In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have i...In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have increased interest in dietary approaches,with a special focus on the intake of fermented foods.This has revived some of the most profound and practical constructs derived from food therapy in Chinese medicine(CM),where food therapy,along with fermented options,actively preserves health and prevents disease.In CM,the spleen and stomach system refers to the postnatal foundation of the body,which controls the processes of chewing,nutrient assimilation,and energy production(qi).The balance between intestinal and overall health is the foundation of psychosomatic well-being and is of utmost importance.Fermented foods can boost the spleen,alleviate stagnant food syndrome,dispel excess fluids,enhance protective functions,and strengthen the immune system.This review aimed to integrate the conceptual and clinical paradigms of CM with those of Western medicine,focusing on the role of fermented foods in gut microbiota regulation.This article discusses prominent fermented foods in CM and their classical functions,alongside the currently available peer-reviewed literature(published within the last 7 years)on their impact on gut flora and other clinical outcomes.Mechanistic considerations regarding the production of probiotics and other active metabolites,such as short-chain fatty acids,and the modulation of the intestinal barrier are discussed.This review also examines multidisciplinary approaches to dietary customs worldwide and outlines the clinical applications of these findings in the context of chronic disease management and gastrointestinal health.展开更多
Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the co...Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.展开更多
In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing e...In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.展开更多
Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other f...Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other functional properties.This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.展开更多
<span style="font-family:Verdana;">I</span><span style="font-family:""><span style="font-family:Verdana;">ndigenous fermented foods are important constituent ...<span style="font-family:Verdana;">I</span><span style="font-family:""><span style="font-family:Verdana;">ndigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland </span><i><span style="font-family:Verdana;">i.e.</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Hungrii</span></i><span style="font-family:Verdana;"> (</span><i><span style="font-family:Verdana;">Brassica</span></i><span style="font-family:Verdana;"> leaves), </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> (Bamboo shoot) and </span><i><span style="font-family:Verdana;">Tsutuocie </span></i><span style="font-family:Verdana;">(Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constitu</span><span style="font-family:Verdana;">ent raw materials was done. Results indicated high amounts of protein in</span> <i><span style="font-family:Verdana;">Hungrii </span></i><span style="font-family:Verdana;">(34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg </span><span style="font-family:Verdana;">GAE/g), thus having high antioxidant activity in comparison to the other</span> <span style="font-family:Verdana;">fermented products. This present study thus puts some light on the prox</span><span style="font-family:Verdana;">imate composition as well as the antioxidant content of some major vegetable based fermented food products of Nagaland so as to popularize these products as nutritional support to the region for health improvement.展开更多
Pandé is a Congolese fermented food produced from fruit pulps of raffia palm. The aim of this study was to explore the diversities in bacterial communities in the unfermented pulps (control) (PNFL) and fermented ...Pandé is a Congolese fermented food produced from fruit pulps of raffia palm. The aim of this study was to explore the diversities in bacterial communities in the unfermented pulps (control) (PNFL) and fermented pulps obtained from fruits using boiling (PMF) and purchased at markets in Brazzaville (PFL) and using Illumina MiSeq<sup>TM</sup> sequencing of 16S rRNA gene. A total number of 157,054 sequences was obtained and grouped into 737 operational taxonomic units (OTUs). These were classified into 13 phyla, 26 classes, 48 orders, 96 families and 176 genera. At the phylum level, the most frequent bacterial communities were: for PFM, Proteobacteria (38.94%) and Firmicutes (19.37%);for PFL, Firmicutes (69.10%) and Proteobacteria (30.89%);for PNFL, Firmicutes (84.92%) and Proteobacteria (14.22%). were the most frequent in PFL, while Acidobacteria (40.02%), Proteobacteria (38.94%) and Firmicutes (19.37%) were preponderant in PFM. Firmicutes (84.92%) and Proteobacteria (14.22%) were the most common in unfermented pulps (PNFL). Lactobacillus (47.70%) and Gluconobacter genera (15.33%) were the most represented in the PFL sample. Acidipila (35.56%) and Rhizomicrobium (11.41%) were preponderant genera in the PFM sample. Weissella genus was the most frequent in the PNFL sample. Hierarchical cluster indicated that the samples could be grouped into two groups of different origins. PCA showed that main genera were higher in the fermented samples. The diversity was higher in the fermented pulps or Pandé than in the unfermented pulps. Pandé can be a potential source for the isolation of bacteria with biotechnological potential.展开更多
