Fermented Vegetables Research Articles

Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus

This study aimed to elaborate on the role of salt concentration on pickled Brassica napus leaf and stem (BLS); it also contributed to the development of low-salt and healthy Brassica napus products in the harvest period. Five sets of pickled BLS samples were prepared, and the physicochemical parameters, free amino acids (FAAs), and the volatile flavor components (VFCs) were analyzed after fermentation. Results showed that some antioxidants, FAAs, and VFCs underwent dynamic changes during fermentation. Nitrite increased with an increase in the salt concentration used for fermentation. Pickled BLS contained a wide range of FAAs; a total of 23 were detected, which might be used as a source of amino acid supplementation. The VFCs were analyzed via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry (GC-MS). A total of 51 VFCs were tentatively identified. The contribution to flavor could be expressed by the relative odor activity value (ROAV). Salt is one of the important factors affecting the quality of vegetable fermentation. Therefore, for large-scale pickled BLS production, a key issue is to balance the low salt concentration and high fermentation quality. Under the action of salt and microorganisms, the fresh BLS fermented via dry pickling, which not only improved its FAAs and VFCs, endowed the production with a unique flavor, but also prolonged the shelf life.

Metabolite profiling, hypolipidemic, and anti-atherosclerosis activity of mixed vegetable fermentation extract

Although positive association between fermented vegetables intake with the risk of coronary heart disease (CHD) has increased attention nowadays, the metabolite profiling and the mechanism of action are still elusive. This study designed to investigate the secondary metabolites, hypolipidemic, and anti-atherogenic effect of mixed vegetable fermentation extract (MVFE). The metabolite screening of the MVFE was assessed using the Liquid Chromatography Tandem Mass Spectrophotometer (LC-MS/MS) method. The result of LC-MS/MS was used as ligands to inhibit the binding of oxidized LDL (oxLDL) and Cluster Differentiation 36 (CD36), Scavenger Receptor A1 (SRA1), Lectin-type oxidized LDL receptor 1 (LOX1). This work was performed with molecular docking using Discovery Studio 2021, PyRx 0.9, and Autodock Vina 4.2 followed by analyzing Network Pharmacology, Protein Protein Interaction (PPI) using Cytoscape 3.9.1 and String 2.0.0. Finally, the clinical effect of MVFE was evaluated using in vivo study. Twenty rabbits were assigned to normal, negative control, and MVFE group that were fed with standard diet, high fat diet (HFD), HFD supplemented with MVFE 100, 200 mg/kg BW, respectively. The serum level of Total Cholesterol (TC) and Low-Density Lipoprotein (LDL-c) were detected at the end of week 4.The LC-MS/MS analysis identified 17 compounds categorized as peptides, fatty acids, polysaccharides, nucleoside, flavonoids, flavanols, and phenolic compounds. Based on the docking study, more negative binding affinity was observed in the interaction between metabolites with the scavenger receptors (SR) than simvastatin. The number of nodes and edges based on Network Pharmacology analysis were 268 and 482, respectively. The PPI network showed that MVFE metabolites exerts its athero-protective effect by modulating various cellular processes including inflammation, improvement of endothelial function, and modulation of lipid metabolism. Blood TC and LDL-c concentrations in the negative control (458.82 ± 82.03; 191.87 ± 92.16 mg/dL) were higher significantly compared to the normal group (87.03 ± 29.27; 43.33 ± 5.75 mg/dL). The MVFE administration decreased the TC (100, 200 mg/kg BW MVFE: 269.96 ± 85.34; 130.17 ± 45.02 mg/dL) and LDL-c level (100, 200 mg/kg BW MVFE = 87.24 ± 22.85; 41.82 ± 11.08 mg/dL) dose-dependently (p < 0,001).The secondary metabolites derived from fermented mixed vegetables extract might be developed as a potential strategy to prevent CHD by targeting the multiple pathways in atherosclerosis.

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects

The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the coming decades. At the same time, significant amounts of pesticides remain in food and their ingestion causes serious damage such as neurological, gastrointestinal, and allergic reactions; cancer; and even death. However, during the fermentation processing of foods, residual amounts of pesticides are significantly reduced thanks to enzymatic degradation by the starter and accompanying microflora. This review concentrates on foods with the highest levels of pesticide residues, such as milk, yogurt, fermented vegetables (pickles, kimchi, and olives), fruit juices, grains, sourdough, and wines. The focus is on the molecular mechanisms of pesticide degradation due to the presence of specific microbial species. They contain a unique genetic pool that confers an appropriate enzymological profile to act as pesticide detoxifiers. The prospects of developing more effective biodetoxification strategies by engaging probiotic lactic acid bacteria are also discussed.

Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation

Table olives are one of the most important fermented vegetables in the Mediterranean countries. Although this fermented vegetable has a long record of microbial safety, various studies have shown the presence of Listeria monocytogenes during table olive processing. This study focused on evaluating the behaviour of a cocktail of L. monocytogenes strains during fermentation of Spanish-style green Manzanilla olives. For this purpose, a challenge test consisting of artificial inoculation of olive fermentation with high levels of the food-borne pathogen (7.0 log10 CFU/ml) was performed. The Fermentation was carried out at the laboratory scale in sealed glass bottles (n = 168) under controlled conditions to avoid the initiation of lactic acid fermentation intentionally. This point was confirmed by the evolution of pH, which ranged from an initial 9.0 to final 6.0 units (decrease kinetic constant of −0.0016 h−1), as well as by the behaviour of lactic acid and mesophilic bacteria during the study (55 days). The fate of L. monocytogenes during fermentation was described using mathematical models, including the two-term Gompertz model. During this time, the food-borne pathogen showed an initial growth phase which lasted until 250 h, reaching a maximum population level close to 9.0 log10 CFU/ml, even in the presence of high salt concentrations (>6.0% NaCl). Then, a rapid decline phase was observed but continuously detecting a residual tail of around 2 log10 CFU/ml. Data obtained in this work shows the importance of the control of olive fermentation, especially during the first weeks when pH is alkaline-neutral and environmental conditions could favour L. monocytogenes growth.

Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry

This study aimed to reveal the evolution of volatile compounds and key odorants in Suancai during two-stage fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry (SBSE–GC–O/MS). In total, 138 volatile compounds were identified, and 53 aroma-active compounds were detected. The ester composition and alkane and alcohol contents were different in fresh leaf mustard and Suancai in various fermentation stages. During pre-salting, the aroma profile transformed from pungent to salty as the isothiocyanate level decreased. During secondary fermentation, isothiocyanate levels were further reduced, and esters and alcohols with mild aroma were produced, causing the rich and mild aroma of Suancai. Based on the reduced isothiocyanate content and transformed aroma, isothiocyanate may be a key marker for estimating the maturity degree of Suancai. This study provides a theoretical basis for improving the aromatic quality of fermented vegetables.

Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation

Vegetables which provide many nutrients are an essential part of human diet. Since raw vegetables usually stay fresh for a short time and rot quickly, microbial fermentation has been used to extend the shelf-life of fresh vegetables, such as pickled cucumbers and beets. In this study, Lactiplantibacillus plantarum DP189 and Leuconostoc mesenterides subsp. mesenteris UA107 were introduced as starter cultures in the fermentation process of Dongbei Suancai, which is a popular traditional fermented vegetables in northeast China. The results showed that the LAB starter inoculation increased the diversity of flora, and Lactiplantibacillus remained the dominant flora in the middle and late fermentation stages. Meanwhile, Dongbei Suancai inoculated with the lactic acid bacteria (LAB) starter produced acid more rapidly, accompanied by better utilization of soluble protein and reducing sugar, increased contents of lactic acid and umami amino acids, and the total amount of volatile flavor substances increased by 12.43 % compared with the control group. Spearman's rank correlation analysis showed that Lactiplantibacillus, Leuconostoc mesenteroides, Acinetobacter, and Pedobacter were closely correlated with physicochemical characteristics and flavor metabolites. In conclusion, inoculating autochthonous LAB starter affected the fermentation through microbial community and metabolic regulation, and improved the quality of Dongbei Suancai.

