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[PMID]:28763997
[Au] Autor:Wilkowska A; Pogorzelski E
[Ad] Endereço:Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wólczanska 171/173, Lódz, Poland. Electronic address: agnieszka.wilkowska@p.lodz.pl.
[Ti] Título:Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria.
[So] Source:Food Chem;237:282-289, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study investigates the collateral activity of glycosidases in commercial pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherry juices. It also examines possibilities for further enzymatic flavor modifications to cherry wine. The volatile aglycones released varied depending on the substrate specificities of the pectinolytic preparation, strain of yeast and bacteria used. Considerably larger amounts of monoterpenes, aliphatic alcohols and benzene derivatives, were released using pectinolytic preparations. The highest concentration of free aglycones was observed following hydrolysis with Pektopol PT. This was 93.9% of the total of volatiles detected in raw cherry juice. Many aglycones reached or exceeded their odor thresholds, enriching the flavor of the juice. The bacteria-derived glicosidases showed 3.4 times higher activity for free terpenoic and benzenoic aglycones than the yeast glycosidases. However, the total aroma in model wines inoculated with bacteria was still 88.6% lower than that in natural cherry juice.
[Mh] Termos MeSH primário: Vinho
[Mh] Termos MeSH secundário: Bactérias
Fermentação
Glicosídeo Hidrolases
Ácido Láctico
Fermento Seco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
33X04XA5AT (Lactic Acid); EC 3.2.1.- (Glycoside Hydrolases)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28763947
[Au] Autor:Martínez-García R; García-Martínez T; Puig-Pujol A; Mauricio JC; Moreno J
[Ad] Endereço:Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
[Ti] Título:Changes in sparkling wine aroma during the second fermentation under CO pressure in sealed bottle.
[So] Source:Food Chem;237:1030-1040, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation. The differentiation among wines obtained to the end of fermentation with or without CO pressure is only achieved by a principal component analysis of 15 selected minor compounds (mainly ethyl dodecanoate, ethyl tetradecanoate, hexyl acetate, ethyl butanoate and ethyl isobutanoate).
[Mh] Termos MeSH primário: Vinho
[Mh] Termos MeSH secundário: Dióxido de Carbono
Fermentação
Odorantes
Pressão
Saccharomyces cerevisiae
Fermento Seco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
142M471B3J (Carbon Dioxide)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171101
[Lr] Data última revisão:
171101
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28530577
[Au] Autor:Laaksonen O; Kuldjärv R; Paalme T; Virkki M; Yang B
[Ad] Endereço:Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: oskar.laaksonen@utu.fi.
[Ti] Título:Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.
[So] Source:Food Chem;233:29-37, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices. Furthermore, the apple cultivars were significantly different in their phenolic contents and compositions. Additionally, ciders and juices made from unripe apples contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultivar. The commercial yeast strains differed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation. In ciders inoculated with S. bayanus, the content was higher than in ciders fermented with S. cerevisiae.
[Mh] Termos MeSH primário: Fermentação
Malus
[Mh] Termos MeSH secundário: Bebidas Alcoólicas
Oenococcus
Saccharomyces cerevisiae
Fermento Seco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170809
[Lr] Data última revisão:
170809
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


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[PMID]:28441450
[Au] Autor:Leitão-Gonçalves R; Carvalho-Santos Z; Francisco AP; Fioreze GT; Anjos M; Baltazar C; Elias AP; Itskov PM; Piper MDW; Ribeiro C
[Ad] Endereço:Behavior and Metabolism Laboratory, Champalimaud Neuroscience Programme, Champalimaud Centre for the Unknown, Lisbon, Portugal.
[Ti] Título:Commensal bacteria and essential amino acids control food choice behavior and reproduction.
[So] Source:PLoS Biol;15(4):e2000862, 2017 Apr.
