Microbiology Of Fermented Foods
Microbiology of Fermented Foods
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Microbiology of FermentedFoodsSecond editionVolume 1Edited byBrian J.B. WoodDepartment of Bioscience and BiotechnologyUniversity of StrathclydeGlasgow, UKBLACKIE ACADEMIC &. PROFESSIONALAn Imprint of Chapman & HallLondon· Weinheim . New York· Tokyo· Melbourne· Madras
Published by Blackie Academic and Professional, an imprint ofThomson Science, 2-6 Boundary Row, London SEt 8HN, UKThomson Science, 2-6 Boundary Row, London SEI 8HN, UKThomson Science, 115 Fifth Avenue, New York, NY 10003, USAThomson Science, Suite 750, 400 Market Street, Philadelphia, PA 19106, USAThomson Science, Pappelallee 3, 69469 Weinheim, GermanyFirst edition published by Elsevier Applied Science Publishers 1985Second edition 1998 1998 Thomson ScienceSoftcover reprint of the hardcover 2rd edition 1998Thomson Science is a division of International Thomson PublishingI p.Typeset in 10/12 pt Times by Best-set Typesetter Ltd, Hong KongISBN-13: 978-1-4613-7990-4e-ISB N-13: 978-1-4613-0309-1DOl: 10.1007/978-1-4613-0309-1All rights reserved. No part of this publication may be reproduced, stored in aretrieval system or transmitted in any form or by any means, electronic,mechanical, photocopying, recording or otherwise, without the prior writtenpermission of the publishers. Applications for permission should be addressedto the rights manager at the London address of the publisher.The publisher makes no representation, express or implied, with regard tothe accuracy of the information contained in this book and cannot accept anylegal responsibility or liability for any errors or omissions that may be made.A catalogue record for this book is available from the British LibraryLibrary of Congress Catalog Card Number: 97-73963§Printed on acid-free text paper, manufactured in accordance with ANSI!NISO Z39.48-1992 (Permanence of Paper)
To the memory of my parents,who encouraged and supported methrough a long education
ContentsPrefacexixB.l.B. WoodVolume 11 VinegarM.R. Adams1.1 Introduction1.2 Origins of vinegar production1.3 W orId production of vinegar1.4 Uses of vinegar1.5 Raw materials1.6 Production of vinegar stock1.7 Acetification1.8 Processing of vinegar1.9 Vinegar standards, composition and analysisReferences2 The microbiology of vegetable fermentationsL.l. Harris2.1 Introduction2.2 Sauerkraut2.3 Cucumbers for fermented pickle production2.4 Fermented olives2.5 Future researchReferences3 The silage fermentationM.K. Woolford and G. Pahlow3.1 Introduction3.2 Microbiology of silage3.3 Chemistry of silage3.4 Control of fermentationReferences4Fermentative upgrading of wastes for animal feedingS. Neelakantan and K. Singh4.1 9196103103
viiiMICROBIOLOGY OF FERMENTED FOODS4.2 Fermentation of lignocellulosic crop residues4.3 Lactobacillus/yeast fermentation of animal wasteand com (maize)4.4 Other microbial fermentation of wastes4.5 ConclusionReferences1041121201231235 Cocoa, coffee and teaM.S. Fowler, P. Leheup and J.-L. Cordier5.1 Introduction5.2 Cocoa5.3 Coffee5.4 TeaReferences1286 Thickeners of microbial originL.M. Harvey and B. McNeil6.1 Introduction6.2 Traditional thickeners used in the food industry6.3 Xanthan gum (E415)6.4 Gellan (E418)6.5 Gellan-related polysaccharides6.6 Exopolysaccharides from the lactic acid bacteria6.7 Pullulan6.8 Scleroglucan6.9 ConclusionsReferences1487 Bread and baker's yeastl. Jenson7.1 Introduction7.2 Bread7.3 Microbiology of breadmaking7.4 Production and microbiology of baker's yeast7.5 Improvement of yeast strainsReferences1728 Sourdough breads and related productsW.P. Hammes and M.G. Giinzle8.1 Introduction8.2 Microbial ecology of sourdough8.3 Technological effects of sourdough lactic acid bacteria8.4 Physiology of lactic acid bacteria in 62163164165166167172175180187194195199200205207214
