Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Molecules, Vol. 28, Pages 2395: Deep Eutectic Solvent Based Reversed-Phase Dispersive Liquid & ndash;Liquid Microextraction and High-Performance Liquid Chromatography for the Determination of Free Tryptophan in Cold-Pressed Oils
This article is important for its contributions to the field of food analysis, and for its development of a new and efficient method for the determination of free tryptophan in complex matrices, which has the potential to be applied to other analytes and sample types. (Source: Molecules)
Source: Molecules - March 5, 2023 Category: Chemistry Authors: Slavica Ra žić Tamara Baki ć Aleksandra Topi ć Jelena Luki ć Antonije Onjia Tags: Article Source Type: research
Molecules, Vol. 28, Pages 1880: Identification and Structure of Epitopes on Cashew Allergens Ana o 2 and Ana o 3 Using Phage Display
Conclusions: The bioinformatic epitope prediction produced subpar results in this study. Furthermore, the phage display method was extremely effective in identifying the allergenic epitopes of cashew nut proteins. The key allergenic epitopes were chosen, providing important information for the study of cashew nut allergens. (Source: Molecules)
Source: Molecules - February 16, 2023 Category: Chemistry Authors: Ailin Zhang HuiJuan Zhao Shaohan Pei Yue Chi Xiuhua Fan Jianqing Liu Tags: Article Source Type: research
