Advances in fermented foods and beverages: improving quality, technologies and health benefits
Gespeichert in:
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier Woodhead Publ.
2015
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| Schriftenreihe: | Woodhead publishing series in food science, technology and nutrition
265 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXV, 559 S. graph. Darst. |
| ISBN: | 9781782420156 |
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Datensatz im Suchindex
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| adam_text | Titel: Advances in fermented foods and beverages
Autor: Holzapfel, Wilhelm Heinrich
Jahr: 2015
Contents
List of contributors xiii
Woodhead Publishing Series in Food Science, Technology and Nutrition xv
Part One Fermented foods and health 1
1 Probiotic fermented foods and health promotion 3
A.C. Ouwehand, H. Röytiö
1.1 Introduction 3
1.2 Probiotic fermented foods and health promotion 3
1.3 Health benefits deriving from the consumption of probiotics 5
1.4 Gastrointestinal health 6
1.5 Immune health 9
1.6 Metabolic health 13
1.7 Summary 15
1.8 Future trends 15
1.9 Sources of further information and advice 16
References 16
2 Exopolysaccharides from fermented dairy products and
health promotion 23
A.D. Welman
2.1 Introduction 23
2.2 Exopolysaccharides (EPSs) from fermented dairy products 23
2.3 Interaction with the human intestinal microbiome 26
2.4 Interaction with the immune system 29
2.5 Interaction with enteric pathogens and toxins 31
2.6 Diverse interactions and potential health benefits 32
2.7 Conclusions 33
References 34
3 Bioactive peptides from fermented foods and health promotion 39
A. Pihlanto, H. Korhonen
3.1 Introduction 39
3.2 Release of bioactive peptides during microbial fermentation 41
3.3 Bioactive peptides in fermented dairy and soy products 47
3.4 Bioactive peptides in health promotion 51
3.5 Conclusions and future trends 63
References 64
vi
Contents
4 Conjugated linoleic acid production in fermented foods 75
J. Csapó, É. Varga-Visi
4.1 Introduction 75
4.2 Basic knowledge of conjugated linoleic acid (CLA) 75
4.3 CLA content of unprocessed food ingredients 78
4.4 Factors influencing the CLA content of raw materials,
and the effect of animal diet on CLA content of milk and meat 80
4.5 CLA content of fermented food products 84
4.6 Health effects of CLA 90
4.7 Future trends 92
References 93
5 Effect of fermentation on the phytochemical contents and
antioxidant properties of plant foods 107
S.K. Yeo, J. A. Ewe
5.1 Introduction 107
5.2 Effect of fermentation on phytochemical profiles of plant foods
and the bioavailability of nutrients 108
5.3 Effect of fermentation on antioxidant properties of plant foods 112
5.4 Health-promoting effects of fermented plant foods: a case of
phytochemical and antioxidant property changes 115
5.5 Conclusions 118
References 118
6 Traditional cereal fermented foods as sources of functional
microorganisms 123
S.D. Todorov, W.H. Holzapfel
6.1 Introduction 123
6.2 Food fermentation processes 123
6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria 132
6.4 Fermented cereal-based food from Africa and Latin America 137
6.5 Starter cultures and cereal-based fermented food 141
6.6 Cereal-based probiotic foods 143
Acknowledgements 146
References 147
i
Part Two Fermentation microbiology 155
7 Advanced methods for the identification, enumeration, and
characterization of microorganisms in fermented foods 157
P. Dolci, V. Alessandria, K. Rantsiou, L. Cocolin
7.1 The fermented food microbial ecosystem 157
7.2 Culture-dependent methods 158
7.3 Culture-independent methods: diversity in microbial communities 161
Contents
vii
7.4 Culture-independent methods: metabolic activity in microbial
communities 166
7.5 Recent insights: pyrosequencing 168
7.6 Conclusions 169
References 169
8 Systems biology and metabolic engineering of lactic acid bacteria
for improved fermented foods 177
N.A.L. Flahaut, W.M. de Vos
8.1 Introduction 177
8.2 Metabolic engineering in industrial lactic acid bacteria (LAB) 178
8.3 Systems biology and metabolic engineering in LAB 184
8.4 Conclusions 190
8.5 Sources of further information and advice 191
References 191
9 Designing wine yeast for the future 197
I.S. Pretorias, C.D. Curtin, P.J. Chambers
9.1 Introduction 197
9.2 Accidental beginnings and ancient wisdom 198
9.3 Turning hindsight into foresight 198
9.4 The ancient art of winemaking meets frontier yeast science 203
9.5 Engineering yeast to make better wine 211
9.6 Future trends 221
Acknowledgments 222
References 223
10 Modern approaches for isolation, selection, and improvement
of bacterial strains for fermentation applications 227
E. Johansen, G. 0regaard, K.I. S0rensen, P.M.F. Derkx
10.1 Introduction 227
10.2 Screening of strain collections 229
10.3 Classical strain improvement 237
10.4 Future trends 244
10.5 Sources of further information and advice 245
Acknowledgments 245
References 245
11 Advances in starter culture technology: focus on drying processes 249
P. Foerst, C. Santivarangkna
II.1 Introduction 249
11.2 Protective agents 250