CONTENTS9 The microbiology of alcoholic beveragesG.H. Fleet9.1 Introduction9.2 Wine9.3 Cider9.4 Beer9.5 Sake9.6 Distilled alcoholic beveragesReferences10 CheesesG. Stanley10.1 Introduction10.2 Cheese types, production and nutritional aspects10.3 Lactic acid bacteria (LAB): historical review10.4 Microbiology of starter LAB10.5 Microbiology of secondary flora10.6 Functions of starter LAB10.7 Functions of secondary flora10.8 Selection, production and use of LAB10.9 Microbial defects and quality problems10.10 Technology of cheese production10.11 Conclusion and future trendsReferences11Fermented milksH. Oberman and Z. Libudzisz11.1 Introduction11.2 Traditional fermented milks11.3 Non-traditional ('new') fermented milks11.4 Chemical composition of fermented milks11.5 Starters for fermented milks production11.6 Nutritional and physiological aspects of fermented milksReferences12 Fermented protein foods in the Orient: shoyu and misoin JapanT. Y okotsuka and M. Sasaki12.1 Introduction12.2 History12.3 Fermented soybean foods in the Orient: shoyu, miso,tempeh and natto12.4 Manufacture12.5 Recent progress in shoyu and miso production in Japan12.6 336339345351351353361370374408411
MICROBIOLOGY OF FERMENTED FOODSX13 Fermented fish and fish products416C. G. Beddows13.1 Introduction13.2 Fish sauces13.3 Fermented fish pastes13.4 Salted fish13.5 ConclusionsReferences416417429432434434Volume 214 Fermented edients and additivesThe manufacture of fermented sausagesBiochemical and microbiological changes duringsausage ripening14.5 Public health aspects14.6 Future developmentsReferences15 Protein-rich foods based on fermented vegetablesB.J.B. Wood15.1 Introduction15.2 The soybean (Glycine max)15.3 Tempeh production: an outline15.4 Other ingredients15.5 Applications of tempeh in the Western diet15.6 Microbiology of the process15.7 Effects of fermentation on substrate composition15.8 Anti-oxidants15.9 Enzymology15.10 Tempeh bongkrek and other problems15.11 An overview of tempeh15.12 Oncom; ontjom (fermented peanut press cake)15.13 Sufu15.14 Red rice; ang-kak15.15 ConclusionReferences16 Food flavour from yeastH. Stam, M. Hoogland and C. Laane16.1 Introduction16.2 Active yeast-derived 492494495495496497497498499499500505505506
CONTENTS16.3 Inactive yeast-derived flavours16.4 Perspectives and future developmentsReferences17 Biology and technology of mushroom cultureR.I. Scrase and T.I. Elliott17.1 Mushrooms: an overview of the product17.2 Production of Agaricus bisporus17.3 Pests and diseases of Agaricus and their control17.4 Species grown commercially in an Agaricus growthsystem or requiring 'casing'17.5 'Wood-rotting'species17.6 Mycorrhizal species17.7 Future prospectsReferences18 Algae as foodxi517537538543543561571575577579582582585M.A. Borowitzka18.1 Introduction18.2 Spirulina - food and health food18.3 Dunaliella salina - production of beta-carotene18.4 Chlorella18.5 Other algae18.6 New culture systems18.7 ConclusionReferences58558559059259359559759819 Bio-enrichment: production of vitamins in fermented foods603K.H. Steinkraus19.1 Introduction19.2 Enrichment/fortification19.3 Sources of vitamins19.4 Bio-enrichment with protein19.5 SummaryReferences20Production of industrial enzymes and some applications infermented foodsA. Godfrey20.120.220.320.420.520.6IntroductionBrief history of industrial enzymesModem approach to enzyme productionEnzymes from animal materialsEnzymes from plant materialsPrincipal steps in extraction of animal and plant tissues603604606618618619622622622625626629630
xiiMICROBIOLOGY OF FERMENTED FOODS20.7 Enzymes from microbial sources20.8 General principles for industrial production ofmicrobial enzymes20.9 Industrial enzymes - applications in fermented foodproduction20.10 Endogenous enzymes in fermented food materialsReferences21 KojiN. Lotong21.1 Definition and scope21.2 Soybean koji21.3 Rice koji and similar products21.4 Seed inocula21.5 ConclusionReferences22 Food fermentation in the tropicsW.R. Stanton22.1 The decade of the mycotoxins22.2 Antiquity of food processes involving fermentation22.3 Classification and uniqueness22.4 Technology transfer; geographical restriction22.5 Distribution of existing fermented foods22.6 How they evolved22.7 Differentiation by environment and substrate22.8 DiscussionReferences23 African fermented foodsS.A. Odunfa and O.B. 669770070070270670670971271323.1 Introduction23.2 Fermented non-alcoholic starchy foods23.3 Fermented alcoholic beverages23.4 Fermented vegetable proteins23.5 Fermented animal proteins23.6 SummaryReferences713716727739745746746Fermented foods of the Indian subcontinent753R. Sankaran24.1 Introduction24.2 Classification24.3 Fermented milk products24.4 Cereal legume or legume foods753754755764
