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Journal articles on the topic 'Fermentation Fermented foods Food Beverages'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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1

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 (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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Liszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (2021): 1035. http://dx.doi.org/10.3390/molecules26041035.

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Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors o

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Seesaard, Thara, and Chatchawal Wongchoosuk. "Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications." Fermentation 8, no. 7 (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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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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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 (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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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA FranÃ§ois. "Probiotic microorganisms involved in cassava fermentation for Gari and AttiÃ©kÃ©production." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (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 AttiÃ©kÃ© production. During cassava fermentatio

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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 (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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Soni, Surabhi, and Gargi Dey. "Perspectives on global fermented foods." British Food Journal 116, no. 11 (2014): 1767–87. http://dx.doi.org/10.1108/bfj-01-2014-0032.

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Purpose – The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods. Design/methodology/approach – Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their or

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Chaves-López, Clemencia, and Gustavo Cordero-Bueso. "Microbial Diversity and Safety in Fermented Beverages." Beverages 8, no. 1 (2022): 14. http://dx.doi.org/10.3390/beverages8010014.

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For thousands of years, humans have exploited the natural process of fermentation of various foods to preserve them, and to enjoy the changes in the sensory characteristics that could be produced [...]

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Maicas, Sergi. "The Role of Yeasts in Fermentation Processes." Microorganisms 8, no. 8 (2020): 1142. http://dx.doi.org/10.3390/microorganisms8081142.

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In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other ty

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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 (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. Her

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Carvalho, Nelson Mota de, Eduardo M. Costa, Sara Silva, Lígia Pimentel, Tito H. Fernandes, and Manuela Estevez Pintado. "Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health." Fermentation 4, no. 4 (2018): 90. http://dx.doi.org/10.3390/fermentation4040090.

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Dietary changes have accompanied the evolution of humanity and is proven to be fundamental in human evolution and well-being. Nutrition is essential for survival and as a matter of health and equilibrium of the human body. About 1/3 of the human diet is composed by fermented foods and beverages, which are widely distributed and consumed in different societies around the world, no matter the culture and lifestyle. Fermented foods are derived from the fermentation process of different substrates by microorganisms, and more importantly to humans, by those with beneficial characteristics, due to t

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Noviatanti Nabilah, Firyal, Sri Listiyowati, and Rika Indri Astuti. "Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya." Jurnal Ilmu Pertanian Indonesia 27, no. 4 (2022): 552–61. http://dx.doi.org/10.18343/jipi.27.4.552.

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Indonesia has abundant and diverse food commodities, including fermented food. However, metadata analysis about the diversity of fermented foods has not been reported. In addition, a comparison of the nutritional content of milk-based fermented foods is also not yet available. Therefore, this study aims to reveal the diverse status of fermented foods, to determine the nutritional content, especially of fermented milk-based foods, namely dangke, and their comparisons between milk-based fermented products. The research method included literature study, making dangke, proximate analysis of dangke

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Karovičová, Jolana, Zlatica Kohajdová, Michaela Lauková, et al. "Utilisation of Quinoa for development of fermented beverages." Potravinarstvo Slovak Journal of Food Sciences 14 (July 28, 2020): 465–72. http://dx.doi.org/10.5219/1323.

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Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general,

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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 (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 p

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Dimidi, Eirini, Selina Rose Cox, Megan Rossi, and Kevin Whelan. "Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease." Nutrients 11, no. 8 (2019): 1806. http://dx.doi.org/10.3390/nu11081806.

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Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for th

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Sumardianto, P. H. Riyadi, A. D. Anggo, Romadhon, and L. Rianingsih. "Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria." Food Research 5, S3 (2021): 7–13. http://dx.doi.org/10.26656/fr.2017.5(s3).006.

