scholarly journals Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 106
Author(s):  
Ranjana Sharma ◽  
Prakrati Garg ◽  
Pradeep Kumar ◽  
Shashi Kant Bhatia ◽  
Saurabh Kulshrestha
Keyword(s):  
Storage Conditions ◽  
Fermented Food ◽  
Biochemical Changes ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Biochemical Compounds ◽  
Unique Approach ◽  
Biochemical Quality ◽  
Metabolic Activities ◽  
And Storage

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.

scholarly journals Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1057
Author(s):  
Emília Alves ◽  
Epole N. Ntungwe ◽  
João Gregório ◽  
Luis M. Rodrigues ◽  
Catarina Pereira-Leite ◽  
...  
Keyword(s):  
Food Product ◽  
Fermented Milk ◽  
Storage Conditions ◽  
Fermented Food ◽  
Cow Milk ◽  
Microbial Composition ◽  
Nutritional Profile ◽  
Metabolic Activities ◽  
And Storage

Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.

scholarly journals In Vitro Evaluation of Probiotic Properties of Indigenous Yeasts Isolated from Nigerian Fermented Food Products

2021 ◽  
pp. 75-85
Author(s):  
I. A. Adesokan ◽  
A. I. Sanni ◽  
S. S. Kanwar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Large Subunit ◽  
Food Products ◽  
Fermented Food ◽  
Adhesive Property ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Bile Tolerance ◽  
Acid And Bile Tolerance ◽  
Indigenous Yeast

Probiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Before an organism can be designated as probiotic there are certain criteria that must be fulfilled. These include acid and bile tolerance, antimicrobial activity, ability to co-aggregate, hydrophobicity etc. One hundred and eighty one indigenous yeast isolates recovered from various fermented food products of Nigeria were characterized and grouped using phenotypic methods. Forty two selected yeast isolates were identified using molecular method which involved sequencing of D1 and D2 domain of the large subunit of ribosomal DNA. Then nine indigenous Saccharomyces cerevisiae were evaluated for their probiotic characteristics such as acid and bile tolerance, transit in simulated gastric and intestinal juices, autoaggregation and hydrophobicity. Saccharomyces cerevisiae SC10 was included as a positive control. The S. cerevisiae were able to grow in the presence of acidic medium with pH as low as 2 and 3. In the minimum inhibitory concentration test with 0-1% ox bile, all the S. cerevisiae tested were able to grow. The growth for 3% bile tolerance test ranged from 4.81 to 5.35 log cfu/ml. These isolates were able to survive in simulated gastro-intestinal transit. All the yeast isolates exhibited bile salt deconjugation activity against sodium glycodeoxycholate and were able to grow in the presence of all other bile salts investigated. Autoaggregation ability (an adhesive property) of the indigenous yeast isolates ranged from 89.80% for S. cerevisiae BK19 to 99.91% for S. cerevisiae OB03. The native yeast isolates also exhibited high percentage hydrophobicity, another adhesive property of probiotics. The values obtained ranged from 31.62 to 83.45% for isolates AG23A and OB 17. These observations indicate that the native yeast isolates from Nigerian fermented foods have the potential of being use as probiotics for making functional foods.

scholarly journals An evaluation of basic food science and main food biotechnology processes products from point of nutrition and obesity

2020 ◽  
Vol 10 (5) ◽  
pp. 129-132
Author(s):  
Necla Cagarirmak
Keyword(s):  
Functional Properties ◽  
Harmful Effect ◽  
Fermented Food ◽  
Calorie Intake ◽  
Food Science ◽  
Fermented Foods ◽  
Special Importance ◽  
Food Biotechnology ◽  
Biochemical Compounds ◽  
B Complex Vitamins

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.

scholarly journals The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 123
Author(s):  
Yulah Jeong ◽  
Hyemin Kim ◽  
Ji Yeon Lee ◽  
GaYeong Won ◽  
Soo-Im Choi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Fermented Food ◽  
Food Sources ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Beneficial Effects ◽  
Safety And Stability ◽  
Oil Red O Staining

In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (Lacticaseibacillus rhamnosus MG4502, Lactobacillus gasseri MG4524, Limosilactobacillus reuteri MG5149, and Weissella cibaria MG5285) exhibited antioxidant activity through DPPH (>26.1%) and ABTS (>40.1%) radical scavenging assays and α-glucosidase inhibitory activities (>60.3%), respectively. The LAB strains promoted anti-adipogenesis by reducing lipid accumulation in 3T3-L1 cells by Oil Red O staining (>70.3%). In addition, we found that these LAB strains were resistant to simulated gastric and intestinal fluids (pH 3, 4, 7, and 8) and showed potential for health promotion, based on hemolysis, cell adhesion, antibiotic susceptibility, and enzyme production. Thus, LAB may be used as probiotic ingredients with beneficial effects.

scholarly journals Lactic Acid Bacteria: Food Safety and Human Health Applications

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 202-232
Author(s):  
Raphael D. Ayivi ◽  
Rabin Gyawali ◽  
Albert Krastanov ◽  
Sulaiman O. Aljaloud ◽  
Mulumebet Worku ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
Human Health ◽  
Food Products ◽  
Industrial Applications ◽  
Fermented Food ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Probiotic Lactic Acid Bacteria

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.

scholarly journals Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction

2016 ◽  
Vol 6 (2) ◽  
pp. 858-866 ◽  
Author(s):  
SAVADOGO Aly ◽  
GUIRA Flibert ◽  
TAPSOBA François
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Fermented Food ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Healthy Nutrition ◽  
Nutritional Health ◽  
The World ◽  
Natural Microflora

Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentation for Gariand Attiéké 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 andAttiéképroduction for healthy nutrition for consumers were developed in this work.

Sign in / Sign up

Export Citation Format

Share Document