This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, i...

People in the world made a unique fermented food for a long time. These fermented foods have been increased interest to people health in recent years. These fermented foods can be caused a disease in the event of misunderstood difference between fermentation and putrefaction. In addition consumers can’t know degree of different between fermentation and putrefaction. Therefore, the monitoring sy...

This study was designed to explore the relationship between deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that body wall cucumber develops white spots on day 4, epidermis dissolves 7. The distinctive OTUs remain relatively low four days storage but increase potential gut microbiota biomarkers are Psychrobacter-...

In this study, we sequenced the genomes of two Shewanella spp., newly isolated from the gut of the sea cucumber Apostichopus japonicus (Selenka, 1867). The whole-genome sequences reported here will expand the repertoire of genomic information for the members of the genus Shewanella and will provide important insights into their roles within microbial communities.

Fermented fish food products have been extensively studied in Asia's fermented food culture. We have attempted to categorize the different types of fermented fish products seen in some of the Asian countries as part of a cultural context indicator analysis. Categorization is available through two cultural context indicators: the macro cultural context indicator and micro cultural context indica...

We manufactured a new fermented tea by tea-rolling processing of third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) leaves. The mixed fermented tea extract inhibited pancreatic lipase activity in vitro, and effectively suppressed postprandial hypertriacylglycerolemia in rats. Rats fed a diet containing 1% freeze-dried fermented tea extract for 4 weeks had a signifi...

(1) Background: Cucumbers are highly sensitive to drought and UV-B radiation, which may also act synergistically. Silicon is a beneficial element for plants, as it can alleviate negative effects of different environmental constraints. Studies revealed that fertilisation cucumbers with silicon showed variety positive effects, increased plant vitality. The aim this study was investigate the role ...

Fermentation may amplify the specific nutrient or phytonutrient content of foods, the ultimate value of which is associated with mental health furthermore, the microbes associated with fermented foods may also influence brain health via direct and indirect pathways. This review is intended to guide the development of fermented foods for enhanced human mental health benefits. We searched databas...

Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effect of Cymbopogon citratus Essential Oil (EO) against Aspergillus species isolated from fermented fish samples. Methods: Gas chromatography-mass spectrometry was used to determin...

Human urine obtained from separating toilets was tested as a fertiliser for cultivation of outdoor cucumber (Cucumis sativus L.) in a Nordic climate. The urine used contained high amounts of nitrogen with some phosphorus and potassium, but numbers of enteric microorganisms were low even though urine had not been preserved before sampling. The cucumber yield after urine fertilisation was similar...