Journal articles: 'Fermented food products'

1

Dalmacio, L. M., A. K. Angeles, L. L. Larcia, M. Balolong, and R. Estacio. "Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE." Beneficial Microbes 2, no. 4 (December 1, 2011): 273–81. http://dx.doi.org/10.3920/bm2011.0017.

Full text

Abstract:

The bacterial population in several Philippine fermented food preparations was assessed by PCR-denaturing gradient gel electrophoresis (PCR-DGGE) of the 16S rRNA gene (16S rDNA). Genomic DNA was isolated directly from alamang (fermented shrimp paste), burong isda (fermented fish and rice), burong hipon (fermented shrimp and rice), burong mustasa (fermented mustard leaves), tuba (sugar cane wine), suka (vinegar) and sinamak (spiced vinegar) using one of two protocols, namely – MoBio DNA Extraction Kit procedure and a cetyltrimethylammonium bromide-based method. Samples recalcitrant to both methods underwent enrichment in three culture broths prior to DNA isolation. Isolated DNA was amplified using nested primer pairs targeting the bacterial 16S rDNA. PCR products were subjected to DGGE to elucidate the bacterial diversity in each fermented food. 16S rDNA sequence analyses revealed that lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were dominant in the food samples. The LAB identified were Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus panis, Lactobacillus pontis and Weissella cibaria. Identified AAB were Acetobacter pomorum, Acetobacter ghanensis, Acetobacter orientalis, and Acetobacter pasteurianus. Among these, L. fermentum, L. plantarum and W. cibaria are established probiotic bacteria, while L. panis and L. pontis are potential probiotic bacteria. This finding would increase the appeal and significance of local fermented foods to consumers. Furthermore, the majority of the identified bacteria in the study have not been reported before in culture-dependent studies of similar food preparations. As such, some of the bacterial 16S rDNA obtained were cloned to have an initial partial bacterial 16S rDNA library for Philippine fermented foods.

APA, Harvard, Vancouver, ISO, and other styles

2

Lücke, Friedrich-Karl. "Fermented meat products." Food Research International 27, no. 3 (January 1994): 299–307. http://dx.doi.org/10.1016/0963-9969(94)90098-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

Abstract:

Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. This article provides an overview of the different starter cultures and health benefits of fermented food products, which can be derived by the consumers through their regular intake.Keywords: Fermentation; Fermented food; Starter cultures; Probiotics; Nutritional benefits.© 2014 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i2.16530 J. Sci. Res. 6 (2), 373-386 (2014)

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Probiotic fermented dairy products – food or medication?" Voprosy detskoj dietologii 19, no. 3 (2021): 58–68. http://dx.doi.org/10.20953/1727-5784-2021-3-58-68.

Full text

Abstract:

One of the main strategies for preventing chronic diseases is a balanced diet from early childhood, with the inclusion of functional ingredients: dietary fiber, vitamins and vitamin-like compounds, minerals, polyunsaturated fatty acids, prebiotics and probiotics. A combined enrichment of fermented dairy products with prebiotics and probiotics contributes to the summation of their positive effective influence. Adding prebiotics and probiotics to the diet leads to the change in the intestinal microbiota composition towards a more balanced structure, thereby increasing the intestinal barrier function and the formation of optimal immune interactions. The most commonly used in human nutrition is a combination of bifidobacteria or lactobacilli with fructo-oligosaccharides in synbiotic products. It is important that the microorganisms are safe, stable in storage and able to survive in the gastrointestinal tract. The use of probiotic fermented dairy products has a positive impact on child health: it has anti-infectious and immunomodulatory effects, helps to normalize the gastrointestinal motility. These statements are confirmed by controlled studies in which children aged 8 to 18 months, recovering from acute respiratory disease, for which antibiotic therapy was prescribed, included in the diet drinking yoghurts enriched with Bifidobacterium lactis BB12 and inulin for 3 months. The inclusion of yoghurts in the children’s diet helped to normalize the intestinal microbiota composition after antibiotic therapy, as well as to strengthen the immune system by stimulating the synthesis of protective factors – secretory immunoglobulin A and lysozyme. Key words: fermented dairy products, child nutrition, probiotics, prebiotics, synbiotics, inulin, microbiota, functional foods, immune system, Bifidobacterium lactis BB12

APA, Harvard, Vancouver, ISO, and other styles

6

Soni, Surabhi, and Gargi Dey. "Perspectives on global fermented foods." British Food Journal 116, no. 11 (October 28, 2014): 1767–87. http://dx.doi.org/10.1108/bfj-01-2014-0032.

