Fermented foods have long been consumed by humans and provide health benefits beyond basic nutrition. A review discusses how fermentation transforms food constituents in ways that are beneficial, produces metabolites and proteins with health effects, and provides living microorganisms to the gut. Specifically, fermentation can increase bioavailability of nutrients, produce bioactive peptides and fatty acids, and reduce anti-nutrients and allergens. Limited clinical studies show fermented foods may reduce risk of diabetes, obesity, cardiovascular disease and overall mortality when consumed regularly. The microbes and their byproducts in fermented foods may alter glucose metabolism, support immune function and influence brain activity.
food spoilage - dstrategies of prevention and new trends for preservationGioacchino dell'Aquila
The document discusses strategies for preventing food spoilage and new trends in food preservation. It addresses the microflora that affect food shelf-life and how spoilage manifests. Common prevention methods include managing temperature, water activity, oxygen presence, and food formulation. Newer non-thermal technologies and use of natural antimicrobials are showing promise in extending shelf-life while maintaining quality and safety. Ensuring a stable, safe food supply to meet market needs requires an integrated approach combining traditional and innovative preservation methods.
The document discusses the nutritional quality of gluten-free cereal-based products. It notes that celiac patients' diets often rely heavily on processed gluten-free foods that can be high in additives. However, cereals provide many nutrients beyond carbohydrates, including vitamins, minerals, dietary fiber, and phytochemicals that may help reduce disease risk. Choosing a variety of whole and less processed cereals can help ensure gluten-free diets provide optimal nutrition.
iGEM IIT Kharagpur's Official Guide Book on Food SpoilageiGEM IIT Kharagpur
This booklet serves as an informative guide for families, restaurants and catering services (in general) to help them adopt healthy food practices, reduce contamination and spoilage of food items and spread awareness about the various diseases which are caused due to consumption of contaminated food products.
This has been made in a reader-friendly manner which enables even the simplest households to get a clear idea of the fundamentals of food spoilage.
This document discusses food spoilage, foodborne diseases, and food quality and control. It defines food spoilage as when microorganisms, enzymes, insects, rodents, chemical reactions or environmental factors cause food to become unfit for consumption. Foodborne diseases can result from food infections, where food serves as a medium for pathogen growth, or food intoxications, where toxins in food cause illness. The document also discusses factors that influence food quality like appearance, texture and flavor, and the need for quality control to ensure consumer safety and satisfaction.
Concise description on various aspects of Food Microbiology and importance in Medical Microbiolgy and healthcare for Medical PG Students, Medical UG Students, Nursing students.
Food spoilage is caused by several factors including moisture loss, enzymatic browning, microbial growth, and chemical changes. Enzymes, bacteria, molds, yeasts and other microorganisms can contaminate foods and cause undesirable changes in texture, smell, taste or appearance that make foods unacceptable for human consumption. Various preservation methods like refrigeration, freezing, drying, salting, and chemical additives can help prevent or delay food spoilage. India produces a large amount of fruits and vegetables but also experiences significant post-harvest losses estimated at 30% annually due to spoilage during harvesting, handling, storage and processing.
food spoilage - dstrategies of prevention and new trends for preservationGioacchino dell'Aquila
The document discusses strategies for preventing food spoilage and new trends in food preservation. It addresses the microflora that affect food shelf-life and how spoilage manifests. Common prevention methods include managing temperature, water activity, oxygen presence, and food formulation. Newer non-thermal technologies and use of natural antimicrobials are showing promise in extending shelf-life while maintaining quality and safety. Ensuring a stable, safe food supply to meet market needs requires an integrated approach combining traditional and innovative preservation methods.
The document discusses the nutritional quality of gluten-free cereal-based products. It notes that celiac patients' diets often rely heavily on processed gluten-free foods that can be high in additives. However, cereals provide many nutrients beyond carbohydrates, including vitamins, minerals, dietary fiber, and phytochemicals that may help reduce disease risk. Choosing a variety of whole and less processed cereals can help ensure gluten-free diets provide optimal nutrition.
iGEM IIT Kharagpur's Official Guide Book on Food SpoilageiGEM IIT Kharagpur
This booklet serves as an informative guide for families, restaurants and catering services (in general) to help them adopt healthy food practices, reduce contamination and spoilage of food items and spread awareness about the various diseases which are caused due to consumption of contaminated food products.
This has been made in a reader-friendly manner which enables even the simplest households to get a clear idea of the fundamentals of food spoilage.
This document discusses food spoilage, foodborne diseases, and food quality and control. It defines food spoilage as when microorganisms, enzymes, insects, rodents, chemical reactions or environmental factors cause food to become unfit for consumption. Foodborne diseases can result from food infections, where food serves as a medium for pathogen growth, or food intoxications, where toxins in food cause illness. The document also discusses factors that influence food quality like appearance, texture and flavor, and the need for quality control to ensure consumer safety and satisfaction.
Concise description on various aspects of Food Microbiology and importance in Medical Microbiolgy and healthcare for Medical PG Students, Medical UG Students, Nursing students.
Food spoilage is caused by several factors including moisture loss, enzymatic browning, microbial growth, and chemical changes. Enzymes, bacteria, molds, yeasts and other microorganisms can contaminate foods and cause undesirable changes in texture, smell, taste or appearance that make foods unacceptable for human consumption. Various preservation methods like refrigeration, freezing, drying, salting, and chemical additives can help prevent or delay food spoilage. India produces a large amount of fruits and vegetables but also experiences significant post-harvest losses estimated at 30% annually due to spoilage during harvesting, handling, storage and processing.
This document discusses microbial spoilage of fresh and processed foods. It begins by defining food spoilage as a state where food loses its good qualities due to undesirable changes caused by microorganisms, moisture changes, oxidation, temperature abuse, insects or rodents. Foods are classified as non-perishable, semi-perishable or perishable based on their moisture content and stability during storage. The growth and numbers of microorganisms in foods are affected by contamination, pretreatment methods, environmental conditions like temperature, oxygen levels, and the inherent properties of the foods themselves including acidity and redox potential. Microbial growth can increase through symbiotic or sequential associations between different organisms.
This document discusses molds used as starter cultures in foods and their properties. It provides information on the structure and growth conditions of molds. Major molds used in food production include Penicillium camemberti and P. roqueforti for cheesemaking, and P. nalgiovense for fermented meat sausages. Aspergillus oryzae and A. niger are also used for producing enzymes in foods. Molds are useful in the food industry due to their lytic enzymes and ability to produce flavors and textures in fermented products like cheese and cured meats.
Food spoilage is caused by the growth of microorganisms like bacteria, molds, and yeasts on foods. When microbes contaminate foods, they can cause undesirable changes through their waste products or physical presence, making foods unsuitable for consumption. Common signs of spoilage include offensive smells, mold growth, and changes in color or texture. Proper food handling and storage helps prevent or slow down spoilage by controlling factors like temperature, moisture, and nutrients that microbes need to grow.
This document discusses probiotics and fermented foods. It defines probiotics as live microorganisms that are similar to beneficial microorganisms found in the human gut. Probiotics must be able to survive passage through the digestive system, attach to intestinal cells, and exert beneficial health effects. Fermented foods are produced through the metabolic process of microbes like bacteria and yeast, through processes like lactic acid fermentation. Fermented foods can provide health benefits like improved nutrient absorption and promotion of a healthy gut microbiome. Examples of fermented foods mentioned include yogurt, sauerkraut, and kefir.
