Thematische Bibliographien / Fermentation of foods

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Fermentation of foods“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Fermentation of foods"

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Capozzi, Vittorio, Mariagiovanna Fragasso und Pasquale Russo. „Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance“. Microorganisms 8, Nr. 2 (22.02.2020): 306. http://dx.doi.org/10.3390/microorganisms8020306.

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Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions. Evidence indicates: (i) a global curiosity to exploit food fermentations as drivers of innovation in artisanal contexts and (ii) an increasing interest of the artisanal producers into management of fermentation that relies on native microbial consortia. Unfortunately, this kind of revamp of “artisanal food microbiology,” rather than re-establishing artisanal content, can restore the scarce hygienic conditions that characterized underdeveloped food systems. We highlight that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a “third way” to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.
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Ağagündüz, Duygu, Birsen Yılmaz, Tevfik Koçak, Hilal Betül Altıntaş Başar, João Miguel Rocha und Fatih Özoğul. „Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues“. Foods 11, Nr. 19 (04.10.2022): 3074. http://dx.doi.org/10.3390/foods11193074.

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Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Although novel microorganisms are mostly studied for their use in novel food production in terms of gut-microbiota modulation, recent innovative food research highlights their fermentative effects and usability, especially in food modifications. Herein, Clostridium butyricum, Bacteroides xylanisolvens, Akkermansia muciniphila, Mycobacterium setense manresensis, and Fructophilic lactic acid bacteria (FLAB) can play key roles in future candidate microorganisms for fermentation technology in foods. However, there is also some confusion about the safety issues related to the use of these novel microorganisms. This review paper focuses on certain novel candidate microorganisms for fermentation technology with a deep view of their functions, benefits, and safety issues.
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Jung, Su-Jin, Soo-Wan Chae und Dong-Hwa Shin. „Fermented Foods of Korea and Their Functionalities“. Fermentation 8, Nr. 11 (15.11.2022): 645. http://dx.doi.org/10.3390/fermentation8110645.

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Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture. These four major fermented foods have been passed down through the generations and define Korean cuisine. However, scientific advancements in the fermentation process have increased productivity rates and facilitated global exports. Recently, Korean kimchi and jang have garnered significant attention due to their nutritional and health-beneficial properties. The health benefits of various Korean fermented foods have been consistently supported by both preclinical and clinical research. Korean fermented foods effectively reduce the risk of cardiovascular and chronic metabolic diseases, such as immune regulation, memory improvement, obesity, diabetes, and high blood pressure. Additionally, kimchi is known to prevent and improve multiple metabolic diseases, including irritable bowel syndrome (IBS), and improve beneficial intestinal bacteria. These functional health benefits may reflect the synergistic effect between raw materials and various physiologically active substances produced during fermentation. Thus, fermented foods all over the world not only enrich our dining table with taste, aroma, and nutrition, but also the microorganisms involved in fermentation and metabolites of various fermentations have a profound effect on human health. This article describes the production and physiological functions of Korean fermented foods, which are anticipated to play a significant role in the wellness of the world’s population in the coming decades.
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Mensah, Patience, B. S. Drasan, T. J. Harrison und A. M. Tomkins. „Fermented Cereal Gruels: Towards a Solution of the Weanling's Dilemma“. Food and Nutrition Bulletin 13, Nr. 1 (März 1991): 1–8. http://dx.doi.org/10.1177/156482659101300133.

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The high incidence of diarrhoeal morbidity a the onset of weaning is due in part to consumption of contaminated food. This paper discusses the possible role of fermentation as a household food preparation technology in the improvement of the microbial quality of weaning foods as well as in providing adequate nutrients for infant growth and development. It discusses the extent to which fermented foods provide adequate nutrients; the degree to which fermentation can reduce the levels of aflatoxins, hydrocyanic acid, and other toxins in foods; whether fermentation reduces contamination of weaning foods by pathogens; and the role of fermented foods in reducing diarrhoeal morbidity, severity, and duration.
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Casciano, Flavia, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti und Lorenza Conterno. „Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features“. Foods 11, Nr. 19 (01.10.2022): 3055. http://dx.doi.org/10.3390/foods11193055.