Stinky fermented foods,a unique category within traditional fermented foods,have garnered considerable research attention for their distinct flavor profiles.However,a comprehensive review of stinky fermented foods is ...Stinky fermented foods,a unique category within traditional fermented foods,have garnered considerable research attention for their distinct flavor profiles.However,a comprehensive review of stinky fermented foods is currently lacking.It is crucial to explore the variety of stinky fermented foods,understand the characteristics and formation mechanisms of stinky-producing compounds,and anticipate future advancements in the food industry.Drawing on thorough literature reviews,this review investigates the connections among the processes,flavor characteristics,fermentation microbiomes,and metabolic pathways found in stinky fermented foods.Notably,the review delves into the key stinky compounds and their production pathways in various fermented foods,with a specific emphasis on the microorganisms responsible for stinky generation.A wide variety of stinky fermented foods exist,categorized into fermented aquatic products,dairy products,soybean products,and vegetables based on raw materials.Common stinky compounds in stinky fermented foods include butyric acid,indole,trimethylamine,sulfide,and p-cresol.Diverse microorganisms predominantly drive the fermentation process of stinky fermented foods through their metabolic activities,including fatty acid oxidation,amino acid metabolism,and sulfur metabolism.Furthermore,future perspectives on stinky fermented foods were proposed to provide valuable suggestions for researchers and industry professionals interested in the production of these foods.展开更多
Because of the complexity of the food matrix and the presence of a variety of aroma compounds,the co-elution phenomenon has always presented a challenge for the analysis of complex extracts.Comprehensive twodimensiona...Because of the complexity of the food matrix and the presence of a variety of aroma compounds,the co-elution phenomenon has always presented a challenge for the analysis of complex extracts.Comprehensive twodimensional gas chromatography(GC×GC)has been widely used in the identification of complex extracts due to its powerful separation capabilities.Additionally,it has a large column capacity,a high signal-to-noise ratio,and high sensitivity.Currently,it’s widely used in the separation and identification of aroma compounds in alcoholic beverages,dairy products,and condiments.This technology can be used for a variety of purposes,such as classifying food,identifying the geographic origin,and judging the freshness of food.An overview of GC×GC is provided in this paper,along with its advantages and applications in a variety of fermented foods(Baijiu,soy sauce,cheese,tea,and beer).GC×GC is one of the most powerful techniques available to detect complex aroma compounds in the food and beverages industries and its increasing use will ensure that the composition of the aroma will be analyzed more comprehensively.展开更多
Ethyl carbamate (EC) is a common harmful by-product in fermented foods and can be derived from raw materials or formed during the fermentation or even in the post-treatment.Its content can be affected by temperature,m...Ethyl carbamate (EC) is a common harmful by-product in fermented foods and can be derived from raw materials or formed during the fermentation or even in the post-treatment.Its content can be affected by temperature,microorganisms,technological processes,and other factors.In this review,we summarized the technologies and their applications for EC elimination in fermented foods in the light of upstream processes,such as raw material pretreatment,lower temperature,breeding microorganisms,and exogenous substances,to the downstream enzymatic method and physical adsorption.The review covers different strategies to eliminate EC,such as strain breeding,genetic engineering,enzyme,and physicochemical strategies.By comparing these strategies,practical strategies for the efficient elimination of EC in different fermented foods on an industrial scale have been discussed and proposed in consideration of flavor,food safety and feasibility of an industrial application.展开更多
This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many differ...This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.展开更多
Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bac...Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bacteria(LAB)appear to contain an abundance of bacteriocin producers.Until now,thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB.Furthermore,twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized.Additionally,six bacteriocinogenic LAB strains have been applied to food products,as starter cultures or bacteriocin preparations,in order to increase product quality and safety.However,research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited.Hence,the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates(i.e.,definition,types diversity,and various isolation sources of bacteriocinogenic LAB).Additionally,the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.展开更多
Bioactive peptides are released during the production of fermented dairy,vegetables,fruits,legumes,fish,and meat prod-ucts.The proteolytic specificity of lactic acid bacteria,Bacillus spp.,yeasts,and mold,apart from t...Bioactive peptides are released during the production of fermented dairy,vegetables,fruits,legumes,fish,and meat prod-ucts.The proteolytic specificity of lactic acid bacteria,Bacillus spp.,yeasts,and mold,apart from their ability to synthesize bioactive peptides,plays an important role in the generation of specific bioactive peptides in traditional fermented foods.Controlled fermentation using defined starter strains has been explored for the development of bioactive peptides enriched novel fermented foods with potential functionality.Bioactive peptides enriched foods exert diverse health benefits,such as antioxidant,antihypertensive,antidiabetic,and immunomodulatory effects.Bioactive peptides can be used as alternatives to synthetic compounds due to negligible side effects and high valuation in the nutraceutical and functional food market.However,challenges associated with the identification,quantification,organoleptic properties,and bioavailability of bioac-tive peptides need to be addressed before exploiting the potential of bioactive peptides in the functional food industry.In the present review,we have discussed the production of bioactive peptides in diverse fermented foods.Structural and sequence specificity of peptides and their effect on the expression of distinct health beneficial effects have been described.The potential of utilizing these bioactive peptides for the development of novel functional fermented foods is discussed.Recent advances in peptide identification,quantification,debittering of peptides,and increasing peptide bioavailability have been explained.展开更多