This document discusses food spoilage, including definitions, types, causes, and examples of spoilage in different food categories like meat, dairy, fruits and vegetables. It defines food spoilage as any changes that make food unacceptable for consumption. Spoilage can be caused by physical injury, enzymatic degradation, or microbial activity. The main types are physical, chemical, and microbial spoilage. Microbial spoilage is the most common and is caused by the growth of microorganisms like bacteria, yeasts and molds. Specific examples of spoilage in foods like meat, milk, eggs and produce are provided.
Recent advancments in food and dairy microbiologyMicrobiology
Recent advancements in food and dairy microbiology include the use of microorganisms in fermentation and food safety. Fermentation uses yeast and bacteria to produce foods like bread, beer, wine, yogurt and cheese. Regarding food safety, pathogenic bacteria are combatted using probiotic bacteria, bacteriocins, and bacteriophages. Additionally, some microbes produce biopolymers like alginate, cellulose, and poly-γ-glutamic acid that are used as thickeners in foods. Other advancements involve biofertilizers and biopesticides that use microbes like Rhizobium, Azotobacter, Bacillus thuringiensis to enrich soil and control pests in
This document discusses food microbiology, including microorganisms in food and the factors that affect their growth. It also addresses food preservation methods like refrigeration, canning, and fermentation. Finally, it covers food-borne illness and several fermented foods, describing the microbial processes involved in producing items like beer, wine, bread, yogurt, and cheese.
This document discusses factors that influence the growth of microorganisms in food. It outlines the history of food microbiology and preservation methods. Intrinsic factors like pH, moisture content and nutrients and extrinsic factors like temperature, atmosphere and water activity determine which microbes can grow. Common preservation methods mentioned include canning, pasteurization, cooking, refrigeration, freezing and drying which make the environment unsuitable for microbial growth.
Basic food microbiology for food servicesAltaz Ahmed
This document provides an overview of basic food microbiology for food services. It discusses what food hygiene is, common types of bacteria and their characteristics, sources of microorganisms, time and temperature control, and introduces the Hazard Analysis Critical Control Point (HACCP) system. Key points covered include that bacteria can spoil or cause illness in food if allowed to multiply, high risk foods require proper refrigeration, and the HACCP system establishes critical control points and limits to ensure food safety.
Food spoilage occurs when bacteria, fungi or other microorganisms contaminate and deteriorate food, making it unsafe for human consumption. Preventing spoilage involves various preservation methods like refrigeration, freezing, salting, sugaring and canning which inhibit microbial growth and slow chemical changes in foods. One third of the world's food is lost to spoilage each year, so effective preservation helps reduce food waste and ensure a safe, nutritious food supply.
Agents of food spoilage; enzymes and chemical agents.
The role of microorganisms in food spoilage and organisms associated with deterioration of foods.
The role of temperature in food spoilage.
The document discusses yeasts that are used as starter cultures in fermented foods. It provides background on the early history of fermentation and then discusses the properties of yeast cells. It outlines the different types of metabolisms in yeasts and how they are classified. The document then examines the various roles yeasts play in fermenting different types of foods like dairy products, meats, cereals, beverages and more. It provides examples of common yeast species used in fermenting these different food categories.
This document provides an introduction to food microbiology. It discusses how microorganisms can cause food to deteriorate through growth and enzymatic changes, but can also be beneficial through processes like fermentation. Probiotics are discussed as beneficial microbes taken as supplements. Food spoilage and its causes like microbial growth are also explained. The role of moisture content in a food's perishability is covered.
The document discusses different types of microorganisms that can be found on foods, including bacteria, molds, and yeasts. It describes their structures, modes of reproduction, and optimal temperature and moisture conditions for growth. Several pathogens that can cause foodborne illness are also identified. Food preservation aims to prevent spoilage and ensure safety by controlling factors like pH, water activity, temperature, and oxygen levels that influence microbial growth.
ABSTRACT- Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf
life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great
parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism
which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for
the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e.
achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to
explore all alternative food sources may in time make enzyme applications more attractive to the food industry
Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning,
Perishable foods
This document provides an overview of a webinar series on food microbiology. It begins with introducing basic microbiology concepts like bacterial structure and classification. It then discusses various factors that influence microbial growth in food like pH, water activity, nutrients, and temperature. Several pathogenic bacteria of concern in food production are described in more detail, including E. coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum. The document concludes with briefly outlining the growth characteristics of some significant microorganisms.
The document discusses various factors that influence the growth and activity of microorganisms in food. Internally, key factors include nutrient contents, water activity, pH, redox potential, and osmotic pressure. Externally, temperature is a major influence on microbial growth rates, with psychrophiles, mesophiles, and thermophiles having different optimal temperature ranges. The document also discusses how these various factors affect the heat resistance of microorganisms.
its about role of microbiology in food safety and role of Microbiology in discovering new technologies and techniques .Microbes can attack food and deteriorate its quality and safety for human consumption . it also tells about the microbial food safety concerns with respect to economy.
1) Microbiology is the study of microorganisms like bacteria, fungi, protozoa and algae that are essential to food chains and life.
2) Foods naturally contain microbes that depend on what organisms access the food and how they interact over time, originating from raw materials and introduced during processing.
3) Microorganisms can cause spoilage, foodborne illness, or beneficially transform foods through fermentation. The history of understanding microorganisms in food dates back thousands of years and key figures like Pasteur helped establish their role in spoilage and develop preservation methods like pasteurization.
Este documento resume que la hiperactividad infantil es un trastorno neurológico que afecta al 3-5% de los niños, más común en niños que niñas. Un 25% de niños hiperactivos tienen problemas como actos delictivos o abuso de sustancias. El déficit de atención, no el exceso de actividad motora, es el principal problema. También describe la ansiedad como un estado de alerta ante un peligro imaginario y el trastorno piromaníaco como un impulso irresistible a provocar incendios por placer y al
This document discusses microbial spoilage of fresh and processed foods. It begins by defining food spoilage as a state where food loses its good qualities due to undesirable changes caused by microorganisms, moisture changes, oxidation, temperature abuse, insects or rodents. Foods are classified as non-perishable, semi-perishable or perishable based on their moisture content and stability during storage. The growth and numbers of microorganisms in foods are affected by contamination, pretreatment methods, environmental conditions like temperature, oxygen levels, and the inherent properties of the foods themselves including acidity and redox potential. Microbial growth can increase through symbiotic or sequential associations between different organisms.
This document discusses molds used as starter cultures in foods and their properties. It provides information on the structure and growth conditions of molds. Major molds used in food production include Penicillium camemberti and P. roqueforti for cheesemaking, and P. nalgiovense for fermented meat sausages. Aspergillus oryzae and A. niger are also used for producing enzymes in foods. Molds are useful in the food industry due to their lytic enzymes and ability to produce flavors and textures in fermented products like cheese and cured meats.
Food spoilage is caused by the growth of microorganisms like bacteria, molds, and yeasts on foods. When microbes contaminate foods, they can cause undesirable changes through their waste products or physical presence, making foods unsuitable for consumption. Common signs of spoilage include offensive smells, mold growth, and changes in color or texture. Proper food handling and storage helps prevent or slow down spoilage by controlling factors like temperature, moisture, and nutrients that microbes need to grow.
This document discusses probiotics and fermented foods. It defines probiotics as live microorganisms that are similar to beneficial microorganisms found in the human gut. Probiotics must be able to survive passage through the digestive system, attach to intestinal cells, and exert beneficial health effects. Fermented foods are produced through the metabolic process of microbes like bacteria and yeast, through processes like lactic acid fermentation. Fermented foods can provide health benefits like improved nutrient absorption and promotion of a healthy gut microbiome. Examples of fermented foods mentioned include yogurt, sauerkraut, and kefir.
