Fermented foods in a global age: East meets West

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2020, Volume and Issue: 19(1), P. 184 - 217

Published: Jan. 1, 2020

Abstract Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on continent. These are often well‐preserved serve as stable significant sources proteins, vitamins, minerals, other nutrients. Despite these common features, however, many differences exist with respect to substrates products types microbes involved manufacture fermented produced globally. In this review, we describe consider influence geography industrialization manufacture. Whereas Europe, North America, Australia, New Zealand usually depend defined starter cultures, those made Asia Africa rely spontaneous fermentation. Likewise, developing countries, not commercially industrial scale. Although autochthonous present raw material, for products, introduction technology has led greater consistency, safety, quality. The diversity function a wide range can now be examined detail using molecular omic approaches. nutritional value is well‐appreciated, especially resource‐poor regions where yoghurt improve public health provide opportunities economic development. Manufacturers foods, whether small or large, should follow Good Manufacturing Practices sustainable development goals. Ultimately, preferences dietary habits consumers, well regional agricultural conditions availability resources.

Language: Английский

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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food Chemistry, Journal Year: 2021, Volume and Issue: 369, P. 130920 - 130920

Published: Aug. 21, 2021

Language: Английский

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Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 110, P. 321 - 331

Published: Feb. 16, 2021

Fermented foods, with a history as long the human civilization, form an indispensable constituent in our daily life. However, most fermented foods are produced by spontaneous fermentation, and fermentation processes still uncontrolled. To ensure consistent food quality, it is of paramount importance to understand control fermentations. In fermentations, metabolic activity succession complex microbiota results desired flavour that key criterion decide consumers' preference. Therefore, compound formation microbial metabolism can be used target relatively little known about complexity associated formation. this review using Chinese liquor model system, we present biotechnological aspects crucial for including driving forces succession, formation, regulation Core microbiota, identified eventually construct synthetic (i.e. designed) microbiota. Meanwhile, environmental factors, affecting core also controlled regulate Furthermore, modelling predict, optimize so such fermentations become controllable, ultimate goal monitor, control, improve productivity safety foods.

Language: Английский

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Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter

International Journal of Food Microbiology, Journal Year: 2019, Volume and Issue: 297, P. 32 - 40

Published: Feb. 28, 2019

Language: Английский

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Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

International Journal of Food Microbiology, Journal Year: 2019, Volume and Issue: 311, P. 108350 - 108350

Published: Sept. 6, 2019

Language: Английский

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Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

International Journal of Food Microbiology, Journal Year: 2020, Volume and Issue: 336, P. 108898 - 108898

Published: Sept. 29, 2020

Language: Английский

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Chinese Baijiu: The Perfect Works of Microorganisms

Frontiers in Microbiology, Journal Year: 2022, Volume and Issue: 13

Published: June 16, 2022

Chinese Baijiu is one of the famous distilled liquor series with unique flavors in world. Under open environment, was produced by two solid-state fermentation processes: jiuqu making and baijiu making. can be divided into different types according to production area, process, starter type, product flavor. contains rich flavor components, such as esters organic acids. The formation these substances inseparable from metabolism interaction microorganisms, thus, microorganisms play a leading role process Baijiu. Bacteria, yeasts, molds are involved brewing Baijiu, they originate various sources, workers, jiuqu. This article reviews typical their functions. Methods that use microbial technology enhance baijiu, for detecting were also introduced. review systematically summarizes application components provides data support understanding further improving its quality.

Language: Английский

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Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 63(22), P. 5841 - 5855

Published: Jan. 11, 2022

Fermented foods are important parts of traditional food culture with a long history worldwide. Abundant nutritional materials and open fermentation contribute to the diversity microorganisms, resulting in unique product quality flavor. Lactic acid bacteria (LAB), as part fermented foods, play decisive role safety foods. Reproduction metabolic microorganisms drive fermentation, microbial interaction plays major process. Nowadays, LAB have attracted considerable interest due their potentialities add functional properties certain or supplements along research gut microbiome. This review focuses on characteristics variability describes principal mechanisms involved flavor formation dominated by LAB. Moreover, interactions presented. They provide theoretical basis for exploiting improving The industry should face challenge equipment automation, green manufacturing, control production.

Language: Английский

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Fermented foods: An update on evidence-based health benefits and future perspectives

Food Research International, Journal Year: 2022, Volume and Issue: 156, P. 111133 - 111133

Published: March 15, 2022

Language: Английский

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Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries

Journal of Fungi, Journal Year: 2023, Volume and Issue: 9(2), P. 170 - 170

Published: Jan. 27, 2023

Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It widespread various habitats often occurs the spontaneous fermentation process of traditional fermented foods beverages. The contributions P. degrading organic acid, releasing hydrolase flavor compounds, displaying probiotic properties make it a promising starter culture feed industry. Moreover, inherent characteristics, including high tolerance to extreme pH, temperature, hyperosmotic stress inhibitors, allow potential address technical challenges industrial applications. With development advanced genetic engineering tools system biology techniques, becoming one most yeasts. This paper systematically reviews recent progress fermentation, industry, chemical biosynthesis, biocontrol environmental engineering. In addition, safety issues current use are discussed.

Language: Английский

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