ライフサイエンスコーパス: ferment

1 increased compared to the control ones (non-fermented).

2 ty, which suggests that coated fruit did not ferment.

3 t habitats as sources of fungal diversity in ferments.

4 a, where a wide variety of raw materials are fermented.

5 ion of endogenous and microbial enzymes when fermented.

6 aw material for beverages, some of which are fermented.

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

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

9 Sucrose-non-fermenting-1-related protein kinase-2s (SnRK2s) are crit

10 1.45% and 2.51% vs. 2.29%, respectively) and fermented (3.35% vs. 2.66% and 3.04% vs. 2.61%, respecti

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

12 The unique capability of acetogens to ferment a broad range of substrates renders them ideal c

13 g autotrophic continuous cultures of the gas-fermenting acetogen Clostridium autoethanogenum Online g

14 an spirit, obtained from the distillation of fermented agave juices.

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

16 ium constans LC1Nh is an aerotolerant, sugar-fermenting anaerobe, lacking key anabolic machinery and

17 The ScPk fermented and dried cocoa had higher levels of monomeric

18 Fifty-nine fermented and dried Forastero cocoa beans from 23 differ

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

20 troscopy, then compared with the profiles of fermented and processed varieties, Natural and commercia

21 e, antibiotic and probiotic use, exposure to fermented and unpasteurized milk, antihelminth treatment

22 d liquid) from pressed dehydrated grapes was fermented and, when the wine reached 5% alcohol concentr

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

24 nonheme Fe(II) dominated the iron content of fermenting and respiring vma2Delta cells, indicating tha

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

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

27 variations among single and binary cultures, fermented-AP counteracted the inflammatory processes and

28 aw-, Unstarted- and Chemically Acidified-AP, Fermented-AP promoted the highest levels of total and in

29 The potential health-promoting effects of Fermented-AP were highlighted using Caco-2 cells.

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

31 Despite the ferment aroused in the scientific community by the COVID

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

33 Fermented avocado puree resulted in high levels of total

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

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

36 xcept coriander, onion, garlic, hawthorn and fermented bean curd) than non-smokers.

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

38 while quercetin-3-O-rutinoside in fresh and fermented berries.

39 traction of Linear components), on a natural fermented beverage, beer, and other carbohydrate mixture

40 The most common fermented beverage, lager beer, is produced by interspec

41 sponding bioactive aglycones was observed in fermented beverage.

42 serving higher antioxidant properties in the fermented beverages compared to the control ones.

43 ch for biogenic amines (BA) determination in fermented beverages was developed coupling ultrafast dan

44 toxic biogenic amines (BA) usually found in fermented beverages.

45 obiotic was viable throughout storage in all fermented beverages.

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

47 Dried, fermented blends of dairy products and cereals, such as

48 he protein extract of Kefir beverage and non-fermented bovine milk were analysed by MALDI-TOF mass sp

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

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

51 ial probiotic Bacillus strains isolated from fermented brine mango pickle.

52 mined in the fresh (1843.71 mg/100 g DW) and fermented buds (1198.54-1539.49 mg/100 g DW) rather than

53 etin, quercetin, and kaempferol increased in fermented buds and berries compared to fresh samples.

54 e principal phenolic components in fresh and fermented buds while quercetin-3-O-rutinoside in fresh a

55 xtraction of nutrients without the burden of fermenting bulky masses of dietary fiber.

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

57 Therefore, commercial soy drink was fermented by 11 lactic acid bacteria (LAB) and 9 bifidob

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

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

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

61 The doughs were fermented by different methods and pH and microbial grow

62 t increase in TPC was noted in roasted flour fermented by fungi.

63 Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensiv

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

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

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

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

68 ameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or anti

69 hydrolyzed by Cynara cardunculus enzymes and fermented by probiotic bacteria or unfermented beverage.

70 were abundant in the most bioactive yoghurts fermented by S. thermophilus and L. acidophilus, which s

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

72 Prebiotics are selectively fermented by the gastrointestinal microflora, resulting

73 ch escape gastrointestinal digestion and are fermented by the gut microbiota.