This document discusses food spoilage, including definitions, types, causes, and examples of spoilage in different food categories like meat, dairy, fruits and vegetables. It defines food spoilage as any changes that make food unacceptable for consumption. Spoilage can be caused by physical injury, enzymatic degradation, or microbial activity. The main types are physical, chemical, and microbial spoilage. Microbial spoilage is the most common and is caused by the growth of microorganisms like bacteria, yeasts and molds. Specific examples of spoilage in foods like meat, milk, eggs and produce are provided.
Recent advancments in food and dairy microbiologyMicrobiology
Recent advancements in food and dairy microbiology include the use of microorganisms in fermentation and food safety. Fermentation uses yeast and bacteria to produce foods like bread, beer, wine, yogurt and cheese. Regarding food safety, pathogenic bacteria are combatted using probiotic bacteria, bacteriocins, and bacteriophages. Additionally, some microbes produce biopolymers like alginate, cellulose, and poly-γ-glutamic acid that are used as thickeners in foods. Other advancements involve biofertilizers and biopesticides that use microbes like Rhizobium, Azotobacter, Bacillus thuringiensis to enrich soil and control pests in
This document discusses food microbiology, including microorganisms in food and the factors that affect their growth. It also addresses food preservation methods like refrigeration, canning, and fermentation. Finally, it covers food-borne illness and several fermented foods, describing the microbial processes involved in producing items like beer, wine, bread, yogurt, and cheese.
This document discusses factors that influence the growth of microorganisms in food. It outlines the history of food microbiology and preservation methods. Intrinsic factors like pH, moisture content and nutrients and extrinsic factors like temperature, atmosphere and water activity determine which microbes can grow. Common preservation methods mentioned include canning, pasteurization, cooking, refrigeration, freezing and drying which make the environment unsuitable for microbial growth.
Basic food microbiology for food servicesAltaz Ahmed
This document provides an overview of basic food microbiology for food services. It discusses what food hygiene is, common types of bacteria and their characteristics, sources of microorganisms, time and temperature control, and introduces the Hazard Analysis Critical Control Point (HACCP) system. Key points covered include that bacteria can spoil or cause illness in food if allowed to multiply, high risk foods require proper refrigeration, and the HACCP system establishes critical control points and limits to ensure food safety.
Food spoilage occurs when bacteria, fungi or other microorganisms contaminate and deteriorate food, making it unsafe for human consumption. Preventing spoilage involves various preservation methods like refrigeration, freezing, salting, sugaring and canning which inhibit microbial growth and slow chemical changes in foods. One third of the world's food is lost to spoilage each year, so effective preservation helps reduce food waste and ensure a safe, nutritious food supply.
Agents of food spoilage; enzymes and chemical agents.
The role of microorganisms in food spoilage and organisms associated with deterioration of foods.
The role of temperature in food spoilage.
The document discusses yeasts that are used as starter cultures in fermented foods. It provides background on the early history of fermentation and then discusses the properties of yeast cells. It outlines the different types of metabolisms in yeasts and how they are classified. The document then examines the various roles yeasts play in fermenting different types of foods like dairy products, meats, cereals, beverages and more. It provides examples of common yeast species used in fermenting these different food categories.
This document provides an introduction to food microbiology. It discusses how microorganisms can cause food to deteriorate through growth and enzymatic changes, but can also be beneficial through processes like fermentation. Probiotics are discussed as beneficial microbes taken as supplements. Food spoilage and its causes like microbial growth are also explained. The role of moisture content in a food's perishability is covered.
The document discusses different types of microorganisms that can be found on foods, including bacteria, molds, and yeasts. It describes their structures, modes of reproduction, and optimal temperature and moisture conditions for growth. Several pathogens that can cause foodborne illness are also identified. Food preservation aims to prevent spoilage and ensure safety by controlling factors like pH, water activity, temperature, and oxygen levels that influence microbial growth.
ABSTRACT- Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf
life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great
parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism
which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for
the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e.
achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to
explore all alternative food sources may in time make enzyme applications more attractive to the food industry
Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning,
Perishable foods
This document provides an overview of a webinar series on food microbiology. It begins with introducing basic microbiology concepts like bacterial structure and classification. It then discusses various factors that influence microbial growth in food like pH, water activity, nutrients, and temperature. Several pathogenic bacteria of concern in food production are described in more detail, including E. coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum. The document concludes with briefly outlining the growth characteristics of some significant microorganisms.
The document discusses various factors that influence the growth and activity of microorganisms in food. Internally, key factors include nutrient contents, water activity, pH, redox potential, and osmotic pressure. Externally, temperature is a major influence on microbial growth rates, with psychrophiles, mesophiles, and thermophiles having different optimal temperature ranges. The document also discusses how these various factors affect the heat resistance of microorganisms.
its about role of microbiology in food safety and role of Microbiology in discovering new technologies and techniques .Microbes can attack food and deteriorate its quality and safety for human consumption . it also tells about the microbial food safety concerns with respect to economy.
1) Microbiology is the study of microorganisms like bacteria, fungi, protozoa and algae that are essential to food chains and life.
2) Foods naturally contain microbes that depend on what organisms access the food and how they interact over time, originating from raw materials and introduced during processing.
3) Microorganisms can cause spoilage, foodborne illness, or beneficially transform foods through fermentation. The history of understanding microorganisms in food dates back thousands of years and key figures like Pasteur helped establish their role in spoilage and develop preservation methods like pasteurization.
Este documento resume que la hiperactividad infantil es un trastorno neurológico que afecta al 3-5% de los niños, más común en niños que niñas. Un 25% de niños hiperactivos tienen problemas como actos delictivos o abuso de sustancias. El déficit de atención, no el exceso de actividad motora, es el principal problema. También describe la ansiedad como un estado de alerta ante un peligro imaginario y el trastorno piromaníaco como un impulso irresistible a provocar incendios por placer y al
Este documento apresenta as regras para utilizar um extintor de incêndio de forma segura, listando os passos como segurar o extintor na posição vertical, remover o selo de segurança, pressionar a alavanca e direcionar o jato para a base das chamas enquanto varre a superfície devagarmente.
Un blog es un sitio web que recopila artículos de uno o más autores de forma cronológica, con el artículo más reciente apareciendo primero. Los blogs permiten a los lectores comentar los artículos y al autor responder, estableciendo un diálogo. Los blogs pueden tratar sobre una variedad de temas como personas, periodismo, empresas, tecnología y educación.
Este documento describe las responsabilidades y procedimientos de los fiscales electorales. Los fiscales deben conocer la legislación para defender los votos de forma segura y resolver problemas. También deben mantener una actitud firme pero educada para garantizar elecciones justas. El documento explica los procesos de apertura, votación y escrutinio, incluyendo cómo fiscalizar la identidad de los votantes y prevenir fraudes electorales.
La energía nuclear consiste en modificar los núcleos de los átomos para generar una variación de masa que se convierte en energía según Einstein. Para lograr esto, los átomos deben alcanzar altas velocidades, lo que originalmente se conseguía aplicando altas tensiones. Un dispositivo llamado flyback, que es un transformador de núcleo de ferrita, puede elevar la tensión de acuerdo a su estructura y así generar fácilmente las altas tensiones necesarias para la energía nuclear.
“Campaña de Vacunación contra la Influenza 2013.”Sabrina Apablaza
La campaña de vacunación contra la influenza en Chile en 2013 busca vacunar a lactantes de 6 a 23 meses, adultos mayores de 65 años, personas con enfermedades crónicas, y embarazadas de más de 13 semanas. El Ministerio de Salud adquirió 3.5 millones de dosis de la vacuna de los proveedores Sanofi Pasteur, incluyendo versiones para adultos y niños. La tasa de influenza en Chile se ha mantenido levemente por encima del promedio de años anteriores.
