Um die anderen Arten von Veröffentlichungen zu diesem Thema anzuzeigen, folgen Sie diesem Link: Fermented food.
Zeitschriftenartikel zum Thema „Fermented food“
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Fermented food" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.
1
Dalmacio, L. M., A. K. Angeles, L. L. Larcia, M. Balolong und R. Estacio. „Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE“. Beneficial Microbes 2, Nr. 4 (01.12.2011): 273–81. http://dx.doi.org/10.3920/bm2011.0017.
Der volle Inhalt der QuelleAnnotation:
The bacterial population in several Philippine fermented food preparations was assessed by PCR-denaturing gradient gel electrophoresis (PCR-DGGE) of the 16S rRNA gene (16S rDNA). Genomic DNA was isolated directly from alamang (fermented shrimp paste), burong isda (fermented fish and rice), burong hipon (fermented shrimp and rice), burong mustasa (fermented mustard leaves), tuba (sugar cane wine), suka (vinegar) and sinamak (spiced vinegar) using one of two protocols, namely – MoBio DNA Extraction Kit procedure and a cetyltrimethylammonium bromide-based method. Samples recalcitrant to both methods underwent enrichment in three culture broths prior to DNA isolation. Isolated DNA was amplified using nested primer pairs targeting the bacterial 16S rDNA. PCR products were subjected to DGGE to elucidate the bacterial diversity in each fermented food. 16S rDNA sequence analyses revealed that lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were dominant in the food samples. The LAB identified were Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus panis, Lactobacillus pontis and Weissella cibaria. Identified AAB were Acetobacter pomorum, Acetobacter ghanensis, Acetobacter orientalis, and Acetobacter pasteurianus. Among these, L. fermentum, L. plantarum and W. cibaria are established probiotic bacteria, while L. panis and L. pontis are potential probiotic bacteria. This finding would increase the appeal and significance of local fermented foods to consumers. Furthermore, the majority of the identified bacteria in the study have not been reported before in culture-dependent studies of similar food preparations. As such, some of the bacterial 16S rDNA obtained were cloned to have an initial partial bacterial 16S rDNA library for Philippine fermented foods.
2
Nout, M. J. R. „Fermented foods and food safety“. Food Research International 27, Nr. 3 (Januar 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.
Der volle Inhalt der Quelle
3
Castellone, Vincenzo, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani und Benedetta Bottari. „Eating Fermented: Health Benefits of LAB-Fermented Foods“. Foods 10, Nr. 11 (31.10.2021): 2639. http://dx.doi.org/10.3390/foods10112639.
Der volle Inhalt der QuelleAnnotation:
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.
4
Wu, Qian, Luming Li, Peng Xiang, Ting Zhang, Lianxin Peng, Liang Zou und Qiang Li. „Phages in Fermented Foods: Interactions and Applications“. Fermentation 9, Nr. 3 (21.02.2023): 201. http://dx.doi.org/10.3390/fermentation9030201.
Der volle Inhalt der QuelleAnnotation:
Phage ecology has attracted increasing attention in recent years. Fermented foods have rich and diverse microbial communities, which are not only the creators of the unique flavors in food, but also good hosts for bacteriophages. However, at present, much is known about the bacterial and fungal communities and their functions in fermented foods, but little is known about the bacteriophages that inhabit the bacteria. This article reviews recent findings on phage diversity in fermented foods, highlighting how these organisms influence and relate to the dynamics of microbial communities in fermented foods. The application of bacteriophages in fermented food is also discussed, which will help to better control the food fermentation process in the future and promote its further development by the food industry.
5
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.
Der volle Inhalt der QuelleAnnotation:
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.
6
Kurian, Christine, Anandi Mathur und KuppusamyAlagesan Paari. „Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management“. Current Nutrition & Food Science 18, Nr. 2 (Februar 2022): 144–65. http://dx.doi.org/10.2174/1573401318666220118144750.
Der volle Inhalt der QuelleAnnotation:
Abstract: The process of preservation of various food sources, over time, gave rise to fermented foods. Traditionally, each ethnic group has its distinct fermented food(s) incorporated into their diet, both as culinary enjoyment and nutrition. Fermentation increases nutrient availability and enhances the texture and flavor of the original food. The benefits of fermented food consumption and potential probiotic intake are discussed in this review. The review describes mechanism(s) of action of bioactive components from fermented foods on the human system, their role in health management, and an overview of the role of fermented foods in improving diseases, namely obesity, cardiovascular diseases (CVDs), inflammatory bowel disease (IBD), hematological cancers, and radiation-induced diarrhea in cancer patients and allergies are briefly reviewed.
7
Jane, Tasnuva Nusrat, Nafisa Tabassum und Mrityunjoy Acharjee. „Study on the existence of food born microflora and their drug resistant profile isolated from some fermented and non-fermented foods commonly available in Bangladesh“. Stamford Journal of Microbiology 8, Nr. 1 (31.07.2019): 19–23. http://dx.doi.org/10.3329/sjm.v8i1.42433.
