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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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Hasan, M. N., M. Z. Sultan und M. Mar-E-Um. „Significance of Fermented Food in Nutrition and Food Science“. Journal of Scientific Research 6, Nr. 2 (25.04.2014): 373–86. http://dx.doi.org/10.3329/jsr.v6i2.16530.
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Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. This article provides an overview of the different starter cultures and health benefits of fermented food products, which can be derived by the consumers through their regular intake.Keywords: Fermentation; Fermented food; Starter cultures; Probiotics; Nutritional benefits.© 2014 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i2.16530 J. Sci. Res. 6 (2), 373-386 (2014)
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Ribeiro, Ana C., Álvaro T. Lemos, Rita P. Lopes, Maria J. Mota, Rita S. Inácio, Ana M. P. Gomes, Sérgio Sousa, Ivonne Delgadillo und Jorge A. Saraiva. „The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions“. Foods 9, Nr. 8 (18.08.2020): 1133. http://dx.doi.org/10.3390/foods9081133.
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Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentation time to produce kefir was similar at all temperatures (17, 25, and 32 °C) up to 15 MPa, compared to atmospheric pressure. At 50 MPa, the fermentation rate was slower, but the difference was reduced as temperature increased. During fermentation, lactic and acetic acid concentration increased while citric acid decreased. The positive activation volumes (Va) obtained indicate that pressure decreased the fermentation rate, while the temperature rise led to the attenuation of the pressure effect (lower Va). On the other hand, higher activation energies (Ea) were observed with pressure increase, indicating that fermentation became more sensitive to temperature. The condition that resulted in a faster fermentation, higher titratable acidity, and higher concentration of lactic acid was 15 MPa/32 °C. As the authors are aware, this is the second work in the literature to study the combined effect of pressure and temperature on a fermentative process.
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Sivamaruthi, Bhagavathi, Periyanaina Kesika und Chaiyavat Chaiyasut. „Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review“. Scientia Pharmaceutica 86, Nr. 3 (11.09.2018): 37. http://dx.doi.org/10.3390/scipharm86030037.
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Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available. The current manuscript compiled information on bioactive (antimicrobial- and enzyme-producing probiotic) microbes isolated from naturally fermented Thai foods.
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NAMIKI, Mitsuo. „Free Radicals in Fermentation Foods“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 91, Nr. 11 (1996): 795–801. http://dx.doi.org/10.6013/jbrewsocjapan1988.91.795.
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Hammes, Walter P. „Fermentation of non‐dairy foods“. Food Biotechnology 5, Nr. 3 (Januar 1991): 293–303. http://dx.doi.org/10.1080/08905439109549811.
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Sharma, Ranjana, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia und Saurabh Kulshrestha. „Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods“. Fermentation 6, Nr. 4 (06.11.2020): 106. http://dx.doi.org/10.3390/fermentation6040106.
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Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.
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Raghuvanshi, Ruma, Allyssa G. Grayson, Isabella Schena, Onyebuchi Amanze, Kezia Suwintono und Robert A. Quinn. „Microbial Transformations of Organically Fermented Foods“. Metabolites 9, Nr. 8 (10.08.2019): 165. http://dx.doi.org/10.3390/metabo9080165.
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Fermenting food is an ancient form of preservation ingrained many in human societies around the world. Westernized diets have moved away from such practices, but even in these cultures, fermented foods are seeing a resurgent interested due to their believed health benefits. Here, we analyze the microbiome and metabolome of organically fermented vegetables, using a salt brine, which is a common ‘at-home’ method of food fermentation. We found that the natural microbial fermentation had a strong effect on the food metabolites, where all four foods (beet, carrot, peppers and radishes) changed through time, with a peak in molecular diversity after 2–3 days and a decrease in diversity during the final stages of the 4-day process. The microbiome of all foods showed a stark transition from one that resembled a soil community to one dominated by Enterobacteriaceae, such as Erwinia spp., within a single day of fermentation and increasing amounts of Lactobacillales through the fermentation process. With particular attention to plant natural products, we observed significant transformations of polyphenols, triterpenoids and anthocyanins, but the degree of this metabolism depended on the food type. Beets, radishes and peppers saw an increase in the abundance of these compounds as the fermentation proceeded, but carrots saw a decrease through time. This study showed that organically fermenting vegetables markedly changed their chemistry and microbiology but resulted in high abundance of Enterobacteriaceae which are not normally considered as probiotics. The release of beneficial plant specialized metabolites was observed, but this depended on the fermented vegetable.
