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Walnut kernels, selected as the raw material, underwent hydrolysis with protein-glutaminase (PG) following pulping. This process laid the foundation for producing set-type walnut yogurt, involving steps such as blending, homogenization, sterilization, and fermentation. The study investigated the impact of protein-glutaminase and five distinct starter cultures labeled I~V on the quality of walnut yogurt. This was evaluated by examining the yogurt's fermentation characteristics, physicochemical indicators, and microstructure. Furthermore, walnut yogurt developed under these optimal conditions was compared to traditional milk yogurt to assess its quality and characteristics. The findings revealed a significant improvement in the fermentation characteristics and textural parameters of yogurt fermented by walnut milk following enzymatic hydrolysis compared to non-enzymatic walnut milk. The optimal conditions were identified as 0.2% enzyme concentration and a 40-minute reaction time, with the pH, acidity, hardness, and consistency of walnut yogurt being 4.3, 55°T, 85.30 g, and 583.96 g·s, respectively. Walnut yogurt developed using starter culture I exhibited the highest acidity level, maintaining minimal fluctuation over a 21-day storage period. In contrast, yogurts prepared with alternative starter cultures demonstrated varying degrees of stratification and sedimentation. The yogurt fermented with culture I showed superior viscoelastic properties, presenting a denser gel network. Conversely, yogurts fermented with cultures IV and V displayed reduced apparent viscosity, lower values of G' (storage modulus), and G'' (loss modulus), along with a looser gel structure. Additionally, walnut yogurt produced with starter culture I maintained bacterial counts exceeding 106 CFU/mL throughout the storage duration. Despite walnut yogurt requiring further refinement in aspects such as consistency, water-holding capacity, and whey release rate compared to milk yogurt, the overall impact of PG was positive, enhancing the gelation quality of walnut yogurt. The yogurt prepared with starter culture I (Lactobacillus bulgaricus and Streptococcus thermophilus) was notably improved, receiving favorable overall assessments.

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The brewing of solid vinegar is traditionally carried out in an open solid-state fermentation system, which is susceptible to environmental factors, leading to unstable flavor quality, low degree of mechanization and low labor productivity. Compared with the traditional open solid-state fermentation system, the closed solid-state fermentation system is not disturbed by external environmental factors, and allows mechanized and automated vinegar brewing, which is beneficial for stabilizing product quality, improving labor productivity, and promoting the modernization of the vinegar industry. In recent years, the closed solid-state fermentation system has been widely used in the field of vinegar brewing, which has brought significant improvement to the production efficiency of solid-state fermented vinegar. This article introduces the structure, characteristics, and regulatory measures of common closed solid-state fermentation systems. Besides, the factors affecting the fermentation performance of the closed solid-state fermentation system are summarized, the application of the closed solid-state fermentation system in vinegar brewing is briefly discussed, and an outlook on future trends in the development of an automatic and intelligent closed solid-state fermentation system is given. We hope that this review can provide a reference for the development of a new closed solid-state vinegar system in the future.

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In recent years, with the increasing awareness of health and environmental protection, global consumers have become more interested in and supportive of plant-based diets. To prepare oat fermented milk with a balanced taste and quality, the effects of different protein concentrations (1.0%-2.5%) on the acidity, rheological properties, tribological properties, and sensory properties of the product were studied. The results indicated that increasing the protein concentration improved the oat fermented milk's acidity. After 2 hours of fermentation, there was a significant decrease in pH and a substantial increase in acidity of the fermented milk, and the acidity was positively correlated with the protein concentration (R² > 0.981 3) when the fermentation reached 6 hours. Results from rheological tests reveal that the fermented milk exhibited a pseudo shear-thinning behavior, and the higher concentration of protein, the higher apparent viscosity of the oat fermented milk. Tribological results indicated that under mixed lubrication conditions, the friction coefficient of the fermented milk decreased with increasing of rolling speed.Moreover, a higher viscosity led to lower friction coefficient, implying a better lubrication property. Sensory measurement showed that the highest sensory score was obtained with a protein concentration of 2.0%.In conclusion, results from the present study suggest that the oat-fermented milk can be prepared with a protein concentration of 2.0%, ensuring the product with a uniform color, balanced sweet and sour taste, moderate viscosity, and enrichment of oat fermentation aroma. [ABSTRACT FROM AUTHOR]