El documento habla sobre sugerencias de regalos tecnológicos para la Navidad, incluyendo tablets y smartphones a diferentes precios, dispositivos de entretenimiento como televisiones y bocinas, wearables como relojes y pulseras, accesorios para casas inteligentes, y juguetes tecnológicos para niños.
Давайте делать Inbound marketing! часть 2Kirill Sopot
4 практики инбаунд маркетинга. Портрет покупателя. Исключительно Качественный Контент. Контент + Контекст. Вторая презентация на тему инбаунд маркетинга. Далеко еще до совершенства, но стараюсь излагать мысли по мере их поступления. Пишите комментарии всегда рад обратной связи.
El documento presenta información sobre un proyecto de estudio del corazón realizado por estudiantes de enfermería de la Universidad Técnica de Ambato. El proyecto fue dirigido por el Dr. Gustavo Moreno como parte de la asignatura de anatomía y contó con la participación de 6 estudiantes. El estudio se llevó a cabo entre octubre y marzo de 2016 y utilizó como bibliografía textos de Hernández, García-Monco y Nolla sobre manifestaciones clínicas y patología general, y de Rosell, Borjas y Torres
Apresentação Rio Preto Rodeo Country BullsComunicrp
O Rio Preto Rodeo Country Bulls celebra 15 anos de sucesso atraindo mais de 100 mil pessoas anualmente. É um dos maiores rodeios do país em público e qualidade, com shows, camarotes e divulgação de marcas. Destaca-se na mídia nacional e regional, promovendo marcas de expositores.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Shooting in the Dark: an analysis of Collateral MurderRicardo D'Aguiar
The document summarizes the context surrounding the "Collateral Murder" video released by Wikileaks in 2010. It provides background on the US invasion of Iraq in 2003 and the ensuing instability, including ongoing suicide bombings and attacks. It then discusses the video footage, captured unintentionally by US helicopters in 2007, showing an encounter with armed men in Baghdad that left over a dozen dead. The document examines the video's production using sophisticated military equipment and its impact upon release, achieving widespread attention and debate over the Iraq War and rules of engagement.
B. Vignesh is applying for a new position and provides his resume. He has over 3 years of experience in testing telecommunication circuit boards. He has a B.E. in Electronics and Communication from Anna University and has worked as a failure analysis engineer and senior quality engineer at two companies. His technical skills include testing tools like DMM, QMAX Tester and programming skills. He is proficient in debugging, root cause analysis and quality processes. He is looking for a new challenge to utilize his technical and problem solving skills.
este trabajo trata de la creación de una empres de COMERCIALIZACIÓN DE CAFÉ GURMET EN EL MUNICIPIO DE SAMANIEGO NARIÑO, trabajo de diseño de proyectos de la universidad UNAD,del grupo 95
Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment.
This document reviews strategies for producing probiotic non-dairy products and evaluating their health benefits. It discusses using fruit juices as a matrix for probiotic microorganisms and describes studies processing probiotic mango and mixed berry juices. Major factors affecting probiotic survival in juices are addressed, along with strategies like fortification with prebiotics, microencapsulation, adaptation, and continuous fermentation technologies. The viability of probiotics in food products depends on maintaining concentrations of 106-107 CFU/g at consumption.
fermentation process &its contribution in pharmacy.Himangshu Sharma
Fermentation is an ancient process that has traditionally been used to preserve foods and is now widely used in various industries including pharmaceuticals. The document discusses the history of fermentation and defines it as a metabolic process in which microorganisms break down carbohydrates in the absence of oxygen. Key benefits of fermentation include extending the shelf life of foods, adding flavors and aromas, and in some cases increasing vitamin content. Fermentation is used to produce various products including alcoholic beverages, industrial enzymes, vitamins, antibiotics, and organic acids. The document also describes different types of fermentation processes and factors that affect fermentation.
This document discusses probiotics and nutraceuticals. It defines probiotics as live microorganisms that provide health benefits, such as certain bacteria found in yogurt. Probiotics can help control diseases and improve digestion. Nutraceuticals are biologically active food substances that provide health benefits and can be used to treat diseases. Examples include plant constituents and probiotics. The document categorizes nutraceuticals based on their food source, mechanism of action, and chemical nature. It explores the potential of probiotics as nutraceuticals and their health benefits.
In tech fermentation-processes_using_lactic_acid_bacteria_producing_bacterioc...Beneficial Biologics
This document discusses the use of lactic acid bacteria and bacteriocins for food preservation and improving food properties. Lactic acid bacteria play a key role in food fermentation by contributing to sensory properties and microbiological safety. Bacteriocins produced by lactic acid bacteria are antimicrobial peptides that can enhance food safety. Recent interest has grown in bacteriocin-like inhibitory substances from lactic acid bacteria due to their potential as natural antimicrobials in foods. However, literature is lacking on using bacteriocins or bacteriocin-producing strains to preserve and improve the properties of vegetable and fruit products.
Phytochemical Composition and Nutritional Properties of Non-Diary Probiotic B...CrimsonpublishersNTNF
This document summarizes a research study on the phytochemical composition and nutritional properties of non-dairy probiotic beverages. Key findings include:
- Probiotic beverages were produced using extracts of various fruits, vegetables, and herbs. Phytochemical analysis found the presence of cardiac glycosides, alkaloids, flavonoids, and reducing sugars but not steroids, phenols, tannins, terpenoids, glycosides, or saponins.
- Proximate analysis found the beverages had high moisture content (over 96%), low levels of fat and carbohydrates, and no crude fiber. Crude protein and ash levels varied between samples.
- The
This document provides an introduction to the course "Food Science & Technology" presented by Abdirahman Yusuf Ali. It begins with an introduction to food science and technology, defining food and classifying foods according to their functions. It then discusses the introduction, importance, and objectives of studying food science and technology, including producing safe and quality food products, adding value to food, and securing food security. The document provides background on food processing, fortification, chemistry, microbiology, and other key concepts in food science.
Food processing and sensory evaluation of food shyammishra59
This document discusses food processing and sensory evaluation of food. It describes the three levels of food processing - primary, secondary, and tertiary - and provides examples of each. Primary processing makes raw foods edible, secondary processing creates familiar foods from ingredients, and tertiary processing produces ready-to-eat foods. Food processing provides benefits like preservation, distribution, and consistency, but can decrease nutrients and introduce health risks from additives. Sensory evaluation is important for the food industry to develop new products, cut costs, ensure quality and product acceptability, and for quality assurance.
Food Science and Technology is the study of food, including its composition, properties, processing, packaging, and safety. The document defines food and classifies it according to its functions in the body. It introduces food science and technology, explaining that food scientists study food properties and develop safe, quality foods, while food technology applies these findings to food processing, packaging, and use. Key aspects of food science and technology discussed include food constituents, processing, fortification, chemistry, safety, and nutrients versus non-nutrients. Reasons to study this field are also provided, such as producing quality, safe foods; adding value through processing; and ensuring food security.
Role of Microorganism and Enzymes in Food Preservation by Pallavi Wani.pptxPallavi Wani
Microorganisms and enzymes play an important role in food preservation by extending shelf life. Lactic acid bacteria are commonly used to ferment dairy products and meats through the production of lactic acid, which prevents spoilage. Enzymes also contribute to food processing, with amylase breaking down starches and pectinase used in the coffee industry. Recently, genetic engineering has helped enhance the production of microbial enzymes for various food applications.
