Lactic acid fermentation is a traditional process to preserve foods and modify their organoleptic properties. This generally conducted in spontaneous way, allowing indigenous lactic bacteria (LAB) of the matrix environment compete grow. The aim this study was better characterise LAB strains ability aroma profiles fruit vegetable matrices, by focusing on two key enzymatic activities: β-glucosida...

A novel strain of lactic acid bacteria, WiKim39T, was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate was a Gram-positive, rod-shaped, non-motile, catalase-negative and facultatively anaerobic lactic acid bacterium. Phylogenetic analysis of the 16S rRNA gene sequence showed that strain WiKim39T belonged to the genus Lactobacillus, and sha...

The beneficial effects of food with added live microbes (probiotics) on human health are being increasingly promoted by health professionals. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic pro...

The geographical origin of kimchi is of interest to consumers and producers because the prices of commercial kimchi products can vary significantly according to the geographical origin. Hence, social issues related to the geographical origin of kimchi in Korea have emerged as a major problem. In this study, the geographical origin of kimchi was determined by comparing the mass fingerprints obta...

Lactobacillus rossiae is an obligately hetero-fermentative lactic acid bacterium, which can be isolated from a broad range of environments including sourdoughs, vegetables, fermented meat and flour, as well as the gastrointestinal tract of both humans and animals. In order to unravel distinctive genomic features of this particular species and investigate the phylogenetic positioning within the ...

Gastric cancer remains a major global problem. In 2008, 989,600 new stomach cancer cases and 738,000 deaths occurred, accounting for 8% of the total cases and 10% of total deaths, respectively (Jemal et al., 2011). Notwithstanding the global declining incidence of gastric cancer, mortality is continuously rising in Asian countries (Hu et al., 2004). Surgery is considered as the gold standard fo...

Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. last decade. While it infused with fruits vegetables to enhance aroma flavor, unflavored kombucha itself distinctive sensory attributes influenced by multiple factors, including initial type, sugar concentration, fermentation temperature. How these different factors affect final flavor of b...

Objective: This study was conducted to assess the toxicity profile of the aqueous-fermented extract of Musa paradisiaca in rats. Materials and Methods: In acute toxicity test, the rats of different groups were orally administered with a single dose of 500, 1000, 2000 and 5000 mg/kg of fermented extract of M. paradisiaca. The rats were monitored for behavioral changes, toxicity signs and mortali...

From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people's everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention...

Tyramine is the most frequent biogenic amine found in cheese and is also frequently found in other fermented foods and beverages. In total 273 different strains of enterococci from various foodstuffs were studied. A multiplex PCR was designed for the genotypic differentiation of various enterococci strains at species level and for determination of the presence of tyramine producing (tyrdc) gene...