Introduction: The use of agricultural plants resistant to environmental stresses, such as fodder beet, is inevitable in water shortage conditions. Such products have high moisture, which makes it difficult to store them. Total mixed ration (TMR) silage can be a good solution for this problem. This research was carried out in order to evaluate the feasibility of using of using TMR silage containing 25 or 35% of fodder beet (DM basis) in the feeding of fattening lambs by in vitro and in vivo methods. Material and Methods: In the in vitro experiment, diets containing two levels of fodder beet (25% and 35%, DM basis) were ensiled as TMR silage for 60 days and some important silage fermentation properties were evaluated. In the in vivo study, diet containing 25% fodder beet was used in the feeding of fattening lambs in two forms of TMR silage (60-days silage) and TMR for 70 days. Results and Discussion: The amount of dry matter, crude protein (CP), neutral detergent fiber, acid detergent fiber, water-soluble carbohydrates, crude fat and ash in the whole plant (aerial organ and root) of fodder beet were 17.1, 11.1, 35.9, 19.6, 50.1, 0.59 and 8.1 percent, respectively. Silage fermentation properties and aerobic stability were significantly affected by diet and time (P<0.05). Increasing the level of dietary fodder beet, decreased pH and concentrations of CP, true protein and starch of experimental silages. The pH value of silage containing 25% fodder beet on the 15th day and the pH value of silage containing 35% fodder beet on the ninth day of the aerobic stability test compared to the concentration on the first day of reopening suffered aerobic spoilage with an increase of half a unit (4.73 vs. 4.17 and 4.53 vs. 3.94, respectively) which indicates the weaker aerobic stability of silage containing 35% fodder beet. Lambs fed with TMR silage, consumed more (P<0.05) dry matter than the control group (1914.7 vs. 1756.9 g/day), and other performance indices did not show significant differences. The concentration of all blood parameters in the experimental lambs was in the normal range, which shows that the lambs did not suffer from metabolic problems or special complications by feeding the experimental diets. Conclusion: Based on the results obtained from this research, feeding TMR silage containing 25% fodder beet caused better fermentation characteristics and aerobic stability compared to 35% level, and it seems that it can be used for feeding fattening lambs, without any adverse effect on performance and health. [ABSTRACT FROM AUTHOR]

In order to screen lactic acid bacteria with good fermentation and probiotic properties from traditionally fermented Suanyu. The diversity of bacteria in Suanyu from 2 production areas was examined through high throughput sequencing technology. Lactic acid bacteria were screened by transparent circle method, and identified by physiological and biochemical experiments and 16S rDNA sequence analysis. The fermentation properties (acid production rate, acid tolerance, salt tolerance, amino acid decarboxylase activities) and probiotic properties (bile salt tolerance, hydrophobicity, auto -aggregation, antibiotic sensitivity, antibacterial activity) of the obtained strains were systematically analyzed. Results showed that Lactobacillus, Tetragenococcus and Weissella were the dominant bacteria in Suanyu, and three relative abundances were 40.73%, 34.27% and 6.42%, respectively. 24 strains of lactic acid bacteria were screened, including 13 strains of Lactiplantibacillus plantarum, 1 strain of L. futsaii, 2 strains of Companilactobacillus futsaii, 3 strains of Companilactobacillus alimentarius, 3 strains of Enterococcus faecium, 1 strain of Enterococcus faecalis and 1 strain of Pediococcus pentosaceus. Among them, L. futsaii and C. futsaii were isolated from Suanyu for the first time. Significant differences in phenotypic characteristics of 24 strains of lactic acid bacteria. Among them, L. plantarum S18, S21 and C. futsaii S20 have good fermentation properties, and strains S18 and S21 also have good probiotic properties. Strains S18, S20 and S21 have the potential to be used as starters of Suanyu. [ABSTRACT FROM AUTHOR]

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In order to obtain candidate strains with strong colonization ability and excellent fermentation performance of goji berry juice, 3 strains of lactic acid bacteria were isolated and screened from human intestinal tract. They were identified by morphological, physiological and biochemical, 16S rDNA sequence analysis and phylogenetic tree construction, and their acid resistance, bile salt resistance, artificial gastric fluid, intestinal fluid resistance and fermentation performance were studied. The results showed that all three strains were identified as Pediococcus lactis, numbered NXU_220218, NXU_220219 and NXU_220220, respectively. The growth rate from 2 to 8 h, the ability of NXU 220218 to produce acid was stronger, and the tolerance to acid, bile salt and artificial gastric juice was better than NXU 220219 and NXU 220220. The survival rate of NXU_220218 was 67% at pH2, 65% in bovine bile salt at 0.3% concentration, 72% tolerance to artificial gastric juice, and 95% tolerance to artificial intestinal juice. Finally, the NXU_220218 strain was inoculated and used in the preparation of fermented goji berry juice. It was found that the reducing sugar content and the free radical scavenging rate in the fermented goji berry juice were significantly reduced and increased, respectively, compared with the unfermented goji berry juice, indicating that the NXU_220218 strain had good fermentation performance for goji berry juice and could be used as a candidate strain of lactic acid bacteria for the fermentation of goji berry juice.

