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Lee BH, Hsu WH, Chien HY, Hou CY, Hsu YT, Chen YZ, Wu SC. Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam. Foods 2021; 10:foods10071631. [PMID: 34359501 PMCID: PMC8303244 DOI: 10.3390/foods10071631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/26/2021] [Accepted: 07/08/2021] [Indexed: 12/02/2022] Open
Abstract
Clostridioides difficile infection (CDI) is a large intestine disease caused by toxins produced by the spore-forming bacterium C. difficile, which belongs to Gram-positive bacillus. Using antibiotics treatment disturbances in the gut microbiota and toxins produced by C. difficile disrupt the intestinal barrier. Some evidence indicates fecal microbiota transplantation and probiotics may decrease the risk of CDI recurrence. This study aimed to evaluate the efficacy of fermented mango by using the lactic acid bacteria Lactobacillus acidophilus and develop innovative products in the form of fermented mango jam. L. acidophilus-fermented mango products inhibited the growth of C. difficile while promoting the growth of next-generation probiotic Faecalibacterium prausnitzii. Both supernatant and precipitate of mango-fermented products prevented cell death in gut enterocyte-like Caco-2 cells against C. difficile infection. Mango-fermented products also protected gut barrier function by elevating the expression of tight junction proteins. Moreover, L. acidophilus-fermented mango jam with high hydrostatic pressure treatment had favorable textural characteristics and sensory quality.
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Affiliation(s)
- Bao-Hong Lee
- Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan; (B.-H.L.); (H.-Y.C.)
| | - Wei-Hsuan Hsu
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (W.-H.H.); (Y.-T.H.); (Y.-Z.C.)
- Center of Allergy and Mucosal Immunity Advancement at the National Cheng Kung University, Tainan 701401, Taiwan
| | - Hao-Yuan Chien
- Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan; (B.-H.L.); (H.-Y.C.)
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan;
| | - Ya-Ting Hsu
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (W.-H.H.); (Y.-T.H.); (Y.-Z.C.)
| | - You-Zuo Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (W.-H.H.); (Y.-T.H.); (Y.-Z.C.)
| | - She-Ching Wu
- Department of Food Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi 600355, Taiwan
- Correspondence: ; Tel.: +886-05-2717622
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The Protection of Lactic Acid Bacteria Fermented-Mango Peel against Neuronal Damage Induced by Amyloid-Beta. Molecules 2021; 26:molecules26123503. [PMID: 34201400 PMCID: PMC8229073 DOI: 10.3390/molecules26123503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/05/2021] [Accepted: 06/07/2021] [Indexed: 12/26/2022] Open
Abstract
Mango peels are usually discarded as waste; however, they contain phytochemicals and could provide functional properties to food and promote human health. This study aimed to determine the optimal lactic acid bacteria for fermentation of mango peel and evaluate the effect of mango peel on neuronal protection in Neuron-2A cells against amyloid beta (Aβ) treatment (50 μM). Mango peel can be fermented by different lactic acid bacteria species. Lactobacillus acidophilus (BCRC14079)-fermented mango peel produced the highest concentration of lactic acid bacteria (exceeding 108 CFU/mL). Mango peel and fermented mango peel extracts upregulated brain-derived neurotrophic factor (BDNF) expression for 1.74-fold in Neuron-2A cells. Furthermore, mango peel fermented products attenuated oxidative stress in Aβ-treated neural cells by 27%. Extracts of L. acidophilus (BCRC14079)-fermented mango peel treatment decreased Aβ accumulation and attenuated the increase of subG1 caused by Aβ induction in Neuron-2A cells. In conclusion, L. acidophilus (BCRC14079)-fermented mango peel acts as a novel neuronal protective product by inhibiting oxidative stress and increasing BDNF expression in neural cells.
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Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101049] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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4
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Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum. Food Chem 2020; 340:127922. [PMID: 32889211 DOI: 10.1016/j.foodchem.2020.127922] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 07/15/2020] [Accepted: 08/22/2020] [Indexed: 11/24/2022]
Abstract
This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp. in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most the properties of the fermented cloudy apple juice. The fermented cloudy apple juices made from Changfu had the highest viable bacterial count and acetic acid contents (6.37 × 108 CFU/mL and 2.67 mg/mL, respectively). It also had higher sensory score, second only to Huaniu. The highest total sugar consumption, utilising fructose, glucose, and sucrose (33.07 mg/mL), was seen with Golden Delicious. Qinguan fermented cloudy apple juice had the highest contents of lactic acid (6.74 mg/mL) and total esters (921.36 μg/L); d-limonene also detected in this fermented cloudy apple juice. Of the nine cultivars examined in this study, Changfu, Qinguan, and Golden Delicious were the most suitable for producing fermented cloudy apple juice with better taste, higher viable count and more intense aroma.
