Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus

Liu, Na; Qin, Likang; Lu, Xiafen; Zhao, Yuxuan; Miao, Song

doi:10.1016/j.fbio.2021.101278

Cited by 15 publications

(6 citation statements)

References 42 publications

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“…The viable LAB count remained stable in single-strain fermentation during the overall low-temperature ripening process. Stimulatory or inhibitory interactions exist between yeast and LAB, and the stability of yeasts and LAB is associated with the strain combination [ 37 ]. The variation tendency of LAB was similar to that of yeast in M, which suggests that the two strains form a symbiotic relationship in the later stages of ripening.…”

Section: Resultsmentioning

confidence: 99%

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Wang

et al. 2022

Foods

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Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.

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Section: Resultsmentioning

confidence: 99%

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Wang

et al. 2022

Foods

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“…paracasei spp. only synthesizes L-lactic acid isomer since it lacks the gene coding for d -lactate dehydrogenase [ 28 ]. The d -lactate production within the vaginal microbiome suppresses the vaginal extracellular matrix metalloproteinase inducer, adding another level of protection against upper genital tract infections [ 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach

Cappello

Pinto²,

Polo

et al. 2023

Microb Cell Fact

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Background The goal of this study was to create a multi-strain probiotic gel that would foster a lactobacilli-dominated vaginal microbiota in pregnant women and ensure appropriate eubiosis for the newborn. Nomadic lactobacilli (95 strains), mostly isolated from food sources, were preliminarily screened for functional traits before being characterized for their capability to inhibit the two vaginal pathogens Streptococcus agalactiae and Candida albicans, which may lead to adverse pregnancy-related outcomes. Eight best-performing strains were chosen and furtherly investigated for their ability to produce biofilm. Lastly, the two selected potential probiotic candidates were analyzed in vitro for their ability to reduce the inflammation caused by C. albicans infection on the reconstituted human vaginal epithelium (HVE). Results Lactiplantibacillus plantarum produced both isomers of lactic acid, while Lacticaseibacillus paracasei produced only l-isomer. The production of hydrogen peroxide was strain-dependent, with the highest concentrations found within Lact. paracasei strains. The auto-aggregation capacity and hydrophobicity traits were species-independent. S. agalactiae 88II3 was strongly inhibited both at pH 7.0 and 4.0, whereas the inhibition of C. albicans UNIBZ54 was less frequent. Overall, L. plantarum strains had the highest pathogen inhibition and functional scoring. L. plantarum C5 and POM1, which were selected as potential probiotic candidates also based on their ability to form biofilms, were able to counteract the inflammation process caused by C. albicans infection in the HVE model. Conclusions Our multi-step and cumulative scoring-based approach was proven successful in mining and highlighting the probiotic potential of two nomadic lactobacilli strains (L. plantarum C5 and POM1), being applicable to preserve and improve human vaginal health.

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“…In the rice soup group (R-group), the mice were fed with rice soup (prepared with 8% selenium rice flour and boiling 92% water). Riceacid was prepared with the previous method [19]. Briefly, L. paracasei H4-11 (CCTCC 2021074) and K. marxianus L1-1 (CCTCC 2021073) were isolated from fermented rice-acid in our previous study [19].…”

Section: Sample Preparationmentioning

confidence: 99%

“…Riceacid was prepared with the previous method [19]. Briefly, L. paracasei H4-11 (CCTCC 2021074) and K. marxianus L1-1 (CCTCC 2021073) were isolated from fermented rice-acid in our previous study [19]. First, the strains L. paracasei H4-11 and K. marxianus L1-1 were, respectively, activated and cultured in the MRS medium (37 • C for 24 h) and YPD medium (30 • C for 48-72 h) and the cultivation was stopped when the two strains entered the logarithmic phase.…”

Section: Sample Preparationmentioning

confidence: 99%

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Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

Liu

Qin

et al. 2021

Nutrients

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The study aimed to explore the effects of fortified fermented rice-acid on the antioxidant capacity of mouse serum and the gut microbiota. Hair characteristics, body mass index, intestinal villus height, intestinal crypt depth, serum antioxidant capacity, and gut microbiota of mice were first measured and the correlation between the antioxidant capacity of mouse serum and the gut microbiota was then explored. The mice in the lactic acid bacteria group (L-group), the mixed bacteria group (LY-group), and the rice soup group (R-group) kept their weight well and had better digestion. The mice in the L-group had the better hair quality (dense), but the hair quality in the R-group and the yeast group (Y-group) was relatively poor (sparse). In addition, the inoculation of Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) increased the villus height/crypt depth of the mice (3.043 ± 0.406) compared to the non-inoculation group (R-group) (2.258 ± 0.248). The inoculation of L. paracasei H4-11 and K. marxianus L1-1 in fermented rice-acid enhanced the blood antioxidant capacity of mouse serum (glutathione 29.503 ± 6.604 umol/L, malonaldehyde 0.687 ± 0.125 mmol/L, catalase 15.644 ± 4.618 U/mL, superoxide dismutase 2.292 ± 0.201 U/mL). In the gut microbiota of L-group and LY-group, beneficial microorganisms (Lactobacillus and Blautia) increased, but harmful microorganisms (Candidatus Arthromitus and Erysipelotrichales) decreased. L. paracasei H4-11 and K. marxianus L1-1 might have a certain synergistic effect on the improvement in antibacterial function since they reduced harmful microorganisms in the gut microbiota of mice. The study provides the basis for the development of fortified fermented rice-acid products for regulating the gut microbiota and improving the antioxidant capacity.

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Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus

Cited by 15 publications

References 42 publications

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach

Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

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