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 2526: Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children & rsquo;s Malnutrition in Developing Countries
Molecules, Vol. 28, Pages 2526: Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries
Molecules doi: 10.3390/molecules28062526
Authors:
Gomes
Leitão
Alves
Santos
Moringa oleifera, which is rich in bioactive compounds, has numerous biological activities and is a powerful source of antioxidants and nutrients. Therefore, M. oleifera can be incorporated into food to mitigate children’s malnutrition. In this work, the bioactive compounds were extracted from M. oleifera leaf powder by ultrasound-assisted solid-liquid extra...
Source: Molecules - March 9, 2023 Category: Chemistry Authors: Gomes Leit ão Alves Santos Tags: Article Source Type: research
Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects
Braz J Biol. 2023 Jan 23;84:e269043. doi: 10.1590/1519-6984.269043. eCollection 2023.ABSTRACTCamel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4...
Source: Braz J Biol - January 26, 2023 Category: Biology Authors: H M Arslan Amin S Inayat N Gulzar J A Bhatti S Masood A Ayub S Kanwal M Batool M Ajmal G Mustafa Source Type: research
Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects
Braz J Biol. 2023 Jan 23;84:e269043. doi: 10.1590/1519-6984.269043. eCollection 2023.ABSTRACTCamel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4...
Source: Braz J Biol - January 26, 2023 Category: Biology Authors: H M Arslan Amin S Inayat N Gulzar J A Bhatti S Masood A Ayub S Kanwal M Batool M Ajmal G Mustafa Source Type: research
Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects
Braz J Biol. 2023 Jan 23;84:e269043. doi: 10.1590/1519-6984.269043. eCollection 2023.ABSTRACTCamel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4...
Source: Braz J Biol - January 26, 2023 Category: Biology Authors: H M Arslan Amin S Inayat N Gulzar J A Bhatti S Masood A Ayub S Kanwal M Batool M Ajmal G Mustafa Source Type: research
Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects
Braz J Biol. 2023 Jan 23;84:e269043. doi: 10.1590/1519-6984.269043. eCollection 2023.ABSTRACTCamel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4...
Source: Braz J Biol - January 26, 2023 Category: Biology Authors: H M Arslan Amin S Inayat N Gulzar J A Bhatti S Masood A Ayub S Kanwal M Batool M Ajmal G Mustafa Source Type: research
Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects
Braz J Biol. 2023 Jan 23;84:e269043. doi: 10.1590/1519-6984.269043. eCollection 2023.ABSTRACTCamel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4...
Source: Braz J Biol - January 26, 2023 Category: Biology Authors: H M Arslan Amin S Inayat N Gulzar J A Bhatti S Masood A Ayub S Kanwal M Batool M Ajmal G Mustafa Source Type: research
Maternal sociodemographic factors and their association with ultra-processed foods consumption among children
ConclusionsThe findings show that high consumption of UPF was prevalent in this population of children. Therefore, there is a need to implement intervention programmes in preschool and primary care to provide more educational information to mothers and promote healthy family eating. (Source: Journal of Public Health)
Source: Journal of Public Health - January 16, 2023 Category: Health Management Source Type: research
Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt
Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus plantarum) yoghurt fermented by mixed bacteria and L. plantarum L1 fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour sub...
Source: Frontiers in Microbiology - January 11, 2023 Category: Microbiology Source Type: research
Provision of High Protein Foods Slows the Age-Related Decline in Nutritional Status in Aged Care Residents: A Cluster-Randomised Controlled Trial
ConclusionConsumption of high-protein foods is a pragmatic approach to maintaining nutritional status in older adults in aged-care. (Source: The Journal of Nutrition, Health and Aging)
Source: The Journal of Nutrition, Health and Aging - January 10, 2023 Category: Nutrition Source Type: research