Bacillus coagulans is a spore-forming probiotic bacterium that is heat-resistant and can be used in food production. It has been added to baked goods. Yeast enzymes produced through recombinant methods have food applications. Probiotics like certain Bifidobacteria strains can extend the shelf life of foods like fish and shrimp by inhibiting harmful bacteria. Probiotic bacteria have potential for use in fruit juices and dairy products. They may also improve immune function and help treat conditions like HIV in children by boosting the immune system. Vegetables and fruits can also act as carriers for probiotics. Probiotic survival in foods like ice cream has been demonstrated without affecting sensory properties.
The document discusses food preservation and processing. It provides definitions of food processing as transforming raw materials into edible products through labor, machinery and scientific knowledge. Food processing aims to store and transport foods, protect from contamination, increase shelf-life and make foods attractive to consumers. Key techniques mentioned include salting meats and fish, fermenting milk, pickling vegetables, freezing and sugar confectionery. The document also discusses major food components like water, carbohydrates, proteins and lipids; and techniques like canning, pasteurization, use of preservatives and historical developments in food processing.
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk products.
This document discusses functional foods and nutrition. It begins by defining functional foods as foods that are claimed to promote health or provide benefits beyond basic nutrition. Examples mentioned include fresh foods like carrots, processed foods like oats, and modified foods where nutrients have been enhanced or added, such as tomatoes with increased lycopene or iron-fortified milk.
Common functional compounds discussed include lycopene, beta-glucans, omega-3 fatty acids, catechins, stanols, probiotics, isoflavones, and calcium. The development of functional foods is part of a strategy to improve nutritional intake. Key questions raised about functional foods include which needs they aim to meet, how effectively they work in
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
Probiotics are live microorganisms that provide health benefits when consumed. Elie Metchnikoff first proposed the concept of probiotics in 1907, suggesting that consuming fermented milk could promote health. Probiotics are found naturally in foods like yogurt and fermented foods. They help balance intestinal bacteria, produce vitamins, and may provide benefits like reducing antibiotic-associated diarrhea, lowering cholesterol, treating allergies, and preventing colon cancer. Common probiotic strains include Lactobacillus and Bifidobacterium. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Foods containing both probiotics and prebiotics are called synbiotics and may provide additional health benefits.
The document discusses the health benefits of probiotic foods. It begins with a brief history of probiotics and defines them as live microorganisms that benefit the host. Probiotics can establish a healthy gut flora, produce antimicrobial substances, and boost immunity. They help treat conditions like antibiotic-associated diarrhea, hepatic encephalopathy, and H. pylori infections. The document examines the selection of probiotic strains and establishes their role in supporting digestive and overall health.
This document discusses several topics related to food microbiology. It begins by listing intrinsic and extrinsic factors that affect microbial growth in food, such as pH, moisture content, temperature, and nutrients. It then discusses how these various factors like pH, water activity, and salt/sugar concentrations specifically impact the growth of microorganisms like bacteria, molds, and yeasts. The document also covers chemical changes caused by microbes in different foods, how microbes are classified based on structure and temperature tolerance, and provides examples of diseases caused by different viruses.
This document discusses the benefits of taking organic probiotic supplements to support digestive and overall health. It explains that probiotics contain beneficial bacteria that help digest foods, absorb nutrients, and protect against toxins. It also notes that many people no longer get enough probiotics through cultured foods in their diet. The document recommends choosing an organic probiotic supplement that contains prebiotic fibers, pH-balancing ingredients, and enzymes to help the probiotic bacteria survive and colonize in the intestines, thereby supporting digestive health, immunity, and overall well-being.
1. Health benefits of fermented foods: microbiota and
beyond
Maria L Marco1
, Dustin Heeney1
, Sylvie Binda2
,
Christopher J Cifelli3
, Paul D Cotter4
, Benoit Foligne´ 5
,
Michael Ga¨ nzle6
, Remco Kort7
, Gonca Pasin8
, Anne Pihlanto9
,
Eddy J Smid10
and Robert Hutkins11
Fermented foods and beverages were among the first
processed food products consumed by humans. The
production of foods such as yogurt and cultured milk, wine and
beer, sauerkraut and kimchi, and fermented sausage were
initially valued because of their improved shelf life, safety, and
organoleptic properties. It is increasingly understood that
fermented foods can also have enhanced nutritional and
functional properties due to transformation of substrates and
formation of bioactive or bioavailable end-products. Many
fermented foods also contain living microorganisms of which
some are genetically similar to strains used as probiotics.
Although only a limited number of clinical studies on fermented
foods have been performed, there is evidence that these foods
provide health benefits well-beyond the starting food materials.
Addresses
1
Department of Food Science & Technology, University of California,
Davis, USA
2
Danone Nutricia, Centre Daniel CArasso, Avenue de la Vauve – Route
De´ partementale 128, 91120 Palaiseau, France
3
National Dairy Council, 10255 W. Higgins Road, Rosemont, IL 60018,
USA
4
Teagasc Food Research Centre, Moorepark and APC Microbiome
Institute, Cork, Ireland
5
Lille Inflammation Research International Center, Inserm U995,
University of Lille, CHRU de Lille, France
6
University of Alberta, Department of Agricultural, Food and Nutritional
Science, Edmonton, Alberta, Canada
7
Netherlands Organization for Applied Scientific Research (TNO),
Microbiology and Systems Biology, Zeist and VU University Amsterdam,
Department of Molecular Cell Biology, Amsterdam, The Netherlands
8
California Dairy Research Foundation, 501 G Street, #203, Davis, CA
95616, USA
9
Natural Resources Institute Finland, Myllytie 1, 31600 Jokioinen, Finland
10
Wageningen University, Laboratory of Food Microbiology, P.O. Box
17, 6700 AA Wageningen, The Netherlands
11
Department of Food Science and Technology, 258 Food Innovation
Center, University of Nebraska – Lincoln, Lincoln, NE 68588-6205, USA
Corresponding author: Hutkins, Robert (rhutkins1@unl.edu)
Current Opinion in Biotechnology 2017, 44:94–102
This review comes from a themed issue on Food biotechnology
Edited by Patrick Stover and Saurabh Mehta
http://dx.doi.org/10.1016/j.copbio.2016.11.010
0958-1669/# 2016 Elsevier Ltd. All rights reserved.
Introduction
Fermented foods and beverages are staples of the human
diet and have been produced and consumed since the
development of human civilizations [1]. Fermented foods
are generally defined as those foods or beverages made
through controlled microbial growth and enzymatic con-
versions of major and minor food components (Figure 1).
Food fermentation processes can be categorized by the
primary metabolites and microorganisms involved: alco-
hol and carbon dioxide (yeast), acetic acid (Acetobacter),
lactic acid (lactic acid bacteria (LAB) belonging to genera
such as Leuconostoc, Lactobacillus, and Streptococcus), pro-
pionic acid (Propionibacterium freudenreichii), and ammonia
and fatty acids (Bacillus, molds). Fermentations can also
be described based on the food substrates, which include
meats and fish, dairy, vegetables, soy beans and other
legumes, cereals, starchy roots, and grapes and other
fruits. Raw materials that contain high concentrations
of monosaccharides and disaccharides, or in some cases
starch, are fermented by yeasts or lactic acid bacteria.
Molds and Bacillus are generally employed for starch
saccharification or proteolysis or as secondary ripening
microbiota after a primary fermentation.
As a result of the multitude of food-microbe combina-
tions, there are thousands of different types of fermented
foods and beverages. At least some form of these products
is consumed by nearly every culture world-wide. Despite
their long history, popularity, and culinary importance,
the acceleration and industrialization of food production
over the past century has reduced the diversity of fer-
mented foods, particularly in the West. Recently, howev-
er, fermented foods have regained popularity as part of
Western diets that emphasize artisanal processes. One
reason for this surge in interest is their health-promoting
potential. Recently, several groups have suggested that
fermented foods should be included as part of national
dietary recommendations [2,3]. This review will address
what is currently known about how some of those foods
support human health and the potential mechanisms
underlying those effects.
