Academic literature on the topic 'Fermented plants'
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Journal articles on the topic "Fermented plants"
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Сергєєва, Ж. Ю., О. В. Басюл, О. Г. Горшкова, Т. І. Гаврилюк, and А. М. Назаренко. "VIETNAMESE FERMENTED PLANTS LACTOBACTERIA ANTAGONISTIC ACTIVITY." Microbiology&Biotechnology, no. 4(36) (December 27, 2016): 50–59. http://dx.doi.org/10.18524/2307-4663.2016.4(36).86800.
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Kisvarga, Szilvia, Döme Barna, Szilvia Kovács, Gábor Csatári, Ibolya O. Tóth, Miklós Gábor Fári, Péter Makleit, Szilvia Veres, Tarek Alshaal, and Nóra Bákonyi. "Fermented Alfalfa Brown Juice Significantly Stimulates the Growth and Development of Sweet Basil (Ocimum basilicum L.) Plants." Agronomy 10, no. 5 (May 7, 2020): 657. http://dx.doi.org/10.3390/agronomy10050657.
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Fertilization management is a key issue in plant nutrition to produce plants with good quality and quantity. Deproteinized leaf juice or brown juice (BJ) is a by-product during the isolation of leaf protein from biomass crops such as alfalfa. The idea of using BJ as a biostimulant fits well in the aspect of circular economy since BJ is currently a problematic issue of the leaf protein production approach. Fractionation of one-kilogram fresh biomass results in approximately 500 cm3 BJ. Due to fast spoil of fresh BJ, if left on room temperature, it is found that fermentation of fresh BJ using lactic acid bacteria and reducing its pH increases its stability and storage on room temperature. In the present study, we examined the effect of fermented alfalfa BJ on vegetative, physiological, and anatomical properties of the versatile sweet basil (Ocimum basilicum L. ‘Bíborfelhő’) plants. Sweet basil seedlings were sprayed at different doses of fermented alfalfa BJ (i.e., 0.5%, 1.0%, and 2.5%) and tap water served as a control (0.0% BJ). The results revealed that foliar application of fermented alfalfa BJ significantly improved the biometrical features of sweet basil plants. Plants treated with fermented BJ showed significantly higher values of all the measured parameters compared to the control (0.0%), except for the number of leaves per plants where control plants (0.0%) had more leaves. However, the leaves of control plants (0.0%) were smaller than treated plants as data of leaf area showed. Fermented alfalfa BJ significantly increased the content of photosynthetic pigments (chl a and chl b), relative chlorophyll (SPAD value), lengths of stem and root, fresh masses of stem, root, and leaves, volumes of stem and root, and leaf area. Despite all rates of fermented BJ displayed higher values over control plants (0.0%), the rate of 0.5% was the best one supported by results. Application of fermented alfalfa BJ influenced the anatomical parameters as well. These findings demonstrate the possible use of fermented alfalfa BJ as a promising novel plant biostimulant.
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Park, Kothari, Niu, Han, Yoon, Lee, and Kim. "Effect of Fermented Medicinal Plants as Dietary Additives on Food Preference and Fecal Microbial Quality in Dogs." Animals 9, no. 9 (September 16, 2019): 690. http://dx.doi.org/10.3390/ani9090690.
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This research determined the antioxidant activities of medicinal plants fermented by Enterococcus faecium and their subsequent applications as dog food additives. Turmeric (5%, w/v), glasswort (2.5%, w/v), Ganghwa mugwort (2.5%, w/v), and their mixture (5%, w/v) were fermented by autochthonous E. faecium (1%, v/v) for 72 h. Bacterial cell counts and pH were monitored during fermentation. Total polyphenol content (TPC), total flavonoid content (TFC), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and intracellular superoxide scavenging activity in bovine mammary alveolar epithelial (MAC-T) cells were measured with the fermented and non-fermented samples. Only the antioxidant capacity of the mixture was increased after fermentation. However, intracellular superoxide level in MAC-T cells was significantly reduced after treatment with fermented plant samples (p < 0.001) as compared with that in non-fermented plants. Fermented plants were then sprayed at 1% (v/w) onto dog foods. TPC, TFC, ABTS radical scavenging activity, and DPPH radical scavenging activity of dog foods were significantly enhanced after the addition of fermented plants. Food preference testing was conducted using a two-pan method—control diet vs. four treatment diets—for 4 days for each additive diet, a total 16 days in 9 beagles. Feces were collected to enumerate bacterial counts. Preferences for glasswort and Ganghwa mugwort were higher than those of the control (p < 0.05). Furthermore, fecal microbiota enumeration displayed a higher number of beneficial microorganisms in treated groups. These results suggest that fermented plants with enhanced antioxidant abilities might be useful as potential additives for dog foods.
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Bákonyi, Nóra, Szilvia Kisvarga, Döme Barna, Ibolya O. Tóth, Hassan El-Ramady, Neama Abdalla, Szilvia Kovács, et al. "Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia." Agronomy 10, no. 2 (February 7, 2020): 247. http://dx.doi.org/10.3390/agronomy10020247.
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Brown juice is a byproduct of fractionated green biomass during leaf protein isolation. It represents approximately 45%–50% of the total pressed fresh biomass. Disposal of brown juice is a serious issue in leaf protein production due to its high biological oxygen demand and carbohydrates content. The current study aimed to find a possible potential use of brown juice. Therefore, chemical and biochemical properties of brown juice—derived from alfalfa green biomass—were determined before and after fermentation by lactic acid bacteria. Additionally, the growth stimulation potential of fermented brown juice on plumed cockscomb (Celosia argantea var. plumose ‘Arrabona’) plants were tested. Celosia seedlings were sprayed at different rates of fermented brown juice (i.e., 0.5%, 1%, 2.5%, 5%, and 10%) and tap water was applied as control. The results revealed that lactic acid bacteria successfully enhanced the stabilization of brown juice via reducing sugars content and increasing organic acids content. After fermentation, contents of glucose monomers were 15 times lower; while concentrations of lactic and acetic acids increased by 7- and 10-fold, respectively. This caused a reduction in the pH of fermented brown juice by 13.9%. Treating Celosia plants at lower rates of fermented brown juice (up to 1.0%) significantly induced their growth dynamics and antioxidant capacity. Higher values of vegetative parameters were measured in treated plants compared to control. The brown juice treatments caused significant changes in histological parameters as well. The activity of catalase and peroxidase increased in plants that received fermented brown juice especially at low rates. Moreover, an increase in water-soluble protein and phenol was measured in different tissues of plants sprayed with fermented brown juice. Malondialdehyde content was lowered in treated plants compared to control. Fermented brown juice at high rates slightly reduced the amount of photosynthetic pigments; however, this reduction was not reported for low rates of fermented brown juice. These results surely illustrate the potential use of fermented alfalfa brown juice as a growth stimulator for crops particularly at rates below 2.5%.
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Ruksiriwanich, Warintorn, Hiroyuki Akazawa, and Pensak Jantrawut. "SELECTIVE ANTICANCER ACTIVITY OF CURCUMA XANTHORRHIZA FERMENTED JUICES." Asian Journal of Pharmaceutical and Clinical Research 11, no. 8 (August 7, 2018): 439. http://dx.doi.org/10.22159/ajpcr.2018.v11i8.26303.