The richness and diversity of protein rich fermented foods are chiefy observed in many Asian countries.They are potential source of wide range of biologically active peptides depending on the protein source and starte...The richness and diversity of protein rich fermented foods are chiefy observed in many Asian countries.They are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for fermentation.The major protein rich fermented foods popularly consumed in Asian countries include fermented soybean,fermented milk and fermented fsh products.These foods are fermented using diferent starter cultures including lactic acid bacteria(LAB),Bacillus species,yeast and flamentous fungi.Fermentation by individual starter culture results in unique products by a series of enzymatic hydrolysis,leading to production of a diversity of bioactive peptides responsible for health benefts.Bioactive peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive,antioxidant,antibacterial,antidiabetic and anticancer properties.This review is focused on Asian protein rich fermented foods,associated microbes and bioactive peptides responsible for health benefts.展开更多
Background and Objectives:Fermented foods play an important role in establishing intestinal bacterial flora,and the composition of the intestinal bacterial flora might be associated with neurodevelopment.This study in...Background and Objectives:Fermented foods play an important role in establishing intestinal bacterial flora,and the composition of the intestinal bacterial flora might be associated with neurodevelopment.This study investigated the association between maternal intake of fermented foods during pregnancy and early neurodevelopment in offspring.Methods and Study Design:Data were analyzed for 73,522 pregnant women participating in the Japan Environment and Children’s Study.Their intake of four common fermented foods during pregnancy was assessed using a semi-quantitative FFQ.Neurodevelopment in their infants at 1 year of age was estimated using the Ages and Stages Questionnaires.Results:Multivariable logistic regression analysis showed that maternal intake of miso soup and fermented soybeans was each associated with a significantly reduced risk of delay in infant communication skills.Maternal intake of fermented soybeans and cheese was each associated with a significantly reduced risk of delay in fine motor skills in the third and fourth quartiles.For problem-solving,preventive associations were observed with maternal intake of fermented soybeans in the second and third quartiles and with maternal intake of cheese in the third and fourth quartiles.Maternal intake of yogurt was associated with a significantly reduced risk of delay in personal-social skills in the third and fourth quartiles,while that of cheese was associated with a reduced risk in the third quartile.No reductions in risk were observed for gross motor skills.Conclusions:Our results suggest that fermented food intake during pregnancy may have beneficial associations with several areas of psychomotor development in children.展开更多
Biogenic amines are a group of microbial metabolites detected in fermented foods that have potential health risk.Reduction of biogenic amines in fermented foods by enzymes is an effective and safe approach as it has l...Biogenic amines are a group of microbial metabolites detected in fermented foods that have potential health risk.Reduction of biogenic amines in fermented foods by enzymes is an effective and safe approach as it has less influences on food flavor and fermentation process.In this work,a multicopper oxidase named as MCOP from Lactobacillus paracasei XJ02 was successfully expressed in E.coli BL21(DE3).The K_(m) and V_(max) of MCOP were detected to be 4.34 mmol/L and 5.61 mmol/(L·min),respectively.MCOP was resistant to acidic condition and was stable at a wide temperature range(4℃-65℃).Activity of MCOP was significantly inhibited by 5-20%NaCl,whereas it was dramatically increased in the presence of 5-20%ethanol.This enzyme significantly degraded putrescine and cadaverine in soy sauce with a degradation rate of 10.3%of total BAs.Moreover,addition of MCOP efficiently reduced the content of histamine and putrescine in huangjiu by 41.1%and 19.8%,respectively.The degradation rate for total biogenic amines in huangjiu was 20.5%.The results demonstrated the good performance of an ethanol tolerant multicopper oxidase in reduction of biogenic amines in alcohol beverages.This provides potential enzyme candidates for being used in food safety control.展开更多
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the lar...Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life.Usually,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional properties.This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits.The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.展开更多
