Microbial Communities In Fermented Products Current Knowledge And Future Prospects
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Microbial Communities In Fermented Products Current Knowledge And Future Prospects
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Author : Photis Papademas
language : en
Publisher: Frontiers Media SA
Release Date : 2024-05-02
Microbial Communities In Fermented Products Current Knowledge And Future Prospects written by Photis Papademas and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-02 with Science categories.
Probiotics
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Author : Shymaa Enany
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-07-04
Probiotics written by Shymaa Enany and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-04 with Science categories.
Probiotic has been used for centuries especially in fermented dairy products since Metchnikoff associated the intake of fermented milk with prolonged life. Probiotics confer many health benefits to humans, animals, and plants when administered in proper amounts. These benefits include the prevention of gastrointestinal infections and antibiotic-associated diarrhea, the reduction of serum cholesterol and allergenic and atopic complaints, and the protection of the immune system. Furthermore, the proper usage of probiotics could suppress Helicobacter pylori infection and Crohn's disease, improve inflammatory bowel disease, and prevent cancer. In this book, we present specialists with experience in the field of probiotics exploring their current knowledge and their future prospects.
Recent Advancements In Microbial Diversity
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Author : Surajit de Mandal
language : en
Publisher: Academic Press
Release Date : 2020-06-02
Recent Advancements In Microbial Diversity written by Surajit de Mandal and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-02 with Science categories.
Microorganisms are a major part of the Earth’s biological diversity. Although a lot of research has been done on microbial diversity, most of it is fragmented. This book creates the need for a unified text to be published, full of information about microbial diversity from highly reputed and impactful sources. Recent Advancements in Microbial Diversity brings a comprehensive understanding of the recent advances in microbial diversity research focused on different bodily systems, such as the gut. Recent Advancements in Microbial Diversity also discusses how the application of advanced sequencing technologies is used to reveal previously unseen microbial diversity and show off its function. Gives insight into microbial diversity in different bodily systems Explains novel approaches to studying microbial diversity Highlights the use of omics to analyze the microbial community and its functional attributes Discusses the techniques used to examine microbial diversity, including their applications and respective strengths and weaknesses
Indigenous Fermented Foods Of Southeast Asia
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Author : J. David Owens
language : en
Publisher: CRC Press
Release Date : 2014-12-10
Indigenous Fermented Foods Of Southeast Asia written by J. David Owens and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-10 with Technology & Engineering categories.
Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product. The authors describe the production, microbiology, biochemistry, nutritional value, and dietary roles of a wide variety of indigenous fermented foods of Southeast Asia. Emphasizing the microbiological and biochemical processes in fermentations and examining the factors that influence the development of the characteristic microflora and chemical changes induced, they accurately describe each process and critically evaluate the roles of microbes in the fermentation. The classification of products is based on their microbial ecology (i.e. the predominant microbes involved), and the text includes examples of every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and cassava fermentations, alcoholic fermentations, soy sauce, Bacillus fermentations, and lactic acid bacterial fermentations of vegetables, durian fruit, rice noodles, meats, and sea foods. This book answers a series of basic questions addressing: Dominant/desired microbes Suitable factors in processing and the environment Commonly present microbes Compounds utilized as major carbon and energy sources Sources of fermentable carbohydrates Main biochemical activities and chemical changes True yield of product per kilogram of initial raw materials Possible hazards associated with a product How possible hazards may be minimized or eliminated Research needs and opportunities Indigenous Fermented Foods of Southeast Asia evaluates the state of scientific knowledge of the fermentations and identifies specific questions that need to be answered in order to promote the reproducibility, safety and future prospects of these fermented foods.
Microbial Fermentations In Nature And As Designed Processes
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Author : CJ Hurst
language : en
Publisher: John Wiley & Sons
Release Date : 2024-01-04
Microbial Fermentations In Nature And As Designed Processes written by CJ Hurst and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-04 with categories.
Probiotics Current Knowledge And Future Prospects
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Author : Shymaa Enany
language : en
Publisher:
Release Date : 2018
Probiotics Current Knowledge And Future Prospects written by Shymaa Enany and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Microbiology categories.
Probiotic has been used for centuries especially in fermented dairy products since Metchnikoff associated the intake of fermented milk with prolonged life. Probiotics confer many health benefits to humans, animals, and plants when administered in proper amounts. These benefits include the prevention of gastrointestinal infections and antibiotic-associated diarrhea, the reduction of serum cholesterol and allergenic and atopic complaints, and the protection of the immune system. Furthermore, the proper usage of probiotics could suppress Helicobacter pylori infection and Crohn's disease, improve inflammatory bowel disease, and prevent cancer. In this book, we present specialists with experience in the field of probiotics exploring their current knowledge and their future prospects.
Handbook Of Fermented Functional Foods Second Edition
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Author : Edward R.(Ted) Farnworth
language : en
Publisher: CRC Press
Release Date : 2008-05-28
Handbook Of Fermented Functional Foods Second Edition written by Edward R.(Ted) Farnworth and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-28 with Technology & Engineering categories.
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Fermentation
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Author : Bhavbhuti M. Mehta
language : en
Publisher: CRC Press
Release Date : 2012-04-12
Fermentation written by Bhavbhuti M. Mehta and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-12 with Technology & Engineering categories.
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Beneficial Microorganisms In Food And Nutraceuticals
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Author : Min-Tze Liong
language : en
Publisher: Springer
Release Date : 2015-12-11
Beneficial Microorganisms In Food And Nutraceuticals written by Min-Tze Liong and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-11 with Science categories.
This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
Advances In Fermented Foods And Beverages
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Author : Gopal Kumar Sharma
language : en
Publisher: New India Publishing Agency
Release Date : 2021-07-08
Advances In Fermented Foods And Beverages written by Gopal Kumar Sharma and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-08 with Business & Economics categories.
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.