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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

To investigate how casein hydrolysate affected the physicochemical properties and microbiological diversity of the glutinous rice dough (natural fermentation and yeast fermentation), we analyzed its fermentation properties, carbohydrate, protein degradation, texture, and bacterial composition. According to the findings, casein hydrolysate increased the total LAB number, as well as organic acid content, in naturally fermented and yeast fermented glutinous rice dough by 3.59 and 8.19%, respectively, and reduced the fermentation time by at least 2 h. Meanwhile, casein hydrolysate enhanced the content of reducing sugars by 4.46 and 13.53% and increased protease activity by 29.9 and 27.7%. In addition, casein hydrolysate accelerated protein breakdown and regulated the hardness of the dough to improve the texture. Casein hydrolysate enriched the bacterial richness and diversity of dough. After adding casein hydrolysate, it promoted the growth of Pediococcus, Enterococcus, Lactobacillus, and Streptococcus. According to the Spearman correlation analysis, environmental factors (pH, lactic acid, acetic acid, reducing sugar content, and protease activity) exhibited the major driver for the abundance of bacterial species (Spearman correlation coefficient: −0.71 to 0.78). As a potential food additive, casein hydrolysate can improve the fermentation and quality of glutinous rice dough, increase consumer acceptance of cereal foods, and give consumers healthier options. [ABSTRACT FROM AUTHOR]

In order to promote fungal polysaccharides development and utilization, ten kinds of fungal polysaccharides, including Flammulina velutipes polysaccharide, Pleurotus eryngii polysaccharide, Tremella fuciformis Berk polysaccharide, Auricularia auricularia polysaccharide, Flammulina velutipes polysaccharide, Porcini porcini polysaccharide, Coriolus versciclor polysaccharide, Ganoderma lucidum polysaccharide, Cordyceps polysaccharide and Volvaria volvacea polysaccharide were selected to explore the effects of fungal polysaccharides on the fermentation characteristics of yogurt starter in this study. The results showed as follows: Flammulina velutipes polysaccharide, Pleurotus eryngii polysaccharide, Tremella fuciformis Berk polysaccharide, Auricularia auricularia polysaccharide, Coriolus versciclor polysaccharide, Ganoderma lucidum polysaccharide, Cordyceps polysaccharide had a significant promotion effect on the fermentation characteristics of the starter (P

Summary: The effect of sucrose levels on the rheo‐fermentation properties of dough were studied. Compared with control group, dough forming time and dough strength were enhanced in the sucrose dough, and the water absorption and development time were significantly reduced. Dough with 10% sucrose had the highest resistance, and 4% and 10% sucrose increased the toughness of the dough. 2% sucrose dough had the better leavening ability. There was lower strong bound water dough and higher weakly bound water in 2% sucrose dough compared with the other sucrose dough. With increasing sucrose levels, the content of free water in dough increased significantly. There was no growth of yeast in the sugar‐free medium (0%), 2% sucrose was much more suitable for yeast growth, while 6% and 10% sucrose levels inhibited yeast growth. Compared with 2% sucrose group, yeast produced more glycerol content and ethanol content in 6% and 10% sucrose medium. In conclusion, 2% sucrose dough had a better and smoother development fermentability, and a better yeast growth, sucrose levels affected the rheological properties of dough by affecting the migration and distribution of water, growth and metabolites of yeast. [ABSTRACT FROM AUTHOR]

Background and Objective: Nitrogen fertilizer applied as top‐dressing to rice plants before flowering affects the yield and quality of rice grains. However, little is known about the effects of varying dosages of nitrogen at this stage on the brewing properties of sake using the rice grains. To explore this topic, we cultivated the sake rice cultivar "Koshitanrei" with low and high levels of nitrogen (equivalent to 10 kg and 30 kg N per hectare, respectively) applied 1 week before flowering and then conducted a small‐scale sake brewing test using the harvested rice. Findings: Sake made from rice from the low‐N treatment was fermented more efficiently. This yielded a higher volume of sake with a higher alcohol concentration and decreased amino acid concentrations. Conclusions: The use of rice from the low‐N treatment enhanced alcohol fermentation, resulting in increased alcohol yield and decreased concentrations of amino acids and related compounds. Significance and Novelty: The amount of nitrogen applied to rice plants before flowering affects the fermentation properties of rice grains in sake brewing, and this can alter the quality and sensory properties of sake even though the nitrogen content of rice grains is unaffected. [ABSTRACT FROM AUTHOR]

