A5013672192- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Listeria monocytogenes in Food Safety
- Food Supply Chain Traceability
- Food Safety and Hygiene
- Gut microbiota and health
- Obesity, Physical Activity, Diet
The Ohio State University
2023-2024
Four dairy foods processing by-products (acid whey permeate (AWP), buttermilk (BM), sweet (SWP), and with added milk fat globule ingredient (SWP+MFGM)) were fermented for 4 weeks compared traditional kefir milks production of novel kefir-like products. AU: Sweet permeates SWP supplemented 1.5% membrane (MFGM) showed to be the most viable grain fermentation, exhibiting diverse abundance microorganisms positive indicators bioactive properties. Grain viability was assessed shotgun metagenomics,...
<h2>ABSTRACT</h2> The bacterium <i>Lactobacillus kefiranofaciens</i> OSU-BDGOA1 and yeast <i>Kluyveromyces marxianus</i> bdgo-ym6 were previously isolated from kefir grains have shown probiotic traits in mono- coculture. This research evaluates the effect of introducing microorganisms monoculture coculture alongside yogurt starter cultures on physicochemical rheological properties, volatile flavor compounds, survival during simulated digestion, sensory attributes final fermented products....
A broad understanding of community member food safety priorities in the fresh produce supply chain does not currently exist. This information is essential to improve knowledge and practices effectively efficiently throughout industry; therefore, goal this study was identify rank United States. Survey questions were designed approved by experts for participants 24 priorities. The anonymous survey distributed online via Qualtrics™ members from November 2020 May 2021. score calculated each...