Der volle Inhalt der QuelleAnnotation:
Present study depicted a complete microbiological profile of some popular fermented and non-fermented foods available in different food shops and restaurants in Dhaka city, Bangladesh. Furthermore, All the isolated strain were prepared to determine their survivability against some common synthetic drug through Kirby Bouer method. Total 60 samples of 20 categories (10 fermented and 10 non-fermented) unveiled the contaminating microbial flora up to 107 cfu/g including total viable bacteria and fungi in case of non-fermented food while the contamination rate was extremely low up to 105cfu/g in fermented food. Exploration of specific pathogenic bacteria was estimated such as E. coli, Salmonella spp, Vibrio spp., Staphylococcus spp. and Pseudomonas spp. within the range of 102 to 104cfu/g in non-fermented foods whereas only the Staphylococcus spp. was present in fermented food up to 103cfu/g. Among all the specific pathogens Salmonella spp., Vibrio spp. and Staphylococcus were significantly propagated in all categories of non-fermented samples up- to 104cfu/g. Total 17 available drugs were used against the identified bacterial strain. Most of the identified bacteria from fermented foods were found to be sensitive against commonly used antibiotics. Subsequently, five isolates from non-fermented foods were found to be 100% resistant against more than one antibiotic as multi drug resistant (MDR).
Stamford Journal of Microbiology, Vol.8(1) 2018: 19-23
8
Sami, Amel, Imad Elimairi, Paul Ross, Marmar Elsiddig, Yasmeen Elyass, Heyam Salih und Catherine Stanton. „Sudanese fermented foods“. Boolean 2022 VI, Nr. 1 (06.12.2022): 89–93. http://dx.doi.org/10.33178/boolean.2022.1.15.
Der volle Inhalt der QuelleAnnotation:
Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which have been preserved for centuries. We used next generation sequencing (16S rRNA and 18S rRNA) to analyse 44 Sudanese Fermented foods in five major categories food types; sorghum, plant, meat, fish and dairy. Samples were collected in Khartoum, Sudan and analysed in Cork, Ireland. We found an extensive array of unique microorganisms in Sudanese fermented foods that extended over 1300 operational taxonomic units (bacterial identification) and many fungi. While many of these foods have healthy benefits for human health, harmful bacteria and fungi were also found owing to the preparatory methods of these types of food. Further research is required to isolate the microbiome of such foods and bring about health promoting effects of Sudanese Fermented Foods to light.
9
Pakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut und Terd Disayathanoowat. „Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties“. PLOS ONE 15, Nr. 11 (18.11.2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.
Der volle Inhalt der QuelleAnnotation:
Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.
10
LV, TIAN, XUETING HUANG, CHENCHEN ZHANG, DAWEI CHEN, RUIXIA GU, YUNCHAO WA, KUIYAO PENG, LINA ZONG und XIA CHEN. „Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08“. Journal of Food Protection 84, Nr. 8 (26.04.2021): 1463–71. http://dx.doi.org/10.4315/jfp-21-113.
Der volle Inhalt der QuelleAnnotation:
ABSTRACT Kefir is an acidic-alcoholic fermented milk that can provide probiotic benefits, such as intestinal microecological balance regulation, antibacterial activity, and anti-inflammatory activity. In this study, Lactobacillus fermentum grx08 isolated from longevous people was used to further improve the health properties of kefir. L. fermentum grx08 and kefir grains obtained from Xinjiang, People's Republic of China, were mixed at ratios of 1:1, 5:1, and 25:1 as starters. The six gram-positive and gram-negative foodborne pathogens were able to grow in the supernatant of kefir but not in the supernatant of kefir with L. fermentum grx08. With increasing amounts of inoculated L. fermentum grx08, the antibacterial activity of the mixed fermented kefir gradually increased. The contents of lactic acid, fumaric acid, and malic acid in the mixed fermented milk were significantly increased by adding L. fermentum grx08 (P < 0.05), while the content of acetic acid decreased with the increase of L. fermentum grx08 and the content of citric acid was unaffected. This study suggests that the addition of L. fermentum grx08 shortened the fermentation time, improved the acidity, and retained the quality of fermented milk. Moreover, the antibacterial properties of kefir is enhanced by increasing the production of certain acids. HIGHLIGHTS
11
Litwin, Nicole, Bryn Taylor, Franck Lejzerowicz, Marion Poirel, Justin Shaffer, Lingjing Jiang, Alexander Aksenov et al. „Consumption of Fermented Plant Foods Is Associated with Systematic Differences in the Human Gut Microbiome and Metabolome“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 1573. http://dx.doi.org/10.1093/cdn/nzaa062_030.
Der volle Inhalt der QuelleAnnotation:
Abstract Objectives Fermented foods have gained much attention due to their proposed gut health benefits from recent clinical trials. However, very few studies have explored the effects of fermented foods, especially of plant origin, on gut microbiota composition and functional capacity in large human cohorts. Thus, the objective of this study was to assess whether self-reported fermented plant food consumption is associated with compositional or functional microbiome changes in a subset of individuals in the American Gut Project (AGP) cohort. Methods Using a multi-omics approach (e.g., 16S rRNA amplicon sequencing, metagenomic sequencing, and untargeted mass spectrometry), we analyzed stool samples from 6811 healthy individuals from the AGP including 115 individuals specifically recruited for their fermented plant food consumption for a targeted four-week longitudinal study. Results We observed subtle, yet statistically significant differences between fermented plant food consumers and non-consumers in beta diversity as well as differential taxa between the two groups. We found that the metabolome of fermented plant food consumers was enriched with conjugated linoleic acid (CLA), a putatively health-promoting compound. Cross-omic analyses between metagenomic sequencing and mass spectrometry suggest that CLA may be driven by taxa associated with fermented plant food consumers. Conclusions Collectively, we found modest, yet persistent signatures associated with fermented plant food consumption that appear present in multiple omic types, which motivates further investigation of how different types of fermented foods may impact the human gut microbiome and overall health. Funding Sources Danone Nutricia Research.