The bioactivity of polysaccharide was closely related to its fermentation utilization by gut Bacteroides , and its utilization degree was determined by various gut Bacteroides species and different polysaccharides characteristics. The effects of longan polysaccharide (LP) and LP treated by ultrasonic-assisted hydrogen peroxide for 8 h (DLP-8) on gut Bacteroides growth, and their fermentation utilization were compared. The results of LP and DLP-8 on the proliferation of six Bacteroides species showed that Bacteroides uniformis had the highest proliferation index. In fermentation by B. uniformis , DLP-8 (with a lower molecular weight), the viable count of which was higher than that of LP, was degraded more and especially utilized more glucose and glucuronic acid. The microstructure of the two polysaccharides changed differently during fermentation. Moreover, DLP-8 promoted greater short-chain fatty acids production than LP. These results indicated that the fermentation properties of DLP-8 by B. uniformis were superior to those of LP. [Display omitted] • Proliferation effects of DLP-8 and LP on six Bacteroides species were compared. • Bacteroides uniformis had the best proliferation effect. • B. uniformis utilized more glucose and glucuronic acid monosaccharide in DLP-8 than LP. • Low M w fraction of DLP-8 was prioritized for utilization by Bacteroides uniformis. • DLP-8 improved the levels of short-chain fatty acids than LP. [ABSTRACT FROM AUTHOR]

Simple Summary: Saponins are famous for their anti-methane effects; however, due to their structural differences that have different fates of antimicrobial activity in the rumen, their effects are not consistent in the literature. Thus, the current study used polymeric media-coated gynosaponin (PMCG) to estimate the time-dependent effects on the methanogenesis, rumen fermentation properties and microbial abundance in goats. We used Xinjiang goats (n = 8) that were divided into two groups, i.e., the PMCG group (8 g/kg DMI) and a control group (0 g/kg DMI). Ruminal contents were analyzed for rumen fermentation properties and microbial abundance. Protozoa numbers were counted to calculate the abundance of methanogens, rumen fungi and cellulolytic bacteria using real-time PCR. The results indicated that PMCG significantly reduced the methane production, and decreased the acetate to propionate ratio and total VFA concentration. The protozoa numbers and gene copies of methanogens, total bacteria and F. succinogens relative to the 16 s rDNA were all slightly decreased. Overall, the addition of PMCG had an inhibitory effect on methane production. Gynosaponin is known to modulate rumen methanogenesis and microbial fermentation characteristics in ruminants. The current experiment aimed to determine the time-dependent effects of intraruminal polymeric media-coated gynosaponin (PMCG) supplementation on the methanogenesis, rumen fermentation properties and microbial abundance in Xinjiang goats. Eight goats were used in a 2 × 2 crossover arrangement with a PMCG group (8 g/kg DMI) and a control group (0 g/kg DMI). The experiment was divided into four phases, each lasted 21 d. Ruminal contents were obtained for analysis of rumen fermentation properties and microbial abundance. Protozoa numbers were counted by microscope and the abundance of methanogens, rumen fungi and cellulolytic bacteria were quantified by real-time PCR. The results indicated that PMCG significantly reduced methane production (p < 0.05) during the first two phases but this increased to baseline again during the last two phases. Meanwhile, the concentration of acetate decreased remarkably, which resulted in a significant reduction in the acetate to propionate ratio and total VFA concentration (p < 0.05). However, other rumen properties and dry matter intake were not affected (p > 0.05). During the first and second phases, the protozoa numbers and gene copies of methanogens, total bacteria and F. succinogens relative to the 16 s rDNA were all slightly decreased, but the statistical results were not significant. However, the ruminal supplementation of PMCG had little effect on other tested microbes. Accordingly, it was concluded that the addition of PMCG had an inhibitory effect on methane production probably due to a decline in methanogen numbers. [ABSTRACT FROM AUTHOR]