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Objective: The objective of this study was to investigate the anticancer activity and toxicity of fermented juices from six Thai plants, Garcinia mangostana Linn., Tinospora crispa Linn., Litchi chinensis Sonn., Dimocarpus longan Lour., Curcuma xanthorrhiza (CX) Roxb., and Averrhoa bilimbi Linn., in normal cells as compared with common commercial fermented juices.Methods: The plants were fermented for 3 months, and their biological activities including 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging, metal chelating, lipid peroxidation inhibition, and tyrosinase inhibition activities were subsequently evaluated. Furthermore, their in vitro anticancer activities in human colon adenocarcinoma (HT-29), cervical cancer (HeLa), hepatocellular carcinoma (HepG2), and murine melanoma (B16F10) cell lines and their toxicities in normal human skin fibroblasts were assessed.Results: The fermented juice of CX showed a higher antioxidant activity than those of the other plants, with an SC50 (DPPH scavenging) value of 0.011 mg/mL, an IPC50 (lipid peroxidation inhibition) of 0.027 mg/mL, an MC50 (metal chelating) value of 0.170 mg/mL, and an IC50 (tyrosinase inhibition) of 0.027 mg/mL. Moreover, the fermented juice of CX displayed selective toxicity in cancer cell lines (HeLa, HepG2, and B16F10), with a significantly lower toxicity in normal human skin fibroblasts as compared with an expensive commercial fermented juice product.Conclusion: The present study suggests that the fermented juice of CX can be developed as a functional food supplement with antioxidant properties or as an anticancer product with low toxicity to normal human skin fibroblasts.
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Barna, Döme, Szilvia Kisvarga, Szilvia Kovács, Gábor Csatári, Ibolya O. Tóth, Miklós Gábor Fári, Tarek Alshaal, and Nóra Bákonyi. "Raw and Fermented Alfalfa Brown Juice Induces Changes in the Germination and Development of French Marigold (Tagetes patula L.) Plants." Plants 10, no. 6 (May 27, 2021): 1076. http://dx.doi.org/10.3390/plants10061076.
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Organic and ecological farming programs require new and efficient biostimulants with beneficial properties for the sustainable and safe production of seedlings and ornamental plants. We examined the effect of non-fermented and lacto-fermented alfalfa brown juice (BJ) on seed germination and the vegetative, physiological, and anatomical properties of French marigold (Tagetes patula L. ’Csemő’) plants which were treated with 0.5–10% fermented and non-fermented BJ, with tap water applied as a control. Applying 0.5% fermented BJ significantly improved seed germination compared with non-fermented BJ, resulting in an increase of 9.6, 11.2, 10.9, and 41.7% in the final germination percent, germination rate index, germination index, and vigor index, respectively. In addition, it increased the root and shoot length by 7.9 and 16.1%, respectively, root and shoot dry mass by 20 and 47.6%, respectively, and the number of leaves by 28.8% compared to the control. Furthermore, an increase in contents of water-soluble phenol, chlorophyll a and b, and carotenoid was reported upon the application of 0.5% fermented BJ, while peroxidase activity decreased. Our results prove that alfalfa BJ can be enrolled as a biostimulant as part of the circular farming approach which supports the sustainable horticultural practice.
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Rafat, Arash, Koshy Philip, and Sekaran Muniandy. "Antioxidant Properties of Indigenous Raw and Fermented Salad Plants." International Journal of Food Properties 14, no. 3 (March 29, 2011): 599–608. http://dx.doi.org/10.1080/10942910903312395.
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Tiţa, Ovidiu, Adelina Maria Constantinescu, and Mihaela Adriana Tiţa. "Research on the quality assurance of fermented dairy products with addition of bioactive compounds from medicinal plants." MATEC Web of Conferences 290 (2019): 05005. http://dx.doi.org/10.1051/matecconf/201929005005.
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Fermented dairy products are highly appreciated due to the benefits that bring to consumers’ health and because they can be eaten at an early age. Extracts of medicinal plants have been used since antiquity, including in the treatment of digestive diseases. These medicinal plants bring many benefits to consumers and they help to treat numerous digestive disorders, diseases caused by stress or irritation of the skin. The objective of this research is to identify hazards, to assess risks and to establish critical control points from the technological flow of obtaining fermented dairy products with the addition of bioactive compounds from medicinal plants. The methods used to conduct research are different qualitative analysis tools because bioactive compounds from medicinal plants require more special processing conditions.
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Ren, Yunhong, Shanshan Wu, Yu Xia, Jianzhao Huang, Junfeng Ye, Zineng Xuan, Pan Li, and Bing Du. "Probiotic-fermented black tartary buckwheat alleviates hyperlipidemia and gut microbiota dysbiosis in rats fed with a high-fat diet." Food & Function 12, no. 13 (2021): 6045–57. http://dx.doi.org/10.1039/d1fo00892g.
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Rabhi, Chérif, Guillaume Arcile, Léon Cariel, Christine Lenoir, Jérome Bignon, Joanna Wdzieczak-Bakala, and Jamal Ouazzani. "Antiangiogenic-Like Properties of Fermented Extracts of Ayurvedic Medicinal Plants." Journal of Medicinal Food 18, no. 9 (September 2015): 1065–72. http://dx.doi.org/10.1089/jmf.2014.0128.
Full textDissertations / Theses on the topic "Fermented plants"
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de, Boer Hugo J. "Snake Gourds, Parasites and Mother Roasting : Medicinal plants, plant repellents, and Trichosanthes (Cucurbitaceae) in Lao PDR." Doctoral thesis, Uppsala universitet, Systematisk biologi, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-168536.
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Background. Traditional plant use was studied in Lao PDR. Research focused on medicinal plant use by the Brou, Saek and Kry ethnic groups, traditional plant repellents against parasitic arthropods and leeches, and the phylogeny and biogeography of the medicinally-important snake gourd genus (Trichosanthes, Cucurbitaceae). Methods. The ethnobiology research used a combination of structured interviews, village surveys, botanical collecting, hydro-distillation, GC-MS analysis, literature studies, and laboratory experiments. The plant systematics research used a combination of morphological studies, molecular biology laboratory work, and phylogenetic, dating and biogeographical analysis. Results. Informants reported the use of close to 100 species to repel arthropods and leeches, many of which have constituents with documented efficacy. Brou, Saek and Kry informants use over 75 plant species for women’s healthcare, mainly during the postpartum period for steam sauna, steam bath, hotbed, mother roasting, medicinal decoctions and infusions, and postpartum diet. A molecular phylogeny of Trichosanthes and Gymnopetalum using a broad sampling of ~60% of their species and 4756 nucleotides of nuclear and plastid DNA shows that Gymnopetalum is nested within Trichosanthes. Fossil-calibrated Bayesian molecular dating of the Trichosanthes phylogeny reveals an early Oligocene origin of the genus, and many of the extant sections originating and diversifying during the Miocene. Biogeographical analysis shows a likely East or South Asian origin of Trichosanthes, with lineages diversifying and spreading throughout Australasia from the early Pliocene to the Pleistocene. Discussion. Traditional plant use in Lao PDR is common and widespread. The presence among the repellent species of economical alternatives to costly synthetic repellents is tenable, and the subject of ongoing studies. Postpartum traditions and medicinal plant use are essential parts of childbirth and postpartum recovery in these ethnic groups, and many other groups in Lao PDR. Efforts to improve maternal healthcare and reduce maternal and infant mortality need to integrate these traditions with modern notions of healthcare to achieve wider adoption. Documenting all possible uses of commonly used medicinal plant species shows that similarity in use between these ethnic groups is relatively low considering that they share, and have shared for many generations, the same environment and resources. A lack of effective cures leads to a process of continuous innovation, where effective cures are shared between cultures, but remedies of only cultural importance, or those under evaluation are culture-specific. The Trichosanthes phylogeny implies the merging of Gymnopetalum into Trichosanthes, and this is done using available names or new combinations. A synopsis of Trichosanthes, the new combinations, and a revision of the species in Australia, are made and presented. Conclusions. Traditional plant use is widespread in Lao PDR, and of significance to many people as a source of primary healthcare and inexpensive repellents. The important medicinal plant genus Trichosanthes includes Gymnopetalum, and has a complex biogeographic history with multiple colonization events of Australasia.
