Bibliografias temáticas / Fermented food

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Literatura científica selecionada sobre o tema "Fermented food"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 10 de março de 2023

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Artigos de revistas sobre o assunto "Fermented food"

Dalmacio, L. M., A. K. Angeles, L. L. Larcia, M. Balolong e R. Estacio. "Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE". Beneficial Microbes 2, n.º 4 (1 de dezembro de 2011): 273–81. http://dx.doi.org/10.3920/bm2011.0017.

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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.

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Nout, M. J. R. "Fermented foods and food safety". Food Research International 27, n.º 3 (janeiro de 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.

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Castellone, Vincenzo, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani e Benedetta Bottari. "Eating Fermented: Health Benefits of LAB-Fermented Foods". Foods 10, n.º 11 (31 de outubro de 2021): 2639. http://dx.doi.org/10.3390/foods10112639.

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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.

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Wu, Qian, Luming Li, Peng Xiang, Ting Zhang, Lianxin Peng, Liang Zou e Qiang Li. "Phages in Fermented Foods: Interactions and Applications". Fermentation 9, n.º 3 (21 de fevereiro de 2023): 201. http://dx.doi.org/10.3390/fermentation9030201.

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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.

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Leeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole e Tom P. Beresford. "Fermented Foods, Health and the Gut Microbiome". Nutrients 14, n.º 7 (6 de abril de 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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Kurian, Christine, Anandi Mathur e KuppusamyAlagesan Paari. "Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management". Current Nutrition & Food Science 18, n.º 2 (fevereiro de 2022): 144–65. http://dx.doi.org/10.2174/1573401318666220118144750.

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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.

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Jane, Tasnuva Nusrat, Nafisa Tabassum e 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, n.º 1 (31 de julho de 2019): 19–23. http://dx.doi.org/10.3329/sjm.v8i1.42433.

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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

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Sami, Amel, Imad Elimairi, Paul Ross, Marmar Elsiddig, Yasmeen Elyass, Heyam Salih e Catherine Stanton. "Sudanese fermented foods". Boolean 2022 VI, n.º 1 (6 de dezembro de 2022): 89–93. http://dx.doi.org/10.33178/boolean.2022.1.15.

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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.

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Pakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut e Terd Disayathanoowat. "Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties". PLOS ONE 15, n.º 11 (18 de novembro de 2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.

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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.

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LV, TIAN, XUETING HUANG, CHENCHEN ZHANG, DAWEI CHEN, RUIXIA GU, YUNCHAO WA, KUIYAO PENG, LINA ZONG e XIA CHEN. "Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08". Journal of Food Protection 84, n.º 8 (26 de abril de 2021): 1463–71. http://dx.doi.org/10.4315/jfp-21-113.

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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

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Teses / dissertações sobre o assunto "Fermented food"

Obinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food". Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.

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Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. Uncontrolled fermentation increases the variability in quality and safety of akamu. This study was aimed at the controlled fermentation of akamu with selected lactic acid bacteria (LAB), investigation of the probiotic potential of the LAB and the effect of variation in production method on the product quality and sensory properties. PCR-DGGE analysis of traditional akamu samples revealed LAB community dominated by Lactobacillus fermentum, L. plantarum, L. delbrueckii subsp. bulgaricus and L. helveticus. Isolated yeasts were Candida tropicalis, C. albicans, Clavispora lusitaniae and Saccharomyces paradoxus. The isolated Lactobacillus plantarum strains (NGL5 and NGL7) fermented irradiated ground maize slurries and produced significant levels of lactic acid (>73 mmol L-1) and low pH ≤3.63 displaying inhibitory activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli 1077 (NCTC 11560), Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 in MRS agar and E. coli 1077 in maize slurry fermentation. Viability of both strains of L. plantarum at pH 2 after 3 h was reduced from ≥8.26±0.05 to ≤4.94±0.49 Log10 CFU mL-1 while incubation in 0.3% bile allowed growth to 5.73±0.13 and 7.93±0.12 Log10 CFU mL-1 after 6 h for NGL5 and NGL7 respectively. Auto-aggregation of the L. plantarum strains at 37oC (≥25 after 5 h) correlated with adhesion to hydrocarbons (<15, 26, 33 and 64% for Hexane, Hexadecane, Ethyl acetate and Chloroform respectively). The strains failed to exhibit gelatinase or haemolytic activity but adhered to porcine mucin (OD403 nm ≥0.63 with viability ≥6.52 Log10 CFU mL-1) and Caco-2 cells (≥5.13 Log10 CFU mL-1). The ash, mineral (Ca, K, Mg, Na, S and Zn), IDF, SDFP and TDF content of the L. plantarum fermented ground maize slurries were significantly (p≤0.05) higher than that of the traditional akamu but the peak and final viscosities (139.5 and 68.5 cP respectively) were significantly (p≤0.05) the least. The aroma, appearance, colour, flavour and texture of the resultant porridges were liked moderately by 75% of the assessors. This study demonstrated that fermentation with the L. plantarum strains would contribute towards product safety and the L. plantarum strains possessed some probiotic potential that could be beneficial to the consumers particularly in those developing countries were the main staple foods are fermented cereals.