12
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.
Der volle Inhalt der QuelleAnnotation:
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.
13
Kumar, Muganti Rajah, Nor Farahin Azizi, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd Azuraidi Osman, Adam Thean Chor Leow, Sharifah Alawieyah Syed Mortadza und Noorjahan Banu Alitheen. „Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease“. Antioxidants 11, Nr. 5 (29.04.2022): 883. http://dx.doi.org/10.3390/antiox11050883.
Der volle Inhalt der QuelleAnnotation:
The focus on managing Alzheimer’s disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved biosafety effects in the final products. The consumption of fermented foods is associated with a wide array of nutraceutical benefits, including anti-oxidative, anti-inflammatory, neuroprotective, anti-apoptotic, anti-cancer, anti-fungal, anti-bacterial, immunomodulatory, and hypocholesterolemic properties. Due to their promising health benefits, fermented food products have a great prospect for commercialization in the food industry. This paper reviews the memory and cognitive enhancement and neuroprotective potential of fermented food products on AD, the recently commercialized fermented food products in the health and food industries, and their limitations. The literature reviewed here demonstrates a growing demand for fermented food products as alternative therapeutic options for the prevention and management of AD.
14
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.
Der volle Inhalt der QuelleAnnotation:
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)
15
Gao, Yaxin, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang und Shuying Li. „Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review“. Foods 10, Nr. 10 (28.09.2021): 2294. http://dx.doi.org/10.3390/foods10102294.
Der volle Inhalt der QuelleAnnotation:
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
16
Noviatanti Nabilah, Firyal, Sri Listiyowati und Rika Indri Astuti. „Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya“. Jurnal Ilmu Pertanian Indonesia 27, Nr. 4 (07.10.2022): 552–61. http://dx.doi.org/10.18343/jipi.27.4.552.
Der volle Inhalt der QuelleAnnotation:
Indonesia has abundant and diverse food commodities, including fermented food. However, metadata analysis about the diversity of fermented foods has not been reported. In addition, a comparison of the nutritional content of milk-based fermented foods is also not yet available. Therefore, this study aims to reveal the diverse status of fermented foods, to determine the nutritional content, especially of fermented milk-based foods, namely dangke, and their comparisons between milk-based fermented products. The research method included literature study, making dangke, proximate analysis of dangke, and statistical data analysis. Literature studies show that fermented foods and beverages in Indonesia were most reported in 2017, 2018, and 2019 respectively. Although most fermented foods are not known for their area of origin, the microbial groups involved in their processing come from the bacterial group rather than fungi, mainly through the lactic acid fermentation mechanism. Microbes' role in fermented products is diverse and can be grouped into five groups. The primary role of microbes is to support bioprocesses. Among milk-based fermented products, dangke is one of the traditional products with a fat content that is significantly different fat content from yogurt, kefir, and dadih, and the protein is not significantly different from yogurt, kefir, dadih, and mozzarella cheese. This nutritional content analysis indicates differences in fat and protein content among fermented milk-based food products.
Keywords: dangke, fat content, metadata, protein content, proximate analysis
17
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.
Der volle Inhalt der QuelleAnnotation:
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.
18
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.
Der volle Inhalt der QuelleAnnotation:
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.
19
Dimidi, Eirini, Selina Rose Cox, Megan Rossi und Kevin Whelan. „Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease“. Nutrients 11, Nr. 8 (05.08.2019): 1806. http://dx.doi.org/10.3390/nu11081806.
Der volle Inhalt der QuelleAnnotation:
Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.
20
Hamaimbo, Bubala Thandie, Pamela A. Marinda, Vincent Nyau, Justin Chileshe, Christopher Khayeka-Wandabwa und Sijmen E. Schoustra. „Adequate Dietary Intake and Consumption of Indigenous Fermented Products Are Associated with Improved Nutrition Status among Children Aged 6–23 Months in Zambia“. Dairy 4, Nr. 1 (03.02.2023): 137–49. http://dx.doi.org/10.3390/dairy4010010.