[Is] ISSN:1545-7885
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Choosing the right nutrients to consume is essential to health and wellbeing across species. However, the factors that influence these decisions are poorly understood. This is particularly true for dietary proteins, which are important determinants of lifespan and reproduction. We show that in Drosophila melanogaster, essential amino acids (eAAs) and the concerted action of the commensal bacteria Acetobacter pomorum and Lactobacilli are critical modulators of food choice. Using a chemically defined diet, we show that the absence of any single eAA from the diet is sufficient to elicit specific appetites for amino acid (AA)-rich food. Furthermore, commensal bacteria buffer the animal from the lack of dietary eAAs: both increased yeast appetite and decreased reproduction induced by eAA deprivation are rescued by the presence of commensals. Surprisingly, these effects do not seem to be due to changes in AA titers, suggesting that gut bacteria act through a different mechanism to change behavior and reproduction. Thus, eAAs and commensal bacteria are potent modulators of feeding decisions and reproductive output. This demonstrates how the interaction of specific nutrients with the microbiome can shape behavioral decisions and life history traits.
[Mh] Termos MeSH primário: Acetobacter/fisiologia
Aminoácidos Essenciais/metabolismo
Drosophila melanogaster/microbiologia
Comportamento Alimentar
Microbioma Gastrointestinal
Lactobacillus/fisiologia
Simbiose
[Mh] Termos MeSH secundário: Acetobacter/genética
Acetobacter/crescimento & desenvolvimento
Acetobacteraceae/genética
Acetobacteraceae/crescimento & desenvolvimento
Acetobacteraceae/fisiologia
Aminoácidos Essenciais/administração & dosagem
Aminoácidos Essenciais/análise
Aminoácidos Essenciais/deficiência
Animais
Animais Geneticamente Modificados
Regulação do Apetite
Comportamento Animal
Misturas Complexas/administração & dosagem
Misturas Complexas/química
Proteínas de Drosophila/antagonistas & inibidores
Proteínas de Drosophila/genética
Proteínas de Drosophila/metabolismo
Drosophila melanogaster/genética
Drosophila melanogaster/fisiologia
Enterococcus faecalis/genética
Enterococcus faecalis/crescimento & desenvolvimento
Enterococcus faecalis/fisiologia
Feminino
Preferências Alimentares
Técnicas de Inativação de Genes
Interações Hospedeiro-Parasita
Lactobacillus/genética
Lactobacillus/crescimento & desenvolvimento
Oviposição
Especificidade da Espécie
Fermento Seco/química
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids, Essential); 0 (Complex Mixtures); 0 (Drosophila Proteins)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170809
[Lr] Data última revisão:
170809
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170426
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pbio.2000862


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[PMID]:28386840
[Au] Autor:Carvalho VV; Paulino MF; Detmann E; Chizzotti ML; Martins LS; Silva AG; Lopes SA; Moura FH
[Ad] Endereço:Animal Science Department, Universidade Federal de Viçosa, Viçosa, MG, 36570-000, Brazil. victor.carvalho@ufv.br.
[Ti] Título:Effects of supplements containing different additives on nutritional and productive performance of beef cattle grazing tropical grass.
[So] Source:Trop Anim Health Prod;49(5):983-988, 2017 Jun.
[Is] ISSN:1573-7438
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:A grazing trial was carried out to evaluate the inclusion of three feed additives in supplements (crude protein, CP 230 g/kg dry matter, DM) on the performance, voluntary intake, and digestibility of beef heifers grazing Brachiaria decumbens (CP 81 and neutral detergent fiber, NDF 615 g/kg DM). Thirty-five Nellore heifers (21 months of age and 383 ± 6.29 kg of body weight, BW) were used in a completely randomized design. The treatments were as follows: no supplement (control); supplement fed at 1 kg/animal/day without additives (S); supplement with monensin (S + M); supplement with yeast culture (S + YC); and supplement with enzyme complex (S + EC). All of the supplemented heifers had greater (P < 0.1) average daily gain (∼0.186 kg/day) compared to the control treatment (0.014 kg/day). Average daily gain and final BW were similar (P > 0.1) among supplemented heifers. Monensin inclusion in the supplement decreased (P < 0.1) forage DM (expressed as g/kg BW) and NDF intake (expressed as kg/day and as g/kg BW). All of the feed additive inclusions decreased (P < 0.1) NDF digestibility. In conclusion, the heifers' performance was improved by concentrate supplementation. However, the inclusion of additives did not enhance this effect.