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Robinson, R. K. (Richard Kenneth). "Studies of traditional cheese and fermented milks". Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52465.

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Dissertation 'consists of a selection of 71 publications produced over the period 1975-2001, which were drawn from the more complete list of 198 original research papers, review articles and books published over the same period' -- declaration.
Thesis (PhD Food Sc )--Stellenbosch University, 2001.
ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes in use today were being practised, in some form or other, by the Roman legions as they marched across Europe and beyond. Certainly they were familiar with the basic techniques of fermentation, and much current research into fermented foods is concerned with understanding the fundamental nature of these traditional processes, and how the individual stages in a particular fermentation can be better controlled. Recent developments in the dairy industry have tended to reflect this pattern and, over the years, my research group has done much to support the expanding markets for yoghurt and similar fermented milks. Our evaluation of the polysaccharide-producing characteristics of starter cultures, for example, encouraged yoghurt manufacturers to match physical properties to the perceived demands of consumers, and most culture suppliers followed this lead by labelling their products with precise designations as to their potential for imparting viscosity to a retail item. Similarly, my group was the first to record the unique physical properties of the concentrated yoghurt, labneh, C 230 g 1-1 total solids) that had been made for hundreds of years by draining whey from natural yoghurt hanging in a cloth or animal-skin bag. This detailed analysis of the product facilitated the application of ultra-filtration to natural yoghurt to generate a product with a quality that matched traditionallabneh and, today, factories in the Middle East, Greece and elsewhere are using modern membrane-filtration plants to satisfy a growing market demand. Our success in publicising the attractive properties of concentrated yoghurt encouraged me to devote time to yet another 'historical' concept, namely the apparent 'health benefits' derived by small communities in Eastern Europe from consuming kefir and koumiss. In the West, the flavour and texture of these latter products have never been accepted, but employing similar cultures to produce 'health-promoting' bio-yoghurts opened an entirely new avenue for research. As clinical evidence in support of the prophylactic and therapeutic properties of Lactobacillus acidophilus and a species of Bifidobacterium became available, so it became apparent that the therapeutic advantage that accompanies the regular ingestion of 'bio-yoghurts' depended on the survival of these microfloras over the stipulated shelf-lives of the retail vehicles. However, no laboratory medium was immediately available for the simultaneous enumeration of Lb. acidophilus and Bifidobacterium along with the yoghurt cultures, i.e. Streptococcus thermophilus and Lactobacillus delbrueckii sub-sp. bulgaricus. Designing such a medium became a priority for one of my students, and, even today, the procedures that he derived are being used by consumer groups that monitor the performance of the major dairy companies in England. If the improved quality of yoghurts and 'bio-yoghurts' had a major impact on consumer perceptions of fermented milks, the food sector in England gradually became aware of an even more dramatic change in consumer attitudes. Thus twenty years ago, cheese meant 'Cheddar' but, following a 'deluge' of television publicity about the attractions of 'exotic' catering, housewives began demanding mozzarella and mascarpone for lavish desserts, Feta to sprinkle over salads and Halloumi to grill or fry. In turn, exporting countries like Italy, Greece and Cyprus came under intense pressure to increase supplies of top quality products. Local manufacturers soon realised, however, that there was little information available concerning the scientific basis to the procedures employed to make some of these traditional cheeses, and my research group was selected by Funding Agencies in Greece and Cyprus to act as a focus for a series of studies of Feta and Halloumi cheese. The need to eliminate pathogens from the storage brines of Feta cheese without killing the yeasts and bacteria associated with maturation became an important consideration for exporters, and one of my students exploited a novel procedure employing furocoumarins and long-wave ultra-violet light to achieve the desired selective inactivation. At present, the economics of commercial application are somewhat dubious but, as soon as cheap, synthetic, non-toxic furocoumarins become more readily available, the system may well merit re-evaluation. We did confirm, however, that the metabolic activities of the yeasts and bacteria typically isolated from storage brines are essential for flavour development in Feta cheese, and that similar microfloras are instrumental in the development of the important charactistics of traditional Halloumi cheese. In particular, a new species of lactic acid bacterium, Lactobacillus cypricasei, was isolated from samples of the traditional ovine cheese, but whether or not the species has a unique role(s) in the maturation process remains an open question. Clearly there is still much to learn but, if the activities of my reseach group have added just a little to the scientific background essential for future studies of cheese and fermented milks, then their completion will have been worthwhile.