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Sun, Wenli, Mohamad Hesam Shahrajabian und Min Lin. „Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology“. Fermentation 8, Nr. 12 (28.11.2022): 688. http://dx.doi.org/10.3390/fermentation8120688.
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Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. The keywords reviewed were fermentation technologies, protein mass expression, health benefits of functional foods, microbial fermentation technology, anaerobic respiration, fermentation in eukaryotes, fermentation in prokaryotes, solid state fermentation and submerged fermentation. This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.
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Ghosh, D. „Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables“. Food Research 5, Nr. 1 (22.11.2020): 78–83. http://dx.doi.org/10.26656/fr.2017.5(1).193.
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Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation, total sugar and reducing sugar in the brine increased slowly to 3% and 2%, respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22%) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.
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Jana, Subhas Chandra. „Review on Vitamin Producing and Probiotic Properties of Lactobacillus, Derived from Tribal Fermented Foods“. Indian Journal of Pure & Applied Biosciences 10, Nr. 6 (30.12.2022): 31–39. http://dx.doi.org/10.18782/2582-2845.8937.
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Though almost all natural food sources contain vitamins, vitamin deficiencies are still prevalent in the World. In India, both macro and micronutrient deficiency diseases are very common due to low consumption of nutritional foods, consumption of foods with low nutritive value, improper cooking methods, poor socio-economic conditions etc. Lactic acid bacteria (LAB) are the best choice after food stuffs to reduce the burden of nutrient deficiency diseases. Recently lactic acid bacteria have been hugely used in the food industry for fermentation due to its numerous functions and health benefits. Fermentation with probiotic lactic acid bacteria not only enhances the nutritive value and digestibility of the foods but also enhances vitamin concentration due to their vitamin producing capability. Certain strains of lactic acid bacteria can synthesize B-group vitamins such as folate, cobalamine, riboflavin etc. This review listed current papers showing the probiotic and vitamin-producing properties of tribal fermented foods derived from Lactic acid bacteria including Lactobacillus. This review expects that the probiotic vitamin producing Lactobacillus strains can be used as a starter culture for the fermentation process to prepare indigenous fermented foods and helps in preventing clinical and subclinical vitamin deficiencies among tribal community.
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Ambarsari, Indrie, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum und Munir Eti Wulanjari. „Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours“. International Food Research Journal 29, Nr. 4 (19.08.2022): 909–17. http://dx.doi.org/10.47836/ifrj.29.4.18.
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Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal, namely whole sorghum, waxy coix, and white maize were processed into flours through spontaneous fermentation, ragi fermentation, and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation, and in 1% ragi tapai solution (1:2 w/v) for ragi fermentation. Meanwhile, native flour (without fermentation) was produced by grounding and sieving the cereal grains. Results showed that both fermentation techniques significantly altered the physical properties of cereal flours, as indicated by the increase in lightness index and decrease in water-binding capacity and viscosity. However, cereal flours’ chemical and functional properties remain unchanged during fermentation, except for lipid and amylose. Spontaneous fermentation significantly resulted in the lowest lipid content of cereal flours, while ragi fermentation resulted in the lowest amylose content of cereal flours. Sorghum flour generally showed better nutritional properties among the examined cereal flours, especially lipid, protein, and dietary fibre. Meanwhile, waxy coix and white maize flours had the highest folate.
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Sarkar, Prabir Kumar. „Can household-level fermentation technology assure food safety?“ NBU Journal of Plant Sciences 1, Nr. 1 (2007): 60–66. http://dx.doi.org/10.55734/nbujps.2007.v01i01.005.
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The term 'fermented food" is defined as any food that has been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food. Fermented foods enjoy worldwide popularity as attractive, wholesome and nutritious components of our diet. In the past, household-level fermentation technology originated and evolved through trial and error experiences gathered by successive generations of food producers. Only relatively recently have science and technology started to a better understanding of the underlying principles of the fermentation processes and of the essential requirements to ensure nutritional and sensory qualities as well as safety of fermented foods.
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Verardo, Vito, Ana Gómez-Caravaca und Giulia Tabanelli. „Bioactive Components in Fermented Foods and Food By-Products“. Foods 9, Nr. 2 (05.02.2020): 153. http://dx.doi.org/10.3390/foods9020153.