Full text

Abstract:

Purpose – The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods. Design/methodology/approach – Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products. Findings – In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions. Originality/value – The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

APA, Harvard, Vancouver, ISO, and other styles

7

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 (December 14, 2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.

Full text

Abstract:

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 fermentation for Gariand AttiÃ©kÃ© production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role.Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiÃ©kÃ©production for healthy nutrition for consumers were developed in this work.

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.

APA, Harvard, Vancouver, ISO, and other styles

9

Jaydeep Pinakin, Dave, Vikas Kumar, Ashwani Kumar, Yogesh Gat, Sheenam Suri, and Kartik Sharma. "Mahua: A boon for Pharmacy and Food Industry." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 371–81. http://dx.doi.org/10.12944/crnfsj.6.2.12.

Full text

Abstract:

Mahua (Madhuca longifolia) belongs to family sapotaceae, is known for its sweet flowers which possess a lot of ethnic values among the tribal people for the development of various fermented and non-fermented food products. The non-fermented products include halwa, meethi puri, barfi whereas fermented products include mahua daaru or mahuli. Because of its numerous phytochemical attributes traditionally it is also used as a medicine for many diseases including headache, diarrhoea, skin and eye diseases. The present review highlights and explore the composition (dry and fresh flowers), utilization, medicinal and nutritive important along with its future prospective to improve the livelihood of the tribal people with the increase chances of the employment.

APA, Harvard, Vancouver, ISO, and other styles

10

Kahala, Minna, Eero Pahkala, and Anne Pihlanto-Leppälä. "Peptides in fermented Finnish milk products." Agricultural and Food Science 2, no. 5 (September 1, 1993): 379–86. http://dx.doi.org/10.23986/afsci.72663.

Full text

Abstract:

This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of proteolysis was observed in Biokefir, while the greatest change in the rate of proteolysis was observed in Gefilus®. Differences in starters and manufacturing processes reflected on the peptide profiles of the products. Most of the identified peptides originated from either the N- or C-terminal region of β-casein or from the N-terminal region of αs1-casein.

APA, Harvard, Vancouver, ISO, and other styles

11

García-Díez, Juan, Carla Gonçalves, Luca Grispoldi, Beniamino Cenci-Goga, and Cristina Saraiva. "Determining Food Stability to Achieve Food Security." Sustainability 13, no. 13 (June 28, 2021): 7222. http://dx.doi.org/10.3390/su13137222.

Full text

Abstract:

Food security, as part as public health protection, constitutes one of the main objectives for countries aiming to ensure the health of all their citizens. However, food security is compromised worldwide by conflict, political instability, or economic crises, both in developed and developing countries. Conversely, because of the importance of agriculture to the economies of rural areas both in developed and developing countries, this sector can contribute to improving food stability, as well as to furthering food security. Thus, livestock and traditional meat products represent a key factor in ensuring food availability. Overall, biosecurity measures improve animal welfare by decreasing the occurrence of diseases that compromise the stability by causing fluctuations in the availability of meat and animal-derived food products such as milk, eggs, or traditional fermented products. As a consequence, an absence of biosecurity measures affects food security (in its quantitative definition, as described above) as well as the productive, sanitary, and environmental sustainability of the rural environment. Products of animal origin support local trade and the regional economy, while contributing to the availability of foods without great external dependence. The manufacture of foods of animal origin aims to create products that are durable and that maintain food availability for long periods of time, even during seasons with scarce resources. Thus, dry-cured or fermented meat products play an important role in food availability. Food security also refers to food access under healthy economic conditions; therefore, knowledge of the main tools that guarantee the safety of these kinds of food products is essential to achieving food stability and further food security.

APA, Harvard, Vancouver, ISO, and other styles

12

Mižáková, A., M. Pipová, and P. Turek. " The occurrence of moulds in fermented raw meat products." Czech Journal of Food Sciences 20, No. 3 (November 18, 2011): 89–94. http://dx.doi.org/10.17221/3516-cjfs.

Full text

Abstract:

The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this study, the presence of various moulds was determined in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Flavourings added to meat during the production of fermented raw meat products were heavily contaminated with moulds. The widest spectrum and the highest counts of microscopic filamentous fungi were observed in the following spices: milled black pepper, nutmeg, garlic powder and crushed caraway. The level of contamination depended upon the season, being higher in the summer months.  