AFRIKAANSE OPSOMMING: Een van die merkwaardigste feite omtrent die voedselindustrie is dat baie van die prosesse wat vandag gebruik word, in een of ander vorm deur die Romeinse magte gebruik is toe hulle deur Europa marsjeer het. Basiese fermentasie tegnieke was aan hulle bekend, en heelwat huidige navorsing oor gefermenteerde voedsel is gemik daarop om die fundamentele natuur van hierdie tradisionele prosesse te verstaan en hoe die individuele stappe in 'n spesifieke fermentasie beter beheer kan word. Onlangse ontwikkelinge in die suiwelindustrie reflekteer hierdie patroon, en my navorsingsgroep het oor die jare heelwat gedoen om die groeiende markte vir joghurt en soortgelyke gefermenteerde melk te ondersteun. Ons evaluasie van die polisakkariedproduserende eienskappe van suursels het byvoorbeeld joghurtvervaardigers gehelp om fisieke eienskappe daar te stel wat verbruikers tevrede sal stel. Meeste verskaffers van kulture het hierdie voorbeeld gevolg deur hul produkte so te etiketteer dat duidelik gewys word watter potensiaal dit het om viskositeit aan die finale produk te verleen. Verder was my groep die eerste om die unieke fisiese eienskappe van die gekonsentreerde joghurt, labneh (230 g 1-1 totale vastestowwe) te bepaal, wat vir honderde jare gemaak is deur die wei van natuurlike joghurt te dreineer deur dit in "n materiaal- of diervelsak te hang. "n Gedetailleerde analise van hierdie tradisionele produk het bygedra tot die gebruik van ultrafiltrasie op natuurlike joghurt om "n produk te gee met dieselfde kwaliteit as tradisionele labneh. Vandag gebruik fabrieke in die Midde Ooste, Griekeland en elders moderne membraan-filtrasie aanlegte om in die groeiende vraag na die produk te voorsien. Ons sukses met die bekendmaking van die aantreklike eienskappe van gekonsentreerde joghurt het my aangespoor om tyd te spandeer aan nog 'n sogenaamde "historiese" konsep, naamlik die skynbare gesondheidsvoordele van klein gemeenskappe in Oos-Europa wat kefir en koumiss verbruik. In die Weste is die smaak en tekstuur van hierdie produkte nooit werklik aanvaar nie, maar om soortgelyke kulture te gebruik om "gesondheidsbevorderende" bio-joghurt te produseer, het 'n hele nuwe navorsingsveld daargestel. Soos kliniese bewyse van die terapeutiese en voorkomende voordele van Lactobacillus acidophilus en 'n spesie van Bifidobacterium bekend gemaak is, het dit duidelik geword dat die terapeutiese voordele wat saamgaan met die gereelde inname van "bio-joghurts", afhang van die oorlewing van hierdie mikroflora oor die gestipuleerde rakleeftyd van die kommersiële produkte. Geen laboratorium medium was egter onmiddellik beskikbaar vir die gelyktydige telling van Lb. actdophilus en Bifldobacterium tesame met die joghurt kulture Streptococcus thermophilus en Lb. delbrueckii sub-sp. bulgaricus. Die ontwikkeling van so 'n medium het een van my studente se prioriteit geword, en selfs vandag word die prosedures wat deur hom ontwikkel is, gebruik deur verbruikersgroepe wat die optrede van groot suiwelmaatskappye in Engeland monitor. lndien die verbeterde kwaliteit van joghurts en bio-joghurts 'n groot impak gehad het op verbruikers se persepsie van gefermenteerde melk oor Wes-Europa heen, het die voedselsektor in Engeland bewus geraak van selfs 'n meer dramatiese verandering in verbruikers se houding. Twintig jaar terug het kaas "Cheddar" beteken, maar na 'n stortvloed televisie advertensies oor die aanloklikheid van eksotiese geregte, het daar by huisvroue 'n vraag ontstaan na Mozzarella en Mascarpone vir nageregte, Feta oor slaai en Halloumi om te bak of te braai. Italië, Griekeland en Siprus wat hierdie produkte uitgevoer het, het onder kwaai druk gekom om groter hoeveelhede, top-kwaliteit produkte te lewer. Plaaslike vervaardigers het gou agtergekom dat min inligting beskikbaar was oor die wetenskaplike basis van die prosedures wat gebruik word om hierdie tradisionele kase te maak en my navorsingsgroep is deur befondsingsagentskappe in Griekeland en Siprus genader om studies te doen oor sekere aspekte van die vervaardiging van Feta en Halloumi kaas. Dit het vir beide in- en uitvoerders belangrik geword om die patogene te elimineer uit die soutoplossing waarin Fetakaas gestoor word, sonder om die giste en bakterieë wat rypwording aanhelp, te dood. Een van my studente het 'n innoverende prosedure ontwikkel wat furocoumarins en lang-golf-ultra-violet lig gebruik om selektiewe inaktivering te kry. Op die oomblik is daar effense onsekerheid oor die ekonomiese implikasies van die kommersiële toepassing, maar sodra goedkoop, sintetiese, nie-toksiese furocoumarins geredelik beskikbaar word, moet die sisteem weer geëvalueer word. Ons het egter bevestig dat die metaboliese aktiwiteite van die giste en bakterieë in die stooroplossing noodsaaklik is vir geurontwikkeling in Feta kaas en dat soortgelyke mikrofloras instrumenteel is in die ontwikkeling van die belangrike karaktereienskappe van tradisionele Halloumi kaas. 'n Unieke melksuurbakterium, Lactobacillus cypricasei, is uit monsters tradisionele skaap Halloumi geïsoleer, maar of hierdie spesie 'n unieke rol speel in die verouderingsproses is nog 'n ope vraag. Duidelik is daar nog baie om te leer, maar indien my navorsingsgroep se aktiwiteite slegs 'n klein bydrae gemaak het tot die wetenskaplike agtergrond wat essensieel is vir toekomstige navorsing, was die voltooiing daarvan die moeite werd.