74 biotic carbohydrate, reaches the colon to be fermented by the intestinal microbiota.

75 howed higher antioxidant capacity than after fermented cabbage intake.

76 It is proposed that fermented cabbage is a proof-of-concept of dietary manip

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

78 Fermented camel milk possesses a weak (liquid-like) gel

79 2) examine the rheological properties of the fermented camel milk produced by L. garvieae-C47.

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

81 the ability to improve the weak structure of fermented camel milk.

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

83 er important quality parameters of fresh and fermented caper buds and berries.

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

85 al changes: Cells autolyze, enteric microbes ferment cellular products, and tissues degrade.

86 ulosic biofuels due to its native ability to ferment cellulose, however its maximum biofuel titer is

87 hermocellum is recognized for its ability to ferment cellulosic biomass directly, but it cannot natur

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

89 vely the varietal organoleptic traits of the fermented CGM.

90 The most beneficial properties were shown by fermented chickpea sprouts germinated in blue light.

91 Solid-state fermented Chinese alcoholic beverage (baijiu) and ethano

92 The results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, w

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

94 n the reducing sugar and free amino acids in fermented cocoa beans.

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

96 hanges throughout fermentation, but provided fermented cocoa with similar pH, titratable acidity, red

97 Results showed that fermented cocoas can be differentiated from unfermented

98 PLC-MS/MS) were used to characterize raw and fermented coffee pulps in terms of their phenolic compos

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

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

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

102 butter produced by Lactobacillus helveticus fermented cream.

103 s employed to identify bioactive peptides in fermented cucumber.

104 P (0.93-1.5 mg/kg), was enhanced 3-5 fold in fermented cucumbers compared with acidified cucumbers.

105 Natural and starter culture fermented cucumbers were prepared in triplicate in sodiu

106 g), and VPP (0.32-0.35 mg/kg) were formed in fermented cucumbers.

107 products high in saturated fat, particularly fermented dairy foods, demonstrates some benefits for ca

108 Kefir is a fermented dairy product, associated to health benefits b

109 eloped for identification of milk species in fermented dairy products (yoghurt and cheese).

110 For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or l

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

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

113 extra-virgin olive oil with fish/seafood and fermented dairy products.

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

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

116 Short-chain fatty acids (SCFAs) are fermented dietary components that regulate immune respon

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

118 raditional food produced through steaming of fermented dough.

119 of dairy products, vegetables, and chicha (a fermented drink inoculated with oral microbes) is associ

120 important 4,000-year-old traditional Mexican fermented drink.

121 e determination of Tyr in dairy products and fermented drinks with good recoveries, which makes it a

122 Crude (CE), digested (DE) and fermented (FE) extracts were characterized in terms of t

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

124 s was noted while the inhibitory activity of fermented flours against AGEs formation was generally re

125 al fermentation in both foregut- and hindgut-fermenting folivorous primates.

126 Fermented food and lactic acid bacteria (LAB) display a

127 tryptophan and its derivatives in different fermented food matrices.

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

129 d to screen and quantitate vitamin K from 17 fermented food products.

130 three organic acid preservatives in various fermented food samples, including thai shrimp paste, pic

131 oic acid, sorbic acid, and propionic acid in fermented food samples.

132 Yogurt is a commonly consumed fermented food.

133 Histamine formation in fermented foods can cause histamine intoxication.

134 t the characterization of natto and selected fermented foods for BCFA content.

135 Fermented foods have been consumed for centuries in vari

136 have been identified in lactic acid bacteria fermented foods including cultured milk, sourdough, and

137 Fermented foods play a major role in the diet of people

138 is study, the bacterial diversity of African fermented foods produced from several raw materials (cer

139 op "Analysis of the Microbiomes of Naturally Fermented Foods Training Course".

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

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

142 prevent the ingestion of unripe, spoiled, or fermented foods.