APA, Harvard, Vancouver, ISO, and other styles

13

Adebo, Oluwafemi Ayodeji. "African Sorghum-Based Fermented Foods: Past, Current and Future Prospects." Nutrients 12, no. 4 (April 16, 2020): 1111. http://dx.doi.org/10.3390/nu12041111.

Full text

Abstract:

Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.

APA, Harvard, Vancouver, ISO, and other styles

14

Aderiye, B. I., and S. A. Laleye. "Relevance of fermented food products in southwest Nigeria." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–16. http://dx.doi.org/10.1023/b:qual.0000040315.02916.a3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Grootveld, Martin, Benita C. Percival, and Jie Zhang. "Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications." Foods 9, no. 12 (December 5, 2020): 1807. http://dx.doi.org/10.3390/foods9121807.

Full text

Abstract:

Although biogenic amines (BAs) present in fermented foods exert important health-promoting and physiological function support roles, their excessive ingestion can give rise to deleterious toxicological effects. Therefore, here we have screened the BA contents and supporting food quality indices of a series of fermented food products using a multianalyte-chemometrics strategy. A liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) technique was utilized for the simultaneous multicomponent analysis of 8 different BAs, and titratable acidity, pH, total lipid content, and thiobarbituric acid-reactive substances (TBARS) values were also determined. Rigorous univariate and multivariate (MV) chemometric data analysis strategies were employed to evaluate results acquired. Almost all foods analyzed had individual and total BA contents that were within recommended limits. The chemometrics methods applied were useful for recognizing characteristic patterns of BA analytes and food quality measures between some fermented food classes, and for assessing their inter-relationships and potential metabolic sources. MV analysis of constant sum-normalized BA profile data demonstrated characteristic signatures for cheese (cadaverine only), fermented cod liver oil (2-phenylethylamine, tyramine, and tryptamine), and wine/vinegar products (putrescine, spermidine, and spermine). In conclusion, this LC-MS/MS-linked chemometrics approach was valuable for (1) contrasting and distinguishing BA catabolite signatures between differing fermented foods, and (2) exploring and evaluating the health benefits and/or possible adverse public health risks of such products.

APA, Harvard, Vancouver, ISO, and other styles

16

Liszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (February 16, 2021): 1035. http://dx.doi.org/10.3390/molecules26041035.

Full text

Abstract:

Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

APA, Harvard, Vancouver, ISO, and other styles

17

Chukeatirote, Ekachai, Wallapat Phongtang, Jeongjin Kim, Ara Jo, Lae-Seung Jung, and Juhee Ahn. "Significance of bacteriophages in fermented soybeans: A review." Biomolecular Concepts 9, no. 1 (November 23, 2018): 131–42. http://dx.doi.org/10.1515/bmc-2018-0012.

Full text

Abstract:

AbstractBacteriophages are ubiquitous and have been reported to have been found in many food products. Their presence is important as they have the ability to interact with their bacterial host in food matrices. Fermented soybean products, one of the most widely consumed ethnic foods among Asian people, are prepared naturally and include Japanese Natto, Indian Kinema, Korean Chongkukjang and Thai Thua Nao. This review highlights bacteriophages which have been isolated from fermented soybean products and also includes an overview of their diversity, occurrence as well as their significance.

APA, Harvard, Vancouver, ISO, and other styles

18

DALU, JOB M., and SARA B. FERESU. "Survival of Listeria monocytogenes in Three Zimbabwean Fermented Milk Products." Journal of Food Protection 59, no. 4 (April 1, 1996): 379–83. http://dx.doi.org/10.4315/0362-028x-59.4.379.

Full text

Abstract:

The growth and survival of Listeria monocytogenes was studied in traditionally fermented unpasteurized and pasteurized milk and in an industrially fermented milk marketed in Zimbabwe. Inoculated milk samples were incubated at 20°C for 24 h, and then one set of samples of each type of milk was stored at ambient (20°C) and a duplicate set at refrigeration (5°C) temperatures for a further 96 h. The industrially fermented milk was least favorable to the survival of L. monocytogenes, followed by traditionally fermented unpasteurized milk and traditionally fermented pasteurized milk when these milks were stored at ambient temperature. A different trend was observed when the milks were stored at refrigeration temperature with traditionally fermented unpasteurized milk allowing the least survival of L. monocytogenes followed by industrially fermented milk and traditionally fermented pasteurized milk. More L. monocytogenes survived in all the three fermented milks when they were stored at refrigeration temperature than at ambient temperature.

