Thematische Bibliographien / Fermentation of foods / Zeitschriftenartikel
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Zeitschriftenartikel zum Thema „Fermentation of foods“

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

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1

Capozzi, Vittorio, Mariagiovanna Fragasso, and Pasquale Russo. "Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance." Microorganisms 8, no. 2 (February 22, 2020): 306. http://dx.doi.org/10.3390/microorganisms8020306.

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Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this
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Ağagündüz, Duygu, Birsen Yılmaz, Tevfik Koçak, Hilal Betül Altıntaş Başar, João Miguel Rocha, and Fatih Özoğul. "Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues." Foods 11, no. 19 (October 4, 2022): 3074. http://dx.doi.org/10.3390/foods11193074.

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Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as
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Jung, Su-Jin, Soo-Wan Chae, and Dong-Hwa Shin. "Fermented Foods of Korea and Their Functionalities." Fermentation 8, no. 11 (November 15, 2022): 645. http://dx.doi.org/10.3390/fermentation8110645.

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Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture. These four major fermented
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Mensah, Patience, B. S. Drasan, T. J. Harrison, and A. M. Tomkins. "Fermented Cereal Gruels: Towards a Solution of the Weanling's Dilemma." Food and Nutrition Bulletin 13, no. 1 (March 1991): 1–8. http://dx.doi.org/10.1177/156482659101300133.

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The high incidence of diarrhoeal morbidity a the onset of weaning is due in part to consumption of contaminated food. This paper discusses the possible role of fermentation as a household food preparation technology in the improvement of the microbial quality of weaning foods as well as in providing adequate nutrients for infant growth and development. It discusses the extent to which fermented foods provide adequate nutrients; the degree to which fermentation can reduce the levels of aflatoxins, hydrocyanic acid, and other toxins in foods; whether fermentation reduces contamination of weaning
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Casciano, Flavia, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, and Lorenza Conterno. "Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features." Foods 11, no. 19 (October 1, 2022): 3055. http://dx.doi.org/10.3390/foods11193055.

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The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes’
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Dahiya, Divakar, and Poonam Singh Nigam. "Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition." Fermentation 9, no. 1 (December 20, 2022): 1. http://dx.doi.org/10.3390/fermentation9010001.

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Most fermented foods are dairy-based products; however, foods prepared using non-dairy-based materials such as grains, cereals, vegetables, and fruits can meet the dietary requirements of consumers following different food practices, including vegans and consumers that have dietary issues with dairy-based products. Traditional food fermentations have been conducted by the functioning of bacterial and yeast cultures using the inoculum of uncharacterized microorganisms isolated from naturally fermenting foods. However, pure viable strains of microorganisms characterized as probiotic cultures hav
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Shrestha, Ashok Kumar, Nawa Raj Dahal, and Vedaste Ndungutse. "Bacillus Fermentation of Soybean: A Review." Journal of Food Science and Technology Nepal 6 (June 27, 2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.

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Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious.
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Shah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed, and Yuanda Song. "Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota." Fermentation 9, no. 2 (January 26, 2023): 118. http://dx.doi.org/10.3390/fermentation9020118.

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Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term stability of fermented foods. Recently, fermented foods have attracted the attention of scientists all over the world. Some putative mechanisms that explain how fermented foods affect health are the potential probiotic effects of the microorganisms in fermented foods, bioactive peptides and biogenic amines produced as a result of fermentation, phenoli
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Mengesha, Yizengaw, Alemu Tebeje, and 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 (March 24, 2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.

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Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of
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Hill, Daragh, Ivan Sugrue, Elke Arendt, Colin Hill, Catherine Stanton, and R. Paul Ross. "Recent advances in microbial fermentation for dairy and health." F1000Research 6 (May 26, 2017): 751. http://dx.doi.org/10.12688/f1000research.10896.1.

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Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites
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Hasan, M. N., M. Z. Sultan, and M. Mar-E-Um. "Significance of Fermented Food in Nutrition and Food Science." Journal of Scientific Research 6, no. 2 (April 25, 2014): 373–86. http://dx.doi.org/10.3329/jsr.v6i2.16530.