The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qua...The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qualities.The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages,and most of the reported data on traditional foods were based on the analysis of the fnal product.The contribution of an individual starter component(plant residue)is not experimentally substantiated for any traditional fermented food,but this data are very essential for the formulation of an efective starter.In this study,Asparagus racemosus,which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent,was used as a starter for the preparation of rice fermented food under laboratory scale,and its microbial and nutrient profle was evaluated.The fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,etc.The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%.The content of protein,fat,minerals,and vitamins(water-soluble)was considerably improved.Most notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated food.Thus,the herbal starter-based rice fermented food would provide important macro-and micronutrients.They could also deliver large numbers of active microorganisms for the sustainability of health.Therefore,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.展开更多
Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation techno...Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.展开更多
Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to fracture.In the past decade,emergin...Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to fracture.In the past decade,emerging research findings reported the implication of gut microbiota on bone health and osteoporosis pathology.Osteoporotic patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic levels.Additional reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function(mineral availability and absorption,gut integrity),the immune system,and the endocrine system.Thus,based on the vital role of gut microbiota on bone health,it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis.Microbial-based functional food ingredients,such as probiotics,prebiotics,synbiotics,and fermented foods,have been developed to alter the gut microbiota composition and function and thus,to provide benefits to the host bone health.Despite promising initial results,microbial-based therapies are still under investigation.Moreover,additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.展开更多
The food industry is constantly developing new products to meet the increasing global demand of fermented foods,for its health benefits.In this study,the potential probiotics in traditional fermented food-“multigrain...The food industry is constantly developing new products to meet the increasing global demand of fermented foods,for its health benefits.In this study,the potential probiotics in traditional fermented food-“multigrain-millet”based Dosa batter,and their significant probiotic characteristics was investigated.In addition,the ability of probiotic Lactobacillus to prevent foodborne pathogens was explored.A total collection of 70 isolates were examined from the batter.The six isolates with the best in vitro probiotic characteristics were studied.The six isolates MYSDS57,MYSDS68,MYSDV3,MYSDV2,MYSDV5 and MYSDV6 were identified as Lactiplantibacillus plantarum,Lacticaseibacillus paracasei,Lactobacillus pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus plantarum and Limosilactobacillus fermentum respectively based on 16 S rRNA gene sequencing analysis.All six Lactobacillus were able to tolerate acidic pH(45%-80%survivability)and 0.3%bile salt(50%-80.4%survivability)up to 5 h of incubation.All tested strains showed higher growth at 37℃,resistance to different concentrations of phenols(53.3%-83.6%of viability)and NaCl(38.2%-49.5%of viability).However,the strains exhibited resistance to antibiotic vancomycin,but no hemolytic and DNase activity.Moreover,six strains showed significantly high values of autoaggregation(54.6%-78.8%)and cell surface hydrophobicity(70%-81.7%).Theα-glucosidase andα-amylase inhibitory activity ranged from 15.08%to 67.22%and 50.15%-92.13%respectively.Additionally,the intracellular cell-free supernatant of all six Lactobacillus demonstrated antibacterial activity with the inhibition rate of 64.8%-86%(Salmonella typhi),51.8%-95.2%(Escherichia coli),59.9%-76.6%(Listeria monocytogenes),39.6%-74.3%(Salmonella paratyphi),57.4%-81.3%(Klebsiella pneumonia),44%-67.1%(Staphylococcus aureus)and 7.2%-54.7%(Pseudomonas aeruginosa).The strains exhibited higher viability(5.8-7.5 log CFU/mL)to simulated gastric juice,high adhesion to chicken crop epithelial cells and buccal cells.These isolates also reduced the cholesterol level in vitro.Overall,the selected Lactobacillus can be considered promising probiotic candidates for future applications.展开更多
文摘In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have increased interest in dietary approaches,with a special focus on the intake of fermented foods.This has revived some of the most profound and practical constructs derived from food therapy in Chinese medicine(CM),where food therapy,along with fermented options,actively preserves health and prevents disease.In CM,the spleen and stomach system refers to the postnatal foundation of the body,which controls the processes of chewing,nutrient assimilation,and energy production(qi).The balance between intestinal and overall health is the foundation of psychosomatic well-being and is of utmost importance.Fermented foods can boost the spleen,alleviate stagnant food syndrome,dispel excess fluids,enhance protective functions,and strengthen the immune system.This review aimed to integrate the conceptual and clinical paradigms of CM with those of Western medicine,focusing on the role of fermented foods in gut microbiota regulation.This article discusses prominent fermented foods in CM and their classical functions,alongside the currently available peer-reviewed literature(published within the last 7 years)on their impact on gut flora and other clinical outcomes.Mechanistic considerations regarding the production of probiotics and other active metabolites,such as short-chain fatty acids,and the modulation of the intestinal barrier are discussed.This review also examines multidisciplinary approaches to dietary customs worldwide and outlines the clinical applications of these findings in the context of chronic disease management and gastrointestinal health.