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Sakalauskaitė, Toma. "Nebrandintų sūrių maistinės vertės didinimas panaudojant augalus." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_232838-06890.
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Pasaulyje plečiasi įvairių augalų, jų sudedamųjų dalių, fermentuotų augalų panaudojimas įvairių maisto produktų gamyboje. Augalai – natūralus, atsinaujinantis aromatinėmis, antioksidacinėmis bei antimikrobinėmis savybėmis pasižymintis maisto produktų praturtinimo šaltinis. Jie turi daug biologiškai aktyvių medžiagų. Daugiausia tyrinėjamas augalų panaudojimas arbatų kompozicijose, gaiviųjų gėrimų gamyboje, konditerijoje. Pieno produktų gamyboje augalų panaudojimas mažai tyrinėjamas, tačiau perspektyvus.
Darbo tikslas: Ištirti fermentinio traukinimo procesą, panaudojant fermentuotus ir nefermentuotus augalus. Ištirti nebrandintų fermentinių sūrių maistinę sudėtį, kokybę ir juslinius rodiklius.
Pagaminome, tyrėme ir nustatėme nebrandintų fermentinių sūrių su fermentuotais (Glycine Max, Linum usitatissimum) ir nefermentuotais (Hibiscus rosa – sinensis, Cyclopia intermedia) augalais pH, BTR (bendrą titruojamąjį rūgštingumą), drėgmę, mikrobiologinę analizę, juslines savybes (vertinamos 5 žmonių).
Apibendrinti tyrimų duomenys parodė, kad nefermentuotos H. rosa-sisnensis ir Cyclopia intermedia ekstraktai pagerino sūrių juslines savybes. Remiantis literatūros duomenimis – praturtino įvairiomis biologiškai veikliomis (aktyviomis) medžiagomis. Tuo būdu pagerino pridedamąją vertę, sūriai tapo patrauklesni vartotojams.
Sūriai su fermentuotais augalais pasižymėjo savitu originaliu skoniu. Juose liko augalų (Glycine Max, Linum usitatissimum) veikliųjų dalių, padidėjo pieno rūgšties... [toliau žr. visą tekstą]In a world there are growing variety of plants and their components, use of fermented plants in various food products. Plants – a renewable natural food source saturated with flavorings, antioxidant and anti-microbial characteristics. They have a lot of biologically active substances. Most studied plants are in the compositions of tea, soft drinks and confectionery. The use of a plants in the milk production is little studied, but still promising. The aim of work: to investigate the enzymatic clotting process using fermented and non-fermented plants. To investigate unripened cheese nutritional composition, quality and sensory characteristics. We manufactured, investigated and found unripened cheese with fermented (Glycine Max, Linum usitatissimum) and unfermented (Hibiscus rosa – sinensis, Cyclopia intermedia) plants pH, TTA, moisture, microbial analysis, organoleptic (sensory) properties (measured by 5 people). Summarized studies have shown that H. rosa-sisnensis and Cyclopia intermedia extracts of unfermented cheese improved organoleptic properties. Based on the literature – this enriched with biologically active substances. Thereby the added value improved, cheese has become more attractive to consumers. Cheese and fermented plants characterized by distinctively original taste. There remained the active parts of the plant (Glycine Max, Linum usitatissimum), increased the amount of lactic acid bacteria. In this way, cheese with fermented plants (Glycine Max, Linum... [to full text]
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Jasmina, Vitas. "Антиоксидативна активност ферментисаних млечних производа добијених помоћу комбухе." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2013. https://www.cris.uns.ac.rs/record.jsf?recordId=85312&source=NDLTD&language=en.
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У овој докторској дисертацији, комбуха јекултивисана на екстрактима ртањског чаја,нане, коприве и мајчине душице заслађенимса 7% сахарозе. Напици од комбухе добијенина наведеним екстрактима су даљекоришћени као инокулуми за ферментацијумлека са 0,8; 1,6 и 2,8% млечне масти, натемпературама од 37, 40 и 43°С.Истраживање је обухватило праћењеантиоксидативне активности различитихферментисаних млечних производадобијених помоћу комбухе, и тоутврђивањем способности везивањаслободних радикала, како веома реактивниххидрокси-радикала, тако и мање реактивних,стабилних 1,1-дифенил-2-пикрилхидразил(DPPH) радикала. Урађена јекарактеризација млека, инокулума идобијених производа утврђивањем физичко-хемијских карактеристика, а у случајупроизвода и сензорном оценом. За млеко ипроизводе је измерен и садржај маснихкиселина. Осим тога, одређени су и неки одсастојака производа за које се зна да имајуантиоксидативно деловање, при чему јеакценат стављен на витамин Це, као иполинезасићене масне киселине.Оптимизацијом температуре ферментације,садржаја млечне масти полазног млека,врсте инокулума комбухе, као и релевантнихсастојака производа, утврђени су оптималниуслови за добијање најквалитетнијегферментисаног млечног производа одкомбухе са аспекта антиоксидативнеактивности.U ovoj doktorskoj disertaciji, kombuha jekultivisana na ekstraktima rtanjskog čaja,nane, koprive i majčine dušice zaslađenimsa 7% saharoze. Napici od kombuhe dobijenina navedenim ekstraktima su daljekorišćeni kao inokulumi za fermentacijumleka sa 0,8; 1,6 i 2,8% mlečne masti, natemperaturama od 37, 40 i 43°S.Istraživanje je obuhvatilo praćenjeantioksidativne aktivnosti različitihfermentisanih mlečnih proizvodadobijenih pomoću kombuhe, i toutvrđivanjem sposobnosti vezivanjaslobodnih radikala, kako veoma reaktivnihhidroksi-radikala, tako i manje reaktivnih,stabilnih 1,1-difenil-2-pikrilhidrazil(DPPH) radikala. Urađena jekarakterizacija mleka, inokuluma idobijenih proizvoda utvrđivanjem fizičko-hemijskih karakteristika, a u slučajuproizvoda i senzornom ocenom. Za mleko iproizvode je izmeren i sadržaj masnihkiselina. Osim toga, određeni su i neki odsastojaka proizvoda za koje se zna da imajuantioksidativno delovanje, pri čemu jeakcenat stavljen na vitamin Ce, kao ipolinezasićene masne kiseline.Optimizacijom temperature fermentacije,sadržaja mlečne masti polaznog mleka,vrste inokuluma kombuhe, kao i relevantnihsastojaka proizvoda, utvrđeni su optimalniuslovi za dobijanje najkvalitetnijegfermentisanog mlečnog proizvoda odkombuhe sa aspekta antioksidativneaktivnosti.