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The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes’ micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.
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Dahiya, Divakar, und Poonam Singh Nigam. „Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition“. Fermentation 9, Nr. 1 (20.12.2022): 1. http://dx.doi.org/10.3390/fermentation9010001.

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Most fermented foods are dairy-based products; however, foods prepared using non-dairy-based materials such as grains, cereals, vegetables, and fruits can meet the dietary requirements of consumers following different food practices, including vegans and consumers that have dietary issues with dairy-based products. Traditional food fermentations have been conducted by the functioning of bacterial and yeast cultures using the inoculum of uncharacterized microorganisms isolated from naturally fermenting foods. However, pure viable strains of microorganisms characterized as probiotic cultures have the potential for their application in the fermentation process. Such fermented foods can be labeled as probiotic products, displaying the names of strains and their viable number contained in the portion size of that specific product. The significance of the development of probiotic functional food is that they can be used as a source of nutrition; in addition, their consumption helps in the recovery of healthy gut microbiota. In a fermented food, two components—the fermented substrate and the microorganism(s)—are in a synergistic relationship and contribute to healthy gut microbiota. The intake of probiotic foods for sustainability of a healthy gut can manipulate the functioning of gut–brain axis. The aim of this article is to present a review of published research conducted with specific strains characterized as probiotics, which have been studied to perform the fermentation growing on the matrices of non-dairy-based substrates.
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Shrestha, Ashok Kumar, Nawa Raj Dahal und Vedaste Ndungutse. „Bacillus Fermentation of Soybean: A Review“. Journal of Food Science and Technology Nepal 6 (27.06.2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.

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Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious. This paper reviews various facets of B. subtilis fermented traditional foods, properties of fermenting organisms, preparation of such fermented foods, changes in chemical composition and nutritional properties and improving the quality of these foods. J. Food Sci. Technol. Nepal, Vol. 6 (1-9), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8252
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Shah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed und Yuanda Song. „Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota“. Fermentation 9, Nr. 2 (26.01.2023): 118. http://dx.doi.org/10.3390/fermentation9020118.

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Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term stability of fermented foods. Recently, fermented foods have attracted the attention of scientists all over the world. Some putative mechanisms that explain how fermented foods affect health are the potential probiotic effects of the microorganisms in fermented foods, bioactive peptides and biogenic amines produced as a result of fermentation, phenolic compounds transformed to bioactive substances, and decreased antinutrients. In addition, increased vitamin content, antioxidant, antihypertensive, and antidiabetic activities have associated with fermented products. The purpose of this paper is to present various types of fermented foods and the health-promoting components that emerge during the fermentation of major food matrices, as well as the affect of fermented foods on the gut microbiome once they are ingested.
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Mengesha, Yizengaw, Alemu Tebeje und Belay Tilahun. „A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera“. International Journal of Food Science 2022 (24.03.2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.

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Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains. Moreover, the kind and concentration of the substrate and the type of microbial flora, as well as temperature, air supply, and pH, all influence the fermentation process of injera. This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.
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Hill, Daragh, Ivan Sugrue, Elke Arendt, Colin Hill, Catherine Stanton und R. Paul Ross. „Recent advances in microbial fermentation for dairy and health“. F1000Research 6 (26.05.2017): 751. http://dx.doi.org/10.12688/f1000research.10896.1.

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Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application.
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Dissertationen zum Thema "Fermentation of foods"

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Xing, Huajing. „Impact of thiamine and pyridoxine on alcoholic fermentations of synthetic grape juice“. Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/h_xing_072607.pdf.

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Adang, Arief. „Tape ketela (Indonesian fermented cooked cassava) fermentation“. Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.

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Yusof, Rokiah Binti Mohd. „Improved safety of infant weaning foods through lactic acid fermentation“. Thesis, University of Surrey, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359907.

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Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology und Centre for Advanced Food Research. „A study of traditional production of Ugandan fermented cereal beverage, Obushera“. THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.
Master of Science (Hons) (Food Science)
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Kateu, Kepher Kuchana. „A study of traditional production of Ugandan fermented cereal beverage, Obushera“. Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.
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Minchul, Gim. „Isolation and Identification of Lactic Acid Bacteria from Swedish Foods“. Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45774.

