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Background: Starter cultures are nowadays more and more used to make inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study 16 commercial pickles (CPs) produced by spontaneous fermentation method were purchased from markets in Sichuan province and Chongqing. Ten strains of three lactic acid bacteria species - Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus ethanolidurans - were selected as single starter cultures to produce IPs., Results: Differences in flavor components between the CPs and IPs were monitored using a combination of gas chromatography-mass spectrometry and multivariate statistical methods. Higher levels of nonvolatile substances such as glucose, fructose, tagatose, sucrose, lactic acid and mannitol were detected in most IPs than in the CPs. The values of flavor characteristics such as sweetness, umami and astringency, which were correlated positively with consumers' overall preferences for pickles, were higher in the IPs than in the CPs. Volatile compounds such as geranyl acetate, dimethyl trisulfide, eucalyptol and linalool were distinguished as the main compounds that contributed to the flavor characteristics of the CPs. In addition to dimethyl trisulfide, dimethyl disulfide was also an odor contributor to the IPs., Conclusions: The CPs and IPs had different flavor characteristics, especially in the composition and content of volatile components, and the inoculation method reflected some fermentation advantages, which could reduce the bitterness and increase umami and lead to a higher score of sensory preference. This will be helpful for industrial production. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Cultured meats (CMs) are produced by in vitro culture of animal cells. Since the first CM burger patty was created in 2013, many companies have been founded to commercialize CM products. We discuss the meat focus and geographical spread of CM companies, the funding landscape, and challenges for commercialization., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Background: Red sufu is a type of sufu produced by solid-state fermentation of soybean curd and coloration with red mold rice. The purposes of this study were: (i) to characterize commercial red sufu samples using the quantitative descriptive analysis (QDA) and flash profile (FP) by ten trained and ten untrained panelists, respectively; (ii) to compare the differences in panel performance, descriptive abilities and sensory maps between the two methodologies; and (iii) to compare the efficiency between QDA and FP using red sufu as the matrix. Techniques in multivariate analysis were utilized to explore the data., Results: Results from generalized procrustes analysis (GPA) showed that panel performance by QDA was more repeatable and reached higher homogeneity than that by FP. Despite the confidence ellipse results of the 12 red sufus being better discriminated by QDA, the RV coefficient was high (RV = 0.852) between the configurations of the two-dimensional model (F1 and F2) of the two methodologies, indicating that the two methods are similar and closely related. Overall, QDA provided more accurate and detailed information, while FP provided a similar sensory map on product location and descriptive results., Conclusion: The FP technique appeared to be an efficient alternative approach to quickly evaluate sensory properties, including appearance, flavor, aroma and textural properties of an array of red sufu products. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

The rapid rise in microbiome and probiotic science has led to estimates of product creation and sales exceeding $50 billion within five years. However, many people do not have access to affordable products, and regulatory agencies have stifled progress. The objective of a discussion group at the 2017 meeting of the International Scientific Association for Probiotics and Prebiotics was to identify mechanisms to confer the benefits of probiotics to a larger portion of the world's population. Three initiatives, built around fermented food, were discussed with different methods of targeting populations that face enormous challenges of malnutrition, infectious disease, poverty and violent conflict. As new candidate probiotic strains emerge, and the market diversifies towards more personalised interventions, manufacturing processes will need to evolve. Information dissemination through scientific channels and social media is projected to provide consumers and healthcare providers with rapid access to clinical results, and to identify the nearest location of sites making new and affordable probiotic food and supplements. This rapid translation of science to individual well-being will not only expand the beneficiaries of probiotics, but also fuel new social enterprises and economic business models.

The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables - culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p < 0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100 g) was 30 ml, 28 days and 1 g/100 g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared.

The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12 months (7.0 log 10  cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (L + /D - ), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB during fermentation. Fermentation with P. acidilactici reduce mycotoxins content in fermented cereal by-products. According to our results, P. acidilactici multiplied in potato juice could be used for cereal by-products fermentation, as a potential source to produce safer food/feed bioproduct with high amount of probiotic LAB for industrial production.