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Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducin
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Ribeiro, Ana C., Álvaro T. Lemos, Rita P. Lopes, Maria J. Mota, Rita S. Inácio, Ana M. P. Gomes, Sérgio Sousa, Ivonne Delgadillo, and Jorge A. Saraiva. "The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions." Foods 9, no. 8 (August 18, 2020): 1133. http://dx.doi.org/10.3390/foods9081133.

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Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentation time to produce kefir was similar at all temperatures (17, 25, and 32 °C) up to 15 MPa, compared to atmospheric pressure. At 50 MPa, the fermentation rate was slower, but the difference was reduced as temperature increased. During fermentation, lactic and acetic acid concentration increased whil
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Sivamaruthi, Bhagavathi, Periyanaina Kesika, and Chaiyavat Chaiyasut. "Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review." Scientia Pharmaceutica 86, no. 3 (September 11, 2018): 37. http://dx.doi.org/10.3390/scipharm86030037.

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Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available.
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NAMIKI, Mitsuo. "Free Radicals in Fermentation Foods." JOURNAL OF THE BREWING SOCIETY OF JAPAN 91, no. 11 (1996): 795–801. http://dx.doi.org/10.6013/jbrewsocjapan1988.91.795.

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Hammes, Walter P. "Fermentation of non‐dairy foods." Food Biotechnology 5, no. 3 (January 1991): 293–303. http://dx.doi.org/10.1080/08905439109549811.

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Sharma, Ranjana, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia, and Saurabh Kulshrestha. "Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods." Fermentation 6, no. 4 (November 6, 2020): 106. http://dx.doi.org/10.3390/fermentation6040106.

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Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobi
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Raghuvanshi, Ruma, Allyssa G. Grayson, Isabella Schena, Onyebuchi Amanze, Kezia Suwintono, and Robert A. Quinn. "Microbial Transformations of Organically Fermented Foods." Metabolites 9, no. 8 (August 10, 2019): 165. http://dx.doi.org/10.3390/metabo9080165.

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Fermenting food is an ancient form of preservation ingrained many in human societies around the world. Westernized diets have moved away from such practices, but even in these cultures, fermented foods are seeing a resurgent interested due to their believed health benefits. Here, we analyze the microbiome and metabolome of organically fermented vegetables, using a salt brine, which is a common ‘at-home’ method of food fermentation. We found that the natural microbial fermentation had a strong effect on the food metabolites, where all four foods (beet, carrot, peppers and radishes) changed thro
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Sun, Wenli, Mohamad Hesam Shahrajabian, and Min Lin. "Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology." Fermentation 8, no. 12 (November 28, 2022): 688. http://dx.doi.org/10.3390/fermentation8120688.

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Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. T
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Ghosh, D. "Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables." Food Research 5, no. 1 (November 22, 2020): 78–83. http://dx.doi.org/10.26656/fr.2017.5(1).193.

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Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemic
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Jana, Subhas Chandra. "Review on Vitamin Producing and Probiotic Properties of Lactobacillus, Derived from Tribal Fermented Foods." Indian Journal of Pure & Applied Biosciences 10, no. 6 (December 30, 2022): 31–39. http://dx.doi.org/10.18782/2582-2845.8937.

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Though almost all natural food sources contain vitamins, vitamin deficiencies are still prevalent in the World. In India, both macro and micronutrient deficiency diseases are very common due to low consumption of nutritional foods, consumption of foods with low nutritive value, improper cooking methods, poor socio-economic conditions etc. Lactic acid bacteria (LAB) are the best choice after food stuffs to reduce the burden of nutrient deficiency diseases. Recently lactic acid bacteria have been hugely used in the food industry for fermentation due to its numerous functions and health benefits.
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Ambarsari, Indrie, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum, and Munir Eti Wulanjari. "Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours." International Food Research Journal 29, no. 4 (August 19, 2022): 909–17. http://dx.doi.org/10.47836/ifrj.29.4.18.

