Topic
Fermentation in food processing
About: Fermentation in food processing is a research topic. Over the lifetime, 1119 publications have been published within this topic receiving 23769 citations.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: New starter cultures of lactic acid bacteria with an industrially important functionality are being developed that can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages.
Abstract: The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties.
1,800 citations
TL;DR: There is evidence that these foods provide health benefits well-beyond the starting food materials, and 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.
1,180 citations
TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.
1,129 citations
Book•
1 Jun 1985
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Abstract: Vinegar. The Microbiology of Vegetable Fermentations. The Silage Fermentation. Fermentative Upgrading of Wastes for Animal Feeding. Cocoa, Coffee and Tea. Thickeners of Microbial Origin. Bread and Baker's Yeast . Sourdough Breads and Related Products. The Microbiology of Alcoholic Beverages. Cheeses. Fermented Milks. Fermented Protein Foods in the Orient: Shoyu and Miso in Japan. Fermented Fish and Fish Products. Fermented Sausages. Protein-rich Foods Based on Fermented Vegetables. Food Flavour from Yeast. Biology and Technology of Mushroom Culture. Algae as Food . Bio-Enrichment of Fermented Foods: Production of Vitamins in Fermented Foods. Production of Industrial Enzymes and Some Applications in Fermented Foods . Koji. Food Fermentation in the Tropics. African Fermented Foods. Fermented Foods of the Indian Sub-Continent. Fermented Weaning Foods. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. The Impact of Genetic Engineering on Food and Beverage Fermentations. Index
1,029 citations
TL;DR: Major metabolic routes of lactic acid bacteria are reviewed, and how metabolism is influenced by the environmental conditions or manipulated for improved control of food fermentations is indicated.
Abstract: Sensory properties, shelf life, and safety of a majority of fermented foods are determined by the metabolic activity of food fermenting lactic acid bacteria. This communication reviews major metabolic routes of lactic acid bacteria, and indicates how metabolism is influenced by the environmental conditions or manipulated for improved control of food fermentations. Emphasis is placed on homofermentative and heterofermentative metabolism of carbohydrates, organic acids, and the conversion of amino acids with major impact on food safety and quality. In addition to the role of lactic metabolism in food fermentations, their implications for food spoilage are discussed.
641 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 139 |
| 2024 | 199 |
| 2023 | 186 |
| 2022 | 254 |
| 2021 | 65 |
| 2020 | 70 |