[Mh] Termos MeSH primário: Bovinos/fisiologia
Digestão/efeitos dos fármacos
Monensin/metabolismo
Fermento Seco/metabolismo
[Mh] Termos MeSH secundário: Ração Animal/análise
Fenômenos Fisiológicos da Nutrição Animal
Animais
Brachiaria
Bovinos/crescimento & desenvolvimento
Dieta/veterinária
Fibras na Dieta/metabolismo
Feminino
Herbivoria
Monensin/administração & dosagem
Nitrogênio/metabolismo
Distribuição Aleatória
Fermento Seco/administração & dosagem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fiber); 906O0YJ6ZP (Monensin); N762921K75 (Nitrogen)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170408
[St] Status:MEDLINE
[do] DOI:10.1007/s11250-017-1286-8


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[PMID]:28365494
[Au] Autor:Zhou N; Schifferdecker AJ; Gamero A; Compagno C; Boekhout T; Piskur J; Knecht W
[Ad] Endereço:Department of Biology, Lund University, Sölvegatan 35, 22362 Lund, Sweden. Electronic address: zhoun@biust.ac.bw.
[Ti] Título:Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery.
[So] Source:Int J Food Microbiol;250:45-58, 2017 Jun 05.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Its rapid consumption of sugars and production of CO are the most important attributes required to leaven the dough. New research attempts highlight that these attributes are not unique to S. cerevisiae, but also found in several non-conventional yeast species. A small number of these yeast species with similar properties have been described, but remain poorly studied. They present a vast untapped potential for the use as leavening agents and flavor producers due to their genetic and phylogenetic diversity. We assessed the potential of several non-conventional yeasts as leavening agents and flavor producers in dough-like conditions in the presence of high sugar concentrations and stressful environments mimicking conditions found in flour dough. We tested the capabilities of bread leavening and aroma formation in a microbread platform as well as in a bakery setup. Bread leavened with Kazachstania gamospora and Wickerhamomyces subpelliculosus had better overall results compared to control baker's yeast. In addition, both displayed higher stress tolerance and broader aroma profiles than the control baker's yeast. These attributes are important in bread and other farinaceous products, making K. gamospora and W. subpelliculosus highly applicable as alternative baker's yeasts.
[Mh] Termos MeSH primário: Pão/microbiologia
Fermentação/fisiologia
Farinha/microbiologia
Saccharomycetales/metabolismo
[Mh] Termos MeSH secundário: Manipulação de Alimentos/métodos
Filogenia
Fermento Seco/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170928
[Lr] Data última revisão:
170928
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170403
[St] Status:MEDLINE


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[PMID]:28364622
[Au] Autor:Palla M; Cristani C; Giovannetti M; Agnolucci M
[Ad] Endereço:Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
[Ti] Título:Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
[So] Source:Int J Food Microbiol;250:19-26, 2017 Jun 05.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid bacteria (LAB) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. A wide regional variety of traditional sourdough breads, over 200 types, has been recorded in Italy, including special types selected as worthy of either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO), whose sourdough microbiota has been functionally and molecularly characterized. As, due to the very recent designation, the microbiota of Tuscan bread sourdough has not been investigated so far, the aim of the present work was to isolate and characterize the species composition of LAB and yeasts of PDO Tuscan bread sourdough by culture-independent and dependent methods. A total of 130 yeasts from WLN medium and 193 LAB from both mMRS and SDB media were isolated and maintained to constitute the germplasm bank of PDO Tuscan bread. Ninety six LAB from mMRS medium and 68 yeasts from WLN medium were randomly selected and molecularly identified by ARDRA (Amplified Ribosomal DNA Restriction Analysis) and PCR-RFLP analysis of the ITS region, respectively, and sequencing. The yeast identity was confirmed by 26S D1/D2 sequencing. All bacterial isolates showed 99% identity with Lactobacillus sanfranciscensis, 65 yeast isolates were identified as Candida milleri, and 3 as Saccharomyces cerevisiae. Molecular characterization of PDO Tuscan bread sourdough by PCR-DGGE confirmed such data. The distinctive tripartite species association, detected as the microbiota characterizing the sourdough used to produce PDO Tuscan bread, encompassed a large number of L. sanfranciscensis and C. milleri strains, along with a few of S. cerevisiae. The relative composition and specific physiological characteristics of such microbiota could potentially affect the nutritional features of PDO Tuscan bread, as suggested by the qualitative functional characterization of the isolates. Investigations on the differential functional traits of such LAB and yeast isolates could lead to the selection of the most effective single strains and of the best performing strain combinations to be used as starters for the production of baked goods.