Traditional fermented foods are diverse but
stable microbial ecosystems
Traditional food fermentations are elegantly simple in that
they generally require very few ingredients and minimal
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2. preparation and processing. Although some fermentations
contain only a few dominant taxa (Table 1), strain differ-
ences and population dynamics during processing can be
remarkably complex. In some foods, even minor altera-
tions to species diversity or numbers can result in signifi-
cantly different food products and variations in quality and
organoleptic properties. Therefore, a microbial composi-
tion with temporal and spatial stability and resilience
results in consistent fermentations and process conditions
that are necessary to produce high quality food.
Recent studies have explored the microbial diversity of
numerous fermented food types and their associations with
Health benefits of fermented foods Marco et al. 95
Figure 1
Raw Materials
Fermented Foods
Chemicals
salt
nitrite,nitrate
sulfites
Enzymes
malt
chymosin
koji
fungal
animal
microbial
Products
lactate, acetate
ethanol
carbon dioxide
starter culture
backslopping,
pitching
natural,
spontaneous
Fermentation
organisms
anaerobic
aerobic
Environment
Bioactives
peptides
exopolysaccharides
phenolics
neurotransmitters
vitamins
Reduction
phytates
allergens
FODMAPS
Properties
flavor and aroma
texture
appearance
preservation
Current Opinion in Biotechnology
Overview of the transformative nature of fermented foods. Raw materials are fermented in specific conditions to create interesting and desirable
foods. Fermentation then creates novel and potentially health promoting compounds in foods, while removing those with negative health potential.
Table 1
Primary source of fermentative organisms for common fermented foods and beverages. Microbial associations shown in the table are
stable over time and show remarkable similarity in different regions or countries
Food Source of organisms Organisms
Yogurt Starter culture St. thermophilus, L. delbrueckii ssp. bulgaricus
Cheese, sour cream Starter culture, backslopping Lc. lactis, Lu. mesenteroides
Sausage Backslopping, starter culture, spontaneous L. sake, L. plantarum, S. carnosus, S. xylosus, P. acidlactici
Wine Spontaneous, starter culture Sa. cerevisiae, O. oeni
Beer Backslopping, starter culture Sa. cerevisiae (L. brevis)
Bread Starter culture Sa. cerevisiae
Sourdough bread Backslopping L. sanfranciscensis, C. humilis
Sauerkraut or kimchi Spontaneous Lu. mesenteroides, L. plantarum, L. brevis
Olives Spontaneous L. plantarum
Soy sauce, miso Starter culture, spontaneous A. soyae, Z. rouxii, T. halophilus
Tempeh Starter culture, backslopping R. oligosporus
Natto Starter culture, backslopping B. subtilis var. natto
St., Streptococcus; L., Lactobacillus; Lc, Lactococcus; Lu., Leuconostoc; S., Staphylococcus; P., Pediococcus; Sa., Saccharomyces; O.,
Oenococcus; C., Candida; A., Aspergillus; Z., Zygosaccharomyces; T., Tetragenococcus; R., Rhizopus; B., Bacillus.
www.sciencedirect.com Current Opinion in Biotechnology 2017, 44:94–102
3. metabolite and sensory attributes, such as acidity and
texture. Importantly, this research not only informs fer-
mentation management efforts, but also fundamental eco-
logical concepts for improving the nutritional properties
and organoleptic quality of fermented foods [4,5
,6].
Benefits of fermented foods
Fermentation can be viewed as a biological method of
food preservation. Foods produced in this way have a
reduced risk of contamination when enriched in antimi-
crobial end-products, such as organic acids, ethanol, and
bacteriocins. Advantages of fermented foods also include
the new and desirable tastes and textures that are
completely unlike those present in the starting materials.
Other benefits are more specific to the particular food
type. Table olives, for example, are inedible without the
microbial (or chemical) — induced removal of bitter-tast-
ing phenolic compounds. Another example is the growth
of bakers’ yeast (Saccharomyces cerevisiae), alone or with
lactic acid bacteria, that achieves dough leavening during
bread manufacture.
Beyond these characteristics, it is increasingly understood
that some fermented foods also promote human health in
ways not directly attributable to the starting food materi-
als. That is, the outcomes of fermentation, and the
contributions of microbes, in particular, can provide ad-
ditional properties beyond basic nutrition. Recent human
clinical studies on fermented foods support this possibili-
ty (Table 2). Large cohort investigations have revealed
strong associations between consumption of fermented
dairy foods and weight maintenance [7]. Likewise, other
long-term prospective studies show reductions in risk of
cardiovascular disease (CVD), type 2 diabetes (T2D), and
overall mortality from frequent yogurt consumption
[8
,9–11]. These benefits might extend to immediate
physiological responses, a possibility recently indicated
by the finding that fermented milk consumption im-
proved glucose metabolism and reduced muscle soreness
induced by acute resistance exercise [12]. Similarly, evi-
dence is accumulating for anti-diabetic and anti-obesity
benefits of kimchi [13]. In inflammatory bowel diseases
and other immune-related pathologies such as arthritis
and sclerosis, health benefits of fermented foods have also
been proposed, although clinical data have not yet been
reported [14]. Lastly, although the microbiota-gut-brain
axis is a nascent field of research, there is an indication
that fermented food consumption can alter mood and
brain activity [15–17]. The following sections discuss how
fermented foods could lead to these outcomes by modi-
fying the food constituents, synthesizing metabolites and
proteins, and providing living microorganisms to the
gastrointestinal (GI) tract.
Transformation of food constituents
During fermentation, the enzymatic activity of the raw
material and the metabolic activity of microorganisms can
change the nutritive and bioactive properties of food
matrices in a manner that has beneficial consequences
for human health. For example, most cheeses are typical-
ly well-tolerated by lactose-intolerant individuals because
some of the lactose originally in the milk is fermented and
the remaining lactose is separated into the whey fraction
during cheese production. Yogurt, in particular, is gener-
ally well tolerated by lactose-maldigesters due to the
in vivo release of b-galactosidase by yogurt cultures
[18]. The bacterial b-galactosidases survive the acidic
conditions of the stomach, apparently being physically
protected within the bacterial cells and facilitated by the
buffering capacity of yogurt. This mechanistic under-
standing was instrumental in these yogurt-associated
species (Lactobacillus delbrueckii subsp. bulgaricus and
Streptococcus thermophilus) becoming the only live
microbes for which an EFSA health claim has been
approved [19]. Specifically, the EFSA claim states that
‘Live yogurt cultures in yogurt improve digestion of
yogurt lactose in individuals with lactose maldigestion’.
Another dairy constituent, conjugated linoleic acid, a fatty
acid with putative atheroprotective properties, can be
enriched by LAB that possess linoleate isomerase. Some
LAB also have proteolytic capacities active in milk and
other foods that can result in increased concentrations of
bioactive peptides and polyamines [20]. It should be
noted that biogenic amines, which are generally undesir-
able, can also be produced in such fermentations [21].
Several peptides and peptide fractions having bioactive
properties have been isolated from yogurt, sour milk,
kefir, dahi, and other fermented food products. These
and other peptides are being investigated for their anti-
hypertensive, anti-thrombotic, satiety, opioid, immuno-
modulatory, osteogenic, and antioxidant effects [22]. Of
particular interest are the peptides present in fermented
dairy products that have activity as anti-hypertensive
angiotensin-converting-enzyme (ACE) inhibitors [23].