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Antioxidants and antimicrobials are rich in seaweed. Seaweed has been used as food for a long time and the potency to be used as a functional food. One of the most versatile foods is fermented beverages. Fermentation can increase the amount of antioxidants. This study aims to determine seaweed (Gelidium sp. and Eucheuma cottonii) extract fermentation with lactic acid bacteria (LAB), namely Lactobacillus plantarum and Lactobacillus acidophilus, as a starter on phenol content and antioxidant activity. The method used was an experimental laboratory. The seaweed was obtained from Yogyakarta. Seawe

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Avîrvarei, Alexandra Costina, Liana Claudia Salanță, Carmen Rodica Pop, et al. "Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety." Foods 12, no. 4 (2023): 838. http://dx.doi.org/10.3390/foods12040838.

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The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential form

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19

Baschali, Aristea, Effie Tsakalidou, Adamantini Kyriacou, Nena Karavasiloglou, and Antonia-Leda Matalas. "Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group." Nutrition Research Reviews 30, no. 1 (2017): 1–24. http://dx.doi.org/10.1017/s0954422416000202.

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AbstractFermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, es

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Visciano, Pierina, and Maria Schirone. "Update on Biogenic Amines in Fermented and Non-Fermented Beverages." Foods 11, no. 3 (2022): 353. http://dx.doi.org/10.3390/foods11030353.

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The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drink

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Keșa, Ancuța-Liliana, Carmen Rodica Pop, Elena Mudura, et al. "Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages." Plants 10, no. 11 (2021): 2263. http://dx.doi.org/10.3390/plants10112263.

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It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/pr

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Alemneh, Sendeku Takele, Shimelis Admassu Emire, and Bernd Hitzmann. "Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum." Foods 10, no. 10 (2021): 2333. http://dx.doi.org/10.3390/foods10102333.

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Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA)

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Elden Babekir, Wala Salah, Abubakar Awad Siddig, and Barka Mohammed Kabeir. "The Survival of Bifidobacterium infantis 20088 and Physicochemical Changes During Refrigeration Storage of Selected Fermented Traditional Sudanese Fruit Beverages." Turkish Journal of Agriculture - Food Science and Technology 3, no. 11 (2015): 866. http://dx.doi.org/10.24925/turjaf.v3i11.866-868.437.

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This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration were determined. 10% beverages (w/v) were prepared from dom and gudaim powder. 2.5% (w/w) skim milk was supplemented to each formulation to provide the required nutrient for bacteria growth during the fermentation. After sterilization and cooling, the mixture was inoculated with a 10% culture of B. infants 20088 followed by incubation for 36 h a

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Kanuric, Katarina, Dajana Hrnjez, Marjan Ranogajec, et al. "The effect of fermentation temperature on the functional dairy product quality." Acta Periodica Technologica, no. 42 (2011): 63–70. http://dx.doi.org/10.2298/apt1142063k.

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The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have redu

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Canas, Benamin J., Donald C. Havery, Louis R. Robinson, Michael P. Sullivan, frank L. Joe, and Gregory W. Diachenko. "Ethyl Carbamate Levels in Selected Fermented Foods and Beverages." Journal of AOAC INTERNATIONAL 72, no. 6 (1989): 873–76. http://dx.doi.org/10.1093/jaoac/72.6.873.

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Abstract Ethyl carbamate (EC), also known as urethane, is an animal carcinogen and a by-product of fermentation. Because EC has been found in distilled spirits and wines, a variety of fermented foods and beverages were analyzed to assess its occurrence in other products. Previously described methods using a gas chromatograph-thermal energy analyzer with a nitrogen converter were modified for each matrix and gave recoveries of &gt;80%, with a limit of detection in the 1-2 μg/kg(ppb) range. A total of 152 test samples were analyzed; EC levels ranged from none found to 3 ppb in 15 cheeses, 6

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Behera, Sudhanshu S., Ramesh C. Ray, and Nevijo Zdolec. "Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods." BioMed Research International 2018 (May 28, 2018): 1–18. http://dx.doi.org/10.1155/2018/9361614.