In this PhD thesis, kombucha was cultivated on winter savory, peppermint, stinging nettle and wild thyme tea extracts, sweetened with 7% of sucrose. The kombucha beverages obtained on these extracts were used as inoculums for the fermentation of milk with 0.8; 1.6 and 2.8% milk fat, at temepratures of 37, 40 and 43°С.The investigation determined the antioxidant activity of different fermented milk products obtained by kombucha. The ability of free radicals (DPPH and hydroxyl) scavenging was established. The physicochemical characteristics of milk, inoculums and the obtained products were measured. The sensory analysis of the products was also performed. The content of fatty acids in milk and products was determined. The content of some of the product components with the antioxidant characteristics(vitamin C and polyunsaturated fatty acids) was measured. Optimization of process temperature, milk fat content, type of kombucha inoculum, and relevant product components enabled the determination of optimum conditions for the obtaining of kombucha fermented milk products with the best quality, when the antioxidant activity is considered.
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McEntyre, Johanna Ruth. "Plant cell culture : physiological aspects of natural immobilisation in a fluidised bed fermenter." Thesis, Manchester Metropolitan University, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359074.
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Taneyo, Saa Danielle Laure <1984>. "Use of Biotechnology to increase the content of bioactive compounds in fermented foods of plant origin." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6433/.
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The objectives of this PhD research were: i) to evaluate the use of bread making process to increase the content of β-glucans, resistant starch, fructans, dietary fibers and phenolic compounds of kamut khorasan and wheat breads made with flours obtained from kernels at different maturation stage (at milky stage and fully ripe) and ii) to study the impact of whole grains consumption in the human gut.
The fermentation and the stages of kernel development or maturation had a great impact on the amount of resistant starch, fructans and β-glucans as well as their interactions resulted highly statistically significant. The amount of fructans was high in kamut bread (2.1g/100g) at the fully ripe stage compared to wheat during industrial fermentation (baker’s yeast). The sourdough increases the content of polyphenols more than industrial fermentation especially in bread made by flour at milky stage.
From the analysis of volatile compounds it resulted that the sensors of electronic nose perceived more aromatic compound in kamut products, as well as the SPME-GC-MS, thus we can assume that kamut is more aromatic than wheat, so using it in sourdough process can be a successful approach to improve the bread taste and flavor.
The determination of whole grain biormakers such as alkylresorcinols and others using FIE-MS AND GC-tof-MS is a valuable alternative for further metabolic investigations. The decrease of N-acetyl-glucosamine and 3-methyl-hexanedioic acid in kamut faecal samples suggests that kamut can have a role in modulating mucus production/degradation or even gut inflammation.
This work gives a new approach to the innovation strategies in bakery functional foods, that can help to choose the right or best combination between stages of kernel maturation-fermentation process and baking temperature.
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Omori, Alvaro Takeo. "Derivados aromáticos de selênio e telúrio: aplicação da biocatálise na preparação de selenetos e teluretos aromáticos enantiomericamente enriquecidos." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/46/46135/tde-27122006-042015/.
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A primeira parte desta tese consiste na preparação de compostos aromáticos contendo átomos de selênio e de telúrio. Quatro metodologias foram utilizadas para essa finalidade, a saber: orto-metalação de compostos contendo oxigênio, troca metal-halogênio em haletos aromáticos substituídos, reação de substituição eletrofílica aromática entre tetracloreto de telúrio e compostos aromáticos ativados e reação de sais de diazônio com disselenetos e diteluretos orgânicos. Alguns dos teluretos preparados foram usados em reações de acoplamento com alcinos terminais catalisada por Paládio, em reações de troca telúrio-lítio e em reações de oxidação de Te (II) a Te(IV). A segunda parte da tese consiste no uso de calcogenetos de arila em reações biocatalisadas. Inicialmente foram estudadas biotransformações em substratos não contendo átomo de selênio e de telúrio. Reações de redução de carbonila e de desracemização de álcoois foram observadas por ação de fungos e de raízes de plantas. Meta e para organosseleno acetofenonas foram reduzidas aos organosseleno feniletanóis correspondentes por ação de fermento de pão, células íntegras de fungos e por Daucus carota com conversões e excessos enantioméricos que chegaram a >99%. Orto organosseleno e metiltio feniletanóis foram resolvidos em seus isômeros R e S por ação de lipase imobilizada (Novozyme 435) em presença de acetato de vinila com excessos enantioméricos acima de 99% .The first part of this thesis shows the preparation of organic compounds containing selenium or tellurium. For this purpose, four methodologies were applied: ortho-metallation of 1-phenylethanol, metal-halogen exchange involving aromatic halides, electrophilic aromatic substitution using tellurium tetrachloride and reactions with aryldiazonium salts and diselenides or ditellurides. Next, the aryl tellurides were applied in Palladium catalyzed coupling reactions with terminal alkynes, tellurium-lithium exchange reactions and oxidation of Te(II) to Te(IV). The second part of this thesis consists in the inverstigation of biocatalyzed reactions. Biotransformations of substrates without Se or Te atoms were initially investigated. Carbonyl reduction reactions and deracemization of secondary alcohols were observed by means of whole fungal cells and plants. Meta and para organoseleno acetophenones were then reduced with baker´s yeast, whole fungal cells and Daucus carota, yielding the corresponding organoseleno phenylethanols optically pure with enantiomeric excess up to >99%. Ortho organoseleno e methylthio phenylethanols were resolved in both enantiomeric forms by reacting them with immobilized lipase (Novozyme 435) and vinyl acetate in hexane. High values of enantiomeric excess (>99%) were obtained.
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Cota, Olinta Leone. "Emiss?o de metano por bovinos nelore submetidos a diferentes planos nutricionais." UFVJM, 2013. http://acervo.ufvjm.edu.br:8080/jspui/handle/1/329.
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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES)
Funda??o de Amparo ? Pesquisa do estado de S?o Paulo (FAPESP)
Objetivou-se avaliar o consumo e digestibilidade dos nutrientes da dieta e mensurar a emiss?o de metano de bovinos Nelore submetidos a diferentes planos nutricionais. O experimento foi conduzido no Centro APTA Bovinos de Corte, Instituto de Zootecnia - Sert?ozinho?SP. Para tal, no ano de 2012, em sistema de confinamento, 47 bovinos da ra?a Nelore foram utilizados e receberam dieta ? base de silagem de milho durante 35 dias, no per?odo de novembro e dezembro do mesmo ano. Ap?s o confinamento, esses mesmos animais foram alocados em piquetes de Urochloa brizantha cv Marandu, no per?odo das ?guas, nos meses de dezembro, janeiro, e fevereiro, por per?odo experimental de 44 dias, e submetidos ?s mesmas avalia??es. Utilizou-se delineamento experimental inteiramente casualizado, sendo o plano nutricional de cada per?odo avaliado constituiu um tratamento e cada animal uma repeti??o. Para determina??o da excre??o fecal e a partir dela obter-se o consumo de mat?ria seca do pasto, foi fornecido aos animais o indicador ?xido cr?mico e o indicador di?xido de tit?nio para a estimativa do consumo individual de suplemento. Amostras de fezes foram coletadas por 3 dias consecutivos, em hor?rios predeterminados e amostras dos ingredientes e do pasto foram coletadas e amostradas durante o per?odo experimental e todas conservadas congeladas para posteriores an?lises bromatol?gicas. Para obten??o das estimativas dos coeficientes de digestibilidade aparente da mat?ria seca (DMS) e dos nutrientes (DN), utilizaram-se as f?rmulas: DMS = [(Consumo de MS ? Excre??o fecal)/Consumo de MS] x100; DN= [(Consumo de nutriente ? Excre??o do nutriente nas fezes)/Consumo de nutriente] x100 para o plano nutricional confinamento e DMS= 100 ? (100 x % FDNi no alimento)/( %FDNi nas fezes); DN= 100 ? (100 x % FDNi no alimento x % nutriente nas fezes)/( %FDNi nas fezes x %nutriente no alimento) para o plano nutricional pastejo no per?odo das ?guas. Para quantifica??o do metano, utilizou-se a t?cnica do g?s tra?ador SF6. As an?lises estat?sticas foram feitas utilizando o procedimento GLM do SAS e no modelo de an?lise foram inclu?dos os efeitos fixos de sexo e dieta e o efeito linear da covari?vel peso. As m?dias foram ajustadas pelo m?todo dos quadrados m?nimos e foram analisadas pelo teste de Tukey em n?vel de 5% de probabilidade. Os consumos de mat?ria seca total e de mat?ria org?nica diferiram entre os tratamentos, sendo maior para a dieta no confinamento (P<0,05). A digestibilidade da mat?ria seca foi maior no confinamento enquanto que a digestibilidade da mat?ria org?nica foi menor nesse tratamento (P<0,05). A emiss?o CH4/dia (104,01g) pelos animais quando no plano nutricional confinamento (P<0,05) foi maior, por?m, a perda de energia consumida para produ??o de metano (CH4/CEB) foi menor em rela??o ao plano nutricional per?odo das ?guas. No confinamento, obteve-se menor emiss?o de metano por consumo de mat?ria seca que os demais tratamentos (P<0,05). A melhor qualidade da dieta no confinamento proporcionou melhores resultados em rela??o ? emiss?o de metano, demonstrando que o manejo alimentar pode ser uma importante estrat?gia para a mitiga??o de tal g?s produzido por ruminantes, gerando sistemas mais produtivos e sustent?veis.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013.
