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1.
We tested the effect of oral administration of fermented sake lees with lactic acid bacteria (FESLAB) on a murine model of allergic rhinitis upon immunization and nasal sensitization with ovalbumin (OVA). We used Lactobacillus paracasei NPSRIk-4 (isolated from sake lees), and L. brevis NPSRIv-8 (from fermented milk) as starter strains to produce the FESLAB. Oral FESLAB administration resulted in the development of significantly fewer sneezing symptoms than those seen in sham control animals given sterile water. We also found that FESLAB suppressed the allergen-induced degranulation of RBL2H3 rat basophilic leukemia cells. 相似文献
2.
Arginase-deficient ( car1/car1) sake yeasts can brew sake without urea, a main precursor of ethyl carbamate, which is a suspected carcinogen in various
fermented beverages. For the use of car1/car1 yeasts in sake production, contamination by wild-type ( CAR1/CAR1) yeasts is a major problem. To protect sake mash against such contamination, killer character was introduced into the car1/car1 sake yeast HL163 by rare mating and protoplast fusion, using a kar1–1 haploid harboring killer dsRNA plasmids as a killer donor. All killer yeasts obtained showed no arginase activity and the
same DNA content per cell as strain HL163, and produced sake with ordinary quality and very low levels of urea. We also demonstrated
that one of these killer yeasts could effectively eliminate contaminant cells of a CAR1/CAR1 yeast from sake mash. Journal of Industrial Microbiology & Biotechnology (2000) 24, 203–209.
Received 09 August 1999/ Accepted in revised form 07 December 1999 相似文献
3.
The community succession of microbes inhabited in the fermenting lees of Luzhou-flavor liquor was investigated based on small-subunit rRNA culture independent method. All sequences recovered from fermenting lees respectively fell into the genera of Lactobacillus, Streptococcus, Bacillus, Staphylococcus, Clostridium, Pelobacter, Actobacter, Serratia, Burkholderia, Rhodoccous, Corynebacterium, Arthrobacter, Microbacterium, Curtobacterium, Leptotrichia, Methanocuuleus, Saccharomyces, Zygosaccharomyces, Saccharomycopsis, Pichia, Talaromyces, Aspergillus, Eurotium, Fomitopsis and Trichosporon. The fungal Pichia, Saccharomycopsis and Talaromyces were most abundant in the lees fermented for 1 day, the fungal Eurotium and the bacteria Burkholderia, Streptococcus and Lactobacillus were dominant in the lees fermented for 7 days, only the bacteria Lactobacillus, Burkholderia were prevalent in the lees fermented for 60 days. Most genera almost existed in the fermenting lees, while their distributions were significantly different in 1, 7 and 60 days fermented lees. The prokaryotic community similarity coefficient was from 0.5000 to 0.5455 and followed to 0.1523, and that of eukaryotic community was from 0.5466 to 0.5259 and to 0.3750 when compared at species level. These results suggested that many microbes in lees have community successions associated with fermenting and that such successions maybe contribute the fermentation process of Luzhou-flavor liquor and is main reasons that the characteristic flavor factors are produced. 相似文献
4.
The microbial diversity and the community succession in the fermenting cover lees of Chinese Luzhou-flavor liquor were investigated by small-subunit rRNA (SSU rRNA) culture independent method. All sequences retrieved from the 1, 7 and 60 days fermented cover lees were respectively assigned into the genera of Streptococcus, Acetobacter, Arthrobacter, Bacillus, Staphylococcus, Serratia, Nocardia, Methanoculleus, Clostridium, Aneurinibacillus, Corynebacterium, Lactobacillus, Microbacterium, Trichosporon, Saccharomycopsis, Sagenomella, Talaromyces, Eurotium, Issatchenkia, Zygosaccharomyces, Saccharomyces and TM7 phylum. The fungal Issatchenkia, Saccharomycopsis and Talaromyces and the bacteria Staphylococcus and Lactobacillus were most abundant in the 1 day fermented cover lees, the fungal Issatchenkia, Saccharomyces and Talaromyces and the bacteria Bacillus and Streptococcus were dominant in the 7 days cover lees, the archaea Methanoculleus and the fungal Eurotium and Talaromyces were prevalent in the 60 days cover lees. When the microbial community profiles in three samples were compared at species level, the prokaryotic community similarity coefficient was from 0.4042 to 0.5703 and descended to 0.2222, and that of eukaryotic community was from 0.3000 to 0.6000 and followed to 0.5215. These results suggested that microbial diversity variability and community succession have happened in the cover lees associated with fermentation proceeding and such variability and succession respond for the appearance of some unique flavor of Luzhou-flavor liquor. 相似文献
5.