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Food fermentation is a method widely used in the past to extend the storage life of food. Numerous studies on fermented food have revealed that they not only have biopreservative properties but also health benefits. Lactic acid bacteria are the major group of microorganisms involved in food fermentation and the properties that influence food are primarily due to the compounds released from microorganisms such as organic acids and bacteriocins. Their health benefits are exerted through several mechanisms including inhibiting the growth of pathogenic bacteria and modifying the host immune response. A number of strains that have been investigated show different properties even between the same species thus emphasizing the importance of strain identification. To determine if some traditional fermented Swedish foods contain lactic acid bacteria, bacteria from four fermented Swedish foods (two surströmming and two sausages) were isolated using MRS broth. Bacterial isolates were examined for their colony and cell morphology and Gram staining and were found to be predominantly Gram-positive cocci or rods. 16S rRNA PCR amplifications of selected isolates was performed using universal prokaryotic primers and sequenced. The sequencing results showed that the bacterial isolates from Oskars surströmming Filéer and Gognacs medvurst were Lactobacillus sakei and the isolate from Mannerströms surströmming was Enterococcus sp. This study showed that the traditional Swedish fermented food evaluated did contain lactic acid bacteria.
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Kateu, Kepher Kuchana. „A study of traditional production of Ugandan fermented cereal beverage, obushera /“. View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.
"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.
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Altıok, Duygu Tokatlı Figen. „Kinetic modelling of lactic acid production from whey/“. [s.l.]: [s.n.], 2004. http://library.iyte.edu.tr/tezler/master/gidamuh/T000471.pdf.

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Boualapha, Chanthilath Visith Chavasit. „Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt /“. Abstract, 2008. http://mulinet3.li.mahidol.ac.th/thesis/2551/cd412/4838150.pdf.

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Khem, Sarim. „Development of model fermented fish sausage from New Zealand marine species“. Click here to access this resource online, 2009. http://hdl.handle.net/10292/807.

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Three New Zealand marine species, hoki (Macruronus novaezealandiae), kahawai (Arripis trutta) and trevally (Pseudocaranx dentex) were used to develop model fermented fish sausage. The formulation comprised fish mince, carbohydrate, minced garlic and salt in a mass ratio of 1 (fish): 0.15: 0.05: 0.03, respectively. The carbohydrate source was cooked rice or glucose. (Endogenous lactic acid bacteria (LAB) failed to ferment rice). Folate was also added to the mixture as a factor. The mixtures were extruded into 50 mL plastic syringes, where the needle end of the barrel had been excised by lathe. The lubricated barrel was overfilled to 60 mL, capped with a layer of ParafilmTM and aluminium foil, sealed tightly by rubber band and incubated at 30°C. Over time the piston was progressively advanced to yield samples for microbiological, physical, and chemical analysis. Over 96 hours an increase in the LAB count was observed with a concomitant decrease in pH. After fermentation was complete, the samples contained around 8.77 log cfu LAB g-1 with the pH range from 4.38 to 5.08. The microbiological and pH behaviour of each species varied between preparations. Hardness, adhesiveness, springiness and cohesiveness of the treatments increased with fermentation, except for hoki. The treatments showed different colour characteristics with fermentation. The light reflectance (L* values) of the trevally and kahawai treatments increased, while the a* (redness) and b* (yellowness) values decreased. Hoki exhibited smaller colour changes except for yellowness, which increased markedly. Proteolysis, measured colorimetrically by soluble peptide bonds, was greatest for trevally. Lipid oxidation, measured by the thiobarbituric acid method, was least for hoki, notably the species with the lowest fat content. Biogenic amines, which are a general quality indicator of fermented products, increased during fermentation. The trevally treatment generated the highest concentration of amines, but these values were lower than those reported for fermented fish sausage in Southeast Asia. Notably there were no important difference between folate treatments and those without folate. The results point to commercial opportunities and further research with New Zealand marine species, especially trevally. To improve the product quality and to show geographical exclusivity, further research could be done by using starter culture, and a New Zealand staple carbohydrate source such as kumara and potato, and spices and herbs which are commonly used in New Zealand, such as rosemary, thyme and sage or specific to New Zealand, such as horopito. In addition, sensory studies should also be performed before the products could be tested in the market.
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Bücher zum Thema "Fermentation of foods"

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Fermentation essentials: The essential guide for fermentation and probiotic foods. Charleston, SC]: [CreateSpace Independent Publishing Platform], 2015.

