AIMC Topic: Fermented Foods

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In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract.

Food research international (Ottawa, Ont.) Oct 4, 2018
This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the ...
Animals Male Feces Microbial Viability Kidney Antioxidants Rats, Wistar Rats Liver Probiotics Anthocyanins Colony Count, Microbial Fatty Acids Ananas Fruit and Vegetable Juices Fermented Foods Gastrointestinal Tract Hydroxybenzoates Euterpe Lacticaseibacillus rhamnosus
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Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang).

Food chemistry Oct 26, 2017
The purpose of this study was to investigate bacterial communities and health-benefit-related parameters in doenjang prepared with various brine concentrations (8, 12, 16, and 20%). Phenolic, flavonoid, melanoidin and isoflavone contents, antioxidati...
Humans Bacteria Antioxidants Cell Proliferation Phenols Drug Screening Assays, Antitumor Polymers Hydrogen-Ion Concentration Fermentation Fermented Foods Lactobacillus HT29 Cells Microbial Consortia Maillard Reaction Soy Foods Isoflavones
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