CONTENTS24.5 Cereal foods24.6 Fermented fruits and vegetables24.7 Meat and fish foods24.8 Miscellaneous24.9 ConclusionReferences25 Fermented weaning foodsM.R. Adams25.1 Breast-feeding and weaning25.2 Weaning, diarrhoeal disease and malnutrition25.3 Lactic fermentation25.4 Fermented weaning foods25.5 Monitoring and challenge studies25.6 Epidemiological evidence25.7 D- and L-Iactate25.8 Nutritional improvements25.9 Germination/malting25.10 ConclusionsReferences26 Potential infective and toxic microbiological hazardsassociated with the consumption of fermented foodsN.J. Rowan, J.G. Anderson and J.E. Smith26.1 Introduction26.2 Fermented foods and opportunist microbial pathogens26.3 Acid resistance of some foodborne pathogens26.4 Spoilage of popular fermented foods26.5 Factors increasing susceptibility of the consumers offermented foods to microbial hazards26.6 The role of fungal toxins (mycotoxins) in fermentedfoodsReferences27 The impact of genetic engineering on food and beveragefermentationsJ.E. Smith27.1 Introduction27.2 Applied genetics and recombinant DNA technology27.3 Genetically engineered plants and microorganisms27.4 The safety of genetically engineered 338388388398418438511-1
ContributorsMartin R. AdamsSchool of Biological Sciences, University ofSurrey, Guildford, Surrey GU2 5XH, UKJ.G. AndersonDepartment of Bioscience and Biotechnology,University of Strathclyde, 204 George Street,Glasgow GIIXW, UKC.G. BeddowsFaculty of Health and Social Care, Leeds Metropolitan University, Calverley Street, Leeds LSI3HE, UKMichael A. BorowitzkaSchool of Biological and Environmental Sciences, Murdoch University, Perth, WesternAustralia 6150, AustraliaJean-Louis CordierNestec S.A., Vevey, SwitzerlandHorticultural Research International, Wellesbourne, Warwick CV35 9EF, UKT.J. ElliottGraham H. FleetDepartment of Food Science and Technology,University of New South Wales, Sydney, NewSouth Wales 2052, AustraliaMark S. FowlerNestec S.A., Vevey, Switzerland.Also at Nestle R&D Centre, PO Box 204, YorkYOIIXY, UKUniversitat Hohenheim, Institut fur Lebensmitteltechnologie (ALT), Garbenstr. 28, D70599, Stuttgart, GermanyMichael GanzleA. GodfreyE.T. Consulting, 'Glenview', Upper CommonRoad, Gilwern, Abergavenny, Gwent NP7 ODR,UKW.P. HammesUniversitat Hohenheim, Institut fUr Lebensmitteltechnologie (ALT) , Garbenstr. 28, D70599, Stuttgart, GermanyLinda J. HarrisDepartment of Food Science and Technology,University of California, Davis, California 95616,USA
xviMICROBIOLOGY OF FERMENTED FOODSLinda M. HarveyDepartment of Bioscience and Technology,University of Strathclyde, 204 George Street,Glasgow GIIXW, UKMartin HooglandQuest International, PO Box 2, 1400 CABursum, The NetherlandsIan JensonBurns, Philp and Company Limited, PO Box219, North Ryde, NSW 2113, AustraliaColja LaaneAgricultural University Wageningen, Dreijenlaan 3,6703 HA Wageningen, The NetherlandsPatrick LeheupNestec S.A., Vevey, SwitzerlandZdzislawa LibudziszInstitute of Fermentation Technology andMicrobiology, Technical University, L6dz,PolandNapha LotongDepartment of Microbiology, Faculty of Science,Kasetsart University, 50 Paholyothin Road,Jatujak, Bangkok 10900, ThailandFriedrich-Karl e Fulda, Marquardstrasse 35, D36039 Fulda, GermanyB. McNeilDepartment of Bioscience and Biotechnology,University of Strathclyde, 204 George Street,Glasgow GIIXW, UKS. NeelakantanDairy Microbiology Division, National DairyResearch Institute, Kamal, Haryana 132001,IndiaHelena ObermanInstitute of Fermentation Technology andMicrobiology, Technical University, L6dz,PolandS.A.OdunfaFederal Institute of Industrial Research, Oshodi,Off Agege Motor Road, Oshodi, PMB 21023,Ikeja, Lagos, NigeriaO.B. OyewoleFederal Institute of Industrial Research, Oshodi,Off Agege Motor Road, Oshodi, PMB 21023,Ikeja, Lagos, NigeriaGiinter PahlowInstitut fUr Grunland - und chweig, Germany
