Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100468 - 100468

Published: Aug. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Language: Английский

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Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104917 - 104917

Published: Aug. 14, 2024

Language: Английский

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Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 24

Published: April 4, 2025

Language: Английский

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Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices

Fermentation, Journal Year: 2024, Volume and Issue: 10(3), P. 124 - 124

Published: Feb. 23, 2024

This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential lactic acid bacteria to carry out these transformations. also covers spectrum traditional emerging fermented plant foods. Fermentation represents an accessible appropriate strategy increase daily consumption legumes vegetables. Often, is carried spontaneously following protocols firmly rooted in culture traditions different countries worldwide. Fermented products are microbiologically safe, nutritious, have pleasant sensory characteristics, some them can be stored for long periods without refrigeration. Controlled selected promising alternative guarantee high-quality nutritional organoleptic view benefits consumer’s health. Recent advances genomics molecular microbial ecology predict bright future its application fermentation. However, it necessary promote approaches study microbiota composition, select starters aimed at vegetables, generate properties superior those currently available, incorporate non-traditional

Language: Английский

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Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(10), P. 5428 - 5438

Published: Feb. 28, 2024

Food-fermenting lactobacilli convert glycosylated phytochemicals to glycosyl hydrolases and thereby alter their biological activity. This study aimed investigate the microbial transformation of β-glucosides in comparison with utilization cellobiose. Four homofermentative four heterofermentative were selected represent metabolic diversity Lactobacillaceae. The genomes Lactobacillus crispatus, Companilactobacillus paralimentarius, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum encoded for 8 22 enzymes, predominantly phospho-β-glucosidases, predicted activity on β-glucosides. Levilactobacillus hammesii Furfurilactobacillus milii 3 β-glucosidases, rossiae one, Fructilactobacillus sanfranciscensis none. hydrolysis amygdalin, esculin, salicin, glucosides quercetin genistein, ginsenosides demonstrated that several strains hydrolyzed but not Taken together, carbohydrate-active enzymes food-fermenting are specific glycosides phytochemicals.

Language: Английский

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Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics

Food & Function, Journal Year: 2024, Volume and Issue: 15(10), P. 5554 - 5565

Published: Jan. 1, 2024

Lactic acid bacteria fermentation of microalgae and cyanobacteria revealed lipid reducing activity in zebrafish larvae.

Language: Английский

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Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation

Food Microbiology, Journal Year: 2024, Volume and Issue: 121, P. 104533 - 104533

Published: April 4, 2024

Language: Английский

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Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes

Current Biology, Journal Year: 2024, Volume and Issue: 34(21), P. R1094 - R1108

Published: Nov. 1, 2024

Language: Английский

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Strain-level identification of bacteria persisting in food and in food processing facilities: When do two isolates represent the same strain and which tools identify a strain?

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: unknown, P. 101245 - 101245

Published: Nov. 1, 2024

Language: Английский

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Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 106 - 106

Published: Jan. 2, 2025

Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced and skin—in soybean fermentation to evaluate their effects on quality resulting Tetragenococcus halophilus was used a starter culture alongside food-grade protease assess combined impact safety flavor soy paste skin paste. The findings revealed that natural resulted higher protein hydrolysis compared Across all conditions, amino acid nitrogen levels increased, while total volatile basic decreased both pastes, indicating improved quality. Additionally, microbial significantly reduced biogenic amine content paste, enhancing safety. Enzymatic further enriched pastes by boosting key compounds such 2-methylbutanal ethyl acetate. Notably, enzyme-microbe co-fermentation harnessed strengths methods, achieving enhanced profiles elevating overall product These suggest promising way transform freshwater by-products into high-value condiments, advancing sustainable food processing.

Language: Английский

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