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Relevant bibliographies by topics / Cereal-Based fermented foods

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Academic literature on the topic 'Cereal-Based fermented foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Cereal-Based fermented foods"

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Blandino, A., M. E. Al-Aseeri, S. S. Pandiella, D. Cantero, and C. Webb. "Cereal-based fermented foods and beverages." Food Research International 36, no. 6 (January 2003): 527–43. http://dx.doi.org/10.1016/s0963-9969(03)00009-7.

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Kocková, M., and Ľ. Valík. "Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods ." Czech Journal of Food Sciences 32, No. 4 (July 29, 2014): 391–97. http://dx.doi.org/10.17221/553/2013-cjfs.

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The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68–7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

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Tangüler, Hasan. "Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread." Turkish Journal of Agriculture - Food Science and Technology 2, no. 3 (April 7, 2014): 144. http://dx.doi.org/10.24925/turjaf.v2i3.144-149.111.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

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Guyot, Jean-Pierre. "Cereal-based fermented foods in developing countries: ancient foods for modern research." International Journal of Food Science & Technology 47, no. 6 (April 5, 2012): 1109–14. http://dx.doi.org/10.1111/j.1365-2621.2012.02969.x.

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HUMBLOT, CHRISTÈLE, RUBEN PEREZ-PULIDO, DAVID AKAKI, GÉRARD LOISEAU, and JEAN-PIERRE GUYOT. "Prevalence and Fate of Bacillus cereus in African Traditional Cereal-Based Foods Used as Infant Foods." Journal of Food Protection 75, no. 9 (September 1, 2012): 1642–45. http://dx.doi.org/10.4315/0362-028x.jfp-11-450.

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The objective of the present work was to estimate the prevalence of Bacillus cereus group species in traditional cereal-based lactic acid–fermented slurries and nonfermented flours used to prepare infant foods in an African context. High counts on mannitol–egg yolk–polymixin agar medium were determined for the fermented slurries (median, 4.5 × 104 CFU/ml of slurry) compared with the nonfermented flours, most of whose counts were lower than 10−1 CFU/g. Virulence genes were characterized in 60 isolates from 26 traditional cereal-based foods in Ouagadougou (Burkina Faso). Seventy-two and 38% of isolates were positive for the complete set of genes coding for hemolysin BL and nonhemolytic enterotoxin, respectively, suggesting a high enterotoxigenic potential for these foodborne isolates. No potentially emetic toxin–producing strains were detected. Because of the high counts found for fermented slurries, survival tests with vegetative cells inoculated in fermented slurries were performed, which showed that growth of B. cereus was inhibited. This result suggests that fermentation in traditional production units is presumably not adequately controlled, enabling growth during any unit operations before fermentation, or even during the fermentation step, when the process was poorly controlled. However, adding nisin (0.1 mg/ml) enabled a 5-log reduction in the B. cereus population in 5 h, suggesting that the use of nisin could be a way to upgrade the hygienic quality of this type of food.

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Cardinali, Federica, Andrea Osimani, Vesna Milanović, Cristiana Garofalo, and Lucia Aquilanti. "Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat." Foods 10, no. 3 (March 13, 2021): 613. http://dx.doi.org/10.3390/foods10030613.

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The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

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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 fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. Among the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 µg/L (24 h, 30 °C incubation). The four highest folate producers belonged to the Lactobacillus plantarum species. The most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. Folate-producing L. plantarum strain has potential use as a commercial starter in injera production.

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Chileshe, Justin, Joost van den Heuvel, Ray Handema, Bas J. Zwaan, Elise F. Talsma, and Sijmen Schoustra. "Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo." Nutrients 12, no. 6 (June 1, 2020): 1628. http://dx.doi.org/10.3390/nu12061628.

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Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. Furthermore, fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins and removing anti-nutritional factors. In the case of traditional fermentation, the composition of microbial communities responsible for fermentation varies from producer to producer and this may also be true for the nutritional composition. Here, we characterized the nutrient profile and microbial community composition of two traditional fermented foods: milk-based Mabisi and cereal-based Munkoyo. We found that the two products are different with respect to their nutritional parameters and their microbial compositions. Mabisi was found to have higher nutritional values for crude protein, fat, and carbohydrates than Munkoyo. The microbial community composition was also different for the two products, while both communities were dominated by lactic acid bacteria. Our analyses showed that variations in nutritional composition, defined as the amount of consumption that would contribute to the estimated average requirement (EAR), might be explained by variations in microbial community composition. Consumption of Mabisi appeared to contribute more than Munkoyo to the EAR and its inclusion in food-based recommendations is warranted. Our results show the potential of traditional fermented foods such as Mabisi and Munkoyo to add value to current diets and suggests that variations in microbial composition between specific product samples can result in variations in nutritional composition.

