Background: Ethyl carbamate (EC), a byproduct that naturally forms in fermented foods, can cause tumors and cell death is classified as probable human carcinogen (Group 2A). EC formed through the alcoholysis reaction between ethanol carbamyl compounds. The major precursors dominantly emerging stages of differ with disparate food types, including soy sauce. This work aimed to clarify formation i...

A plasmid-linked antimicrobial peptide, named coagulin, produced by Bacillus coagulans I(4) has recently been reported (B. Hyronimus, C. Le Marrec and M. C. Urdaci, J. Appl. Microbiol. 85:42-50, 1998). In the present study, the complete, unambiguous primary amino acid sequence of the peptide was obtained by a combination of both N-terminal sequencing of purified peptide and the complete sequenc...

Shenqu is a fermented product that is widely used in traditional Chinese medicine (TCM) to treat indigestion; however, the microbial strains in the fermentation process are still unknown. The aim of this study was to investigate microbial diversity in Shenqu using different fermentation time periods. DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) profiles indicated tha...

Five bacteriocin-producing lactic acid bacteria (LAB):Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii T32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low emperature and anaerobic atmosphere, conditions simulating cold-smoked fish, were inoculated onto salmon fil...

Abstract The high and easy degradable sugar content of source-sorted organic household (SSOHW) suggests it as a promising candidate for fermentative lactic acid production. present study aimed to apply bio-augmentation strategy with different bacteria (Lactobacillus delbrueckii or Pediococcus acidilactici) improve production from non-sterile SSOHW. optimum operational temperature, initial pH to...