CONTRIBUTORSxviiN.J. RowanDepartment of Bioscience and Biotechnology,University of Strathclyde, 204 George Street,Glasgow GIIXW, UKRugmini Sankaran89 Gokulam II Stage, Near J.K. Nursing Home,V.V. Mohalla, Mysore 570 002, IndiaMasaoki SasakiResearch and Development Division, KikkomanCo. Ltd, 339 Noda, Noda-Shi, Chiba-Ken, 278JapanRichard J. Scrase38 Eastbourne Avenue, Bath BAI 6EN, UKKishan SinghDairy Microbiology Division, National DairyResearch Institute, Karnal, Haryana 132001,IndiaJohn E. SmithDepartment of Bioscience and Biotechnology,University of Strathclyde, 204 George Street,Glasgow GIIXW, UKHein StamQuest International, PO Box 2, 1400 CABursum, The NetherlandsGlyn StanleyR.P. Texel Ltd, Poleacre Lane, Woodley,Stockport, Cheshire SK6 IPQ, UKW.R. Stanton73 Main Street, Stanbury, Keighley, West Yorkshire BD22 OHA, UKK.H. SteinkrausInstitute of Food Science, Cornell University, 15Cornell Street, Ithaca, New York 14850, USABrian J.B. WoodDepartment of Bioscience and Biotechnology,University of Strathclyde, 204 George Street,Glasgow GIIXW, UKMichael WoolfordAlltech UK Ltd, 15-17 Abenbury Way,Wrexham Industrial Estate, Wrexham, ClwydLL13 9UZ, UKTamottsu YokutsukaResearch and Development Division, KikkomanCo. Ltd, 339 Noda, Noda-Shi, Chiba-Ken, 278Japan
PrefaceWhen I undertook the production of the First Edition of this book it was myfirst foray into the world of book editing, and I had no idea of what I wasundertaking! I was not entirely alone in this, as in asking me to producesuch a book the commissioning Editor, Mr George Olley of Elsevier Applied Science Publishers, had pictured a text of perhaps 300 pages, but onseeing my list of chapter titles realized that we were talking about a 20chapter, two-volume work. We eventually decided to go ahead with it, andthe result was more successful than either of us had dared to hope could bethe case. It was therefore with rather mixed emotions that I contemplateda second edition at the suggestion of Blackie Press, who had taken over thetitle from Elsevier. On the one hand, I was naturally flattered that the bookwas considered important enough to justify a second edition. On the otherhand, I was very well aware that the task would be even greater this time.Indeed, so much had changed in the decade since the first edition, it appeared that this would be in many ways a totally new book. The subjectmatter has grown greatly in that period, and so has my knowledge of it. Theappearance of glossaries of names associated with fermented foods (byHesseltine & Wang, and by Campbell-Platt) had helped to place the subjecton a much firmer foundation, but had compelled me to recognize the trueextent of the subject. Moreover, it was clear that the regional dimensionwould warrant fuller consideration this time. The appearance of Dirar's552-page text devoted to the indigenous fermented foods of one country,The Sudan, was a further reminder that the subject is immensely complex.Dirar subtitled his book A Study in African Food and Nutrition, and it iseasy to justify this, but in fact he demonstrates that The Sudan's geographymeans that the country's food fermentations, and its food in general, is arich mingling of African, Mediterranean, Islamic, and even British (fromthe time of the colonial mandate) influences. I therefore planned that thetwo specifically 'regional' chapters in the first edition (Odunfa on Africanfood fermentations, and Stanton on the Tropics in general) should beaccompanied by chapters on India, the Middle East and South America, butin practice I only succeeded in adding India to the list. However, so manyother topics presented themselves that there is a nearly 50% increase inchapters in this edition, and I am already aware that there is adequate scopefor reviewers to chide me for omissions from the subjects covered here.