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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera". Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.

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

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Oro, Lucia. "Role of yeast bioactive compounds in food and fermented beverages". Doctoral thesis, Università Politecnica delle Marche, 2014. http://hdl.handle.net/11566/242761.

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Negli ultimi anni le molecole bioattive con attività antimicrobica come tossine killer, batteriocine e agenti antifungini sono state impiegate per ridurre o inibire la crescita e lo sviluppo di funghi, lieviti e batteri indesiderati in alternativa o in combinazione con i composti sintetici antimicrobici negli alimenti e nelle bevande fermentate. La presente ricerca riguarda il ruolo e la caratterizzazione di molecole bioattive prodotte da lieviti appartenenti alle specie Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus. Dopo la caratterizzazione dei composti bioattivi prodotti da questi lieviti e lo studio dell'interazione tra le molecole antimicrobiche naturali e i lieviti/ le muffe sensibili, abbiamo voluto valutare il loro possibile impiego per combattere microrganismi contaminanti nell’agricoltura biologica e nel settore vinicolo. Nella prima parte della tesi è stata valutata l’azione inibente di sette ceppi di M. pulcherrima nei confronti di lieviti enologici principalmente coinvolti nel processo di vinificazione come Pichia, Candida, Hanseniaspora, Kluyveromyces, Saccharomycodes, Torulaspora, Brettanomyces e Saccharomyces. Un’efficace azione antagonista dei ceppi di M. pulcherrima è stata osservata nei confronti di lieviti indesiderati appartenenti ai generi Pichia, Brettanomyces e Hanseniaspora, mentre tale attività antimicrobica non si evidenziava nei confronti di Saccharomyces cerevisiae. Il secondo argomento trattato ha riguardato l’isolamento del gene che codifica Kpkt, la tossina killer prodotta da Tetrapisispora phaffii che possiede un’ampia attività antimicrobica nei confronti di vari lieviti alterativi del vino. La distruzione del gene ha provocato una perdita completa del fenotipo killer confermando così che TpBgl2p esercita un'attività antimicrobica. Il risultato ottenuto è la base per valutare la possibilità di esplorare la produzione eterologa della proteina che potrebbe essere utilizzata in campo enologico per ridurre le contaminazioni nel vino in sostituzione della SO2. Nella terza parte della tesi, l’attenzione è stata focalizzata sul danno indotto dalle tossine Kwkt and Pikt, prodotte rispettivamente da Kluyveromyces wickerhamii e Wickerhamomyces anomalus, coinvolte nel biocontrollo dei lieviti spoilage Brettanomyces/ Dekkera in vinificazione. L’effetto delle micocine è stato comparato con quello dell’anidride solforosa, generalmente usata come composto sintetico antimicrobico negli alimenti e nelle bevande fermentate. I risultati hanno mostrato diversi meccanismi di controllo della crescita di B. bruxellensis tra le due tossine e tra le tossine killer e il biossido di zolfo, anche se l'attività antimicrobica di quest’ultimo è fortemente influenzata dal fattore pH. Nella quarta parte della tesi è stata valutata l'interazione tra diversi lieviti ad attività antimicrobica e alcuni funghi filamentosi che in genere colonizzano i frutti maturi. Preliminarmente è stato eseguito uno screening in piastra per valutare l’eventuale effetto inibente di 42 lieviti verso 5 muffe, che causano i principali danni in frutta e verdura durante il periodo di post-raccolta. In una seconda fase, dieci ceppi selezionati sono stati testati per la loro attività inibitoria efficace contro le muffe in test in vivo su uva, limoni, arance, fragole e ciliegie. I risultati indicano che, tra i ceppi saggiati la migliore e interessante attività antagonista nei confronti delle muffe testate, è stata mostrata da due ceppi appartenenti a Wickerhamomyces anomalus e Metschnikowia pulcherrima.
