Search
Now showing items 1-10 of 21
-
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement
(2017)Date fruit (Phoenix dactylifera L.) is a suitable raw matrix for manufacturing of functional ingredients. The aptitude of selected autochthonous lactic acid bacteria for manufacturing of freeze-dried powder from fermented ... -
Taxonomic structure of the microbiota of Tunisian Organic Prickly Pear (Opuntia ficus indica Mill) cladodes and fruits and their exploitation through lactic acid fermentation
(2015)Introduction: Organic prickly pear production in Tunisia is constantly increasing, due to its high ecological adaptability to extreme cultivation condition and growing demand for its food and non food products, which ... -
Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices
(2014)Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), ... -
Metabolic and functional paths of lactic acid bacteria in plant foods: Get out of the labyrinth
(2018)Even though lactic acid bacteria are only a small part of the plant autochthonous microbiota, they represent the most important microbes having the capability to promote significant changes in the health-promoting properties ... -
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree
(2016)Strains of Leuconostoc mesenteroides were identified from raw prickly pear (Opuntia ficus-indica L.). Five autochthonous strains were selected based on the kinetics of growth and acidification on prickly pear fruit juice, ... -
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice
(2017)Pomegranate juice (PJ) fermented with Lactobacillus plantarum C2, POM1, and LP09, unstarted-PJ, and raw-PJ were characterized for the profile of the volatile components (VOC) by PT–GC–MS. Lactic acid fermentation through ... -
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation
(2013)Two strains (POM1 and C2) or LP09 of Lactobacillus plantarum, which were previously isolated from tomatoes and carrots, and another commercial strain of L. plantarum (LP09), were selected to singly ferment (30 degrees C ... -
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)
(2017)This study aimed to explore common purslane (Portulaca oleracea L.) as potential raw substrate to develop novel functional preparations through lactic acid fermentation. Different lactic acid bacteria were used as single ... -
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits
(2014)This study aimed at investigating the regulatory system of bacteriocin synthesis by Lactobacillus plantarum strains in vegetables and fruits in a model system. Sterile and neutralized cell-free supernatant (CFS) from L. ... -
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
(2015)This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice ...
