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Articles 1 - 8 of 8
Full-Text Articles in Food Chemistry
Effects Of Single And Mixed Fermentation On Flavor , Composition , And Antioxidant Activity Of Soybean Whey, Taotao Wei, Qian Chen, Xiangjie Tao, Bin Tang, Fusheng Ren, Ping Hu
Effects Of Single And Mixed Fermentation On Flavor , Composition , And Antioxidant Activity Of Soybean Whey, Taotao Wei, Qian Chen, Xiangjie Tao, Bin Tang, Fusheng Ren, Ping Hu
Journal of Food Science and Biotechnology
[Objective ] This study aims to explore the impacts of single strain fermentation and mixed fermentation on the flavor,composition,and antioxidant activity of soybean whey.[Method ] Gas chromatography-ion mobility spectrometry (GC-IMS ) was coupled with E-nose and high-performance liquid chromatography (HPLC ) to a nalyze the flavor and function of soybean whey fermented by the single and mixed strains.[Result ] Compared with single-strain fermentation by Limosilactobacillus fermentum HJS- 1 or Kluyveromyces marxianus HJS- 2,mixed fermentation (Limosilactobacillus fermentum HJS- 1 + Kluyveromyces marxianus HJS- 2) effectively improved the levels of functional substances and antioxidant activity of soybean whey.Compared with non-fermented soybean whey,mixed …
Screening Of Excellent Lactic Acid Bacteria And Yeast Fermentation Agents And Effects Of Mixed Fermentation On The Quality Of Bread Dough, Yumeng Chen, Weijun Wang, Shuling Shen, Yanhua Li, Jingjing Ma, Menghan Huang, Yuhang Liu
Screening Of Excellent Lactic Acid Bacteria And Yeast Fermentation Agents And Effects Of Mixed Fermentation On The Quality Of Bread Dough, Yumeng Chen, Weijun Wang, Shuling Shen, Yanhua Li, Jingjing Ma, Menghan Huang, Yuhang Liu
Journal of Food Science and Biotechnology
[Objective ] The research on the synergistic use of lactic acid bacteria and yeast in sourdough is beneficial for meeting the industrial production demand of fermentation agents for baking food.[Method ] This study investigated the acid tolerance,acid production,enzyme production,gas production,and alcohol production abilities of various strains during the fermentation process by measuring the microbial count,pH,stretching area,elongation,hardness,viscosity,storage modulus (G′),loss modulus (G″),etc.of bread dough.The effects of different fer mentation agents on the total titratable acidity (TTA ),stretching characteristics,texture characteristics,and rheological properties of b read dough were investigated.[Result ] Lacticaseibacillus paracasei LG0260,Lactiplantibacillus plantarum LG1034,Lactococcus lactis LG0827,as well as Saccharomyces cerevisiae J2808 and S.cerevisiae …
Effects Of Extraction Methods On The Composition And Immunological Activities Of Yeast Mannoproteins, Haibo Zhang, Yongjun Xia, Guangqiang Wang, Ning Peng, Zhixian Chen, Lianzhong Ai
Effects Of Extraction Methods On The Composition And Immunological Activities Of Yeast Mannoproteins, Haibo Zhang, Yongjun Xia, Guangqiang Wang, Ning Peng, Zhixian Chen, Lianzhong Ai
Journal of Food Science and Biotechnology
[Objective ] The extraction efficiency of different methods and the effects of these methods on the composition of mannoproteins extracted from yeast cell walls were compared.Furthermore,the anti-inflammatory activities of the extracted mannoprotein were evaluated.[Method ] Three yeast mannoproteins (MP-W,MP-B,and MP-E ) were extracted via high-temperature water,alkali,and enzyme-assisted extraction methods and purified via ethanol precipitation.The identification of monosaccharide composition and amino acid composition,distribution of relative molecular mass,and Fourier transform infrared spectroscopy were employed to analyze the composition and chemical structures of yeast mannoproteins.A cell experiment was carried out to examine the anti-inflammatory activity.[Result ] The yields of yeast mannoproteins extracted by …
Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman
Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman
Applied Science Program: Theses
Yeast is a common byproduct of wine production. Wine yeast may be used as a food source. It does not contain bitter and astringent compounds such as those present in spent yeast from making beer The use of nutritional yeast and yeast extract for protein enrichment of bread are presented in this article.
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
ORBioM (Open Research BioSciences Meeting)
FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The focus of this article is the cultivation of a food grade yeast for the production of fatty acids without the restrictions of climate or growing season. Torula yeast (Candida utilis) was selected since it can grow on a wide variety of culture media and has over 60 years of use in the food industry. The fatty acid composition of C. utilis grown on two different media are presented in this article; the first example using completely synthetic media and another using distiller’s vinasse. Also, the effect of different culturing conditions on the percentage of various fatty …
Development Of Value Added Products From Spent Kluyveromyces Marxianus Yeast, Rahul Sharma
Development Of Value Added Products From Spent Kluyveromyces Marxianus Yeast, Rahul Sharma
Theses
Biochemical analysis of spent Kluyveromyces marxianus yeast confirmed the following composition on a dry matter basis: 43.16 % crude protein, 34.56 % total carbohydrate, 7.02 % RNA, and 13.12 % ash content. Carbohydrate components were shown to consist of 20.97 % β-glucan, 9.76 % mannan and 1.21 % chitin while protein characterisation confirmed this yeast’s protein to be a good source of essential amino acids. Total nitrogen, α-amino nitrogen, and descriptive sensory analysis was carried out on yeast extracts derived from yeast autolysis processes carried out at different pH and temperature values. Yeast extract obtained at 50ºC, pH 7.0 was …
Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke
Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke
Articles
Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (103 CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33-40 µg/mL for 8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 ºC for up to 30 days. The kinetics were quantitatively described by the primary model of Baranyi and Robert’s and the maximum specific growth rate was further modeled as a function of temperature by the Ratkowsky type model. The developed model was successfully validated for …