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Shinoda, Sumio. „From Bio-terrorism to Fermentation Foods“. TRENDS IN THE SCIENCES 8, Nr. 9 (2003): 88–89. http://dx.doi.org/10.5363/tits.8.9_88.
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Solomons, NW. „Fermentation, fermented foods and lactose intolerance“. European Journal of Clinical Nutrition 56, S4 (Dezember 2002): S50—S55. http://dx.doi.org/10.1038/sj.ejcn.1601663.
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Mudoor Sooresh, Maanasa, Benjamin P. Willing und Benjamin C. T. Bourrie. „Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation“. Foods 12, Nr. 3 (03.02.2023): 673. http://dx.doi.org/10.3390/foods12030673.
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Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations is observational and descriptive, it is important to understand the underlying mechanism of microbial community assembly and how this correlates with changes observed in microbial succession, composition, interaction, and metabolite production. Spontaneous food and beverage fermentations are home to autochthonous bacteria and fungi that are naturally inoculated from raw materials, environment, and equipment. This review discusses the factors that play an important role in microbial community assembly, particularly focusing on commonly reported yeasts and bacteria isolated from spontaneously fermenting food and beverages, and how this affects the fermentation dynamics. A wide range of studies have been conducted in spontaneously fermented foods that highlight some of the mechanisms that are involved in microbial interactions, niche adaptation, and lifestyle of these microorganisms. Moreover, we will also highlight how controlled culture experiments provide greater insight into understanding microbial interactions, a modest attempt in decoding the complexity of spontaneous fermentations. Further research using specific in vitro microbial models to understand the role of core microbiota are needed to fill the knowledge gap that currently exists in understanding how the phenotypic and genotypic expression of these microorganisms aid in their successful adaptation and shape fermentation outcomes. Furthermore, there is still a vast opportunity to understand strain level implications on community assembly. Translating these findings will also help in improving other fermentation systems to help gain more control over the fermentation process and maintain consistent and superior product quality.
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Fleet, Graham, und Hugh Dircks. „Yeast, cocoa beans and chocolate“. Microbiology Australia 28, Nr. 2 (2007): 48. http://dx.doi.org/10.1071/ma07048.
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Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their contributions and how these impact on product quality remain a mystery. Such products include many indigenous fermented foods of Asia, Africa and Central and South America, and two economically important cash crops, cocoa beans and coffee. Consider life without chocolate or good quality coffee! We have been studying cocoa bean fermentations in Indonesia and now in North Queensland, Australia. In this article, we review the role of yeast in the production of cocoa beans and chocolate.
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Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza und José Ángel Rufián-Henares. „Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation“. Antioxidants 10, Nr. 3 (13.03.2021): 445. http://dx.doi.org/10.3390/antiox10030445.
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The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.
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Annunziata, Giuseppe, Angela Arnone, Roberto Ciampaglia, Gian Carlo Tenore und Ettore Novellino. „Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids“. Foods 9, Nr. 8 (25.07.2020): 999. http://dx.doi.org/10.3390/foods9080999.
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Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.
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Jessop, N. S., und M. Herrero. „Modelling fermentation in an in vitro gas production system: effects of microbial activity“. BSAP Occasional Publication 22 (1998): 81–84. http://dx.doi.org/10.1017/s0263967x00032304.
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In order to understand and ultimately predict the voluntary intake and performance of ruminants, it is necessary to know the nutritional value of foods. Most recent systems for predicting nutrient supply are dynamic in nature and characterize foods in terms of the quantities of available nutrients and their potential rates of supply. The in vitro gas production system has been used to characterize the carbohydrate fraction of foods in this manner. For the technique to be able to do this, two assumptions must be satisfied. First, that the rate of fermentation is limited by characteristics of the food and secondly that the pattern of gas production correlates closely with the pattern of food fermentation.Low microbial activity within the system could invalidate both assumptions since it could (i) limit the rate of food fermentation, thus not allowing the potential rate determined by the physical and chemical nature of the food to be measured and (ii) result in partition of food carbohydrate into new microbial matter, thus reducing the amount of volatile fatty acids and hence gas produced per unit of food fermented.The aims of this study were mathematically to simulate food fermentation within an in vitro system and to use this representation to investigate the potential effects of variation in microbial activity on the characterization of foods.
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Haruminori, Amanda, Nathania Angelia und Andrea Purwaningtyas. „MAKANAN ETNIK MELAYU: TEMPOYAK“. Jurnal Antropologi: Isu-Isu Sosial Budaya 19, Nr. 2 (21.01.2018): 125. http://dx.doi.org/10.25077/jaisb.v19.n2.p125-128.2017.