Miso (fermented soybean paste), shoyu (soy sauce) and sake (rice wine) are traditional moldfermented foods in Japan and have
been consumed throughout much of its history. These have long been considered safe foods. In this contribution we review and
summarize long-term studies to investigate potential problems with mycotoxin contamination of these products. The fungal cultures
used for fermentation of these products are called “koji-molds” and mainly consist of strains of Aspergillus oryzae. A. oryzae belongs to the A. flavus group taxonomically, which is generally known to be a main producer of aflatoxins. Therefore, we studied the productivity
of aflatoxins by various koji-molds, as well as the possibility of aflatoxin contamination of rice (which is used in the production
of fermented foods), miso, shoyu and sake. Rice was found to be free from aflatoxins. Furthermore, none of the tested koji-molds
produced any detectable levels of aflatoxins, consequently no aflatoxins were found in miso, shoyu, or sake. However, some
koji-molds are known to produce cyclopiazonic acid (CPA) and kojic acid (KA). We studied the production of CPA and KA by various
commercial koji-molds and identified some strains that produce relatively high amounts of CPA or KA. Consequently, we advised
food industry not to use these strains. Although mycotoxin contamination of these products is therefore presently very low,
further attempts should be made to completely eliminate CPA and KA from fermented foods. 相似文献
6.
In this study, we investigated the alterations in the purine composition of swordfish prepared using a traditional Japanese processing method of soaking in sake lees. These alterations are the byproducts of the yeast fermentation of rice-koji and are renowned for enhancing the umami nature of food. Using a conventional assay method for hydrolyzing all of the purines into four bases and our developed method for simultaneously analyzing purines, we observed the alterations in four purine bases in the soaked sake lees and swordfish. The findings showed that the total purine content, and hypoxanthine-related and guanine-related purines in swordfish decreased after soaking in sake lees. We also analyzed the free purine composition and showed that the ratio of IMP in swordfish was decreased by soaking, while that of inosine in sake lees was increased by soaking swordfish in it. 相似文献
7.
Aims: To evaluate the protective effects of oral administration of milk fermented with a Lactococcus strain against influenza virus (IFV) infection in a mouse model. Methods and Results: Milk fermented with exopolysaccharide‐producing Lactococcus lactis subsp. cremoris ( L. cremoris) FC was orally administered to BALB/c mice for 12 days. Mice were intranasally infected with IFV A/New Caledonia/20/99 (H1N1) on day 8, and survival was determined for 14 days after IFV infection. Survival rate and body weight loss after IFV infection in the L. cremoris FC fermented milk‐administered group were significantly improved compared with those in the control group. In the unfermented milk‐administered group, survival rate was not improved, whereas body weight loss was slightly improved compared with that in the control group. The mean virus titre in the lung of the L. cremoris FC fermented milk‐administered group 3 days after infection was significantly decreased compared with that in the control group. Conclusions: These results suggest that oral administration of milk fermented with L. cremoris FC protects mice against IFV infection. Significance and Impact of the Study: These results demonstrate that oral administration of milk fermented with exopolysaccharide‐producing Lactococcus strains might protect host animals against IFV infection. 相似文献
8.
ABSTRACTIn sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making koji. The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by genetically crossing two sake rice, Gohyakumangoku and Yamadanishiki. However, the metabolites in sake from KOS have not been analyzed. Here, to investigate the characteristic metabolites in sake from KOS, we performed two types of small-scale sake-fermentation tests changing only the rice used for kake-mai or total rice (both kake-mai and koji) by these three rice cultivars and examined the effect of KOS on sake metabolites by the metabolome analysis method using UPLC-QTOF-MS. We identified the peaks/metabolites, whose intensity in sake from KOS was higher/lower than those from the other cultivars. The brewing properties of KOS were partially characterized by this analysis. 相似文献
9.
ABSTRACTKoji, which is manufactured by proliferating non-pathogenic fungus Aspergillus oryzae on steamed rice, is the base for Japanese traditional fermented foods. We have revealed that koji and related Japanese fermented foods and drinks such as amazake, shio- koji, unfiltered sake and miso contain abundant glycosylceramide. Here, we report that feeding of koji glycosylceramide to obese mice alters the cholesterol metabolism . Liver cholesterol was significantly decreased in obese mice fed with koji glycosylceramide. We hypothesized that their liver cholesterol was decreased because it was converted to bile acids. Consistent with the hypothesis, many bile acids were increased in the cecum and feces of obese mice fed with koji glycosylceramide. Expressions of CYP7A1 and ABCG8 involved in the metabolism of cholesterol were significantly increased in the liver of mice fed with koji glycosylceramide. Therefore, it was considered that koji glycosylceramide affects the cholesterol metabolism in obese mice. 相似文献
10.
