Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
Food Microbiol. 2023 Apr;110:104161. doi: 10.1016/j.fm.2022.104161. Epub 2022 Oct 13.ABSTRACTThis work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acid...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: D ébora Mara de Jesus Cassimiro N ádia Nara Batista Hugo Calixto Fonseca Jos é Augusto Oliveira Naves Jussara Moreira Coelho Patricia Campos Bernardes Disney Ribeiro Dias Rosane Freitas Schwan Source Type: research
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
Food Microbiol. 2023 Apr;110:104161. doi: 10.1016/j.fm.2022.104161. Epub 2022 Oct 13.ABSTRACTThis work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acid...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: D ébora Mara de Jesus Cassimiro N ádia Nara Batista Hugo Calixto Fonseca Jos é Augusto Oliveira Naves Jussara Moreira Coelho Patricia Campos Bernardes Disney Ribeiro Dias Rosane Freitas Schwan Source Type: research
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
Food Microbiol. 2023 Apr;110:104161. doi: 10.1016/j.fm.2022.104161. Epub 2022 Oct 13.ABSTRACTThis work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acid...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: D ébora Mara de Jesus Cassimiro N ádia Nara Batista Hugo Calixto Fonseca Jos é Augusto Oliveira Naves Jussara Moreira Coelho Patricia Campos Bernardes Disney Ribeiro Dias Rosane Freitas Schwan Source Type: research
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
Food Microbiol. 2023 Apr;110:104161. doi: 10.1016/j.fm.2022.104161. Epub 2022 Oct 13.ABSTRACTThis work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acid...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: D ébora Mara de Jesus Cassimiro N ádia Nara Batista Hugo Calixto Fonseca Jos é Augusto Oliveira Naves Jussara Moreira Coelho Patricia Campos Bernardes Disney Ribeiro Dias Rosane Freitas Schwan Source Type: research
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
Food Microbiol. 2023 Apr;110:104161. doi: 10.1016/j.fm.2022.104161. Epub 2022 Oct 13.ABSTRACTThis work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acid...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: D ébora Mara de Jesus Cassimiro N ádia Nara Batista Hugo Calixto Fonseca Jos é Augusto Oliveira Naves Jussara Moreira Coelho Patricia Campos Bernardes Disney Ribeiro Dias Rosane Freitas Schwan Source Type: research
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
Food Microbiol. 2023 Apr;110:104161. doi: 10.1016/j.fm.2022.104161. Epub 2022 Oct 13.ABSTRACTThis work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acid...
Source: Food Microbiology - December 3, 2022 Category: Food Science Authors: D ébora Mara de Jesus Cassimiro N ádia Nara Batista Hugo Calixto Fonseca Jos é Augusto Oliveira Naves Jussara Moreira Coelho Patricia Campos Bernardes Disney Ribeiro Dias Rosane Freitas Schwan Source Type: research
Molecules, Vol. 27, Pages 8436: Partial Characterization of Lectins Purified from the Surco and Vara (Furrow and Rod) Varieties of Black Phaseolus vulgaris
The objective of this work was to purify and partially characterize the lectins of Phaseolus vulgaris black, var surco and vara (LBBS and LBBV). Both lectin types were purified by affinity chromatography on stroma matrix, which agglutinated human erythrocytes type A, B, and O, as well as rabbit, hamster, pig, and chicken erythrocytes. Native-PAGE was employed for molecular mass determination, yielding 109.36 and 112.68 kDa for BBS and BBV, respectively. Further analyses revealed that these lectins are tetrameric glycoproteins that require Ca+2, Mn+2 and Mg+2 ions for exhibiting their hemagglutinating function, which can be...
Source: Molecules - December 2, 2022 Category: Chemistry Authors: Carmen Valadez-Vega Olivia Lugo-Maga ña Gabriel Betanzos-Cabrera Jos é Roberto Villagómez-Ibarra Tags: Article Source Type: research
Molecules, Vol. 27, Pages 8204: Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)
ati Oey
Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time’s effect on the legumes’ volatile profile. Hence, this study investigated the effects of hydrothermal processing times on the volatile and fatty acids profiles of cowpeas, chickpeas and kidney beans. All legumes were pre-soaked (16 h) and then hydrothermally processed at 95 °C for 15 to 120 min, using ...
Source: Molecules - November 24, 2022 Category: Chemistry Authors: Prit Khrisanapant Biniam Kebede Sze Ying Leong Indrawati Oey Tags: Article Source Type: research
Molecules, Vol. 27, Pages 7917: Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae
n Lee
Fermented bean products are used worldwide; most of the products are made using only a few kinds of beans. However, the metabolite changes and contents in the beans generally used during fermentation are unrevealed. Therefore, we selected four different beans (soybean, Glycine max, GM; wild soybean, Glycine soja, GS; common bean, Phaseolus vulgaris, PV; and hyacinth bean, Lablab purpureus, LP) that are the most widely consumed and fermented with Aspergillus oryzae. Then, metabolome and multivariate statistical analysis were performed to figure out metabolite changes during fermentation. In the four beans, carbohy...