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Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in Palembang. The majority of Palembang citizens are known to be nomads, and since durians are abundant in Sumatra, food processing is done to increase shelf life. Tempoyak is the result of fermenting durian for 3-7 days by adding salt into the fruit. Fermentation is one of the many ways of food processing. The fermentation of durian gives tempoyak a unique flavour that combines sourness from the fermentation process and sweetness from the fruit itself. Fermentation is one of the most well-known food processing in Indonesia, and has been known for years. To the Malayan ethnics, tempoyak has a unique taste that can increase ones appetite, and it is usually used as a complementary food for rice, and also spices. One of the foods that use a tempoyak spices is brengkes.
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Cantadori, Elsa, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello und Maria Gullo. „Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages“. Foods 11, Nr. 13 (02.07.2022): 1972. http://dx.doi.org/10.3390/foods11131972.
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Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
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Aly, SAVADOGO, GUIRA Flibert und TAPSOBA François. „Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction“. JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, Nr. 2 (14.12.2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.
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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentation for Gariand Attiéké production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role.Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiéképroduction for healthy nutrition for consumers were developed in this work.
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Adesogan, A. T., E. Owen und D. I. Givens. „A comparison of the suitability of different models for describing the gas production kinetics of whole-crop wheat“. BSAP Occasional Publication 22 (1998): 215–16. http://dx.doi.org/10.1017/s0263967x0003264x.
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Menkeet al. (1979), Beuvinket al. (1992) and Theodorouet al. (1994) developed techniques for measuring the time course of gas production of foods fermentedin vitrowith rumen fluid. These techniques require description of the fermentation profile with an appropriate mathematical model. Although several authors have used these techniques to study the ruminal fermentation of foods, little information is available on the suitability of the model chosen for describing the fermentation profile of the food under study. In this study, the models of Ørskov and McDonald (1979), Franceet al. (1993) and Beuvink and Kogut (1993) were fitted to thein vitrogas production profiles of 10 whole-crop wheat (WCW) forages (cv.Slepjner) to determine the model most suited to describing the data.
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Chen, Liang, Peng Song, Feng Jia und Jin Shui Wang. „Reducing the Allergenicity from Food by Microbial Fermentation“. Advanced Materials Research 524-527 (Mai 2012): 2302–5. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.2302.
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Food allergy has become a serious public health problem. Nowadays several treatments were employed for reducing the allergenicity from food. The paper mainly reviews the application of microbial fermentation in the reduction of the allergenicity from different foods.
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Irakoze, Marie Lys, Eliud N. Wafula und Eddy Owaga. „Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa“. International Journal of Food Science 2021 (15.12.2021): 1–11. http://dx.doi.org/10.1155/2021/3400329.
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Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However, Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition, and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that they are season-linked and considered as “food for poor” despite their high nutritional contents. The utilization of African indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering, immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and income. These benefits have a positive impact on the implementation of the second sustainable development goals and African Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in combating maternal and child malnutrition in Sub-Sahara Africa.
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Taşkın, Bilge, und Neriman Bağdatlıoğlu. „Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir“. Turkish Journal of Agriculture - Food Science and Technology 8, Nr. 6 (25.06.2020): 1277–82. http://dx.doi.org/10.24925/turjaf.v8i6.1277-1282.3290.
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During conventional fermentation of milk into yogurt and kefir, changes of antioxidant capacities (DPPH radical scavenging, ferrous chelating, reducing power, hydrogen peroxide/ H2O2 scavenging activity) and total phenolic content were investigated. Both products showed greater phenolic content, DPPH radical scavenging, and reducing power activities than was the case of their unfermented milk forms. But they were unable to scavenge H2O2. Chelating ability of milk increased by yogurt fermentation but decreased by kefir fermentation. In general, antioxidative capacity of milk improved throughout conventional yogurt and kefir fermentations and ripening periods (except chelating ability for kefir and H2O2 scavenging). This study is valuable since it evaluates the antioxidant power of yogurt and kefir produced by traditional fermentation with 5 different antioxidative approaches. In face of rapidly rising consumer demand for safe, healthy, functional but natural foods, revealed results might strengthen importance of conventional fermentation process and highlight the antioxidative contributions of mentioned products
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Wardani, Novita Kusuma, R. Susanti und Talitha Widiatningrum. „Telaah studi kandungan probiotik pada fermentasi makanan khas di pulau Jawa“. JURNAL SAINS TEKNOLOGI & LINGKUNGAN 7, Nr. 1 (25.06.2021): 50–58. http://dx.doi.org/10.29303/jstl.v7i1.208.