Bu çalışmada, farklı tahıllardan (buğday, arpa, çavdar, tritikale, darı, mısır, pirinç, yulaf) elde edilen malt unlarının hamurun reolojik, fermantasyon ve çirişlenme özellikleri üzerindeki etkisi araştırılmıştır. Ekmeklik una eklenen malt unu ve ticari enzim, Amilograf cihazında ölçülen pik viskozite ve sıcaklık değerlerini düşürmüştür. Un örneklerinin su absorpsiyon, gelişme süresi, hamur stabilitesi, yumuşama derecesi ve yoğurma tolerans indeksi gibi farinogram özellikleri açısından sırasıyla buğday, çavdar ve yulaf maltı en iyi sonucu vermiştir. Genel olarak, malt unu ilavesi hamurun uzayabilirliğini arttırırken, hamur direncini ve hamur enerjisini düşürmüştür. Yulaf, p irinç ve mısır maltı, hamurun gaz tutma gücü, maksimum hamur yüksekliği ve gaz kaçış noktası gibi fermantasyon özelliklerini olumlu yönde etkilemiştir. Hamur şişirme analizi ile elde edilen basınç, uzayabilirlik ve enerji değerleri açısından en iyi sonuçları buğday maltının verdiğini söylemek mümkündür. Çalışmadan elde edilen tüm veriler dikkate alındığında enzim kaynağı olarak malt unu kullanımının hamur reolojik özellikleri açısından ticari enzime göre daha iyi sonuçlar verdiği görülmüştür. Tüm hamur özellikleri açısından buğday maltının en iyi sonuçları verdiği sonucuna varılmıştır. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

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.)

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.)

Copyright of China Brewing is the property of China Brewing 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.)

In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS–gluten and PS–hydroxypropylmethylcellulose (HPMC) dough-like model systems were investigated. For PS–gluten doughs, as HHP pressure increasing, total gas production (from 85 to 204 mL), elasticity (from 43.73 to 59.95%) and relaxation time of loosely bond water (from 20.73 to 25.53 ms) increased significantly (P <.05), while retrogradation rate (from 2.65 to 1.15 Nm) decreased, indicating that HHP-treated PS delayed dough retrogradation and increased active yeast metabolism, recovery capacity and water mobility. For PS–HPMC doughs, in addition to the decreased retrogradation rate and increased total gas production and relaxation time of loosely bond water, the retention coefficient (from 89.9 to 95.4%) and amplitude of tightly bond water (from 15.95 to 20.71%) increased, indicating that HHP-treated PS increased gas holding capacity and tightly bond water content of the dough. In conclusion, HHP-treated PS improved the processing performance of PS–gluten and PS–HPMC doughs. Unlabelled Image • Effects of HHP-treated PS on processing performance of the doughs were clarified. • HHP treatment partly destroyed PS structure without changing amylose content. • HHP-treated PS reduced dough strength and delayed starch retrogradation rate. • Gas production and retention increased with PS treated pressure increasing. • HHP treated-PS changed water mobility in the PS–gluten and PS–HPMC doughs. [ABSTRACT FROM AUTHOR]

Spray-dried potato juice, a raw material with pro-health properties that have already been described in recent literature, was used to substitute a part of wheat flour in bread. Bread was chosen based on its popularity. This paper is a report on the results of this substitution. Three levels of flour replacement were chosen – 2.5, 5.0 and 7.5% (with respect to the mass of flour). The influence of potato juice addition on some of the most important characteristics of wheat bread was determined. Mixes of wheat flour and spray-dried potato juice were analyzed for fermentative and pasting properties. Baked bread samples were analyzed for their texture, color, consumer acceptance and antioxidant activity. The substitution influenced the volume of the loaf as gasses were not retained by the underdeveloped gluten network. Spray-dried potato juice was also found to influence the pasting properties. The viscosity values (peak viscosity, trough and final viscosity) determined with the RVA device were increased in pastes obtained from raw material mixtures with spray-dried potato juice. These crumb also showed increased firmness and chewiness as well as decreased springiness in the performed texture profile analyses. Spray-dried potato juice was also found to impact the color of bread crumb to an extent noticeable to the human eye. The bread that contained spray-dried potato juice was darker than bread produced with sole wheat bread. The color components (CIE L*a*b*) were shifted toward red and yellow. The bread containing spray-dried potato juice was also significantly richer in antioxidant compounds than the control wheat bread. From the perspective of consumer acceptance, the introduction of larger amounts of spray-dried potato juice resulted in deterioration of the sensory quality. Nonetheless, the acceptance of bread with 2.5% of flour substituted with spray-dried potato juice did not differ significantly from the control. [ABSTRACT FROM AUTHOR]