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B, Wood Brian J., Hrsg. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.

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Fermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.

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Dr, Joshi V. K., und Pandey Ashok, Hrsg. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. New Delhi: Educational Publishers & Distributors, 1999.

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Food, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.

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B, Wood Brian J., Hrsg. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.

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Yi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.

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Nagayama, Hisao. Hakkō shokuhin de chōnai kakumei: Tadashii "kinshoku" no susume. Tōkyō: Seibidō, 1998.

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1940-, Gilliland Stanley E., Hrsg. Bacterial starter cultures for foods. Boca Raton, Fla: CRC Press, 1985.

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H, Hui Y., Hrsg. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004.

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Buchteile zum Thema "Fermentation of foods"

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Woolford, Michael K., und Günter Pahlow. „The silage fermentation“. In Microbiology of Fermented Foods, 73–102. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_3.

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Some, Sudip, und Amit Kumar Mandal. „Fermented Foods for Health“. In Microbial Fermentation and Enzyme Technology, 73–84. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9780429061257-5.

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Baruah, Rwivoo, Krishan Kumar und Arun Goya. „Functional Foods and Their Health Benefits“. In High Value Fermentation Products, 127–45. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119555384.ch7.

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Stanton, W. R. „Food fermentation in the tropics“. In Microbiology of Fermented Foods, 696–712. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_22.

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Chouhan, Sonam, Kanika Sharma und Sanjay Guleria. „Augmenting Bioactivity of Plant-Based Foods Using Fermentation“. In High Value Fermentation Products, 165–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119555384.ch9.

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Das, Protiva Rani, Kashif Ameer und Jong-Bang Eun. „Role of Enzymes in Development of Functional Foods and Food Products“. In Microbial Fermentation and Enzyme Technology, 99–113. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9780429061257-7.

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Chourasia, Rounak, Chiring Loreni Phukon, Md Minhajul Abedin, Dinabandhu Sahoo und Amit Kumar Rai. „Microbial Transformation during Gut Fermentation“. In Bioactive Compounds in Fermented Foods, 365–402. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-18.

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Paramithiotis, Spiros. „Microorganisms Associated with Food Fermentation“. In Bioactive Compounds in Fermented Foods, 3–47. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-2.

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Banwo, Kolawole, Omotade R. Ogunremi und Abiodun I. Sanni. „Fermentation Biotechnology of African Traditional Foods“. In Functional Foods and Biotechnology, 101–34. Boca Raton : CRC Press, [2020] | Series: Food biotechnology: CRC Press, 2020. http://dx.doi.org/10.1201/9781003003793-7.

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Kahala, Minna, Sari Mäkinen und Anne Pihlanto. „Impact of Fermentation on Antinutritional Factors“. In Bioactive Compounds in Fermented Foods, 185–206. New York: CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-10.

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Konferenzberichte zum Thema "Fermentation of foods"

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Johnson, Joel B., Drew Portman, Ryan Batley, Pawan Lal, David Bean, Peter Aldred und Mani Naiker. „Utilisation of Defined Media towards Evaluating Brewing Ale Yeast Fermentation in Small Scale Batches“. In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12990.

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Bouloumpasi, Elisavet, Aikaterini Petraina und Aikaterini Karampatea. „Sensory Profile of cv. Savvatiano (Vitis vinifera L.) Wines Fermented with the Metschnikowia pulcherrima and Saccharomyces cerevisiae Yeasts in Individual and Mixed Fermentation“. In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11095.

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Gbaguidi, Ahotondji Mechak, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou und Djidjoho Joseph Hounhouigan. „Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food“. In Foods 2021. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2021-10989.

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Luo, Fei, Ondrej Halgas, Pratish Gawand und Sagar Lahiri. „Animal-free protein production using precision fermentation“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ntka8679.