[Mh] Termos MeSH primário: Pão/microbiologia
Candida/isolamento & purificação
Lactobacillus/isolamento & purificação
Microbiota/genética
Saccharomyces cerevisiae/isolamento & purificação
Fermento Seco/classificação
[Mh] Termos MeSH secundário: Candida/genética
DNA Ribossômico/genética
DNA Espaçador Ribossômico/genética
Fermentação
Itália
Ácido Láctico
Lactobacillus/genética
Tipagem Molecular
Técnicas de Tipagem Micológica
Reação em Cadeia da Polimerase
Polimorfismo de Fragmento de Restrição
RNA Ribossômico/genética
Saccharomyces cerevisiae/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Ribosomal); 0 (DNA, Ribosomal Spacer); 0 (RNA, Ribosomal); 0 (RNA, ribosomal, 26S); 33X04XA5AT (Lactic Acid)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170928
[Lr] Data última revisão:
170928
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170402
[St] Status:MEDLINE


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[PMID]:28317285
[Au] Autor:Mohammed R; Vyas D; Yang WZ; Beauchemin KA
[Ad] Endereço:Lethbridge Research and Development Center, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada.
[Ti] Título:Changes in the relative population size of selected ruminal bacteria following an induced episode of acidosis in beef heifers receiving viable and non-viable active dried yeast.
[So] Source:J Appl Microbiol;122(6):1483-1496, 2017 Jun.
[Is] ISSN:1365-2672
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:AIMS: To characterize the changes in the relative population size (RPS) of select ruminal bacteria and rumen fermentation variables in beef heifers supplemented with a strain of Saccharomyces cerevisiae as viable active dried (ADY) or killed dried (KDY) yeast following an induced episode of ruminal acidosis. METHODS AND RESULTS: Six ruminally cannulated beef heifers fed a diet consisting of 50% forage and 50% grain (dry matter basis) were used in a replicated 3 × 3 Latin square design with three 28-day periods. Treatments were: (i) control (CTRL; no yeast); (ii) ADY (4 g day providing 10  CFU per g; AB Vista, UK); and (iii) KDY (4 g day autoclaved ADY). The acidosis challenge was induced on day 22 and rumen samples were collected on day 15 (baseline; BASE), day 22 (challenge day; CHAL), and on day 29 (168th hour post acid challenge or recovery, REC) of each period. Over the study, duration of pH <5·8 (indicative of subacute ruminal acidosis) was less for ADY and KDY than CTRL, with ADY less than KDY. No treatment effects were observed on relative abundance of ruminal bacteria, but the day effect was significant. The RPS of lactate producers and utilizers was greater while RPS of fibrolytic bacteria was lower during CHAL than BASE and REC. Yeast supplementation, irrespective of its viability, showed beneficial effects on ruminal pH variables in animals more susceptible to acidosis. CONCLUSIONS: Rumen microbial population was altered with the induction of severe acidosis. Most of the changes reverted back to baseline values during the recovery phase. Yeast supplementation reduced subacute rumen acidosis in the most susceptible cattle, but failed to attenuate severe acidosis induced by a grain challenge. SIGNIFICANCE AND IMPACT OF THE STUDY: The study provided valuable insight into the mechanism by which acidosis affects cattle performance. Individual animal variation in ruminal fermentation partly explained the variability in response to yeast supplementation in the study.
[Mh] Termos MeSH primário: Acidose/veterinária
Rúmen/microbiologia
[Mh] Termos MeSH secundário: Acidose/dietoterapia
Ração Animal/microbiologia
Fenômenos Fisiológicos da Nutrição Animal
Animais
Bovinos
Doenças dos Bovinos/dietoterapia
Dieta/veterinária
Suplementos Nutricionais
Feminino
Fermentação
Concentração de Íons de Hidrogênio
Fermento Seco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171103
[Lr] Data última revisão:
171103
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170321
[St] Status:MEDLINE
[do] DOI:10.1111/jam.13451


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[PMID]:28262851
[Au] Autor:Tanko Y; Jimoh A; Ahmed A; Adam A; Ejeh L; Mohammed A; Ayo JO
[Ad] Endereço:Department of Human Physiology, Ahmadu Bello University, Zaria. yusuftanko@abu.edu.ng.