xxMICROBIOLOGY OF FERMENTED FOODSDespite this, I hope that the finished book will be seen as rather more thanjust an updating of the first edition.Some of the contributors to that first edition were able to contribute tothe second edition, and in all cases the changes have been such that the newchapter is considerably expanded over the first version. In other cases,retirement from active involvement in scientific work or, sadly, the death ofcontributors has required me to find new authors. In all cases my authorshave exceeded all that I could reasonably ask of them, and one or two ofthem did so at very short notice moreover. I am therefore greatly indebtedto all of the authors who have contributed chapters to this book. It alsogives me great pleasure to record my sincere gratitude to Dr LesleyAnderson of Blackies in Glasgow, who began this process, and to Ms RoseGilliver who has seen it through to the end. Both of them have exhibitedgreat patience and forbearance when faced with what must have seemedlike endless prevarication on my part.I conclude with some pleas to the Reader. First, I point out that I havedeliberately used authors from many countries and cultures. As always, Iam amazed at the fine English which they command, even when it is nottheir first language. I want to retain the vigour and diversity which theirindividual styles of writing bring to the book, so I have tried to exerciserestraint in editing, limiting myself to changes which I considered to bedemanded on grounds of clarity or the rules of English grammar. If theresult is less harmonious than you might wish, then I accept full responsibility for that, and hope that you will understand the reasons for it; of courseI also hope that you will share my pleasure in the authors' individuality.Secondly, if you find factual errors or you feel that there is some significantomission from the materials covered herein, please feel free to communicate with me. I am responsible for the Index to this edition, and have triedto model it on the Index which was prepared professionally for the firstedition. However, indexing is an art, and I admit to lacking skill in thatart, so bear with me please if I fall short of your standards. Finally, I hopethat you will find working with this text rewarding, interesting, and evenenjoyable.Brian J.B. Wood,Lenzie, ScotlandApril 1997
Microbiology of Fermented Foods
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20 Production of industrial enzymes and some applications in fermented foods 622 A. Godfrey 20.1 Introduction 622 20.2 Brief history of industrial enzymes 622 20.3 Modem approach to enzyme production 625 20.4 Enzymes from animal materials 626 20.5 Enzymes from plant materials 629 20.6 Principal steps in extraction of animal and plant tissues 630
(i) Cereal-based (with/without pulses) fermented foods (ii) Cereal/pulse and buttermilk-based fermented food (iii) Cereal-based fermented sweets and snacks (iv) Milk-based fermented foods (v) Vegetable, bamboo shoot (BS) and unripe fruits-based fermented foods (vi) Meat-based fermented foods (vii) Pulse (legume)-based fermented foods.
1. Fermented Foods in Health Promotion and Disease Prevention: An Overview J.R. Wilburn and E.P. Ryan 1.1 Introduction 3 1.2 Types of Fermented Foods and Beverages 4 1.3 Health Benefits of Fermented Foods and Beverages 7 1.3.1 Bioactive Compounds 7 1.3.2 Fermented Foods Targeting Chronic Disease Control and Prevention 8
Fermented food - Fermented foods may be sold at a farmers' market, roadside stand, or similar venue. Fermented foods must have an equilibrium pH value below 4.6 and meet standards that destroy bacteria, yeast, and molds to a required level. All fermented foods must have official verification from a third-party processing authority in writing.
Fermented Foods 'The processes required for fermented foods were present on earth when man appeared on the scene When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.' -Prof. Keith H. Steinkraus, Cornell University, 1993 Fermented foods , FINS, Novi Sad, Serbia March 21st and .
(a fermented porridge), Sesotho (a sorghum based alcoholic beverage), hopose (sorghum fermented beer with added hops) and mafi (spontaneously fermented milk), were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food.
fermented food in Africa, showing some aspects of these foods. This review aim then to establish relationship between cassava main fermented food in Africa and their associate microorganisms properties, the nutritional function, safety values and health benefits for human nutrition. Main cassava fermented food technology in Africa
2) Fermented foods retaining living cultures. These are typically found in the refrigerators at stores and are active live cultures "Fermented foods retaining living cultures" Probiotics . October 28, 2020 Water or brine cured olives Kefir Traditional salami Some cheese (raw, non pasteurized) Yogurt Fresh .
fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits. Keywords: fermented foods, live microbes, lactic acid bacteria, health benefits, probiotics INTRODUCTION Fermentation has long been used to preserve and enhance the shelf-life, flavor, texture, and
