Recent Insight Into Fermented Foods and Production

2023

Critical Reviews in Food Science and Nutrition, 2019

Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.

Journal of Scientific Research, 2014

Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. This article provides an overview of the different starter cultures and health benefits of fermented food products, which can be derived by the consumers through their regular intake.Keywords: Fermentation; Fermented food; Starter cultures; Probiotics; Nutrit...

Foods, 2021

Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn's disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hip-pocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, "Gentle-men, the microbes will have the last word for human health." In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

Fermentation

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determin...

2017

The fermentation of foods is an ancient practise that has helped to transform foods and helped to diversify diet in many cultures across the world. Many African and Asian countries rely on several indigenous fermented foods as part of their diet where cold storage preservation is a challenge. Apart from the improved shelf life of fermented foods, they also have good health benefits in the gut when consumed. There is a resurge in the contribution of fermented foods to human health and it will continue to be an important research topic in the nearest future.

African Journal of Biotechnology, 2005

Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present status of some indigenous fermented foods and beverages with some information on the microbiology and biochemistry of the fermentations. Among these are ogi, a fermented cereal gruel used as a weaning food, pito and burukutu, alcoholic cereal beverages. Dawadawa from fermented oil seeds is also popular as nutritious non–meat protein foods, while serving as a condiments and flavors in soups. Traditionally, women carry out fermented food processing activities. The production is craft-based despite the dawn of science and technology. The techniques they use are labour intensive, time consuming and have low productivities, with success depending upon observation of good ...

The paper examines six double pins found in two necropolises in the area of Staro Selo, Radomir region – Vetrilnika and Ravnishteto localities, and provides important information about the culture of the people who inhabited the Upper Struma valley in the period from the 6th to the 1st century BC.

Academia Letters, 2021

2024

Islam is considered a missionary religion and is spread in a wise, loving and polite manner. Free funds invite people to understand the meaning of truth. The spread of Islamic teachings was carried out peacefully and without violence. Therefore, every war in Islamic history occurred to defend the dignity of Muslims, not to spread or preach the Islamic religion. In da'wah there are many methods as mentioned in the Qur'an (16:125), such as al hikmah, mauidzah hasanah, and mujjadihasan. These various da'wah methods have many techniques and approaches that are used in delivering the lecture so that Mad'u can understand it well. This was shown by the large number of mad'u who were interested in listening to his lecture. Islam is a religion that prioritizes peace and tranquility. People often misunderstand Islamic teachings for several reasons. One of them is a wrong understanding of the scope of Islamic teachings and how its parts are arranged within the framework of the whole. Islam has given people the opportunity to use their pure minds to seek the truth, and they can use their minds to judge and choose what is right and what is wrong.