scholarly journals Koji Starter and Koji World in Japan

2021 ◽  
Vol 7 (7) ◽  
pp. 569
Author(s):  
Hideyuki Yamashita
Keyword(s):  
Enzyme Production ◽  
Raw Materials ◽  
Production Capacity ◽  
Culture Method ◽  
Fermented Food ◽  
Alcoholic Beverages ◽  
Fermented Foods ◽  
Solid Culture ◽  
Factors Affecting ◽  
Koji Mold

Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years, efforts have been made to make safe, stable, and delicious food products from it. Koji mold spores, essential when making koji, are called koji starter in the industry. From the many available strains, those suitable for the production of each fermented food are chosen based on indicators such as growth rate and enzyme production capacity. In manufacturing using microorganisms, purity and yield are prioritized. However, the production of fermented foods using koji is more complex, with focus not only on the degree of decomposition of raw materials but also on factors influencing overall product design, including palatability, color, smell, and texture. Production can be facilitated by the variety of koji brought about by the diversity of koji mold combined with the solid culture method which increases the amount of enzyme production. In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.

scholarly journals DEVELOPMENT OF CIRCULAR ECONOMY IN RUSSIA: BIOFUEL MARKET

2020 ◽  
Vol 9 (4) ◽  
pp. 173-185
Author(s):  
A. Tambi ◽  
Svetlana Morkovina ◽  
Igor Grigorev ◽  
V Grigor'ev
Keyword(s):  
Russian Federation ◽  
Circular Economy ◽  
Raw Materials ◽  
Production Capacity ◽  
Capacity Utilization ◽  
Biofuel Production ◽  
Market Demand ◽  
Wood Pellets ◽  
Factors Affecting ◽  
The Russian Federation

The growing interest in energy security and renewable energy in Europe and Asia has stimulated the demand for wood briquettes and pellets. The production of energy from pellets per unit of investment is cheaper than the production of gas and oil, which determines the development of a circular economy in the Russian Federation. In Russia the main producers of pellets and fuel briquettes are large timber companies. At the same time, small business is an active producer of biofuels. The article presents the results of an expert survey of business representatives in the field of biofuel production, as well as analytical information on production, capacity utilization, sales and raw materials for the production of fuel briquettes from wood waste in the Russian Federation. It has been established that the main factors affecting the price of pellets and fuel briquettes are: formed market demand, the method of transportation and packaging of products, as well as their quality. Expanding domestic production of wood pellets is the number one task for Russian producers, given the growth of the global pellet market. Moreover, in a number of countries in Europe and America, the main exporters of pellets and fuel briquettes, measures to support manufacturers are actively implemented. Support is needed at all state levels to accelerate the development of new industries and industries in the field of biofuel and bioenergy. The most popular measures to support domestic producers of biofuels may be reduction in tax rates, compensation for the costs of certification of products for small and medium-sized businesses. According to our estimates, we can expect further growth in the production of fuel briquettes, the intensity of which will, in many respects, be determined by the possibility of subsidizing transport transportation and the development of the domestic biofuel market. The domestic market for pellets and fuel briquettes will stagnate without the support of biofuel producers, and pricing and certification is an important element for developing the export potential of industry enterprises

scholarly journals Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Food Security ◽  
2021 ◽  
Author(s):  
Valentina C Materia ◽  
Anita R Linnemann ◽  
Eddy J Smid ◽  
Sijmen E Schoustra
Keyword(s):  
Food Systems ◽  
Raw Materials ◽  
Processing Technique ◽  
Fermented Food ◽  
Small Scale ◽  
Fermented Foods ◽  
Household Level ◽  
Policy Interventions ◽  
Systems Transformation ◽  
Traditional Fermented Foods

AbstractTo date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

scholarly journals Human-Directed Fermentation as a Factor Securing Stable Quality of Sauerkraut

2020 ◽  
pp. 44-49
Author(s):  
VV Kondratenko ◽  
NE Posokina ◽  
OYu Lyalina
Keyword(s):  
Food Safety ◽  
Raw Materials ◽  
Starter Cultures ◽  
Physical Factors ◽  
Fermented Foods ◽  
Complex Species ◽  
Factors Affecting ◽  
Plant Raw Materials ◽  
Processed Products

Introduction: Introduction: Food safety is an absolute priority for both producers and consumers. It is obvious that the issues of safety, sanitation, quality and consistency apply to all processed products, not only to fermented ones. However, the industry of fermented foods is unique: it is the industry where a product success depends, inter alia, on the growth and activity of microorganisms. Today, there is a need to summarize knowledge about the factors that affect the development of the target microflora of fermented plant objects and, as a result, to obtain a quality product that has an undoubted biological and nutritional value with minimal losses during its production. Objectives: Our goal was to generalize factors affecting the development of the target microflora, the quality of fermented vegetable products, and microbial spoilage during storage. Results: The article discusses basic principles of vegetable fermentation from the microbiological and biochemical points of view. Under the influence of dynamically changing conditions in the process of fermentation of plant raw materials, there occurs a complex species change of microorganisms involved in this process. The most important group of microorganisms includes lactic acid bacteria used in fermentation of vegetables for manufacturing products that are more stable during storage. Conclusions: Fermentation is an affordable and energy-saving method of vegetable processing. It helps increase food safety by reducing the risk of growth of pathogenic microorganisms to infectious or toxicogenic levels. The researchers studying fermentation of plant raw materials and creating starter cultures for this process are faced with the task of improving the quality and reducing spoilage of fermented vegetables. This can be achieved by organizing a human-directed fermentation process using a combination of biological, chemical, and physical factors.

scholarly journals The Potency of Indigenous Lactobacillus farciminis LIPI12-2-LAB033 Isolated from Non-Dairy Product of Indonesian Fermented Food as a New Source of β-galactosidase Enzyme

2021 ◽  
Vol 10 (2) ◽  
pp. 91-99
Author(s):  
Fitri Setiyoningrum ◽  
◽  
Gunawan Priadi ◽  
Fifi Afiati ◽  
Rohmatussolihat Rohmatussolihat ◽  
...  
Keyword(s):  
Ammonium Sulfate ◽  
Dairy Products ◽  
Enzyme Production ◽  
Essential Role ◽  
Specific Activity ◽  
Dairy Product ◽  
Fermented Food ◽  
Lactose Hydrolysis ◽  
Cellulose Membrane ◽  
Fermented Foods

The β-galactosidase is an enzyme that plays an essential role in the lactose hydrolysis into glucose and galactose. This study examines the potential of β-galactosidase from several lactic acid bacteria (LAB) isolated from non-dairy products Indonesian fermented foods and purifies them to increase their specific activity. The enzyme was extracted using ultrasonication, purified with ammonium sulfate, and dialyzed with a cellulose membrane (11 kDa). The result of isolates tests showed that Lactobacillus farciminis LIPI12-2-LAB033 had the highest specific activity of 13.9 U/mg protein. Precipitation using 40% ammonium sulfate increased the specific activity up to 19.6 U/mg protein. This enzyme works optimally at a temperature of 40 °C and pH of 7. The specific activity of this enzyme increases to 75.6 U/mg protein after dialysis. The dialysis process purifies the enzyme 5.44 times with a yield of 26.7%. These findings indicate that Lactobacillus farciminis LIPI12-2-LAB033 can be considered as a source of β-galactosidase enzyme production.

Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks

1999 ◽  
Vol 65 (10) ◽  
pp. 4484-4489 ◽  
Author(s):  
M. F. S. Lopes ◽  
C. I. Pereira ◽  
F. M. S. Rodrigues ◽  
M. P. Martins ◽  
M. C. Mimoso ◽  
...  
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Raw Materials ◽  
Food Products ◽  
Fermented Food ◽  
Fermented Foods ◽  
Fermented Sausage ◽  
Local Environments ◽  
Artificial Neural ◽  
Counterfeit Products

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.

scholarly journals A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1619
Author(s):  
Hiroyuki Fukami ◽  
Yuki Higa ◽  
Tomohiro Hisano ◽  
Koichi Asano ◽  
Tetsuya Hirata ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
East Asia ◽  
Large Scale ◽  
Circulatory System ◽  
Fermented Food ◽  
Alcoholic Beverages ◽  
Red Yeast Rice ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Red Yeast

Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.

scholarly journals Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1035
Author(s):  
Wiktoria Liszkowska ◽  
Joanna Berlowska
Keyword(s):  
Low Temperatures ◽  
Fermented Food ◽  
Alcoholic Beverages ◽  
Yeast Fermentation ◽  
Fermented Foods ◽  
Physiological Mechanisms ◽  
Large Numbers ◽  
Volatile Organic ◽  
Beneficial Impact ◽  
Sensory Profiles

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.

Microbial Profiling of Malera and Phab: Starters Used for Preparing Traditional Fermented Foods and Beverages in Himachal Pradesh, India

2019 ◽  
Vol 15 (7) ◽  
pp. 707-711
Author(s):  
Vipasha Sharma ◽  
Sampan Attri ◽  
Rishi Mahajan ◽  
Gunjan Goel
Keyword(s):  
16S Rrna ◽  
Himachal Pradesh ◽  
Fermented Food ◽  
Alcoholic Beverages ◽  
Careful Examination ◽  
Rrna Gene ◽  
Fermented Foods ◽  
Dgge Profile ◽  
Shannon Diversity ◽  
Microbial Profiling

Background: Traditional fermented food preparation uses customary processing methods passed on from generation to generation under natural conditions. These fermented foods use native flora without being aware of the significant role of microbes involved in the fermentation process. Therefore, the present study aimed to determine the bacterial composition of traditional starters used in different fermented food preparations in Himachal Pradesh region India. Methods: The study investigated the bacterial DGGE (Denaturating Gradient Gel Electrophoresis) profile targeting V3 region of 16S rRNA of two traditional starters known as Malera and Phab. The starters are used in the preparation of fermented cereals product known as bhaturoo and alcoholic beverages. The Shannon diversity and richness were calculated from DGGE profile. The 16S rRNA gene sequences of identified bacterial species were deposited in NCBI database. Results: The DGGE profile identified eleven and seven different bacterial strains in Malera and Phab, respectively. The Shannon diversity index of 1.07 and 0.94 was obtained for Malera and Phab, respectively. The bacterial population was dominated by different strains of Bifidobacterium sp. in both the starters along with the presence of non lactic enterobacteriacae members such as Klebsiella sp. and a pathogenic strain of Dickeya chrysanthemi. Conclusion: The study is the first report on microbial profiling of microflora of starters. A careful examination of individual components and method of preparation of the starters should be taken to avoid contamination by pathogens.

scholarly journals Comparison of the microbial composition of African fermented foods using amplicon sequencing

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Maria Diaz ◽  
Lee Kellingray ◽  
Nwanneka Akinyemi ◽  
Oyetayo Olaoluwa Adefiranye ◽  
Arinola B. Olaonipekun ◽  
...  
Keyword(s):  
Raw Materials ◽  
Amplicon Sequencing ◽  
Starter Cultures ◽  
Alcoholic Beverages ◽  
Rrna Gene ◽  
Fermented Foods ◽  
African Countries ◽  
Microbial Composition ◽  
Laboratory Conditions ◽  
Locust Bean

Abstract Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis of the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. The genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations.

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