NDLI: Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

Please wait, while we are loading the content...

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

Recent advances in quantitative PCR (qPCR) applications in food microbiology.

Campylobacter contamination of broiler caeca and carcasses at the slaughterhouse and correlation with Salmonella contamination.

Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid.

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

Enterococcus populations in artisanal Manchego cheese: biodiversity, technological and safety aspects.

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Effect of kaolin and copper based products and of starter cultures on green table olive fermentation.

Surfactant-disinfectant resistance of Salmonella and Staphylococcus adhered and dried on surfaces with egg compounds.

The yeast IRC7 gene encodes a ß-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.

Norovirus, hepatitis A virus and enterovirus presence in shellfish from high quality harvesting areas in Portugal.

Influence of cell surface hydrophobicity on attachment of Campylobacter to abiotic surfaces.

Persistence of sucrose fermenting and nonfermenting vibrios in tissues of Manila clam species, Ruditapes philippinarum, depurated in seawater at two different temperatures.

Detection of cold-tolerant clostridia other than Clostridium estertheticum in raw vacuum-packed chill-stored meat.

Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.

Reduction of Clostridium sporogenes spore outgrowth in natural sausage casings using nisin.

Correlation of maple sap composition with bacterial and fungal communities determined by multiplex automated ribosomal intergenic spacer analysis (MARISA).

Distribution of Salmonella typhimurium in romaine lettuce leaves.

Effective hepatitis A virus inactivation during low-heat dehydration of contaminated green onions.

Survival of Campylobacter jejuni on beef and pork under vacuum packaged and retail storage conditions: examination of the role of natural meat microflora on C. jejuni survival.

Growth of Salmonella enteritidis and Salmonella typhimurium in the presence of quorum sensing signalling compounds produced by spoilage and pathogenic bacteria.

Identification and characterization of yeasts causing chalk mould defects on par-baked bread.

Seasonal influence on the prevalence of thermotolerant Campylobacter in retail broiler meat in Denmark.

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses.

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population

Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum.

Survival of human norovirus surrogates in milk, orange, and pomegranate juice, and juice blends at refrigeration (4 °C).

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

Assessment of levels of bacterial contamination of large wild game meat in Europe.

Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines.

Application of multiple locus variable number of tandem repeat analysis (MLVA), phage typing and antimicrobial susceptibility testing to subtype Salmonella enterica serovar Typhimurium isolated from pig farms, pork slaughterhouses and meat producing plants in Ireland.

Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats.

Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat.

Follow-up of the Bacillus cereus emetic toxin production in penne pasta under household conditions using liquid chromatography coupled with mass spectrometry.

Re: Pitino et al. (2010) Food Microbiology 27:1121-1127 'Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract'.

Year: 2011 Volume: 28 Issue: 4

Year: 2011 Volume: 28 Issue: 3

Year: 2011 Volume: 28 Issue: 2

Year: 2011 Volume: 28 Issue: 1

Year: 2010 Volume: 27

Year: 2009 Volume: 26

Year: 2008 Volume: 25

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Di Cagno, Raffaella Minervini, Giovanna Rizzello, Carlo G. De Angelis, Maria Gobbetti, Marco
Description	Country affiliation: Italy Author Affiliation: Di Cagno R ( Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, via Amendola 165/a, 70126 Bari, Italy. rdicagno@agr.uniba.it)
Abstract	Weissella cibaria, Lactobacillus plantarum, Lactobacillus sp. and Lactobacillus pentosus were variously identified from blackberries, prunes, kiwifruits, papaya and fennels by partial 16S rRNA gene sequence. Representative isolates from each plant species were screened based on the kinetics of growth on fruit juices. A protocol for processing and storage of red and green smoothies (RS and GS) was set up, which included fermentation by selected lactic acid bacteria starters and exo-polysaccharide producing strains. Starters grew and remained viable at ca. 9.0 log cfu g(-1) during 30 days of storage at 4 °C. No contaminating Enterobacteriaceae and yeast were found throughout storage. Values of soluble solids, total titratable acidity and viscosity distinguished started RS and GS compared to spontaneously (unstarted) fermented smoothies. Color difference dE∗(ab) and browning index were positively affected by lactic acid fermentation. Consumption of carbohydrates by lactic acid bacteria was limited as well as it was the lactic fermentation. Consumption of malic acid was evident throughout storage. Polyphenolic compounds and, especially, ascorbic acid were better preserved in started RS and GS compared to unstarted samples. This reflected on the free radical scavenging activity. A statistical correlation was only found between the level of ascorbic acid and free radical scavenging activity. As shown by a ï¬rst-order equation, the rate of degradation of ascorbic acid through storage were found to be higher in the unstarted compared to started RS and GS. Fermentation by lactic acid bacteria clearly improved the sensory attributes of RS and GS.
File Format	HTM / HTML
ISSN	07400020
Issue Number	5
Volume Number	28
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2011-08-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Antioxidants Metabolism Cultured Milk Products Chemistry Microbiology Lactic Acid Lactobacillaceae Isolation & Purification Adult Female Fermentation Humans Classification Genetics Male Molecular Sequence Data Taste Young Adult Journal Article
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.

Rapid lactic acid bacteria identification in dairy products by high-resolution melt analysis of DGGE bands.

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.

Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives.

Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

Similar Documents

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.

Rapid lactic acid bacteria identification in dairy products by high-resolution melt analysis of DGGE bands.

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.

Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives.

Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.