There is the greatest variety of filamentous fungal fermented food in Asia. KOJI, which is filamentous fungal fermented cereal, is used widely to seed or culture various fermented food and beverages such as miso, soy sauce, sake, and so on. KOJI is important enzyme producer, including amylase, protease, lipase, and so on. KOJI include not only filamentous fungi but also bacteria and yeasts. Eff...

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with t...

abstract aims: elderlies are one of the vulnerable groups in the society that are increasing every day. senility is associated with disability and many chronic diseases. this study was performed to predict the self-efficacy and behavioral expectations in consumption of fruits and vegetables in elderly patients with functional constipation. instrument & methods: this cross-sectional study was pe...

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...

The consumption of total and individual sugars is controversial and little is known about consumption and dietary sources in Spain. The purpose was to examine free and intrinsic sugar intake and food and beverage sources. The ANIBES Study (Anthropometry, Intake and Energy Balance in Spain), a cross-sectional study of a representative sample of the Spanish population (9-75 years old; n = 2009) c...

Miang (fermented tea leaves) is one of the fermented products in the northern part of Thailand. Young tea leaves are collected, steamed, wrapped tightly in individual bundles, packed into containers, Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamens...

Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer prefe...

The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days. Gas chromatographic analysis of the fatty acid content showed that during storage the amount of linoleic and α-linolenic acids increased in the probiotic cream fermented with B. lact...

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed in...

Fermented mixtures containing fish-offal meal (FOM) and mulberry leaf meal (MLM) were used as protein supplement to partially replace fish meal (FM) in the formulation of diets for the Indian minor carp Labeo bata. The diets included a reference diet (20 % FM), three diets of fermented mixture of FOM and MLM (T2–T4) replacing 50 to 75 % of FM. Formulation of diet with 30 % FOM, 24 % MLM and 5 ...