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The $1.4 trillion animal industry could not sustainably scale further to feed the next billion population, as it is resource intensive, and heavy in greenhouse gas emission. The recent plant-based food movement has provided solution for more sustainable protein sources. However, the plant-based food sector faces challenges in reaching parity in texture, sensory experience (mouthfeel) and nutritional value as animal products, limiting their potential of reaching beyond the vegan and flexitarian consumers. The technical challenge behind this problem is that proteins from plants have intrinsically different amino acid compositions and structures from animal proteins, making it challenging to emulate the properties of animal products using plant-proteins alone. There is a clear and underserved need for novel protein ingredients that can complement plant-based protein ingredients to achieve parity of animal products. Fermentation is considered the third pillar of alternative protein revolution. At Liven, we focus our efforts on developing precision fermentation technology to produce functional protein ingredients that are natural replica of animal proteins. Using engineering biology, we transforms microorganisms with genes that are responsible for producing animal proteins such as collagen and gelatin. The transformed microorganisms are cultivated in fermenters to produce proteins from plant-based raw-materials. Since the protein produced are have identical amino acid sequences and structure as proteins that would be derived from animals, they provide the desired texture and sensory characteristics currently missing in plant-based formulations. For instance, our animal-free gelatin provides the functionality of thermally reversible gel. As our protein ingredients provides functionality and nutrition value of animal proteins, these ingredients could complement plant-based protein ingredients to deliver alt-protein food formulations more accurately emulate animal products, expand the market acceptance of alt-protein foods to mass consumers.
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Cheng, Jun, Junhu Zhou, Binfei Xie, Lin Xie, Jianzhong Liu und Kefa Cen. „Biohydrogen Production From Food Waste by Anaerobic Fermentation“. In ASME 2005 Power Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/pwr2005-50334.

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The biohydrogen production from food wastes by anaerobic fermentation of digested sludge is studied. It is found by gas chromatography analysis that the volumetric ratios of H2 to CO2 in the biogases derived from rice, potato, lean meat and fat are respectively 0.77, 0.82, 0.93 and 0.82. The yield of methane is quite little, because the methane-producing activity is restrained and the hydrogen-producing activity is simultaneously kept when the digested sludge is preheated in the boiling water. Ethanol (0.43%) is the highest volatile fatty acid in the fermentation solution derived from lean meat, implying that it belongs to ethanol-type fermentation. The butyric acid concentrations are the highest (respectively 0.96%, 0.44% and 0.34%) in the fermentation solutions derived from rice, potato and fat, which implies that they all belong to butyric acid-type fermentation.
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Rahardjo, Monika, Lindayani und Laksmi Hartayanie. „The Role of Single Layer Immobilized Cells in Mead Fermentation Rate“. In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009981801920196.

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Salinas Alcon, Cintya Elizabeth, María Dolores Jiménez, Manuel Oscar Lobo und Norma Cristina Sammán. „Obtaining a Functional Food from Andean Grains through Lactic Acid Fermentation“. In la ValSe-Food 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017011.

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Peilin Yang, Ruihong Zhang, Jeffery A. McGarvey und John R. Benemann. „Hydrogen Production from Food Waste by Anaerobic Fermentation“. In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19547.

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Raihan, Mohammad Karamchand, Ahmad Alhomodi, Mark Berhow, William Gibbons und Bishnu Karki. „Effects of Fungal Fermentation on Cellulase Activity Along with the Solubility and Protein Yield on Different Economically Important Substrates“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kpco6765.

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Plant-based agricultural residues are readily available. However, due to the presence of several undesirable plant components such as high starch content, low protein yield, phytic acid, saponins, phenolics, etc., these feedstocks need to be processed prior to their end use1. Fermentation technology has been successful in bringing some of these feedstocks to the animal feed and human food markets by improving the nutritional composition through microbial metabolic activity2. Submerged state fermentation (SMF) is an effective way of controlling fermentation parameters (pH, temperature, agitation, etc.) to achieve high product yield and improve the quality 1,2. In this study, our goal is to use fungal fermentation to enhance the proximate composition of three different feedstocks [dry pea protein (DPP), dehulled yellow pea (DHP), and distiller's dried grains with solubles (DDGS)]. Filamentous fungi have shown varied responses with regards to cellulase production depending upon the substrate composition, leading to a change in the structural and chemical composition of the substrate3. Hence, estimation of cellulases production during submerged fermentation of different feedstocks would generate the knowledge that can be implemented to optimize the fermentation process needed for upgrading the nutritional, and economic value of the agricultural commodities The specific objectives of this study were to: 1. Ferment three substrates using three generally recognized as safe (GRAS) microbes (Aureobasidium pullulans, Neurospora crassa and Trichoderma reesei) for 120 h under submerged conditions. 2. Determine and compare the proximate compositions of substrates with their unfermented counterparts. Estimate the microbial cellulase activities at 120 h of fermentation.
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Yuliana, Neti, Dewi Sartika, Sutikno und Edo Jatmiko. „Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter“. In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010514200003108.