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The food industry is one of the commodities that always grows and develops in line with the increasing needs and demands of the market. The growth in demand for fermented foods in the market is due in part to the increased interest in healthy food and the awareness of consumers' perceptions that fermentation is a naturally beneficial process. The ferementation process is inseparable from the role of probiotic microorganisms, bioactive compounds, and micronutrients produced through microbial action. This literature review study aims to analyze the role of probiotics in the fermentation of typical foods in Java, which have the potential to act as an immune regulatory system. The results of a literature study on various kinds of fermented specialties in Java and the manufacturing process show that the microbes that play a role in food fermentation consist of mold and bacteria. These microbes have the potential as an immune regulatory system.
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Kewuyemi, Yusuf Olamide, Hema Kesa, Chiemela Enyinnaya Chinma und Oluwafemi Ayodeji Adebo. „Fermented Edible Insects for Promoting Food Security in Africa“. Insects 11, Nr. 5 (05.05.2020): 283. http://dx.doi.org/10.3390/insects11050283.
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Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.
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Prado Martin, José Guilherme. „Methods applied in studies about fermented foods“. Journal of Microbiology & Experimentation 10, Nr. 2 (19.04.2022): 59–63. http://dx.doi.org/10.15406/jmen.2022.10.00354.
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Fermented foods have been produced for thousands of years. In recent decades, its production and consumption have increased due to potential beneficial health effects attributed to its intake. This has stimulated the development of scientific studies on food fermentation. In this context, the development of complex methods capable of characterizing the fermenting microbiota and relating it to the desired characteristics and quality has enabled a greater understanding of the role of different microbial groups in the fermentation process. In this article, the main methods used in research on fermented foods are briefly presented, highlighting the most widely used omics strategies, such as metagenomic, metaproteomic and metabolomic analysis.
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Leeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole und Tom P. Beresford. „Fermented Foods, Health and the Gut Microbiome“. Nutrients 14, Nr. 7 (06.04.2022): 1527. http://dx.doi.org/10.3390/nu14071527.
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Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.
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Tamene, Aynadis, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte und Christèle Humblot. „Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats“. Nutrients 11, Nr. 11 (18.11.2019): 2819. http://dx.doi.org/10.3390/nu11112819.
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Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The aim of this work was to isolate and identify folate-producing LAB from injera fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. Among the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 µg/L (24 h, 30 °C incubation). The four highest folate producers belonged to the Lactobacillus plantarum species. The most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. Folate-producing L. plantarum strain has potential use as a commercial starter in injera production.
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Seesaard, Thara, und Chatchawal Wongchoosuk. „Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications“. Fermentation 8, Nr. 7 (26.06.2022): 302. http://dx.doi.org/10.3390/fermentation8070302.
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Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.
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CHAUDHARY, ANITA, D. K. SHARMA und ANJU ARORA. „Prospects of Indian traditional fermented food as functional foods“. Indian Journal of Agricultural Sciences 88, Nr. 10 (24.10.2018): 1496–501. http://dx.doi.org/10.56093/ijas.v88i10.83956.
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The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to preserve the food with the fermentation and unknowingly, they are able to produce more nutritious and healthy food, which is able to alleviate many health problems. Scientific evidence has now started emerging in support of the traditional practices being practiced in the ancient times. However, the traditional practice of producing fermented food need to be done scientifically, as sometimes uncontrolled fermentation have led to the spoiled food, due to production of some toxic substances such as bacterial and mold toxins, which instead of providing benefits to the human beings may harm them.
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Deka, Purbajyoti, Gajanan T. Mehetre, Esther Lalnunmawii, Kalidas Upadhyaya, Garima Singh, Abeer Hashem, Al-Bandari Fahad Al-Arjani, Elsayed Fathi Abd_Allah und Bhim Pratap Singh. „Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa“. Fermentation 7, Nr. 3 (26.08.2021): 167. http://dx.doi.org/10.3390/fermentation7030167.
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Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in the Mizoram state and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on the microbial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed in Mizoram state, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant group members among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlated with protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-um exhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role of microbial communities in the preparation of traditional foods and their health benefits.
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Dania, Margaret I., Bahram Faraji und James Wachira. „Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes“. International Journal of Environmental Research and Public Health 19, Nr. 24 (10.12.2022): 16621. http://dx.doi.org/10.3390/ijerph192416621.
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Fermented foods play an important role in the human diet and particularly so in under-resourced environments where cold preservation is not attainable due to irregular supply of electricity. Fermented foods are reported to support gut health by contributing probiotics. The purpose of this study was to investigate the microbial diversity and metabolic potential of spontaneous millet fermentation. The literature in the field was reviewed and analyses were conducted on publicly available Sequence Read Archive (SRA) datasets. Quality analysis was performed with FastQC, and operational taxonomic units (OTUs) were generated using Quantitative Insights Into Microbial Ecology (QIIME2) and Divisive Amplicon Denoising Algorithm (DADA2) pipelines with Greengenes as the reference database. Metagenomics and pathways analysis were performed with Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt2). Statistical analysis and visualization were accomplished with Statistical Analysis of Metagenomic Profiles (STAMP). At the family taxonomic level, there were differences in the relative abundances of the dominant taxa of bacteria that are involved in the spontaneous fermentation of millet namely Lactobacillaceae, Burkholderiaceae, Streptococcaceae, Leuconostocaceae, and Acetobacteraceae. Clostridiaceae was the dominant family in one dataset. The incidence of Lactobacillaceae and Bifidobacteriaceae suggest the probiotic characteristics of fermented millet. The datasets were collected with fermentations that were mediated by autochthonous microorganisms and the presence of some potential pathogens such as Enterobacteriaceae, Clostridiaceae, Aeromonadaceae, Microbacteiaceae, Pseudomonadaceae, and Neisseriaceae which suggest the need for standardization of fermentation approaches. The genomes show the potential to synthesize metabolites such as essential amino acids and vitamins, suggesting that the respective fermented foods can be further optimized to enhance nutritional benefits.
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Adamek, Martin, Jiri Matyas, Anna Adamkova, Jiri Mlcek, Martin Buran, Martina Cernekova, Veronika Sevcikova, Magdalena Zvonkova, Petr Slobodian und Robert Olejnik. „A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods“. Sensors 22, Nr. 5 (03.03.2022): 1997. http://dx.doi.org/10.3390/s22051997.
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This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. The research article also mentions as a new idea the use of trivial regulation at home in food production to determine the course of the fermentation process. The results presented in this article show the possibility of using TDS for more accurate characterization and adjustment of the production process of selected foods in the basic phase, which will be further applicable in the food industry, with the potential to reduce the cost of food production processes that involve a fermentation process.
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Hey, Maya. „Against healthist fermentation“. Critical Dietetics 5, Nr. 1 (14.05.2020): 12–22. http://dx.doi.org/10.32920/cd.v5i1.1334.
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Despite its history, fermentation is currently celebrated as both a food and health intervention. In the context of healthist discourses, fermentation is no exception to the sticky reaches of singular food truths: eat this, not that, because “it’s good for you[r gut].” However, the mandate to eat fermented or probiotic foods requires time, know-how, and material resources that are not accessible to all who eat. This framing of fermentation also fails to account for the multiplicity of health needs and ignores other barriers to food/health access. By privileging self-reliance (e.g. “I don’t buy bread; I bake my own”) and control (over one’s body, over microbial life), fermentation practices enable a culinary stance of moral superiority, which reinforce a healthist paradigm that it claims to subvert. This paper examines healthist fermentation, or pursuing fermentation in the name of gut health, to problematize assumptions about choice and control in fermentation contexts. It argues that health is not a fixed state but rather enacted with more-than-human agencies and (re)negotiated at every eating event. Using a combination of approaches from critical food studies, feminist theories, and communication studies, this paper analyzes fermentation as a way to reimagine health as being co-constructed with other scales of life.
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Xiang, Huan, Dongxiao Sun-Waterhouse, Geoffrey I. N. Waterhouse, Chun Cui und Zheng Ruan. „Fermentation-enabled wellness foods: A fresh perspective“. Food Science and Human Wellness 8, Nr. 3 (September 2019): 203–43. http://dx.doi.org/10.1016/j.fshw.2019.08.003.
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Moo-Young, Murray, Yusuf Chisti und Dagmar Vlach. „Fermentation of cellulosic materials to mycoprotein foods“. Biotechnology Advances 11, Nr. 3 (Januar 1993): 469–79. http://dx.doi.org/10.1016/0734-9750(93)90015-f.
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