scholarly journals Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Bikila Wedajo Lemi
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Scientific Work ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Fermented Beverages ◽  
Fermented Beverage ◽  
Work Done ◽  
Traditional Fermentation ◽  
Household Processing

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

2014 ◽  
Vol 1073-1076 ◽  
pp. 1858-1862
Author(s):  
Li Wei Zhao ◽  
Han Sun ◽  
Zi Yang Yu ◽  
Bo Lu ◽  
Yan Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Culture Temperature ◽  
Natural Fermentation ◽  
Microbial Number ◽  
Bacteria Culture ◽  
Traditional Fermentation ◽  
Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

The Role of Leuconostoc mesenteroides Species of Lactic Acid Bacteria in Fermenting Vegetables

2020 ◽  
pp. 30-36
Author(s):  
NE Posokina ◽  
AI Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Raw Materials ◽  
Fermented Food ◽  
Starter Cultures ◽  
Primary Role ◽  
Plant Materials ◽  
Biological Potential ◽  
Fermented Products

Introduction: Fermentation is a biotechnological process of preserving the biological potential of raw materials and transforming them in order to impart new organoleptic properties and to increase nutritional value of the product allowing diversification of daily meals; thus, in some countries fermented products make up a significant part of the human diet. Despite the fact that fermented products are very useful for humans, the fermentation process itself remained rather complicated for reproduction during a long time. Currently, starter cultures are used in industrial production of fermented food products enabling the production of foodstuffs with a guaranteed range of consumer properties. Such species of lactic acid bacteria as Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella play the main role in production of fermented food and drinks while L. mesenteroides plays the primary role in starting fermentation of many types of plant materials including cabbage, beet, turnip, cauliflower, green beans, chopped green tomatoes, cucumbers, olives, etc. Objective: To control and manage the industrial fermentation process, it is important to determine the main processes occurring at different stages and the types of lactic acid microorganisms responsible for initiation, continuation and completion of the process. Results: This review shows that, despite the variety of fermentable vegetables, L. mesenteroides species of lactic acid bacteria are of particular importance at the primary heteroenzymatic stage since during this very period the processed raw materials form conditions for inhibiting pathogenic and facultative pathogenic microflora and create optimal environment for subsequent development of targeted microorganisms determining the quality of finished products. Conclusions: When developing food technology, L. mesenteroides species of lactic acid bacteria must be an indispensable component of industrial starter cultures for obtaining final products of consistently high quality.6

scholarly journals Molecular and Technological Characterization ofSaccharomyces cerevisiaeStrains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mariana Tristezza ◽  
Lorenagostina Fantastico ◽  
Cosimo Vetrano ◽  
Gianluca Bleve ◽  
Daniela Corallo ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Southern Italy ◽  
Starter Cultures ◽  
Microbial Biodiversity ◽  
Natural Fermentation ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Indigenous Yeasts ◽  
Laboratory Assay

The characterization of autochthonousSaccharomyces cerevisiaestrains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenousS. cerevisiaestrains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.

scholarly journals The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

2021 ◽  
Author(s):  
Gurmesa Tesema Keyeta
Keyword(s):  
Fermentation Process ◽  
Fermented Food ◽  
Starter Cultures ◽  
Eragrostis Tef ◽  
Fermented Foods ◽  
Industrialized Countries ◽  
Natural Fermentation ◽  
Food And Beverage ◽  
Traditional Bread ◽  
Traditional Fermented Food

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.

scholarly journals Microbiota of Fermented Beverages

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 78 ◽  
Author(s):  
Maurizio Ciani ◽  
Ilaria Mannazzu ◽  
Paola Domizio
Keyword(s):  
Raw Materials ◽  
Starter Cultures ◽  
Alcoholic Beverages ◽  
Special Issue ◽  
Fermented Beverages ◽  
Recent Developments ◽  
Health Promoting ◽  
Beer Production

This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds. Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages.

The Design on Temperature Monitoring System for Traditional Fermentation Process Based on WiFi

2013 ◽  
Vol 734-737 ◽  
pp. 2824-2829
Author(s):  
Yade Zhang ◽  
Tian Shun Zhang ◽  
Hong Gang Wu ◽  
Mei Ying Duan ◽  
Yin Song Zhang ◽  
...  
Keyword(s):  
Monitoring System ◽  
Communication Technology ◽  
Fermentation Process ◽  
Raw Materials ◽  
Temperature Monitoring ◽  
Sensor Nodes ◽  
Aggregated Data ◽  
C Language ◽  
Temperature Changes ◽  
Traditional Fermentation

This paper introduces a design about a temperature monitoring system for traditional fermentation process. C Language , C #Socket Communication mechanism combined with wireless sensor network technology and WiFi wireless communication technology, are used for monitoring the temperature changes throughout the fermentation process. The sensor nodes collecte temperature during the fermentation process. First, the aggregated data is collected to a concentrator, then transmitted to the application server via WiFi wireless network. User can use a computer or cell phone to access the Web server for acquisition of the related fermentation temperature data via the Internet. These data can provide the support for further study on how to improve the fermentation yield, shorten the fermentation cycle and reduce the consumption of raw materials.

scholarly journals Water in bakery production technology products with delayed bakery

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Ya. G. Verkhivker ◽  
E. M. Myroshnichenko ◽  
O. V. Petkova
Keyword(s):  
Mechanical Properties ◽  
Fermentation Process ◽  
Raw Materials ◽  
Starter Cultures ◽  
Technological Operation ◽  
Deep Freezing ◽  
Slowing Down ◽  
Technology Products ◽  
Low Temperature Process

