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The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25 deg C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.

Food containing bioactive elements can be exploited to combat cardiovascular diseases like hypertension. This article mainly focuses on the use of dairy peptides and microelements of plants against two major causes of hypertension, e.g. ACE (Angiotensin converting enzyme) inhibition with the help of bioactive peptides and improving endothelial Nitric Oxide (eNO) availability with the help of antioxidants. The main objective of this study is to highlight the bioactive peptides and give a way to produce safe ACE inhibitory food supplements by replacing chemical drugs. The efficiency of milk-based bioactive peptides is discussed in detail from in-vitro to clinical trials, but the data is insufficient to prove the bioactivity of milk protein and peptides to replace drugs. More clinical trials are needed to provide a concrete base for the food and pharmaceutical industry in producing ACE inhibitory peptides. This review will be helpful to produce food-based anti-hypertensive drugs industrially.

Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37 deg C and 42 deg C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at 4 deg C), the changes in pH value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42 deg C and 8 h at 37 deg C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable cells counts were under the probiotic minimum as soon as after the first week of storage. Therefore, in the consequent phase of the experiment, soymilk was fermented at 42 deg C with yoghurt culture YCX11 enriched with Bifidobacterium animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells counts of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial counts remained constant and above 10,000,000 CFU/mL.

Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.

We have evaluated four commercially available mold starters (SP-01, NY, M1, and 'for kome miso') for fermented fish pastes with the aim of determining the effect of different koji molds on the nutritional and sensory characteristics of the fermented product. Comparative studies among different fermented fish and bean pastes were also conducted. Protein contents were considerably higher in the fermented fish pastes (22.7-24.1%) than the fermented bean pastes (8.2-12.8%). Free amino acids, oligopeptides, organic acids, mineral content, and sensory scores of the fermented fish pastes were superior to those of the bean pastes in terms of nutritional aspects. Sensory evaluation of fermented fish and bean pastes clearly indicated that different koji molds used as starters had little effect on the taste of the fermented fish pastes. However, in terms of nutritional and sensory characteristics, fermented fish pastes from trash fishes were found to be both commercially valuable and a potential gain to food processing firms among the many new generic fermented food products becoming available.

Samples of cooked sausages, ham, dry cooked sausages, and fermented sausages (n=252) were examined for soy proteins by ELISA, histochemical, and immunohistochemical methods. The results showed that the highest accuracy was achieved by immunohistochemical examination. However, in the category of cooked sausages, this result was not statistically significant. Since the results in the individual categories differed, our results demonstrate that one single method does not always provide reliable and completely objective results. Immunohistochemical methods seem to be the most suitable for the verification of the reference immunochemical method results and prevention of false results.

Heshiko extract was separated into peptide and amino acid fractions by ion-exchange column chromatography. Heshiko extract and these fractions were administered to rats in a diet enriched with lipid and cholesterol for 30 days. In the heshiko extract group, increase of triglyceride, total cholesterol, and low-density lipoprotein (LDL)-cholesterol levels in plasma and accumulation of total lipids in the liver were suppressed, while amounts of both lipid and cholesterol excreted to feces were increased. Administration of heshiko extract tended to increase fecal bile acids and promoted the activity of cholesterol 7alpha-hydroxylase, the rate-limiting enzyme in the synthesis of bile acid from cholesterol in the liver. However, activity of 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, the rate-limiting enzyme in the cholesterol synthesis system in the liver, decreased due to regulation by the feedback of lipid transportation from diet to the liver. The same effect was observed in the peptide and free amino acid fraction groups. These data suggest that both excretion of cholesterol and bile acid to feces and promotion of cholesterol 7alpha-hydroxylase activity are related to the hypocholesterolemic effects of heshiko extract and that both peptides and amino acids contribute to that effect.

Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum, L. sanfranciscencis) and baker's yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation and digestion processes amounted to less than 30% relative to immunoreactivity of human anti-gliadin antibodies and less than 10% relative to immunoreactivity of anti-QQQPP peptide antibodies as compared to the baking made with non-fermented flour.

The iol cluster (consisting of genes involved in myo-inositol utilization) was investigated in Lactobacillus casei strains isolated from koumiss. Ten strains were tested for the presence of iol cluster by PCR screening; three strains encoded this cluster. Full-sequencing procedure was conducted; the iol cluster was identical to that of L. casei BL23 (GenBank access. no. FM177140) except for an upstream transposase. The iol cluster is not a common feature for L. casei strains isolated from koumiss.

Reactive oxygen species (ROS) have strong relationship with several diseases. Many fermented foods were reported to be important sources for antioxidant compounds. Antioxidant activity of water kefir never reported in the scientific literature. The objective of this study was to detect and investigate the antioxidant potency of water kefir. Water kefir was prepared by fermentation of sugar solution with kefir grains for 24 h. Antioxidant activity of fresh water kefir drink and its extract with (0.125–5 mg/ml) was evaluated using 2,2,-diphenyl-1-pricrylhydrozyl (DPPH) scavenging method, and inhibition of ascorbate autoxidation and the reducing power of water kefir were determined, Butylated hydroxyanisole (BHA) and ascorbic acid were used for comparison. Water kefir demonstrated great ability to DPPH scavenging ranged (9.88-63.17 percent). And inhibit ascorbate oxidation by (6.08-25.57 percent) increased in consequent with concentration raising. These results prime to conclude that water kefir could be promisor source of natural antioxidants with good potency in health developing.