Quality, functionality, and microbiology of fermented fish: a review

Critical Reviews in Food Science and Nutrition, Journal Year: 2019, Volume and Issue: 60(7), P. 1228 - 1242

Published: Jan. 24, 2019

Fermentation is a traditional food preservation method and widely used for improving safety, shelf life, organoleptic nutritional attributes. Fermented fish are produced consumed in different parts of the world an integral part many cultures. Furthermore, fermented source interesting microbes important industry countries. This review tries to update types manufacturing processes around world. The emphasis on this work related their health benefits, as well contribution microorganisms fermentation. A variety approaches have been determine understand microbial composition functionality. Moreover, some challenges future research directions regarding also discussed review. Further into products crucial importance not only but human health. However, extensive vivo toxicological studies essential before application bioactive-rich benefits.

Language: Английский

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African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Nutrients, Journal Year: 2020, Volume and Issue: 12(4), P. 1111 - 1111

Published: April 16, 2020

Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa other developing countries. The importance this well reflected in its embedded benefits as staple food, fermentation playing significant role transforming into an edible form. Although majority these fermented products evolve from ethnic groups rural communities, industrialization application improved processing techniques have led to commercial success viability derived products. While some sorghum-based still continue bask success, much more needs be done further explore evolving techniques, technologies processes. addition affordable nutrient sources foods equally important, will effectively augment intake nutritionally balanced product.

Language: Английский

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Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

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

Published: March 7, 2022

In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending shelf life food, but also brings other benefits, including inhibiting growth pathogenic microorganisms, improving organoleptic properties product digestibility, can be a valuable source functional microorganisms. Today, there great interest in strains, which, addition typical probiotic participate treatment numerous diseases, disorders digestive system, mental or stimulate our immune system. Hence, fermented foods beverages are part traditional diet, e.g., Africa play role nutrition people around world. The process for some products occurs spontaneously, without use well-defined starter cultures, under poorly controlled uncontrolled conditions. Therefore, while this affordable technology has many advantages, it pose potential health risk. poor-quality ingredients, inadequate hygiene conditions manufacturing processes, lack standards safety controls lead failure food systems implementation, especially low- middle-income countries small-scale (at household level, villages scale cottage industries). This result presence microorganisms their toxins contributing cases illness even outbreaks. Also, improper processing storage, as by well sale affect safety. Foodborne diseases through consumption reported frequently, may related, among things, low percentage entering healthcare care weaknesses foodborne disease surveillance systems. parts world, Asia, pathogens such enterotoxigenic enterohemorrhagic Escherichia coli, Shigella spp., Salmonella Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus have been detected foods. review, positive aspects, presents risk associated with type products.

Language: Английский

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A review of biogenic amines in fermented foods: Occurrence and health effects

Heliyon, Journal Year: 2024, Volume and Issue: 10(2), P. e24501 - e24501

Published: Jan. 1, 2024

Biogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed during microbial fermentation. Several fermented foods may contain BAs such as histamine, tyramine, and/or phenylethylamine, at levels above documented toxic doses. Dietary exposure to containing high is associated with many adverse health effects, migraines, elevated blood pressure, and tachycardia. BA-mediated toxicity occur a hundred times below regulatory suggested doses, depending on an individual's sensitivity factors alcohol consumption certain medications. Although in wide variety foods, food safety public professionals not well informed about the potential risks control strategies these foods. In this review, we highlight symptoms linked BA exposures, found different risk mitigation inform industry professionals' practice.

Language: Английский

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Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

Recent Patents on Food Nutrition & Agriculture, Journal Year: 2019, Volume and Issue: 11(1), P. 27 - 39

Published: Feb. 1, 2019

: For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop sell microbial-based biotechnological solutions for wine sector. Although diversity properties non- Saccharomyces species/strains have been recently fully reviewed, less attention has deserved to commercial term scientific findings, patents, their innovative applications. Considering potential reservoir innovation, these issues an underestimated possible driver coordination harmonization research development activities microbiology. After wide survey, we encompassed 26 different yeasts formulated combination with at least one strain. The most recent advances explored delving into oenological significance cultures. Finally, propose examination patent literature main species commercialised based products. We highlight presence asymmetries among findings number patents concerning non-Saccharomyces-based products purposes. Further investigations on microbial resources might open perspectives stimulate attractive innovations wine-making biotechnologies.

