File Name: microbiology and technology of fermented foods .zip
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol , producing alcoholic drinks such as wine , beer , and cider. However, similar processes take place in the leavening of bread CO 2 produced by yeast activity , and in the preservation of sour foods with the production of lactic acid , such as in sauerkraut and yogurt.
Fermented foods are consumed all over the world and show increasing trends. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome is high. Varzakas et al. They highlighted soybean tempe and other soybean paste products, sauerkraut, fermented olives, fermented cucumber and kimchi. Moreover, salting procedures are well explained along with the role of lactic acid bacteria in fermented vegetables.
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. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers. Existing scientific data show many fermented foods have both nutritive and non-nutritive components in foods, which have the potential to modulate specific target functions in the body relevant to well-being and health of the consumers. Naturally fermented foods and beverages contain both functional and non-functional microorganisms Tamang et al.
While the focus of most of the workshops was decidedly modern, one of the workshops I had the pleasure of attending was centered on fermentation. This post will hopefully serve as a very basic history of the process and an introduction to some general principles of how it works. Humans have been controlling the fermentation process for thousands of years, primarily in the form of fermented beverages in the earliest days. Evidence of a fermented alcoholic beverage made from fruit, honey, and rice found in Neolithic China dates back to BCE. There is also strong evidence that people were fermenting beverages in Babylon around BCE.
Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink. The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. It was stored for up to 21 days under refrigeration.
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.
Fermented foods have been consumed for centuries across the globe. Recently, they have become trendy. What exactly are fermented foods? Are they good for our health? Fermented foods have been produced and consumed since the beginning of civilization.
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods , Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader.
While the process of fermentation significantly predates the emergence of our species, humans have been harnessing this microbial technology for food production and preservation for thousands of years. Here, we will dive into the history and science of fermented foods. A portion of an ancient Egyptian artifact depicting grape cultivation and winemaking. In the culinary sense, fermentation is the transformation and preservation of food by bacteria.
Это избирательный цикл. Иными словами, это червь со своими пристрастиями. Бринкерхофф открыл рот, собираясь что-то сказать, но Фонтейн движением руки заставил его замолчать. - Самое разрушительное последствие - полное уничтожение всего банка данных, - продолжал Джабба, - но этот червь посложнее. Он стирает только те файлы, которые отвечают определенным параметрам. - Вы хотите сказать, что он не нападет на весь банк данных? - с надеждой спросил Бринкерхофф. - Это ведь хорошо, правда.
Да, - сказала девушка. - Я до чертиков боюсь прокалывать уши. ГЛАВА 70 Дэвид Беккер почувствовал, что у него подкашиваются ноги.