ABSTRACT This study aimed to evaluate the consumption digestibility of nutrients and measure methane emissions from Nellore under different nutritional plans . The experiment was conducted at the Centro APTA Bovinos de Corte, Instituto de Zootecnia - Sert?ozinho - SP. For such experiment, in 2012 , in feedlot , 47 Nelore bulls were used and were fed a diet based on corn silage during 35 days between November and December of the same year. After confinement, these same animals were placed in paddocks Urochloa brizantha Marandu in rainy period, in the months of December, January, and February for trial period of 44 days and submitted the same evaluations. To estimate fecal output and from it obtain the dry matter intake of pasture was fed to animals marker chromic oxide and titanium dioxide indicator for estimate individual consumption supply .Fecal samples were collected for 3 consecutive days , at predetermined times and samples of ingredients and pastures were collected and sampled during the experimental period and all stored frozen for subsequent chemical analysis . To obtain estimates of the coefficients of apparent digestibility of dry matter (DMD ) and nutrients ( DN ) , we used the formulas : DMS = [ ( consumption MS - fecal excretion ) / consumption MS ] x100 ; DN = [ ( nutrient intake - nutrient excretion in feces ) / nutrient consumption ] x100para nutritional plan containment and DMS = 100 - ( 100 x NDFi % in food) / ( % NDFi faeces ), DN = 100 - ( 100 x % NDFi in food x % nutrient in feces ) / ( % NDFi faeces x % nutrient in food) for nutritional plan grazing during the rainy season . For methane qualification, we used the technique of trace gas SF6.As statistical analyzes were performed using the GLM procedure of SAS in the analysis model and the fixed effects of sex and diet and the linear effect of the covariate weight were included . Means were adjusted by the least squares method and were analyzed by Tukey test at 5% of probability .The intakes of dry matter and organic matter differed between treatments , being higher for the diet in confinement (P<0,05) . The digestibility of dry matter was higher in confinement while the organic matter digestibility was lower in this treatment (P<0,05). The issue CH4/day (104,01 g ) by the animals when the nutritional plane confinement (P<0,05) was higher , however, the loss of energy consumed to produce methane (CH4/CEB) was lower compared to the nutrition plan rainy season. In confinement, gave lower emissions of methane per dry matter intake than the other treatments (P<0.05). The best quality of the diet in confinement provided better results in relation to methane emission, show ing that feeding management can be an important strategy to mitigate this gas produced by ruminants , generating more sustainable and productive systems .
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Tseke, Pontsho Edmund. "Responses of tomato plant growth and root-knot nematodes to phytonematicides from fermented fresh fruits of two indigenous cucumis species." Thesis, University of Limpopo, 2013. http://hdl.handle.net/10386/1673.
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Thesis (M.Sc. (Plant Production)) -- University of Limpopo, 2013Two phytonematicides were researched and developed from fermented crude extracts of wild watermelon (Cucumis africanus) and wild cucumber (Cucumis myriocarpus) fruits for use as alternatives to methyl bromide in managing root-knot (Meloidogyne species) nematodes in tomato (Solanum lycopersicum) production. Fruits of C. africanus contain cucurbitacin B (C32H48O8), while those of C. myriocarpus contain cucurbitacin A, which comprises cucumin (C27H40O9) and leptodermin (C27H38O8). Phytonematicides from C. africanus and C. myriocarpus fruits are referred to as nemafric-B and nemarioc-A, respectively. The two phytonematicides, due to their origin from plant species with allelochemicals, have high potential of being phytotoxic to crops. The use of the Curve-fitting Allelochemical Response Dosage (CARD) computer-based model assisted in the establishment of concentrations which were stimulatory to growth of tomato (Solanum lycopersicum) plants, while exhibiting nematoxic properties to Meloidogyne species. The two phytonematicides were developed from crude extracts of fruits dried at 52˚C in air-forced ovens and ground in a Wiley mill through 1-mm-opening sieves. However, equipment for drying and grinding fruits would not be accessible to smallholder farmers who wished to prepare their own products on-farm. The objective of this study therefore, was to determine whether nemafric-BL and nemarioc-AL produced from fresh fruit of the two Cucumis species would be suitable for use (i.e. non phytotoxic) in tomato production for managing population densities of M. incognita race 2. In order to distinguish the products of fresh (F) fruits from those of dried (D) fruits, they were code-named nemafricF-BL or nemariocF-BL and nemafricD-BL or nemariocD AL, respectively, where G and L denoted granular and liquid formulations, respectively. Tomato cv. ‘Floradade’ seedlings were infested with 3 000 eggs and second-stage xv juveniles of M. incognita race 2. An equivalent of 40 g and 80 g dried fruit mass of nemafric-B and nemarioc-A, namely, 284 g and 411 g fresh fruit mass for nemafric-B and nemarioc-A, respectively, were separately fermented using EMROSA effective micro-organisms mixed with 16 L chlorine-free tapwater in 20 L container for 14 days at ± 25˚C, allowing pH to gradually decline to ± 3.7. Separate experiments for each product run concurrently. Treatments, namely, 0, 2, 4, 8, 16, 32 and 64% concentrations, where for instance, 2% = 20 ml/1000 ml x 100, were arranged in a randomised complete block design, with 10 replications. Blocking in the greenhouse was done for wind direction which was regularly erected by fans for cooling down the greenhouse. At 56 days after weekly application of each treatment, flower number, fruit number, dry shoot mass, dry root mass, dry fruit mass, plant height, stem diameter and nematode numbers were each subjected to analysis of variance. Nematode data were, prior to analysis, transformed using log10(x + 1), but untransformed data were reported. Using the sum of squares, nemafric-BL and nemarioc-AL treatments affected dry root mass, dry shoot mass, flowers number, fruit number, plant height and stem diameter. Nemafric-BL contributed 67%, 78%, 58%, 43%, 60% and 26%, while nemarioc-AL contributed 71%, 61%, 19%, 35%, 34% and 24% to total treatment variation of the six respective variables. Plant variables with significant (P ≤ 0.05) treatment effects were further subjected to the CARD model to generate seven biological indices, with three distinct phases, namely, stimulation, neutral and inhibition phases. Using the quantified stimulation phase, the mean concentration stimulation range (MCSR) was computed for each variable using two biological indices, namely, threshold stimulation point (Dm) and saturation point (Rh). The CARD model explained 98%, 99%, 98% and 98% of the quadratic models of dry root mass, dry shoot mass, plant height and stem diameter, xvi respectively, against increasing concentrations of nemarioc-AL. Similarly, the CARD model explained 99%, 96%, 84% and 93% of total treatment variation in the respective plant variables. The integrated MCSR [MSCR = Dm + (Rh/2)] for nemafric-BL on tomato plants was 7%, while that for nemarioc-AL was 4%. In the CARD model, the overall sensitivities (∑k) of tomato plants exposed to nemafric-BL and nemarioc-AL were 3 units and 5 units, respectively. Tomato plants were therefore, less sensitive to nemarioc-AL since it had higher ∑k value than nemafric-BL. At 4% nemarioc-AL and at 7% nemafric-BL, the two phytonematicides were each highly suppressive to population densities of M. incognita race 2. In conclusion, on the basis of non-phytotoxicity of the computed MCSR values and their suppressive effects on population densities of M. incognita race 2, the smallholder farmers could produce nemafric-BL and nemarioc-AL phytonematicides on-farm. However, the production of the two products from fresh fruits would not be sustainable since fruits of the two Cucumis species are highly seasonal due to the high incidence of post-harvest decays.