Der volle Inhalt der QuelleAnnotation:
Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patterns among children aged 6–23 months in two geographic regions of Zambia, with special focus on consumption of fermented products, and its association with illnesses and nutritional status. The cross-sectional survey enrolled a total of 213 children from Namwala and Mkushi districts of Zambia. A 24 h recall and food frequency questionnaire (FFQ) were used to determine the number of food groups consumed and consequently dietary diversity scores and food consumption patterns, respectively. Determinants of child’s linear growth as measured by Height-for-Age Z-scores (HAZ) were assessed via multiple linear regression analysis. In total, 54% of the children met the minimum dietary diversity by consuming food from at least 5+ food groups. Maize meal porridge, Mabisi (fermented milk), Chibwantu and Munkoyo (fermented beverages based on cereals) and groundnuts were among the frequently consumed foods. A higher consumption of fermented beverages was observed in Namwala compared to Mkushi district. A significant association was observed between HAZ score (rho = 0.198, p = 0.004), Weight-for-Age Z-score (WAZ) (rho = 0.142, p = 0.039) and consumption of mabisi. Dietary intake had a positive association with child nutritional status. The frequent consumption of traditional non-alcoholic cereal and milk-based fermented foods underpinned their contribution to the children’s dietary intake. Moreover, the trend would be viewed as an indicator to nutrition and policy actors on possible unoptimized potential of indigenous fermented foods’ influence in nutritional and health status among children at regional and national levels. Although Zambia has a wide range of traditional non-alcoholic fermented food products, their prospects in provision of macro- and micronutrients along with microbiota benefits remain scanty despite global efforts increasingly advocating for the inclusion of such traditional foods in food-based recommendations.
21
Anal, Anil. „Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review“. Fermentation 5, Nr. 1 (10.01.2019): 8. http://dx.doi.org/10.3390/fermentation5010008.
Der volle Inhalt der QuelleAnnotation:
Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth.
22
Guerra, Luis Santiago, Juan Manuel Cevallos-Cevallos, Stefan Weckx und Jenny Ruales. „Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity“. Foods 11, Nr. 13 (23.06.2022): 1854. http://dx.doi.org/10.3390/foods11131854.
Der volle Inhalt der QuelleAnnotation:
The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.
23
Maskarinec, Gertraud, Kirsten Watts, Jamie Kagihara, Sandra M. Hebshi und Adrian A. Franke. „Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese-American women“. British Journal of Nutrition 100, Nr. 2 (August 2008): 424–29. http://dx.doi.org/10.1017/s0007114508898686.
Der volle Inhalt der QuelleAnnotation:
Based on the hypothesis that isoflavones are absorbed more efficiently from fermented than from non-fermented soya foods, we compared the urinary isoflavonoid excretion (UIE) after intake of miso soup or soya milk. We recruited twenty-one women with Japanese ancestry who consumed standardized soya portions containing 48 mg isoflavones. On day 1, half the women consumed soya milk, the other half started with miso soup. On day 3, the subjects ate the other soya food and on day 5, they repeated the first food. Each participant collected a spot urine sample before and an overnight urine sample after soya food intake. All urine samples were analysed for daidzein, genistein and equol using LC–MS and were expressed as nmol/mg creatinine. We applied mixed models to evaluate the difference in UIE by food while including the baseline values and covariates. Relative to baseline, both groups experienced significantly higher UIE after consuming any of the soya foods. We observed no significant difference in UIE when soya milk was compared to miso soup (P = 0·87) among all women or in the seven equol producers (P = 0·88). Repeated intake of the same food on different days showed high reproducibility within subjects. These preliminary results indicate similar UIE after consuming a fermented soya food (miso) as compared to a non-fermented soya food (soya milk). Therefore, recommendations favouring fermented soya foods are not justified as long as the intestinal microflora is capable of hydrolysing the isoflavone glucosides from non-fermented soya foods.
24
Garcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete und Aldo Corsetti. „Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods“. Microorganisms 9, Nr. 2 (10.02.2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.
Der volle Inhalt der QuelleAnnotation:
Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.
25
Ngo, Dai Hung, Quoc Tuan Tran, Thi Nhat Hang Nguyen, Anh Tuan Huynh, Thi Kim Thu Vo, Thanh Binh Nguyen, Dai Nghiep Ngo und Thanh Sang Vo. „Isolation and selection of high gamma aminobutyric acid-producing Lactobacillus strains from traditional fermented foods“. Ministry of Science and Technology, Vietnam 65, Nr. 1 (25.01.2023): 20–25. http://dx.doi.org/10.31276/vjst.65(1).20-25.
Der volle Inhalt der QuelleAnnotation:
Gamma aminobutyric acid (GABA) is produced by microorganisms such as bacteria, yeast, and fungi. Lactic acid bacteria play crucial roles in processing and preserving Vietnamese traditional fermented foods. The study aims to isolate high GABA-producing Lactobacillusstrains from traditional fermented foods. Eight bacterial strains, including BC3, BC4, BC5, BC6, BC7, K08, KC1, and KC2, were isolated from traditional fermented food sources (cabbage, pickled scallion, and kimchi). After 72 hrs of fermentation, the BC3 strain produced the highest GABA content (4.279 g/l). This strain was identified as Lactobacillus fermentum by 16S rRNA analysis. The results from the investigation of the fermentation time and concentration of monosodium glutamate (MSG) showed that the BC3 strain producing the highest GABA with the value of 6.734 g/l was after 72 hrs of fermentation and the concentration of MSG 4%.