In recent years, the bioactive compounds with antimicrobial activity such as yeast killer toxins, bacteriocins and natural antifungal agents are employed to reduce or inhibit the growth and the development of undesired fungi, yeasts or bacteria. Their use was proposed in alternative or in combination to the addition of synthetic antimicrobial agent in food and fermented beverage. The present research focused on the antimicrobial role and the characterization of bioactive molecules produced by yeast strains belonging to Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus species. Following a characterization of the antimicrobial compounds produced by these yeasts and investigating on the interaction between natural antimicrobial molecules and sensitive yeasts/moulds, the present study focused the attention on their use to combat contaminating microorganisms in “organic” agriculture and in wine industry. In the first part of the present thesis seven different strains of M. pulcherrima were screened to evaluate the growth inhibition of the main oenological yeasts such as Pichia, Candida, Hanseniaspora, Kluyveromyces, Saccharomycodes, Torulaspora, Brettanomyces and Saccharomyces involved in winemaking process. The effective antagonistic actions of M. pulcherrima strains was showed on undesired wild spoilage yeasts, such as the Pichia, Brettanomyces and Hanseniaspora genera, while Saccharomyces cerevisiae was not affected by the antimicrobial action of M. pulcherrima. The objective of the second part of this study was the isolation of the gene encoding Kpkt, a killer toxin produced by Tetrapisispora phaffii. The gene disruption caused a complete loss of the killer phenotype thus confirming that TpBgl2p exerts an effective killer activity and that the gene is effectively involved in the expression of the zymocin. The result obtained gives the basis to explore the heterologous production of the protein that could be used as starter in enological field to reduce wine contamination. In the third part of the thesis, the attention was focused on the damage induced by Kwkt and Pikt killer proteins, produced by Kluyveromyces wickerhamii and Wickerhamomyces anomalus, involved in the biocontrol of Brettanomyces/ Dekkera spoilage yeast in the wine industry. The effect of mycocins was also compared with sulfur dioxide, generally used as antiseptic in food and beverage industries. The results showed different mechanisms of control of B. bruxellensis growth within the two mycocins. Different mechanisms of action were also found between killer toxins and sulfur dioxide that is strongly influenced by pH. In the fourth part of this work it was evaluated the interaction between several yeasts that exhibit antimicrobial activity and some filamentous fungi that generally colonize mature fruits. Preliminarily, a plate screening was performed to assess inhibitory effect of 42 yeasts against 5 moulds, main spoilage microorganisms in vegetables and fruits during postharvest. In a second step, ten selected strains were tested for their effective inhibitory activity against moulds in vivo assay on grapes, lemons, oranges, strawberries and cherries. Results indicated that the best antagonistic activity was exhibited by Wickerhamomyces anomalus and Metschnikowia pulcherrima species that produced a significant reduction of moulds.

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Arkoudelos, John S. "Microbial associations of Greek meat, with special emphasis on fermented sausages". Thesis, University of Bath, 1992. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332314.

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Shayo, Nicholas B. "Studies on the preservation of mbege an indigenous fermented beverage in Tanzania". Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333427.

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Lo, Ying-Chu. "Evolution of Penicillium fungi : Adaptation and Degeneration in Fermented Food Environments". Thesis, Université Paris-Saclay (ComUE), 2019. http://www.theses.fr/2019SACLS127.