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Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics

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Delgado-Ospina, Johannes, Luisa Fernanda Puerta-Polanco, Carlos David Grande-Tovar, et al. "Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes." Fermentation 8, no. 12 (2022): 733. http://dx.doi.org/10.3390/fermentation8120733.

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Fermentation is an ancient process used to prepare and preserve food. Currently, fermented beverages are part of the culture of people living in the Colombian Andean Region, and they are a vital part of their cosmology and ancestral vision. Chicha, Forcha, Champús, and Masato are some of the most common Colombian Andes region’s traditional fermented beverages. These drinks come from the fermentation of maize (Zea maize), but other cereals such as wheat or rye, could be used. The fermentation is carried out by a set of bacteria and yeasts that provide characteristic organoleptic properties of e

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Fukami, Hiroyuki, Yuki Higa, Tomohiro Hisano, Koichi Asano, Tetsuya Hirata, and Sansei Nishibe. "A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System." Molecules 26, no. 6 (2021): 1619. http://dx.doi.org/10.3390/molecules26061619.

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Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial p

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Dahiya, Divakar, and Poonam Singh Nigam. "Clinical Potential of Microbial Strains, Used in Fermentation for Probiotic Food, Beverages and in Synbiotic Supplements, as Psychobiotics for Cognitive Treatment through Gut–Brain Signaling." Microorganisms 10, no. 9 (2022): 1687. http://dx.doi.org/10.3390/microorganisms10091687.

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Pure and viable strains of microorganisms identified and characterized as probiotic strains are used in the fermentation process to prepare probiotic food and beverages. These products are sources of nutrition and help in the maintenance of gut microflora. The intake of food products prepared with the use of probiotic microorganisms and containing their metabolites and whole microbial cells can be considered as a natural formulation of synbiotic products with prebiotic substrates and culture. Other than through the intake of fermented food and beverages, probiotic microorganisms can be taken t

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Ellis, Daniel J., Edward D. Kerr, Gerhard Schenk, and Benjamin L. Schulz. "Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages." Beverages 8, no. 3 (2022): 41. http://dx.doi.org/10.3390/beverages8030041.

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Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compare

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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 (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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Petrova, Penka, and Kaloyan Petrov. "Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications." Nutrients 12, no. 4 (2020): 1118. http://dx.doi.org/10.3390/nu12041118.

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Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many t

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Skrzypczak, Katarzyna, Klaudia Gustaw, Dominika Schwonke, et al. "Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (2021): 123–34. http://dx.doi.org/10.2478/aucft-2021-0012.

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Abstract The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probiotic L. plantarum 299v (pH=3.72±0.01 in beet juice and pH=3.43±.0.01 in tomato juice). The fermentation increased the lycopene content in tomato juices from 27.90±0.31µg mL−1 (after 24-h fermentation by strain EK11) to 116.86 ±0.19 µg mL−1 (

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Valero-Cases, Estefanía, Débora Cerdá-Bernad, Joaquín-Julián Pastor, and María-José Frutos. "Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits." Nutrients 12, no. 6 (2020): 1666. http://dx.doi.org/10.3390/nu12061666.

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In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fer

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Merenkova, Svetlana, Rinat Fatkullin, and Irina Kalinina. "Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds." Fermentation 8, no. 8 (2022): 384. http://dx.doi.org/10.3390/fermentation8080384.

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Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds were produced (control beverages and beverages fermented by bifidobacteria and propionic acid bacteria). It was found that lactic acid accumulated during fermentation alongside a gradual shift in the pH level in the acidic direction. A comparative analysis of the DPPH activity revealed the highest valu

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Dąbrowski, Grzegorz, Aurelija Paulauskienė, Aldona Baltušnikienė, Lucyna Kłębukowska, Sylwester Czaplicki, and Iwona Konopka. "Changes in Selected Quality Indices in Microbially Fermented Commercial Almond and Oat Drinks." Applied Sciences 12, no. 19 (2022): 9983. http://dx.doi.org/10.3390/app12199983.

