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Fungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, a fermented food traditionally produced from soymilk by-products in Java, Indonesia. Metagenomic sequencing of samples from small-scale producers in Western Java indicated that the fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic and phylogenomic analysis revealed that oncom-derived N. intermedia utilizes pectin and cellulose degradation during fermentation and belongs to a genetically distinct subpopulation associated with human-generated by-products. Finally, we found that N. intermedia grew on diverse by-products such as fruit and vegetable pomace and plant-based milk waste, did not encode mycotoxins, and could create foods that were positively perceived by consumers outside Indonesia. These results showcase the traditional significance and future potential of fungal fermentation for creating delicious and nutritious foods from readily available by-products.

Polyamines are aliphatic compounds, polycationic of low molecular weight and have been associated with several beneficial effects on human health. Lactic acid bacteria are important producers of polyamines, mainly in fermented foods. Various terms have been used to describe the health benefits derived from the administration of microorganism metabolites, such as polyamines. In an effort to further advance in this emerging field, this article aims to provide a review of the main methods used to identify polyamine production by lactic acid bacteria in fermented foods and to understand the functions and effects of these polyamines, with a focus on their classification as metabiotics. It is clear that methods for detecting these polyamines have not yet been standardized. However, the beneficial effects, such as health longevity, have been proven. These effects could define them as metabiotic components. It is hoped that this review will not only serve as a reference to enhance the comprehensive understanding of polyamines as metabiotics but also provide updates on this concept. [ABSTRACT FROM AUTHOR]

Sub-Saharan Africa has one of the world's richest selections of indigenous fermented foods which constitute valuable cultural heritage with significant socio-economic impact. The review provides an in-depth examination of the diversity of indigenous fermented foods of Kenya in the cultural practices context, interlinked microbiome, associated nutritional and food security aspects while positing valorisation perspective. The traditional fermented foods are profiled into five clusters with significant valorisation potential for food systems in: (i) non-alcoholic cereal-based thin porridge (uji) and (ii) fermented milk products (mursik and suusac). This is informed by agro-productivity resilience and evolving consumption preferences. Whereas these foods are commonly processed via artisanal methods, often resulting in inconsistent products, locally tailored starter culture trials in uji and suusac have shown a promising model to guarantee microbiological safety, mitigate contamination and assure stable sensory characteristics. It is thus plausible to posit, that integrated microbial ecology of traditional fermentation and food systems policy-level research targeted at a reengineering of the unit operations with the intent of improving safety and nutritional quality while being cognizant of organoleptic traits and intertwined biocultural diversity is highly desirable. Particularly, with a broader foresight for promoting sustainable food systems at the base of the pyramid. [ABSTRACT FROM AUTHOR]

Currently, there has been a growing interest in fermented foods and plant-based beverages (PBBs) by the consumers because of the benefits they provide to human health or due to restrictions in the diet associated to some pathologies or personal choices. Nuclear magnetic resonance (NMR) is a versatile technique that presents many advantages for the identification and quantification of metabolites in food with a variety of one- and two-dimensional experiments. This review delves into the current applications of NMR in the fields of fermented foods and PBBs. The interest from researchers in the analysis of fermented foods by NMR in the recent literature mainly focused on three main sub-areas: characterization of exopolysaccharides (EPS) and their functional, and rheological properties; metabolomics to find discriminant markers during and after the process of fermentation for the optimization of the productive process or development of products; and characterization of traditional and novel foods. However, the area of plant-based beverages studies by NMR presented a remarkable literature gap. The opportunities for future investigations concerning food authentication, traceability, and functional food development, among others, are presented. [ABSTRACT FROM AUTHOR]

The origins of traditional fermented foods and the types and characteristics of fermented foods by region are reviewed. Fermented foods are classified into alcohol fermentation, acid fermentation, carbon dioxide (bread) fermentation, and amino acid/peptide fermentation, and related fermentation technologies for each region are introduced. The raw materials, microorganisms involved, and usage of ethnic fermented foods are reviewed and compared one another. The beginning of food fermentation technology is related to the invention and use of earthenware, and Northeast Asia is presumed to be one of the birth places. During the period of primitive pottery culture (8000–3000 BCE) on the Korean Peninsula and the coastal region of Korea Strait, boiling technology of food materials using pottery and salt manufacturing technology from seawater were developed, and at the same time, alcohol fermentation using grains and salt-fermentation of fish and vegetables emerged. In the West, where people were nomads, a roasting/grilling culture was continued for a long time, and technologies for fermenting fruit wine and milk products such as cheese and yogurt were developed. As a result, fermentation was mainly used for enhancing the taste of plant foods in the East, while for extending the shelf life of animal foods in the West. The production of salty and meaty flavors from soybeans and marine products by fermentation in East Asia is a technology that increases the value of low-quality proteins. [ABSTRACT FROM AUTHOR]

Fermented foods and beverages have been produced around the world for millennia, providing humans with a range of gastronomic, cultural, health, and scientific benefits. Building on these traditional forms, a convergence of factors, including culinary innovation, globalization, shifts in consumer preferences, and advances in microbiome sciences, has led to the emergence of so-called 'novel fermentations'. In this review, we define novel fermentation as the confluence of traditional food practices and rational microbiome design. Using principles of microbial ecology and evolution, we develop a microbiological framework that outlines several strategies for producing and characterizing novel fermentations, including switching substrates, engrafting target species, assembling whole-community chimeras, and generating novel phenotypes. A subsequent analysis of existing traditional ferments points to gaps in 'fermentation space' where novel ferments could potentially be produced using new combinations of microbes and food substrates. We highlight some important safety and sociocultural issues presented by the repurposing and modification of microbes from traditional ferments that fermented-food producers and microbiologists need to address. Fermented foods have been produced for millennia. In modern times, culinary innovation, globalization, and advances in microbiome science have led to the emergence of novel fermentations. Arrigan et al. review the ecological and evolutionary processes shaping microbial ferments and develop a framework for the generation of novel fermented products. [ABSTRACT FROM AUTHOR]

Probiotics are live microorganisms that provide health benefits when administered in appropriate amounts by improving or restoring the balance of intestinal microbiota. Various functional probiotic products have been developed due to the growing interest in the health-promoting and anti-aging effects of enhancing the gut microbiome. Lactiplantibacillus plantarum species are known for their potential to extend lifespan. However, this activity is strain or isolation source specific, necessitating the identification of individual strain functionalities. This study used the C. elegans model to screen probiotics for life-extension effects and analyze their functions. The 43 lactic-acid bacteria strains isolated from fermented foods, breast milk, and human feces were subjected to longevity assays, and L. plantarum DS1800 was selected to demonstrate the most effective lifespan extension. The average lifespan of Caenorhabditis elegans fed DS1800 increased by 17.36% compared with those fed Escherichia coli OP50. Further analysis of the expression of key genes related to longevity revealed the high expression of the skinhead-1 (skn-1), antibacterial, and heat stress resistance genes via the p38 MAPK pathway. These expression patterns suggest that DS1800 extends the lifespan of C. elegans by enhancing its stress resistance and protecting it against pathogens. Additionally, DS1800 exhibited excellent intestinal adhesion, with 7.56% adhesion to HT-29 cells. Therefore, L. plantarum DS1800 is effective in extending the lifespan of C. elegans and can be used as a functional probiotic. [ABSTRACT FROM AUTHOR]