Chitooligosaccharides (COS), a group of cationic derivatives, have a number of potential applications in the food industry. However, their alleviative effects on frozen dough products have not previously been well explored. In this work, the effects of adding COS to frozen steamed bread dough later subjected to freeze–thaw (FT) treatment were systematically investigated. The results revealed that COS significantly improved the quality of frozen dough, the specific volume of the steamed bread with the addition of COS increased by 25.4% and the hardness was reduced by 5.9% compared to the control group. In addition, COS also significantly restrained the water migration and retarded the increase in the freezable water content of the dough during FT treatment (P < 0.05). After FT-4, the freezable water content of COS group was decreased by 12.5% in comparison with the control group. In addition, the COS facilitated the prevention of disulfide bond cleavage. The free sulfhydryl content of 4.46 μmol/g in the control group was significantly higher than that of other groups after FT treatment (P < 0.05), which enabled the dough to maintain its rheological properties. Moreover, dough with higher concentrations (0.15% and 0.25%) of COS exhibited better gas-holding capacity. These results revealed that COS can effectively maintain the characteristics of frozen dough, improve the quality of frozen steamed bread, and also provide new insights concerning the cationic polysaccharides used in the preparation of frozen dough. [Display omitted] • A new strategy for chitooligosaccharides to improve the quality of frozen dough was constructed. • Chitooligosaccharides improved the Specific volume and texture of frozen steamed bread. • Chitooligosaccharides inhibited water migration of frozen dough during freeze–thaw cycles. • Chitooligosaccharides interacted with gluten proteins to prevent depolymerization. • Chitooligosaccharides maintained the rheological properties of dough freeze–thaw cycles. [ABSTRACT FROM AUTHOR]

Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.

Graphical abstract Highlights • Rheological, pasting and fermentation properties of dough was investigated. • A guide for applying different hydrocolloids in dough preparation was summarized. • Explained the broad-spectrum and specific effect of diverse hydrocolloids on dough. Abstract Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several concentrations were added to dough and their rheological, pasting and fermentation properties were studied. We found that 0.2–1% guar gum (GG) and locust bean gum (LBG) resulted in more strengthened doughs. But 0.2–1% pectin and konjac glucomannan (KGM) yielded weaker dough. The chemical interactions study suggested that pectin and KGM induced highest content of chemical bonds. In the fermentation studies, it was found that pectin, GG and agaric gum (AG) had positive effects, resulting in higher stability of dough pore space and gas retention. All protein hydrocolloids exhibited a negative effect on dough quality. Overall, polysaccharide based hydrocolloids with linear chain and higher viscosity have a remarkable effect on the enhancing gluten network. The interaction between hydrocolloids and gluten proteins was also crucial for dough properties, as exceptionally strong interactions caused disaggregation and instability of gluten network. [ABSTRACT FROM AUTHOR]

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Pectin can be utilized to modulate the host gut microbiomes. In this study, the fermentability of pectins and their enzymatic-hydrolysates from different sources (sunflower stalks pith, apple, orange, hawthorn and okra) by pig faecal microbiota in vitro were compared. The changes in pH, Mw, total carbohydrate content, gut microbiota, SCFAs production along the fermentation duration for each sample and their differences among distinct pectins were investigated. The results showed that all pectins and their corresponding oligomers were highly fermentable and promoted the production of health-promoting SCFAs. As low-specificity fibers, oligomeric pectins can be utilized extensively by more gut microbiota, and selectively enriched classical bifidogenic effects. Compared to the more common homogalacturonan-rich pectins from sunflower stalks pith, apple, orange, and hawthorn, the okra pectin with a unique rhamnogalacturonan-I branched structure exhibited higher prebiotics potential, as evidenced by the highest level in SCFAs-producing bacteria and beneficial SCFAs molecules, along with the lower relative abundance of pathogenic bacteria. This study highlighted the targeted manipulation of the gut microbiome by pectin, promoting the establishment of structure-directed-microbiota relationships and the development of microbiome-based personalized nutrition. [Display omitted] • Fermentation properties of 10 pectins with distinct structures are compared. • Oligomer pectin regulates more diverse microbiota and higher bifidogenic effect. • Okra pectin has the high-quality dietary prebiotics potential. [ABSTRACT FROM AUTHOR]

