Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues (original) (raw)
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Bacterial diversity and functionalities in food fermentations
Engineering in Life Sciences, 2012
Lactic acid bacteria (LAB) play a central role in several food fermentations, producing lactic acid besides other metabolic actions. Popular fermented foods that rely on the use of LAB include fermented meats, sourdoughs, and fermented dairy products. During fermentation, LAB are frequently accompanied by other microorganisms, such as coagulase-negative staphylococci (CNS), yeasts, and filamentous fungi. Whereas fermentation was originally a spontaneous and empiric process, most industrial processes make now use of starter cultures to speed up the fermentation process and standardise the end products and to reduce the risks on misfermentation. A drawback of using commercial starter cultures is their suboptimal selection, which is often solely based on mere technological features. Currently, functional starter cultures are being developed to further optimise the process and to yield additional nutritional, safety, and quality benefits. Specific metabolic properties are being sought for, with a focus on novel, interesting molecules that may, for instance, inhibit undesirable microorganisms, display nutraceutical properties, or contribute to flavour and texture attributes.
International Journal of Food Science & Technology, 2019
Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers' awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective 'OMICS'based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be a paramount in the global food and emerging functional food market.
Foods, 2021
Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn's disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hip-pocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, "Gentle-men, the microbes will have the last word for human health." In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.
Recent Insight Into Fermented Foods and Production
2019
The fermented beverages and foods either of plant or animal source play a vital role in the food of society in several parts of the world. The fermented of foods not only afford vital sources of nutrients but also have abundant potential in maintaining health and also preventing various diseases. The bacteria and yeasts are the major groups of microorganisms related to traditional fermented of the foods. Numerous diverse types of traditional fermented beverages and foods are formed at domestic level in the various countries. The advancement of fermentation technology provides value addition to waste food by their complete conversion into the different value-added products. The recent research suggests that the biological functions of fermented foods affect the health due to functional microbes involved during fermentation which provides several health-promoting benefits to the consumers. The emphasis of this chapter is to describe the fermentation technology and their potential to m...
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
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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 determin...
A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria
World Journal of Food Science and Technology
Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.