Economic viability and market potential of combined intermediate moisture dairy products production in Kazakhstan

In recent years, the Republic of Kazakhstan has prioritized the enhancement of its domestic food production industry as a strategic economic initiative. This is driven by the dual goals of improving public health outcomes and stimulating economic growth. Dairy products, a staple in the Kazakh diet, have been identified as a key sector for development. However, the domestic dairy industry faces significant economic challenges. Firstly, the industry is in its nascent stages of recovery following a prolonged period of economic stagnation. Secondly, high-quality domestic dairy products are facing stiff market competition from inexpensive foreign imports, which often do not meet the necessary quality and nutritional standards. This has implications for both public health and the economic viability of domestic dairy producers. Thirdly, the country is at the initial stages of exploring combined technologies to produce dairy products enriched with herbal supplements, known as combined dairy products. This emerging sector represents a potential avenue for economic diversification and value addition within the dairy industry. The objective of the study outlined in the provided paper is multifaceted, encompassing economic, technological, and public health dimensions within the context of Kazakhstan’s domestic dairy industry. Specifically, the study aims to explore the economic potential and viability of producing combined cheeses with intermediate moisture content. To achieve this objective, we propose to examine the organoleptic and physico-chemical characteristics of such dairy products. By investigating these attributes, the study seeks to shed light on the implications of producing these combined cheeses for production costs, marketability, and potential profitability. This endeavor is situated within the broader strategic goal of enhancing Kazakhstan’s domestic food production industry, particularly focusing on dairy products, which are a staple in the Kazakh diet. The research is driven by dual imperatives: improving public health outcomes and stimulating economic growth. To gain empirical data and real market needs understanding, the authors conducted a poll of the residents of three major cities of Kazakhstan: the capital Astana, Almaty and Shymkent. The poll involved 1,000 residents of each of the named cities, which is approximately 0.5-1% of the population of such cities as of 2020. The poll was conducted over a one-month period among supermarket customers of different ages who choose dairy products – soft cheeses. Respondents were asked three questions, namely: In your opinion, is there a need in the Republic of Kazakhstan to produce a new dairy product, in particular soft cheese, with high vitamin content and low-fat content, based on organic fermented vegetables? What price would you be willing to pay for such a product? Should the new product be produced by national producers? The findings show that almost every resident of large cities of the Republic of Kazakhstan who buys soft cheese wants to see on the supermarket shelves more high-quality and useful national cheeses. The above study of consumer opinion on the need for high-quality soft cheese with vegetable additives suggests that in terms of production of new soft cheeses market can be called promising. The results of economic analysis example presented in our paper also support this conclusion.

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects.

Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances such as γ-aminobutyric acid or inhibitors of an angiotensin-converting enzyme in fermented vegetables. These substances may support the treatment of lifestyle diseases, such as depression or hypertension. However, there are still no data about these substances' bioavailability after the consumption of fermented vegetables. Additionally, fermented foods are rich in probiotic microorganisms, where the main group is lactic acid bacteria. The effect of fermentation on each vegetable is different. This should be a reason to expand our knowledge as more innovative and untested fermented products appear on the market.

In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms.

In recent years, there has been a growing interest in obtaining probiotic bacteria from plant origins. This is the case of Lactiplantibacillus pentosus LPG1, a lactic acid bacterial strain isolated from table olive biofilms with proven multifunctional features. In this work, we have sequenced and closed the complete genome of L. pentosus LPG1 using both Illumina and PacBio technologies. Our intention is to carry out a comprehensive bioinformatics analysis and whole-genome annotation for a further complete evaluation of the safety and functionality of this microorganism. The chromosomic genome had a size of 3,619,252 bp, with a GC (Guanine-Citosine) content of 46.34%. L. pentosus LPG1 also had two plasmids, designated as pl1LPG1 and pl2LPG1, with lengths of 72,578 and 8713 bp (base pair), respectively. Genome annotation revealed that the sequenced genome consisted of 3345 coding genes and 89 non-coding sequences (73 tRNA and 16 rRNA genes). Taxonomy was confirmed by Average Nucleotide Identity analysis, which grouped L. pentosus LPG1 with other sequenced L. pentosus genomes. Moreover, the pan-genome analysis showed that L. pentosus LPG1 was closely related to the L. pentosus strains IG8, IG9, IG11, and IG12, all of which were isolated from table olive biofilms. Resistome analysis reported the absence of antibiotic resistance genes, whilst PathogenFinder tool classified the strain as a non-human pathogen. Finally, in silico analysis of L. pentosus LPG1 showed that many of its previously reported technological and probiotic phenotypes corresponded with the presence of functional genes. In light of these results, we can conclude that L. pentosus LPG1 is a safe microorganism and a potential human probiotic with a plant origin and application as a starter culture for vegetable fermentations.