基金supported by the National Natural Science Foundation of China(Nos.31371826 and 31571808)the China Postdoctoral Science Foundation Funded Project(No.2016M592002)
文摘Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.
文摘In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.
文摘Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other functional properties.This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.
文摘<span style="font-family:Verdana;">I</span><span style="font-family:""><span style="font-family:Verdana;">ndigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland </span><i><span style="font-family:Verdana;">i.e.</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Hungrii</span></i><span style="font-family:Verdana;"> (</span><i><span style="font-family:Verdana;">Brassica</span></i><span style="font-family:Verdana;"> leaves), </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> (Bamboo shoot) and </span><i><span style="font-family:Verdana;">Tsutuocie </span></i><span style="font-family:Verdana;">(Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constitu</span><span style="font-family:Verdana;">ent raw materials was done. Results indicated high amounts of protein in</span> <i><span style="font-family:Verdana;">Hungrii </span></i><span style="font-family:Verdana;">(34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. </span><i><span style="font-family:Verdana;">Rhujuk</span></i><span style="font-family:Verdana;">/</span><i><span style="font-family:Verdana;">Bastanga</span></i><span style="font-family:Verdana;"> was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg </span><span style="font-family:Verdana;">GAE/g), thus having high antioxidant activity in comparison to the other</span> <span style="font-family:Verdana;">fermented products. This present study thus puts some light on the prox</span><span style="font-family:Verdana;">imate composition as well as the antioxidant content of some major vegetable based fermented food products of Nagaland so as to popularize these products as nutritional support to the region for health improvement.
文摘Pandé is a Congolese fermented food produced from fruit pulps of raffia palm. The aim of this study was to explore the diversities in bacterial communities in the unfermented pulps (control) (PNFL) and fermented pulps obtained from fruits using boiling (PMF) and purchased at markets in Brazzaville (PFL) and using Illumina MiSeq<sup>TM</sup> sequencing of 16S rRNA gene. A total number of 157,054 sequences was obtained and grouped into 737 operational taxonomic units (OTUs). These were classified into 13 phyla, 26 classes, 48 orders, 96 families and 176 genera. At the phylum level, the most frequent bacterial communities were: for PFM, Proteobacteria (38.94%) and Firmicutes (19.37%);for PFL, Firmicutes (69.10%) and Proteobacteria (30.89%);for PNFL, Firmicutes (84.92%) and Proteobacteria (14.22%). were the most frequent in PFL, while Acidobacteria (40.02%), Proteobacteria (38.94%) and Firmicutes (19.37%) were preponderant in PFM. Firmicutes (84.92%) and Proteobacteria (14.22%) were the most common in unfermented pulps (PNFL). Lactobacillus (47.70%) and Gluconobacter genera (15.33%) were the most represented in the PFL sample. Acidipila (35.56%) and Rhizomicrobium (11.41%) were preponderant genera in the PFM sample. Weissella genus was the most frequent in the PNFL sample. Hierarchical cluster indicated that the samples could be grouped into two groups of different origins. PCA showed that main genera were higher in the fermented samples. The diversity was higher in the fermented pulps or Pandé than in the unfermented pulps. Pandé can be a potential source for the isolation of bacteria with biotechnological potential.