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Berichte der Organisationen zum Thema "Fermentation of foods"

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Tanjore, Deepti. Fermentation of low-cost sustainable feedstocks to produce low-greenhouse gas generating food proteins. Office of Scientific and Technical Information (OSTI), Mai 2020. http://dx.doi.org/10.2172/1631727.

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Rahimipour, Shai, und David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, Januar 2012. http://dx.doi.org/10.32747/2012.7597930.bard.

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There is a need for renewable antimicrobial surface treatments that are semi- permanent, can eradicate both biofilms and planktonic pathogens over long periods of time and that do not select for resistant strains. This proposal describes a dopamine binding technology that is inexpensive, bio-friendly, non-toxic, and uses straight-forward commercially available products. The antimicrobial agents are peptidoglycanhydrolase enzymes that are non-toxic and highly refractory to resistance development. The goal of this project is to create a treatment that will be applicable to a wide variety of surfaces and will convey long-lasting antimicrobial activity. Although the immediate goal is to create staphylolytic surfaces, the technology should be applicable to any pathogen and will thus contribute to no less than 3 BARD priorities: 1) increased animal production by protecting animals from invasive and emerging diseases, 2) Antimicrobial food packaging will improve food safety and security and 3) sustainable bio- energy systems will be supported by coating fermentation vats with antimicrobials that could protect ethanolic fermentations from Lactobacillus contamination that reduces ethanol yields. The dopamine-based modification of surfaces is inspired by the strong adhesion of mussel adhesion proteins to virtually all types of surfaces, including metals, polymers, and inorganic materials. Peptidoglycanhydrolases (PGHs) meet the criteria of a surface bound antimicrobial with their site of action being extracellular peptidoglycan (the structural basis of the bacterial cell wall) that when breached causes osmotic lysis. As a proof of principle, we will develop technology using peptidoglycanhydrolase enzymes that target Staphylococcus aureus, a notoriously contagious and antimicrobial-resistant pathogen. We will test for susceptibility of the coating to a variety of environmental stresses including UV light, abrasive cleaning and dessication. In order to avoid resistance development, we intend to use three unique, synergistic, simultaneous staphylococcal enzyme activities. The hydrolases are modular such that we have created fusion proteins with three lytic activities that are highly refractory to resistance development. It is essential to use multiple simultaneous activities to avoid selecting for antimicrobial resistant strains. This strategy is applicable to both Gram positive and negative pathogens. We anticipate that upon completion of this award the technology will be available for commercialization within the time required to achieve a suitable high volume production scheme for the required enzymes (~1-2 years). We expect the modified surface will remain antimicrobial for several days, and when necessary, the protocol for renewal of the surface will be easily applied in a diverse array of environments, from food processing plants to barnyards.
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Hutchinson, M. L., J. E. L. Corry und R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, Oktober 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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Mizrahi, Itzhak, und Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, Januar 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2) determining whether the feed- efficiency phenotype can be transferred by transplantation and (3) isolating and examining microbial consortia that can affect the feed-efficiency phenotype by their transplantation into germ-free ruminants. We finally included 1000 dairy cow metadata in our study that revealed a global core microbiome present in the rumen whose composition and abundance predicted many of the cows’ production phenotypes, including methane emission. Certain members of the core microbiome are heritable and have strong associations to cardinal rumen metabolites and fermentation products that govern the efficiency of milk production. These heritable core microbes therefore present primary targets for rumen manipulation towards sustainable and environmentally friendly agriculture. We then went beyond examining the metagenomic content, and asked whether microbes behave differently with relation to the host efficiency state. We sampled twelve animals with two extreme efficiency phenotypes, high efficiency and low efficiency where the first represents animals that maximize energy utilization from their feed whilst the later represents animals with very low utilization of the energy from their feed. Our analysis revealed differences in two host efficiency states in terms of the microbial expression profiles both with regards to protein identities and quantities. Another aim of the proposal was the cultivation of undescribed rumen microorganisms is one of the most important tasks in rumen microbiology. Our findings from phylogenetic analysis of cultured OTUs on the lower branches of the phylogenetic tree suggest that multifactorial traits govern cultivability. Interestingly, most of the cultured OTUs belonged to the rare rumen biosphere. These cultured OTUs could not be detected in the rumen microbiome, even when we surveyed it across 38 rumen microbiome samples. These findings add another unique dimension to the complexity of the rumen microbiome and suggest that a large number of different organisms can be cultured in a single cultivation effort. In the context of the grant, the establishment of ruminant germ-free facility was possible and preliminary experiments were successful, which open up the way for direct applications of the new concepts discovered here, prior to the larger scale implementation at the agricultural level.
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Shpigel, Muki, Allen Place, William Koven, Oded (Odi) Zmora, Sheenan Harpaz und Mordechai Harel. Development of Sodium Alginate Encapsulation of Diatom Concentrates as a Nutrient Delivery System to Enhance Growth and Survival of Post-Larvae Abalone. United States Department of Agriculture, September 2001. http://dx.doi.org/10.32747/2001.7586480.bard.

