The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation with Rhizopus

A cultivation procedure for the preparation of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid was developed. Steamed soybeans were incubated aerobically with Rhizopus microsporus var. oligosporus IFO 8631 for 20 h, and then anaerobically incubated for 5 h by replacement of the atmosphere with nitrogen. The GABA content in the aerobically fermented soybeans was about 30 mg per 100 g dry fermented soybeans, while the anaerobically cultivation was about 370 mg/100 g dry fermented soybeans. The incubation with several strains of Rhizopus species showed that all of R. microsporus var. oligosporus and R. oryzae examined accumulated GABA in the anaerobically fermented soybeans. In particular, R. microsporus var. oligosporus IFO 32002 and IFO 32003 showed the highest content of GABA (1,740 mg/100 g dry fermented soybeans and 1,500 mg/100 g dry fermented soybeans, respectively). Moreover, the free protein amino acids increased greatly in the fermented soybeans during the anaerobic cultivation.     

Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

We manufactured a new fermented tea by tea-rolling processing of third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) leaves. The mixed fermented tea extract inhibited pancreatic lipase activity in vitro, and effectively suppressed postprandial hypertriacylglycerolemia in rats. Rats fed a diet containing 1% freeze-dried fermented tea extract for 4 weeks had a significantly lower liver triacylglycerol concentration and white adipose tissue weight than those fed the control diet lacking fermented tea extract. The activity of fatty acid synthase in hepatic cytosol markedly decreased in the fermented tea extract group as compared to the control group. The serum and liver triacylglycerol- and body fat-lowering effects of the mixed fermented tea extract were strong relative to the level of dietary supplementation. These results suggest that the new fermented tea product exhibited hypotriacylglycerolemic and antiobesity properties through suppression of both liver fatty acid synthesis and postprandial hypertriacylglycerolemia by inhibition of pancreatic lipase.     

Fermentation of soybean meal withAspergillus usamii improves zinc availability in rats

Soybean meal was fermented withAspergillus usamii to improve zinc availability through the degradation of phytic acid. Rats fed a diet containing fermented soybean meal showed greater femoral zinc than did animals fed a diet containing regular soybean meal. Zinc solubility in the small intestine was higher in the rats fed fermented soybean meal than in the rats fed regular soybean meal. These results suggested that fermentation withAspergillus usamii improved zinc availability in dietary soybean meal, which was induced by the increase of zinc solubility in the small intestine. Adding the same amount of phytate that was contained in the regular soybean mealbased diet did not affect the amount of zinc present in rats fed a fermented soybean meal-based diet with sodium phytate. Phytase activity was found in fermented soybean meal, and this activity may degrade added phytate in fermented soybean meal-based diet.     

有机物料发酵流体和堆肥对苹果连作土壤环境及平邑甜茶幼苗生物量的影响

为探讨不同有机物料的发酵流体(厌氧发酵产物)和堆肥(有氧发酵产物)对苹果连作土壤环境的影响,以盆栽平邑甜茶幼苗为试验材料,分别设置猪粪+秸秆、鸡粪+秸秆、羊粪+秸秆、猪粪+鸡粪+羊粪+秸秆4个不同有机物料组合并进行厌氧发酵和有氧发酵,并将发酵产物分别施入连作土中,研究其对平邑甜茶幼苗生物量、连作土壤中微生物、土壤酶活性、土壤酚酸等的影响。结果表明:与有机物料堆肥相比,各有机物料发酵流体处理的平邑甜茶幼苗干重、鲜重较高,其中猪粪发酵流体处理显著提高了幼苗干、鲜重,7月份为对照的1.57、1.26倍,9月份为CK的1.55、1.86倍;两类发酵产物均增加了土壤微生物的数量,且发酵流体处理显著增加了土壤中细菌和放线菌的数量,其中羊粪发酵流体效果最明显,分别为CK的2.95倍和2.37倍,在堆肥处理中,真菌数量显著增高;两类发酵产物也影响了土壤中酚酸总量,表现为猪粪、鸡粪发酵流体和猪粪堆肥处理含量下降,至9月份分别下降到CK的0.45、0.39倍和0.36倍。     

Assessment of a bacteriocin-producingLactobacillus strain in the control of spoilage of a cereal-based African fermented food