The Land Bank Chair of Agriculture – University of Limpopo, Limpopo Agro-processing Technology Station,and the Flemish Interuniversity Council of Belgium
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Innocent-Ukachi, Adanma Chinedum. "Microbial population dynamics and impact on hydrolysis of phytate and phenolic compounds during fermentation of ogi, an indigenous fermented cereal product." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/32615/.
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Ogi is a fermented food made from maize, sorghum or millet which serves as complementary food for infants and breakfast for adults in Nigeria, West Africa. This study characterized the microbial diversity of maize and sorghum grains and ogi produced by their natural fermentation in an attempt to understand the roles of the key microbial species and the impact of the population dynamics and selected species on changes in nutritional composition and aroma notes of ogi during fermentation. A combined approach of culture dependent and culture independent methods of analysis was applied to investigate the microbial community of grains and ogi from two different sources. Microbial diversity and viable populations varied with the source of the grain. Bacterial and fungal genera identified with the partial 16S rRNA and 26S rRNA sequence analysis respectively in maize and sorghum were Bacillus, Enterobacter, Micrococcus, Kytococcus, Pantoea, Staphylococcus, Amycolatopsis, Methanoculleus, Aspergillus, Penicillium, Eupenicillium, Acremonium, Schizosaccharomyces, Meyerozyma, Hyphopichia, and Pichia in maize grains; Enterococcus, Enterobacter, Pantoea, Bifidobacterium, Aspergillus, Cladosporum, and Penicillium in maize ogi; Enterococcus, Enterobacter, Pantoea, Aeribacillus, Cyanobacterium, Acinetobacter, Fusarium and Trametes in sorghum grains; and Pediococcus, Lactobacillus, Enterococcus, Bacillus, Cladosporum and Penicillium in sorghum ogi. Similar species were observed in both sources of maize while those of sorghum differed slightly. Predominant microbes included species of Enterobacteriaceae and moulds. Acetic acid bacteria were not identified as part of the diverse community. Following the predominance of moulds during the natural fermentation, preliminary screening was performed by PCR using specific biosynthetic gene primers to test whether they are the mycotoxin producing species. None of the genes tested were detected by PCR thus they may not be the toxin producing species. Starch, non-starch polysaccharide (NSP), phytate and phenolic compounds were determined in the grains and respective ogi to ascertain the levels of these nutritionally important components in the naturally fermented ogi and the impact of the varying microbial populations on the fate of these compounds during fermentation. In the grains, the average starch and NSP contents in each case were 80.35 g/100g and 9.40g/100g in maize and 93.12 g/100g and 8.14 g/100g in sorghum. Out of the total in grain the average percentage recovery of starch and NSP respectively in the ogi showed 63% and 42% in maize and 58% and 27% in sorghum. Maize showed good starch and fibre (NSP) retention than sorghum after fermentation. To further understand the types and levels of polymers in NSP hydrolysis in ogi fermentation, HPLC analysis of the hydrolysed extract was performed. Glucose was entirely present in maize and sorghum ogi which represents the beta-D-glucans while arabinose and xylose (in maize only), mostly lost with the pomace, signify the arabinoxylans. Overall variations in the microbial populations of sorghum seemed causal to the difference in starch and NSP recoveries. Phytate was assessed based on release of total phosphorus in the samples by enzymatic and chemical methods. Recovery of phytate in the naturally fermented ogi ranged from 18-25% in maize and 40-48% in sorghum suggesting greater phytase activity and more nutrient bioavailability in maize ogi than in the sorghum. Greater activity in maize reflects the presence of phytate hydrolysing species such as Aspergillus in the grain. Total phenolic content (TPC) was assessed by Folin-Ciocalteu colorimetric method after direct extraction of samples by saponification. TPC in the original grains ranged from 410–437 mg GAE/100g in maize and 221–247 mg GAE/100g in sorghum. Due to the nutritional significance, the amount of phenolics that are either freely soluble or are covalently bound to the food matrix were assessed. Soluble phenolics in ogi ranged from 16-38% in maize and 32-49% in sorghum based on the total soluble fraction in the original grain. In all cases loss of soluble phenolics with the waste waters accounted for 12-25% and 31-39% with the pomace. Only the LAB population seemed to correlate with the release of phenolics in the natural fermentation. Given the higher value of soluble phenolics, naturally fermented sorghum ogi appeared to have higher antioxidant potential than the maize ogi. Furthermore an attempt was made to ascertain whether the use of selected microbes would improve the antioxidant properties and aroma of ogi while minimizing the incidence of pathogens due to chance inoculation. Thus the impact of selected LAB (Pediococcus pentosaceus) and fungi (T. hirsuta and A. zeae previously shown to have phytase activity) on changes in phytate, phenolics and aroma of ogi was assessed following a parallel experiment to the previous study but using autoclaved grains. Five fermentation treatments of the pure and co-cultures were investigated. Cell populations in all culture fermentations varied and reached the average maximum of log 6-9 cfu/ml. Changes in the distribution of bound and soluble phenolics were observed showing esterase activity. Leaching of phenolics was evident in all cases but was higher in the sorghum fermentations. Higher levels of soluble phenolics were recovered in pure culture fermented ogi using T. hirsuta or P. pentosaceus than in the natural fermentation having 76% and 45% of the original soluble fraction in maize and sorghum respectively. This suggests greater antioxidant potentials than the naturally fermented ogi. Pure culture fermentations using T. hirsuta and co-culture of P. pentosaceus with A. zeae reduced phytate by 97% and 96% in maize and sorghum ogi respectively showing greater phytase activity and more nutrient bioavailabilty in the ogi than in the natural fermentation. The aroma profile of ogi was analysed by solid-phase microextraction and gas chromatography-mass spectrophotometry (SPME GC-MS). Ethyl acetate, butyl acetate and ethyl hexanoate were observed as the key active aroma components in ogi. The ester, methyl thiobutanoate was found to be unique to the naturally fermented ogi suggesting that it may have been generated by species other than the selected starter organisms. Overall in both natural and starter culture fermentations, maize ogi showed high relative abundance of volatile components suggesting good substrate compatibility and utilization during fermentation. Thus compounds with high threshold values may be significant in the aroma notes of maize ogi. P. pentosaceus and T. hirsuta in pure and in co-culture fermentations produced ogi with aroma notes mostly related to the naturally fermented product. In conclusion the diversity and levels of the initial microflora and the structural composition of grain could be major factors contributing to the nutritional compositional changes in ogi fermentation.
