Despite the crucial roles of duodenal cytochrome b (Dcytb), divalent metal transporter 1 (DMT1), ferritin light chain (Ftl1), ferroportin 1 (FPN1), transferrin receptor 1 (TfR1), and hepcidin antimicrobial peptide (Hamp) in Fe metabolism, no studies have investigated the modulations of these genes during Fe repletion with fermented milks. Analysis included Fe status markers and gene and protein...

Sesame is an important oilseed crop, which has been used as a traditional health food to ameliorate the prevention of various diseases. We evaluated the changes in the anti-allergic activities of sesame by bioconversion. SDS-PAGE of non-fermented sesame proteins showed major allergen bands, while that of fermented sesame showed only a few protein bands. Additionally, we investigated the effecti...

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...

Indonesia has many kind of fermented foods such as tempe, fermented rice, fermented cassava, and fermented vegetable. Lactic acid bacteria that can produce β glycosidase most likely in the fermented foods from plants materials. The objectives of the research were to isolate lactic acid bacteria producing β glucosidase enzyme from Indonesian fermented foods and identify the isolates to their spe...

There is the greatest variety of filamentous fungal fermented food in Asia. KOJI, which is filamentous fungal fermented cereal, is used widely to seed or culture various fermented food and beverages such as miso, soy sauce, sake, and so on. KOJI is important enzyme producer, including amylase, protease, lipase, and so on. KOJI include not only filamentous fungi but also bacteria and yeasts. Eff...

UNLABELLED Calcium chloride fermentations represent an alternative to reduce chloride concentrations in the wastewaters generated from commercial cucumber fermentations, currently performed in cover brine solutions containing 6% to 12% sodium chloride. However, preliminary attempts to commercially ferment the cucumbers in the presence of oxygen led to the development of a secondary cucumber fer...

The investigation of cutcumber softening can be traced back to the turn of the centuiry when Aderhold (1899) described a sporeforming organism, which he called Bacterium coli, as the cauise of this spoilage. Kossowicz (1908), however, implicated the genus Bacillus and further work by Rahn (1913), LeFevre (1919), and Joslyn (1929) confirmed and extended this theory. Fabian and Johnson (1938) con...

The investigation of cutcumber softening can be traced back to the turn of the centuiry when Aderhold (1899) described a sporeforming organism, which he called Bacterium coli, as the cauise of this spoilage. Kossowicz (1908), however, implicated the genus Bacillus and further work by Rahn (1913), LeFevre (1919), and Joslyn (1929) confirmed and extended this theory. Fabian and Johnson (1938) con...

BACKGROUND Scuba diving fishing, predominantly targeting sea cucumbers, has been documented to occur in an uncontrolled manner in the Western Indian Ocean and in other tropical regions. Although this type of fishing generally indicates a destructive activity, little attention has been directed towards this category of fishery, a major knowledge gap and barrier to management. METHODOLOGY AND P...