The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Roger Marchant - One of the best experts on this subject based on the ideXlab platform.
-
use of saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation
Bioresource Technology, 2007Co-Authors: Stavros Plessas, Magdalini Soupioni, Argyro Bekatorou, Athanasios A. Koutinas, Ibrahim M. Banat, Roger MarchantAbstract:Abstract A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker’s yeast) on orange peel pieces for use in alcoholic fermentation and for Fermented Food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30–15 °C). Fermentation times in all cases were low (5–15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in Fermented Food applications, to improve productivities and quality.
-
use of saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation
Bioresource Technology, 2007Co-Authors: Stavros Plessas, Magdalini Soupioni, Argyro Bekatorou, Athanasios A. Koutinas, Ibrahim M. Banat, Roger MarchantAbstract:A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker's yeast) on orange peel pieces for use in alcoholic fermentation and for Fermented Food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30-15 degrees C). Fermentation times in all cases were low (5-15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in Fermented Food applications, to improve productivities and quality.
Prathapkumar Halady Shetty - One of the best experts on this subject based on the ideXlab platform.
-
probiotic characterization and antioxidant properties of weissella confusa kr780676 isolated from an indian Fermented Food
Lwt - Food Science and Technology, 2018Co-Authors: Shivangi Sharma, Sujatha Kandasamy, Digambar Kavitake, Prathapkumar Halady ShettyAbstract:Abstract Weissella confusa (KR780676), isolated from an Indian traditional Fermented Food (Idli batter) exhibited good growth and survival under simulated gastro-intestinal conditions. Cells also showed strong cell surface hydrophobicity, auto-aggregation and moderate biofilm formation ability indicating the potential for adhesion on to the host cell as multiple aggregates. Thermostability, cholesterol removal, β-galactosidase production and proteolytic activity of the strain indicated potential functional ability. Cell-free extract showed prominent hydroxyl radical scavenging activity, while intact cells exhibited significant DPPH, superoxide anion radical scavenging potential and lipid peroxidation inhibition. CLSM imaging confirmed inhibition of biofilm formation by P. aeruginosa KT266804. Besides, probiotic and functional properties, safety evaluation results revealed no haemolytic, DNase and gelatinase activity. Further, sensitivity towards antibiotics confirmed the potential of W. confusa as a functional starter culture candidate in Fermented Foods.
-
characterization of a novel galactan produced by weissella confusa kr780676 from an acidic Fermented Food
International Journal of Biological Macromolecules, 2016Co-Authors: Digambar Kavitake, Palanisamy Bruntha Devi, Sanjay Pratap Singh, Prathapkumar Halady ShettyAbstract:An exopolysaccharide (EPS) producing strain PUFSTM055 isolated from Idli batter (an Indian traditional cereal-legume based Fermented Food) was identified as Weissella confusa KR780676. The strain was shown to produce 17.2g/L (dry weight) of EPS in 2% sucrose supplemented MRS broth and the EPS was characterized. HPTLC analysis confirmed the presence of galactose monomers, indicating the homopolysaccharide nature of EPS. Fourier-transform infrared spectroscopy and nuclear magnetic resonance analysis revealed that the EPS was found to be a novel linear galactan containing α-(1→6)-linked galactose units. Scanning electron microscopy of the EPS revealed the presence of porous and spongy starch-like granules. Topographical examination of EPS by atomic force microscopy revealed that the EPS formed densely packed mesh-like structure with irregular spherical lumps. The EPS also showed high thermal stability with a degradation temperature of 287.5 °C and melting point at 274.65 °C. EPS was semi-crystalline with crystallinity index of 0.23 and showed 100% water solubility index. These characteristics of the EPS would make it a promising hydrocolloid for Food industries as bio-thickeners, stabilizers and also as an encapsulating material for delivery of Food bioactive compounds. This is the first study reporting the galactan compose of the EPS from lactic acid bacteria.
Stavros Plessas - One of the best experts on this subject based on the ideXlab platform.
-
microbial ecology and quality assurance in Food fermentation systems the case of kefir grains application
Anaerobe, 2011Co-Authors: Stavros Plessas, Athanasios Alexopoulos, C Voidarou, Elisavet Stavropoulou, Eugenia BezirtzoglouAbstract:Fermentation technology has become a modern method for Food production the last decades as a process for enhancing product stability, safety and sensory standards. The main reason for this development is the increasing consumers’ demand for safe and high quality Food products. The above has led the scientific community to the thorough study for the appropriate selection of specific microorganisms with desirable properties such as bacteriocin production, and probiotic properties. The main Food products produced through fermentation activity are bread, wine, beer cheese and other dairy products. The microorganisms conducting the above processes are mainly yeasts and lactic acid bacteria. The end products of carbohydrate catabolism by these microorganisms contribute not only to preservation as it was believed years ago, but also to the flavour, aroma and texture and to the increase of the nutritional quality by thereby helping determine unique product characteristics. Thus, controlling the function of specific microorganisms or the succession of microorganisms that dominate the microflora is therefore advantageous, because it can increase product quality, functionality and value. Throughout the process of the discovery of microbiological diversity in various Fermented Food systems, the development of starter culture technology has gained more scientific attention, and it could be used for the control of the manufacturing operation, and management of product quality. In the frame of this review the presentation of the quality enhancement of most consumed Fermented Food products around the world is attempted and the new trends in production of Fermented Food products, such as bread is discussed. The review is focused in kefir grains application in bread production.