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Lacorn, Markus, and Thomas Weiss. "Partially Hydrolyzed Gluten in Fermented Cereal-Based Products by R5 Competitive ELISA: Collaborative Study, First Action 2015.05." Journal of AOAC INTERNATIONAL 98, no. 5 (September 1, 2015): 1346–54. http://dx.doi.org/10.5740/jaoacint.cs2015.15.

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Abstract In 2008, the AACC International Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in fermented products, using an R5 competitive ELISA system. The method has been approved as AACCI Approved Method AACCI 38-55.02. The new method has been validated for testing fermented foods and beverages to determine that they conform to the Codex threshold of 20 mg of gluten/kg in total for gluten-free products. It is recommended that the method be accepted by AOAC as Official First Action.

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Bationo, Fabrice, Christèle Humblot, Laurencia T. Songré-Ouattara, Fatoumata Hama-Ba, Manon Le Merrer, Morgane Chapron, Susanna Kariluoto, and Youna M. Hemery. "Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing." Journal of Food Composition and Analysis 85 (January 2020): 103309. http://dx.doi.org/10.1016/j.jfca.2019.103309.

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Dissertations / Theses on the topic "Cereal-Based fermented foods"

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Charalampopoulos, Dimitris. "Development aspects of cereal-based fermented foods with potentially probiotic lactic acid bacteria." Thesis, University of Manchester, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488206.

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Bationo, Fabrice. "Les aliments céréaliers fermentés africains : un autre moyen de participer à la couverture des besoins en folates." Thesis, Montpellier, 2018. http://www.theses.fr/2018MONTG065/document.

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Les folates sont des vitamines indispensables à tous les âges, particulièrement pendant la grossesse et l’enfance, étant donné leur fonction dans la division cellulaire. Le régime alimentaire en Afrique est essentiellement basé sur les céréales, consommées toujours après transformation. La fermentation est l’un des moyens de transformation des céréales pouvant augmenter les folates dans les aliments. L’objectif de ce travail était d’utiliser la fermentation pour augmenter les ingérés en folates des populations africaines via la consommation d’aliments céréaliers fermentés. Sept aliments céréaliers fermentés couramment consommés en Afrique de l’Ouest ont été investigués. La plupart des aliments avaient des teneurs en folates (1,8–31,3 µg/100g matière fraîche) inférieures à celles des céréales de départ (13,8-73,4 µg/100g matière fraîche). Des pertes en folates ont lieu au cours de certaines étapes de procédés dont le décorticage, le séchage, le trempage, le broyage et la filtration. Toutefois, la fermentation a permis une augmentation de la teneur en folates dans certains aliments. La bioaccessibilité des folates, évaluée à l'aide d'un modèle de digestion statique in vitro, variait de 23% à 81%. Elle était influencée par la matrice alimentaire et la stabilité des folates au cours de la digestion. Il a été calculé qu’au maximum 8% des besoins journaliers en folates des jeunes enfants consommant l’un des aliments étudiés pourraient être couverts. Des essais d’inoculation de bouillies fermentés à base de mil avec des souches de bactéries lactiques sélectionnées pour leurs propriétés nutritionnelles (synthèse de folates, hydrolyse de l’amidon) permettaient d’augmenter significativement les teneurs en folates (jusqu’à 8,7 µg/100 g matière fraîche) par rapport à leur équivalent préparées de manière traditionnelle (2,5-5,4 µg/100 g matière fraîche). L’inoculation par un pied-de-cuve provenant d’une fermentation spontanée permettait aussi une augmentation significative des teneurs folates (jusqu’à 7,4 µg/100 g matière fraîche). La caractérisation de la diversité bactérienne de 7 aliments céréaliers fermentés du Burkina Faso, d’Ethiopie et de la Finlande montrait que les bactéries lactiques du genre Lactobacillus, Enterococcus, Weissella, Pediococcus, Lactococcus et Streptococcus étaient les principaux acteurs de la fermentation de ces aliments. Toutefois, une présence non négligeable d’autres microorganismes potentiellement pathogènes des genres Bacillus, Pseudomonas, Staphylococcus, Erwinia, Klebsiella, Escherichia et Acinetobacter a été identifiée. Cette contamination était liée à certaines étapes du procédé de transformation des céréales dont le stockage et broyage dans les moulins publics. Ces microorganismes pathogènes étaient réduits par fermentation et finalement éliminés après l'étape de cuisson
Folates represent an essential vitamin in the human diet at all ages, particularly during pregnancy and infancy, as it is required for the production of new cells. In many African countries, the main staple foods are based on cereals, which are always consumed after processing. Fermentation is one of the processing, which could increase folate contents in foods. The objective of this work was to increase folates intake of African people through the consumption of cereal-based fermented foods using fermentation. Seven types of cereal-based fermented foods (CBFF), commonly consumed in West Africa, were investigated in this study. Total folate content of cereal-based fermented ranged between 1.8 and 31.3 µg/100g fresh weight, and was almost always lower than in the raw material (13.8-73.4 µg/100g fresh weight). Folate losses occurred during some processing steps like debranning, soaking and drying steps. However, fermentation was able to increase the folate content in some CBFF. Folate bioaccessibility was assessed using a static in vitro digestion model, and ranged from 23% to 81%. The bioaccessible folate content was influenced by total folate content, the structure of food matrices that modulated folate release, and folate stability during digestion process. Calculations of the contributions of CBFF to the reference nutrient intake for folate showed that folate intakes from these foods would cover a maximum of 8% of the folate requirements for young children. Porridges prepared with starter cultures of lactic acid bacteria selected for the nutritional properties (folate synthesis, starch hydrolysis) had significantly higher folate contents (up to 8.7 µg/100 g fresh matter) than the porridge prepared using the traditional process (2.5-5.4 µg/100 g fresh matter). Back slopping using an inoculum from a spontaneous fermentation also enabled an interesting increase in folate contents (up to 7.4 µg/100 g fresh matter). The bacterial diversity of seven cereal-based fermented foods from Burkina Faso, Ethiopia and Finland were assessed using 16S rRNA amplicon sequencing. Lactic acid bacteria genus, including Lactobacillus, Enterococcus, Weissella, Pediococcus, Lactococcus and Streptococcus were the main bacteria present in cereal-based fermented foods. Several potentially pathogenic bacteria, namely, Bacillus, Pseudomonas, Staphylococcus, Erwinia, Escherichia, Klebsiella and Acinetobacter were also found in some intermediary products resulting from storage and wet milling. These microorganisms were reduced by fermentation and finally removed after the cooking step