As part of a program to develop starter cultures aiding in the spoilage control and sanitation of African fermented foods, a cereal-based food (‘ogi’ and its solid form ‘agidi’ or ‘eko’) was prepared using a bacteriocin-producingLactobacillus strain as the starter culture. The survival of an enterotoxigenicEscherichia coli strain was investigated in the naturally fermented food and in food fermented with the starter bacteriocin-producingLactobacillus strain. An inhibition ofE. coli was observed within 2 h of incubation in ‘ogi’ fermented with the bacteriocin producing strain. After 6 h, the viable count ofE. coli in locally fermented ‘ogi’ was log 6.41 (2.54×10⁶CFU/mL), whereas in ‘ogi’ fermented with the bacteriocin producer it was reduced to log 1.70 (0.5×10² CFU/mL). Comparison of the shelf life of ‘agidi’ prepared from the naturally fermented food with that fermented with the bacteriocin-producing starter culture showed that the latter had a better shelf life (kept for 11 d before spoilage occurred as compared with 7 d for the natural one). The results are discussed in terms of the potential of bacteriocin-producing cultures in the control and retardation of spoilage and food-forne infections in some African fermented foods.     

Altering textural properties of fermented milk by using surface‐engineered Lactococcus lactis

Lactic acid bacteria are widely used for the fermentation of dairy products. While bacterial acidification rates, proteolytic activity and the production of exopolysaccharides are known to influence textural properties of fermented milk products, little is known about the role of the microbial surface on microbe–matrix interactions in dairy products. To investigate how alterations of the bacterial cell surface affect fermented milk properties, 25 isogenic Lactococcus lactis strains that differed with respect to surface charge, hydrophobicity, cell chaining, cell‐clumping, attachment to milk proteins, pili expression and EPS production were used to produce fermented milk. We show that overexpression of pili increases surface hydrophobicity of various strains from 3–19% to 94–99%. A profound effect of different cell surface properties was an altered spatial distribution of the cells in the fermented product. Aggregated cells tightly fill the cavities of the protein matrix, while chaining cells seem to be localized randomly. A positive correlation was found between pili overexpression and viscosity and gel hardness of fermented milk. Gel hardness also positively correlated with clumping of cells in the fermented milk. Viscosity of fermented milk was also higher when it was produced with cells with a chaining phenotype or with cells that overexpress exopolysaccharides. Our results show that alteration of cell surface morphology affects textural parameters of fermented milk and cell localization in the product. This is indicative of a cell surface‐dependent potential of bacterial cells as structure elements in fermented foods.     

Fermentation of L-aspartate by a saccharolytic strain of Bacteroides melaninogenicus.

Resting cells of Bacteroides melaninogenicus fermented L-[14C]aspartate as a single substrate. The 14C-labeled products included succinate, acetate, CO2, oxaloacetate, formate, malate, glycine, alanine, and fumarate in the relative percentages 68, 15, 9.9, 2.7, 1.8, 1.0, 0.7, 0.5, and 0.06, respectively, based on the total counts per minute of the L-[14C]aspartate fermented. Ammonia was produced in high amounts, indicating that 96% of the L-aspartate fermented was deaminated. These data suggest that L-aspartate is mainly being reduced through a number of intermediate reactions involving enzymes of the tricarboxylic acid cycle to succinate. L-[14C]asparagine was also fermented by resting cells of B. melaninogenicus to form L-aspartate, which was subsequently, but less actively, fermented.     

Fermentation of L-aspartate by a saccharolytic strain of Bacteroides melaninogenicus.

Resting cells of Bacteroides melaninogenicus fermented L-[14C]aspartate as a single substrate. The 14C-labeled products included succinate, acetate, CO2, oxaloacetate, formate, malate, glycine, alanine, and fumarate in the relative percentages 68, 15, 9.9, 2.7, 1.8, 1.0, 0.7, 0.5, and 0.06, respectively, based on the total counts per minute of the L-[14C]aspartate fermented. Ammonia was produced in high amounts, indicating that 96% of the L-aspartate fermented was deaminated. These data suggest that L-aspartate is mainly being reduced through a number of intermediate reactions involving enzymes of the tricarboxylic acid cycle to succinate. L-[14C]asparagine was also fermented by resting cells of B. melaninogenicus to form L-aspartate, which was subsequently, but less actively, fermented.     

