Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Foods,
Год журнала:
2023,
Номер
12(17), С. 3222 - 3222
Опубликована: Авг. 27, 2023
Plant-based
meat
analogs
have
been
shown
to
cause
less
harm
for
both
human
health
and
the
environment
compared
real
meat,
especially
processed
meat.
However,
intense
pressure
enhance
sensory
qualities
of
plant-based
alternatives
has
caused
their
nutritional
safety
aspects
be
overlooked.
This
paper
reviews
our
current
understanding
nutrition
behind
alternatives,
proposing
fermentation
as
a
potential
way
overcoming
limitations
in
these
aspects.
Plant
protein
blends,
fortification,
preservatives
main
methods
enhancing
content
stability
but
concerns
that
include
safety,
nutrient
deficiencies,
low
digestibility,
high
allergenicity,
costs
raised
use.
Fermentation
with
microorganisms
such
Bacillus
subtilis,
Lactiplantibacillus
plantarum,
Neurospora
intermedia,
Rhizopus
oryzae
improves
digestibility
reduces
allergenicity
antinutritive
factors
more
effectively.
At
same
time,
microbial
metabolites
can
boost
final
product’s
nutrition,
quality,
although
some
regarding
toxicity
remain.
Designing
single
starter
culture
or
consortium
novel
solution
advancing
benefits
product
while
still
fulfilling
demands
an
expanding
sustainable
economy.
Язык: Английский
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
Food Chemistry,
Год журнала:
2024,
Номер
443, С. 138523 - 138523
Опубликована: Янв. 23, 2024
Язык: Английский
Enhancing food safety in soybean fermentation through strategic implementation of starter cultures
Heliyon,
Год журнала:
2024,
Номер
10(2), С. e25007 - e25007
Опубликована: Янв. 1, 2024
Fermented
soybean
products
have
played
a
significant
role
in
Asian
diets
for
long
time.
Due
to
their
diverse
flavours,
nutritional
benefits,
and
potential
health-promoting
properties,
they
gained
huge
popularity
globally
recent
years.
Traditionally,
fermentation
is
conducted
spontaneously,
using
microorganisms
naturally
present
the
environment,
or
inoculating
with
traditional
starter
cultures.
However,
many
health
risks
are
associated
consumption
of
these
traditionally
fermented
due
presence
food
pathogens,
high
levels
biogenic
amines
mycotoxins.
The
use
culture
technology
has
been
well-studied
years
confers
advantages
over
methods
strict
control
inoculated.
This
review
provides
comprehensive
microbial
safety
products,
how
adopting
can
help
mitigate
ensure
products.
Язык: Английский
Effect of Selected Factors Influencing Biogenic Amines Degradation by Bacillus subtilis Isolated from Food
Microorganisms,
Год журнала:
2023,
Номер
11(4), С. 1091 - 1091
Опубликована: Апрель 21, 2023
Modern
food
technology
research
has
researched
possible
approaches
to
reducing
the
concentration
of
biogenic
amines
in
and
thereby
enhance
guarantee
safety.
Applying
adjunct
cultures
that
can
metabolise
is
a
potential
approach
reach
latter
mentioned
goal.
Therefore,
this
study
aims
crucial
factors
could
determine
decrease
(histamine,
tyramine,
phenylethylamine,
putrescine
cadaverine)
foodstuffs
using
Язык: Английский
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile
Food Reviews International,
Год журнала:
2024,
Номер
40(10), С. 3690 - 3709
Опубликована: Июнь 28, 2024
The
core
reason
for
the
nutritional
richness
and
special
flavour
composition
of
traditional
Chinese
fermented
soybean
products
lies
in
diversity
microbial
structures
their
metabolites,
which
include
a
variety
potential
probiotics.
However,
relatively
little
mainstream
research
has
been
conducted
on
these
microorganisms,
especially
regions
with
unrelated
product
dietary
habits,
limiting
high-value
utilisation
characteristic
resources.
In
order
to
enhance
efficient
use
functional
exploitation
resources
products,
this
paper
investigated
reviewed
such
as
paste,
soy
sauce,
douchi,
sufu,
milk,
carried
out
detailed
analysis
sources,
characteristics,
functionality
microorganisms
therein,
elucidated
that
have
be
used
probiotics,
view
contributing
probiotic
exploitation,
novel
food
development,
development
new
well
foods.
Язык: Английский
Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage
Food Chemistry X,
Год журнала:
2024,
Номер
24, С. 101897 - 101897
Опубликована: Окт. 12, 2024
To
reduce
the
risk
of
Язык: Английский
Decoding the role of Bacillus: Unraveling the transformation of bioactive compounds during the aging of Pericarpium Citri Reticulatae
Food Research International,
Год журнала:
2025,
Номер
214, С. 116652 - 116652
Опубликована: Май 14, 2025
Язык: Английский
Evaluation of the biogenic amine composition of commercial mulberry fruit wines and improving its safety and quality by selected strain
Journal of Food Composition and Analysis,
Год журнала:
2024,
Номер
132, С. 106334 - 106334
Опубликована: Май 15, 2024
Язык: Английский
Effect of partial replacement of NaCl by KCl and calcium ascorbate on the dynamics of bacterial community during storage of bacon based on 16S rRNA gene amplicon sequencing
LWT,
Год журнала:
2023,
Номер
184, С. 115013 - 115013
Опубликована: Июнь 24, 2023
The
study
employed
high-throughput
sequencing
to
monitor
fluctuations
in
the
abundance
and
composition
of
microbial
communities
during
storage
low-sodium
bacon,
which
incorporated
potassium
chloride
(KCl,
0.88%)
calcium
ascorbate
(0.44%)
as
substitutes
for
sodium
(NaCl).
Analysis
16S
rRNA
gene
amplicon
(16S-seq)
revealed
that
use
KCl
alternatives
resulted
a
decreased
population
size
altered
community
structure.
Genus-level
identification
bacteria
approximately
492
bacterial
groups,
with
most
prevalent
ones
being
Ralstonia,
Bacillus,
Sphingomonas,
Lactobacillus.
Correlation
analysis
between
physicochemical
indicators
top
10
species
genus
indicated
significant
relationship
(P
<
0.001)
results
0.001).
In
contrast,
using
NaCl
an
alternative
promoted
growth
Lactobacillus,
had
varying
degrees
impact
on
structure
community.
strong
correlation
overall
sensory
score
microorganisms
indicates
partial
replacement
bacon
can
affect
quality
bacon.
Язык: Английский
Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings
Aiping Liu,
Jie Wu,
Weixin Zhou
и другие.
Fermentation,
Год журнала:
2024,
Номер
10(3), С. 123 - 123
Опубликована: Фев. 22, 2024
Chinese
traditional
fermented
seasonings,
essential
to
the
culinary
heritage
of
China,
are
produced
through
fermentation,
resulting
in
a
diverse
range
unique
flavors
and
aromas.
The
microorganisms
involved
fermentation
play
significant
roles
shaping
quality
these
seasonings.
production
seasonings
is
affected
by
various
biological
abiotic
factors,
presenting
challenges
concerning
product
safety.
This
review
investigates
impact
bioaugmentation
technology
on
key
such
as
vinegar,
soy
sauce,
sufu,
doubanjiang,
dajiang,
douchi.
Additionally,
constraints
linked
implementation
discussed.
potential
highlighted
its
ability
shorten
time,
optimize
raw
material
utilization,
improve
nutritional
value,
enhance
parameters
paper
demonstrates
an
interesting
convergence
contemporary
technological
advancements.
Язык: Английский