Most fermented milk prepared by strains of Lactobacillus helveticus showed significant antihypertensive effect in spontaneously hypertensive rats (SHR) by oral administration. However, milk fermented by other species of lactic acid bacteria did not show significant antihypertensive effects. Most of the whey fractions of the milk fermented by L. helveticus or Lactobacillus delbrueckii subsp. bulgaricus showed higher angiotensin I-converting enzyme (ACE) inhibitory activity than the activity of milk fermented by other species. Proteolytic activity in cell wall and peptide content of the fermented milk were higher in L. helveticus strains than other species. 相似文献
11.
The study was carried out to assess whether bovine milk whey and its products fermented by lactic acid bacteria could ameliorate the lipid peroxidation of hepatic mitochondria associated with cholestatic liver injury due to bile duct ligation. Rats were maintained on one of five diets for 3 weeks before being operated upon and killed 3 weeks after bile duct ligation. The diets included one deficient in vitamin E (control diet) and others supplemented with either 5% milk whey or 5% milk whey fermented with Bifidobacterium longum ( B. longum), Lactobacillus acidophilus ( L. acidophilus), and Streptococcus salivarius subsp. thermophillus ( S. thermophillus). Bile duct-ligated rats, compared with sham-operated rats, had higher organ weights (liver and spleen), higher serum alkaline phosphatase activity, higher serum bilirubin concentration, and higher content of hepatic mitochondrial lipid hydroperoxide. The rats fed on diets containing milk whey fermented with B. longum ameliorated the elevation of organ weights, enzyme activity, bilirubin concentration, and content of mitochondrial lipid hydroperoxide. Milk whey and milk whey fermented with L. acidophilus and S. thermophillus also suppressed the elevation of mitochondrial lipid hydroperoxide, but had no ameliorating effects on organ weights, enzyme activity, and bilirubin concentration. The elevation of serum lipid hydroperoxide was ameliorated in rats fed on diets containing milk whey and milk whey fermented with B. longum and S. thermophillus. The reduction in plasma α-tocopherol due to bile duct ligation was ameliorated in those rats fed on diets containing milk whey fermented with B. longum as well as by S. themophillus. These results suggest that a milk whey fermented with lactic acid bacteria exerts a beneficial effect on free radical-mediated hepatic injury. 相似文献
12.
Probiotics form a promising strategy to maintain intestinal health. Milks fermented with probiotic strains, such as the Lactobacillus paracasei ST11, are largely commercialized in Brazil and form a low-cost alternative to probiotic pharmaceutical formulations. In this study, we assessed the probiotic effects of milk fermented by L. paracasei ST11 (administered through fermented milk) in a Salmonella typhimurium infection model in BALB/c mice. We observed in this murine model that the applied probiotic conferred protective effects against S. typhimurium infection, since its administration reduced mortality, weight loss, translocation to target organs (liver and spleen) and ileum injury. Moreover, a reduction in the mRNA expression of pro-inflammatory cytokines such as IFN-γ, IL-6, TNF-α and IL-17 in animals that received the probiotic before challenge was observed. Additionally, the ileum microbiota was better preserved in these animals. The present study highlights a multifactorial protective aspect of this commercial probiotic strain against a common gastrointestinal pathogen. 相似文献
13.
The rice koji for sake making usually shows white, but sometimes, during storage in the air it turns brown. This turn is accelerated by some wet conditions.Three kinds of precursor of the pigment in browned rice-koji were isolated in the present work by column chromatography. A main precursor was adsorbed on alumina at pH 8.5 and eluted with 0.3 n acetic acid. The eluate was then treated by Dowex 50-X8 (H) column, eluted with water and 1 n HCl, and then identified as l-dopa after derived to 3,4-di-O-benzoyl-N-benzoyl- l-dopa ethyl ester. The second precursor was isolated from ethylether soluble fraction of the water eluate described above and identified as protocatechuic acid by some chemical properties. The third precursor was not isolated owing to its chemical unstableness, though it was clearly different from these two precursors.Isolation of l-dopa from the rice koji made by culture of Aspergillus and also from sake and sake cake was first carried out in the present work. 相似文献
14.