降血压乳酸菌发酵乳对原发性高血压大鼠的降压效果

目的对具有血管紧张素转化酶(ACE)抑制活性的乳酸菌DM9057发酵乳的抗胃肠道酶解能力及原发性高血压大鼠(SHR)体内降压效果进行研究。方法以10 ml/kg和2.5 ml/kg发酵乳一次性和连续灌胃原发性高血压大鼠。结果 DM9057发酵乳具有较好的抗胃肠道酶能力,并且2个剂量均具有较好的降血压效果,其中以10 ml/kg剂量效果最为显著,一次性和连续灌胃后,最大降压值为(17.97±3.82)、(25.46±5.06)mmHg。结论乳酸菌DM9057发酵乳具有较强的抗胃肠道能力,同时在原发性高血压大鼠体内能够发挥一定的降血压作用。     

Inhibitory effect of fermented milk on delayed-onset muscle damage after exercise

Milk fermented with a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae is drunk on a daily basis by many people in Japan and has several beneficial effects. We studied the influence of this fermented milk product on muscle damage after prolonged exercise in rats. Wistar rats were divided into four groups: rested controls, rested rats given fermented milk diet, exercised rats and exercised rats given fermented milk diet. After 3 weeks of acclimatization, both exercise groups were made to run on a treadmill at 26 m/min for 60 min. Exercise increased the serum creatine kinase level, as well as myeloperoxidase activity and the level of thiobarbituric-acid-reactive substances in the gastrocnemius muscle after 24 h. These changes were ameliorated by intake of fermented milk. An increase of CINC-1 was also ameliorated by fermented milk. Furthermore, milk diet increased the mRNA and protein levels of protective proteins such as antioxidants and chaperone proteins. These results indicate that fermented milk can ameliorate delayed-onset muscle damage after prolonged exercise, which is associated with an increased antioxidant capacity of muscles.     

Effect of fermented feed on the microbial population of the gastrointestinal tracts of pigs.

An in vivo experiment was performed with pigs to study the inhibitory effect of fermented feed on the bacterial population of the gastrointestinal tract. Results demonstrated a significant positive correlation between pH and lactobacilli in the stomach contents of pigs in dry feed as well as in the stomach contents of pigs fed fermented feed. Furthermore, a significant positive correlation between the pH and the numbers of bacteria in the family Enterobacteriaceae in the contents of the stomach of pigs fed dry feed was found. In the stomach contents of pigs fed fermented feed, a significant negative correlation was found between the concentration of the undissociated form of lactic acid and the numbers of Enterobacteriaceae. The numbers of Enterobacteriaceae in the contents of the stomach, ileum, cecum, colon, and rectum of pigs fed fermented feed were significantly lower compared with the contents of the stomach, ileum, caecum, colon, and rectum of pigs fed dry feed. The numbers of total lactobacilli were significantly higher in the stomach contents of pigs fed fermented feed and in the ileum contents of one pig group fed fermented feed compared with the contents of pigs fed dry feed. However, the influence of lactobacilli on numbers of Enterobacteriaceae could not be demonstrated. It was concluded that fermented feed influences the bacterial ecology of the gastrointestinal tract and reduces the levels of Enterobacteriaceae in the different parts of the gastrointestinal tract.     

Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor

AIMS: This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. METHODS AND RESULTS: Goat milk was inoculated with Lact. acidophilus and Bif. animalis mixed starter, fermented in a glass bioreactor with controlled temperature (37 degrees C) and anaerobiosis, and monitored for growth and acidification. The fermented milk was then stored for 10 days under refrigeration, and monitored daily for starter microflora survival and pH changes. Lact. acidophilus viable counts reached a maximum of 7.1 x 10(8) colony-forming units (CFU) ml(-1), and Bif. animalis a maximum of 6.3 x 10(7) CFU ml(-1) by 20 h of fermentation. During refrigerated storage, both strains exhibited a good survival, with viable numbers remaining essentially constant throughout the experiment, whereas the pH of the fermented milk dropped slightly. CONCLUSIONS: Mixed cultures of Bif. animalis and Lact. acidophilus may be used to produce fermented goat milk with high counts of both probiotic strains. SIGNIFICANCE AND IMPACT OF THE STUDY: Goat milk fermented with Bif. animalis and Lact. acidophilus can be manufactured as an alternative probiotic dairy product.     