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Ré, Ana de Almeida. "Aplicação de infusões de ervas aromáticas para substituição de aditivos químicos num modelo de carne fermentado." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20364.
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Dissertação de Mestrado Integrado em Medicina VeterináriaAtualmente, existe uma procura crescente por conservantes naturais, sobretudo de origem vegetal, para reduzir o conteúdo de nitrito e/ou nitrato (aditivos químicos) em produtos curados à base de carne. Com este trabalho pretendeu-se estudar formas de substituir o uso destes aditivos químicos por infusões de quatro ervas aromáticas (Manjericão Rubra, Tomilho Limão, Orégãos vulgar e Sálvia Ananás), como fonte natural de nitrato, avaliando a evolução da microbiota tecnológica, características físico-químicas e sensoriais (baseado numa escala Just about right), num modelo cárneo armazenado em refrigeração durante quatro dias. Foram realizadas seis formulações, com diferentes concentrações de nitrato de sódio (mg) por quilograma de produto cárneo, correspondentes a: (C) Controlo com 0 ppm; (T1) Manjericão rubra com 70 ppm; (T2) Tomilho limão com 70 ppm; (T3) Manjericão rubra com 100 ppm; (T4) Sálvia ananás com 100 ppm; (T5) Orégãos com 100 ppm. Os modelos cárneos foram analisados realizando-se contagens de Aeróbios totais a 30 ºC, Enterobacteriaceae, Bactérias Ácido Lácticas (BAL) e Staphylococcus coagulase negativa (SCN). Foram ainda determinados os teores de nitratos, nitritos, cloretos, a cor e o pH. As infusões com sálvia ananás mostraram ter um maior conteúdo de nitrato (63.124 mg/100ml) em comparação com infusões de tomilho limão e orégãos. O modelo cárneo T4 apresentou uma maior quantidade de nitratos (média 16.91 mg/kg). Este produto modelo após um período de 2 para 4 dias de armazenamento a 4 ºC, apresentou valores de nitrito de 3.93 mg/kg, onde se observou que a cor após cozedura teve um aumento da coordenada a* no dia 4, demonstrando uma cor mais rosada/avermelhada, indicativo do desenvolvimento do nitrosohemocromogénio. Além disso na caracterização sensorial do produto modelo não se notou nenhum aroma a ervas ou especiarias, exibindo sabores e cheiros neutros. Estes resultados indicam que os ingredientes naturais, como a infusão de sálvia ananás, podem ser possivelmente utilizados como alternativa a aditivos químicos na cura tradicional. Contudo, é necessária mais investigação para avaliar o impacto sensorial e microbiológico deste ingrediente quando utilizado em produtos curados à base de carne com novas formulações e com a adição de novos condimentos.
ABSTRACT - Application of aromatic plants infusions to replace chemical additives in a fermented meat model - Currently, there is an increasing demand for natural preservatives, mainly of vegetable origin, to reduce the content of nitrite and/or nitrate (chemical additives) in cured meat products. This work aimed to study ways to replace the use of these chemical additives by infusions of four aromatic plants (Red Basil, Lemon Thyme, Common Oregano and Pineapple Sage), as a natural source of nitrate, evaluating the evolution of technological microbiota, physical-chemical and sensory characteristics (based on a Just about right scale), in a meat model stored in refrigeration for four days. Six formulations were performed, with different concentrations of sodium nitrate (mg) per kilogram of meat product, corresponding to (C) 0 ppm control; (T1) 70 ppm red basil; (T2) 70 ppm lemon thyme; (T3) 100 ppm red basil; (T4) 100 ppm pineapple sage; (T5) 100 ppm common oregano. The meat models were analysed by performing total Aerobic counts at 30 ºC, Enterobacteriaceae, Lactic Acid Bacteria (BAL) and Staphylococcus coagulase negative (SCN). The levels of nitrates, nitrites, chlorides, colour and pH were also determined. Pineapple Sage infusions showed a higher nitrate content (63,124 mg/100ml) compared to lemon thyme and common oregano infusions. The T4 meat model showed a higher nitrate content (mean 16.91 mg/kg). This model product after a period of 2 to 4 days of storage at 4 ºC, showed nitrite values of 3.93 mg/kg, where it was observed that the colour after cooking had an increase of the a* coordinate on day 4, showing a pinker/redder colour, indicative of the development of nitrosohemochromogen. In addition, the sensory characterization of the model product did not show any herbs or spices aroma, presenting neutral flavours and smells. These results indicate that natural ingredients, such as pineapple sage infusion, can possibly be used as an alternative to chemical additives in traditional curing. However, further research is needed to assess the sensory and microbiological impact of this ingredient when used in cured meat products with new formulations and the addition of new condiments.
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Books on the topic "Fermented plants"
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teacher), Sin Kyŏng-sun (Korean, ed. Kojŏn esŏ mannanŭn hanbang parhyoaek. Sŏul-si: Hanam Ch'ulp'ansa, 2013.
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N, Zhuravlev I͡U︡, ed. Ferment peroksidaza: Uchastie v zashchitnom mekhanizme rasteniĭ. Moskva: "Nauka", 1988.
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Handbook of plant-based fermented food and beverage technology. 2nd ed. Boca Raton, FL: CRC Press, 2012.
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Han, Emily. Wild drinks and cocktails: Handcrafted squashes, shrubs, switchels, tonics, and infusions to mix at home. 2016.
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Hui, Y. H., and E. Özgül Evranuz, eds. Handbook of Plant-Based Fermented Food and Beverage Technology. CRC Press, 2012. http://dx.doi.org/10.1201/b12055.
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The fruit forager's companion: Ferments, desserts, main dishes, and more from your neighborhood and beyond. 2018.
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Hart, D. G. American Catholic. Cornell University Press, 2020. http://dx.doi.org/10.7591/cornell/9781501700576.001.0001.
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This book places the rise of the United States' political conservatism in the context of ferment within the Roman Catholic Church. How did Roman Catholics shift from being perceived as un-American to emerging as the most vocal defenders of the United States as the standard bearer in world history for political liberty and economic prosperity? This book charts the development of the complex relationship between Roman Catholicism and American conservatism, and it shows how these two seemingly antagonistic ideological groups became intertwined in advancing a certain brand of domestic and international politics. Contrary to the standard narrative, Roman Catholics were some of the most assertive political conservatives directly after World War II, and their brand of politics became one of the most influential means by which Roman Catholicism came to terms with American secular society. It did so precisely as bishops determined the church needed to update its teaching about its place in the modern world. Catholics grappled with political conservatism long before the supposed rightward turn at the time of the Roe v. Wade decision in 1973. The book follows the course of political conservatism from John F. Kennedy, the first and only Roman Catholic president of the United States, to George W. Bush, and describes the evolution of the church and its influence on American politics. By tracing the roots of Roman Catholic politicism in American culture, the book argues that Roman Catholicism's adaptation to the modern world, whether in the United States or worldwide, was as remarkable as its achievement remains uncertain.