• Study protocol consisted of a 21-week nutritional randomized controlled trial (RCT). • Dietary fiber and fermented foods were hypothesized to modulate the gut microbiome. • Citizen science (CS) elements were adopted to promote long-term behavior change. • Participants received education and personal gut microbiota reports. • Elements of CS supported participant enrollment and study compliance. • This methods paper serves as an example of the integration of CS elements in RCTs. Modulation of the gut microbiota through specific dietary interventions shows potential for maintenance and optimization of health. A dietary fiber diet and fermented foods diet appear to alter the gut microbiota, but evidence is limited. Therefore, we designed the Gut Health Enhancement by Eating Favorable Food study, a 21-week randomized controlled trial studying effects of dietary fibers and fermented foods on gut microbiota diversity and composition, while also stimulating dietary behavior changes through a citizen science (CS) approach. We hypothesized that a high-fermented food diet would increase microbial diversity, whereas a high-dietary fiber diet would stimulate the growth of specific fiber-degrading bacteria. The following elements of CS were adopted: education on the gut microbiota, tailored dietary intervention, remote data collection by participants, sharing of personal gut microbiota outcomes with participants, and vlogs by participants for dissemination of results. Here we describe the study protocol and report the flow of participants, baseline characteristics, and compliance rates. Completed in March 2024, the trial included 147 healthy adults randomized to a high-dietary fiber intervention, high-fermented food intervention, or control group. Each group received an additional study product after 2 weeks: dried chicory root, a fermented beverage, or maltodextrin (placebo). A 3-month follow-up assessed the participants' ability to sustain dietary changes. The recruitment of participants was successful, reflected by 1448 applications. The compliance with the dietary guidelines and study products was >90%. This study shows that including elements of CS in an randomized controlled trial is feasible and may help recruitment and compliance. GEEF was a 21-week randomized controlled trial studying the effects of dietary fiber and fermented foods on gut microbiota and immunity. A total of 147 healthy adults were randomized to an 8-week high-dietary fiber diet, high-fermented foods diet, or control group. Citizen science elements adopted included education, a tailored dietary intervention, at-home sampling by participants, provision of personal gut microbiota reports, and participant-created vlogs for dissemination of findings. [Display omitted] [ABSTRACT FROM AUTHOR]

Simple Summary: Many beneficial mechanisms of action are known from soy isoflavones, including in prostate and prostate cancer. Previous research was able to demonstrate a clear effect of PSA modulation, and this could potentially lead to better selection of patients at increased risk of occult prostate carcinoma. In low-grade localized prostate cancer, more and more active surveillance is being proposed and a lot of research is being carried out to see if certain factors or treatments may also act in this regard. This formed the basis to study the effect of soy isoflavones in patients under active surveillance. In this study, we were able to observe PSA modulation in a large proportion of patients, resulting in fewer follow-up examinations and fewer positive control biopsies. Potentially, in active surveillance, a soy supplement could be useful to help select patients who could continue to be followed up or who should be treated earlier. Background/Objectives: To investigate the effect of a fermented soy supplement during 18 months in patients under active surveillance (AS) for low-risk and selected favorable intermediate-risk prostate cancer (PCa), with an emphasis on PSA modulation. Methods: Low-risk patients with ISUP grade 1, clinical stage cT1 or cT2a, PSA < 10 ng/mL and favorable intermediate-risk patients with ISUP grade 2 (<10% pattern 4), clinical stage T2b-c, PSA 10–20 ng/mL. The primary outcome was PSA response defined as maximum PSA rise less than or equal to 0.87 ng/mL after 1 year, based on the weighted average of PSA velocity (PSAV) in previous studies in similar populations. Secondary outcomes were disease progression, adverse histology on repeat biopsy or switch to active therapy. In addition, primary and secondary outcomes with imputed data were also determined as sensitivity analyses, using Mann–Whitney U or Chi-squared tests. Results: Overall, 92 (61.3%) of 150 patients showed a PSA level response. This was more evident in ISUP 1 patients and resulted in fewer follow-up MRIs and fewer control biopsies, as well as a fewer number of positive control biopsies with statistical significance in the imputed dataset. Obtaining a PSA response was numerically associated with less initiated therapy. Conclusions: a fermented soy supplement in patients under AS for low-risk and selected favorable intermediate-risk PCa could be useful in selecting patients who may remain under AS or who may need to switch to active therapy. [ABSTRACT FROM AUTHOR]

Beta-lactoglobulin is considered to be the major allergenic protein in milk. Lactic acid bacteria (LAB) possess a protein hydrolysis system that holds great promise for hydrolyzing β-LG and reducing its allergenicity. Therefore, this study aimed to screen LAB with β-LG hydrolysis activity from Yunnan traditional fermented foods. The results showed that Pediococcus pentosaceus C1001, Pediococcus acidilactici E1601–1, and Lactobacillus paracasei E1601–2 could effectively hydrolyze β-LG and further reduce its sensitization (more than 40%). All 3 LAB hydrolyzed β-LG allergenic fragments V41–K60 and L149–I162. Moreover, they encode a variety of genes related to proteolysis, such as aminopeptidase pepC and pepN , proline peptidase pepIP and endopeptidase pepO ; L. paracasei also E1601–2 contains extracellular protease coding gene prtP. They also encode a variety of genes associated with hydrolyzed proteins. The 3 strains screened in this study can be used to develop hypoallergenic dairy products. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

Daqu, a crucial fermentation starter in the production of various Chinese fermented foods, plays a pivotal role in shaping complex enzyme profiles and diverse flavour precursors. This review aims to elucidate the microbial communities within Daqu, focusing on their functionalities in the context of flavour development. We delve into the detection methods of microorganisms and flavour substances in Daqu, employing advanced technologies including high-performance liquid chromatography, gas chromatography, pseudo-targeted metabolomics, and headspace solid-phase microextraction-gas chromatography-mass spectrometry. This review explores high throughput sequencing technologies, including pyrosequencing, clonal library sequencing, metaproteomic, and metagenomics, to gain a comprehensive understanding of the intricate microbial dynamics. Additionally, we discuss the metabolic pathways involved in flavour substance production within Daqu. By synthesizing information on Daqu types, microorganisms present, detection methodologies, and flavour substance metabolic pathways, this review contributes to a deeper comprehension of the intricate processes underpinning the Flavors of Chinese fermented foods. [Display omitted] • Crucial role of Daqu in enzyme profiles and flavor precursors in Chinese foods. • Microbial communities in Daqu and their role in flavor development. • High throughput sequencing: pyrosequencing, clonal library sequencing, metaproteomic, metagenomics. • Comprehensive synthesis of Daqu types, microorganisms, and metabolic pathways. [ABSTRACT FROM AUTHOR]

The fermented foods have been a part of the human diet in both traditional and modern cultures. Fermented food products are those produced through the addition of microbes such as yeast and bacteria. Each fermented food has distinct population of microorganisms, acts as probiotics, and produces a variety of metabolites and bioactive compounds. The physical and chemical changes in fermented food are due to the presence of probiotics and prebiotics, resulting in improved quality and long-term stability of the product. The positive health benefits have been investigated intensively, and the consolidated data are presented in this review. Once ingested, the beneficial bacteria colonize in the gut microbiome, produce bioactive compounds, and protect the human body from pathogenic microorganisms in various ways. The purpose of this paper is to present various types of fermented foods and beverages, probiotics, and prebiotics present in the foods, bioprocess technologies used for processing of fermented foods, nutritional quality of the fermented foods, and the influence of fermented foods on gut microbiome and health. Therefore, the benefits of fermented foods and beverages on gut microbiome should be studied and pursued to promote good health. [ABSTRACT FROM AUTHOR]