26
Elexson Nillian, Nick Laurence Buyong, Dalene Lesen, Grace Bebey und Azham Zulkharnain. „Detection of Beneficial Lactic Acid Bacteria (LAB) and Yeast In Sarawak Fermented Food“. Journal of Advanced Research in Applied Sciences and Engineering Technology 24, Nr. 1 (07.10.2021): 1–9. http://dx.doi.org/10.37934/araset.24.1.19.
Der volle Inhalt der QuelleAnnotation:
Sarawak native’s fermented food can be a catalyst for boosting the local economy in Sarawak. The Lactic Acid Bacteria (LAB) are generally regarded as safe, have a stability of usage, and originate from natural resources. Lactic acid bacteria and yeast work in synergy to provide a natural way to enhance the nutritive value and flavour of the food. The study aims to investigate the presence of potential probiotic Lactic Acid Bacteria (LAB) and yeast isolated from Sarawak fermented food. Two hundred fifty (n=250) of samples including fifty (n=50) each sample such as fermented shrimps (cencaluk), fermented mustard vegetables (kasam ensabii), fermented fish (kasam ikan), fermented dabai (Canarium odontophyllum) and fermented fish (rusip). Molecular identification of the bacteria and yeast isolates was carried out by PCR amplification of the 16S rRNA (27F and 1492-R) and ITS (ITS5-F and ITS4-R) rRNA region. The successfully amplified PCR products were sent for Sanger sequencing As a result, a total of 45.2% (113/250) Lactic Acid Bcateria (LAB) which are 96% (48/50) of W. paramesenteroides was detected in fermented dabai, 80% (40/50) S. pasteuri in fermented fish rusip samples and 50% (25/50) in P. agglomerans in cencaluk samples. Meanwhile, yeast Candida species; 90% (45/50) of C. magnoliae and 50% (25/50) of C. parapsilosis are detected in fermented dabai and ensabi respectively. Based on the findings, both yeast and bacteriocin-producing lactic acid bacteria found in the fermented food specifically in dabai. A better understanding of microbial ecology can help the food industry to improve the foods in terms of quality and safety. The good quality of the LAB and yeast in the food such as starter culture will enhance the texture and nutritional value and Sarawak fermented food product found enriched with LAB.
27
Plessas, Stavros. „The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits“. Fermentation 8, Nr. 12 (16.12.2022): 751. http://dx.doi.org/10.3390/fermentation8120751.
Der volle Inhalt der QuelleAnnotation:
Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of traditions from where they are produced. For instance, many consumers in Asian countries prefer fermented seafood, while consumers in Europe prefer fermented cereal and dairy food products. Even though the food industry has developed various novel techniques in order to produce novel foods (genetic modification, nanotechnology and other processing techniques), traditional foods still represent a significant proportion of the food industry, which has recently appeared to develop further. In addition, the progress in various developed analytical techniques has revealed new knowledge that documents and corroborates certain benefits of traditional foods, mostly regarding their nutritional and health benefits. In this context, the main target of this Special Issue is to deliver new data on how traditional foods exhibit their health-promoting properties and ameliorate the nutritional value of fermented food systems. In addition, the involvement of wild starter culture in the production of traditional foods is a subject area that must be highlighted.
28
Ismail, A., M. N. Lani, H. A. Zakeri, N. N. Hasim, R. Alias und A. Mansor. „Synergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices“. Food Research 5, Nr. 3 (30.05.2021): 163–73. http://dx.doi.org/10.26656/fr.2017.5(3).534.
Der volle Inhalt der QuelleAnnotation:
Fermented tilapia (Tilapia nicoliticus) is one of the famous fermented food in Malaysia. Lactic acid bacteria (LAB) which well known as GRAS (Generally Regarded as Safe) are present in most fermented foods and they are well-known non-pathogenic bacteria that play an important role in everyday life. Apart from LAB, spices have also been used for centuries across different regions of the world to improve aroma, flavour and food preservative. This research was aimed to explore a potential natural food preservative using LAB isolated from fermented Tilapia nicoliticus incorporated with various spices (9% turmeric, 6% chilli and 9% black pepper) against foodborne pathogens. The isolation of LAB in different media (MRS, MRS+CaCO3, M17 and Tomato Juice Agar) showed the highest LAB count on day-9 and day-15 during the fermentation period in fermented Tilapia incorporated with black pepper, turmeric and chilli. The highest antimicrobial activity by LAB against Bacillus cereus was observed in fermented tilapia incorporated with black pepper. On the other hand, fermented fish incorporated with chilli showed the highest antimicrobial activity against Staphylococcus aureus, Escherichia coli and Salmonella enterica serovar Typhimurium. Higher antimicrobial activity was detected in fermented Tilapia in the presence of LAB together with the spices, in comparison to the presence of LAB alone, suggesting synergistic effects between LAB in fermented fish with spices could enhance stronger antimicrobial activities against food pathogens and therefore, served as a natural food preservative.
29
Kopacz, Magdalena, Agnieszka Piekara und Małgorzata Krzywonos. „Fermented vegan foods“. Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 128, Nr. 3 (2021): 147–59. http://dx.doi.org/10.15193/zntj/2021/128/396.