This study compared the deterioration of pre-fermented frozen dough in 1–90 days frozen storage (FS) and 1–4 times of freeze–thaw cycles (FT) by analysing the characteristics of steamed bread, its dynamic rheology and rheofermentation properties, gluten aggregation, yeast viability, cell microstructure and yeast metabolites. The results showed that the specific volume and hardness of steamed bread after 25 days of FS and 1 FT were unacceptable. The decrease in the elasticity modulus and the increase in the viscosity modulus caused by FT were more obvious than those caused by FS. The rheofermentation results indicated that both FS and FT decreased the gas retention and gas production ability, but more significant negative effect was observed during FT than during FS. Further investigation of the gluten aggregation showed that the glutenin macropolymer decreased during FS and FT whether yeast was added or not to the dough, and the yeast increased the decline rate from 0.24 to 0.52 when FT was conducted, which indicated that the yeast had a negative effect on gluten aggregation. The yeast viability and microstructure showed no significant difference during FS and FT, whereas the yeast metabolites results demonstrated that the glucose and fructose contents increased during FS but decreased during FT, which indicate a difference in yeast metabolism. Fructose and glucose could be the indicators of the difference in the deterioration mechanism of FS and FT based on the factor analyses. This study provided novel insights on the deterioration mechanism of pre-fermented frozen dough. [Display omitted] • Elasticity and gas retention of frozen dough decreased more during freeze-thaw than frozen storage. • Yeast increased the decline rate of glutenin macropolymer in frozen dough. • Yeast metabolism was related to the deterioration mechanism of frozen dough. • Glucose and fructose increased during frozen storage, but decreased during freeze-thaw. [ABSTRACT FROM AUTHOR]

The indigenous starter cultures isolated from fermented food can compete with spoilage and pathogenic bacteria and improve the flavor and organoleptic properties of products. The purposes of this work were to screen and assess the safety, potential probiotic, and fermentation properties of indigenous starter cultures isolated from dry-cured ducks. The properties of indigenous starter cultures were investigated by antibiotic resistance, virulence genes, in vivo toxicity, simulated gastrointestinal, adhesion capacity to Caco-2 cells, inoculation fermentation, etc. Overall, six strains were isolated and identified, including Lactobacillus sakei D15, Weissella hellenica D20, Lactobacillus curvatus D2, Staphylococcus simulans D12, Staphylococcus equorum D19, and Staphylococcus edaphicus D17. The obtained strains showed high safety. Additionally, most strains displayed excellent probiotic properties, including tolerance to lower pH, lysozyme, bile salt, and a high survival rate of the simulated gastrointestinal phase. The adhesion ability of strain cells to Caco-2 cells was 9.22%–14.21%. And the probiotic properties of strains can be strengthened by the expression of specific enzymes. The inoculation with the isolated strains (LS-D15, LC-D2 and SS-D12) could contribute to the formation of volatile flavor compounds in samples. Overall, results demonstrated that strains possessed excellent safety and probiotic properties, and can be used as starter cultures to enhance the quality and flavor of the dry-cured duck. [Display omitted] • The indigenous starter cultures were selected from dry-cured duck. • Most of strains possessed good safety and showed low toxic effect. • Additionally, the isolated strains showed excellent probiotic properties. • Inoculation with the isolated strains promoted the formation of VFCs of samples. • The strains are suitable as starter culture in the manufacture of dry-cured duck. [ABSTRACT FROM AUTHOR]

'Probiotic' refers to viable microorganisms that promote or support a beneficial balance of the autochthonous microbial population of the gut. In the present study, we isolated and identified one potential probiotic of Lactococcus lactis WH-C1 from Tibetan Kefir grain. We assessed its probiotic and fermentation properties. WH-C1 showed good tolerance in the condition of high bile salt concentration and acidity. Moreover, WH-C1 could remove cholesterol from the culture medium at a percentage of 31.23% during 24 h and it had high capability of exopolysaccharide production. As part of starter culture it gave the better quality yogurt with good mouth feeling and a great viscosity. The solid-phase microextraction-gas chromatography-mass spectrometry analysis showed that fermented milk had 25 kinds of flavor compounds including acids, esters, alcohols, carbonyls, diacetyl, etc. In conclusion, our results showed that WH-C1 is a very promising strain which can be used in various fields. [ABSTRACT FROM AUTHOR]

This study investigated the effects and underlying mechanisms of insoluble dietary fiber (IDF) and ferulic acid (FA) on the crumb structure of steamed bread. Both IDF and FA had significant (p < 0.05) adverse effects on the crumb structure of steamed bread, except for small doses of FA (0.3 g), while the simultaneous addition of IDF and FA exacerbated the adverse effects. IDF reduced the bound water and free water content of the dough and increased the immobilized water content due to physical filling and strong water absorption, which hindered the formation of gluten. Moreover, IDF mainly reduced the extractability of low molecular weight glutenin subunit (LMW-GS), thereby promoting glutenin polymerization, which further limited the extensibility and fermentation of the dough. The fermentation height and CO 2 production of the dough with FA added decreased rapidly to 0 mm and 4 mL, and then remained stable. This was attributed to the fact that FA resulted in a denser gluten network structure. The extractability of glutenin indicated that FA reduced the extractabilities of glutenin subunits and increased the extractabilities of gliadin subunits. The extractability of LMW-GS with 1.8 g of FA was reduced by 25.03% compared with the control sample, which far exceeded the 6.39% reduction of high molecular weight glutenin subunit. This revealed that FA was mainly through cross-linking with LMW-GS to promote gluten polymerization. Moreover, the addition of IDF + FA exacerbated the gluten polymerization through the formation of macromolecular polymers, which further affected the crumb structure of steamed bread. [Display omitted] • Insoluble dietary fiber (IDF) promoted the dissolution of gliadin subunits. • Ferulic acid (FA) caused a denser gluten structure by cross-linking with gluten. • FA mainly promoted the low-molecular-weight glutenin subunits aggregation. • FA-induced glutenin aggregation hindered dough expansion and CO 2 production. • IDF + FA aggravated gluten aggregation by forming IDF-FA-glutenin polymers. [ABSTRACT FROM AUTHOR]

