![]() plantarum and Streptococcus thermophilus have provided clues to understanding the proteolytic systems these bacteria harbor and the differences in peptidase families, peptide transport systems, and cell wall-associated proteinases, leading to a diversity of fermentation products.įermentation can also result in the production of bioactive bacterial metabolites. Comparative genomic studies of LAB such as L. plantarum) are greater than some other species, it is by far the predominant species used for plant-based fermentations and has recently been used to ferment substrates such as quinoa and wheat slurry. Although the nutritional demands of Lactobacillus plantarum ( L. LAB have evolved proteolytic systems to break down proteins in their environment to obtain essential amino acids. Food fermentation by LAB has long been a popular method to produce foods with high nutritional value and sought-after sensory qualities. Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming rods normally found in the human mouth and intestinal tract. Fermented foods offer numerous health benefits associated with the bioactive metabolites and peptides produced by microbial metabolism during food production or in the human gut during digestion. Microbial fermentation has been used for centuries to produce a wide variety of nutritious and delicious foods including cheeses, sauerkraut, kefir, kimchi, yogurt, wine, and beer. The analysis presented here indicates that cashew nut yogurt is not suitable for those with cashew nut allergy.įood processing methods including physical, mechanical, and enzymatic manipulations can enhance the nutritional, sensory, storage, or safety qualities of foods. In conclusion, Ana o 1 and Ana o 2 are sensitive to degradation, while Ana o 3 survives lactic acid bacterial fermentation during yogurt production. In contrast, SDS-PAGE, mass spectrometry, immunoblot, and ELISA all revealed that Ana o 3 was relatively unaffected by the fermentation process. ![]() SDS-PAGE analysis indicated a clear reduction in Ana o 1 and 2, and immuno-assay with polyclonal anti-cashew IgG antibody and cashew-allergic IgE indicated an overall reduction in allergen content. Cashewgurt pH and viscosity values were comparable to cow milk yogurts, and it was off white in color. Average counts for lactobacilli and Streptococcus thermophilus were greater than 10 million colony forming units per milliliter, indicating the capacity to provide a health benefit. To compare its characteristics to dairy yogurt and characterize the effects of fermentation on the Ana o 1–3 cashew nut allergens, a commercial yogurt made from cashew nuts (Cashewgurt) was evaluated for microbiological, physiochemical, and immunological properties. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers.
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