FERMENTATION

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Microbial fermentation of blue honeysuckle(Lonicera caerulea L.)polyphenol promotes insulin secretion and intervenes in obesity by promoting short-chain fatty acids production
《Food Science and Human Wellness》2025年第4期1449-1468,共20页Fangyi Pei Xinbo Cao Yanxin Ren Liangyang Mao Yueyi Liu Jingping Ge Wenxiang Ping 
supported by the Key Program of Heilongjiang Provincial Natural Science Foundation of China(ZD2020C008);the National Natural Science Foundation of China(32071519);the Heilongjiang University Graduate Innovation Research Project(YJSCX2022-031HLJU);the Qiqihar Science and Technology Plan Joint Guidance Project(LSFGG-2022037);Scientific Research Project of Ecological Environment Protection of Heilongjiang Provincial Department of Ecological Environment(HST2022TR004)。
During obesity treatment,clinicians have been burdened by the ever-increasing number of patients and the side effects of drug treatment.Finding new plant-derived active ingredients as an intervention for obesity has b...
关键词：OBESITY Blue honeysuckle POLYPHENOL Short-chain fatty acids In vitro fecal fermentation 
Effects of Fermentation Process on Content and Functions of Total Flavonoids in Gardenia jasminoides
《Medicinal Plant》2025年第2期19-22,27,共5页Zengli WANG Yingbing HE Lu CHEN Quan SHI Xiaolan WANG 
Supported by Shanghai Putuo District R&D Platform Project(2024QX04).
[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of tota...
关键词：Gardenia jasminoides FLAVONOIDS FERMENTATION ANTI-OXIDATION 
Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce
《Food Science and Human Wellness》2025年第1期203-211,共9页Dae-Hyun Kim Seong-Eun Park Eun-Ju Kim Seung-Ho Seo Kwang-Moon Cho Sun-Jae Kwon Hong-Seok Son 
supported by the National Research Foundation of Korea(NRF)(RS-2024-00333618 and RS-2023-00240999);a Korea University Grant;the Institute of Biomedical Science&Food Safety,CJ-Korea University Food Safety Hall at Korea University,Republic of Korea。
This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce.Samples of commercial anchovy sauce were collec...
关键词：Fish sauce Salted anchovy Long-term fermentation MICROBIOME METABOLITE 
Effects of Different Lactic Acid Bacteria on the Quality of Soy Yogurt
《Agricultural Biotechnology》2025年第1期25-29,33,共6页Muwen LIU Tao YE Jing JIANG Xiao LI Xuejiao ZHANG 
Supported by Postgraduate Scientific Research Innovation Project of Shaoyang University(CX2023SY028,CX2024SY032;);Key Project of Hunan Provincial Department of Education(21A048);Natural Science Foundation of Hunan Province(2022JJ50232).
[Objectives]This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products.[Methods]Soybeans were selected as the raw material,which was soaked and ground,and...
关键词：Soy yogurt FERMENTATION Bacterial strain Bifidobacterium bifidum Lactobacillus casei 
Predicting Lactobacillus delbrueckii subsp.bulgaricus-Streptococcus thermophilus interactions based on a highly accurate semi-supervised learning method
《Science China(Life Sciences)》2025年第2期558-574,共17页Shujuan Yang Mei Bai Weichi Liu Weicheng Li Zhi Zhong Lai-Yu Kwok Gaifang Dong Zhihong Sun 
supported by the National Key Research and Development Program of China(2022YFD2100700);the National Natural Science Foundation of China(32325040);Basic Scientific Research Business Fee Project of Universities Directly(BR22-14-01);the National Dairy Science and Technology Innovation Center(2022-Open Subject-6);Inner Mongolia Natural Science Foundation Project(2021MS06023);Inner Mongolia Science&Technology planning project(2022YFSJ0017);the earmarked fund for China Agricultural Research System(CARS36)。
Lactobacillus delbrueckii subsp.bulgaricus(L.bulgaricus)and Streptococcus thermophilus(S.thermophilus)are commonly used starters in milk fermentation.Fermentation experiments revealed that L.bulgaricus-S.thermophilus ...
