The surface coverage of certain dry fermented sausages such as Italian salami by some species of Penicillium provides their characteristic flavor and other beneficial properties. One of them is the protective effect by means of a uniform film of white mold against undesirable microorganisms. The aim of this work was to identify and to isolate the fungal species present in mature Italian type of...

Our aim was to determine whether a fermented milk drink containing probiotics could improve the bowel habits of frail elderly individuals living in a nursing home. A total of 135 participants were enrolled in this pilot study. The bowel habits (stool quality and bowel movements) were recorded by nursing staff during a baseline period of 3 weeks. After this period participants received daily a f...

Despite the ever-increasing number of patients with dementia worldwide, fundamental therapeutic approaches to this condition have not been established. Epidemiological studies suggest that intake of fermented dairy products prevents cognitive decline in the elderly. However, the active compounds responsible for the effect remain to be elucidated. The present study aims to elucidate the preventi...

The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base composition) and intrinsic amount properties EPS) factors. aim this study was to use skim models identify the key factors that influence physical with EPS. For that, fermentation carried out one three single S. strains (intrinsic factors) at...

The effect of chronic treatment with fermented milk products containing bioactive tripeptides and plant sterols on blood pressure and vascular function was investigated in spontaneously hypertensive rats (SHR). Six-weeks old male SHR (n=36) were randomized into 4 groups by body weight and blood pressure to receive either Lactobacillus helveticus fermented standard milk product (containing tripe...

Abstract This study evaluated the antibacterial activity of bacteriocin produced by Bacillus strains against biogenic amines (BA)-forming lactic acid bacteria (LAB), and applicability desirable as starters for safety quality improvement fermented soybean products. The BA-forming ability tested LAB in amino decarboxylase broth was mostly strain specific rather that species specific. strains: sp....

Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, flavonoids terpene lactones. Due to its high protein content, it can be used a raw material for fermentation brewing. In this study, GBS was selected the object of process optimization test. Six kinds starter were brew ginkgo wine. The results showed that different starters have significant imp...

The radioprotective effect of miso, a fermentation product from soy bean, was investigated with reference to the survival time, crypt survival and jejunum crypt length in male B6C3F1 mice. Miso at three different fermentation stages (early-, medium- and long-term fermented miso) was mixed in MF diet into biscuits at 10% and was administered from 1 week before irradiation. Animal survival in the...

Background: Antimicrobial resistance (AMR) in bacteria is an increasing health concern. The spread of AMR bacteria (AMRB) between animals and humans via the food chain and the exchange of AMR genes requires holistic approaches for risk mitigation. The AMRB exposure of humans via food is currently only poorly understood leaving an important gap for intervention design. Method: This study aimed t...