基金support of the National Natural Science Foundation of China(U23A20261)Yunnan Funda-mental Research Projects(202301AW070015 and 202301AT070170)+1 种基金Yunnan Academician Expert Workstation(202305AF150039)Yunnan Province International Science and Technology Envoy Recog-nition(Individual)(202303AK140021).
文摘Stinky fermented foods,a unique category within traditional fermented foods,have garnered considerable research attention for their distinct flavor profiles.However,a comprehensive review of stinky fermented foods is currently lacking.It is crucial to explore the variety of stinky fermented foods,understand the characteristics and formation mechanisms of stinky-producing compounds,and anticipate future advancements in the food industry.Drawing on thorough literature reviews,this review investigates the connections among the processes,flavor characteristics,fermentation microbiomes,and metabolic pathways found in stinky fermented foods.Notably,the review delves into the key stinky compounds and their production pathways in various fermented foods,with a specific emphasis on the microorganisms responsible for stinky generation.A wide variety of stinky fermented foods exist,categorized into fermented aquatic products,dairy products,soybean products,and vegetables based on raw materials.Common stinky compounds in stinky fermented foods include butyric acid,indole,trimethylamine,sulfide,and p-cresol.Diverse microorganisms predominantly drive the fermentation process of stinky fermented foods through their metabolic activities,including fatty acid oxidation,amino acid metabolism,and sulfur metabolism.Furthermore,future perspectives on stinky fermented foods were proposed to provide valuable suggestions for researchers and industry professionals interested in the production of these foods.
文摘Because of the complexity of the food matrix and the presence of a variety of aroma compounds,the co-elution phenomenon has always presented a challenge for the analysis of complex extracts.Comprehensive twodimensional gas chromatography(GC×GC)has been widely used in the identification of complex extracts due to its powerful separation capabilities.Additionally,it has a large column capacity,a high signal-to-noise ratio,and high sensitivity.Currently,it’s widely used in the separation and identification of aroma compounds in alcoholic beverages,dairy products,and condiments.This technology can be used for a variety of purposes,such as classifying food,identifying the geographic origin,and judging the freshness of food.An overview of GC×GC is provided in this paper,along with its advantages and applications in a variety of fermented foods(Baijiu,soy sauce,cheese,tea,and beer).GC×GC is one of the most powerful techniques available to detect complex aroma compounds in the food and beverages industries and its increasing use will ensure that the composition of the aroma will be analyzed more comprehensively.
基金supported by the National Key Research and Development Program of China(2017YFC1600403)the Foundation for Innovative Research Groups of the National Natural Science Foundation of China(32021005)the National Science Fund for Excellent Young Scholars(21822806).
文摘Ethyl carbamate (EC) is a common harmful by-product in fermented foods and can be derived from raw materials or formed during the fermentation or even in the post-treatment.Its content can be affected by temperature,microorganisms,technological processes,and other factors.In this review,we summarized the technologies and their applications for EC elimination in fermented foods in the light of upstream processes,such as raw material pretreatment,lower temperature,breeding microorganisms,and exogenous substances,to the downstream enzymatic method and physical adsorption.The review covers different strategies to eliminate EC,such as strain breeding,genetic engineering,enzyme,and physicochemical strategies.By comparing these strategies,practical strategies for the efficient elimination of EC in different fermented foods on an industrial scale have been discussed and proposed in consideration of flavor,food safety and feasibility of an industrial application.
文摘This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.
基金This study was supported by Bualuang Chair Professor Fund,the National Center for Genetic Engineering and Biotechnology,National Science and Technology Development Agency,Thailand(Project Code P-2051071 and P-2250479)Thailand Science Research and Innovation Fundamental Fund(Project no.2461863).
文摘Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bacteria(LAB)appear to contain an abundance of bacteriocin producers.Until now,thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB.Furthermore,twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized.Additionally,six bacteriocinogenic LAB strains have been applied to food products,as starter cultures or bacteriocin preparations,in order to increase product quality and safety.However,research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited.Hence,the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates(i.e.,definition,types diversity,and various isolation sources of bacteriocinogenic LAB).Additionally,the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.