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Gies, Magali. "Conception d’un aliment fonctionnel céréalier probiotique, enrichi en caroténoïdes et phytostérols : stabilité, bioaccessibilité et absorption intestinale des composés liposolubles." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG063.

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Face aux pathologies de malnutrition en croissance exponentielle en particulier dans les pays du Sud, le développement d’aliments fonctionnels à base de céréales fermentées représente une alternative aux produits laitiers déjà commercialisés. L’incorporation, la stabilité de composés bioactifs liposolubles tels que les caroténoïdes et les phytostérols, ainsi que leur devenir lors de la digestion gastro-duodénale doivent être étudiés afin de démontrer le potentiel nutritionnel de ce nouvel aliment. En effet, il est connu que les phytostérols diminuent la biodisponibilité des caroténoïdes. Le principal objectif de ces travaux a été de concevoir un aliment fonctionnel probiotique à base de maïs fermenté enrichi en caroténoïdes et phytostérols, et d’étudier la stabilité, la bioaccessibilité et l’absorption intestinale de ces composés liposolubles. La formulation et la standardisation du procédé, incluant la sélection de starters de fermentation afin d’obtenir un aliment probiotique, ont été mis au point. Au cours de la fabrication, la stabilité des composés liposolubles a montré un taux de rétention de 73 %. L’effet des phytostérols dispersibles sur la bioaccessibilité de la β-cryptoxanthine, du β carotène et du lycopène de l’aliment fonctionnel a été évalué à l’aide d’un modèle de digestion in vitro simulant les conditions gastriques et duodénales. L’absorption intestinale des composés a également été mesurée en couplant le modèle de digestion in vitro aux cellules de type Caco-2 (TC7). L’étude a démontré que grâce à leur véhicule, les phytostérols dispersibles apportent un potentiel hypocholesterolémiant au produit, sans affecter la bioaccessibilité des carotènes. In fine, cet aliment fonctionnel a été optimisé d’un point de vue organoleptique et nutritionnel par l’utilisation de protéines sériques
Because of the exponential growth of malnutrition pathologies particularly in South countries, the development of functional foods based on fermented cereals represents an alternative to dairy products already marketed. The incorporation, the stability of lipophilic bioactive compounds such as carotenoids and phytosterols, as well as their behavior during the gastro-duodenal digestion have to be studied, in order to demonstrate the nutritional potential of this new product. Indeed, it is known that phytosterols decrease the carotenoid bioavailability. The main objective of this work was to design a probiotic functional food based on maize and enriched with carotenoids and phytosterols, and study the stability, the bioaccessibility and the intestinal absorption of these fat-soluble compounds. The formulation and the standardization of the manufacturing process, including the selection of starters for fermentation in order to obtain a probiotic product, were developed. During the production, the stability of fat-soluble compounds showed a retention level of 73%. The effect on dispersible phytosterols on the β-cryptoxanthine, β-carotene and lycopene bioaccessibilities was evaluated thanks to an in vitro digestion model mimicking the gastric and duodenal conditions. The intestinal absorption of these compounds was also estimate by crossing the in vitro digestion model with a Caco-2 cells model (TC7). The study demonstrated that thanks to their vehicles, dispersible phytosterols provide a potential cholesterol-lowering effect to this food, without affecting the carotene bioaccessibility. In fine, this functional food was optimized in terms of sensory and nutritional levels, by using whey protein isolates

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Kunene, Nokuthula F. "Analysis of microbial populations associated with a sorghum-based fermented product used as an infant weaning cereal." Thesis, 1999. http://hdl.handle.net/10413/8770.