Summary: The production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Microbiota succession determines the flavor and quality of fermented foods. Quantitative PCR‐based quantitative microbiome profiling (QMP) has been applied broadly for microbial analysis from absolute abundance perspectives, transforming microbiota ratios into counts by normalizing 16S ribosomal RNA (16S rRNA) gene sequencing data with gene copies quantified by quantitative PCR. However, the application of QMP in fermented foods is still limited. RESULTS: QMP elucidated microbial succession of Taiwanese pickled cabbage. In the spontaneous first‐round fermentation (FR), the 16S rRNA gene copies of total bacteria increased from 6.1 to 10 log copies mL−1. The dominant lactic acid bacteria genera were successively Lactococcus, Leuconostoc and Lactiplantibacillus. Despite the decrease in the proportion of Lactococcus during the succession, the absolute abundance of Lactococcus still increased. In the backslopping second‐round fermentation (SR), the total bacteria 16S rRNA gene copies increased from 7.6 to 9.9 log copies mL−1. The addition of backslopping starter and vinegar rapidly led to a homogenous microbial community dominated by Lactiplantibacillus. The proportion of Lactiplantibacillus remained consistently around 90% during SR, whereas its absolute abundance exhibited a continuous increase. In SR without vinegar, Leuconostoc consistently dominated the fermentation. CONCLUSION: The present study highlights that compositional analysis would misinterpret microbial dynamics, whereas QMP reflected the real succession profiles and unveiled the essential role of vinegar in promoting Lactiplantibacillus dominance in backslopping fermentation of Taiwanese pickled cabbage. Quantitative microbiome profiling (QMP) was found to be a more promising approach for the detailed observation of microbiome succession in food fermentation compared to compositional analysis. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Microbial fermentation is a well-known strategy for enhancing the nutraceutical attributes of foods. Among the fermentation outcomes, bioactive peptides (BAPs), short chains of amino acids resulting from proteolytic activity, are emerging as promising components thanks to their bioactivities. Indeed, BAPs offer numerous health benefits, including antimicrobial, antioxidant, antihypertensive, and anti-inflammatory properties. This review focuses on the production of bioactive peptides during the fermentation process, emphasizing how different microbial strains and fermentation conditions influence the quantity and quality of these peptides. Furthermore, it examines the health benefits of BAPs from fermented foods, highlighting their potential in disease prevention and overall health promotion. Additionally, this review addresses the challenges and future directions in this field. This comprehensive overview underscores the promise of fermented foods as sustainable and potent sources of bioactive peptides, with significant implications for developing functional foods and nutraceuticals. [ABSTRACT FROM AUTHOR]

Kimchi is a Korean traditional vegetable fermented food with lactic acid bacteria (LAB). Fermented kimchi contains live LAB (probiotics), dietary fibers (prebiotics) and dead LAB and fermented metabolites (postbiotics), and it may have various health benefits. The taste and functionalities of kimchi are dependent on its main ingredients and subingredients, fermentation conditions, LAB in the fermentation, etc. There are many types of kimchi, but Baechu kimchi is the most popular and commonly used kimchi in Korea. Baechu kimchi is prepared by LAB fermentation of Baechu cabbage mixed with other subingredients such as radish, green onion, red pepper powder, garlic, ginger and fermented small sea fishes. Kimchi contains high levels of vitamins, minerals, dietary fibers and other functional components and fermented metabolites. Various studies have reported on kimchi and its antimutagenic and anticancer, antioxidative and antiaging, antiatherosclerotic, antidiabetic, antiobesity, and anti-inflammatory effects. Fermented kimchi contains high levels of LAB (108–9 CFU/g) and LAB also contribute functionalities to kimchi. We will discuss the process of manufacturing kimchi, fermentation of kimchi and related microorganisms. Though it briefly discuss on the general functionalities of kimchi, we will focus on the history and functions of the antiobesity, anticancer, and anti-inflammatory effects of kimchi in detail with better taste and preservation period. To increase the antiobesity and anticancer functions of kimchi we will introduce kimchi recipes, salt kinds, other added ingredients, etc. It was finally discussed on postbiotics in kimchi and their health benefits. [ABSTRACT FROM AUTHOR]

Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systematic review and meta-analysis was carried out on data from RCTs to evaluate the effects of fermented foods in patients with diabetes and prediabetes. The PubMed, Web of Science, Embase, the Cochrane Library and Scopus databases were searched up to 21 June, 2022. English-language RCTs of fermented foods consumption were included which gave metabolic outcomes on body composition, glucose control, insulin sensitivity, lipid profile, as well as blood pressure. Eighteen RCTs met the inclusion criteria and 843 participants were included in the final analysis. The pooled results showed a significant reduction of fasting blood glucose (FBG), the homeostatic model assessment of insulin resistance (HOMA-IR), total cholesterol (TC), low density lipid cholesterol (LDL-C) and diastolic blood pressure (DBP) in the intervention group versus the control group. The results of this research showed that fermented foods have the potential to improve some metabolic outcomes, including FBG, HOMA-IR, TC, LDL-C, and DBP in patients with diabetes and prediabetes. [ABSTRACT FROM AUTHOR]

Korean food has garnered global interest, especially after COVID-19, with a significant increase in demand for K-Food staples like bulgogi, tteokbokki, bibimbap, kimchi, and galbi, as well as related YouTube content. A key ingredient that enhances the deliciousness of Korean cuisine is Gochujang. Gochujang, with its unique taste and aroma, is an unparalleled fermented spice seasoning, adding spiciness and a special flavor to a variety of dishes. Made from ingredients such as Meju, glutinous rice, red pepper powder, malt, and salt, Gochujang has a rich history spanning thousands of years and is celebrated for its spicy and sweet flavor. Gochujang is differentiated by commercial and traditional manufacturing methods. Traditional Gochujang is produced through natural fermentation using glutinous rice, malt, Meju powder, salt, and red pepper powder. Conversely, commercial production blends traditional methods with modern industrial techniques, utilizing pure microbial cultures like Aspergillus oryzae and Bacillus subtilis as starters to meet mass production demands. Beyond its culinary uses, Gochujang is recognized globally for its nutritional value and health benefits. Fermentation enhances its health functionality by creating new substances or converting fermentation metabolites. Notable compounds synthesized during fermentation include capsaicin from red pepper powder and non-glycoside isoflavones from Meju, which are linked to antiobesity, antidiabetic, antiatherosclerosis, and anticancer effects. Gochujang also helps restore intestinal microbial balance, promoting gut health. This review aims to explore the historical background of Gochujang, its production methods, flavor characteristics, nutritional composition, health benefits, and the expansion of culinary research involving Gochujang. [ABSTRACT FROM AUTHOR]