Language: Английский

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Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Beverages, Journal Year: 2020, Volume and Issue: 6(1), P. 8 - 8

Published: Feb. 11, 2020

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and lactic products both present nutritional benefits, which give reasons for recent expansion of non-dairy juices on market. In addition, vegetable new carriers probiotic bacteria. Specific phenotypic traits acid bacteria (LAB) required so that LAB can effectively grow in juices, increase their safety improve sensory quality. From diversity microbiota spontaneous fermentations, autochthonous starters be selected, higher performance than allochthonous was demonstrated. Achieving long-term storage constant high quality these requires additional processing steps, such as heat treatment. Alternatives to conventional treatments investigated they better preserve properties, extract bioactive compounds promote growth metabolism LAB. approaches were shown viability juices. More knowledge metabolic activity bacterium consortium has become a bottleneck understanding prediction changes functional development. Hopefully, developments metabolomics methods describe enzymatic machinery result reconstruction fermentative pathways.

Language: Английский

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Advances in Biodetoxification of Ochratoxin A-A Review of the Past Five Decades

Frontiers in Microbiology, Journal Year: 2018, Volume and Issue: 9

Published: June 26, 2018

Ochratoxin A (OTA) is a toxic secondary fungal metabolite that widely takes place in various kinds of foodstuffs and feeds. Human beings animals are inevitably threatened by OTA as result. Therefore, it necessary to adopt measures detoxify OTA-contaminated foods Biological detoxification methods, with better safety, flavor, nutritional quality, organoleptic properties, availability, cost-effectiveness, more promising than physical chemical methods. The state-of-the-art research advances biodetoxification degradation, adsorption, or enzymes reviewed the present paper. Researchers have discovered good deal microorganisms could degrade and/or adsorb OTA, including actinobacteria, bacteria, filamentous fungi, yeast. degradation non-toxic less OTα via hydrolysis amide bond most important biodegradation mechanism. influence factor adsorption capacity cell wall components. large number ability, well some isolated cloned from animal pancreas, great application prospects food feed industries.

Language: Английский

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Fermentation and the microbial community of Japanese koji and miso: A review

Journal of Food Science, Journal Year: 2021, Volume and Issue: 86(6), P. 2194 - 2207

Published: May 30, 2021

Abstract Miso is a well‐known traditional Japanese fermented food, with characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. production involves two‐stage fermentation, where first mold, such Aspergillus oryzae , inoculated onto substrate to make koji . A subsequent this time by bacteria yeast, occurs when added salt soybean mash, left ferment for up 2 years. The microbial community of considered essential development unique taste, texture, nutritional profile Despite importance microorganisms very little research has been undertaken characterize describe process. In review, we provide an overview fermentation process, what currently about communities involved consider any potential health benefits associated consumption along food safety concerns. As popularity continues expand globally produced under new environmental conditions, understanding microbiological processes will assist ensure that global safe well delicious.

Language: Английский

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

Molecules, Journal Year: 2021, Volume and Issue: 26(4), P. 1035 - 1035

Published: Feb. 16, 2021

Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, other alcoholic beverages. They are able to produce release from fermentation environment large numbers volatile organic compounds (VOCs). This is reason for great interest possibility adapting these microorganisms at reduced temperatures. By doing this, it would be possible obtain better sensory profiles final products. It can reduce addition artificial flavors enhancements food products influence important factors production. Here, we reviewed genetic physiological mechanisms by which yeasts adapt low Next, discussed importance VOCs industry, their biosynthesis, most common volatiles described beneficial impact decreased temperature factor that contributes improving composition foods.

Language: Английский

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Extracellular microbial proteases with specificity for plant proteins in food fermentation

International Journal of Food Microbiology, Journal Year: 2022, Volume and Issue: 381, P. 109889 - 109889

Published: Aug. 27, 2022

Plant-based food products are generating a growing interest as part of the ongoing transition to primarily plant-based diet, which makes demands quality, functionality, and health properties plant proteins. Microbes used for traditional fermentations such lactic acid bacteria (LAB) fungi (yeasts molds) carry out enzymatic changes on their protein substrates by technological sensorial characteristics can be improved. The literature extracellular proteases targeting proteins, other hand, is scattered with only narrow representation plants even traditionally products. Therefore, this review aims explore current state knowledge regarding application potential microbial focus applied microbes. Plant proteins targeted proteolytic microbes both animal origins, show wide range activities. Extracellular hydrolyze specific protein-based allergens reduce toxicity Additionally, assisted proteolysis improve digestibility increasing availability peptides amino acids. This catabolic process will change organoleptic fermented release bioactive provide additional functionalities matrix. activity determined strain, it quite substrate selective, why may overlooked prevalent use casein in screenings. synergetic effects LAB fungal species consortia facilitate steer hydrolysis co-fermentation increase or hydrolysates. do not necessarily require because endogenous plant-matrix meet requirements. However, have central diverse food-matrixes full needs explored order development high-quality

Language: Английский

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