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Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal, namely whole sorghum, waxy coix, and white maize were processed into flours through spontaneous fermentation, ragi fermentation, and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation,
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Sarkar, Prabir Kumar. "Can household-level fermentation technology assure food safety?" NBU Journal of Plant Sciences 1, no. 1 (2007): 60–66. http://dx.doi.org/10.55734/nbujps.2007.v01i01.005.

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The term 'fermented food" is defined as any food that has been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food. Fermented foods enjoy worldwide popularity as attractive, wholesome and nutritious components of our diet. In the past, household-level fermentation technology originated and evolved through trial and error experiences gathered by successive generations of food producers. Only relatively recently have science and technology started to a better understanding of the underlying principles of the fermen
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Verardo, Vito, Ana Gómez-Caravaca, and Giulia Tabanelli. "Bioactive Components in Fermented Foods and Food By-Products." Foods 9, no. 2 (February 5, 2020): 153. http://dx.doi.org/10.3390/foods9020153.

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Shinoda, Sumio. "From Bio-terrorism to Fermentation Foods." TRENDS IN THE SCIENCES 8, no. 9 (2003): 88–89. http://dx.doi.org/10.5363/tits.8.9_88.

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Solomons, NW. "Fermentation, fermented foods and lactose intolerance." European Journal of Clinical Nutrition 56, S4 (December 2002): S50—S55. http://dx.doi.org/10.1038/sj.ejcn.1601663.

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Mudoor Sooresh, Maanasa, Benjamin P. Willing, and Benjamin C. T. Bourrie. "Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation." Foods 12, no. 3 (February 3, 2023): 673. http://dx.doi.org/10.3390/foods12030673.

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Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations is observational and descriptive, it is important to understand the underlying mechanism of microbial community assembly and how this correlates with changes observed in microbial succession, composition, interaction, and metabolite production. Spontaneous food and beverage fermentations are home to autochthonous bacteria and fungi that are nat
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Fleet, Graham, and Hugh Dircks. "Yeast, cocoa beans and chocolate." Microbiology Australia 28, no. 2 (2007): 48. http://dx.doi.org/10.1071/ma07048.

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Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their cont
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Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares. "Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation." Antioxidants 10, no. 3 (March 13, 2021): 445. http://dx.doi.org/10.3390/antiox10030445.

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The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant ca
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Annunziata, Giuseppe, Angela Arnone, Roberto Ciampaglia, Gian Carlo Tenore, and Ettore Novellino. "Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids." Foods 9, no. 8 (July 25, 2020): 999. http://dx.doi.org/10.3390/foods9080999.

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Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA level
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Jessop, N. S., and M. Herrero. "Modelling fermentation in an in vitro gas production system: effects of microbial activity." BSAP Occasional Publication 22 (1998): 81–84. http://dx.doi.org/10.1017/s0263967x00032304.

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In order to understand and ultimately predict the voluntary intake and performance of ruminants, it is necessary to know the nutritional value of foods. Most recent systems for predicting nutrient supply are dynamic in nature and characterize foods in terms of the quantities of available nutrients and their potential rates of supply. The in vitro gas production system has been used to characterize the carbohydrate fraction of foods in this manner. For the technique to be able to do this, two assumptions must be satisfied. First, that the rate of fermentation is limited by characteristics of th
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Haruminori, Amanda, Nathania Angelia, and Andrea Purwaningtyas. "MAKANAN ETNIK MELAYU: TEMPOYAK." Jurnal Antropologi: Isu-Isu Sosial Budaya 19, no. 2 (January 21, 2018): 125. http://dx.doi.org/10.25077/jaisb.v19.n2.p125-128.2017.

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Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in Palembang. The majority of Palembang citizens are known to be nomads, and since durians are abundant in Sumatra, food processing is done to increase shelf life. Tempoyak is the result of fermenting durian for 3-7 days by adding salt into the fruit. Fermentation is one of the many ways of food processing. The fermentation of durian gives tempoy
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Cantadori, Elsa, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello, and Maria Gullo. "Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages." Foods 11, no. 13 (July 2, 2022): 1972. http://dx.doi.org/10.3390/foods11131972.

