Fermented food/beverage and health: current perspectives

Durazzo, Alessandra; Carocho, Márcio; Heleno, Sandrina A.; Pedrosa, Mariana; Ueda, Jonata M; Barros, Lillian; Souto, Eliana B.; Santini, Antonello; Lucarini, Massimo

doi:10.1007/s12210-022-01093-6

Cited by 5 publications

(4 citation statements)

References 89 publications

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“…dairy products, kimchi, kombucha, sauerkraut, etc.) available in Tórshavn’s supermarket, items popular for the health benefits that they can provide [ 72 ].…”

Section: Discussionmentioning

confidence: 99%

Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage

Svanberg

2023

J. Ethn. Food

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Dried and fermented mutton has been an essential storable protein source in an economy where weather conditions and seasonal fluctuations affect the availability of food. For generations, the Faroe islanders have prepared ræstkjøt (fermented and semidried mutton) and skerpikjøt (dried mutton) as an efficient and valuable cultural strategy for preserving meat. The data for this study have been collected through anthropological and ethnobiological fieldwork as an embedded participant observer, supplemented with studies from written sources. Data were selected and qualitatively analysed. Our findings show that this traditional cuisine, so far rarely noticed by researchers as a food heritage, requires that the islanders have access to sheep, master the technique of properly treating the slaughtered carcases, and that the necessary ecological conditions, in relation to wind and temperature, prevail for the meat to ferment and dry. They must also have access to the necessary equipment and skills, and be able to assess when the dried meat is cured. The relationship that exists between humans and the active microorganisms in this specific context is also discussed. Appreciating and consuming local fermented food is also an important way of expressing Faroese cultural identity. Once a staple for rural people, fermented mutton is nowadays a rather exclusive delicacy. The study provides insights into a complex activity that includes local artisanship and food heritage based on the triangle of human–sheep-microbiota.

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“…dairy products, kimchi, kombucha, sauerkraut, etc.) available in Tórshavn’s supermarket, items popular for the health benefits that they can provide [ 72 ].…”

Section: Discussionmentioning

confidence: 99%

Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage

Svanberg

2023

J. Ethn. Food

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“…Fermentation may contribute to the development of new beverages as it has been found to aid in food digestibility, provide vitamins and minerals, reduce the amount of anti-nutritional compounds, and modify the organoleptic characteristics to make it more appealing to consumers; thus, the incorporation of this type of food into a diverse diet can contribute to improving the nutrition and health status of the population [10,11]. Several studies have found associations between fermented beverage consumption and health status [12][13][14]. Excluding alcoholic fermented beverages such as wine and beer, there is no other consumption of fermented beverages recorded in Spain, despite its extensive history of fermented foods such as yogurt, bread, fermented meat products and olives.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

et al. 2023

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Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages.

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“…Fermented foods have grown worldwide interest as functional foods, which enhanced and improved the availability of nutrients that gives additional value with health benefits to the consumers [1]. Several potential properties of fermented foods have increasing benefits due to the ability to enhance immunity, digestion, and lowering cholesterol levels [2].…”

Section: Introductionmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas

Kharnaior

Tamang

2023

Fermentation

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Spontaneously fermented soybean foods with sticky-textured and umami-flavor are popular delicacies of multi-ethnic communities of the Eastern Himalayas. Even though species of Bacillus have been reported earlier as pre-dominant bacteria, we hypothesized that some lactic acid bacteria (LAB) present in these unique soy-based foods may exhibit probiotic properties. Hence, the present study is aimed to evaluate some probiotic attributes of LAB. A total of 352 bacterial isolates from spontaneously fermented soybean foods of the Eastern Himalayas viz., kinema, grep-chhurpi, peha, peron namsing and peruñyaan were preliminarily screened for survival in low pH, bile salt tolerance, and cell surface hydrophobicity. Finally, eight probiotic LAB were selected and identified, based on the 16S rRNA gene sequencing, as Pediococcus acidilactici Ki20 and Enterococcus faecium Kn19 (isolated from kinema), E. faecalis Gc21 (grep-chhurpi), P. acidilactici Ph32 (peha), E. faecium Pn11 and E. faecalis Pn37 (peron namsing), E. lactis Py03, and E. lactis Py08 (peruñyaan). In vitro probiotic attributes, E. faecium Kn19 (73.67 ± 1.05) and P. acidilactici Ph32 (79.71 ± 0.13%) recorded higher survival ability in acid and bile salt test, respectively. Furthermore, attachment ability of isolates to hydrocarbons showed ≥80% adhesion property with E. faecalis Gc21 (90.50 ± 10.14%) marked the highest degree of hydrophobicity, and P. acidilactici Ki20 showed the higher auto-aggregation and co-aggregation property. LAB strains were able to produce antibacterial activity against pathogenic bacteria. Genetic screening revealed the presence of genes responsible for acid tolerance (groEl, clpL), bile salt tolerance (apf, bsh), adhesion (msa, mub1), and bacteriocin producing genes for pediocin (pedA, pedB) and enterocin (entA, entB). The present study highlighted the probiotic potentials of LAB strains isolated from Himalayan naturally fermented soybean foods that may be developed as a starter or co-starter culture for controlled and optimized fermentation of soybeans.

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Fermented food/beverage and health: current perspectives

Cited by 5 publications

References 89 publications

Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage

Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas

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