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La domestication est un modèle idéal pour étudier les processus évolutifs car elle implique des événements d'adaptation récents avec une sélection forte. Les champignons sont de bons organismes modèles pour étudier la domestication et plus généralement l’adaptation, grâce à leurs petits génomes et leur facilité de manipulation. Ils sont utilisés depuis longtemps pour la transformation alimentaire, par exemple P. camemberti et P. roqueforti pour la fabrication du fromage, et la levure Saccharomyces pour la fermentation du vin et de la bière. Chez ces champignons, des caractéristiques bénéfiques ont été acquises pour la transformation alimentaire, et les transferts horizontaux de gènes se sont révélés être un moyen essentiel d’adaptation rapide dans l’environnement alimentaire. Ici, j’ai étudié principalement l’adaptation de deux espèces de Penicillium relativement distantes phylogénétiquement - P. nalgiovense et P. salamii, toutes deux utilisées pour la maturation de la viande séchée. J’ai étudié si ces champignons ont été domestiqués, c’est-à-dire si les populations alimentaires se sont adaptées à l’environnement de la viande séchée, et s’il y a eu une différenciation génétique par rapport à d’autres populations; j’ai aussi recherché si des traces génomiques d’adaptation pouvaient être détectées. En analysant des génomes complets, j’ai trouvé peu de diversité génétique et de structure de population chez P. salamii et encore moins chez P. nalgiovense. Des expériences ont montré que les populations de P. salamii et P. nalgiovense provenant de viande séchée présentaient des taux de protéolyse et de lipolyse plus faibles et des couleurs différentes de celles des populations de viande non séchée. De plus, nous avons trouvé des transferts de gènes horizontaux partagés par P. salamii et P. nalgiovense et absents chez d’autres espèces de Penicillium. En résumé, ces résultats indiquent une évolution convergente et une adaptation des populations de P. salamii et P. nalgiovense à la viande séchée. J'ai également étudié les conséquences de la domestication chez le champignon utilisé pour la production de fromages bleus, P. roqueforti, montrant une faible fertilité des souches fromagères par rapport aux souches non fromagères. Les résultats de la thèse soulignent donc l'importance des transferts de gènes horizontaux pour une adaptation rapide chez les champignons et renforcent l'idée que les champignons domestiqués pour la production de nourriture sont de bons modèles pour étudier l'adaptation et l'évolution
Domestication is an ideal model to study evolutionary processes due to the recent adaptation events and strong selection it implies. Fungi in particular are good model organisms to study domestication and more generally adaptation, with their small genomes and experimental tractability. Fungi have been used for food production, e.g., P. camemberti and P. roqueforti for cheesemaking, and Saccharomyces yeast for wine and beer fermentation. In these fungi, beneficial traits have been acquired for food production, and horizontal gene transfers (HGTs) have been shown to be a major way to rapid adaptation in food environment. Here, I mainly studied the adaptation of food Penicillium fungi using two distantly related Penicillium species - P. nalgiovense and P. salamii, both used for dry-cured meat maturation, to assess whether these fungi have been domesticated, i.e., whether food populations adapted to the dry-cured meat environment, whether were genetically differentiated from other populations, and whether we could find genomic footprints of adaptive events. Using genome sequencing, we found little diversity and population structure in P. salamii and even less in P. nalgiovense. Experiments showed that both P. salamii and P. nalgiovense dry-cured meat populations had lower proteolysis and lipolysis rates and different colors from non-dry-cured meat populations. Furthermore, we found HGTs shared by P. salamii and P. nalgiovense while lacking in other Penicillium species. Altogether, these results indicate convergence evolution and adaptation in P. salamii and P. nalgiovense dry-cured meat populations, as was previously found in cheese Penicillium fungi. I also studied the consequences of domestication in the blue cheese fungus P. roqueforti, showing lower fertility of cheese strains compared to non-cheese strains. The results of the thesis thus point out the importance of HGTs for rapid adaptation in fungi and reinforce the view that fungi are ideal models to study adaptation and evolution

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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /". View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.
"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.

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Shirako, Saki. "Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates". Kyoto University, 2020. http://hdl.handle.net/2433/253335.

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Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第22499号
農博第2403号
新制||農||1077(附属図書館)
学位論文||R2||N5279(農学部図書室)
京都大学大学院農学研究科応用生物科学専攻
(主査)教授佐藤健司, 教授菅原達也, 准教授豊原治彦
学位規則第4条第1項該当

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Livros sobre o assunto "Fermented food"

1918-, Steinkraus Keith H., ed. Industrialization of indigenous fermented foods. 2^a ed. New York: Marcel Dekker, 2004.

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

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B, Wood Brian J., ed. Microbiology of fermented foods. 2^a ed. London: Blackie Academic & Professional, 1998.

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F, Haard N., ed. Fermented cereals: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1999.