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Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine
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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA François. "Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (December 14, 2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.

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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentatio
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Adesogan, A. T., E. Owen, and D. I. Givens. "A comparison of the suitability of different models for describing the gas production kinetics of whole-crop wheat." BSAP Occasional Publication 22 (1998): 215–16. http://dx.doi.org/10.1017/s0263967x0003264x.

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Menkeet al. (1979), Beuvinket al. (1992) and Theodorouet al. (1994) developed techniques for measuring the time course of gas production of foods fermentedin vitrowith rumen fluid. These techniques require description of the fermentation profile with an appropriate mathematical model. Although several authors have used these techniques to study the ruminal fermentation of foods, little information is available on the suitability of the model chosen for describing the fermentation profile of the food under study. In this study, the models of Ørskov and McDonald (1979), Franceet al. (1993) and B
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Chen, Liang, Peng Song, Feng Jia, and Jin Shui Wang. "Reducing the Allergenicity from Food by Microbial Fermentation." Advanced Materials Research 524-527 (May 2012): 2302–5. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.2302.

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Food allergy has become a serious public health problem. Nowadays several treatments were employed for reducing the allergenicity from food. The paper mainly reviews the application of microbial fermentation in the reduction of the allergenicity from different foods.
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Irakoze, Marie Lys, Eliud N. Wafula, and Eddy Owaga. "Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa." International Journal of Food Science 2021 (December 15, 2021): 1–11. http://dx.doi.org/10.1155/2021/3400329.

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Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However, Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition, and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that they are season-linked and considered as “food for poor” despite their high nutritional contents. The utilization of African indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavai
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Taşkın, Bilge, and Neriman Bağdatlıoğlu. "Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (June 25, 2020): 1277–82. http://dx.doi.org/10.24925/turjaf.v8i6.1277-1282.3290.

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During conventional fermentation of milk into yogurt and kefir, changes of antioxidant capacities (DPPH radical scavenging, ferrous chelating, reducing power, hydrogen peroxide/ H2O2 scavenging activity) and total phenolic content were investigated. Both products showed greater phenolic content, DPPH radical scavenging, and reducing power activities than was the case of their unfermented milk forms. But they were unable to scavenge H2O2. Chelating ability of milk increased by yogurt fermentation but decreased by kefir fermentation. In general, antioxidative capacity of milk improved throughout
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Wardani, Novita Kusuma, R. Susanti, and Talitha Widiatningrum. "Telaah studi kandungan probiotik pada fermentasi makanan khas di pulau Jawa." JURNAL SAINS TEKNOLOGI & LINGKUNGAN 7, no. 1 (June 25, 2021): 50–58. http://dx.doi.org/10.29303/jstl.v7i1.208.

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The food industry is one of the commodities that always grows and develops in line with the increasing needs and demands of the market. The growth in demand for fermented foods in the market is due in part to the increased interest in healthy food and the awareness of consumers' perceptions that fermentation is a naturally beneficial process. The ferementation process is inseparable from the role of probiotic microorganisms, bioactive compounds, and micronutrients produced through microbial action. This literature review study aims to analyze the role of probiotics in the fermentation of typic
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Kewuyemi, Yusuf Olamide, Hema Kesa, Chiemela Enyinnaya Chinma, and Oluwafemi Ayodeji Adebo. "Fermented Edible Insects for Promoting Food Security in Africa." Insects 11, no. 5 (May 5, 2020): 283. http://dx.doi.org/10.3390/insects11050283.

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Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial,
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Prado Martin, José Guilherme. "Methods applied in studies about fermented foods." Journal of Microbiology & Experimentation 10, no. 2 (April 19, 2022): 59–63. http://dx.doi.org/10.15406/jmen.2022.10.00354.