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(1) Background: Interest in plant analogues for food of animal origin is increasing. There are some pro-healthy food ingredients, such as odd-chain, cyclic, and branched fatty acids, that are perceived to be characteristic for food of animal origin or fermented. The purpose of the present study was to determine whether commercial plant drinks can be valuable nutrient mediums for the multiplication of lactic acid bacteria and yeasts. The goal was also to determine their potential for the production of the above-mentioned groups of fatty acids; (2) Methods: Commercial almond and oat beverages we

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Leitão, Mariana, Tatiana Ribeiro, Pablo A. García, Luisa Barreiros, and Patrícia Correia. "Benefits of Fermented Papaya in Human Health." Foods 11, no. 4 (2022): 563. http://dx.doi.org/10.3390/foods11040563.

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Fermented foods have been used for several years all over the world, due to their unique nutritional characteristics and because fermentation promotes conservation and food security. Moreover, fermented foods and beverages have a strong impact on human gut microbiota. Papaya is the fruit of the Carica papaya plant, traditionally used as a medicinal fruit, but there are also references to the use of the fermented form of this fruit. The main purpose of this review is to provide an improved understanding of fermented papaya nutritional and health applications. A literature search was conducted i

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Ganatsios, Vassilios, Poonam Nigam, Stavros Plessas, and Antonia Terpou. "Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes." Beverages 7, no. 3 (2021): 48. http://dx.doi.org/10.3390/beverages7030048.

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The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-

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Ledormand, Pierre, Nathalie Desmasures, Cédric Midoux, Olivier Rué, and Marion Dalmasso. "Investigation of the Phageome and Prophages in French Cider, a Fermented Beverage." Microorganisms 10, no. 6 (2022): 1203. http://dx.doi.org/10.3390/microorganisms10061203.

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Phageomes are known to play a key role in the functioning of their associated microbial communities. The phageomes of fermented foods have not been studied thoroughly in fermented foods yet, and even less in fermented beverages. Two approaches were employed to investigate the presence of phages in cider, a fermented beverage made from apple, during a fermentation process of two cider tanks, one from an industrial producer and one from a hand-crafted producer. The phageome (free lytic phages) was explored in cider samples with several methodological developments for total phage DNA extraction,

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Maselesele, Tintswalo Lindi, Tumisi Beiri Jeremiah Molelekoa, Sefater Gbashi, and Oluwafemi Ayodeji Adebo. "Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions." Fermentation 8, no. 9 (2022): 439. http://dx.doi.org/10.3390/fermentation8090439.

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Bitter gourd beverages are well acclaimed for their health benefits, which have propelled their consumption. The beverages are prepared through a fermentation process, which is one of the oldest means of preserving and enhancing the flavour of many foods. Optimized conditions for the fermentation of a bitter gourd–grape beverage were investigated in our previous study. In the present study, a statistical comparison (one-way analysis of variance (ANOVA), Tukey’s honestly significant difference (HSD) test and an independent t-test)) of grape juice, bitter gourd juice and the fermented bitter gou

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Chu, Yunfei, Mengmeng Li, Jiahui Jin, et al. "Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries." Journal of Fungi 9, no. 2 (2023): 170. http://dx.doi.org/10.3390/jof9020170.

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Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of P. kudriavzevii in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high tempera

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A., Nur Diyana, S. P. Koh, N. Aziz, F. Puteh, and R. Abdullah. "The characterization of the bioactive compounds in fermented papaya pulp and leaves: providing new insights on the anti-ageing potential." Food Research 6, Supplementary 2 (2022): 9–17. http://dx.doi.org/10.26656/fr.2017.6(s2).003.