APA, Harvard, Vancouver, ISO, and other styles

19

Yoo, Dohyun, and Yongsoon Park. "Association between the Intake of Fermented Soy Products and Hypertension Risk in Postmenopausal Women and Men Aged 50 Years or Older: The Korea National Health and Nutrition Examination Survey 2013–2018." Nutrients 12, no. 12 (November 25, 2020): 3621. http://dx.doi.org/10.3390/nu12123621.

Full text

Abstract:

Sodium intake is positively associated with hypertension risk; however, it is not clear whether there is an association between the intake of fermented soy products, a major source of salt, and blood pressure (BP). This study aimed to investigate the hypothesis that hypertension risk and BP were negatively associated with the intake of fermented soy products but not with the intake of sodium from fermented soy products. This cross-sectional study was performed using data from the Korea National Health and Nutrition Examination Survey (2013–2018). In total, 11,566 men and postmenopausal women aged ≥50 years were divided according to quintiles of sodium or fermented soy product intake. The intake of fermented soy products was negatively associated with hypertension risk (odds ratio: 0.81, 95% confidence interval: 0.66–0.98; p-trend = 0.023) and systolic BP (SBP; p-trend = 0.043) in postmenopausal women. Mediation analysis showed that the intake of fermented soy products had total and direct effects on SBP; however, there was no indirect effect because soy nutrients, such as protein, fiber, calcium, and potassium, had no significant effects on SBP. Among men, fermented soy product intake was not associated with hypertension risk and BP. Additionally, the intake of sodium from fermented soy products was not significantly associated with hypertension risk and BP in both postmenopausal women and men. This study suggests that hypertension risk and BP were not associated with the intake of sodium from fermented soy products; further, hypertension risk and BP were inversely associated with fermented soy product intake in postmenopausal women. Further clinical studies are needed to confirm the effect of fermented soy product intake on hypertension risk and BP.

APA, Harvard, Vancouver, ISO, and other styles

20

Mwizerwa, Herve, George Ooko Abong, Samuel Kuria Mbugua, Michael Wandayi Okoth, Patrick Gacheru, Maina Muiru, Brenda Obura, and Bennie Viljoen. "Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 509–19. http://dx.doi.org/10.12944/crnfsj.6.2.25.

Full text

Abstract:

In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness.Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaawere enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarangofermentation process were determined.The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g forBusaa. Lactobacillicounts were higher in maize flour with 7.43 log cfu/g whileEnterobactericeae were lower in Mkarango.The highest moulds and yeasts counts were observed forBusaa, 7.25 log cfu/g.The lactobacilli isolates from fermented maize based products from western Kenya were predominantly Lactobacillus fermentum andLactobacillus Plantarum.During fermentation time, Lactobacilliincreased from 6.62 to 12.46 log cfu/gafter 3 daysof fermentation. From day 4, an increase in moulds and yeast count was observed, varying from 8.42 to 10.53 log cfu/g. Enterobactericeae count decreased from 5.99 log cfu/g on day 1 to less than 1 log cfu/g on day 6.Titratable acidity increased from 0.32% to 0.73% on day 5. Inversely, the pH of Mkarangodecreased sharply from 6.64 to 3.64 on day 5 and slightly increased on the last day of fermentation. The microbial status of finished fermented maize based products is predominated by Lactobacilli and their isolates are predominantly Lactobacilli especially Lactobacillus fermentum andLactobacillus Plantarumthough further molecular tests are needed to confirm the species.

APA, Harvard, Vancouver, ISO, and other styles

21

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.

Full text

Abstract:

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.

APA, Harvard, Vancouver, ISO, and other styles

22

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.

Full text

Abstract:

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 levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.

APA, Harvard, Vancouver, ISO, and other styles

23

Lamba, Joshita, Sangeeta Goomer, and Lata Nain. "Exploring indigenous fermented foods of India for the presence of lactic acid bacteria." Nutrition & Food Science 49, no. 5 (September 9, 2019): 942–54. http://dx.doi.org/10.1108/nfs-08-2018-0228.

Full text

Abstract:

Purpose The Indian diet is rich in all the essential nutrients required for the well-being of human life. Probiotics have always been part of our traditional diet but microbiota of traditional fermented foods has not been explored. This study aims to analyse various traditional Indian fermented products for their probiotic nature. Design/methodology/approach Fermented indigenous products such as kanji, vegetable pickles and curd were prepared under controlled conditions and stored at ambient temperatures for shelf life studies. During the shelf life study, pH, titratable acidity and Lactic acid bacteria (LAB) count were estimated. Findings LAB counts ranged between 106 and 108 cfu/g in all the products, reflective of the probiotic nature of the products. Growth was observed even at low pH of 2.77 in product such as lemon chilli and ginger pickle. The 16S RNA-based sequencing technique was used for the identification of probiotic organisms present in the product. Enterococcus lactis, enterococcus durans, bacillus subtilis and lactobacillus plantarum were detected in the products. Practical implications These observations emphasise the need to undertake in-depth analysis of the viability of LAB in these fermented Indian foods for improving their nutritional properties. A need exists to explore and popularise more indigenous fermented products as probiotics. Originality/value India has a very rich and diverse food culture which differs from one region to other. This is because of difference in climatic conditions which has led to variety of food products. There are many products prepared locally and are not studied scientifically. This study aimed to explore these products for the presence of LAB which could have a probiotic potential.

APA, Harvard, Vancouver, ISO, and other styles

24

Pakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut, and Terd Disayathanoowat. "Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties." PLOS ONE 15, no. 11 (November 18, 2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.

Full text

Abstract:

Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.

APA, Harvard, Vancouver, ISO, and other styles

25

WHITE, NIGEL S. "Cheese and other fermented products." International Journal of Dairy Technology 39, no. 2 (April 1986): 57–60. http://dx.doi.org/10.1111/j.1471-0307.1986.tb02364.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

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 (June 3, 2020): 1666. http://dx.doi.org/10.3390/nu12061666.

Full text

Abstract:

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 fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

APA, Harvard, Vancouver, ISO, and other styles

27

García-Díez, Juan, and Cristina Saraiva. "Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety." International Journal of Environmental Research and Public Health 18, no. 5 (March 4, 2021): 2544. http://dx.doi.org/10.3390/ijerph18052544.

Full text

Abstract:

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

APA, Harvard, Vancouver, ISO, and other styles

28

Kandylis, Panagiotis, Dimitra Dimitrellou, Mantha Gousi, Eleana Kordouli, and Maria Kanellaki. "Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles." Beverages 7, no. 3 (July 5, 2021): 47. http://dx.doi.org/10.3390/beverages7030047.

Full text

Abstract:

The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast and bacteria. The immobilized cells, after thermally drying, were evaluated for their efficiency in beer and milk fermentations respectively, in various fermentation temperatures and storage for up to three months. The beers and fermented milks were evaluated for their aroma and the results showed products of high quality. Coconut shells resulted in better products with increased fruity ester content in fermented milks and reduced dimethyl sulfite and vicinal diketones and increased ratio of esters to alcohol in beers. These results reveal the possibilities of immobilized cells in coconut and peanut shells for application in food industry, however, more research is needed to evaluate their effect on sensory characteristics and possible prebiotic and probiotic potential especially in the case of fermented milks.

APA, Harvard, Vancouver, ISO, and other styles

29

Irlinger, Françoise, Valentin Loux, Pascal Bento, Jean-François Gibrat, Cécile Straub, Pascal Bonnarme, Sophie Landaud, and Christophe Monnet. "Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese." Journal of Bacteriology 194, no. 18 (August 28, 2012): 5141–42. http://dx.doi.org/10.1128/jb.01038-12.

Full text

Abstract:

ABSTRACTStaphylococcus equorumsubsp.equorumis a member of the coagulase-negative staphylococcus group and is frequently isolated from fermented food products and from food-processing environments. It contributes to the formation of aroma compounds during the ripening of fermented foods, especially cheeses and sausages. Here, we report the draft genome sequence ofStaphylococcus equorumsubsp.equorumMu2 to provide insights into its physiology and compare it with otherStaphylococcusspecies.

APA, Harvard, Vancouver, ISO, and other styles

30

Anal, Anil. "Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review." Fermentation 5, no. 1 (January 10, 2019): 8. http://dx.doi.org/10.3390/fermentation5010008.

Full text

Abstract:

Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth.