Der volle Inhalt der QuelleAnnotation:
In recent years, an increase has been reported in consumer awareness of balanced diet and health prevention. This caused the consumer interest in functional foods to increase. The major functional foods are products that contain prebiotics and probiotics. The most often eaten probiotic product is classic yogurt, however the fermented dairy and non-dairy drinks tend to be more and more important. The increase in number and types of milk-free drinks on the market is due to increasing lactose intolerance among consumers. Additionally, in the developed countries gradually rises the number of people who are switching to veganism. The search for suitable substitutes for dairy milk and dairy products has become an important direction of scientific research and implementation projects in industry. The objective of the paper is to review the reference literature presenting results of research studies and experiments on the production and qualities of non-dairy probiotic products, that could be classified into vegan foods. New probiotic food in the form of drinks, which are already on the market or are still in research phase, are made of raw materials such as: vegetables, fruits, grains (oats, buckwheat, spelt wheat, corn, quinoa, amaranth), hazelnuts, coconuts, almonds, cashew nuts, and also sesame and hemp seeds. It is a big challenge for technologists to manufacture food products for vegans, because the vegan diet is more restrictive than a vegetarian one, therefore possibilities of using many raw materials are limited.
30
Wikandari, Rachma, Dyah Ayu Kinanti, Regina Devi Permatasari, Nur Lisa Rahmaningtyas, Nidya Rizkadianari Chairunisa, Sardjono, Coralie Hellwig und Mohammad J. Taherzadeh. „Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food“. Fermentation 7, Nr. 4 (09.11.2021): 261. http://dx.doi.org/10.3390/fermentation7040261.
Der volle Inhalt der QuelleAnnotation:
Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.
31
Nagarajan, Muralidharan, Bharathipriya Rajasekaran und Karthikeyan Venkatachalam. „Microbial metabolites in fermented food products and their potential benefits“. International Food Research Journal 29, Nr. 3 (30.06.2022): 466–86. http://dx.doi.org/10.47836/ifrj.29.3.01.
Der volle Inhalt der QuelleAnnotation:
Fermented food products are unique, and their consideration and consumption rates have significantly increased as they have various functional properties which include beneficial health activities to the consumers. Fermented food products contain a plethora of microbial metabolites. Microorganisms are the key factors that determine the characteristics of the food and metabolites produced during fermentation. The major microbial metabolites are enzymes, amino acids, bacteriocins, organic acids, pigments, bioactive compounds (polyphenolics, alkaloids, and antibiotics), and vitamins that enhance the sensorial and nutritional quality of fermented foods. Furthermore, the metabolites possess various probiotic, antioxidant, and antimicrobial activities, and also help control multiple acute and chronic diseases including cancers, cardiovascular diseases, allergies, diabetes, and gastrointestinal disorders. Therefore, the present review elaborates the microbial metabolites of various fermented food products and their functional properties, as well as their impacts on consumers’ health.
32
Kim, Sang Young, Jeanne H. Freeland-Graves und Hyun Ja Kim. „Nineteen-year trends in fermented food consumption and sodium intake from fermented foods for Korean adults from 1998 to 2016“. Public Health Nutrition 23, Nr. 3 (04.11.2019): 515–24. http://dx.doi.org/10.1017/s1368980019002994.
Der volle Inhalt der QuelleAnnotation:
AbstractObjective:Fermented foods such as kimchi are traditional foods in Korea and could provide beneficial health effects. However, fermented foods also contribute to increased Na intake since salt is added during the fermentation process. The present research aimed to examine trends in the consumption of fermented foods and Na intake over time by Korean adults, using data from the Korea National Health and Nutrition Examination Survey (KNHANES).Design:KNHANES is a cross-sectional survey; data from 1998 to 2016 were divided into seven groups from KNHANES I to VII.Setting:Demographic information on sex, age, education and income were collected. Assessment of fermented food and Na consumption was conducted via analysis of 24 h dietary recall data. Multivariate linear regressions and logistic regressions were performed to calculate the P for trends by applying strata, cluster and sampling weights by SAS PROC SURVEY.Participants:The target population was Korean adults, aged ≥19 years, who participated in a 24 h dietary recall. The total number was 76 199, with 32 324 men and 43 875 women.Results:A significant decline in fermented food consumption was observed from 1998 to 2016 in both men and women (P < 0·0001). Among fermented foods, kimchi consumption was greatly reduced while pickled vegetables consumption showed a marked increase. Similarly, Na intake from fermented foods declined significantly over time in both men and women (P < 0·0001).Conclusions:The consumption of fermented foods and Na intake from fermented foods by Korean adults decreased significantly over time from 1998 to 2016.
33
Praagman, Jaike, Geertje W. Dalmeijer, Yvonne T. van der Schouw, Sabita S. Soedamah-Muthu, W. M. Monique Verschuren, H. Bas Bueno-de-Mesquita, Johanna M. Geleijnse und Joline W. J. Beulens. „The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort“. British Journal of Nutrition 113, Nr. 3 (20.01.2015): 498–506. http://dx.doi.org/10.1017/s0007114514003766.