In bakery water is used as a solvent for salt, sugar and other raw materials: for dough preparation, preparation of liquid yeast, starter cultures; goes for household needs cleaning of raw materials, equipment, premises, for heat engineering purposes — the production of steam necessary to humidify the air in proofing cabinets and ovens. Water plays an important role in the technology of delayed baking of bread products or in the technology of frozen semi-finished products: it is used during kneading to obtain an optimally developed gluten frame for better form and gas holding capacity; to obtain cold dough, which is the basis for slowing down the onset of the fermentation process, while fermentation should be minimized or completely absent; the amount of water affects the consistency of the dough for better dimensional stability during defrosting. Also, a low-temperature process, deep freezing strongly affects the structural and mechanical properties of the dough and the quality of the finished product; secondly, under certain parameters of freezing, the structure of the intracellular water of yeast can lead to a decrease in their activity, and even to the death of microorganisms. Therefore, the issues of the quality and quantity of water at any technological operation in bakery production with delayed baking are issues of the quality of finished products and therefore are very relevant.

scholarly journals The Effect of Acid Composition on the Fermentation Process of Pork Fat

2020 ◽  
Vol 50 (1) ◽  
pp. 32-43
Author(s):  
Galina Gurinovich ◽  
Kseniya Malyutina ◽  
Sergey Seregin ◽  
Irina Patrakova
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Activity ◽  
Fermentation Process ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Control Group ◽  
Production Cycle

Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research objective was to study the fermentation process in fourth-category pork obtained from sows, which contains a lot of highly unsaturated fatty acids. The considerable resources that this raw material can provide require improved technologies. Study objects and methods. The research featured two types of pork. The first group included samples made from fourth-category carcasses, i.e. hip muscle tissue and spine fat, in the ratio of 85:15. The second group included control samples made from secondcategory pork that was obtained from young animals. This type of meat is traditionally used for fermented products. The fermentation process was performed using starter cultures for rapid fermentation of StLb 37.03 M (0.1% by weight of raw materials). The samples were fermented at the activation temperatures of the starter cultures for 48 h. After that, the samples were dried at 50°C with shortterm smoke supply for 1 h. The total time of the production cycle was 14 days. The samples were monitored for water activity, pH, weight loss, chemical composition, amount of free fatty acids, secondary and primary oxidation products, color characteristics, and sensory properties during all stages of the process. Results and discussion. The content of unsaturated fatty acids was 65.39% of the total amount of fatty acids in the fourth-category pork obtained from sows. In the second-category pork obtained from young animals, it was 59.1%. Water activity, pH, and moistureprotein ratio were within the control criteria for shelf stable products. The analysis of thiobarbituric values and free fatty acids indicated a deeper degradation of the fat part, but their values were comparable to those of the control group. The sensory properties of fourth-category fermented pork were highly evaluated by experts. Conclusion. The obtained data proved the possibility of using fourth-category raw materials in the technology of fermented delicatessen products.

scholarly journals Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Niguse Hotessa ◽  
Jedala Robe
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Raw Materials ◽  
Organoleptic Properties ◽  
Fermentation Processes ◽  
Fermented Beverages ◽  
The People ◽  
Long Time ◽  
Fermented Beverage

Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.

scholarly journals Influence of consortia of lactic acid microorganisms on the dynamics of active and titratable acidity at the main stage of fermentation of white cabbage

2018 ◽  
Vol 80 (3) ◽  
pp. 140-147
Author(s):  
N. E. Posokina ◽  
E. S. Shishlova ◽  
A. I. Zakharova
Keyword(s):  
Experimental Data ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Main Stage ◽  
White Cabbage ◽  
Direct Fermentation

Fermented cabbage is traditionally produced naturally, where under the action of lactic acid bacteria contained in raw materials, carbohydrates are converted into lactic acid. However, the direct fermentation process does not always lead to an optimal quality product. That is why the use of lactic acid microorganisms is a good alternative to the direct fermentation of cabbage, as with the help of starter cultures the process can be controlled. In this connection, the use of strains of lactic acid microorganisms allows to achieve rapid production of lactic and acetic acids and leads to a rapid decrease in pH, which in turn leads to the suppression of pathogenic microflora, and therefore to the creation of favorable conditions for the fermentation process. The aim of this study was to study the effect of consortia of lactic acid microorganisms on the dynamics of active and titratable acidity in the main stage of fermentation of white cabbage of the variety "Parus". For the study, the prepared modified model medium (MMC) from cabbage was used. In this work, we used lactic acid bacteria Leuconostoc mesenteroides and its consortia: L. mesenteroides + L. casei, L. mesenteroides + L. plantarum, L. mesenteroides + L. brevis, L. mesenteroides + L. casei + L. plantarum, L. mesenteroides + L. plantarum + L. brevis, L. mesenteroides + L. brevis + L. casei. Mathematical processing was carried out according to the obtained experimental data. Analysis of experimental data showed that at the main stage of fermentation the relationship of lactic acid microorganisms in the studied consortia was expressed by synergistic and antagonistic properties. In this case, the best results on the dynamics of growth of active and titratable acidity were obtained in consortiums L. mesenteroides + L. plantarum, L. mesenteroides + L. casei + L. plantarum, L. mesenteroides + L. plantarum + L. brevis.

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