143 ause they contribute to nutritional value of fermented foods.

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

145 common feature of eating large quantities of fermented foods.

146 The fermented fraction of olive oil displayed a higher antio

147 Wines were fermented from the corresponding juices and 18 aroma com

148 Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.

149 itive, this yeast has evolved the ability to ferment glucose to ethanol and respire ethanol once gluc

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

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

152 acterales (CRE; 58 isolates) and non-glucose-fermenting GNB (50 isolates) by BMD (lyophilized panels;

153 CB), a clear alcoholic liquid distilled from fermented grains, contains large amounts of small molecu

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

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

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

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

158 la(OXA-48)-type genes were also found in non-fermenting Gram-negative species, including Shewanella,

159 of microbiologically efficacious therapy for fermenting, gram-negative bacteria in blood culture(s) i

160 In 2'-FL fast-fermenting group, acetic acid specifically increased wit

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

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

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

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

165 ed for thiol precursors and amino acids, and fermented in an identical laboratory-scale fermentation

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

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

168 erent pH values (3.3, 3.6, and 3.9), and the fermented juices were stored for 4 weeks at 4 degrees C.

169 Fermented lentil (FL) produced using L. plantarum and Sa

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

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

172 In addition, fermented LFs demonstrated reduction in colour attribute

173 Also, the fermented LFs showed decreased (p < 0.05) water absorpti

174 The microbiological counts of the fermented LFs were generally higher (p < 0.05) than that

175 content and IVPD decreased (p < 0.05) in the fermented LFs.

176 None of strains showed ability to ferment lingonberry juice.

177 ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and

178 In foregut-fermenting mammals (e.g., colobine monkeys, artiodactyl

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

180 cts and compared with experimental blends of fermented milk and wheat bulgur containing 60-80% milk.

181 haracterized group of budding yeast found in fermented milk drinks in West and Central Asia far outsh

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

183 ciated with food allergy, and consumption of fermented milk products is associated with reduced asthm

184 However, reactivity to fermented milk products such as yogurt/cheese has not be

185 nd protective factors include consumption of fermented milk products.

186 binding, which was followed sequentially by fermented milk reactive, whole milk reactive, and outgro

187 by Oral food challenge: baked milk reactive, fermented milk reactive, whole milk reactive, and outgro

188 itional Mongolian dairy products (yogurt and fermented milk), and to investigate their capacity to ge

189 in samples of multivitamin beverages, milk, fermented milk, and milk chocolate.

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

191 Kefir, a probiotic beverage prepared from fermented milk, has been associated with antihypertensiv

192 The nutritional content of the experimental fermented milk:wheat bulgur blends compared favourably w

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

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

195 sses driven at the liquid-vapor interface of fermented molasses, generated by the distillation system

196 process, regardless of the ageing on lees of fermented molasses.

197 Lactobacilli effectively fermented MOS to generate acetate and propionate as main

198 Molasses were freshly fermented or 3-months lees aged.

199 narchaeum indicates that these organisms can ferment organic substrates and conserve energy by coupli

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

201 acteriaceae (e.g., Escherichia coli) and non-fermenting organisms (e.g., Pseudomonas aeruginosa).

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

203 s facilitated by commensal gut microbes that ferment otherwise indigestible plant matter, resist colo

204 6S rRNA gene profiling from leaves that were fermented over a six-week time course.

205 Overall, unfermented and fermented P. pellucida leaves were best dried with micro

206 fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, a

207 bacillus plantarum, originally isolated from fermented plant materials.

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

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

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

211 A starter culture employed in traditional fermented pork production, nham, namely Lactobacillus pl

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

213 ndicate the prospective to develop soy-based fermented products capable of releasing high isoflavone

214 Moreover, the fermented products could be further processed to provide

215 The safety and regulatory status of fermented products derived from gluten-containing grains

216 The sensory qualities of unfermented and fermented products were studied with generic descriptive

217 nificant differences between the raw and the fermented pulps.

218 Fermented raw buckwheat flours contained higher amounts

219 rats after an intragastric administration of fermented red beet juice with various betacyanin doses.

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

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

222 The evolutionarily conserved Sucrose Non-Fermenting Related Kinase 1 (SnRK1) is a major metabolic

223 trHAB14 also interacted with the sucrose non-fermenting related kinase 2 proteins PtrSnRK2.10 and Ptr

224 togen-activated protein kinases, sucrose non-fermenting-related kinase 2, or casein kinases.

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

226 nce of the evaluated kernel defects (broken, fermented, rotten, moldy, germinated, insect-damaged, an

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

228 ead (WGR) or white wheat bread enriched with fermented rye bran (WW+RB), following a 4-wk rye-free pe

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

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

231 ther increased these components by 36-96% in fermented samples, likely via enhanced cell wall disrupt

232 zines was observed in the Aspergillus oryzae-fermented samples, while higher levels of furans were de

233 distinguished the fresh, 10 days and 20 days fermented samples.

234 coffees, with the highest level achieved in fermented samples.

235 ORAC values) moving from digested to faecal fermented samples.

236 f furans were detected in the Mucor plumbeus-fermented samples.

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

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

239 itrosamine formation in sucuk (a kind of dry fermented sausage).

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

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

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

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

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

245 In dry fermented sausages, myofibrillar proteins undergo intens

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

247 Habitual natto and/or fermented seafood consumption could support BCFA intakes

248 e and solid fat index at 37 degrees C of the fermented seed fat were higher than that of non-fermente

249 mented seed fat were higher than that of non-fermented seed fat.

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

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

252 F accounted for Akkermansia, whereas in fast-fermenting simulations Actinobacteria increased with tre

253 Two Chinese fermented soybean pastes contained significant amount of

254 Fermenting soybean at 144 h was selected as the optimum

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

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

257 s study analyzed the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca

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

259 e study aimed at evaluating the influence of fermented sugarcane molasses ageing on lees and the dist

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

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

262 to produce bioactive peptides from optimally fermented tempe, and map their overall bioactivities.

263 s including the processing of food (cooking, fermenting), the consumption of mammoths or young mammal

264 cum or several other described hemicellulose-fermenting thermophilic bacteria can only partially util

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

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

267 Fresh samples were fermented using dry-salted and brined techniques.

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

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

270 Fermented vegetables contain many lactobacilli, which ar

271 ses exist when examining ecological studies, fermented vegetables or cabbage have been associated wit

272 their presence has not been investigated in fermented vegetables.

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

274 ted that A250, a highly purified fraction of fermented wheat germ extract (FWGE), increases the carbo

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

276 gation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72

277 When comparing both MLF-modalities, barrel-fermented wines exhibited greater amounts of vanillin an

278 acid bacteria (LAB) that are present in the fermenting wines.

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

280 otein treatment: bentonite and heat; pomace: fermented with and without; tannin addition: 0-9 g/L; an

281 s (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp.

282 , tryptamine, and tyramine in the sauerkraut fermented with caraway (and concentrations of putrescine

283 Moreover, a wort was fermented with different commercial beer yeast (Abbaye,

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

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

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

287 5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively.

288 putrescine and tryptamine in the sauerkraut fermented with onion) at 31 degrees C increased as compa

289 ion of 3 g/L of enological tannins in wines, fermented with or without pomace, was necessary to incre

290 kynurenic acid formation were faster in wort fermented with S. cerevisiae than with S. pastorianus.

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

292 bility of soy isoflavones produced in sogurt fermented with S. thermophilus and L. bulgaricus during

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

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

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

296 d concentrations were observed in white wine fermented with Torulaspora delbrueckii, Kluyveromyces th

297 t the end of fermentation, while control was fermented without bentonite.

298 e tannin retention in wines (p > 0.1032) but fermenting without pomace significantly improved their r

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

300 among milk from different species and their fermented yogurt samples, their protein digestion and re