Der volle Inhalt der QuelleAnnotation:
The objective of the present study was to investigate the relationship between total and subtypes of bacterial fermented food intake (dairy products, cheese, vegetables and meat) and mortality due to all causes, total cancer and CVD. From the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort, 34 409 Dutch men and women, aged 20–70 years who were free from CVD or cancer at baseline, were included. Baseline intakes of total and subtypes of fermented foods were measured with a validated FFQ. Data on the incidence and causes of death were obtained from the national mortality register. Cox proportional hazards models were used to analyse mortality in relation to the quartiles of fermented food intake. After a mean follow-up of 15 (sd2·5) years, 2436 deaths occurred (1216 from cancer and 727 from CVD). After adjustment for age, sex, total energy intake, physical activity, education level, hypertension, smoking habit, BMI, and intakes of fruit, vegetables and alcohol, total fermented food intake was not found to be associated with mortality due to all causes (hazard ratio upperv. lowest quartile (HRQ4 v. Q1) 1·00, 95 % CI 0·88, 1·13), cancer (HRQ4 v. Q11·02, 95 % CI 0·86, 1·21) or CVD (HRQ4 v. Q11·04, 95 % CI 0·83, 1·30). Bacterial fermented foods mainly consisted of fermented dairy foods (78 %) and cheese (16 %). None of the subtypes of fermented foods was consistently related to mortality, except for cheese which was moderately inversely associated with CVD mortality, and particularly stroke mortality (HRQ4 v. Q10·59, 95 % CI 0·38, 0·92,Ptrend= 0·046). In conclusion, the present study provides no strong evidence that intake of fermented foods, particularly fermented dairy foods, is associated with mortality.
34
Fernandes, Tito. „Fermented Food Guidelines for Children“. Journal of Pediatrics and Pediatric Medicine 2, Nr. 1 (01.01.2018): 1–4. http://dx.doi.org/10.29245/2578-2940/2018/1.1111.
Der volle Inhalt der Quelle
35
FUJII, Tateo. „Fermented Seafoods and Food Hygiene“. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 51, Nr. 6 (2010): 297–301. http://dx.doi.org/10.3358/shokueishi.51.297.
Der volle Inhalt der Quelle
36
KUDA, Takashi, und Toshihiro YANO. „Lactic Fermented Food with Fish“. Japanese Journal of Food Microbiology 27, Nr. 4 (2010): 185–95. http://dx.doi.org/10.5803/jsfm.27.185.
Der volle Inhalt der Quelle
37
Han, Bei-Zhong, Frans M. Rombouts und M. J. Robert Nout. „A Chinese fermented soybean food“. International Journal of Food Microbiology 65, Nr. 1-2 (April 2001): 1–10. http://dx.doi.org/10.1016/s0168-1605(00)00523-7.
Der volle Inhalt der Quelle
38
Soni, Surabhi, und Gargi Dey. „Perspectives on global fermented foods“. British Food Journal 116, Nr. 11 (28.10.2014): 1767–87. http://dx.doi.org/10.1108/bfj-01-2014-0032.
Der volle Inhalt der QuelleAnnotation:
Purpose – The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods. Design/methodology/approach – Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products. Findings – In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions. Originality/value – The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.
39
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.
Der volle Inhalt der QuelleAnnotation:
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.
40
Srinivas, Meghana, Orla O’Sullivan, Paul D. Cotter, Douwe van Sinderen und John G. Kenny. „The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods“. Foods 11, Nr. 20 (21.10.2022): 3297. http://dx.doi.org/10.3390/foods11203297.
Der volle Inhalt der QuelleAnnotation:
The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining microbiological safety of fermented foods. In this context, it is crucial to study these microbial communities to characterise fermented foods and the production processes involved. High Throughput Sequencing (HTS)-based methods such as metagenomics enable microbial community studies through amplicon and shotgun sequencing approaches. As the field constantly develops, sequencing technologies are becoming more accessible, affordable and accurate with a further shift from short read to long read sequencing being observed. Metagenomics is enjoying wide-spread application in fermented food studies and in recent years is also being employed in concert with synthetic biology techniques to help tackle problems with the large amounts of waste generated in the food sector. This review presents an introduction to current sequencing technologies and the benefits of their application in fermented foods.
41
Kayitesi, Eugénie, Ogheneyoma Onojakpor und Siphosanele Mafa Moyo. „Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals“. Fermentation 9, Nr. 2 (24.01.2023): 111. http://dx.doi.org/10.3390/fermentation9020111.
Der volle Inhalt der QuelleAnnotation:
Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cereals. African fermented cereals constitute a staple, frequently consumed food group and provide high energy and essential nutrients to many communities on the continent. The flavour and aroma characteristics of fermented cereal products could be correlated with the metabolic pathways of fermenting microorganisms. This report looks at the comprehensive link between LAB-produced flavour metabolites and sensory attributes of African fermented cereals by reviewing previous studies. The evaluation of such data may point to future prospects in the application of flavour compounds derived from African fermented cereals in various food systems and contribute toward the improvement of flavour attributes in existing African fermented cereal products.
42
Liszkowska, Wiktoria, und Joanna Berlowska. „Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds“. Molecules 26, Nr. 4 (16.02.2021): 1035. http://dx.doi.org/10.3390/molecules26041035.
Der volle Inhalt der QuelleAnnotation:
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
43
Harlina, Putri Widyanti. „Training of producing functional fermented food ‘kimchi’“. Community Empowerment 7, Nr. 11 (06.12.2022): 1918–22. http://dx.doi.org/10.31603/ce.7571.