以大肠杆菌、金黄色葡萄球菌、藤黄微球菌、铜绿假单胞杆菌和枯草芽孢杆菌为指示菌,从分离自四川传统发酵食品中的267株乳酸菌中,采用平板打孔法初筛、牛津杯法复筛(排除酸、过氧化氢干扰以及胰蛋白酶和木瓜蛋白酶处理),筛选出1株分离自醪糟的具有较强抑菌作用的产广谱细菌素的乳杆菌菌株P158,结合形态学、生理生化特性和16S rDNA序列同源性分析,该菌株被鉴定为植物乳杆菌( Lactobacillus plantarum)。 相似文献
15.
Pichia quercibus Phaff et Knapp produced xylitol and d-xylonic acid by aerobic dissimilation of d-xylose at good yield of 40 % of sugar consumed. The products were isolated from the fermented broth and identified. It would be interesting that both of xylitol, a reduction product of d-xylose, and d-xylonic acid, an oxidation product, are accumulated in the fermented broth. 相似文献
16.
The ability of fungi used in the preparation of fermented soybean foods to metabolize the soy isoflavones daidzein and genistein was investigated. A total of 21 fungal strains from dou-chi, miso, sake, soy sauce, and sufu were screened. The genera of the tested fungi included Actinomucor, Aspergillus, Candida, Debaryomyces, Monascus, Mucor, Rhizopus, Saccharomyces, and Zygosaccharomyces. The results were that all tested Aspergillus strains from these soybean foods, including five A. oryzae strains, one A. sojae strain, and one A. tamarii strain, metabolized both daidzein and genistein. In contrast, no other tested fungi from the fermented soybean foods metabolized either daidzein or genistein. The metabolites of daidzein and genistein by Aspergillus strains were identified as 8-hydroxydaidzein and 8-hydroxygenistein, respectively, based on their mass, 1H-, and 13C-NMR spectra. 相似文献
17.
Low protein content and sufficient grain rigidity are desired properties for the rice used in high-quality sake brewing such as Daiginjo- shu (polishing ratio of the rice, less than 50%). Two kinds of rice, sake rice (SR) and cooking rice (CR), have been used for sake brewing. Compared with those of SR, analyses of CR for high-quality sake brewing using highly polished rice have been limited. Here we described the original screening of late-maturing CR Sensyuraku (SEN) as rice with low protein content and characterization of its properties for high-quality sake brewing. The protein content of SEN was lower than those of SR Gohyakumangoku (GOM) and CR Yukinosei (YUK), and its grain rigidity was higher than that of GOM. The excellent properties of SEN with respect to both water-adsorption and enzyme digestibility were confirmed using a Rapid Visco Analyzer (RVA). Further, we confirmed a clear taste of sake produced from SEN by sensory evaluation. Thus, SEN has excellent properties, equivalent to those of SR, for high-quality sake brewing. 相似文献
18.
ABSTRACT In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice -koji. Rice- koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, Gohyakumangoku and Yamadanishiki. Recently, we reported the characteristic components/metabolites in sake made from KOS by conducting metabolome analysis using UPLC-QTOF-MS. In this study, to investigate the effect of koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product. 相似文献
19.
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 (CCl 4)‐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; CCl 4 group; CCl 4 plus larval extract group (without fermented aloe vera); CCl 4 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 CCl 4 (1.5 mL/kg, 20% CCl 4 in olive oil) twice a week for 3 weeks. Administration of CCl 4 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 CCl 4 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 CCl 4‐induced liver injury in rats, likely due to increased glutathione contents and the inhibition of lipid peroxidation. 相似文献
20.
We have previously shown that the 9 c,11 t-conjugated linoleic acid (CLA) concentration was always significantly higher than the 10 t,12 c-CLA concentration following the administration of these compounds to mice and rats, and considered that structural differences between the conjugated double bonds in these isomers affected absorption in the small intestine. This study investigates the absorption of CLA in the rat intestine by a lipid absorption assay of lymph from the thoracic duct. In Study 1, we used safflower oil and a triacylglycerol form of CLA (CLA-TG), while in Study 2, we used 9 c,11 t-CLA and 10 t,12 c-CLA. The cumulative recovery of CLA was lower than that of linoleic acid until two hours after sample administration. There was no difference in the extent of lymphatic recovery of 9 c,11 t-CLA and 10 t,12 c-CLA after the administration of CLA-TG, 9 c,11 t-CLA, and 10 t,12 c-CLA to the rats, suggesting that geometrical and positional isomerism of the conjugated double bonds did not influence the absorption. 相似文献
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