文摘Bioactive peptides are released during the production of fermented dairy,vegetables,fruits,legumes,fish,and meat prod-ucts.The proteolytic specificity of lactic acid bacteria,Bacillus spp.,yeasts,and mold,apart from their ability to synthesize bioactive peptides,plays an important role in the generation of specific bioactive peptides in traditional fermented foods.Controlled fermentation using defined starter strains has been explored for the development of bioactive peptides enriched novel fermented foods with potential functionality.Bioactive peptides enriched foods exert diverse health benefits,such as antioxidant,antihypertensive,antidiabetic,and immunomodulatory effects.Bioactive peptides can be used as alternatives to synthetic compounds due to negligible side effects and high valuation in the nutraceutical and functional food market.However,challenges associated with the identification,quantification,organoleptic properties,and bioavailability of bioac-tive peptides need to be addressed before exploiting the potential of bioactive peptides in the functional food industry.In the present review,we have discussed the production of bioactive peptides in diverse fermented foods.Structural and sequence specificity of peptides and their effect on the expression of distinct health beneficial effects have been described.The potential of utilizing these bioactive peptides for the development of novel functional fermented foods is discussed.Recent advances in peptide identification,quantification,debittering of peptides,and increasing peptide bioavailability have been explained.
基金Authors would like to acknowledge Director,Institute of Bioresources and Sustainable Development and Department of Biotechnology(DBT),Government of India for the support and encouragements.RK would like to thanks Council of Scientifc and Industrial Research for the Senior Research Fellow(No.-112279/2K18/1)The manuscript corresponds to manuscript ID number IBSD/2020/01/044.
文摘The richness and diversity of protein rich fermented foods are chiefy observed in many Asian countries.They are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for fermentation.The major protein rich fermented foods popularly consumed in Asian countries include fermented soybean,fermented milk and fermented fsh products.These foods are fermented using diferent starter cultures including lactic acid bacteria(LAB),Bacillus species,yeast and flamentous fungi.Fermentation by individual starter culture results in unique products by a series of enzymatic hydrolysis,leading to production of a diversity of bioactive peptides responsible for health benefts.Bioactive peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive,antioxidant,antibacterial,antidiabetic and anticancer properties.This review is focused on Asian protein rich fermented foods,associated microbes and bioactive peptides responsible for health benefts.
文摘Background and Objectives:Fermented foods play an important role in establishing intestinal bacterial flora,and the composition of the intestinal bacterial flora might be associated with neurodevelopment.This study investigated the association between maternal intake of fermented foods during pregnancy and early neurodevelopment in offspring.Methods and Study Design:Data were analyzed for 73,522 pregnant women participating in the Japan Environment and Children’s Study.Their intake of four common fermented foods during pregnancy was assessed using a semi-quantitative FFQ.Neurodevelopment in their infants at 1 year of age was estimated using the Ages and Stages Questionnaires.Results:Multivariable logistic regression analysis showed that maternal intake of miso soup and fermented soybeans was each associated with a significantly reduced risk of delay in infant communication skills.Maternal intake of fermented soybeans and cheese was each associated with a significantly reduced risk of delay in fine motor skills in the third and fourth quartiles.For problem-solving,preventive associations were observed with maternal intake of fermented soybeans in the second and third quartiles and with maternal intake of cheese in the third and fourth quartiles.Maternal intake of yogurt was associated with a significantly reduced risk of delay in personal-social skills in the third and fourth quartiles,while that of cheese was associated with a reduced risk in the third quartile.No reductions in risk were observed for gross motor skills.Conclusions:Our results suggest that fermented food intake during pregnancy may have beneficial associations with several areas of psychomotor development in children.
基金supported by the National Natural Science Foundation of China(32172182).
文摘Biogenic amines are a group of microbial metabolites detected in fermented foods that have potential health risk.Reduction of biogenic amines in fermented foods by enzymes is an effective and safe approach as it has less influences on food flavor and fermentation process.In this work,a multicopper oxidase named as MCOP from Lactobacillus paracasei XJ02 was successfully expressed in E.coli BL21(DE3).The K_(m) and V_(max) of MCOP were detected to be 4.34 mmol/L and 5.61 mmol/(L·min),respectively.MCOP was resistant to acidic condition and was stable at a wide temperature range(4℃-65℃).Activity of MCOP was significantly inhibited by 5-20%NaCl,whereas it was dramatically increased in the presence of 5-20%ethanol.This enzyme significantly degraded putrescine and cadaverine in soy sauce with a degradation rate of 10.3%of total BAs.Moreover,addition of MCOP efficiently reduced the content of histamine and putrescine in huangjiu by 41.1%and 19.8%,respectively.The degradation rate for total biogenic amines in huangjiu was 20.5%.The results demonstrated the good performance of an ethanol tolerant multicopper oxidase in reduction of biogenic amines in alcohol beverages.This provides potential enzyme candidates for being used in food safety control.