This study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non‐influential factor. While HCAs were detected in all the processed meat samples, no CRC development was observed, even when they consumed excessive amounts of these processed meats, either alone or in combination with fermented foods. Bacteroides and Alistipes were the most predominant gut microbiota. Kimchi, soybean paste, and red pepper paste showed a decreasing trend in the ratio of these bacteria associated with gut inflammation, but the results were inconclusive because this trend was inconsistent. Therefore, this study found that fermented foods did not significantly affect CRC risk indicators associated with dietary processed meat intake, regardless of age. [ABSTRACT FROM AUTHOR]

The study of different processing techniques, such as sprouting, cooking and fermentation, can help to develop new products for human health. In this work, raw, cooked and fermented seeds and germinated seeds of Chenopodium quinoa Willd. var. Tunkahuan and Amaranthus caudatus L. var. Alegrìa were compared for the content of antioxidant molecules, total antioxidant capacity and mineral elements. Fermentation was induced spontaneously, with the yeast Saccharomyces cerevisiae, with the bacterium Lactobacillus plantarum and with both microorganisms, for 24 and 48 h. The increase in antioxidant molecules and antioxidant activity was induced by germination, by 24 h of spontaneous fermentation (polyphenols and flavonoids) and by 24 h of L. plantarum fermentation (total antioxidant activity) for both species. Germinated seeds of the two plants showed higher values in respect to seeds of macroelements and microelements. No genotoxic but rather protective effects were determined for seed and germinated seed extracts using the D7 strain of S. cerevisiae, a good tool for the evaluation of protection from oxidative damage induced by radical oxygen species (ROS) in cells and tissues. Therefore, the two varieties could be very suitable for their use in human diet and in supplements, especially as germinated seeds or as fermented foods. [ABSTRACT FROM AUTHOR]

As an emerging group of bioactive fatty acids, monomethyl branched-chain fatty acids (mmBCFAs) have sparked the interest of many researchers both domestically and internationally. In addition to documenting the importance of mmBCFAs for growth and development, there is increasing evidence that mmBCFAs are highly correlated with obesity and insulin resistance. According to previous pharmacological investigations, mmBCFAs also exhibit anti-inflammatory effects and anticancer properties. This review summarized the distribution of mmBCFAs, which are widely found in dairy products, ruminants, fish, and fermented foods. Besides, we discuss the biosynthesis pathway in different species and detection methods of mmBCFAs. With the hope to unveil their mechanisms of action, we recapitulated detailed the nutrition and health benefits of mmBCFAs. Furthermore, this study provides a thorough, critical overview of the current state of the art, upcoming difficulties, and trends in mmBCFAs. [ABSTRACT FROM AUTHOR]

AbstractSalmonella is a pathogenic bacterium, being the second most commonly reported foodborne pathogen in Europe, due to the ability of its different serovars to contaminate a wide variety of foods, with differences among countries. Common chemical or physical control methods are not always effective, eco-sustainable and adapted to the diversity of Salmonella serovars. Thus, great attention is given to developing complementary or alternative control methods that can be tailor made for specific situations. One of these methods is biopreservation using lactic acid bacteria, with most studies on their antagonistic activity focused on the production of antimicrobials. Less attention has been given to competition by exploitation of nutrients. This review is thus set to investigate and highlight limiting resources that may be involved in the competitive exclusion of Salmonella in food matrices. To do this the needs for nutrients and microelements and the known homeostatic pathways of Salmonella and lactic acid bacteria are examined. Finally, milk, intended for the manufacture of fermented dairy foods, is pointed out as an example of food to investigate the bioavailable macronutrients, metals and vitamins that could be involved in competition between the different species and serovars, and could be exploited for targeted biopreservation. [ABSTRACT FROM AUTHOR]

In recent decades, a global shift in lifestyle and the ubiquitous consumption of junk foods have led to dysbiosis and other metabolic disorders significantly impacting human health. Recent studies performed on traditional foods have shown several health benefits and have gained the attention of the scientific community towards ethnic foods. In this regard, the consumption of ethnic foods with symbiotic properties is increasing gradually across the globe. Kefir is one such ethnic food with excellent functional properties. It is a unique traditional fermented drink comprised of kefir grains and probiotic microbes. Kefir grains are a gelatinous consortium of casein, milk solids coupled with yeasts, and lactobacilli-rich microbiota embedded in a poly-saccharide matrix. These components act as starters, initiating fermentation when introduced into fresh milk. This beverage bestows a myriad of symbiotic benefits, encompassing improved gut health and preventing several metabolic and other diseases through various biological mechanisms. Despite its millennia-long history, it has recently gained prominence due to emerging biotechnological and nutraceutical applications and researchers' burgeoning fascination. In this comprehensive review, we endeavour to provide a meticulous elucidation of the most recent advancements concerning kefir, encompassing its production and processing methodologies for both dairy and water kefir. Furthermore, we delve into the intricate mechanisms underlying its functional properties and the health benefits of kefir as a functional fermented beverage. [ABSTRACT FROM AUTHOR]

Introduction: Traditional fermented foods have long been recognized for their numerous health benefits along with their potential to aid in the treatment of gastrointestinal disorders. These fermented foods have been shown to promote gut health and contribute to a longer, healthier life. Methods: The high-throughput sequencing using the Illumina MiSeq platform was employed to investigate the microbiome communities of rice-based fermented beverages consumed by ethnic tribes in Southern Assam, namely Zeme Naga, Dimasa Kachari, Hmar, Karbi and Tea tribes. Results: The fermented rice-based beverages were highly predominated by Firmicutes, Bacteroides, Proteobacteria, and Actinobacteria exhibiting the highest relative abundance across all tribes. At genus level, significant abundance of pediococcus, lactobacillus, bacillus, leuconostoc, acetobacter, staphylococcus, delftia, erwinia, klebsiella and chrysebacterium were found amongst these ethnic tribes. Discussion: Understanding the fermented food microbiome will help to know the relationships between microbial communities and their effect on health of humans amongst the tribes. Furthermore, the use of these fermented products could provide enhanced health benefits to southern Assam region of India. [ABSTRACT FROM AUTHOR]

AbstractFunctional fermented foods are increasingly recognized for their positive impact on human health, and this study aims to identify the factors that influence these products’ consumption in Iran. The study uses structural equation modeling (SEM) to test the conceptual model incorporating the theory of planned behavior (TPB), protection motivation theory (PMT), and flow theory (FT). Data from 319 individuals having prior experience with such foods were analyzed to test the hypothesized relationships. Based on the results, the integrated model components demonstrated a strong predictive power, explaining 70.6% of the variance in functional fermented food consumption. The study found that perceived vulnerability, perceived severity, and response cost from the PMT were the main drivers of functional fermented food consumption among Iranians. The study also offers practical insights, including highlighting health benefits, promoting pleasurable aspects, and mitigating accessibility challenges to these foods for Iranian consumers. [ABSTRACT FROM AUTHOR]

Ganmianpi is a traditional snack in China that has traditionally been produced through natural fermentation of wheat starch slurry. However, natural fermentation occurs spontaneously and lacks control, thereby an alternative yeast‐inoculated fermentation method is proposed for the industrialization of Ganmianpi production. This study aims to investigate the impact of yeast‐inoculated fermentation on the structural and physicochemical properties of wheat starch and elucidate the underlying mechanism. The findings reveal that yeast fermentation significantly affects the properties of wheat starch, varying with the fermentation time. Yeast‐inoculated fermentation leads to surface erosion of the starch granules and a significant reduction in amylose content, double helicity, gelatinization enthalpy, and relative crystallinity of wheat starch. Specially, yeast‐inoculated fermentation alters starch chain proportions, with a decrease in chain A and an increase in chains B1, B2, and B3. Ganmianpi produced from wheat starch exhibits decreased hardness, springiness, and chewiness, and sensory evaluation suggests an optimal fermentation time of 18 h for Ganmianpi production. Overall, this study provides valuable theoretical support for the industrial production of Ganmianpi and promotes the standardized production of fermented starch‐based foods. [ABSTRACT FROM AUTHOR]

Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back‐slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including ergo (spontaneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentrated sour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese), qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf‐life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non‐controlled fermentation, and limited knowledge or awareness of small‐holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended. [ABSTRACT FROM AUTHOR]

Previous reports have demonstrated that alcohol consumption significantly reduces the abundance of Lactobacillus in the gut. In this study, we selected five species of the genus Lactobacillus, commonly found in fermented foods, and acknowledged them as safe, edible, and effective in preventing or treating certain diseases, to evaluate their effects on alcoholic liver disease (ALD). By comparing the liver damage indices in each group, we found that the type strain of Lactobacillus helveticus (LH, ATCC 15009) had the most marked alleviating effect on ALD‐induced liver injury. Furthermore, experiments combining microbiomics and metabolomics were conducted to explore the mechanisms underlying the hepatoprotective effects of LH. Finally, we discovered that LH mitigated ethanol‐induced liver steatosis and inflammation in ALD mice by altering the structure and function of the gut microbiome, increasing intestinal levels of short‐chain fatty acids (SCFAs), and enhancing gut barrier integrity. These findings suggest a potential strategy for the clinical management of patients with ALD. [ABSTRACT FROM AUTHOR]

Summary: This study aims to explore the opportunities offered by non‐thermal food processing technologies, including high‐pressure processing, pulsed electric fields, ultraviolet light, ultrasound, and microwave that could be viable for the agriculture commodities produced in the ASEAN region. The applications of these technologies across various food product categories (from dairy to fruits and vegetables, meat and seafood, beverages, condiments, fermented foods, edible oil, and ready‐to‐eat meals) focusing on microbial inactivation and mass transfer process enhancement, are systematically discussed to highlight their potential to foster the production of safe, nutritious, and fresh‐like quality food products from the region. The adoption of non‐thermal technologies can face several challenges that hinder the integration of these technologies in ASEAN, including high start‐up costs, limited access to stable electricity and clean water, and inconsistencies in food regulations across countries. Information gaps related to the adoption of non‐thermal technologies within the diverse food‐related scenarios in ASEAN were identified and recommendations were given to improve the state of knowledge in the region. Overall, this work offers critical insights for policymakers, industry stakeholders, and researchers to consider inclusion of non‐thermal technologies in food production as strategic approaches and tailored solutions to enhance the competitiveness of regional food products globally. [ABSTRACT FROM AUTHOR]

Summary: Fermented foods, such as kombucha, have gained popularity due to their rich content of beneficial bioactive compounds. Papaya leaves, known for their abundance of bioactive substances such as alkaloids, flavonoids, and phenolic compounds, have garnered attention for their potential to improve immune function by neutralising free radicals. This study investigates the suitability of papaya leaves and petioles as substrates for kombucha fermentation. Our findings indicate that papaya leaves and petioles were suitable substrates for kombucha fermentation, indicated by the SCOBY mass accumulation during fermentation. The gradual decrease in brix and pH values over a 14 days fermentation period corresponds to sugar metabolism and the accumulation of acetic acid. Additionally, fermentation increases total polyphenol (PPK: 250.07 ± 3.00 mg/L, PLK: 330.87 ± 15.56 mg/L) and total flavonoid content (PPK: 26.67 ± 6.31 mg/L, PLK: 34.44 ± 5.55 mg/L). Moreover, papaya‐derived kombucha demonstrates enhanced antibacterial properties and inhibits ⍺‐amylase linked to diabetes. Sensory evaluations confirm that papaya kombucha achieves a well‐balanced and appealing sensory profile, catering to diverse palates. In summary, papaya leaves and petiole exhibit promise as substrates for kombucha production, offering elevated nutritional value and potential health advantages. [ABSTRACT FROM AUTHOR]

Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along with the production process specify the nutritional value and sensory properties of the final product. Therefore, the first objective of the present study was to process a dried "chicken meat powder (CMP)" that could be used in food formulations. The second objective was to determine the impact of CMP addition on the nutritional and sensorial properties of Uşak tarhana recipe with geographical indication. In order to fulfill these challenges dried chicken meat powder (CMP) at levels of 20, 25, 30, and 35% were included in tarhana recipes for the very first time. Within the scope of the study, organoleptic properties of tarhana soups (control and CMP added) were determined, and the formulation with 30% CMP (TCMP30) achieved the highest sensory evaluation scores. This sample was analyzed further, and its physicochemical properties were compared to a control sample strictly following the traditional Uşak tarhana recipe. In the tarhana samples, the moisture, protein, and total fat content increased with higher CMP additions, while the ash, crude cellulose, carbohydrates, energy, salt, and dietary fiber decreased significantly (p < 0.05). The calcium and sodium contents decreased, however, potassium, phosphorus, and zinc contents increased. The fatty acid composition analysis revealed that Uşak tarhana contained more saturated fatty acids than either CMP or TCMP30; adding 30% CMP reduced the total saturated fatty acids while increasing the monounsaturated fatty acids. The main fatty acids in traditional samples were linoleic, palmitic, and oleic acids, comprising 83.82% of the total fat. In TCMP30, the order changed to oleic > linoleic > palmitic with 83.89% of total fat. Over time, the total phenolic content and antioxidant capacity decreased in the control sample but increased in TCMP30. These results suggest that a formulation including 30% CMP effectively enhances the sensory, functional, and nutritional aspects in tarhana. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products. [ABSTRACT FROM AUTHOR]

Approximately one-third of the entire world's food resources are deemed to be wasted. Palm kernel meal (PKM), a product that is extensively generated by the palm oil industry, exhibits a unique nutrient-rich composition. However, its recycling is seldom prioritized due to numerous factors. To evaluate the impact of enzymatic pretreatment and Lactobacillus plantarum and Lactobacillus reuteri fermentation upon the antioxidant activity of PKM, we implemented integrated metagenomics and metabolomics approaches. The substantially enhanced (p < 0.05) property of free radicals scavenging, as well as total flavonoids and polyphenols, demonstrated that the biotreated PKM exhibited superior antioxidant capacity. Non-targeted metabolomics disclosed that the Lactobacillus fermentation resulted in substantial (p < 0.05) biosynthesis of 25 unique antioxidant biopeptides, along with the increased (p < 0.05) enrichment ratio of the isoflavonoids and secondary metabolites biosynthesis pathways. The 16sRNA sequencing and correlation analysis revealed that Limosilactobacillus reuteri, Pediococcus acidilactici, Lacticaseibacillus paracasei, Pediococcus pentosaceus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and polysaccharide lyases had significantly dominated (p < 0.05) proportions in PMEL, and these bacterial species were strongly (p < 0.05) positively interrelated with antioxidants peptides. Fermented PKM improves nutritional value by enhancing beneficial probiotics, enzymes, and antioxidants and minimizing anti-nutritional factors, rendering it an invaluable feed ingredient and gut health promoter for animals, multifunctional food elements, or as an ingredient in sustainable plant-based diets for human utilization, and functioning as a culture substrate in the food sector. [ABSTRACT FROM AUTHOR]