APA, Harvard, Vancouver, ISO, and other styles

31

Chen, Taosheng, and Chi‐Tang Ho. "Past, present, and future of Chinese fermented food products." Food Reviews International 5, no. 2 (January 1989): 177–208. http://dx.doi.org/10.1080/87559128909540849.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Ray, S., U. Raychaudhuri, and R. Chakraborty. "Rice-, Pulse-, Barley-, and Oat-Based Fermented Food Products." Cereal Foods World 60, no. 5 (September 2015): 218–23. http://dx.doi.org/10.1094/cfw-60-5-0218.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Fermented Milk Products and Child Health." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 65, no. 6 (January 22, 2021): 155–65. http://dx.doi.org/10.21508/1027-4065-2020-65-6-155-165.

Full text

Abstract:

The probiotic fermented milk products hold a specific place in the children diet. As a rule, the pediatricians, when advising the parents, are guided by the characteristics of both strains used as the ferment and the probiotic strains included into the food product. It is important that the microorganisms are safe, shelf stable and able to survive in the gastrointestinal tract. The use of the probiotic fermented milk products has a positive effect on the child health, as follows: anti-infectious and immunomodulatory effects, it helps to normalize the motion of the gastrointestinal tract. These provisions shall be supported with the controlled studies.

APA, Harvard, Vancouver, ISO, and other styles

34

Cagarirmak, Necla. "An evaluation of basic food science and main food biotechnology processes products from point of nutrition and obesity." Advances in Obesity, Weight Management & Control 10, no. 5 (September 3, 2020): 129–32. http://dx.doi.org/10.15406/aowmc.2020.10.00318.

Full text

Abstract:

Food biotechnology comprise sorts of scientific disciplines including food chemistry, biochemistry, molecular biology, microbiology, bioreactors, fermentation process, nutrition and food quality assurance. In the Daily diet, fermented food and drinks have and special importance because of their functional properties and biochemical compounds. Food biotechnology products have great importance from point of nutrition and obesity. Alcohol consumption must be reduced because of high calorie intake and harmful effect to some organs such as brain, liver and also cause social problems when consumed excessive amount.In Turkish traditional fermented foods such as yogurt, kefir and kımız, boza, ty and tarhana and special pickles etc., have various functional properties and biochemical compounds that have beneficial effect to organism. They contain lactic acid bacteria, probiotics, B complex vitamins, nutritive minerals, and some specific compounds which can prevent to development of cancer and tumors, cardiovascular diseases and cholesterol reducing effect. Food biotechnology also includes Genetically Modified Organism (GMO). Studies are evaluated in food biotechnology too. On the other hand, the another significant and common fermented product types are beer, wine, wine agar, even distilled alcohol drinks those produced ethyl alcohol from carbohydrates sources e.g. gape fig, barley, wheat, rice or any carbohydrate sources. Food biotechnology can be evaluated in basic food science and food biotechnology process. The mentioned topics were reviewed in detail.

APA, Harvard, Vancouver, ISO, and other styles

35

Vincze-Lendvai, Edina, and József Csanádi. "Some aspect of consumers' habit by fermented milk products." Analecta Technica Szegedinensia 7, no. 1-2 (January 24, 2013): 74–79. http://dx.doi.org/10.14232/analecta.2013.1-2.74-79.

Full text

Abstract:

In our modern word everybody rush and has not got enough time for him/herself. The role of the nutrition has changed. It does not mean the quiet action, it means a snatching. So people like foods which not only beguile hunger, but save the health. The functional food looks like this meal. In our work we used questionnaire, and then we analysed the habits of the consumers related to the fermented milk products. Moreover, we made structured interview with 3 experts.

APA, Harvard, Vancouver, ISO, and other styles

36

Slapkauskaite, Jurate, Aiste Kabasinskiene, and Dalia Sekmokiene. "Application of fermented soya as a bacterial starter for production of fermented milk." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 403–8. http://dx.doi.org/10.17221/194/2018-cjfs.

Full text

Abstract:

In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(–) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition.

APA, Harvard, Vancouver, ISO, and other styles

37

Ayivi, Raphael D., Rabin Gyawali, Albert Krastanov, Sulaiman O. Aljaloud, Mulumebet Worku, Reza Tahergorabi, Roberta Claro da Silva, and Salam A. Ibrahim. "Lactic Acid Bacteria: Food Safety and Human Health Applications." Dairy 1, no. 3 (October 29, 2020): 202–32. http://dx.doi.org/10.3390/dairy1030015.

Full text

Abstract:

Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.

