%CI:0.59 to 1.70;P<0.0001),improved bloating(MD:-0.48;95%CI:-0.89 to-0.07;P=0.02),reduced abdominal pain(MD:-0.71;95%CI:-1.25 to-0.16;P=0.01),and improved quality of life(MD:-0.73;95%CI:-1.37 to-0.10;P=0.02).However,the clinical effect of intake of probiotics on stool consistency was non-signifi cant(MD:0.07;95%CI:-0.34 to 0.48;P=0.73).Based on our analysis,probiotic supplements were effective in relieving constipation through symptom improvement.The effectiveness of dosage forms of intervention ranked:capsules>others(tablets,powder)>fermented milk.
基金supported by Hebei Provincial Key Research Projects(19227114D)the Vegetable Industry Innovation Team Project of Hebei Modern Agricultural Industrial Technology System(HBCT2018030208).
文摘The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.
文摘This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.
基金Universiti Malaysia Sarawak for the support of this research。
文摘In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics.
基金supported by the Chinese Universities Scientific Fund(2022TC124)open foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health.
文摘Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut microbial composition were assessed.Results showed that high-dose FJP could protect intestinal mucosa tissue,shorten the first black feces defecating time by 17%and increase the number and wet weights of black feces by 72%and 71%,respectively,within 6 h.High-dose FJP signifi cantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice,compared with low-dose FJP and UFJP.The high-dose FJP intervention regulated the microbiota profi le,which afterwards restored microbiota,like Bacteroidetes,Bifi dobacterium and Lactobacillus,to a less unhealthy state.This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health.
文摘Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could result to the contamination of the product with such pathogenic organisms as Clostridia spp. The aim of this research was therefore to determine the incidence of Clostridia species in thirty-two (32) ready-to-drink nono samples collected directly from a number of Fulani vendors in randomly selected locations within the Federal Capital Territory (FCT), Abuja, Nigeria. Isolated organisms were further subjected to some morphological and biochemical characterizations using standard microbiological procedures. The results obtained indicate that fourteen (14) isolates were putatively identified to be Clostridium sp., out of which five (5) isolates were confirmed to be Clostridium sporogens by a BLAST analysis of their respective 16SrRNA nucleotide sequence. It was concluded that, the detection of these pathogenic strains in frequently consumed product like nono could pose a public health risk and proactive measures to prevent an outbreak of food borne illness from nono consumption, were recommended.
文摘Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.
文摘Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.
文摘The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.
文摘Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considered one of the priorities. Nowadays, the fermentation industry has become very popular due to its great benefits in the pharmaceutical industry, the improvement of foodstuffs and the animal feed industry and its improvement. Moreover, microbial fermentation can enhance the content and digestibility of nutrients in nontraditional diets while decreasing the quantity of crude fiber and anti-nutritional elements such as tannins. The functional components (organic acids, bioactive peptides, lactic acid bacteria) found in microbial fermented feed can increase meat production in cattle, pigs, and sheep, and broiler productivity, carcass quality, intestinal health, immunological function, and so on. This paper examines the application study of microbial fermented feed in broiler production and serves as a resource for microbial fermented feed promotion and use in broiler production.