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Fermented foods have been produced for thousands of years. In recent decades, its production and consumption have increased due to potential beneficial health effects attributed to its intake. This has stimulated the development of scientific studies on food fermentation. In this context, the development of complex methods capable of characterizing the fermenting microbiota and relating it to the desired characteristics and quality has enabled a greater understanding of the role of different microbial groups in the fermentation process. In this article, the main methods used in research on fer
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Leeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole, and Tom P. Beresford. "Fermented Foods, Health and the Gut Microbiome." Nutrients 14, no. 7 (April 6, 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 an
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Tamene, Aynadis, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte, and Christèle Humblot. "Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats." Nutrients 11, no. 11 (November 18, 2019): 2819. http://dx.doi.org/10.3390/nu11112819.

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Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The aim of this work was to isolate and identify folate-producing LAB from injera fermen
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Seesaard, Thara, and Chatchawal Wongchoosuk. "Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications." Fermentation 8, no. 7 (June 26, 2022): 302. http://dx.doi.org/10.3390/fermentation8070302.

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Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation
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CHAUDHARY, ANITA, D. K. SHARMA, and ANJU ARORA. "Prospects of Indian traditional fermented food as functional foods." Indian Journal of Agricultural Sciences 88, no. 10 (October 24, 2018): 1496–501. http://dx.doi.org/10.56093/ijas.v88i10.83956.

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The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to
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Deka, Purbajyoti, Gajanan T. Mehetre, Esther Lalnunmawii, Kalidas Upadhyaya, Garima Singh, Abeer Hashem, Al-Bandari Fahad Al-Arjani, Elsayed Fathi Abd_Allah, and Bhim Pratap Singh. "Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa." Fermentation 7, no. 3 (August 26, 2021): 167. http://dx.doi.org/10.3390/fermentation7030167.

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Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in the Mizoram state and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversi
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Dania, Margaret I., Bahram Faraji, and James Wachira. "Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes." International Journal of Environmental Research and Public Health 19, no. 24 (December 10, 2022): 16621. http://dx.doi.org/10.3390/ijerph192416621.

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Fermented foods play an important role in the human diet and particularly so in under-resourced environments where cold preservation is not attainable due to irregular supply of electricity. Fermented foods are reported to support gut health by contributing probiotics. The purpose of this study was to investigate the microbial diversity and metabolic potential of spontaneous millet fermentation. The literature in the field was reviewed and analyses were conducted on publicly available Sequence Read Archive (SRA) datasets. Quality analysis was performed with FastQC, and operational taxonomic un
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Adamek, Martin, Jiri Matyas, Anna Adamkova, Jiri Mlcek, Martin Buran, Martina Cernekova, Veronika Sevcikova, Magdalena Zvonkova, Petr Slobodian, and Robert Olejnik. "A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods." Sensors 22, no. 5 (March 3, 2022): 1997. http://dx.doi.org/10.3390/s22051997.

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This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. T
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Hey, Maya. "Against healthist fermentation." Critical Dietetics 5, no. 1 (May 14, 2020): 12–22. http://dx.doi.org/10.32920/cd.v5i1.1334.

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 Despite its history, fermentation is currently celebrated as both a food and health intervention. In the context of healthist discourses, fermentation is no exception to the sticky reaches of singular food truths: eat this, not that, because “it’s good for you[r gut].” However, the mandate to eat fermented or probiotic foods requires time, know-how, and material resources that are not accessible to all who eat. This framing of fermentation also fails to account for the multiplicity of health needs and ignores other barriers to food/health access. By privileging self-relian
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Xiang, Huan, Dongxiao Sun-Waterhouse, Geoffrey I. N. Waterhouse, Chun Cui, and Zheng Ruan. "Fermentation-enabled wellness foods: A fresh perspective." Food Science and Human Wellness 8, no. 3 (September 2019): 203–43. http://dx.doi.org/10.1016/j.fshw.2019.08.003.

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Moo-Young, Murray, Yusuf Chisti, and Dagmar Vlach. "Fermentation of cellulosic materials to mycoprotein foods." Biotechnology Advances 11, no. 3 (January 1993): 469–79. http://dx.doi.org/10.1016/0734-9750(93)90015-f.

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