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The incidences of diarrhoeal episodes in infants and children have mostly been associated with the consumption of contaminated weaning foods. This is especially true in developing countries where factors such as the lack of sanitation systems and electricity have been found to contribute to an increase in the incidence of microbiologically contaminated weaning foods. The process of fermentation has been found to reduce the amount of microbiological contamination in such foods as a result of the production of antimicrobial compounds such as organic acids, peroxides, carbon dioxide and bacteriocins. In this study, microbiological surveys were conducted on sorghum powder samples and their corresponding fermented and cooked fermented porridge samples collected from an informal settlement of the Gauteng Province of South Africa. The process of fermentation was found to result in significant decreases (P>0.05) in Gram-negative counts and spore counts, while aerobic plate counts decreased slightly. Lactic acid bacteria counts, however, increased significantly (P>0.05). The cooking process was found to result in further significant decreases (P>0.05) in all counts. Sorghum powder samples and fermented porridge samples were found to be contaminated with potential foodborne pathogens, including Bacillus cereus, Clostridium perfringens and Escherichia coli, however, none of the pathogens tested for were detected in any of the cooked fermented porridge samples. SDS-PAGE and phenotypic analysis of 180 lactic acid bacteria isolated from sorghum powder samples and their corresponding fermented and cooked fermented porridge samples showed that a majority of the isolates were lactobacilli and leuconostocs, however, some isolates were identified as pediococci and lactococci. These results demonstrated the heterogeneity of the lactic acid bacteria isolates that were associated with fermentation processes in this study. Of the lactic acid bacteria identified, Lactobacillus plantarum and Leuconostoc mesenteroides strains were found to have the highest distribution frequencies, being distributed in 87% and 73% of the households, respectively. Analysis of Lactobacillus plantarum (58) and Leuconostoc mesenteroides (46) strains isolated from sorghum powder samples and corresponding fermented and cooked fermented porridge samples by AFLP fingerprinting showed that they originated from a common source, which was sorghum powder. There was, however, evidence of strains that may have been introduced at household level. Antimicrobial activity of selected lactic acid bacteria was found to be mainly due to a decrease in pH in fermented and cooked fermented porridge samples. None of the lactic acid bacteria tested seemed to produce bacteriocins.

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Book chapters on the topic "Cereal-Based fermented foods"

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Achi, Ome Kalu, and Naomi U. Asamudo. "Cereal-Based Fermented Foods of Africa as Functional Foods." In Bioactive Molecules in Food, 1527–58. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_31.

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Achi, Ome Kalu, and Naomi U. Asamudo. "Cereal-Based Fermented Foods of Africa as Functional Foods." In Reference Series in Phytochemistry, 1–32. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-54528-8_31-1.

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von Mollendorff, Johan W., Manuela Vaz-Velho, and Svetoslav D. Todorov. "Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria." In Functional Properties of Traditional Foods, 157–88. Boston, MA: Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7662-8_12.

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Simonson, Lauri, and Hannu Salovaara. "Fermented Cereal-Based Functional Foods." In Handbook of Food and Beverage Fermentation Technology. CRC Press, 2004. http://dx.doi.org/10.1201/9780203913550.ch40.

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"Probiotic Cereal-Based Fermented Functional Foods." In Fermented Foods, Part I, 206–22. CRC Press, 2016. http://dx.doi.org/10.1201/b19872-13.

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"- Cereal-Based Non-Alcoholic Indigenous Fermented Foods." In Indigenous Fermented Foods of South Asia, 384–461. CRC Press, 2016. http://dx.doi.org/10.1201/b19214-13.

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"Cereal-Based Grain Products: Fermented Indigenous Grains." In Encyclopedia of Biotechnology in Agriculture and Food, 138–42. CRC Press, 2010. http://dx.doi.org/10.1081/e-ebaf-120042983.

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Conference papers on the topic "Cereal-Based fermented foods"

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Pandiella, S., I. Salmeron, R. Rozada, and 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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Reports on the topic "Cereal-Based fermented foods"

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Akyol, Vahit, Akif Kundakçi, and 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, December 2018. http://dx.doi.org/10.7546/crabs.2018.12.07.

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