关键词：Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus interaction prediction semi-supervised learning dairy starter artificial intelligence milk fermentation 
The mechanisms of pH regulation on promoting volatile fatty acids production from kitchen waste
《Journal of Environmental Sciences》2025年第1期414-423,共10页Feng Liu Tingting Wang Leiyu Feng Yinguang Chen 
supported by the National Key Research and Development Program of China(No.2019YFC1906304).
The anaerobic acid production experiments were conducted with the pretreated kitchen waste under pH adjustment.The results showed that pH 8 was considered to be the most suitable condition for acid production,especial...
关键词：Kitchen waste Acid fermentation Volatile fatty acids pH regulation Functional genes 
Influence of Fermentation and Drying Practices on the Ochratoxin A Content of Cocoa Beans from the Main Production Areas in Côte d’Ivoire
《Advances in Microbiology》2025年第1期70-79,共10页Brou Julien Kouakou Kouadio Emmanuel N’goran Koffi Christophe Kobenan 
Côte d’Ivoire has been the world’s leading producer of cocoa beans for several decades. Apart from this production performance, the quality of the beans, which are mainly exported to the major chocolate-making count...
关键词：Ochratoxin A Cocoa Beans FERMENTATION Drying Practices Cote d’Ivoire Mycotoxins HPLC Analysis Fungal Contamination Post-Harvest Operations Food Safety 
Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar
《Food Science and Human Wellness》2024年第6期3472-3481,共10页Yanfang Wu Jing Liu Dantong Liu Menglei Xia Jia Song Kai Liang Chaochun Li Yu Zheng Min Wang 
supported by the National Natural Science Foundation of China(32472324);Innovation Fund of Haihe Laboratory of Synthetic Biology(22HHSWSS00013);Key Research and Development Projects of Shanxi Province(202202140601018);Shanxi Provincial Department of Science and Technology(202204010931002)。
Shanxi aged vinegar(SAV)is a famous cereal vinegar in China,which is produced through a solid-state fermentation where diverse microbes spontaneously and complex interactions occur.Here,combined with the metatranscrip...
关键词：Cereal vinegar Fermentation ecosystem Microbial metabolic interaction Lactobacillus 
Klebsiella as an α-tocopherol source facilitating Lactobacillus plantarum fermentation in rice straw silage
《Journal of Integrative Agriculture》2024年第12期4186-4202,共17页Cheng Zong Lu Tang Tao Shao Yu Xiao Zhongyong Huang Wanqi Jiang Jiugang Zhu Zhihao Dong Mao Li Qinhua Liu 
supported by the Yunnan Revitalization Talents Support Plan,China(XDYC-QNRC-2023-0408);the Yunnan Revitalization Talents Support Plan,China(XDYC-CYCX-2022-0036);the Key Research and Development Projects of Hainan Province,China(ZDYF2022XDNY153);the Natural Science Foundation of Chongqing City,China(cstc2019jcyj-msxmX0066);the Fundamental Research Funds or the Central Universities,China(KYYZ2023002)。
Silage serves as the indispensable diet of ruminants,the increasing mechanism of α-tocopherol during silage making is unclear.Rice straw lacks chlorophyll after harvesting the grain,this can eliminate the impact of t...
关键词：Α-TOCOPHEROL KLEBSIELLA Lactobacillus plantarum rice straw silage 
Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis
《Journal of Future Foods》2024年第4期343-352,共10页Junli Liu Wei Zhao Aixia Zhang Pengliang Li Jingke Liu 
supported by the Earmarked Fund for China Agricultural Research System (CARS-06-14.5-A29);HAAFS Science and Technology Innovation Special Project (2022KJCXZX-SSS-1);S&T Program of Hebei (20327124D).
Sourdough flavors were closely related to microbial metabolism.The microbial diversity of foxtail millet dough during fermentation has never been studied.Here,the metabolic potential and diversity of the bactenial com...
关键词：SOURDOUGH Foxtail millet METAGENOMICS Gilycolysis Amino acid biosynthesis 
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