Ethyl carbamate (EC) is a process contaminant found in fermented foods and alcoholic beverages. Metabolic conversion of ethyl carbamate generates vinyl carbamate (VC), a carcinogenic metabolite. EC, as a Group 2A probable human carcinogen, and the more potent VC, are known to cause tumors in rodents. However, their effects on the kidney are unknown and were explored here. Female A/J inbred mice received an intraperitoneal injection of vehicle or VC. Beginning 5 weeks after VC injection, mice showed signs of moribund state. Mouse necropsies revealed renal glomerular injury that histopathologically recapitulated human membranoproliferative glomerulonephritis (MPGN), as evidenced by light microscopy, immunostaining for immunoglobulins and complements, and electron microscopy. To determine the molecular pathomechanisms, a post-hoc analysis was performed on a publicly available RNA-Seq transcriptome of kidneys from control rats and rats treated with fermented wine containing high concentrations of EC. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analyses of the differentially expressed genes revealed that the complement and coagulation cascades were a top predicted biological process involved. Furthermore, pathway-based data integration and visualization revealed that key regulators of complement activation were altered by high EC treatment. Among these, complement factors (CF) D and H, critical positive and negative regulators of the alternative pathway, respectively, were most affected, with CFD induced by 3.49-fold and CFH repressed by 5.9-fold, underscoring a hyperactive alternative pathway. Consistently, exposure of primary glomerular endothelial cells to EC or VC resulted in induction of CFD and repression of CFH, accompanied by increased fixation of C3 and C5b9. This effect seems to be mediated by Ras, one of the top genes that interact with both EC and VC, as identified by analyzing the chemical-gene/protein interactions database. Indeed, EC or VC-elicited complement activation was associated with activation of Ras signaling, but was abolished by the Ras inhibitor farnesyl thiosalicylic acid. Collectively, our findings suggest that VC, a metabolite of EC, induces glomerular injury in mice akin to human MPGN, possibly via perturbing the expression of complement regulators, resulting in an effect that favors activation of the alternative complement pathway. [ABSTRACT FROM AUTHOR]

Branched-chain hydroxy acids (BCHAs) as bioactive metabolites of Lactobacillaceae include 2-hydroxy isovaleric acid (HIVA), 2-hydroxy isocaproic acid (HICA), and 2-hydroxy-3-methyl isovaleric acid (HMVA). Combining targeted and untargeted metabolomics, this study elucidates differences in extracellular BCHA production in Limosilactobacillus fermentum, Ligilactobacillus salivarius, and Latilactobacillus sakei alongside comparing comprehensive metabolic changes. Through targeted metabolomics, BCHA production among 38 strains exhibited strain specificity, except for L. sakei, which showed significantly lower BCHA production. Explaining the lower production in L. sakei, which lacks the branched-chain amino acid (BCAA)-utilizing pathway, comparison of BCHA production by precursor reaction revealed that the pathway utilizing BCAAs is more dominant than the pathway utilizing pyruvate. Expanding upon the targeted approach, untargeted metabolomics revealed the effects of the reaction compound on other metabolic pathways besides BCHAs. Metabolism alterations induced by BCAA reactions varied among species. Significant differences were observed in glycine, serine, and threonine metabolism, pyruvate metabolism, butanoate metabolism, and galactose metabolism (p < 0.05). These results emphasize the importance of the synergy between fermentation strains and substrates in influencing nutritional components of fermented foods. By uncovering novel aspects of BCAA metabolism pathways, this study could inform the selection of fermentation strains and support the targeted production of BCHAs. [ABSTRACT FROM AUTHOR]

Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities. Thus, it is significant to unravel the microbial communities and mechanisms of characteristic flavor formation occurring during fermentation. There has been rapid development of high-throughput and other omics technologies, such as metaproteomics and metabolomics, and as a result, there is growing recognition of the importance of integrating these approaches. The successful applications of multi-omics approaches and bioinformatics analyses have provided a solid foundation for exploring the fermentation process. Compared with single-omics, multi-omics analyses more accurately delineate microbial and molecular features, thus they are more apt to reveal the mechanisms of fermentation. This review introduces fermented foods and an overview of single-omics technologies – including metagenomics, metatranscriptomics, metaproteomics, and metabolomics. We also discuss integrated multi-omics and bioinformatic analyses and their role in recent research progress related to fermented foods, as well as summarize the main potential pathways involved in certain fermented foods. In the future, multilayered analyses of multi-omics data should be conducted to enable better understanding of flavor formation mechanisms in fermented foods. [ABSTRACT FROM AUTHOR]

Background: Green tea kombucha (GTK) is a fermented beverage with promising health benefits, but few studies proved its impact on human health. Thus, we aimed to investigate the impact of GTK on weight loss, inflammation, and salivary microbiota in individuals with excess body weight. Methods: This is a randomized controlled clinical trial that lasted 10 weeks with two groups of individuals with excess body weight: control (CG; n = 29; caloric restriction) and kombucha (KG; n = 30; caloric restriction + 200 mL GTK). Body composition, anthropometry, saliva, and blood collection were performed in the beginning and end of the intervention. Plasma interleukins were determined by flow cytometry. Salivary microbiota was analyzed by 16S rRNA sequencing. Results: Both groups decreased weight, BMI, and body fat (p < 0.001) after the intervention, but there were no differences between groups. The KG reduced lipid accumulation product (LAP) (p = 0.029). Both groups decreased IL-1β and IL-8, but IL-6 increased in the CG (p = 0.023) compared to the kombucha group. Alpha and beta diversity of salivary microbiota increased in the KG. Moreover, the KG presented lower Bacillota/Bacteroidota ratio (p = 0.028), and BMI was positively associated with the Bacillota phylum. Conclusions: GTK did not enhance weight loss, but it decreased the LAP. GTK helped in the inflammatory profile and induced positive changes in oral microbiota composition. [ABSTRACT FROM AUTHOR]