In plant and vegetable fermentations, the growth of LAB
enhances conversion of phenolic compounds such as
flavonoids to biologically active metabolites via expres-
sion of glycosyl hydrolase, esterase, decarboxylase, and
phenolic acid reductase [24]. The subsequent reaction of
these metabolites with anthocyanidins results in forma-
tion of pyranoanthocyanidins or 3-desoxypyranoantho-
cyanidins [25]. Some of these alkyl catechols potently
activate Nrf2 (NFE2L2), the master regulator of oxidant
stress responses in mammals and thereby induce the
expression of anti-oxidant and detoxifying enzymes pro-
tecting against oxidative and chemical damage [26
].
Additionally, fermentation can result in the removal of
toxic or undesirable food constituents such as phytic acid.
This plant-associated, anti-nutritional compound che-
lates divalent metal ions. Fermentation of cereal sub-
strates reduces the pH which optimizes endogenous
96 Food biotechnology
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4. Health benefits of fermented foods Marco et al. 97
Table 2
Recent human studies involving fermented foods
Target Food type (organism(s) if
referenced)
Study characteristics Outcome Reference
(citation number)
T2D Yogurt Adult, 20-year factor-
adjusted prospective,
N = 194 458
Consumption of one serving of yogurt
per day was inversely correlated with
T2D (HR = 0.83, P 0.001)
Chen et al. [8
]
T2D, CHD, mortality FMD Adult, 10-year factor-
adjusted prospective,
N = 4526
Fermented dairy consumption was
inversely associated with overall
mortality (HR = 0.7, P 0.01)
Soedamah-Muthu
et al. [10]
IGM, T2D FMD Adult, extensive
phenotyping, N = 2391
Fermented dairy consumption was
inversely associated with IGM
(HR = 0.74, 95% CI 0.54, 0.99)
Eussen et al. [9]
T2D Yogurt Elderly, 4.1-year factor-
adjusted prospective,
N = 3454
Total yogurt consumption was
associated with a lower T2D risk
(HR = 0.60 P = 0.002)
Dı´az-Lo´ pez
et al. [60]
IGM, T2D Kimchi Adult, PC, crossover RCT,
N = 21, 8 weeks on diet,
4 week washout, 8 weeks
on switched diet
Fermented kimchi decreased insulin
resistance, and increased insulin
sensitivity (P = 0.004 and 0.028,
respectively). The percentages of
participants who showed improved
glucose tolerance were 9.5 and 33.3%
in the fresh and fermented kimchi
groups, respectively
An et al. [13]
Obesity Chungkookjang (Bacillus
licheniformis)
Adult, PC, DB, crossover
RCT, N = 120, 12 week diet
followed by 12 week diet
switch
Percentage body fat, lean body mass,
waist circumference and waist-to-hip
ratio of women in the Chungkookjang
group were significantly improved
compared with the placebo group
Byun et al. [61]
CVD Fermented soy product
(Enterococcus faecium
CRL 183, Lactobacillus
helveticus 416)
Adult, PC, DB, RCT,
N = 49, once daily
consumption for 42 days
Consumption of fermented soy product
led to improved total cholesterol, non-
HDL-C and LDL concentrations
(reduction of 13.8%, 14.7% and
24.2%, respectively, P 0.05)
Cavallini
et al. [62]
Hyperlipidemia Kochujang (Aspergillus
oryzae)
Adult, PC, DB, RCT,
N = 30, three times daily
consumption for 12 weeks
Kochujang-supplemented group,
subjects’ total cholesterol level
significantly decreased (from
215.5 Æ 16.1 mg/dL to
194.5 Æ 25.4 mg/dL, P = 0.001)
Lim et al. [63]
Hypertension Casein-derived
lactotripeptides
Adult, meta-analysis of
20 RCTs
Pooled treatment effect for SBP was
À2.95 mmHg (95% CI: À4.17, À1.73;
P 0.001), and for DBP was
À1.51 mmHg (95% CI: À2.21, À0.80;
P 0.001)
Fekete
et al. [23]
Osteoporosis Kefir Adult, PC, DB, RCT,
N = 40, once daily
consumption for 6 months
Kefir-fermented milk therapy was
associated with short-term changes in
turnover and greater 6-month
increases in hip BMD among
osteoporotic patients
Tu et al. [64]
Muscle soreness FM (Lactobacillus
helveticus)
Adult, PC, DB, RCT,
N = 18, 3 doses of FM
before and after exercise
Muscle soreness was significantly
suppressed by the consumption of FM
compared with placebo (placebo,
14.2 Æ 1.2 score vs. fermented milk,
12.6 Æ 1.1 score, P 0.05)
Iwasa
et al. [12]
Depression
in T2D patients
Coffee Adult, cross-sectional
query based study, N = 89
Patients who drank 3 or more cups of
coffee per day were more common in
the non-depressed group (27/
74 = 36.5%) than in depressed group
(1/14 = 7.1%) (P = 0.032)
Omagari
et al. [17]
Brain intrinsic activity
or emotional attention
Fermented milk
(Bifidobacterium animalis
subsp. lactis,
Streptococcus
thermophiles,
Lactobacillus bulgaricus,
Lactococcus lactis
subsp. lactis)
Adult, PC, RCT, N = 36,
daily consumption for
4 weeks
Consumption of the FM by healthy
women affected activity of brain
regions that control central processing
of emotion and sensation
Tillisch
et al. [15]
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5. phytase activity thus removing most phytic acid. Addi-
tionally, sourdough fermentation and extended fermen-
tation times on other breads can also reduce fermentable
oligosaccharides, disaccharides, monosaccharides, and
polyols (FODMAPS). Reductions in FODMAP content
of wheat and rye bread can increase the tolerance of these
compounds by IBS patients [27,28].
Synthesis of bioactive and nutritive
compounds
Fermentation can also result in new compounds with
health-modulating potential. Lactic acid is one such
metabolite that is synthesized in amounts often reaching
over 1% in LAB fermentations. Lactic acid (or lactate)
was recently shown to reduce pro-inflammatory cytokine
secretion of TLR-activated, bone-marrow-derived
macrophages and dendritic cells in a dose-dependent
manner [29]. Lactate also alters redox status by reducing
the reactive oxygen species burden in intestinal enter-
ocytes [30]. Therefore, should a fraction of the lactic acid
or possibly other organic acids in fermented foods reach
the small intestine those cell products might provide a
core benefit of those foods.
Other microbial-derived products made during fermen-
tation are typically strain dependent. The B vitamins
including folate, riboflavin, and B12 are synthesized from
various non-vitamin precursors by certain bacteria in plant
and dairy foods [31,32]. Amino acids and derivatives with
neurotransmitter (e.g. g-aminobutyric acid) and immu-
nomodulatory functions are also synthesized during fer-
mentation [33]. Additionally, certain secreted proteins
and exopolysaccharides produced during food fermenta-
tions might serve as anti-oxidants [34,35], prevent adhe-
sion of pathogens to the intestinal mucosa [36], or confer
immune-stimulatory [37] or hypocholesterolemic activi-
ties [38,39]. Some polysaccharides also act as prebiotics
and are fermented by the intestinal microbiota to short
chain fatty acids [40].
Delivery of commensal microbes to the GI
tract
Many fermented food and beverage products are pro-
cessed such that viable microorganisms are absent at the
time of consumption. Nonetheless, some of the most
familiar fermented foods, including sauerkraut, kimchi,
kefir, dry fermented sausage, yogurt, cheese, kombucha,
and miso ordinarily contain viable cells in notable quan-
tities ranging between 106
and 109
cells/g or cells/ml. A
relatively large fraction of those microbes survives pas-
sage through the human digestive tract [41,42]. The
ingestion of fermented foods potentially increases the
numbers of microbes in the diet by up to 10 000-fold [43],
and consuming ‘living’ fermented foods on a daily basis
could be equivalent to introducing new, albeit transient
microbes into the indigenous, intestinal microbiota [44].