APA, Harvard, Vancouver, ISO, and other styles

38

Jelen, P. "Encyclopedia of fermented fresh milk products." International Dairy Journal 3, no. 1 (January 1993): 97–99. http://dx.doi.org/10.1016/0958-6946(93)90079-f.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Ochi, Hiroshi, Masami Mizutani, Yasushi Matsuura, Kayo Furuichi, and Sachio Hayashi. "Characteristics of Fermented Products Made from Okara Koji." Nippon Shokuhin Kagaku Kogaku Kaishi 63, no. 6 (2016): 274–79. http://dx.doi.org/10.3136/nskkk.63.274.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Pereira, C. D., M. Henriques, D. Gomes, R. Gouveia, A. Gomez-Zavaglia, and G. de Antoni. "Fermented dairy products based on ovine cheese whey." Journal of Food Science and Technology 52, no. 11 (May 9, 2015): 7401–8. http://dx.doi.org/10.1007/s13197-015-1857-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Skrzypczak, Katarzyna, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Anna Kononiuk, and Adam Waśko. "Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus." International Journal of Food Science 2021 (April 13, 2021): 1–15. http://dx.doi.org/10.1155/2021/8822161.

Full text

Abstract:

The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness ( 0.416 ± 0.05 N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of this parameter ( 0.186 ± 0.06 N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.

APA, Harvard, Vancouver, ISO, and other styles

42

Ly, Dalin, Sigrid Mayrhofer, Julia-Maria Schmidt, Ulrike Zitz, and Konrad J. Domig. "Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods." Foods 9, no. 2 (February 15, 2020): 198. http://dx.doi.org/10.3390/foods9020198.

Full text

Abstract:

Naturally fermented foods are an important part of the typical diet in Cambodia. However, the food safety status of these products has not been widely studied. The aim of this study was, therefore, to provide an overview of the quality of these foods in relation to microbiology and biogenic amines. Additionally, the obtained results were compared to the habits and practices of Cambodians in handling this type of food. A total of 57 fermented foods (42 fishery and 15 vegetable products) were collected from different retail markets in the capital of Cambodia. Pathogenic Salmonella spp., Listeria spp., and Listeria monocytogenes were not detected in 25 g samples. Generally, less than 102 cfu/g of Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Enterobacteriaceae, and molds were present in the fermented foods. Bacillus cereus group members (<102 to 2.3 × 104 cfu/g), lactic acid bacteria (<102 to 1.1 × 107 cfu/g), halophilic and halotolerant bacteria (<102 to 8.9 × 106 cfu/g), sulfite-reducing Clostridium spp. (<102 to 3.5 × 106 cfu/g), and yeasts (<102 to 1.1 × 106 cfu/g) were detected in this study. Still, the presence of pathogenic and spoilage microorganisms in these fermented foods was within the acceptable ranges. Putrescine, cadaverine, tyramine, and histamine were detected in 100%, 89%, 81%, and 75% of the tested products, respectively. The concentrations of histamine (>500 ppm) and tyramine (>600 ppm) were higher than the recommended maximum levels in respectively four and one of 57 fermented foods, which represents a potential health risk. The results suggest that the production process, distribution, and domestic handling of fermented foods should be re-evaluated. Further research is needed for the establishment of applicable preservation techniques in Cambodia.

APA, Harvard, Vancouver, ISO, and other styles

43

WONG, H. C., Y. L. CHEN, and C. L. F. CHEN. "Growth, Germination and Toxigenic Activity of Bacillus cereus in Milk Products." Journal of Food Protection 51, no. 9 (September 1, 1988): 707–10. http://dx.doi.org/10.4315/0362-028x-51.9.707.

Full text

Abstract:

Growth, germination and toxigenic activity of Bacillus cereus in pasteurized milk, fruit-flavored reconstituted milk and fermented milk at 30°C were studied. Vegetative cells of B. cereus rapidly increased to 108 CFU/ml in 8 h and 106 CFU/ml in 12 h in pasteurized milk and fruit-flavored reconstituted milk respectively. In fermented milk, vegetative cells of B. cereus were killed or inactivated in 40 min; while about 31% of spores survived the 7 d test period. Spore germination of B. cereus was inhibited by fruit-flavored reconstituted milk and fermented milk. Chinese hamster ovary cells were transformed and/or lysed by pasteurized milk and sterilized milk with B. cereus cultured for 8 h and also by laboratory-prepared fermented milk with B. cereus introduced at the beginning of fermentation an incubated for 12 or 72 h.

APA, Harvard, Vancouver, ISO, and other styles

44

Ashaolu, Tolulope, and Anna Reale. "A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables." Microorganisms 8, no. 8 (August 3, 2020): 1176. http://dx.doi.org/10.3390/microorganisms8081176.