A recent review proposed a role for multi-functional food or supplement products in priming the gut to support both digestive and systemic health. Accordingly, we designed and eva-luated the effect of a multi-functional gastrointestinal (GI) primer supplement on participant-reported measures for digestive health, quality-of-life (e.g., energy/vitality and general health), and reasons for satiation (e.g., attitudes towards food and eating). In this single-arm clinical trial, 68 participants with mild digestive symptoms consumed the GI primer supplement daily for 14 days. Digestive symptoms were evaluated daily from baseline (Day 0) through Day 14. At baseline and Day 14, participants reported their stool consistency, reasons for satiation, and quality-of-life measures using validated questionnaires. At Day 14, participants reported significant improvements in all (13/13) digestive symptom parameters (p-values < 0.05) and an increase in % of stools with normal consistencies. There were significant improvements (p-values < 0.05) in energy/vitality and general health, and in specific attitudes towards food and eating (e.g., physical satisfaction, planned amount, decreased eating priority, decreased food appeal, and self-consciousness). Results suggest the GI primer supplement promotes digestive health, improves quality of life, and impacts attitudes towards food/eating. This study provides preliminary support for the gut priming hypothesis through which multi-functional digestive products may improve GI health. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fermentation is the oldest biotechnology in which a metabolic process carried out without the involvement of oxygen. It is one of the food processing methods that improve the nutrient contents and sensorial properties with potentially reducing or eliminating pathogenic microorganisms and natural toxins. The aim of this review is to compare, contrast and summarize the scientific data on the effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages. The results of this review showed that fermentation improves the nutritional value of some proximate composition such as crude protein and fat contents, while decreases the carbohydrate and crude fiber contents. It also improves the bioavailability, antioxidant activities and sensory properties of cereal-based foods and beverages. This review concluded that fermentation improves the nutritional quality of proximate composition, bioavailability of minerals and phytochemicals, and decrease the anti-nutritional factors of cereal-based fermented foods and beverages. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Plants that contain brewing microorganisms are used in traditional fermentation starters, which are an essential part of local diet, nutrition, life, and health. Regionally, the plant species used and the microorganisms included in traditional fermentation starters are diverse, endowing local fermented drinks with different flavors and health benefits. However, related traditional knowledge has been scarcely documented or revealed. Methods: An ethnobotanical survey was conducted in five towns of Nayong County in northwestern Guizhou, China. Snowball sampling, semi-structured interviews, free lists, and participatory observation were used to collect information on Jiuqu Plants (JPs) and jiuqu-making techniques. The PacBio platform was used to study the microbial community structure and diversity in the Chuanqing people's jiuqu. Results: In total, 225 informants were interviewed, including 116 who provided plants and technological processes for making Chinese baijiu jiuqu (CBJ) and 139 who provided information about making fermented glutinous rice jiuqu (FGRJ). This study found that older people have more abundant knowledge about CBJ plants. Poaceae was found to be the dominant family used in making CBJ and FGRJ (7 species each). Compared to individual plant parts, the whole plant is most commonly used in two kinds of jiuqu (19.5% in CBJ and 22.6% in FGRJ). The Chuanqing people's jiuqu is used to treat dietary stagnation and indigestion. The highest relative frequency of citation of the CBJ plant was Ficus tikoua Bureau, and the counterpart of the FGRJ plant was Buddleja macrostachya Benth. The dominant bacterial species in jiuqu were Gluconobacter japonicus (YQ1, YQ4) and Pediococcus pentosaceus (YQ2, YQ3), and the dominant fungal species was Rhizopus oryzae. Conclusion: For the first time, this study documents the unique traditional jiuqu knowledge and reveals the microbial mystery behind the FGRJ of the Chuanqing people. Therefore, this study encourages the use of online social media platforms in order to spread Jiuqu culture, the use of the new media wave in order to create multimedia databases, and also suggests that local communities should develop preservation intervention programs, in addition to nurturing the inheritors in order to prevent the disappearance of traditional Jiuqu knowledge. This research contributes to the conservation and demystification of the traditional jiuqu knowledge of the Chuanqing people and lays the foundation for further research on its microbiology, nutrition, and metabolomics. [ABSTRACT FROM AUTHOR]

The interest in region-specific ethnic fermented foods and their functional microbiota is rising. The demands for functional foods are continuously rising, so research is going on to develop nutritious food with many beneficial attributes and low safety concerns. The present study was designed to isolate and characterize lactobacilli probiotic candidates from locally resourced fermented foods (dahi, lassi, and raabadi) to make ready-to-eat fermented functional products later. Cultures were isolated from 82 fermented food samples collected from different villages. The initial experiments of gram staining, catalase test, and carbohydrate fermentation were assessed for the morphology, purity, and primary characterization on the genus level, which was verified through molecular characterization using PCR. Seven lactobacilli strains (no. MS001-MS007) were then assessed for safety, probiotic candidacy, phytase degradation, and biofilm forming abilities. All seven bacterial cultures showed no hemolytic activity and antibiotic sensitivity against more than 14 antibiotics out of 20. All seven lactobacilli isolates were able to tolerate pH 3.0, 0.3% bile 0.5% pancreatin, lysozyme (100 mg/L to 300 mg/L) and also shown possessed phytase degradation ability. All the cultures showed antioxidative potential and biofilm formation ability. Culture MS007 showed considerably higher bile salt hydrolase activity among all the isolates, whereas MS005 possessed excellent phytate degradation ability among others. Bacterial strains were identified using 16S rRNA gene sequencing. Moreover, the order of preference of isolates was calculated using the multidimensional Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) based on probiotic and other functional properties. The most promising attributes showing cultures were recognised as Limosilactobacillus fermentum MS005 and Lactiplantibacillus plantarum MS007, which could be further used for functional food product development. [ABSTRACT FROM AUTHOR]

Kinema, a sticky-textured fermented soybean food with umami flavour, is originated in the historical Limbuwan region, now situated in the eastern districts of Nepal. It has since expanded to different areas in Darjeeling Hills and Sikkim in India and Bhutan. The Limboo community, one of the oldest indigenous groups in the Himalayas, has developed a method for fermenting soybeans to produce kinema. Bacillus is the main bacterial genus responsible for fermenting kinema, along with lactic acid bacteria, yeasts, and fungi. Kinema is full of nutrients like protein, fats, carbohydrates, amino acids, vitamins, and minerals and offers health benefits through its antioxidant, anti-inflammatory, antiobesity, and antidiabetic properties. A novel strain of Bacillus subtilis Tamang has been identified in kinema samples from Darjeeling Hills, India, exhibiting elevated levels of γ-PGA and various biomarker genes for health benefits and biological functionalities. Kinema contains secondary metabolites including several bioactive compounds, immunomodulators, vitamin B-complexes, and others that help promote good health. The transcriptome of the B. subtilis Tamang strain reveals genes associated with GABA production, Vitamin B12 synthesis, and fibrinolytic activity. Safety evaluations have demonstrated that the strain and the production of kinema do not pose any toxicity risks based on animal studies. Despite facing challenges in terms of its strong taste and slimy consistency for broader acceptance, the bioactive elements and safe starter cultures found in kinema hold promise for the development of functional food. [ABSTRACT FROM AUTHOR]

Tungrymbai is an ethnic fermented soy food that is popular amongst the Meghalaya's Khasi and Garo tribes. In our study, we tried to standardise the traditional fermented soy product with well-characterised Lactobacillus cultures and studied its bio-functionalities. Tungrymbai, a fermented soy product, was prepared and studied for up to eight days for its biofunctional properties, total phenolic contents, isoflavone bioconversion, and anti-inflammatory activity on cell culture study during the storage study. Two lactic acid bacteria, namely K4E (Lacticaseibacillus rhamnosus KX950834.1) and K14 (Lactobacillus helveticus KU644578.1), were used for the preparation of the Tungrymbai. The storage study of Tungrymbai was carried out for eight days and was sampled every two days for further analysis. The sensory scores were greater than six up to day 6, whereas beyond that point, the scores began to decline. The pH of the Tungrymbai decreased to 5.34 with an increase in storage time, whereas the acidity increased to 0.054% lactic acid. The LAB counts were found to be highest during the initial time of the study (7.83±0.33 log CFU/mL). The maximum level of ACE inhibitory activity was noted during the initial day of the study to be 56.70±1.35%. Anti-diabetic activities such as α-glucosidase, α-amylase, and anti-lipase activities were performed for Tungrymbai. The greatest level of α-amylase inhibition was 34.07±2.31% observed during the initial time of the study, whereas α-glucosidase inhibitory activity was found highest on the eighth day of the study to be 37.67±1.24%, and lipase inhibitory activity increased with an increase in storage time up to the sixth day of the study (22.23±0.18%), which significantly decreased on the eighth day of the study. Antioxidative activity was found highest on the sixth day of the study, i.e., 73.65±0.54%. The total phenolic content of Tungrymbai decreased with an increase in storage time and was found to be highest on the initial day at 2.08±0.031mg/mL. Aglycone isoflavones, i.e., Daidzein and Genistein were estimated for Tungrymbai, where Diadzein content decreased with an increase in storage time, while Genistein content increased up to the fourth day of the study as 38.16±4.84%, which was significantly decreased on the sixth and eighth days of the study, respectively. MTT tests revealed that the lowered dosage of Tungrymbai exhibited no cytotoxicity in Raw 264.7 macrophages cell line. [ABSTRACT FROM AUTHOR]

Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous vegetables of the genus Brassica, such as cabbage, broccoli, and cauliflower, are commonly used to produce fermented foods like sauerkraut, kimchi, pao cai, fermented turnips, and others. These foods are rich in lactic acid bacteria (LAB) and bioactive compounds, which contribute to their potential health-promoting properties. We examined 12 clinical trials investigating fermented foods of the genus Brassica. These studies, which mainly assessed the health benefits of kimchi or sauerkraut consumption, found that regular intake can alleviate symptoms of irritable bowel syndrome (IBS), aid weight loss, and enhance metabolic health. Seven observational studies also observed health benefits when consuming fermented foods of the genus Brassica. Six of the seven observational studies on kimchi intake linked kimchi intake to reduced obesity risk and other health benefits. An observational study linked sauerkraut and cabbage consumption to reduced breast cancer risk. Despite these findings, the exact roles of various microorganisms and bioactive compounds within these health effects require further investigation. This review underscores the potential of fermented cruciferous vegetables as functional foods, and advocates for more clinical trials and mechanistic studies to understand and optimize their health benefits. [ABSTRACT FROM AUTHOR]

Vitamin B12 is a critical nutrient in vegan and vegetarian lifestyles as plant-based vitamin sources are rare. Traditional fermented foods could be enriched by adding vitamin B12-producing bacteria to offer non-animal vitamin sources. The aim was to isolate a vitamin B12 producer that is capable of producing the human-active vitamin even at low pH values so that it can be used in fruit juice fortification. Therefore, fermented foods (homemade and industrial) and probiotics were screened for vitamin B12 production strains. A modified microbiological vitamin B12 assay based on Lactobacillus delbrueckii subsp. lactis DSM 20355 was used to identify vitamin B12-containing samples and the presence of vitamin B12-producing strains. The screening resulted in isolating several positive strains for vitamin B12 formation derived from sourdough. Mass spectrometry confirmed the biosynthesis of solely the human physiologically active form. Species identification carried out by the German Strain Collection of Microorganisms and Cell Cultures resulted in two species: Acetobacter orientalis and Acetobacter malorum, of which two isolates were further characterised. The potential for cobalamin biosynthesises in food matrixes was demonstrated for A. malorum HFD 3141 and A. orientalis HFD 3031 in apple juice at different pH values (2.85–3.80). The isolates synthesised up to 18.89 µg/L and 7.97 µg/L vitamin B12 at pH 3.80. The results of this study suggest that acetic acid bacteria (AAB) and fermented acetic acid foods are promising resources for vitamin B12 and its producers, which might have been overlooked in the past. [ABSTRACT FROM AUTHOR]

Sauerkraut, also known as pickled vegetables, is a traditional fermented food that is loved by many consumers for its unique flavor and rich nutritional value. This paper, written in the first person, explores the composition, taste, preparation process, and underlying chemical principles of sauerkraut. It also discusses the health effects and dietary recommendations for consuming sauerkraut. The aim is to promote traditional Chinese food culture and the ancient art of fermentation, enhance awareness of food safety and healthy eating, cultivate students' scientific literacy and practical skills, and foster a greater appreciation for chemistry. [ABSTRACT FROM AUTHOR]

Purpose: Dyslipidemia is a major health issue worldwide. There is growing interest in understanding the potential role of kimchi consumption on serum lipid profiles. However, there are limited epidemiological studies available on this topic. Therefore, this study aims to investigate the association between kimchi intake and serum lipid profiles. Methods: We conducted an epidemiological study on participants (aged 40–69 years old) selected from the Health Examinees (HEXA) cohort study (n = 61,761). Four types of kimchi, including Baechu kimchi (cabbage kimchi), Kkakdugi (radish kimchi), Nabak kimchi/Dongchimi (a type of water kimchi made with fermented vegetables), and other kimchi, were assessed by a 106-food item semi-quantitative validated food frequency questionnaire (FFQ). Each kimchi intake is the average value calculated from the FFQ of the baseline and follow-up surveys. Fasting blood data were obtained at baseline and follow-up visits. Linear regression was used to examine the relationship between the intake of kimchi and the change in serum lipid profiles. Results: The mean years between the baseline survey and a follow-up survey was 4.97 years. In this study, compared to the lowest category (< 1 serving/day), Baechu kimchi intake (2− < 3 servings/day) had more negative correlations with the change in values of total cholesterol (β: −1.600, 95% confidence interval [CI, −2.744, −0.456]), triglycerides (β: −3.372, 95% CI [−5.414, −1.330]), and low-density lipoprotein cholesterol (β: −1.155, 95% CI [−2.214, −0.095]) in women. In men, Baechu kimchi intake (2− < 3 servings/day) had a more positive correlation associated with the changes in values of high-density lipoprotein cholesterol (β: 0.049, 95% CI [0.031, 0.907]) compared to the lowest intake category (< 1 serving/day). Conclusions: Among Korean adults, consumption of kimchi, particularly Baechu kimchi, was found to be associated with improvements in serum lipid profiles. Further studies are required to conduct additional interventions to confirm the association between kimchi and serum lipid profiles. [ABSTRACT FROM AUTHOR]

Summary: Paocai, as one of the most widely consumed traditional fermented foods in China, is dominated by lactic acid bacteria (LAB), which exert a significant influence on the dynamics of metabolites, microecological changes, and sensory quality. In this study, five different paocai groups were designed for fermentation using Lactiplantibacillus plantarum HYY‐DB9 (LP), Levilactobacillus brevis GIM 1.773 (LB), a mixture of two LABs (LP + LB), pasteurisation (PST), and natural fermentation (NF). Nitrite content, pH, titratable acidity, viable cell counts (LAB and yeasts), metabolites (organic acids and volatile substances), and sensory evaluation were determined for each group. The results demonstrated that the mixed fermentation with two LABs (LP + LB) significantly reduced nitrite content. Organic acids produced by LAB played a crucial role in the degradation process, particularly lactic acid which exhibited the most pronounced effect on nitrite degradation. Furthermore, artificial inoculation of LAB fermentation resulted in improved taste and flavour of paocai along with increased production of alcohols, esters, and acids compared to traditional natural fermentation. These findings have important implications for enhancing paocai quality control and managing nitrite content while also providing an excellent fermentation agent for fermented paocai. [ABSTRACT FROM AUTHOR]