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The objective of the study was to isolate, identify and characterize the predominant microorganisms during the fermentation of incwancwa and optimize fermentation conditions. The lactic acid bacteria (LAB) load from fermented uncooked samples ranged from 4.6 ± 1.46 to 6.56 ± 0.2 log CFU/g whereas the load for yeast and coliforms ranged from 1.5 ± 0.39 to 2.12 ± 0.43 log CFU/g and 2.14 ± 0.22 to 4.09 ± 0.57 log CFU/g, respectively. LAB were the dominant microorganisms in incwancwa where Lueconostoc lactis was the main. Fermentation time and temperature had significant (p <.05) effect on the sensory perception of the product. The best temperature and time was found to be 32°C to 35°C for 8 to 24 hours. Numerical optimization predicted that the preferred temperature and time combination was 35°C for 15 hours. Thus, it is feasible to produce an acceptable incwancwa product under temperature/time conditions of 35°C for 15 hours using starter cultures derived from the original indegonuos flora of traditional incwancwa. [ABSTRACT FROM AUTHOR]

Botrytized wines are dessert wines made from overripe grapes infected by Botrytis cinerea known as "botrytized grapes" or "noble rot". They are favored by human for their health promoting antioxidants and pleasant flavor. However, their production is low as natural botrytized grapes are rare in most vineyards worldwide. That is, not all B. cinerea infected grapes become botrytized grapes. The formation of botrytized grapes is determined by the interactions between grapes and the microbiota, including B. cinerea, under specific environmental conditions. Similarly, the interactions among the microorganisms in the grape must during the fermentation processes are also crucial for the quality of botrytized wines. Therefore, unraveling the roles of microbiota in the formation of botrytized grapes and wines can contribute to a better understanding of the determinants in this process, and provide a theoretical basis for improving the quality of botrytized wines. [ABSTRACT FROM AUTHOR]

The presence of probiotic microbes and other health promoting nutritional characteristics of kefir increasing the consumer's interest. The microbial as well as volatile profile of kefir are the two chief factors that determine the basis of quality kefir drink. In this study, we characterized the three milk kefir drinks prepared by sheep, goat and cow milk on the bases of amplicon-based sequencing for microbial diversity and volatile profile along with physio-chemical and colorimetric features. The bacterial and mycobiota analysis showed that the bacteria Acetobacter syzygii, Lactobacillus lactic and Lactobacillus plantarum and yeasts Kluyveromyces marxianus, Saccharomyces cerevisiae, Peronospora manshurica, and Pichia fermentans were predominantly found in sheep kefir which exhibited optimum physio-chemical colorimetric profile and maintained volatile compounds that play important role regarding antimicrobial and pleasant sensory profile of milk kefir. It is concluded that sheep milk significantly supported the probiotic and health promoting features of kefir. [ABSTRACT FROM AUTHOR]

The content of polyphenols and the antioxidative properties were determined in soybean tempeh fermented by four strains ofRhizopus oligosporus. The highest concentration of polyphenols was observed in soybean fermented for 4 days byR. oligosporusstrain NRRL 5905 (5.307 mg/g). The strength of antioxidative activity increased from the first day of fermentation to the fourth day, and on the fourth and fifth fermentation day it was near 12 times higher than in unfermented material. Isoflavone content and composition were analysed. The content of isoflavone aglycones (daidzein and genistein) increased up to the third day of fermentation. Fermentation time and the kind of usedR. oligosporusstrain are factors that enable creation of prohealthy quality of tempeh. [ABSTRACT FROM PUBLISHER]

In order to improve the nutritional value and quality of milk products, Helianthus tuberosus L. (HT) and Lupinus luteus (LL) fermented with lactic acid bacteria (LAB) (Pediococcus pentosaceus KTU05-9, P. acidilactici KTU05-7 and Lactobacillus sakei KTU05-6) were used, and the quality parameters (physicochemical, microbiological and sensory) of new fermented milk products were evaluated for the first time ever. Chemical analysis of fermented milk products showed a positive effect of the edible plants. The safety profile and nutritional value were higher in milk-LL products compared with fermented milk-HT products. Fermented milk-HT products were more acceptable because of higher taste pleasure, lower smoothness and external taste compared to fermented milk-LL products. The results clearly indicated that HT rich in inulin and LL rich in proteins can be used with selected LAB to improve the nutritional value and increase the assortment of fermented milk products. [ABSTRACT FROM AUTHOR]

A starter culture composed ofMicrococcaceae(S. carnosusandK. varians) combined with a low dose (1 g kg–1culture) of Lactic Acid Bacteria (LAB) (L. sakeiandP. Pentosaceus) was evaluated in a semi-ripened pork salami stuffed in a natural casing. The ripening properties and eating quality were determined in the salami before and after drying. The culture increased the load of LAB andMicrococcaceaeto sufficient levels to ferment the salami from the start of the drying process. A small inoculation of LAB was sufficient to enhance a lactic fermentation without affecting the growth ofMicrococcaceae, whose counts even increased during drying, contributing to improvements in the sensory quality of the salami as a result of their proteolytic and lipolytic activities. The proportion of LAB in starter cultures could be reduced to favour the ripening promoted byMicrococcaceaein cases where spontaneous LAB in the salami show high growth potential. [ABSTRACT FROM PUBLISHER]

This study was conducted to determine the capability ofStaphylococcus aureusto produce toxins in Turkish sucuk. For this purpose, the ability of four different reference strains ofS. aureus(i.e., SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, and SED 10656 494) to produce A-, B-, C-, and D-type toxins, respectively, was investigated during the fermentation period of Turkish sucuk by inoculating sucuk batter with these strains at 105CFU/g level. As a result, no SEA, SEB, and SEC toxins were detected in the A, B, and C groups, respectively, during fermentation. In group D, SED was detected after 24 h and at the 3, 7, and 12 days of ripening. In conclusion, these results indicate that Turkish sucuk may pose an important health risk related to possible contamination withS. aureus(SED) during the production processes. [ABSTRACT FROM PUBLISHER]

Coffee pulp is an excellent source of natural antioxidants, most of which are difficult of removing due to its chemical interactions into cell walls. These bioactive compounds can be released by fermentation-assisted extraction (FAE) process. In this study, the antioxidant properties of coffee pulp extracts, after FAE using several bacteria in a solid-state lactic fermentation were evaluated by ABTS and DPPH radical scavenging assays. Released bioactive compounds were identified by HPLC-MS. Lactobacillus casei enhanced the antioxidant capacity of coffee pulp extracts due to release of high amounts of phenolics like chlorogenic acid and resorcinol. [ABSTRACT FROM PUBLISHER]

Mao-tofu was fermented by Mucor spp. for 3–9 days. Soluble protein fractions were then extracted by three solvents with ethanol/water ratios of 2:8, 4:6 or 6:4 (v/v), respectively, under fixed weight–volume ratio of 3:10 (w/v). Analysis results showed that the longer fermentation time of Mao-tofu, the higher extraction yield or degree of hydrolysis (DH) of the protein fractions. The solvent with higher ethanol content trended to extract less protein fractions but lead them higher DH. When Mao-tofu was fermented for five days and extracted by the solvent with ethanol/water ratio of 6:4 (v/v), the extract exhibited the highest ACE-inhibitory activity in vitro. Amino acid composition analysis showed that the extract with higher activity contained more total hydrophobic amino acids or proline. Further hydrolysis of the extract by five proteases in vitro might damage or enhance its activity, depending on the extract hydrolyzed and the protease applied. [ABSTRACT FROM AUTHOR]