-
use of saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation
Bioresource Technology, 2007Co-Authors: Stavros Plessas, Magdalini Soupioni, Argyro Bekatorou, Athanasios A. Koutinas, Ibrahim M. Banat, Roger MarchantAbstract:Abstract A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker’s yeast) on orange peel pieces for use in alcoholic fermentation and for Fermented Food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30–15 °C). Fermentation times in all cases were low (5–15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in Fermented Food applications, to improve productivities and quality.
-
use of saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation
Bioresource Technology, 2007Co-Authors: Stavros Plessas, Magdalini Soupioni, Argyro Bekatorou, Athanasios A. Koutinas, Ibrahim M. Banat, Roger MarchantAbstract:A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker's yeast) on orange peel pieces for use in alcoholic fermentation and for Fermented Food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, molasses, raisin extracts) and at various temperatures (30-15 degrees C). Fermentation times in all cases were low (5-15 h) and ethanol productivities were high (av. 150.6 g/ld) showing good operational stability of the biocatalyst and suitability for commercial applications. Reasonable amounts of volatile by-products were produced at all the temperatures studied, revealing potential application of the proposed biocatalyst in Fermented Food applications, to improve productivities and quality.
Yves Waché - One of the best experts on this subject based on the ideXlab platform.
-
Food safety risks in traditional Fermented Food from South-East Asia
Food Control, 2020Co-Authors: Anil Kumar Anal, Giorgia Perpetuini, Awanwee Petchkongkaew, Reasmey Tan, Sylvie Avallone, Rosanna Tofalo, Hai Van Nguyen, Son Chu-ky, Thanh Tam Phan, Yves WachéAbstract:South-East Asia is well-known for traditionally Fermented Foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware of the health concerns regarding Food additives; the health benefits of “natural” and “traditional” Foods, processed with no added chemical preservatives, are becoming more and more attractive. Therefore, their confidence towards safety and quality of Asian Fermented Foods is low. Major Food safety concerns are related not only to Food production methods, but also to how Foods are processed, stored, sold and consumed. In this review the main factors affecting Food safety are analysed. They are not limited only to the improper use of chemicals such as pesticides or antibiotics, but also to improper processing and handling during storage which could provoke the accumulation of toxic compounds such as mycotoxins or biogenic amines. Urgent attention is required to improve the quality of the ingredients and the integration of Food safety management systems for industrial growth. Therefore, in the last part of this review directions to improve the Food safety of Fermented Foods are proposed.
Digambar Kavitake - One of the best experts on this subject based on the ideXlab platform.
-
probiotic characterization and antioxidant properties of weissella confusa kr780676 isolated from an indian Fermented Food
Lwt - Food Science and Technology, 2018Co-Authors: Shivangi Sharma, Sujatha Kandasamy, Digambar Kavitake, Prathapkumar Halady ShettyAbstract:Abstract Weissella confusa (KR780676), isolated from an Indian traditional Fermented Food (Idli batter) exhibited good growth and survival under simulated gastro-intestinal conditions. Cells also showed strong cell surface hydrophobicity, auto-aggregation and moderate biofilm formation ability indicating the potential for adhesion on to the host cell as multiple aggregates. Thermostability, cholesterol removal, β-galactosidase production and proteolytic activity of the strain indicated potential functional ability. Cell-free extract showed prominent hydroxyl radical scavenging activity, while intact cells exhibited significant DPPH, superoxide anion radical scavenging potential and lipid peroxidation inhibition. CLSM imaging confirmed inhibition of biofilm formation by P. aeruginosa KT266804. Besides, probiotic and functional properties, safety evaluation results revealed no haemolytic, DNase and gelatinase activity. Further, sensitivity towards antibiotics confirmed the potential of W. confusa as a functional starter culture candidate in Fermented Foods.
-
characterization of a novel galactan produced by weissella confusa kr780676 from an acidic Fermented Food
International Journal of Biological Macromolecules, 2016Co-Authors: Digambar Kavitake, Palanisamy Bruntha Devi, Sanjay Pratap Singh, Prathapkumar Halady ShettyAbstract:An exopolysaccharide (EPS) producing strain PUFSTM055 isolated from Idli batter (an Indian traditional cereal-legume based Fermented Food) was identified as Weissella confusa KR780676. The strain was shown to produce 17.2g/L (dry weight) of EPS in 2% sucrose supplemented MRS broth and the EPS was characterized. HPTLC analysis confirmed the presence of galactose monomers, indicating the homopolysaccharide nature of EPS. Fourier-transform infrared spectroscopy and nuclear magnetic resonance analysis revealed that the EPS was found to be a novel linear galactan containing α-(1→6)-linked galactose units. Scanning electron microscopy of the EPS revealed the presence of porous and spongy starch-like granules. Topographical examination of EPS by atomic force microscopy revealed that the EPS formed densely packed mesh-like structure with irregular spherical lumps. The EPS also showed high thermal stability with a degradation temperature of 287.5 °C and melting point at 274.65 °C. EPS was semi-crystalline with crystallinity index of 0.23 and showed 100% water solubility index. These characteristics of the EPS would make it a promising hydrocolloid for Food industries as bio-thickeners, stabilizers and also as an encapsulating material for delivery of Food bioactive compounds. This is the first study reporting the galactan compose of the EPS from lactic acid bacteria.