11.3 Starter culture fermentation process 251
11.4 Freeze drying for the production of dried starter cultures 253
viii
Contents
11.5 Spray drying for the production of dried starter cultures 257
11.6 Vacuum drying for the production of dried starter cultures 259
11.7 Product characteristics and storage stability 261
11.8 Conclusion 264
References 265
Part Three Quality and safety of fermented foods 271
12 Controlling the formation of biogenic amines in fermented foods 273
M.L. Mohedano, P. López, G, Spano, P. Russo
12.1 Introduction 273
12.2 Molecular determinants of biogenic amine formation 275
12.3 Environmental factors involved in the production of biogenic amines 279
12.4 Techniques for the detection of biogenic amine-producing
bacteria 287
12.5 Techniques for the detection of biogenic amines 288
12.6 Future trends 291
12.7 Legislation concerning biogenic amine content in food 295
12.8 Sources of further information and advice 297
References 297
13 Biopreservation effects in fermented foods 311
A. Corsetti, G. Perpetuini, R. Tofalo
13.1 Preservation and biopreservation 311
13.2 Biopreservative effect of lactic and acetic acids 312
13.3 Biopreservative effect of phenyllactic acid 315
13.4 Biopreservative effect of diacetyl 317
13.5 Biopreservative effect of cyclic dipeptides
(2,5-diketopiperazines) 319
13.6 Biopreservative effect of bacteriocins 321
13.7 Biopreservative effect of other compounds 325
13.8 Conclusions 327
References 327
14 Lactic acid bacteria as antifungal agents 333
A. Bianchini
14.1 Introduction 333
14.2 Natural antifungal compounds produced by lactic acid bacteria 334
14.3 Factors affecting production of antifungal compounds by lactic
acid bacteria 340
14.4 Potential applications of lactic acid bacteria as antifungal
compounds 341
14.5 Lactic acid bacteria and mycotoxins 343
References 347
Contents
ix
Part Four Particular products, and approaches towards
quality improvement and fermentation control 355
15 Quality improvement and fermentation control in meat products 357
F.-K. Lücke
15.1 Introduction 357
15.2 Types of fermented meats 358
15.3 Principles of manufacture of fermented meats 360
15.4 Microbiological and chemical changes during meat fermentation 363
15.5 Starter cultures 364
15.6 Microbiological safety 366
15.7 Recent and future trends 368
15.8 Sources of further information and advice 371
References 371
16 Quality improvement and fermentation control in fish products 377
T.Kuda
16.1 Introduction 377
16.2 Salted and fermented fish products 379
16.3 Narezushi 384
16.4 Functionality of lactic-acid fermented fish foods 388
References 389
17 Quality improvement and fermentation control in dough
fermentations 391
M.J. Brandt
17.1 Introduction 391
17.2 Advances in understanding of microbiota and physiology 391
17.3 Physiology and its impact on bread quality 395
17.4 Developments in use of starter cultures 396
17.5 Quality and safety issues 398
17.6 Health benefits 400
17.7 Future trends 402
References 402
18 Quality, safety, biofunctionality and fermentation control in soya 409
R. Nout
18.1 Introduction 409
18.2 Fermented soya products 409
18.3 Quality and food safety aspects 419
18.4 Biofunctionality and health aspects 422
18.5 Future trends and research needs 428
18.6 Sources of further information and advice 428
References 429
X
Contents
19 The microbial dynamics of wine fermentation 435
L.F. Bisson, G.A. Walker
19.1 Introduction 435
19.2 Overview of the winemaking process: from vineyard to bottle 436
19.3 Pre-fermentation microbiota 439
19.4 Fermentation microbiota 442
19.5 Post-fermentation microbiota 443
19.6 Methods of diversity assessment 448
19.7 Factors impacting the presence and persistence of microbes 450
19.8 Dynamics of yeast during the primary fermentation phase 451
19.9 Advances in understanding yeast fermentation physiology 456
19.10 Future trends 461
19.11 Sources of further information and advice 462
References 462
20 Quality improvement and fermentation control in beer 477
L. Kyselová, T. Brányik
20.1 Introduction 477
20.2 Genetic improvement of brewer s yeast 479
20.3 Anaerobic beer contaminants 482
20.4 New trends in fermentation 483
20.5 New products: finding profitable niches 489
20.6 Beer in relation to nutrition and health 492
20.7 Future trends 495
Acknowledgement 495
References 496
21 Coffee: fermentation and microbiota 501
M. Huch, CM.A. P. Franz
21.1 Introduction 501
21.2 Coffee processing 502
21.3 The microbiology of coffee fermentation 505
21.4 Towards the use of starter cultures to optimize fermentation 508
21.5 Mycotoxin production 509
21.6 Conclusion ; 510
References 511
22 Quality improvement and fermentation control in vegetables 515
H.J. Buckenhueskes
22.1 Introduction 515
22.2 History and present product range 515
22.3 Food fermentations: complex networks 517
22.4 Technological factors 518
22.5 Ingredients and additives 523
22.6 Microbiology of fermentation 525
Contents xi
22.7 Faulty products and spoilage 531
22.8 Kimchi 534
22.9 Future trends 535
References 535
Index
541
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