Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

被引:398
作者
Sharma, Ranjana [1 ,2 ]
Garg, Prakrati [1 ,2 ]
Kumar, Pradeep [1 ,2 ]
Bhatia, Shashi Kant [3 ]
Kulshrestha, Saurabh [1 ,2 ]
机构
[1] Shoolini Univ Biotechnol & Management Sci, Fac Appl Sci & Biotechnol, Solan 173229, Himachal Prades, India
[2] Shoolini Univ Biotechnol & Management Sci, Ctr Omics & Biodivers Res, Solan 173229, Himachal Prades, India
[3] Konkuk Univ, Coll Engn, Dept Microbial Engn, Biotransformat & Biomat Lab, Seoul 05029, South Korea
来源
FERMENTATION-BASEL | 2020年 / 6卷 / 04期
关键词
food fermentation; enzymes; fermenting microorganisms; biochemical changes; LACTIC-ACID BACTERIA; ENZYME-INHIBITORY-ACTIVITY; BIOGENIC-AMINES; ANTIOXIDANT ACTIVITIES; BACILLUS-SUBTILIS; PROTEOLYTIC ACTIVITY; FIBRINOLYTIC ENZYME; PEPTIDE FRACTIONS; SOYBEAN FOODS; MEAT-PRODUCTS;
D O I
10.3390/fermentation6040106
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
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 determine the characteristics of final fermented food products from original food resources.
引用
收藏
页数:20
相关论文
共 144 条
[1]   Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA) [J].
Abubakr, Maryam A. S. ;
Hassan, Zaiton ;
Imdakim, Mohamed Muftah. A. ;
Sharifah, N. R. S. A. .
AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, 2012, 6 (34) :6358-6364
[2]   LACTIC-ACID BACTERIA AND HUMAN CLINICAL INFECTION [J].
AGUIRRE, M ;
COLLINS, MD .
JOURNAL OF APPLIED BACTERIOLOGY, 1993, 75 (02) :95-107
[3]  
Aka S., 2014, American Journal of Research Communication, V2, P103
[4]   Peptide and amino acid metabolism is controlled by an OmpR-family response regulator in Lactobacillus casei [J].
Alcantara, Cristina ;
Baeuerl, Christine ;
Revilla-Guarinos, Ainhoa ;
Perez-Martinez, Gaspar ;
Monedero, Vicente ;
Zuniga, Manuel .
MOLECULAR MICROBIOLOGY, 2016, 100 (01) :25-41
[5]   Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana [J].
Amoa-Awua, W. K. ;
Sampson, E. ;
Tano-Debrah, K. .
JOURNAL OF APPLIED MICROBIOLOGY, 2007, 102 (02) :599-606
[6]   Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review [J].
Anal, Anil Kumar .
FERMENTATION-BASEL, 2019, 5 (01)
[7]  
[Anonymous], 2011, International Food Research Journal
[8]   African Traditional Fermented Foods and Probiotics [J].
Anukam, Kingsley C. ;
Reid, Gregor .
JOURNAL OF MEDICINAL FOOD, 2009, 12 (06) :1177-1184
[9]   Modification in the diet can induce beneficial effects against breast cancer [J].
Aragon, Felix ;
Perdigon, Gabriela ;
de Moreno de LeBlanc, Alejandra .
WORLD JOURNAL OF CLINICAL ONCOLOGY, 2014, 5 (03) :455-464
[10]  
Babalola O.O., 2014, World J. Nutri. Health, V2, P58, DOI DOI 10.12691/JNH-2-4-3