Effects of fermented aloe vera mixed diet on larval growth of Protaetia brevitarsis seulensis (Kolbe) (coleopteran:Cetoniidae) and protective effects of its extract against CCl4‐induced hepatotoxicity in Sprague–Dawley rats

The present study was conducted to evaluate the efficacy of fermented aloe vera mixed diet on larval growth of Protaetia brevitarsis seulensis (Kolbe) (coleopteran: Cetoniidae) and protective effects of extract of larvae of P. brevitarsis seulensis fed fermented aloe vera mixed diet against Carbon tetrachloride (CCl₄)‐induced hepatotoxicity in Sprague–Dawley rats. To determine whether different diets can affect the larval growth of P. brevitarsis seulensis, six different diets were investigated in the experiment, and the results exhibited that 15% fermented aloe vera with 85% fermented oakwood sawdust was the best diet for larval growth of this insect, followed by 9% fermented aloe vera with 91% fermented oakwood sawdust. Adult male Sprague–Dawley rats (n= 30) were separated into five groups of six each, as follows: control group; CCl₄ group; CCl₄ plus larval extract group (without fermented aloe vera); CCl₄ plus 9% and 15% larval extract groups (with fermented aloe vera). All extract groups were fed with 30 mg/kg extracts of fermented oakwood sawdust only and fermented oakwood sawdust plus 9% and 15% fermented aloe vera, respectively, once every consecutive day, with administration of CCl₄ (1.5 mL/kg, 20% CCl₄ in olive oil) twice a week for 3 weeks. Administration of CCl₄ increased the serum alanine aminotransferase, aspartate aminotranseferase and thiobarbituric acid reactive substance levels in rats and reduced levels of glutathione in the liver. Treatment with extract of larval‐fed fermented aloe vera mixed diet significantly alleviated these changes to nearly normal levels. The histopathological changes induced by CCl₄ were also significantly attenuated by extract of larval‐fed fermented aloe vera mixed diet treatment. The results suggest that the beneficial effect of fermented aloe vera mixed diet on larval growth may be to stimulate the larval life cycle, and 15% larval‐fed fermented aloe vera mixed diet exhibits potent hepatoprotective effects on CCl₄‐induced liver injury in rats, likely due to increased glutathione contents and the inhibition of lipid peroxidation.     

Importance of lactic acid bacteria in Asian fermented foods

Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a selective environment favoring fermentative microorganisms and produce desirable flavors in various fermented foods. This paper discusses the role of lactic acid bacteria in various non-dairy fermented food products in Asia and their nutritional and physiological functions in the Asian diet.     

Metagenomic analysis of the viral communities in fermented foods

Viruses are recognized as the most abundant biological components on Earth, and they regulate the structure of microbial communities in many environments. In soil and marine environments, microorganism-infecting phages are the most common type of virus. Although several types of bacteriophage have been isolated from fermented foods, little is known about the overall viral assemblages (viromes) of these environments. In this study, metagenomic analyses were performed on the uncultivated viral communities from three fermented foods, fermented shrimp, kimchi, and sauerkraut. Using a high-throughput pyrosequencing technique, a total of 81,831, 70,591 and 69,464 viral sequences were obtained from fermented shrimp, kimchi and sauerkraut, respectively. Moreover, 37 to 50% of these sequences showed no significant hit against sequences in public databases. There were some discrepancies between the prediction of bacteriophages hosts via homology comparison and bacterial distribution, as determined from 16S rRNA gene sequencing. These discrepancies likely reflect the fact that the viral genomes of fermented foods are poorly represented in public databases. Double-stranded DNA viral communities were amplified from fermented foods by using a linker-amplified shotgun library. These communities were dominated by bacteriophages belonging to the viral order Caudovirales (i.e., Myoviridae, Podoviridae, and Siphoviridae). This study indicates that fermented foods contain less complex viral communities than many other environmental habitats, such as seawater, human feces, marine sediment, and soil.     

河南浓香型酒醅的真菌微生物菌群多样性及共变性

通过高通量测序研究河南三个不同酒厂的浓香型酒醅的真菌微生物菌群,逐次在门、纲、目、科和属5个水平上分析入窖酒醅和出窖酒醅的菌群多样性,探究酒醅发酵后菌群的共性变化规律.结果表明:出窖酒醅的真菌微生物多样性高于入窖酒醅的真菌微生物多样性,出窖酒醅的真菌主要有镰刀菌属Fusarium(相对丰度17％ ～32％),Plect...     

双歧杆菌发酵果蔬汁营养成分分析及保质期观察

目的分析双歧杆菌发酵果蔬汁的营养成分及保质期观察。方法采用各种营养分析方法对双歧杆菌发酵果蔬汁进行主要营养成分的分析测定。结果双歧杆菌发酵果蔬汁营养丰富,含有蛋白质、脂肪、糖、水溶性维生素和多种微量元素,含有18种氨基酸,8种人体营养必需氨基酸。结论双歧杆菌发酵果蔬汁营养成分丰富,保质期长,作为一种营养食品饮料值得推广应用。     

Effect of Fermented Feed on the Microbial Population of the Gastrointestinal Tracts of Pigs