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Wattanakul N, Morakul S, Lorjaroenphon Y, Na Jom K. Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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6
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Cocoa's Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726. ScientificWorldJournal 2019; 2019:5698089. [PMID: 30853863 PMCID: PMC6377945 DOI: 10.1155/2019/5698089] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 11/19/2018] [Accepted: 12/27/2018] [Indexed: 11/17/2022] Open
Abstract
This study aims to characterize the physicochemical properties of cocoa's residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa's residual honey can be used for the production of fermented beverages. Cocoa's honey has 14.14 g.100 mL−1 of dry material, containing 11.80 g.100 mL−1 of carbohydrates and 1.20% crude protein, in addition to other minor components, such as pectin, lipids, and Fe, Mn, Na, and Zn, with a carbon-to-nitrogen (C/N) ratio (9.8) most suitable for fermentation. Fermentation at 20°C for 240 hours produced a liquid with 16% v/v ethanol (14 g.L−1 in 144 h). However, 24 hours of fermentation produced the maximum ethanol yield (0.373 g.g−1) and volumetric productivity (0.168 g.L−1.h−1), which were associated with a significant increase in the specific cell growth rate. Saccharomyces cerevisiae AWR1726 performed satisfactorily in the alcoholic fermentation of cocoa's residual honey, similar to that observed in other fruit beverages, thus suggesting the suitability of cocoa's residual honey for future commercial applications.
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Zhang G, Li X, Chen W, Chen P, Jin X, Chen W, Chen H. Organic Acid Content, Antioxidant Capacity, and Fermentation Kinetics of Matured Coconut (Cocos nucifera) Water Fermented by Saccharomyces cerevisiae D254. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0331] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the quality of matured coconut water was improved through fermentation with Saccharomyces cerevisiae D254. During fermentation, the kinetic models of yeast growth, alcohol production, and sugar consumption were established based on logistic and Leudeking–Piret equations. Fructose, glucose, sucrose, total phenolic content, and antioxidant capacity (FRAP and ABTS values) were measured consecutively during fermentation. Results showed that R2 for the three models of yeast growth, alcohol production, and sugar consumption were 0.9772, 0.9983, and 0.9887, respectively. Total phenolic and antioxidant assays showed a similar evolution during fermentation, with a rapid increase in exponential phase and an unchanged trend in stationary phase. Moreover, total phenolic and the two antioxidant capacity methods were highly positively correlated. Pyruvic, lactic, citric, and succinic acids were the main organic acids in coconut water after fermentation.
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Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.074] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Lu Y, Chan L, Li X, Liu S. Effects of sugar concentration on mango wine composition fermented by
Saccharomyces cerevisiae
MERIT
.ferm. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13574] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuyun Lu
- Department of Chemistry Food Science and Technology Program National University of Singapore Science Drive 3 Singapore 117543 Singapore
| | - Li‐Jie Chan
- Department of Chemistry Food Science and Technology Program National University of Singapore Science Drive 3 Singapore 117543 Singapore
| | - Xiao Li
- Department of Chemistry Food Science and Technology Program National University of Singapore Science Drive 3 Singapore 117543 Singapore
| | - Shao‐Quan Liu
- Department of Chemistry Food Science and Technology Program National University of Singapore Science Drive 3 Singapore 117543 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street Suzhou Industrial Park Jiangsu 215123 China
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Liao XY, Guo LQ, Ye ZW, Qiu LY, Gu FW, Lin JF. Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles. Prep Biochem Biotechnol 2017; 46:399-405. [PMID: 26176886 DOI: 10.1080/10826068.2015.1045615] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Strains of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus brevis were identified from mango fruits by partial 16S rDNA gene sequence. Based on the ability of producing mannitol and diacetyl, Leuconostoc mesenteroides MPL18 and MPL39 were selected within the lactic acid bacteria isolates, and used as mixed starters to ferment mango juice (MJ). Both the autochthonous strains grew well in fermented mango juice (FMJ) and remained viable at 9.81 log cfu mL(-1) during 30 days of storage at 4°C. The content of total sugar of FMJ was lower than that of MJ, while the concentration of mannitol was higher than that of MJ, and the concentration of diacetyl was 3.29 ± 0.12 mg L(-1). Among detected organic acids including citric acid, gallic acid, lactic acid, and acetic acid, only citric acid and gallic acid were found in MJ, while all detected organic acids were found in FMJ. The concentration of lactic acid of FMJ was the highest (78.62 ± 13.66 mM) among all detected organic acids. The DPPH radical scavenging capacity of FMJ was higher than that of MJ. Total phenolic compounds were better preserved in FMJ. The acidity and sweetness had a noticeable impact on the overall acceptance of the treated sample.