基金The present review was supported by the grant PICT-2017-4436 from Agencia Nacional de Promocion Cientifica y Tecnologica.
文摘Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life.Usually,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional properties.This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits.The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.
文摘The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qualities.The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages,and most of the reported data on traditional foods were based on the analysis of the fnal product.The contribution of an individual starter component(plant residue)is not experimentally substantiated for any traditional fermented food,but this data are very essential for the formulation of an efective starter.In this study,Asparagus racemosus,which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent,was used as a starter for the preparation of rice fermented food under laboratory scale,and its microbial and nutrient profle was evaluated.The fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,etc.The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%.The content of protein,fat,minerals,and vitamins(water-soluble)was considerably improved.Most notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated food.Thus,the herbal starter-based rice fermented food would provide important macro-and micronutrients.They could also deliver large numbers of active microorganisms for the sustainability of health.Therefore,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.
文摘Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.
文摘Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to fracture.In the past decade,emerging research findings reported the implication of gut microbiota on bone health and osteoporosis pathology.Osteoporotic patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic levels.Additional reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function(mineral availability and absorption,gut integrity),the immune system,and the endocrine system.Thus,based on the vital role of gut microbiota on bone health,it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis.Microbial-based functional food ingredients,such as probiotics,prebiotics,synbiotics,and fermented foods,have been developed to alter the gut microbiota composition and function and thus,to provide benefits to the host bone health.Despite promising initial results,microbial-based therapies are still under investigation.Moreover,additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.
基金the Institution of Excellence,Manasagangotri,University of Mysore and the Science and Engineering Research Board,Department of Science&Technology,Government of India,New Delhi(REF.CRG/2021/008325)for supporting to carry out the researchS.Divyashree was supported by the Indian Council for Medical Research(ICMR,New Delhi)for a Senior Research fellowship(FBO/Fell/1/2022-ECD-II).
文摘The food industry is constantly developing new products to meet the increasing global demand of fermented foods,for its health benefits.In this study,the potential probiotics in traditional fermented food-“multigrain-millet”based Dosa batter,and their significant probiotic characteristics was investigated.In addition,the ability of probiotic Lactobacillus to prevent foodborne pathogens was explored.A total collection of 70 isolates were examined from the batter.The six isolates with the best in vitro probiotic characteristics were studied.The six isolates MYSDS57,MYSDS68,MYSDV3,MYSDV2,MYSDV5 and MYSDV6 were identified as Lactiplantibacillus plantarum,Lacticaseibacillus paracasei,Lactobacillus pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus plantarum and Limosilactobacillus fermentum respectively based on 16 S rRNA gene sequencing analysis.All six Lactobacillus were able to tolerate acidic pH(45%-80%survivability)and 0.3%bile salt(50%-80.4%survivability)up to 5 h of incubation.All tested strains showed higher growth at 37℃,resistance to different concentrations of phenols(53.3%-83.6%of viability)and NaCl(38.2%-49.5%of viability).However,the strains exhibited resistance to antibiotic vancomycin,but no hemolytic and DNase activity.Moreover,six strains showed significantly high values of autoaggregation(54.6%-78.8%)and cell surface hydrophobicity(70%-81.7%).Theα-glucosidase andα-amylase inhibitory activity ranged from 15.08%to 67.22%and 50.15%-92.13%respectively.Additionally,the intracellular cell-free supernatant of all six Lactobacillus demonstrated antibacterial activity with the inhibition rate of 64.8%-86%(Salmonella typhi),51.8%-95.2%(Escherichia coli),59.9%-76.6%(Listeria monocytogenes),39.6%-74.3%(Salmonella paratyphi),57.4%-81.3%(Klebsiella pneumonia),44%-67.1%(Staphylococcus aureus)and 7.2%-54.7%(Pseudomonas aeruginosa).The strains exhibited higher viability(5.8-7.5 log CFU/mL)to simulated gastric juice,high adhesion to chicken crop epithelial cells and buccal cells.These isolates also reduced the cholesterol level in vitro.Overall,the selected Lactobacillus can be considered promising probiotic candidates for future applications.