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The major bottlenecks in rearing the highly priced gastropod abalone (Haliotis spp.) are the slow growth rate and the high mortality during the first 8 to 12 weeks following metamorphosis and settling. The most likely reason flor these problems is related to nutritional deficiencies in the diatom diet on which the post larvae (PL) feed almost exclusively in captivity. Higher survival and improved growth rate will reduce the considerable expense of hatchery-nursery resisdence time and thereflore the production costs. BARD supported our research for one year only and the support was given to us in order to prove that "(1) Abalone PL feed on encapsulated diatoms, and (2) heterotrophic diatoms can be mass produced." In the course of this year we have developed a novel nutrient delivery system specifically designed to enhance growth and survival of post-larval abalone. This approach is based on the sodium-alginate encapsulation of heterotrophically grown diatoms or diatom extracts, including appetite-stimulating factors. Diatom species that attract the PL and promote the highest growth and survival have been identified. These were also tested by incorporating them (either intact cells or as cell extracts) into a sodium-alginate matrix while comparing the growth to that achieved when using diatoms (singel sp. or as a mixture). A number of potential chemoattractants to act as appetite-stimulating factors for abalone PL have been tested. Preliminary results show that the incorporation of the amino acid methionine at a level of 10-3M to the sodim alginate matrix leads to a marked enhancement of growth. The results ol these studies provided basic knowledge on the growth of abalone and showed that it is possible to obtain, on a regular basis, survival rates exceeding 10% for this stage. Prior to this study the survival rates ranged between 2-4%, less than half of the values achieved today. Several diatom species originated from the National Center for Mariculture (Nitzchia laevis, Navicula lenzi, Amphora T3, and Navicula tennerima) and Cylindrotheca fusiformis (2083, 2084, 2085, 2086 and 2087 UTEX strains, Austin TX) were tested for heterotrophic growth. Axenic colonies were initially obtained and following intensive selection cycles and mutagenesis treatments, Amphora T3, Navicula tennerima and Cylindrotheca fusiformis (2083 UTEX strain) were capable of growing under heterotrophic conditions and to sustain highly enriched mediums. A highly efficient selection procedure as well as cost effective matrix of media components were developed and optimized. Glucose was identified as the best carbon source for all diatom strains. Doubling times ranging from 20-40 h were observed, and stable heterotroph cultures at a densities range of 103-104 were achieved. Although current growth rates are not yet sufficient for full economical fermentation, we estimate that further selections and mutagenesis treatments cycles should result in much faster growing colonies suitable for a fermentor scale-up. As rightfully pointed out by one of the reviewers, "There would be no point in assessing the optimum levels of dietary inclusions into micro-capsules, if the post-larvae cannot be induced to consume those capsules in the first place." We believe that the results of the first year of research provide a foundationfor the continuation of this research following the objectives put forth in the original proposal. Future work should concentrate on the optimization of incorporation of intact cells and cell extracts of the developed heterotrophic strains in the alginate matrix, as well as improving this delivery system by including liposomes and chemoattractants to ensure food consumption and enhanced growth.
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