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

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Geoffrey, Campbell-Platt, e Cook P. E, eds. Fermented meats. London: Blackie Academic & Professional, 1995.

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Elhadi Sulieman, Abdel Moneim, e Abdalbasit Adam Mariod, eds. African Fermented Food Products- New Trends. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82902-5.

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Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.

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Prakash, Tamang Jyoti, e Kailasapathy Kasipathy, eds. Fermented foods and beverages of the world. Boca Raton: Taylor & Francis, 2010.

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R, Farnworth Edward, ed. Handbook of fermented functional foods. 2^a ed. Boca Raton: CRC Press, 2008.

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Capítulos de livros sobre o assunto "Fermented food"

Alais, C., e G. Linden. "Fermented drinks". In Food Biochemistry, 140–47. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_12.

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Breidt, Fred, Roger F. McFeeters, Ilenys Perez-Diaz e Cherl-Ho Lee. "Fermented Vegetables". In Food Microbiology, 841–55. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch33.

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Gänzle, Michael. "Fermented Foods". In Food Microbiology, 855–900. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch33.

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Varzakas, Theodoros, George Zakynthinos, Charalampos Proestos e Magdalena Radwanska. "Fermented Vegetables". In Food Engineering Series, 537–84. Boston, MA: Springer US, 2017. http://dx.doi.org/10.1007/978-1-4939-7018-6_15.

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Chandan, R. C. "Dairy - Fermented Products". In Food Processing, 405–36. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch18.

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Johnson, Mark E., e James L. Steele. "Fermented Dairy Products". In Food Microbiology, 823–39. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch32.

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Hey, Maya. "Fermented Food Ethics". In Encyclopedia of Food and Agricultural Ethics, 1–5. Dordrecht: Springer Netherlands, 2018. http://dx.doi.org/10.1007/978-94-007-6167-4_614-1.

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Hey, Maya. "Fermented Food Ethics". In Encyclopedia of Food and Agricultural Ethics, 929–33. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_614.

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Toldrá, Fidel. "Biochemistry of Fermented Meat". In Food Biochemistry and Food Processing, 331–43. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch18.

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Nout, M. J. R., e K. E. Aidoo. "Asian Fungal Fermented Food". In Industrial Applications, 23–47. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-10378-4_2.

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Trabalhos de conferências sobre o assunto "Fermented food"

Jansone, Liene, e Solvita Kampuse. "Comparison of chemical composition of fresh and fermented cabbage juice". In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.028.

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Jansone, Liene, Solvita Kampuse, Zanda Kruma e Ivo Lidums. "Evaluation of physical and chemical composition of concentrated fermented cabbage juice". In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.012.

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Fermented products have gained worldwide popularity for their nutritional and health aspects. Many studies have been done on this topic, including fermented cabbage (sauerkraut). Yet little or no studies are done on evaluation of fermented cabbage juice which is considered as by-product of sauerkraut production, still rich in bioactive compounds. In order to reduce food waste, sustainable solutions are being searched for to preserve valuable fermented cabbage juice. The aim of this study was to evaluate chemical and physical composition of concentrated fermented cabbage juice and their changes after storage. The fermented cabbage juice was concentrated on falling film evaporator from 9.2 till 34.3 °Brix. Physio-chemical (moisture, pH, total soluble solids, total phenol content, antiradical activity by DPPH and ABTS+, ascorbic acid, total sugar profile, nitrates and minerals) and microbiological (lactic acid bacteria, total plate count) analyses were carried out. Concentrated fermented cabbage juice is a source of minerals and phenol compounds as well as salt substitute in food applications. After 6 months of storage there is significant degradation of ascorbic acid but total phenol content is not affected. The evaporation process did not inhibit microbiological activity; as a result, there is a decrease in lactic acid bacteria but increase in total plate count.

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B.C., Meskhi, Mozgovoy A.V., Rudoy D.V., Olshevskaya A.V., Saakian S.R. e Maltseva T.A. "REVIEW AND ANALYSIS OF NEW FOOD TYPES". In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.97-102.

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The article presents an overview of the main foods of the new generation: synthesized foods, genetically modified foods; functional foods; vegetable products (vegetarian); fermented foods; dietary foods. The characteristic of each type is given, the prospects of their use are described.

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Staniszewski, Adam, e Monika Kordowska-Wiater. "Fermented food as source of yeasts with probiotic potential". In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t033.

