Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Abstract
:1. Introduction
- (1)
- Fermented foods have a longer shelf life than the original foods.
- (2)
- The enhancement of organoleptic properties; for example, cheese has more enhanced organoleptic properties in terms of taste than its raw substrate viz. milk.
- (3)
- The removal of harmful/unwanted ingredients from raw materials—for example, during garri preparation, there is a reduction in the poisonous cyanide content of cassava, and the flatulence factors in soybeans are removed by fermentation.
- (4)
- The enhancement of nutritional properties due to the presence of fermenting microorganisms. For example, yeast in bread and yeast and lactic acid bacteria in garri add to its nutritive quality.
- (5)
- The fermentation process reduces the cooking time of food. For example, West African food, i.e., Ogi (prepared from fermented maize), and soybean products.
- (6)
- The fermented products consist of higher in vitro antioxidant capacity. For example, fermented milk and yogurt consist of higher antioxidant properties compared to milk, as there is a release of biopeptides that follow the proteolysis of milk proteins, particularly α-casein, α-lactalbumin, and β-lactoglobulin.
2. Enhancement of Nutritional Quality in Fermented Foods by Microorganisms
3. Effects of Lactic Acid Fermentation on the Nutritional Aspects of Food
4. Enrichment and Changes of Biological Components in Fermented Foods
4.1. Vitamins Bio-Enrichment
4.2. Antioxidant Activity
4.3. Peptides Production
4.4. Enzymes Production through Microorganisms
4.5. Increase in Saponin and Isoflavone Values and Poly-Glutamic Acid Production
4.6. Anti-Nutritive Compounds Degradation
4.7. Biochemical Changes during Cereal Fermentation
4.8. Presence of Biogenic Amines in Juices and Vegetables Fermented with Lactic Acid Bacteria
5. Nutritional Value of Fermented Dairy Products
- (a)
- Milk proteolysis
- (b)
- Lactose hydrolysis
- (c)
- Lipolysis
- (d)
- Vitamins changes
- (e)
- Antibacterial activity
- (f)
- Mineral changes
6. Biochemical Changes in Meat-Based Fermented Food Products
7. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Fermented Foods/Beverages | Substrates Used | Microorganisms Involved in Fermentation |
---|---|---|
Dairy products | Milk and milk casein | Lactobacillus bulgaricus, Lactococcus lactis, L. acidophilus, L. cremoris, L. casei, L. paracasei, L. thermophilus, L. kefiri, L. caucasicus, Penicillium camemberti, P. roqueforti, Acetobacter lovaniensis, Kluyveromyces lactis, Saccharomyces cerevisiae |
Curd, Yogurt, Cheese, Yakult, Kefir | ||
Vegetable products | Soybean, cabbage, ginger, cucumber, broccoli, radish | Leuconostoc mesenteroides, Aspergillus sp., Rhizopus oligosporus, R. oryzae, L. sakei, L. plantarum, Thermotoga sp., L. hokkaidonensis, L. rhamnosus, Rhodotorula rubra, Leuconostoc carnosum, Bifidobacterium dentium, Enterococcus faecalis, Weissella confusa, Candida sake |
Kimchi, Tempeh, Natto, Miso, Sauerkraut | ||
Cereals | Wheat, maize, sorghum, millet, rice | L. pantheris, L. plantarum, Penicillium sp., S. cerevisiae, L. mesenteroides, E. faecalis, Trichosporon pullulans, Pediococcus acidilactici, P. cerevisiae, Delbrueckii hansenii, Deb. tamari |
Bahtura, Ambali, Chilra, Dosa, Kunu-Zaki, Marchu | ||
Beverages | Grapes, rice, cereals | Aspergillus oryzae, Zygosaccharomyces bailii, S. cerevisiae, Acetobacter pasteurianus, Gluconacetobacter, Acetobacter xylinus, Komagataeibacter xylinus |
Wine, Beer, Kombucha, Sake | ||
Meat Products | Meat | L. sakei, L. curvatus, L. plantarum, Leuconostoc carnosum, Leuconostoc gelidium, B. licheniformis, E. faecalis, E. hirae, E. durans, Bacillus subtilis, L. divergens, L. carnis, E. cecorum, B. lentus |
Sucuk, Salami, Arjia, Jama, Nham |
Substrates | Enzymes | Microbial Source | Enzymatic Action/Process |
---|---|---|---|
Dairy | Protease | A. niger, A. orzyae and B. subtilis | Cheese production Removing H2O2 Lactose-free milk |
Catalase | S. boydii and Bacillus sp. | ||
Lactase | B. subtilis | ||
Cereals | Amylase | B. licheniformis and B. subtilis | Malting, mashing, liquefaction, and production of flavor esters |
Protease | A. niger | ||
Pentosanase | Trichoderma sp. | ||
Glucose oxidase | P. notatum | ||
Phytase | A. niger | ||
Pullulanase | B. acidopullulyticus | ||
Xylanase | A. oryzae and B. subtilis | ||
Lipases | Aspergillus niger | ||
Β-glucanase | B. subtilis, A. niger and P. funiculosum | ||
A-acetolactate-decarboxylase | B. subtilis | ||
Amyloglucosidase | A. niger and A. flavus | ||
Cellulase | T. longibrachiatum | ||
Pectinase | A. niger | ||
Beverages | Glucose oxidase | P. notatum | Clarification of juices Removing O2 Hydrolysis of esters |
Tannase | A. niger | ||
Meat | Papain | S. aureus | Tenderization of meat |
Protease | T. longibrachiatum, A. niger, A. oryzae and B. subtilis |
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Sharma, R.; Garg, P.; Kumar, P.; Bhatia, S.K.; Kulshrestha, S. Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods. Fermentation 2020, 6, 106. https://doi.org/10.3390/fermentation6040106
Sharma R, Garg P, Kumar P, Bhatia SK, Kulshrestha S. Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods. Fermentation. 2020; 6(4):106. https://doi.org/10.3390/fermentation6040106
Chicago/Turabian StyleSharma, Ranjana, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia, and Saurabh Kulshrestha. 2020. "Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods" Fermentation 6, no. 4: 106. https://doi.org/10.3390/fermentation6040106