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Health benefits of fermented foods [PDF]
Critical Reviews in Food Science and Nutrition, 2017 In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits.
Şanlıer, Nevin +2 more
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Fermented Foods, Health and the Gut Microbiome
Nutrients, 2022 Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and ...
Catherine Stanton +2 more
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2021
La fermentation est l'un des processus biotechnologiques les plus anciens. En effet, elle joue un rôle important car elle permet d’apporter une valeur ajoutée au produit final par l'amélioration de la saveur et de l'arôme grâce à la production des protéines, des acides aminés essentiels et des vitamines.
Adiko, Cho Evelyne Judicaël +2 more
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La fermentation est l'un des processus biotechnologiques les plus anciens. En effet, elle joue un rôle important car elle permet d’apporter une valeur ajoutée au produit final par l'amélioration de la saveur et de l'arôme grâce à la production des protéines, des acides aminés essentiels et des vitamines.
Adiko, Cho Evelyne Judicaël +2 more
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Functional Properties of Microorganisms in Fermented Foods
Frontiers in Microbiology, 2016 Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc.
Jyoti P Tamang +2 more
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Fermentation: Foods and Nonalcoholic Beverages
2004There are many traditional fermented cereal foods and beverages, especially in Africa. Hetero- and homofermentative lactic acid bacteria (LAB) are responsible for the fermentation, the former producing important flavor compounds. Fermentation reduces starch viscosity and improves protein quality and mineral bioavailability.
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Microbial Interactions in Food Fermentations
Annual Review of Food Science and Technology, 2013Microbial interactions are important for the success and safety of food fermentations. Although much indispensable work has described the microbial succession in various fermentations, little is known about how the microbes present interact. Here, we discuss the various mechanisms of microbial interaction from trophic interactions to cell signaling. We
Melissa, Ivey +2 more
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Microbial fermentation for food preservation.
2011This chapter discusses the important characteristics of antimicrobial metabolites produced during food fermentation, describes relevant mechanisms responsible for their biopreservation properties, and explores potential applications in various food systems (i.e., dairy products, cereal-based products, animal products, vegetable products, tea).
Sun, Y., Li, Y., Song, H., Zhu, Y.
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2005
The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that ...
Nout, M.J.R. +2 more
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The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that ...
Nout, M.J.R. +2 more
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A Millennium of Fungi, Food, and Fermentation
Mycologia, 1965Procedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso.
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Genetics of Lactobacilli in Food Fermentations
1996Lactobacilli play a substantial role in food biotechnology and influence our quality of life by their fermentative and probiotic properties. Despite their obvious importance in fermentation ecology and biotechnology only recent years have brought some insight into the genetics of lactobacilli.
R F, Vogel, M, Ehrmann
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