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Affiliation(s)
- Xue-Yi Liao
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.,b School of Chemical Engineering and Food Science , Hu Bei University of Arts and Science , Xiang Yang , Hubei , China
| | - Li-Qiong Guo
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Zhi-Wei Ye
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Ling-Yan Qiu
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Feng-Wei Gu
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Jun-Fang Lin
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
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11
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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Appl Microbiol Biotechnol 2016; 100:9861-9874. [DOI: 10.1007/s00253-016-7941-6] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 10/11/2016] [Accepted: 10/13/2016] [Indexed: 12/17/2022]
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12
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Roda A, De Faveri DM, Dordoni R, Cases EV, Jáuregui NN, Carbonell Barrachina ÂA, Frutos Fernandez MJ, Lambri M. Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13111] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Arianna Roda
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Dante Marco De Faveri
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Roberta Dordoni
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Estefanìa Valero Cases
- School of Engineering of Orihuela; Univeritas Miguel Hernàndez; Orihuela Alicante 03312 Spain
| | - Nallely Nuncio Jáuregui
- School of Engineering of Orihuela; Univeritas Miguel Hernàndez; Orihuela Alicante 03312 Spain
| | | | | | - Milena Lambri
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
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Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. Appl Microbiol Biotechnol 2016; 100:8877-88. [PMID: 27405438 DOI: 10.1007/s00253-016-7720-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 06/27/2016] [Accepted: 06/30/2016] [Indexed: 10/21/2022]
Abstract
This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.
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14
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Li X, Liu SQ. Antagonism betweenSaccharomyces cerevisiaeandWilliopsis mrakiiand significance for mixed yeast alcoholic beverage fermentations. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao Li
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
| | - Shao-Quan Liu
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
- National University of Singapore (Suzhou) Research Institute; No. 377 Linquan Street, Suzhou Industrial Park Suzhou Jiangsu 215123 China
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15
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Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentation. Int J Food Microbiol 2015; 206:45-50. [DOI: 10.1016/j.ijfoodmicro.2015.04.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 03/30/2015] [Accepted: 04/14/2015] [Indexed: 11/21/2022]
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16
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Liu SQ, Aung MT, Lee PR, Yu B. Yeast and volatile evolution in cider co-fermentation with Saccharomyces cerevisiae and Williopsis saturnus. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1110-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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17
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Li S, Nie Y, Ding Y, Zhao J, Tang X. Effects of Pure and Mixed Koji Cultures with S
accharomyces cerevisiae
on Apple Homogenate Cider Fermentation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12492] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shuying Li
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Ying Nie
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Yang Ding
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Jinhong Zhao
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Xuanming Tang
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
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18
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Ye M, Yue T, Yuan Y. Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation. FEMS Yeast Res 2014; 14:873-82. [DOI: 10.1111/1567-1364.12175] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2014] [Revised: 06/06/2014] [Accepted: 06/09/2014] [Indexed: 11/30/2022] Open
Affiliation(s)
- Mengqi Ye
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi China
| | - Tianli Yue
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi China
| | - Yahong Yuan
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi China
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19
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Chen D, Chia JY, Liu SQ. Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. Int J Food Microbiol 2014; 170:12-20. [DOI: 10.1016/j.ijfoodmicro.2013.10.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2013] [Revised: 10/20/2013] [Accepted: 10/27/2013] [Indexed: 10/26/2022]
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20
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Fernando SEL, Peréz-Sariñana Bianca Y, Sergio ST, Eapen D, Sebastian P. Evaluation of Agro-industrial Wastes to Produce Bioethanol: Case Study - Mango (Mangifera Indica L.). ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.egypro.2014.10.295] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Li X, Lim SL, Yu B, Curran P, Liu SQ. Mango wine aroma enhancement by pulp contact and β-glucosidase. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12212] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao Li
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3; Singapore City; 117543; Singapore
| | - Sien Long Lim
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3; Singapore City; 117543; Singapore
| | - Bin Yu
- Firmenich Asia Pte Ltd; Tuas; 638377; Singapore
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22
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Batista KA, Bataus LAM, Campos IT, Fernandes KF. Development of culture medium using extruded bean as a nitrogen source for yeast growth. J Microbiol Methods 2013; 92:310-5. [DOI: 10.1016/j.mimet.2013.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2012] [Revised: 01/02/2013] [Accepted: 01/02/2013] [Indexed: 10/27/2022]
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