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Nowadays, fermented food and beverages derived from plants have become popular choices for consuming functional foods as they provide enormous advantages to human health. Fermented food and beverage might offer more therapeutic benefits than natural nutrition. Papaya contains high antioxidant, antitumor, and immune regulatory effects due to its valuable phytochemical properties. Despite all the advantages, papaya leaves were underutilised as they have an astringent and bitter taste. During this study, papaya pulp and leaves underwent fermentation to enhance their functional properties and impr

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Gadhoumi, Hamza, Maria Gullo, Luciana De Vero, Enriqueta Martinez-Rojas, Moufida Saidani Tounsi, and El Akrem Hayouni. "Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation." Applied Sciences 11, no. 13 (2021): 6089. http://dx.doi.org/10.3390/app11136089.

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Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using Lactobacillus acidophilus ATCC 43121, Bifidobacterium breve B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equ

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Zou, Jing, Yinghong Hu, Kuo Li, et al. "Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage." Foods 12, no. 1 (2022): 164. http://dx.doi.org/10.3390/foods12010164.

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Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for lactic acid bacteria (LAB). Changes in antioxidant activity towards free radicals and effects on cellular oxidative stress are compared between beverages with or without chestnuts. The fermented chestnut-rice beverage (FCRB) has higher se

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Sun, Tao, Hao Jiang, Kai Yang, et al. "Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation." Foods 11, no. 3 (2022): 272. http://dx.doi.org/10.3390/foods11030272.

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The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such

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Ranitović, Aleksandra, Olja Šovljanski, Milica Aćimović, et al. "Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products." Fermentation 8, no. 11 (2022): 625. http://dx.doi.org/10.3390/fermentation8110625.

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The complete waste streams (solid waste residue, wastewater, and hydrolate) from the essential oil production of basil, chamomile, lavender, rosemary, and hyssop plants were used as a cultivation media for fermentations of a health-beneficial beverage called kombucha. Considering that these waste streams have not been used as a medium for obtaining kombucha, the main focus of this study was on the biological profiling and sensory analysis of newly-obtained kombucha beverages. According to fermentation parameters and advanced mathematical modelling, it can be concluded that kombucha made from c

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Oliveira, Ícaro Alves Cavalcante Leite de, Victória Ananias de Oliveira Rolim, Roberta Paulino Lopes Gaspar, Daniel Quarentei Rossini, Rayane de Souza, and Cristina Stewart Bittencourt Bogsan. "The Technological Perspectives of Kombucha and Its Implications for Production." Fermentation 8, no. 4 (2022): 185. http://dx.doi.org/10.3390/fermentation8040185.

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Fermentation is one of the oldest biotechnological tools employed by mankind. Fermenting food gives them better sensory and nutritional qualities, the latter including vitamins, phenolic compounds, antioxidants, and antimicrobials. Kombucha is the result of the fermentation of a sweetened Camellia sinensis infusion by the action of a symbiotic community of yeasts and bacteria organized in a cellulosic biofilm called SCOBY and has gained great prominence among fermented foods and beverages, with a considerable increase in its popularity in the last decade, both among consumers and within the sc

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Hati, Subrota, and JB Prajapati. "Use of probiotics for nutritional enrichment of dairy products." Functional Foods in Health and Disease 12, no. 12 (2022): 713. http://dx.doi.org/10.31989/ffhd.v12i12.1013.

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Several food products, prepared with the help of beneficial microbes, can fit into the current definition of probiotics which have been consumed by mankind since ancient times. Beneficial microbes are the agents that produce many fermented foods and beverages, which are popular in different parts of the world. Indications about the use of products with healthy microbes are given in Vedic literature and are also depicted in ancient Egyptian and European treatises. However, systematic studies on probiotics started after the publication of the book, Prolongation of life, by Eli Metchnikoff in 190

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Šertović, Edina, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, and Rajka Božanić. "Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture." Food technology and biotechnology 57, no. 4 (2019): 461–67. http://dx.doi.org/10.17113/ftb.57.04.19.6344.

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The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent o

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Ashaolu, Tolulope, and Anna Reale. "A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables." Microorganisms 8, no. 8 (2020): 1176. http://dx.doi.org/10.3390/microorganisms8081176.

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermen

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