Source: Molecules - November 16, 2022 Category: Chemistry Authors: Yeon Hee Lee Na-Rae Lee Choong Hwan Lee Tags: Article Source Type: research
Genes, Vol. 13, Pages 2107: Comprehensive Analysis of Phaseolus vulgaris & nbsp;SnRK Gene Family and Their Expression during Rhizobial and Mycorrhizal Symbiosis
Genes, Vol. 13, Pages 2107: Comprehensive Analysis of Phaseolus vulgaris SnRK Gene Family and Their Expression during Rhizobial and Mycorrhizal Symbiosis
Genes doi: 10.3390/genes13112107
Authors:
Carolina Cervera-Torres
Manoj-Kumar Arthikala
Miguel Lara
Lourdes Blanco
Kalpana Nanjareddy
Sucrose non-fermentation-related protein kinase 1 (SnRK1) a Ser/Thr protein kinase, is known to play a crucial role in plants during biotic and abiotic stress responses by activating protein phosphorylation pathways. SnRK1 and some members of the plant-specific SnRK2 and SnRK3 sub-families have been studied in diffe...
Source: Genes - November 13, 2022 Category: Genetics & Stem Cells Authors: Carolina Cervera-Torres Manoj-Kumar Arthikala Miguel Lara Lourdes Blanco Kalpana Nanjareddy Tags: Article Source Type: research
Antibacterial activity of bioactive compounds extracted from red kidney bean (Phaseolus vulgaris L.) seeds against multidrug-resistant Enterobacterales
In the present study, biologically active compounds such as phenolic-rich extract (PRE), 7S globulin (vicilin), and 11S globulin (legumin) from red kidney bean (Phaseolus vulgaris L.) seeds were extracted and evaluated as antibacterial agents against multidrug-resistant (MDR) Enterobacterales isolated from both animal and human sources. The overall occurrence rate of Enterobacterales was 43.6%, which significantly differed between animal (38.75%) and human (56.67%) sources. Antimicrobial susceptibility testing revealed that Enterobacterales isolates exhibited full resistance (100%) to amoxicillin-clavulanic acid, followed ...
Source: Frontiers in Microbiology - November 7, 2022 Category: Microbiology Source Type: research
Preparation of a novel monoclonal antibody against active components of PHA-L from Phaseolus vulgaris and its functional characteristics
Leukocyte phytohemagglutinin (PHA-L), derived from the L4 tetramer of PHA, has been frequently employed as a mitogen to induce T lymphocyte proliferation in vitro. The biological application of PHA-L in cancer... (Source: BMC Biotechnology)
Source: BMC Biotechnology - October 29, 2022 Category: Biotechnology Authors: Peipei Wang, Junmei Hu, Jiaqi Duan, Shitong Min, Congliang Chen, Yue Zhu, Yan Pan, Yitian Wang, Dapeng Wei and Xia Wang Tags: Research Source Type: research
Evaluation of inhibitory activity, purification and X-ray crystallography of Alpha-Amylase inhibitor from Phaseolus vulgaris cultivars of Uttarakhand, India
Braz J Biol. 2022 Oct 10;84:e253180. doi: 10.1590/1519-6984.253180. eCollection 2022.ABSTRACTThe present work is based on analysis of inhibitory activity of alpha-amylase inhibitor in selected cultivars of Phaseolus vulgaris of Uttarakhand. Fifteen samples were assessed for inhibitory activity of alpha-amylase inhibitor. Significant variations were found in different cultivars. Crude extract of alpha-amylase inhibitor from sample PUR (Purola) have shown maximum inhibitory activity (70.2 ± 0.84). Crude extract of all the cultivars have shown considerable variations in inhibitory activity in the temperature ranging from 20Â...
Source: Braz J Biol - October 13, 2022 Category: Biology Authors: R Singh A K Dobriyal R D Singh P De Los R Ãos-Escalante Source Type: research
Evaluation of inhibitory activity, purification and X-ray crystallography of Alpha-Amylase inhibitor from Phaseolus vulgaris cultivars of Uttarakhand, India
Braz J Biol. 2022 Oct 10;84:e253180. doi: 10.1590/1519-6984.253180. eCollection 2022.ABSTRACTThe present work is based on analysis of inhibitory activity of alpha-amylase inhibitor in selected cultivars of Phaseolus vulgaris of Uttarakhand. Fifteen samples were assessed for inhibitory activity of alpha-amylase inhibitor. Significant variations were found in different cultivars. Crude extract of alpha-amylase inhibitor from sample PUR (Purola) have shown maximum inhibitory activity (70.2 ± 0.84). Crude extract of all the cultivars have shown considerable variations in inhibitory activity in the temperature ranging from 20Â...
Source: Braz J Biol - October 13, 2022 Category: Biology Authors: R Singh A K Dobriyal R D Singh P De Los R Ãos-Escalante Source Type: research
Evaluation of inhibitory activity, purification and X-ray crystallography of Alpha-Amylase inhibitor from Phaseolus vulgaris cultivars of Uttarakhand, India
Braz J Biol. 2022 Oct 10;84:e253180. doi: 10.1590/1519-6984.253180. eCollection 2022.ABSTRACTThe present work is based on analysis of inhibitory activity of alpha-amylase inhibitor in selected cultivars of Phaseolus vulgaris of Uttarakhand. Fifteen samples were assessed for inhibitory activity of alpha-amylase inhibitor. Significant variations were found in different cultivars. Crude extract of alpha-amylase inhibitor from sample PUR (Purola) have shown maximum inhibitory activity (70.2 ± 0.84). Crude extract of all the cultivars have shown considerable variations in inhibitory activity in the temperature ranging from 20Â...
Source: Braz J Biol - October 13, 2022 Category: Biology Authors: R Singh A K Dobriyal R D Singh P De Los R Ãos-Escalante Source Type: research