[Ti] Título:Effects of Selenium Yeast on Blood Glucose and Antioxidant Biomarkers in Cholesterol Fed Diet Induced Type 2 Diabetes Mellitus in Wistar Rats.
[So] Source:Niger J Physiol Sci;31(2):147-152, 2017 Mar 06.
[Is] ISSN:0794-859X
[Cp] País de publicação:Nigeria
[La] Idioma:eng
[Ab] Resumo:Selenium is an antioxidant that prevents oxygen radical from damaging cells from chronic diseases that can develop from cell injury and inflammation such as diabetes mellitus. The aim of the study is to investigate the possible protective effect of selenium yeast on cholesterol diet induced type-2 diabetes mellitus and oxidative stress in rats. Twenty male wistar rats were divided in to four groups of five animals each: Group 1: (Negative control) received standard animal feed only, Group 2:  received cholesterol diet (CD) only, Group 3: received CD and 0.1 mg/kg selenium yeast orally, Group 4: Received CD and 0.2 mg/kg selenium yeast orally for six weeks. At the end of the study period, the animals were sacrificed and the serum samples were collected and evaluated for estimation of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx). The results showed a significant decrease in blood glucose level in the groups  co-administered CD and selenium yeast when compared to CD group only. Antioxidant enzymes status recorded significant decrease in SOD, CAT and GPx activities in CD and selenium yeast administered when compared to CD group only. In Conclusion, Selenium yeast administrations prevent free radical formations which are potent inducer of diabetes mellitus.
[Mh] Termos MeSH primário: Antioxidantes/metabolismo
Glicemia/metabolismo
Colesterol na Dieta
Diabetes Mellitus Tipo 2/prevenção & controle
Dieta Hiperlipídica
Estresse Oxidativo
Saccharomyces cerevisiae/metabolismo
Selênio/metabolismo
Fermento Seco/metabolismo
[Mh] Termos MeSH secundário: Animais
Biomarcadores/sangue
Catalase/sangue
Diabetes Mellitus Tipo 2/sangue
Diabetes Mellitus Tipo 2/etiologia
Modelos Animais de Doenças
Feminino
Glutationa Peroxidase/sangue
Masculino
Ratos Wistar
Superóxido Dismutase/sangue
Fatores de Tempo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Biomarkers); 0 (Blood Glucose); 0 (Cholesterol, Dietary); EC 1.11.1.6 (Catalase); EC 1.11.1.9 (Glutathione Peroxidase); EC 1.15.1.1 (Superoxide Dismutase); H6241UJ22B (Selenium)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170315
[Lr] Data última revisão:
170315
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170307
[St] Status:MEDLINE


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[PMID]:28242421
[Au] Autor:Freire AL; Ramos CL; da Costa Souza PN; Cardoso MG; Schwan RF
[Ad] Endereço:Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil.
[Ti] Título:Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast.
[So] Source:Int J Food Microbiol;248:39-46, 2017 May 02.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products. Higher residual starch contents were noted in the single LAB cultures (10.6% [w/w]) than in co-cultures (<6% [w/w]), showing that co-culture may help the digestibility. For all different assays (single and co-culture), lactic acid was the main organic acid detected (>1.6g/L) and ethanol was lower than 0.5% (w/v) consisting in a non-alcoholic beverage. The assays containing yeast showed the highest antioxidant activity (around 10% by DPPH and ABTS methods). Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties.
[Mh] Termos MeSH primário: Bebidas/microbiologia
Fermentação/fisiologia
Lactobacillus acidophilus/metabolismo
Lactobacillus plantarum/metabolismo
Manihot/metabolismo
Oryza/metabolismo
Probióticos
[Mh] Termos MeSH secundário: Brasil
Técnicas de Cocultura
Etanol/análise
Manihot/microbiologia
Oryza/microbiologia
Fermento Seco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
3K9958V90M (Ethanol)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170705
[Lr] Data última revisão:
170705
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170301
[St] Status:MEDLINE



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