Latest Research on Fermented Foods: Nov – 2019

African fermented foods

Fermented foods represent a big part of African diets. several soured foods area unit better-known, some function main course meals, others as beverages whereas others area unit extremely prized food condiments. Those that function main meals and beverages area unit sometimes product of carbohydrate-rich raw materials. a number of the foremost necessary ones during this cluster embrace ‘gari’ from cassava, ‘ogi’ and ‘mahewu’ from maize and ‘kaffir’ brew from sorghum. Those that function food condiments area unit sometimes made of the fermentation of supermolecule wealthy seeds. These embrace ‘iru’ from African locust bean; ‘ugba’ from African oil bean and ‘ogiri’ from melon seeds among others. All area unit better-known to be sensible sources of proteins and vitamins. [1]

Probiotic bacteria in fermented foods: product characteristics and starter organisms

Probiotic microorganism are sold  primarily in hard foods, and farm merchandise play a predominant role as carriers of probiotics. These foods are well matched to promoting the positive health image of probiotics for many reasons: 1) hard foods, and farm merchandise specially, have already got a positive health image; 2) customers are conversant in the very fact that hard foods contain living microorganisms (bacteria); and 3) probiotics used as starter organisms mix the positive pictures of fermentation and probiotic cultures. once probiotics are another to hard foods, many factors should be thought of that will influence the flexibility of the probiotics to survive within the product and become active once coming into the consumer’s epithelial duct. [2]

Cereal-based fermented foods and beverages

Cereal grains represent a serious supply of dietary nutrients everywhere the planet. though cereals ar deficient in some basic elements (e.g. essential aminoacids), fermentation is also the foremost easy and economical means of rising their organic process price, sensory properties, and purposeful qualities. This review focuses 1st on a number of the autochthonic hard foods and beverages made world-wide that haven’t received the scientific attention they merit within the last decades. product made from completely different cereal substrates (sometimes mixed with alternative pulses) hard by carboxylic acid microorganism, yeast and/or fungi ar enclosed. Finally, new developed cereal-based foods with increased health properties also will be reviewed. [3]

Comparison of the microbial composition of African fermented foods using amplicon sequencing

Fermented foods play a significant role within the diet of individuals in Africa, wherever a good type of raw materials are hard. Understanding the microorganism populations of those merchandise would facilitate within the style of specific starter cultures to provide standardized and safer foods. during this study, the microorganism diversity of African hard foods made from many raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) below completely different conditions (household, little industrial producers or laboratory) in eight African countries was analysed by 16S rRNA sequence amplicon sequencing throughout the Workshop “Analysis of the Microbiomes of Naturally hard Foods coaching Course”. [4]

Biosynthesis of Enzymes in Fermented Foods by Lactic Acid Bacteria and Possible Use as Bio-Preservative in Fermented Milk

This work targeted on analytic  carboxylic acid microorganism from soured native milk, assaying the enzymes created by the organisms, victimization them as starters within the fermentation of contemporary milk and watching their bio-preservative activities.

Fresh milk samples change integrity at 85°C for fifteen min were inoculated with potable cultures (3×106 cful/ml). 2 organisms with high catalyst activities were used as starters severally and together. LAB, yeast, coliform and aerobic count were monitored throughout fermentation at temperature for 5 days. [5]

Reference

[1] Odunfa, S.A. and Oyewole, O.B., 1998. African fermented foods. In Microbiology of fermented foods (pp. 713-752). Springer, Boston, MA. (Web Link)

[2] Heller, K.J., 2001. Probiotic bacteria in fermented foods: product characteristics and starter organisms. The American journal of clinical nutrition, 73(2), (Web Link)

[3] Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D. and Webb, C., 2003. Cereal-based fermented foods and beverages. Food research international, 36(6), (Web Link)

[4] Comparison of the microbial composition of African fermented foods using amplicon sequencing
Maria Diaz, Lee Kellingray, […]Arjan Narbad
Scientific Reports volume 9, Article number: 13863 (2019) (Web Link)

[5] Adeyemo, S. M., Awojobi, K. O., Ogunlusi, E. D. and Odediran, O. E. (2018) “Biosynthesis of Enzymes in Fermented Foods by Lactic Acid Bacteria and Possible Use as Bio-Preservative in Fermented Milk”, Journal of Advances in Biology & Biotechnology, 19(3), (Web Link)

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