Fermented Vegetables as a Potential Treatment for Irritable Bowel Syndrome

Foods and supplements containing microorganisms with expected beneficial effects are increasingly investigated and utilized in the treatment of human illness, including irritable bowel syndrome (IBS). Research points to a prominent role of gut dysbiosis in the multiple aberrations in gastrointestinal function, immune balance, and mental health seen in IBS. The proposition of the current Perspective is that fermented vegetable foods, in combination with a healthy and stable diet, may be particularly useful for addressing these disturbances. This is based on the recognition that plants and their associated microorganisms have contributed to shaping human microbiota and adaptation over evolutionary time. In particular, lactic acid bacteria with immunomodulatory, antipathogenic, and digestive properties are prevalent in products such as sauerkraut and kimchi. Additionally, by adjusting the salt content and fermentation time, products with a microbial and therapeutic potential beyond that of regular ferments could potentially be produced. Although more clinical data are required to make firm assertions, the low-risk profile, combined with biological considerations and reasoning and considerable circumstantial and anecdotal evidence, indicate that fermented vegetables are worthy of consideration by health professionals and patients dealing with IBS-related issues. To maximize microbial diversity and limit the risk of adverse effects, small doses of multiple products, containing different combinations of traditionally fermented vegetables and/or fruits, is suggested for experimental research and care.

Effect of Lactic Acid Fermentation on Phytochemical Content, Antioxidant Capacity, Sensory Acceptability and Microbial Safety of African Black Nightshade and African Spider Plant Vegetables

Traditional preparation of African indigenous vegetables (AIVs) such as African black nightshade (Solanum nigrum) and African spiderplant (Cleome gynandra) involves either boiling and discarding the first water or lengthy boiling. Fermentation is considered a better alternative processing technique due to the enhanced retention of phytochemical contents and sensory properties. However, little is known about the impact of lactic acid fermentation on the phytochemical content, antioxidant capacity, sensory acceptability and microbial safety of the African black nightshade and African spiderplant. This study aimed to ferment AIVs using combined starter cultures (Lactobacillus fermentum and Lactococcus lactis) and further determine their effect on the phytochemical content (phenolic compounds and flavonoids), antioxidant capacity, sensory acceptability and microbial safety of the vegetables. There was a marked increase in phenol and flavonoid contents in all fermented vegetables (p &lt; 0.05). The highest phenol content was 228.8 mg/g GAE (gallic acid equivalent) in the starter-culture-inoculated African black nightshade, while flavonoid content was 10.6 mg/g QE (quercetin equivalent) in the same. Starter-culture-inoculated AIVs presented significantly higher antioxidant capacity with a 60–80% radical scavenging activity compared to levels in uninoculated batches (p &lt; 0.05). Fermented vegetables were more liked than the boiled vegetables and were microbiologically safe. In conclusion, lactic fermentation of AIVs increased phytochemical contents (phenolic compounds and flavonoids), maintained antioxidant capacity and improved product safety and sensory acceptability. Therefore, fermentation and consumption of the African indigenous vegetables are to be encouraged.

Review Literatur : Pengaruh Konsentrasi Garam terhadap Hasil Fermentasi Brassica juncea L. untuk Pembuatan Kimchi

Kimchi is a traditional Korean food, made from fermented pickled vegetables mixed with spicy seasonings. Vegetables commonly used in making kimchi are Brassica juncea L. Brassica juncea L. which is soaked or salted for several hours, then washed and seasoned with a mixture of krill shrimp, fish sauce, garlic, ginger and red chili powder. Due to fermentation, kimchi has a sour taste like pickles. The focus of this article is to examine the effect of salt concentration on the fermentation yield of Brassica juncea L. for making kimchi. The method used is literature study. The literature used is national journals published in the last 10 years. Literature searches were carried out through the Google Scholar search engine, and several national journal websites online.

Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice

Hyperuricemia has become the increasing public health burden, which is a risk factor for gout, chronic kidney, cardiovascular diseases and diabetes. Lactic acid bacteria have been attracting considerable interest for the safe and effective treatment of hyperuricemia in recent years. In this study, Limosilactobacillus fermentum NCUH003018, Limosilactobacillus reuteri NCUH064056 and Lactobacillus gasseri NCUH066006 were preliminarily selected from sixty strains of lactic acid bacteria isolated from infant feces and fermented vegetables, and showed the ability of efficient degradation of inosine and guanosine, inhibition of xanthine oxidase activity, the tolerance to acid and bile salt, adhesion to epithelium cells, antibacterial activity, and antibiotic susceptibility in vitro. Then hyperuricemia mice model was established by high-yeast diet and intraperitoneal injection of potassium oxonate to analyze the uric acid-lowering effect of the three Lactobacillus in vivo. The results showed that Limosilactobacillus fermentum NCU003018 was the most effective in lowering uric acid level in mice, which prompted the decrease of serum uric acid by 30.77% compared with hyperuricemia model group. Therefore, the Limosilactobacillus fermentum NCU003018 is considered as a probiotic with anti-hyperuricemia ability, which could be used as a promising candidate in preventing and treating hyperuricemia, and the uric-acid lowering mechanism merits further investigation.

Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai

Pellicle formation is an obvious indicator of spoilage and is followed by a loss of flavor in a variety of fermented vegetables. In this study, the pellicle-forming microorganisms were isolated using culture-dependent approaches, then a comparative analysis between the pellicle-forming (PF) radish paocai and normal fermented paocai in the diversity and function of microbial community was conducted by metagenome sequencing. Based on a pairwise t-test and OPLS-DA analysis, diallyl sulfide, (z)-1-allyl-2-(prop-1-en-1-yl) disulfane, and terpineol were considered to be the main components responsible for the unpleasant flavor of PF paocai. Yarrowia spp., Enterobacter spp., and Pichia spp. were the main pellicle-forming microorganisms. All 17 isolated Enterobacter strains showed pectinase-producing and cellulase-producing abilities, and 3 isolated Pichia strains showed gas-producing capacity. According to LEfSe analysis based on metagenomes, unclassified_g__Citrobacter and Yarrowia lipolytica were the uppermost biomarkers that distinguished the PF paocai from normal paocai. Unclassified_g__Lactobacillus and Lactobacillus plantarum were found to be actively engaged in starch and sucrose metabolism, cysteine and methionine metabolism, galactose metabolism, fructose and mannose metabolism, lysine biosynthesis, fatty acid biosynthesis, and arginine biosynthesis, all of which contributed to the flavor formation of paocai. Combining the results of metagenome sequencing with the data obtained based on the culture-dependent method, we could deduce that the growth of Yarrowia lipolytica first promoted the increase of pH and the formation of pellicle, which provided a suitable niche for the growth of some harmful bacteria such as Enterobacter, Citrobacter, and Serratia. These hazardous bacteria then worked in concert to induce the odorous stench and texture softening of paocai, as well as more pellicle formation.

Therapeutic effect of Lactobacillus plantarum JS19 on mice with dextran sulfate sodium induced acute and chronic ulcerative colitis.

Ulcerative colitis is associated with intestinal inflammation and dysbiosis. Previous studies have shown that probiotics are potential agents for treatment of inflammatory bowel disease (IBD). Jiang-shui is a traditional fermented vegetable that is rich in lactic acid bacteria (LABs), but the preventive effect of LABs in jiang-shui on IBD is not yet fully understood. We isolated 38 LAB strains from jiang-shui, and Lactobacillus plantarum JS19 exhibited the strongest antioxidant activity among them. Our data indicate that oral administration of L.plantarum JS19 significantly inhibited body weight loss, colon shortening and damage, and reduced the disease activity index score in the mice with dextran sulfate sodium (DSS)-induced colitis. In addition, L.plantarum JS19 also alleviated inflammatory responses and oxidative stress through reducing lipid peroxidation, tumor necrosis factor-α expression, and myeloperoxidase activity and enhancing the antioxidant enzyme activity. Importantly, L.plantarum JS19 significantly rebalanced DSS-induced dysbiosis of gut microbiota. L.plantarum JS19 may be used as a potential probiotic to prevent IBD, particularly ulcerative colitis. © 2022 Society of Chemical Industry.

Differences in dietary patterns related to metabolic health by gut microbial enterotypes of Korean adults.