Such diets contrast with the highly processed and sani-
tized foods consumed in Western societies that limit
microbial exposures. The hygiene (or diversity) hypoth-
esis proposes that such microbial exposures are essential
for the normal development of immune system and
neural function [45,46]. Therefore, consumption of fer-
mented foods may provide an indirect means of counter-
acting the hygienic, sanitized Western diet and lifestyle.
The delivery of high numbers of microorganisms to the
GI tract is supported by the matrix of some fermented
foods which promote the long-term survival of organisms
during distribution and storage. Fermented foods show
particular potential as a practical vehicle in which to
provide established probiotic strains to people in low-
income countries [47,48]. The health-modulating poten-
tial of some of those strains also might be enhanced by the
delivery matrix as indicated by the significantly reduced
levels of colitis in mice fed L. casei BL23 incubated in
milk as opposed to the same strain incubated in non-
nutritive buffer [49]. Interestingly, the cell-associated
proteome of L. casei was modified in response to milk
and expressed certain proteins that contributed to
98 Food biotechnology
Table 2 (Continued )
Target Food type (organism(s) if
referenced)
Study characteristics Outcome Reference
(citation number)
Infection control, bowel
movement normalcy
FM (Lactobacillus casei
Shirota)
Elderly, PC, DB, RCT,
N = 72, once daily
consumption for 6 months
Consumption of FM resulted in
significantly lower incidence of fever
(1.1 days vs. 2.5 days, P 0.05) and
improved bowel movements
(constipation 0.6 times vs. 1 time,
P 0.05) (diarrhea 0.3 days vs.
0.7 days, P 0.05)
Nagata
et al. [65]
IBS Rye bread Adult, PC, DB, crossover
RCT, N = 87, 7–8 pieces
per day, 4 week diet,
4 week washout, 4 week
switch
Signs of IBS (flatulence, abdominal
pain, cramps and stomach rumbling)
were milder on the low-FODMAP rye
bread (P values: 0.04; 0.049; 0.01 and
0.001)
Laatikainen
et al. [27]
T2D, type 2 diabetes; CHD, coronary heart disease; IGM, impaired glucose metabolism; CVD, cardiovascular disease; IBS, irritable bowel syndrome;
PC, placebo controlled; DB, double blinded; RCT, randomized clinical trial; HR, hazard ratio; FDP, fermented dairy products; FM, fermented milk;
SBP, systolic blood pressure; Hg, mercury; DBP, diastolic blood pressure; BMD, bone mineral density; FODMAP, fermentable oligosaccharides,
disaccharides, monosaccharides, polyols.
Current Opinion in Biotechnology 2017, 44:94–102 www.sciencedirect.com
6. reduced inflammatory responses in the mouse intestine
[50
].
Probiotic features of fermented food
microorganisms
Many of the species found in fermented foods are either
identical to or share physiological traits with species
relevant to promoting GI tract health (Table 3). The
importance of this was recently demonstrated by a study
in which cheeses were produced using starter culture
strains (L. delbrueckii subsp. lactis CNRZ327 and
P. freudenreichii ITG) that had been selected based on
their in vitro, anti-inflammatory potential [51
]. When fed
to mice, cheese containing those strains, but not the
control cheese, protected against colitis and epithelial
cell damage.
The concept that live microbes associated with food
fermentations can provide beneficial functions in the
GI tract is consistent with the emerging view that core
health benefits of probiotic cultures can be assigned to a
species, rather than to specific strains of a species [52
]. At
least this is the case for some species of LAB for which
certain strains have long been applied as probiotics.
Therefore, when a fermented food (e.g. sauerkraut, kim-
chi) contains large numbers of live cells belonging to a
species for which health benefits have been demonstrated
(e.g. L. plantarum), a reasonable argument could be made
that these foods should be considered to have similar
health benefits as those conferred by probiotic lactobacilli
of the same species. It is worth noting that some countries
(e.g. Italy and Canada) incorporate a list of species con-
sidered as probiotics in their regulatory guidelines. In
contrast, in most of Europe, foods are not permitted to use
or mention ‘probiotics’ or ‘contain probiotics’ on labels.
Ingestion of viable, fermentation-associated microbes
could therefore exert influence on intestinal epithelial,
immune, and enteroendocrine cells in a manner similar
to existing probiotic strains. Until now, such effects
have been largely attributed to individual strains.
Recent reports using strains of food-associated bacteria,
L. plantarum and L. rhamnosus [53], L. reuteri [54
] and
P. freudenreichii [55], demonstrate the potential of those
bacteria to directly alter host responses in the GI tract.
Synthesis of histamine in vivo by L. reuteri [54
] indicates
that such outcomes could be due to metabolites
already known to be made by many strains of a particular
species.
Fermentation-associated microorganisms might alter the
intestinal composition or function of the autochthonous
microbiota in the GI tract. However the magnitude of
these changes and importance to probiotic efficacy is
currently a point of contention [56,57]. Three ways in
which such changes could occur include trophic interac-
tions (e.g. production of SCFA), direct inhibition or
stimulation of competitors, and indirect effects as a result
of impacting the host [41]. These effects are generally
quite broad and therefore not likely limited to only
certain strains. However, consistent with currently ap-
plied probiotics, fermentation-associated microbes are
likely to be affected by host diet and other gut-associated
factors [58] and are not likely to have long-lasting effects
on the resident colonic microbiota [59].
Conclusions
Heightened interest in the human microbiome as a major
determinant of human health and behavior underscores
the need to understand the functions of microorganisms
and their cell products that enter the GI tract through
food and beverages. Fermented foods are increasingly
understood for their properties that reach well-beyond
preservation and sensory attributes. Therefore, there is a
critical need for additional fundamental research compar-
ing different fermentation-associated strains for core
properties expressed either for food transformations,
product synthesis, or survival and host-microbe interac-
tions in the GI tract. Also needed are randomized, con-
trolled, clinical trials to measure the quantitative and
repeatable effects of different fermented foods on human
health. These studies are implicitly challenging to design
because ‘blinding’ is not possible when whole foods are
compared. Such efforts are still needed, however, because
the benefits of fermented foods are likely greater than the
sum of their individual microbial, nutritive, or bioactive
components. This research will clarify the relevance, and
potentially the necessity, of certain fermented foods in
the human diet and justification for inclusion into national
dietary guidelines.
Acknowledgements
This paper was based in part on an expert panel discussion session held at
the International Scientific Association for Probiotics and Prebiotics Annual
Meeting in Turku, Finland in June 2016. We thank Mary Ellen Sanders for
helpful comments and suggestions.
Health benefits of fermented foods Marco et al. 99
Table 3
Traditional or novel food fermentations with probiotic organisms
Species with recognized
probiotic activitya
Fermented foods that reproducibly
contain high cell counts of
strains of the species
Lactobacillus acidophilus NSLAB long ripened cheese
Lactobacillus johnsonii Kefir
Lactobacillus fermentum Bushera, ting and other African cereal
porridges and beverages
Lactobacillus plantarum Salamib
, sauerkraut/kimchi, olives,
others
Lactobacillus paracasei Salami, kvass, NSLAB in
long-ripened cheese
Lactobacillus rhamnosus ‘Villi’, fermented oatmeal
Lactobacillus casei NSLAB long-ripened cheese
NSLAB, non-starter lactic acid bacteria.
a
According to Health Canada.
b
Fermented foods are printed in bold if presence of the probiotic
organism depends on its addition as competitive starter culture.
www.sciencedirect.com Current Opinion in Biotechnology 2017, 44:94–102
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