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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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Modulation of the microbial fermentation in the gut by fermentable carbohydrates
Bioactive Carbohydrates and Dietary Fibre, 2013This review considers fermentable carbohydrates and their role in maintaining health through their availability as fuel for the gut microbiota. The microbiota possesses remarkably diverse function, and is likely modifiable by diet. Therefore a diet rich in varied fermentable carbohydrates such as dietary fibre, glycosylated polyphenolics ...
Hugenholtz, F. +4 more
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The microbial ecology of tape ketan fermentation
International Journal of Food Microbiology, 1989The growth of fungi, yeasts and bacteria was followed during the fermentation of tape ketan. The tape was prepared using samples of Indonesian ragi as inoculum. Fermentation was characterized by the dominant growth of Amylomyces rouxii and Candida pelliculosa (10(5)-10(7) cfu/g), and a lesser contribution from Saccharomyces cerevisiae.
M M, Ardhana, G H, Fleet
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Improvement of microbial strains and fermentation processes
Applied Microbiology and Biotechnology, 2000Improvement of microbial strains for the overproduction of industrial products has been the hallmark of all commercial fermentation processes. Conventionally, strain improvement has been achieved through mutation, selection, or genetic recombination. Overproduction of primary or secondary metabolites is a complex process, and successful development of ...
S, Parekh, V A, Vinci, R J, Strobel
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Advances in Microbial Fermentation and Fermented Food for Health
2018Fermentation has been used long ago for human consumption and food production. Fermentation process is not only beneficial for prolonging the shelf life of foods, beverage, and gruel, but also fermentation can increase the nutritional value in a safe and effective manner.
Sudhanshu S. Behera +4 more
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Molecular Genetics and Microbial Fermentations
1981The interaction of the field of molecular genetics, especially the part of it termed recombinant DNA technology, with the business of large-scale microbial fermentations is a subject much in the news these days. From the reaction of Wall Street to the recent and prospective public offerings of genetic engineering companies, one would think these ...
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Relevance of microbial coculture fermentations in biotechnology
Journal of Applied Microbiology, 2009The purpose of this article is to review coculture fermentations in industrial biotechnology. Examples for the advantageous utilization of cocultures instead of single cultivations include the production of bulk chemicals, enzymes, food additives, antimicrobial substances and microbial fuel cells.
J, Bader +4 more
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Basic Biology of Microbial Fermentation
1981The great majority of what we know about microbial fermentations was discovered before 1950 (See review by Wood (1)). Since then microbial and biochemical science has passed on to questions of structure and function of macromolecules, organelles and cells thought to be more intriguing or deserving of attention.
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2015
Microbial activity can be an essential feature of the production of many foods such as cheese, alcoholic beverages, vinegar and soy sauce. This chapter describes the production and microbiology of many of these in more detail as well as some of the general features of food fermentation.
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Microbial activity can be an essential feature of the production of many foods such as cheese, alcoholic beverages, vinegar and soy sauce. This chapter describes the production and microbiology of many of these in more detail as well as some of the general features of food fermentation.
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Balances on Microbial Fermentation
2019In this section, the mass balances are focused on the actual microorganisms and their growth/decay. The case in which by means of microbial fermentation (as an example), the microorganisms are reproducing themselves is considered here. The approach is very similar to the one used for the enzymes, and however, there are diverse models for microbial ...
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