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Jakera, Shakera, Husnul Azan Tajarudin, Charles Wai Chun Ng, Ramizah Kamaludin, Azieyati Hani Hussain e Mahmod Abobaker. "Isolated microbes from local fermented food of Southeast Asia". In THE 3RD FACULTY OF INDUSTRIAL TECHNOLOGY INTERNATIONAL CONGRESS 2021 INTERNATIONAL CONFERENCE: Enriching Engineering Science through Collaboration of Multidisciplinary Fields. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0117993.

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Lidums, Ivo, Daina Karklina, Asnate Kirse e Martins Sabovics. "Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass". In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.027.

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Jin, Elina Ziyu, Weiyan Zhang e Puer Ding. "The Analysis of Researches on Food That Reduce Stress: Vitamin C, Probiotics and Fermented foods". In 2021 International Conference on Social Development and Media Communication (SDMC 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.220105.022.

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Selvira, Jessica, Rahmawati Rahmawati, Rijanti Maulani, Dase Hunaefi e Dede Saputra. "The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies". In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010513800003108.

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CASTRO, ELISÂNGELA DE ANDRADE, ELISABETH MARIANO BATISTA, POLIANA BRITO DE SOUSA, ANTONIO BELFORT DANTAS CAVALCANTE e MARLENE NUNES DAMACENO. "Evaluation of Microbiological Stability of Frozen Fermented Dairy Drink Prebiotic Flavored Caja-Umbu". In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-200.

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Pandiella, S., I. Salmeron, R. Rozada e K. Thomas. "Flavour volatile compounds developed during fermentation of a cereal based fermented food with Lactic Acid Bacteria". In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060843.

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Relatórios de organizações sobre o assunto "Fermented food"

Muller, Wayne S., Alfred L. Allen, Anthony Sikes, Ken Racicot e Andy Senecal. Development of Fermented Taro as a Food Preservative Ingredient in Intermediate Moisture Products. Fort Belvoir, VA: Defense Technical Information Center, novembro de 2005. http://dx.doi.org/10.21236/ada439715.

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Muller, Wayne S., Alfred L. Allen, Anthony Silkes e Andy Senecal. The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative. Fort Belvoir, VA: Defense Technical Information Center, junho de 2002. http://dx.doi.org/10.21236/ada403714.

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Akyol, Vahit, Akif Kundakçi e Bülent Ergönül. Biogenic Amine Contents of Tarhana Powder and Chips (a Cereal Based Fermented Food). "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, dezembro de 2018. http://dx.doi.org/10.7546/crabs.2018.12.07.

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Hutchinson, M. L., J. E. L. Corry e R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, outubro de 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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

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Dale, M., S. Havlik, W. Lee, D. Lineback, C. Park e M. Okos. The production of chemicals from food processing wastes using a novel fermenter separator. Office of Scientific and Technical Information (OSTI), janeiro de 1990. http://dx.doi.org/10.2172/6926579.

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Dale, M. C., K. V. Venkatesh, Hojoon Choi, M. Moelhman, L. Saliceti, M. R. Okos e P. C. Wankat. The production of fuels and chemicals from food processing wastes using a novel fermenter separator. Office of Scientific and Technical Information (OSTI), dezembro de 1991. http://dx.doi.org/10.2172/5105671.

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Dale, M. C., K. V. Venkatesh, H. Choi, L. Salicetti-Piazza, N. Borgos-Rubio, M. R. Okos e P. C. Wankat. The production of chemicals from food processing wastes using a novel fermenter separator. Annual progress report, January 1993--March 1994. Office of Scientific and Technical Information (OSTI), março de 1994. http://dx.doi.org/10.2172/10156288.

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Dale, M. C., K. V. Venkatesh, Hojoon Choi, M. Moelhman, L. Saliceti, M. R. Okos e P. C. Wankat. The production of fuels and chemicals from food processing wastes using a novel fermenter separator. Annual progress report, January 1991--December 1991. Office of Scientific and Technical Information (OSTI), dezembro de 1991. http://dx.doi.org/10.2172/10156274.

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Dale, M. C., C. H. Park, W. Lee, J. Lin, S. Havlik, D. Lineback, M. R. Okos e P. C. Wankat. The production of chemicals from food processing wastes using a novel fermenter separator: Fourth quarterly progress report, June 1--August 31, 1988. Office of Scientific and Technical Information (OSTI), setembro de 1988. http://dx.doi.org/10.2172/6371352.

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Dale, M. C., C. H. Park, W. Lee, S. Havlik, D. Lineback, M. R. Okos e P. C. Wankat. The production of chemicals from food processing wastes using a novel fermenter separator: Seventh quarterly report, March 1, 1989--May 31, 1989. Office of Scientific and Technical Information (OSTI), julho de 1989. http://dx.doi.org/10.2172/5779320.

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