ライフサイエンスコーパス: ferment

1 t habitats as sources of fungal diversity in ferments.

2 ion of endogenous and microbial enzymes when fermented.

3 Two of the proteins, a sucrose non-fermenting 1-related protein kinase and an isopropylmala

4 Sucrose non-fermenting 1-related protein kinases (SnRKs) are importa

5 c activities of two protein kinases: SUC-NON-FERMENTING-1-RELATED KINASE1 (SnRK1) and TARGET OF RAPAM

6 1.45% and 2.51% vs. 2.29%, respectively) and fermented (3.35% vs. 2.66% and 3.04% vs. 2.61%, respecti

7 tracts increased significantly in raw (35%), fermented (48%), roasted (88%) and steamed (91%) SIM, co

8 f identifying commonly occurring bacterially fermented alcoholic beverages worldwide, including palm

9 Nine wines obtained by fermenting Aligote musts with individual starter culture

10 d heating on the antioxidant activity of the fermented and fermented baked (kisra) dough prepared fro

11 ntioxidant polyamines were found in both non-fermented and fermented soybean products.

12 ompounds responsible for the unique aroma of fermented and fried soy tempeh.

13 For the biscuit samples, the fermented and malted biscuits had higher moisture, crude

14 In this study, fermented and non-fermented jabuticaba pomaces were stud

15 s content was reduced by 24%, 25% and 34% in fermented and stewed (30 and 60-min) red cabbage, respec

16 re prepared for a structured set of samples (fermented and unfermented teas from six high-, mid- and

17 m six high-, mid- and low-grown plantations; fermented and unfermented teas from two harvesting seaso

18 les and quantitative PCR, we found that both fermenting and Fe(III)-reducing bacteria were stimulated

19 pated differences in metabolic flows between fermenting and respiring cells.

20 nated by taxa affiliated with CH4 oxidizing, fermenting and SO42- reducing lineages.

21 sence of oligopeptides in unfermented, under fermented, and well-fermented cocoa beans from all of th

22 the aroma composition of the apple juice and fermented apple.

23 The colonic Bacteroidetes with potential to ferment arabinoxylans include Bacteroides intestinalis.

24 another vinification made with white grapes fermented as for typical red wine, in the presence of sk

25 Porphyromonas gingivalis is a peptide-fermenting asaccharolytic periodontal pathogen.

26 ed question concerns the origin of fruit and ferment associated microbes.

27 Each year, a data bank is developed by fermenting authentic apples juices in order to control c

28 ented products and evaluate the influence of fermenting bacteria (classical fermenting starters and a

29 The utility of targeting fermenting bacteria is exemplified by the fact that this

30 n levels did not differ as a function of the fermenting bacteria used in commercial fermented goat or

31 um group, an important group of carbohydrate-fermenting bacteria, in the feces of patients with IBD a

32 key role in anaerobic redox balance in many fermenting bacteria.

33 Cocultures of Pelobacter SFB93, a C2H2-fermenting bacterium, with D. mccartyi strain 195 or wit

34 ses of 3-4 orders of magnitude of an ethanol-fermenting Bacteroidetes population also present in KB-1

35 he antioxidant activity of the fermented and fermented baked (kisra) dough prepared from two Sorghum

36 e temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids conte

37 Considering only well fermented beans, the metabolic profile obtained by (1)H

38 process occurred during mashing (54%), with fermented beer containing approximately 10% of the (77)S

39 Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and ref

40 using a collection of isolates obtained from fermented beverages and from natural environments on fiv

41 The capacity of both the fermented beverages and the capsules to reduce incidence

42 Although in modern societies fermented beverages are associated with socializing, cel

43 The pH values of the fermented beverages ranged from 4.0 to 6.0 by day 7, whi

44 tunities for enhancing the tropical aroma in fermented beverages.

45 Relative abundance of lactose-fermenting Bifidobacterium, Faecalibacterium, and Lactob

46 strains of Lactobacillus spp., compared with fermented bovine milk.

47 mented camel milks were higher than those of fermented bovine milk.

48 mg/L) and AA (2.0 mg/L) in bacteria-free non-fermented bovine milk], which could not measured so far

49 /g in rice bran and reaching 765mug/g in the fermented bran.

50 In fact well fermented brown beans form a group clearly separated fro

51 rafficking and regulation of iron in growing fermenting budding yeast.

52 Fermented butter (LH-butter) was produced by churning th

53 Prebiotic soluble fibers are fermented by beneficial bacteria in the colon to produce

54 FOS molecules with a low DP are preferably fermented by beneficial microbiota than inulin molecules

55 grounds (SCG), rich in dietary fiber can be fermented by colon microbiota producing short-chain fatt

56 ot utilizable by the human host, they can be fermented by colonic bacteria.

57 The substrate fermented by K. marxianus contained the highest sum of f

58 was produced by churning the cream that was fermented by lactobacilli at 37 degrees C for 24 h.

59 Pea seeds were fermented by Lactobacillus plantarum 299v in monoculture

60 torage periods, except the WSE of camel milk fermented by Lp.K772.

61 st ACE-inhibition of the WSE from camel milk fermented by Lr.K777 was >80%.

62 and starch, respectively, are preferentially fermented by mainly bifidobacteria and lactobacilli in t

63 purification in extracts of cereal matrices fermented by P. freudenreichii.

64 lulosic substrate, glucose which can then be fermented by the bacterium for production of energy and

65 Prebiotics are selectively fermented by the gastrointestinal microflora, resulting

66 howed higher antioxidant capacity than after fermented cabbage intake.

67 may be related to their specialized diet of fermenting cacti.

68 train Lb. plantarum DSM2468 were employed to ferment camel and bovine milks separately.

69 more inhibited when treated with the WSE of fermented camel milk.

70 ty of water soluble extracts (WSEs) from all fermented camel milks were higher than those of fermente

71 bited a shorter lag time and improved xylose-fermenting capabilities than the parental strain.

72 aerobic Lachnospiraceae and Ruminococcaceae, fermenting carbohydrates and plant aromatic compounds, c

73 ith the RexDvH-binding site and a second for fermenting cells.

74 Clostridium thermocellum can ferment cellulosic biomass to formate and other end prod

75 vely the varietal organoleptic traits of the fermented CGM.

76 cocoa solids, protein, lipids) obtained from fermented cocoa bean samples.

77 cocoa, was therefore useful to characterise fermented cocoa beans as a function of their origin and

78 ion of the aroma precursor extract from well-fermented cocoa beans by ligand-exchange and subsequent

79 es in unfermented, under fermented, and well-fermented cocoa beans from all of the main producing cou

80 n assessed as a means to distinguish between fermented cocoa beans from different geographical and va

81 coa and reports the possibility of upcycling fermented cocoa husks, which are rich in bioactive compo

82 peptide pattern was observed also among well-fermented cocoa samples of different geographical origin

83 efficient methods for quality assessment of fermented cocoa with regard to fermentation quality and

84 Results showed that fermented cocoas can be differentiated from unfermented

85 of Bacteroides thetaiotaomicron, a glutamate-fermenting commensal, was markedly decreased in obese in

86 ng fermentation, epicatechin remained in the fermented cotyledon in high concentrations.

87 ower in fermented goat milk products than in fermented cow milk products (p<0.05).

88 f putative probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated

89 butter produced by Lactobacillus helveticus fermented cream.

90 The dichloromethane-fermenting culture transformed dichloromethane up to thr

91 Fermented dairy product A (FDP-A), but neither the super

92 We evaluated the protective effects of fermented dairy products (FDPs) in an infection model, u

93 ve determination of fenbendazole residues in fermented dairy products is described.

94 Fermented dairy products showed particularly strong inve

95 in the context of dairy foods, particularly fermented dairy products, have neutral or inverse associ

96 In contrast, fermented dairy products, such as cheese and yogurt, gen

97 In fermented dairy products, the tested biogenic amines occ

98 cheeses made in small-scale farms and in 57 fermented dairy products.

99 in, cheese, total dairy, high-fat dairy, and fermented dairy were not associated with eGFR changes.

100 high-fat dairy, (types of) milk, (types of) fermented dairy, cream, ice cream, and sherbet.

101 Dairy intake, especially fermented dairy, was inversely associated with measures

102 that respire CF to dichloromethane (DCM) and ferment DCM to nonchlorinated products promises that bio

103 by different fiber-utilizing bacteria, which ferment dietary fiber into short chain fatty acids (SCFA

104 The human gut microbiota ferments dietary non-digestible carbohydrates into short

105 o yeast H2O2 production could be detected in fermented dough or broth.

106 raditional food produced through steaming of fermented dough.

107 ntrary to current belief, the pH decrease in fermenting dough is primarily caused by the production o

108 e previously reported high levels of H2O2 in fermenting dough were most probably due to the lack of s

109 Raman measurements of fermented, dried and unpeeled cocoa beans were performed

110 ol levels more quickly than ingestion of the fermented drinks.

111 ivable candidate phylum has been proposed to ferment fibre for herbivores, and thus may contribute to

112 Ikan pekasam is a fermented fish product produced in Malaysia and is usual

113 of high concentrations of biogenic amines in fermented food by bacteria, it is advisable to use CFS f

114 tryptophan and its derivatives in different fermented food matrices.

115 ay using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white ch

116 Tempeh is a fermented food, popular mainly in south-east Asia, but a

117 Fermented foods can be valuable models for processes in

118 Microbial communities of fermented foods have provided humans with tools for pres

119 s of melatonin isomer were detected in yeast-fermented foods such as 170.7 +/- 29.9 ng/ml in red wine

120 nic acid, beer and red wine samples as yeast-fermented foods were found to contain kynurenic acid.

121 ase (MAO), exists widely in plants, animals, fermented foods, and salted foods.

122 ubstances occurring in thermally treated and fermented foods, that may react with amino and sulphydry

123 t concentrations in a broad range of raw and fermented foods.

124 Tempeh was fermented for 5 days and fried, and the main aroma compo

125 ictory sensory information during feeding on fermenting fruit that releases both food odor and the in

126 For a fruit fly, locating fermenting fruit where it can feed, find mates, and lay

127 Pig ETEC strain was unable to ferment galactooligosaccharide-neoglycans.

128 ades ago, Otto Warburg observed that cancers ferment glucose in the presence of oxygen, suggesting th

129 Our analysis shows that MSBL1 may ferment glucose via the Embden-Meyerhof-Parnas pathway.

130 tive species, regardless of their ability to ferment glucose.

131 ew well-recognized biochemical pathways when fermenting glucose or other hexoses.

132 The rumen bacterium ferments glucose to 1.3 acetate, 0.7 ethanol, 2 CO2, and

133 e bacterium Clostridium cellobioparum, which fermented glycerol into ethanol in high yields (90%) and

134 Se levels were significantly lower in fermented goat milk products than in fermented cow milk

135 f the fermenting bacteria used in commercial fermented goat or cow milks or in the lab-produced goat

136 s plantarum and another one without it), and fermented goats' milk samples available in the market we

137 lability from two experimental ultrafiltered fermented goats' milks (one of them with the probiotic L

138 ) and 17%/32 degrees C (93.5%) of moldy plus fermented grains, named drastic conditions (DC).

139 ored under 14%/32 degrees C exhibited 16% of fermented grains, while at 17%/25 degrees C (42.3%) and

140 carried by carbapenem-resistant non-glucose-fermenting Gram-negative bacilli (CR-NF) in their instit

141 The non-glucose-fermenting Gram-negative bacilli Pseudomonas aeruginosa

142 sicochemical, mineral and sensory profile of fermented green Spanish-style Manzanilla olives, using a

143 gastrointestinal tracts of numerous hindgut-fermenting herbivores, but their physiology is poorly ch

144 with the plant-feeding adaptation of foregut-fermenting herbivores.

145 onization and invasive disease S. pneumoniae ferments host-derived carbohydrates as its primary means

146 several that were only isolated from hindgut-fermenting hosts, and four previously unrepresented by a

147 atform chemicals from such substrates and to ferment hydrothermally pretreated rice straw under simul

148 uch as cows, sheep, and goats, predominantly ferment in their rumen plant material to acetate, propio

149 Plants were cropped and left to ferment in water for 2 weeks to create a radish "tea", w

150 rmation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions.

151 es and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in f

152 eased intake of dietary carbohydrate that is fermented in the colon by the microbiota has been report

153 orption in the small bowel and being rapidly fermented in the colon in some susceptible subjects.

154 nd in vitro gastrointestinal digestion, were fermented in vitro for 48h.

155 In this study, fermented and non-fermented jabuticaba pomaces were studied regarding thei

156 ) were applied and classified the juices and fermented juices based on physicochemical and aroma prof

157 nol was the major compound identified in the fermented juices.

158 n I-converting enzyme inhibitory activity of fermented lentil (p<.0001).

159 ptides, soluble phenolics and bioactivity of fermented lentil at pH 8.5 and 11.6h.

160 Therefore, water-soluble fermented lentil extracts obtained by LSF are particular

161 The fermented materials showed higher free radicals scavengi

162 most important nutritional parameters of dry fermented meat products.

163 generate substrates required for the peptide-fermenting metabolism of P. gingivalis.

164 sing generic Saccharomyces cerevisiae as the fermenting microorganism to produce ethanol.

165 Bacteria used to ferment milk to obtain yogurt belong to thermophilic, bi

166 were seen for intakes of cream and high-fat fermented milk (P-trend < 0.01) and for cheese in women

167 ociated with higher all-cause mortality, and fermented milk and cheese intakes are associated with lo

168 ement of IBS state, suggesting a role of the fermented milk bacteria in gut homeostasis.

169 ailability values always corresponded to the fermented milk developed by our research group, which co

170 ur cherry, sour cherry concentrate, kefir (a fermented milk drink) and red wine while the highest amo

171 Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and

172 Prior work showed that a five-strain fermented milk product (FMP) improved colitis in T-bet(-

173 nd metabolic modeling, that consumption of a fermented milk product containing dairy starters and Bif

174 tion of cadmium, lead and copper in milk and fermented milk products by potentiometric stripping anal

175 /kg, respectively, whereas in the samples of fermented milk products in the range of 6.30-24.1, 210.1

176 The fermented milk with L. plantarum showed higher Ca retent

177 nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the

178 addition of this polyphenol-rich extract to fermented milks (FM) with/without sweet potato pulp (Ipo

179 Analytical parameters determined in the fermented milks demonstrated that the procedures used we

180 applied to the batch fermentation of 1 liter fermenting mixture containing dry yeast without pre-cult

181 y of the method is demonstrated with 2 liter fermenting mixture.

182 ntation, non-discolored pigments) of freshly fermented model wine from Cabernet Sauvignon variety.

183 in the wines, with the color of the freshly fermented model wine obtained from PEF and TV pretreated

184 n between the control and pretreated freshly fermented model wines were not related only to a higher

185 residual native polyphenols in these freshly fermented model wines.

186 ome phenolic acids correlated with perceived fermented odour/flavour in yeast fermentations, in which

187 Control tests used for each trial were fermented only by indigenous microflora.

188 was possibly linked to the primarily role of fermented organic matter, instead of oxygen, in mediatin

189 The community was capable of fermenting organics (e.g., diethylene glycol butyl ether

190 media conditions, we propose that amino acid fermenting organisms are potential drivers of As methyla

191 SBL1 are not methanogens, but probably sugar-fermenting organisms capable of autotrophic growth.

192 8739, O157:H7, when spiked into UHT milk and fermented palm juice, could be detected with LODs of app

193 ur blends used in Ethiopia to make injera, a fermented pancake, was evaluated through the application

194 to prepare injera, an Ethiopian traditional fermented pancake, was investigated in samples collected

195 nability of microorganisms to efficiently co-ferment pentose and hexose sugars, especially glucose an

196 Fermented phenolic enriched-milk (fPEM) was prepared by

197 from coumaric acid aglycone was detected in fermented plant material combined with UV-B (50 mug/g).

198 This leads to large variation in the fermented plant material, infusions and food-grade extra

199 ve been isolated from living, harvested, and fermented plant materials; however, the adaptations thes

200 side was the major phenolic compound in both fermented plum by-products.

201 studied for the extraction of seeds from the fermented pomace of Nebbiolo cv.

202 es by yeast fermentation of Punica granatum (fermented pomegranate wastes, FPW) showed a marked antio

203 y resemble fungi present on vine bark as the ferment proceeds.

204 ons of different types of goat- and cow-milk fermented products and evaluate the influence of ferment

205 ly more than one billion people eat Monascus-fermented products during their daily life.

206 favorable intestinal colonization, and their fermented products have anti-inflammatory properties.

207 The fermented products were analysed for protein, and nutrie

208 rent time and temperature conditions and the fermented products were digested in vitro under gastroin

209 ethylamine, were detected in practically all fermented products with a high variability.

210 es as well as on the sensorial properties of fermented products.

211 he occurrence of pyranose derivatives in the fermented products.

212 stages in order to tune the aroma profile of fermented products.

213 sh red cabbage was over 10% higher than from fermented red cabbage.

214 over study, 13 volunteers consumed fresh and fermented red cabbage.

215 nvironment is the protein kinase sucrose non-fermenting related kinase-1 (SnRK1), whose catalytic act

216 In this study, the role of sucrose non-fermenting-related kinase (SNRK) in white adipocyte biol

217 Phenolic extracts derived from rice bran and fermented rice bran were evaluated for their ability to

218 dairy was introduced into the diet, lactose-fermenting Roseburia species increased from day 36 to da

219 bacteria in infected meat (carnivores) or to fermented rumen contents (herbivores).

220 ed decreased bitter and beany off-flavors of fermented samples compared to non-fermented SPI.

221 and origin analyzed, protein profile of non-fermented samples was similar.

222 that were found both in the ileal and faecal fermented samples, passed the Caco-2 cell monolayer.

223 d by the application in challenging cases of fermenting samples of wheat flour and milk.

224 que, an alcoholic beverage produced from the fermented sap of several species of maguey plants (Agava

225 compounds were estimated in minced meat, dry fermented sausage and dry-cured ham.

226 nii strains to generate aroma compounds in a fermented sausage model system was evaluated.

227 aining 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound level

228 (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced

229 n of polychlorinated biphenyls (PCBs) in dry fermented sausages over 28days of drying/ripening were i

230 lysis (PCA) was employed to characterize dry-fermented sausages salchichon type throughout the manufa

231 the production of heat treated probiotic dry-fermented sausages was investigated.

232 ation of volatile compounds in probiotic dry-fermented sausages was investigated.

233 ompounds formed during the processing of dry fermented sausages was the objective of this study.

234 The aroma profiles of 10 traditional Italian fermented sausages were evaluated.

235 During manufacturing of the dry fermented sausages, actin was highly proteolysed, especi

236 In dry fermented sausages, myofibrillar proteins undergo intens

237 ained in southern-type and northern-type dry fermented sausages.

238 ility of proteins and lipids in experimental fermented sausages.

239 properties of salted or unsalted Jameed from fermented sheep milk product.

240 ment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to str

241 These results indicate that Thai traditional fermented shrimp pastes are potential sources of bioacti

242 from two different types of Thai traditional fermented shrimp pastes, Kapi Ta Dam (Kp-B6) and Kapi Ta

243 Here we report how the plant fermenting, soil bacterium Clostridium phytofermentans e

244 ditional recommended practices include using fermented soy foods and sprouting at least some of the l

245 phan will decompose during manufacturing non-fermented soy sauce by acid-hydrolysis procedure, the me

246 re, the method was used to discriminate pure fermented soy sauces, adulterated soy sauces and chemica

247 ed in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices.

248 nd meat of warm-blooded animals, soybean and fermented soybean products and some mushroom species.

249 yamines were found in both non-fermented and fermented soybean products.

250 ese biogenic amines were not detected in non-fermented soybean products.

251 e report a 34-years old male who had nattou-(fermented-soybean) induced late-onset anaphylaxis follow

252 The effectiveness of the extract from fermented soybeans was studied in 3 model foods with dif

253 ical activities were determined for FSTs and fermented soymilk (FS).

254 Therefore, kefir-fermented soymilk is a good source of aglycone isoflavon

255 flavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digesti

256 Fermented soymilk-tea (FST) was produced by culturing St

257 ailabilities of iron and zinc from thick and fermented special-grade maize porridges using a Caco-2 c

258 activity was nearly doubled compared to non-fermented SPI.

259 flavors of fermented samples compared to non-fermented SPI.

260 influence of fermenting bacteria (classical fermenting starters and a probiotic strain) on these con

261 ronger antioxidant capacity in comparison to fermented, stored and stewed red cabbage.

262 e vegetables for daily consumption in fresh, fermented, stored as well as stewed form.

263 l and laboratory strains (including a xylose-fermenting strain) under industrial-like conditions.

264 m acetobutylicum is a bacterial species that ferments sugar to a mixture of organic solvents (acetone

265 The diversity of pathways available to ferment sugars is often revealed in mutants in which the

266 which grows optimally near 100 degrees C by fermenting sugars to produce H2, has been engineered to

267 While the organism readily ferments sugars derived from cellulose, pentose sugars f

268 Finally, fermented table olives are excellent source of health pr

269 For both unfermented and fermented tea leaves, a significant (p<0.05) interaction

270 Oolong tea is a semi-fermented tea that is partially oxidised during the manu

271 e-dried fresh (unfermented) and black (fully-fermented) tea leaves were prepared for a structured set

272 Sugars from plant biomass can be fermented to alcohols or even alkanes, creating a liquid

273 by cellulase enzymes into simple sugars and fermented to ethanol by microbes.

274 unds (50% carbon yield) that were acidogenic fermented to produce volatile fatty acids, ideal substra

275 oholic beverages containing distillates from fermented tobacco leaves can be found as niche products.

276 ide and cytokine expression of the human gut fermented-unabsorbed-SCG (hgf-NDSCG) fraction in LPS-sti

277 microbial communities in harvested juice and ferments vary significantly across regions, and that whi

278 Homemade turshi, a fermented vegetable dish, was the likely cause.

279 romoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined.

280 vivo studies on antioxidative potentials of fermented versus unfermented cereals.

281 When a sample of fermented wheat (a source of bacteria) was plated on an

282 The impact of co-fermenting white grape pomace (WP) and red grape pomace

283 ibition of WSEs were >34% in both milk types fermented with all strains during storage periods, excep

284 and Sauvignon blanc (15 samples) grapes were fermented with and without addition of a selected grape

285 ins and phenolic acids compared to the wines fermented with commercial yeasts.

286 dant and proteolytic activity) of camel milk fermented with indigenous probiotic strains of Lactobaci

287 Soymilk was fermented with kefir culture (0.02UC/L) at 25 degrees C

288 was prepared by combining PPEs with milk and fermented with lactic acid bacteria.

289 l, whereas hexanal was promoted in the crust fermented with lower yeast level.

290 Wines fermented with M. pulcherrima showed concentrations of e

291 5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively.

292 tioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae.

293 yanus, the content was higher than in ciders fermented with S. cerevisiae.

294 Wines fermented with S. uvarum and with a combination of M. pu

295 accharified, and the resulting substrate was fermented with Saccharomyces cerevisiae for 7-10days und

296 llanthus emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'.

297 All samples should be fermented with the same fresh faecal inoculum in order t

298 The development of biocatalysts capable of fermenting xylose, a five-carbon sugar abundant in ligno

299 expected to contain higher concentrations of fermenting yeast and ethanol than similar fruits hanging

300 MG inhibits the growth of glucose-fermenting yeast cells by inducing endocytosis and degra