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Microbes in Food Production01:29

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems
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Fermentation pattern of infant formulas containing different prebiotics.

Jon Vanderhoof1, Paul Ferguson, Rosemary Pauley-Hunter

  • 1*Boston Children's Hospital, Boston, MA †Mead Johnson Nutrition, Evansville, IN ‡Boys Town National Research Hospital, Boys Town, NE.

Journal of Pediatric Gastroenterology and Nutrition
|December 25, 2014
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Infant formula containing polydextrose (PDX) plus galactooligosaccharide (GOS) resulted in higher breath hydrogen levels compared to GOS alone. This suggests a slower digestion rate for the PDX/GOS combination in infants.

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Area of Science:

  • Gastroenterology and Nutrition
  • Microbiome Research
  • Pediatric Nutrition

Background:

  • Prebiotics influence intestinal flora development.
  • Intestinal bacteria ferment unabsorbed carbohydrates, producing hydrogen.
  • Elevated breath hydrogen can indicate slower digestion or fermentation.

Purpose of the Study:

  • To compare the digestive effects of two prebiotic formulas in infants.
  • To assess breath hydrogen production as a marker for digestion rate.

Main Methods:

  • A blinded, crossover study involving 13 infants.
  • Infants consumed formula with either galactooligosaccharide (GOS) or polydextrose (PDX) + GOS.
  • Breath hydrogen levels were measured to assess fermentation.

Main Results:

  • The PDX/GOS group exhibited significantly higher breath hydrogen levels (25.35 ± 2.87 ppm) compared to the GOS-alone group (13.69 ± 2.87 ppm).
  • The difference in breath hydrogen was statistically significant (P=0.0001).

Conclusions:

  • The formula containing polydextrose (PDX) and galactooligosaccharide (GOS) appears to be digested more slowly in infants.
  • Breath hydrogen measurement is a useful indicator for evaluating infant formula digestion rates.