Diet has a profound impact on the progression of metabolic syndrome (MetS) into various diseases. The gut microbiota could modulate the effect of diet on metabolic health. We examined whether dietary patterns related to MetS differed according to gut microbial enterotypes among 348 Korean adults aged 18-60 years recruited between 2018∼2021 in a cross-sectional study. The enterotype of each participant was identified based on 16S rRNA gut microbiota data. The main dietary pattern predicting MetS (MetS-DP) of each enterotype was derived using reduced-rank regression (RRR) models. In the RRR models, 27 food group intakes assessed by a semi-quantitative food frequency questionnaire and MetS prediction markers including triglyceride to high-density lipoprotein cholesterol (TG/HDL) ratio and homeostatic model assessment for insulin resistance (HOMA-IR) were used as predictor and response variables, respectively. The MetS-DP extracted in Bacteroides enterotype (B-type) was characterized by high consumption of refined white rice and low consumption of eggs, vegetables, and mushrooms. The MetS-DP derived among Prevotella enterotype (P-type) was characterized by a high intake of sugary food and low intakes of bread, fermented legumes, and fermented vegetables. The MetS-DP of B-type was positively associated with metabolic unhealthy status (OR T3 vs. T1 = 3.5; 95% CI = 1.5-8.2), comparing the highest tertile to the lowest tertile. Although it was not significantly associated with overall metabolic unhealthy status, the MetS-DP of P-type was positively associated with hyperglycemia risk (OR T3 vs. T1 = 6.2; 95% CI = 1.6-24.3). These results suggest that MetS-DP may differ according to the gut microbial enterotype of each individual. If such associations are found to be causal, personalized nutrition guidelines based on the enterotypes could be recommended to prevent MetS.

Plant-based fermentation: Study of foodborne pathogens in spontaneous fermented vegetables

Plant-based fermentation: Study of foodborne pathogens in spontaneous fermented vegetables

Nutrition and Immunity to Combat Infectious Diseases: The Importance of Traditionally Fermented Vegetables in a Mediterranean Diet Against COVID-19

Nutrition and Immunity to Combat Infectious Diseases: The Importance of Traditionally Fermented Vegetables in a Mediterranean Diet Against COVID-19

Isolation and Characterization of Yeasts from Locally Available Foods

A study was conducted to identify different isolates of yeasts which are prospective to be utilized in various industries from locally available foods. Altogether 24 yeast isolates were obtained from fermented fruits and vegetables (banana, cabbage, grapes, lime and mango), pudding, bee honey, toddy and fermented fish samples using the pour plate method. Characterization of the yeasts using several biochemical tests (urease, catalase, liquid carbon and nitrogen assimilation and sugar fermentation tests) revealed that this pool was composed with yeast strains belong to genera of Saccharomyces, Kluvyeromyces, Candida, Pseudozyma, Cryptococcus, Rhodotorula and Debaryomyces. The most effective lactose fermenters were identified as viable candidates for bioethanol production and for manufacturing fermented dairy products for lactose intolerant people. Yeasts with the highest biomass production were suggested as the best viable candidates for industrial single cell protein production using whey, the major byproduct of the dairy industry. The five thermo-tolerant yeasts (Y55, Y57, Y58, Y59 and Y70) and Y069 which was optimally active under 10C were recognized as suitable for industrial applications. The isolates tolerant for high osmotic pressure conditions were identified as potential isolates to be used in highly concentrated food products. Sugarcane juice was recognized as a possible medium for the cultivation of these yeasts in industrial settings. The beneficial yeasts forecasting in this study are expected to screen using molecular biological methods to utilize them in industrial applications.

Interaction between the PNPLA3 Gene and Nutritional Factors on NAFLD Development: The Korean Genome and Epidemiology Study.

Genetic and nutritional factors contribute to the development of non-alcoholic fatty liver disease (NAFLD); however, gene-diet interactions in NAFLD development are poorly understood. In this case-control study, a large dataset from the Korean Genome and Epidemiology Study cohort (n = 72,299) comprising genomic data, medical records, social history, and dietary data was used. We investigated the interactions between the PNPLA3 rs738409 genotype and nutritional factors and their possible effect on the risk of NAFLD development in 2950 patients with NAFLD and 12,907 controls. In the PNPLA3 risk allele group, high protein, fat, sodium, phosphorus, niacin, and vitamin B6 intakes were associated with a decreased risk of NAFLD. In the non-risk allele group, only high fat intake was associated with a decreased risk of NAFLD. Among these nutrients, high sodium intake had a significant protective interaction with the PNPLA3 genotype against NAFLD (p = 0.002). Among salty foods, only kimchi had a significant protective effect against the PNPLA3 genotype (p = 0.012). Thus, the PNPLA3 genotype is differentially associated with nutritional factors. In particular, it interacts with kimchi, a fermented vegetable dish. Therefore, fermented vegetables may serve as a tailored therapeutic food for people with the PNPLA3 risk allele.