Der volle Inhalt der QuelleAnnotation:
The effort to maintain the immune system in the body is by consuming probiotic foods. Kimchi as a probiotic food can increase the body's immunity. The purpose of this community service program is to improve kimchi making skills and develop community knowledge and skills regarding the importance of nutritional intake of functional fermented foods that can increase immunity in efforts to prevent Covid-19. The service method is carried out with lectures, discussions and training on making kimchi. With this training, participants can increase their understanding of nutritional intake to improve the immune system as a preventive measure against Covid-19. In addition, it can also increase creativity in the independent procurement of functional probiotic food.
44
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.
Der volle Inhalt der QuelleAnnotation:
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.
45
Tapsell, Linda C. „Fermented dairy food and CVD risk“. British Journal of Nutrition 113, S2 (April 2015): S131—S135. http://dx.doi.org/10.1017/s0007114514002359.
Der volle Inhalt der QuelleAnnotation:
Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.
46
Chaudhary, Aditya, Khushbu Verma und Baljeet Singh Saharan. „Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria“. Current Research in Nutrition and Food Science Journal 8, Nr. 1 (19.03.2020): 65–78. http://dx.doi.org/10.12944/crnfsj.8.1.06.
Der volle Inhalt der QuelleAnnotation:
The present study assesses the feasibility of blueberry as a raw substrate for the production of the probiotic blueberry jam by lactic acid bacteria (L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2). Changes in pH, titratable acidity (lactic acid), cell survival, antioxidant properties, and in vitro cholesterol reduction properties of lacto- fermented as well as non-fermented blueberry jam were examined during fermentation and up to 28 days of storage. All the strains grew well in a lacto-fermented blueberry jam after 48 h fermentation. Set A (5.88 g/100 ml) and Set B (5.96 g/100 ml) produced less lactic acid than Set C (6.67 g/100 ml) which has the consortia of probiotic strains. After 28 days of cold storage, all the tested strains survived the low-pH conditions in lacto-fermented blueberry jam. The blueberry jam fermented with the consortia of probiotic strains (Set C) had a high antioxidant capacity (71.47 ± 3.57) in comparison with Set A, Set B, and control which showed anti-oxidant capacity viz. 70.52 ± 3.52, 70.25 ± 3.18, and 64.12 ± 2.47, respectively after 28 days of refrigerated storage. The lacto- fermented blueberry jam in Set C (58.48%) had shown the in vitro cholesterol-lowering ability better than Set B (18.87%) whereas Set A and control did not show any in vitro reduction in cholesterol level after 28 days of storage. Sensory quality studies were carried out after 28 days of storage. Sensory evaluation data showed the considerable acceptability of the lacto-fermented blueberry jam. Finally, we found that L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2 are optimal probiotics for fermentation with blueberry jam. In this investigation, the results could be an indicator of the development of health-promoting fruit jam. This lacto-fermented blueberry jam is a low-cost healthy food product, provide better nutrition and good health to the population.
47
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.
Der volle Inhalt der QuelleAnnotation:
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
48
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.
Der volle Inhalt der QuelleAnnotation:
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.
49
Grootveld, Martin, Benita C. Percival und Jie Zhang. „Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications“. Foods 9, Nr. 12 (05.12.2020): 1807. http://dx.doi.org/10.3390/foods9121807.
Der volle Inhalt der QuelleAnnotation:
Although biogenic amines (BAs) present in fermented foods exert important health-promoting and physiological function support roles, their excessive ingestion can give rise to deleterious toxicological effects. Therefore, here we have screened the BA contents and supporting food quality indices of a series of fermented food products using a multianalyte-chemometrics strategy. A liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) technique was utilized for the simultaneous multicomponent analysis of 8 different BAs, and titratable acidity, pH, total lipid content, and thiobarbituric acid-reactive substances (TBARS) values were also determined. Rigorous univariate and multivariate (MV) chemometric data analysis strategies were employed to evaluate results acquired. Almost all foods analyzed had individual and total BA contents that were within recommended limits. The chemometrics methods applied were useful for recognizing characteristic patterns of BA analytes and food quality measures between some fermented food classes, and for assessing their inter-relationships and potential metabolic sources. MV analysis of constant sum-normalized BA profile data demonstrated characteristic signatures for cheese (cadaverine only), fermented cod liver oil (2-phenylethylamine, tyramine, and tryptamine), and wine/vinegar products (putrescine, spermidine, and spermine). In conclusion, this LC-MS/MS-linked chemometrics approach was valuable for (1) contrasting and distinguishing BA catabolite signatures between differing fermented foods, and (2) exploring and evaluating the health benefits and/or possible adverse public health risks of such products.
50
Slapkauskaite, Jurate, Aiste Kabasinskiene und Dalia Sekmokiene. „Application of fermented soya as a bacterial starter for production of fermented milk“. Czech Journal of Food Sciences 37, No. 6 (31.12.2019): 403–8. http://dx.doi.org/10.17221/194/2018-cjfs.
Der volle Inhalt der QuelleAnnotation:
In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(–) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition.