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
One-class model with two decision thresholds for the rapid detection of cashew nuts adulteration by other nuts
Talanta. 2022 Sep 14;253:123916. doi: 10.1016/j.talanta.2022.123916. Online ahead of print.ABSTRACTA green screening method to determine cashew nut adulteration with Brazilian nut, pecan nut, macadamia nut and peanut was proposed. The method was based on the development of a one-class soft independent modelling of class analogy (SIMCA) model for non-adulterated cashew nuts using near-infrared (NIR) spectra obtained with portable equipment. Once the model is established, the assignment of unknown samples depends on the threshold established for the authentic class, which is a key aspect in any screening approach. The author...
Source: Talanta - September 20, 2022 Category: Chemistry Authors: Gl òria Rovira Carolina Sheng Whei Miaw M ário Lúcio Campos Martins Marcelo Martins Sena Scheilla Vitorino Carvalho de Souza M Pilar Callao Itziar Ruis ánchez Source Type: research
One-class model with two decision thresholds for the rapid detection of cashew nuts adulteration by other nuts
Talanta. 2022 Sep 14;253:123916. doi: 10.1016/j.talanta.2022.123916. Online ahead of print.ABSTRACTA green screening method to determine cashew nut adulteration with Brazilian nut, pecan nut, macadamia nut and peanut was proposed. The method was based on the development of a one-class soft independent modelling of class analogy (SIMCA) model for non-adulterated cashew nuts using near-infrared (NIR) spectra obtained with portable equipment. Once the model is established, the assignment of unknown samples depends on the threshold established for the authentic class, which is a key aspect in any screening approach. The author...
Source: Talanta - September 20, 2022 Category: Chemistry Authors: Gl òria Rovira Carolina Sheng Whei Miaw M ário Lúcio Campos Martins Marcelo Martins Sena Scheilla Vitorino Carvalho de Souza M Pilar Callao Itziar Ruis ánchez Source Type: research
Tree nut allergy
Postepy Dermatol Alergol. 2021 Aug;38(4):544-549. doi: 10.5114/ada.2021.108894. Epub 2021 Sep 24.ABSTRACTFrom a botanical point of view, a nut is a kind of dry, closed, unbroken, single-seeded fruit, which has a ligneous pericarp made up of several fruiting bodies surrounded by one free semen. The term "allergy to tree nuts" includes allergies to almonds, Brazil nuts, cashew nuts, hazelnuts, chestnuts, macadamia nuts, pecan nuts, pistachios and walnuts. All tree nuts belong to five orders of plants: Rosaceae, Fagales, Sapindales, Ericales and Proteales. Allergies to tree nuts usually start in childhood, but unlike other fo...
Source: Advances in Dermatology and Allergology - October 18, 2021 Category: Dermatology Authors: Andrzej Ku źmiński Micha ł Przybyszewski Justyna Przybyszewska Natalia Ukleja-Soko łowska Krzysztof Pa łgan Zbigniew Bartuzi Source Type: research