Full text

Abstract:

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 fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

APA, Harvard, Vancouver, ISO, and other styles

45

Baky, A. A. Abdel, A. A. El Neshawy, A. M. Rabie, and O. Salem. "Improving the quality of some Egyptian fermented dairy products made from dried milk." Food / Nahrung 31, no. 2 (1987): 109–16. http://dx.doi.org/10.1002/food.19870310204.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

El Mecherfi, Kamel-Eddine, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, Sandra Denery-Papini, Roberta Lupi, Thomas Haertlé, Bernadette Dora Gombossy de Melo Franco, and Colette Larré. "Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products." Foods 9, no. 6 (June 16, 2020): 792. http://dx.doi.org/10.3390/foods9060792.

Full text

Abstract:

Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.

APA, Harvard, Vancouver, ISO, and other styles

47

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.

Full text

Abstract:

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 diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on the microbial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed in Mizoram state, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant group members among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlated with protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-um exhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role of microbial communities in the preparation of traditional foods and their health benefits.

APA, Harvard, Vancouver, ISO, and other styles

48

Lopes, M. F. S., C. I. Pereira, F. M. S. Rodrigues, M. P. Martins, M. C. Mimoso, T. C. Barros, J. J. Figueiredo Marques, R. P. Tenreiro, J. S. Almeida, and M. T. Barreto Crespo. "Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks." Applied and Environmental Microbiology 65, no. 10 (October 1, 1999): 4484–89. http://dx.doi.org/10.1128/aem.65.10.4484-4489.1999.

Full text

Abstract:

ABSTRACT Cheese produced from raw ewes’ milk andchouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented foods, metabolic phenotypes can be used as descriptors of the product as well as to determine the presence of compounds with organoleptic value. The application of artificial neural networks to the metabolic profiles of bacterial isolates was assayed and allowed the separation of products from different regions. This method could then be used for the Registered Designation of Origin certification process of food products. Therefore, besides test panel results for these traditionally produced food products, another tool for validating products for the marketplace is available to the producers. The method can be improved for the detection of counterfeit products.

APA, Harvard, Vancouver, ISO, and other styles

49

Percival, Benita C., Angela Wann, Richard Zbasnik, Vicki Schlegel, Mark Edgar, Jie Zhang, Gilbert Ampem, et al. "Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product." Nutrients 12, no. 3 (March 12, 2020): 753. http://dx.doi.org/10.3390/nu12030753.

Full text

Abstract:

High-resolution 1H nuclear magnetic resonance (NMR) analysis was employed to molecularly screen the lipid, lipid oxidation product (LOP), and antioxidant compositions of four natural (unrefined) cod liver oil (CLO) products. Products 1–3 were non-fermented CLOs, whilst Product 4 was isolated from pre-fermented cod livers. Supporting analytical data that were acquired included biogenic amine, flavanone, tannin, phenolic antioxidant, α-tocopherol, and oxygen radical absorbance capacity (ORAC) determinations by recommended HPLC, LC/MS/MS, or spectrophotometric methods. SDS-PAGE, HPLC, and 1H NMR analyses investigated and determined collagenous antioxidants and their molecular mass ranges. 1H NMR analysis of aldehydic LOPs was employed to explore the susceptibilities/resistivities of each CLO product to peroxidation that is induced by thermal stressing episodes (TSEs) at 180°C, or following prolonged (42 day) storage episodes at 4 and 23 °C. Product 4 displayed extremely high ORAC values, which were much greater than those of Products 1–3, and that were predominantly ascribable to significant levels of peroxidation-blocking and/or aldehyde-consuming collagenous polypeptides/peptides and ammoniacal agents therein. Significantly lower levels of toxic aldehydes were generated in the pre-fermented Product 4 during exposure to TSEs, or the above long-term storage episodes. These results confirmed the enhanced peroxidative resistivity of a fermented, antioxidant-fortified natural CLO product over those of non-fermented unrefined products. Product 4: Green Pasture Blue Ice™ Fermented Cod Liver Oil.

APA, Harvard, Vancouver, ISO, and other styles

50

Srivastava, Sumedha. "Utilization of Kodo Millet in Preparation of Fermented Food Products." International Journal for Research in Applied Science and Engineering Technology 8, no. 12 (December 31, 2020): 426–34. http://dx.doi.org/10.22214/ijraset.2020.32522.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Fermented food products'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles