Fermentation may amplify the specific nutrient or phytonutrient content of foods, the ultimate value of which is associated with mental health furthermore, the microbes associated with fermented foods may also influence brain health via direct and indirect pathways. This review is intended to guide the development of fermented foods for enhanced human mental health benefits. We searched databas...

Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effect of Cymbopogon citratus Essential Oil (EO) against Aspergillus species isolated from fermented fish samples. Methods: Gas chromatography-mass spectrometry was used to determin...

A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot beet 9%) was evaluated as potential substrate for the production novel probiotic beverage made with kefir grains. The effects grains amount (1–4%, w/v) fermentation time (12, 24 48 h) on composition, sensory qualities colour were investigated. results indicated that have significant effect content organi...

Effect of cooking, fermentation, dehulling and the use of utensils on flavonoids (quercitin and pelargonidin) - antioxidants present in pearl millet (Pennisetum typhoideum) rabadi, along with proximate composition and sensory acceptability of the product were studied. Study revealed an increased ash and flavonoids and reduced crude fibre after cooking in all samples, while fermentation enhanced...

Probiotics are live microorganisms that confer a health benefit on the host when administered in adequate amounts (Food and Agriculture Organization of the United Nations-World Health Organization Working Group, 2002). Many microbial species have probiotic properties, but those most commonly used are lactobacilli (Salminen et al, 1998; Caplice & Fitzgerald, 1999; Leroy & De Vuyst, 2004). Lactob...

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 m...

The rapid expansion of commercially available fermented food products raises important safety issues particularly when infant food is concerned. In many cases, the activity of the microorganisms used for fermentation as well as what will be the immunological outcome of fermented food intake is not known. In this manuscript we used complex in vitro, ex-vivo and in vivo systems to study the immun...

Recently emphasis has been given to produce fermented milk with significant quality and improved health characteristics. In Ethiopia, a large proportion of milk is consumed in the fermented form through the application of traditional fermentation methods. The main fermented milk products include ergo (sour milk), ititu (milk curd), ayib (cottage cheese), neter kibe (spiced butter), kibe (tradit...

Saprophagous (feeding on decaying matter) insects often use carbon dioxide (CO2) as a cue for finding food. Humus-feeding larvae of the giant rhinoceros beetle Trypoxylus dichotomus exhibit a clumped distribution in natural microhabitats, but the mechanisms driving the distribution were unknown. Herein, I examined whether larvae use CO2 as a cue for fermented humus and aggregate in the vicinity...