An in vivo experiment was performed with pigs to study the inhibitory effect of fermented feed on the bacterial population of the gastrointestinal tract. Results demonstrated a significant positive correlation between pH and lactobacilli in the stomach contents of pigs in dry feed as well as in the stomach contents of pigs fed fermented feed. Furthermore, a significant positive correlation between the pH and the numbers of bacteria in the family Enterobacteriaceae in the contents of the stomach of pigs fed dry feed was found. In the stomach contents of pigs fed fermented feed, a significant negative correlation was found between the concentration of the undissociated form of lactic acid and the numbers of Enterobacteriaceae. The numbers of Enterobacteriaceae in the contents of the stomach, ileum, cecum, colon, and rectum of pigs fed fermented feed were significantly lower compared with the contents of the stomach, ileum, caecum, colon, and rectum of pigs fed dry feed. The numbers of total lactobacilli were significantly higher in the stomach contents of pigs fed fermented feed and in the ileum contents of one pig group fed fermented feed compared with the contents of pigs fed dry feed. However, the influence of lactobacilli on numbers of Enterobacteriaceae could not be demonstrated. It was concluded that fermented feed influences the bacterial ecology of the gastrointestinal tract and reduces the levels of Enterobacteriaceae in the different parts of the gastrointestinal tract.     

Rapid detection of staphylococcal thermonuclease on casings of naturally contaminated fermented sausages.

Staphylococcal food poisoning associated with fermented sausages has been a recurring problem. By testing for thermonuclease by direct application of sausage casing disks on the surface of thermonuclease assay agar plates, possible Staphylococcus aureus growth in fermented sausages could be detected simply and rapidly. Koupal-Deibel deoxyribonucleic acid agar was somewhat superior to toluidine blue deoxyribonucleic acid agar for thermonuclease assay of fermented sausage casings. The sensitivity of the thermonuclease casing test was comparable to that of the extraction procedure, and the thermonuclease casing test results were in complete agreement with the thermonuclease assay results by the extraction procedure. The thermonuclease casing test offers government and industry laboratories a useful screening tool which could significantly reduce the problem of staphylococcal enterotoxins in fermented sausages.     

蚕沙发酵肥在制作过程中的微生物结构变化

目的 比较蚕沙发酵肥在发酵前后的微生物结构变化,阐明蚕沙发酵肥的微生物多样性。方法 蚕沙发酵肥由基底土和蚕沙按一定比例混合后发酵30 d而来,因此实验共分为4个处理组,分别为基底土组、蚕沙组、蚕沙发酵肥30 d组和蚕沙发酵肥90 d组。分别采集基底土、蚕沙以及发酵30 d后的蚕沙发酵肥进行MiSeq高通量测序,比较蚕沙发酵肥与发酵前的基底土、蚕沙之间的细菌多样性变化,并采集发酵90 d的蚕沙发酵肥进行测序,比较不同发酵时间对发酵肥细菌多样性的影响。结果 蚕沙发酵肥30 d组的细菌多样性指数最高,蚕沙最低,说明蚕沙在与基底土混合发酵后细菌多样性水平升高。β多样性结果显示蚕沙发酵肥的稳定性好,且发酵肥与蚕沙的近缘关系较与土壤的更近。比较优势菌属发现,蚕沙发酵肥30 d组有10种优势菌属,分别为Sphingobacterium、Parapedobacter、Ochrobactrum、Flavobacterium、Bordetella、Brucella、Rhizobium、Olivibacter、Devosia和Paracoccus;发酵肥90 d组中的优势菌属有70%与30 d组相同;蚕沙组中仅有5种优势菌属,分别为Parapedobacter、Bacillus、Pseudomonas、Flavobacterium和Sphingobacterium,其中Parapedobacter、Flavobacterium和Sphingobacterium也为发酵肥30 d组的优势菌属;基底土的优势菌属大部分为酸杆菌门,分别为Gp1、Gp2、Gp3、Bradyrhizobium、Rhizomicrobium和Rhodoplanes,它们在经发酵后含量大大下降。蚕沙发酵肥中的大部分优势菌属均为具有生防作用的生防菌,其中部分优势菌属也存在于施用了发酵肥的连作白菊根际土中。结论 蚕沙与基底土混和发酵制成蚕沙发酵肥后细菌多样性发生显著变化,生防菌种类显著增加,同时蚕沙发酵肥中的这些生防菌来源于蚕沙并非基底土。蚕沙发酵肥缓解连作障碍的机制之一可能是由于蚕沙发酵肥中存在的大量生防菌。