Bio-enrichment: production of vitamins in fermented foods

Steinkraus, K. H.

doi:10.1007/978-1-4613-0309-1_19

Cited by 35 publications

(21 citation statements)

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“…To improve storage possibilities and increase product value, different traditional processes based on spontaneous fermentations have been developed over time. Fermentation boosts the nutritional value of maize‐derived products by increasing the content of nutrients that are deficient in maize, such as vitamin A, vitamin B12, and the amino acids arginine and methionine (Steinkraus ; Chelule and others ). Fermentation has been ascribed as a potential way to reduce the risk of mineral deficiency among populations, especially in developing countries where unrefined cereals and/or pulses are highly consumed (Kumar and others ).…”

Section: Maize‐derived Productsmentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

117

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Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition.

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Section: Maize‐derived Productsmentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

117

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“…By production of valuable metabolites such as enzymes and vitamins, yeasts can contribute to the processability and nutritional value of cereal products [13,63]. However, surprisingly little is known about their possible positive contribution to malt properties.…”

Section: Introductionmentioning

confidence: 99%

Yeasts in an industrial malting ecosystem

Laitila

Wilhelmson

Kotaviita

et al. 2006

J Ind Microbiol Biotechnol

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The malting ecosystem consists of two components: the germinating cereal grains and the complex microbial community. Yeasts and yeast-like fungi are an important part of this ecosystem, but the composition and the effects of this microbial group have been largely unknown. In this study we surveyed the development of yeasts and yeast-like fungi in four industrial scale malting processes. A total of 136 malting process samples were collected and examined for the presence of yeasts growing at 15, 25 and 37 degrees C. More than 700 colonies were isolated and characterized. The isolates were discriminated by PCR-fingerprinting with microsatellite primer (M13). Yeasts representing different fingerprint types were identified by sequence analysis of the D1/D2 domain of the 26S rRNA gene. Furthermore, identified yeasts were screened for the production of alpha-amylase, beta-glucanase, cellulase and xylanase. A numerous and diverse yeast community consisting of both ascomycetous (25) and basidiomycetous (18) species was detected in the various stages of the malting process. The most frequently isolated ascomycetous yeasts belonged to the genera Candida, Clavispora, Galactomyces, Hanseniaspora, Issatchenkia, Pichia, Saccharomyces and Williopsis and the basidiomycetous yeasts to Bulleromyces, Filobasidium, Cryptococcus, Rhodotorula, Sporobolomyces and Trichosporon. In addition, two ascomycetous yeast-like fungi (black yeasts) belonging to the genera Aureobasidium and Exophiala were commonly detected. Yeasts and yeast-like fungi produced extracellular hydrolytic enzymes with a potentially positive contribution to the malt enzyme spectrum. Knowledge of the microbial diversity provides a basis for microflora management and understanding of the role of microbes in the cereal germination process.

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“…For example, Chitra et al (1996) showed that these processes greatly increase the in vitro protein digestibility by reducing phytic acid content of seeds by about 60% and 40%, respectively. Maize, for instance, lacks vitamin A and vitamin B 12 , as well as the amino acids arginine and methionine, but maize fermentation results in tremendous increases of vitamin B 12 and vitamin B 2 in the food products (Steinkraus, 1998). It has long been a point of non-consensus whether the same holds true for protein and amino acid production.…”

Section: Introductionmentioning

confidence: 99%