Microbiology And Technology Of Fermented Foods Pdf
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- Microbiology and Technology of Fermented Foods
- Beyond Sauerkraut: A Brief History of Fermented Foods
- Microbiology of Fermented Foods and Beverages
- History and Biochemistry of Fermented Foods
Microbiology and Technology of Fermented Foods
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. Even before fermented alcoholic beverages were developed, humans were fermenting a type of food with notoriously poor holding qualities — dairy. Particularly, the milk of camels, goats, sheep, and cattle was naturally fermented as far back as 10, BCE. The subtropical climate where this dairy fermentation took place likely played a large role in its occurrence, as thermophilic lactic acid fermentation favors the heat of this climate.
In , a French chemist by the name of Louis Pasteur connected yeast to the process of fermentation, making him the first zymologist — or someone who studies the applied science of fermentation. At this time, fermentation was still being used solely to increase the holding and storing properties of food.
A Russian bacteriologist, Elie Metchnikoff, noted that Bulgarians had an average lifespan of 87 years, which was exceptional for the early s. In inspecting aspects of the Bulgarian lifestyle that may have set them apart and contributed to the long lifespan, Metchnikoff identified a greater consumption of fermented milks than in other cultures. Rettger of Yale in This discovery caused a fall-off of the fermented food phenomena.
In the last 40 years or so, extensive research has been conducted examining the health benefits of consuming friendly bacteria. There appear to be linkages between consuming these friendly bacteria and improved digestion and detoxification, among other areas. A probiotic is simply a food that contains those friendly bacteria.
Fermented foods, as Pasteur determined, are naturally high in these friendly bacteria. Just like fashion, food tends to go in trends. Last year saw a revitalization of the s fermented foods craze. In , fermentation was a method of food preservation. Fermenting foods provided a way to store them without the need for refrigeration. While farm wives in may not have been making kimchi or kombucha, they were certainly feeding their families fermented foods such as cheese, bread, beer, and vinegar.
Without giving you a full-on microbiology lesson, the basic principles of food preservation by fermentation depend on the transformative action of microbes and the manipulation of environments to encourage the action of certain desired microbes and discourage the presence or action of less desirable microbes.
The desirable bacteria thrive in this oxygen-free environment digesting sugars, starches, and carbohydrates and releasing alcohols, carbon dioxide, and organic acids which are what preserve the food. When considering fermenting your own foods, it is important to remember that fermentation is, essentially, controlled decay. It creates very strong, compelling flavors, which can be an acquired taste for some and culturally subjective for others. Fermented food is neither fresh nor rotten, and it is up to the personal tastes of the fermenter to decide what is palatable.
Get excited about fermented foods. Get experimental. If not for the health benefits, then because fermented foods are just plain tasty, not to mention a great way to preserve your garden harvest. Your email address will not be published. Search Button:. Toggle navigation. Pingback: How to ferment your food and why you definitely should — Food and survival gear. Please give us your valuable comment Cancel reply Your email address will not be published.
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Beyond Sauerkraut: A Brief History of Fermented Foods
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. She currently heads a team at the Institute of Food Science Technology and Nutrition, Madrid, Spain, carrying out research on the production and characterization of biologically active ingredients from plant food origin. In , Dr.
In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation.
Microbiology of Fermented Foods and Beverages
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.
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.
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History and Biochemistry of Fermented Foods
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. With modern methods of food preservation, the need to ferment foods for the sole purpose of preservation is reduced. Also, due to changes in food culture, traditions of fermenting foods declined in many communities.
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.
In addition, I have noticed that within the food microbiology curriculum, the topic of fermentation seems to receive less attention than food safety.
Know About the Fermentation of Food
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.