• Diacetyl tartaric esters of monoglyceride increased strength of potato pulp dough. • Diacetyl tartaric esters of monoglyceride limited the expansion of potato pulp dough. • Soy lecithin and glucose oxidase improved gas retention ability of potato pulp dough. • Soy lecithin and glucose oxidase were used as improvers of potato pulp steamed bread. The aim of this study was to evaluate whether processing characteristics of steamed bread enriched with potato pulp could be improved through the addition of different emulsifiers (soy lecithin-Soy L, sodium stearoyl lactate and diacetyl tartaric esters of monoglyceride) and enzymes (glucose oxidase-GOX and transglutaminase). Results showed that separate addition of each emulsifier at 1% concentration or each enzyme at 1.5 U/g could increase the viscoelasticity and strength of potato pulp dough due to enhancement of gluten network. Fermentation properties of dough showed that Soy L and GOX significantly (P < 0.05) increased the maximum dough height and the gas retention capacity during fermentation which promoting dough expansion. Moreover, Soy L and GOX increased specific volume and improved crumb structure and softness of steamed bread, which were consistent with the results of sensory analysis. In conclusion, Soy L and GOX could be used as improvers of potato pulp steamed bread. [ABSTRACT FROM AUTHOR]

Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus. [ABSTRACT FROM AUTHOR]

Lactobacillus strains are used for their probiotic effects and fermentation properties. The colonization of 16 Lactobacillus strains was determined based on animal experimentation and Real-Time Quantitative PCR. Strains expressed varied amounts of colonization in the mouse gut environment, the best was shown by L. plantarum CCFM737 and L. casei CCFM736, followed by other L. plantarum and L. casei strains. L. plantarum CCFM737 and L. casei CCFM736 both colonized at a significant level for at least 2 wk. L. plantarum and L. casei showed the best biological properties, including gastrointestinal tolerance, antimicrobial activity, use of oligosaccharides, tolerance of gastrointestinal juices and adhesive properties, especially the antimicrobial properties. A significant correlation between colonization of L. plantarum and L. casei and biological properties was observed. [ABSTRACT FROM AUTHOR]

Wheat, corn, tapioca, sweet potato, and potato starches are independently mixed into starch–gluten model doughs containing 15% (w/w) vital gluten. Fermentation properties, including gas production, and retention capacities, are studied by recording dough height and gas release kinetics through rheofermentometer. Gelatinization properties are investigated by recording changes of heat transition and dynamic moduli with temperature using a differential scanning calorimeter and control stress rheometer, respectively. Wheat starch (WS)–gluten dough has the greatest total gas production (500 mL) and gas retention coefficient (87.6%), lowest viscosity, and highest dough structure hardening during gelatinization, while potato starch–gluten dough has the smallest total gas production (85 mL) and gas retention coefficient (82.1%), highest viscosity, and lowest structure hardening during gelatinization. In addition, the ultrastructure and freezable and non‐freezable water contents are determined to investigate the structural properties of the starch–gluten model doughs. WS–gluten dough shows the most consistent and uniform ultrastructure, and highest non‐freezable water content (42.60%) among all the starch–gluten model doughs. This suggests that WS–gluten dough exhibits a better processing performance compares to the other four starch–gluten model doughs. Wheat, corn, tapioca, sweet potato, and potato starches are independently mixed into starch–gluten model doughs containing vital gluten. Fermentation, gelatinization, and structural properties of the doughs are determined. Wheat starch–gluten has the greatest gas production and retention capacities, highest structure hardening during gelatinization, and most consistent ultrastructure, exhibiting the best processing performance among all the model doughs. [ABSTRACT FROM AUTHOR]

The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks', mares' and cows' milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production.