Book chapters on the topic "Fermented plants"
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Alu’datt, Muhammad Hussein, Taha Rababah, Hafiz Arbab Sakandar, Muhammad Imran, Neveen Mustafa, Mohammad Noor Alhamad, Nizar Mhaidat, et al. "Fermented Food-Derived Bioactive Compounds with Anticarcinogenic Properties: Fermented Royal Jelly As a Novel Source for Compounds with Health Benefits." In Anticancer plants: Properties and Application, 141–65. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-8548-2_7.
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O'Rell, Kevin, and Ramesh C. Chandan. "Yogurt plant." In Manufacturing Yogurt and Fermented Milks, 331–52. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch15.
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Bogart, Dennis. "Plant cleaning and sanitization." In Manufacturing Yogurt and Fermented Milks, 319–30. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch14.
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Ayajuddin, Mohamad, Priyanka Modi, Bovito Achumi, Muralidhara, and Sarat Chandra Yenisetti. "Plant Products and Fermented Foods as Nutrition and Medicine in Manipur State of Northeast India: Pharmacological Authenticity." In Bioprospecting of Indigenous Bioresources of North-East India, 165–79. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-0620-3_10.
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Pyar, Hassan, K. K. Peh, and L. Min-Tze. "Proximate Composition of Mango (Mangifera indica L.) and Honeydew (Cucumis melo) Wastes Fermented with Monoculture of Probiotics Lactobacillus Species." In Biology Education and Research in a Changing Planet, 143–53. Singapore: Springer Singapore, 2015. http://dx.doi.org/10.1007/978-981-287-524-2_15.
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Wetterauer, Bernhard, Eric Hummel, Steffen Walczak, Melanie Distl, Markus Langhans, Pille Wetterauer, Frank Sporer, Eckhart Wildi, and Michael Wink. "Physiology of Camptothecin Synthesis in Plants and Root Organ Cultures of Ophiorrhiza mungos L. and Its Production in Root Fermenters." In Exploring Plant Cells for the Production of Compounds of Interest, 291–338. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58271-5_11.
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Nedelcheva, Anely, and Yunus Dogan. "Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View." In Fermented Food Products, 105–18. CRC Press, 2019. http://dx.doi.org/10.1201/9780429274787-8.
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"- U.S. Dairy Processing Plants: Safety and Inspection." In Handbook of Animal-Based Fermented Food and Beverage Technology, 524–49. CRC Press, 2016. http://dx.doi.org/10.1201/b12084-34.
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"Non-nutrient components of food." In Oxford Handbook of Nutrition and Dietetics, edited by Joan Webster-Gandy, Angela Madden, and Michelle Holdsworth, 185–98. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199585823.003.0009.
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Alcohol 186 Biologically active dietary constituents 190 Food additives 194 The alcohol present in alcoholic drinks is ethanol (ethyl alcohol), C2H5OH. Ethanol is produced by the fermentation of glucose in plants. Sugars in grapes and apples are fermented to produce wine and cider; barley starch is hydrolysed to glucose in the production of beer. Other fruits and cereals are used to produce alcoholic drinks, e.g. rice for sake and rye for some whisky. The resultant alcohol is diluted to produce the appropriate alcohol content of drinks. By law, drink labels must show the strength of alcohol present; this is expressed as the percentage alcohol by volume (abv). 10% abv is equivalent to 7.9 g of alcohol per 100 ml (...
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Nuraida, Lilis. "Fermented Protein-rich Plant-based Foods." In Fermented Food Products, 141–66. CRC Press, 2019. http://dx.doi.org/10.1201/9780429274787-10.
Full textConference papers on the topic "Fermented plants"
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Ignat, Madalina, Lucretia Miu, Emanuel Hadimbu, Claudiu Sendrea, Maria-Cristina Micu, Simona Maria Paunescu, Iulia Maria Caniola, and Elena Badea. "The influence of TiO2 and N-TiO2 nanopowders in natural leather finishing for heritage or modern binding." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.v.3.
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The methods for processing raw hides over time, have been numerous: smoke, fat, fermented milk, egg, volcanic soils, plants (shells, fruits, leaves) and so on. The books binding with leather has its origins in the Orient and are known various types of goatskin and calfskin, tanned with sumac finished marbled (sapphire), in black (Moroccan), by floating and dyeing in various colors (Cordoba leathers). Preoccupations regarding the assurance of optimal characteristics for the binding leathers, respectively the durability of the leathers for the restoration of the patrimony objects or of the modern binding were of the most topicality in the last decades, abroad and also in our country. The paper describes the finishing of vegetable and alum tanned leather samples that have been functionalized with titanium dioxide (TiO2) or nitrogen-doped titanium dioxide (N-TiO2) nanopowders, in different concentrations. To simulate soiling in real conditions, four types of soiling agents were applied: tea, coffee, beetroot extract and pen paste. The samples were exposed to irradiation in a photoreactor with various light sources for up to 192 hours. The evaluation of the photocatalytic degradation was performed by the CIELab technique.
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RUSANOWSKA, Paulina, Magda DUDEK, Marcin ZIELIŃSKI, and Marcin DĘBOWSKI. "BIOGAS POTENTIAL OF DIGESTATE AFTER FERMENTATION OF SIDA HERMAPHRODITA SILAGE." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.194.
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Lignocellulosic biomass is one of the most widely used substrate in methane digestion. Among plants with a high yield potential, Sida hermaphrodita is particularly noteworthy, due to Sida can be grown on low quality soils and its utilization for energy purposes is not competitive with food crops. Methane fermentation of biomass with such a complex structure usually requires application of pre-treatment methods for efficient utilization of its cellulose and hemicellulose. It is economically justified to control of digestate if substrate was efficiently used. The study aimed to measure biogas potential of digestate after fermentation of Sida hermaphrodita silage. The post-fermentation of two samples of digestate from the reactors operated at organic compounds loading 2 kg/(m3∙d) – S1 and 3 kg/(m3∙d) – S2 was performed. Hydraulic retention time in these reactors was 50 d and 33 d, respectively. Biogas potential of fermented sludge was measured with the use of AMPTS II (Bioprocess control). Biogas production was 0.012 L/g TS and 0.031 L/g TS from digestate’s S1 and S2, respectively. The methane content in biogas was 15% from digestate S1 and 50% from digestate S2. The obtained results suggest that digestate from reactor with organic compounds loading of 3 kg/(m3∙d) still has high biogas potential, and hydraulic retention time in this reactor should be prolonged.
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Han Liu, Hong Guan, Qi Zhang, Wenqin Yang, and Jicheng Liu. "Research on yoghurt of plant protein fermented by Bifidobacteria adolescentic." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966181.
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Noh, JH, P. Seok, M. Jang, EY Gu, BS Lee, YB Kim, and KH Han. "Acute oral dose toxicity studies of fermented Platycodon grandiflorus powder in Sprague-Dawley rats and Beagle dogs." In 67th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research (GA) in cooperation with the French Society of Pharmacognosy AFERP. © Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3400417.
Full textReports on the topic "Fermented plants"
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.
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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.