Fermented Foods—Artisan Household Technology to Biotechnology Era

Sheikha, Aly El; Montēt, Didier

doi:10.1201/b19872-2

Cited by 12 publications

(10 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table 1. Main differences between traditional and industrial fermented food products (adapted and modified from El Sheikha and Montet, 2016). The most frequently isolated species of each group are nominated.…”

Section: Discussionmentioning

confidence: 99%

Sausage fermentation and starter cultures in the era of molecular biology methods

Franciosa

Alessandria

Dolci

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

Fermented sausages have a long tradition originating from Europe and they constitute a significant part of the Mediterranean diet. This kind of products has a specific microbiota that is typical of the region or area where they are produced. Therefore, in order to protect the traditional aspect of these products, it is essential to understand the microbial ecology during fermentation by studying the dynamic changes that occur and to select autochthonous starter cultures that can be used in the production. In this paper we summarize the state of the art concerning the selection and use of starter cultures and ecology aspects of naturally fermented sausages. We pay particular attention to the application of bacteriocinogenic strains as they could provide an additional tool in the prevention of foodborne pathogens as well as enhancing the competitiveness of the starter organisms. Microbial ecology of fermented sausages has been determined by traditional microbiological methods, but the introduction in food microbiology of new molecular techniques complements the studies carried out so far and allows scientists to overcome the limitations of traditional methods. Next Generation Sequencing (NGS) techniques represent a change in the way microbiologists address ecology and diversity in foods. Indeed the application of metataxonomics and metagenomics will permit a detailed understanding of microbial ecology. A thorough knowledge of the mechanisms behind the biological processes will enhance meat fermentation control and modulation to obtain products with desired organoleptic properties.

show abstract

Section: Discussionmentioning

confidence: 99%

Sausage fermentation and starter cultures in the era of molecular biology methods

Franciosa

Alessandria

Dolci

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

show abstract

“…The Hubei (HB), Sichuan (SC), and Guangxi (GX) provinces have characteristic geographical features, and the local residents have a wealth of experience in producing various fermented foods using native environmental microorganisms. As a traditional starter culture, rice wine koji offers an excellent model to study the diversity of environmental microorganisms and the regional sources of beneficial microorganisms ( El Sheikha, 2018 ). Hui et al (2017) used single-molecule, real-time sequencing technology (SMRT) to identify a large number of bacteria belonging to Ochrobactrum in three Japanese rice wine koji.…”

Section: Introductionmentioning

confidence: 99%

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

et al. 2022

View full text Add to dashboard Cite

Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been evaluated. In this study, the microbial population of 92 naturally fermented rice koji samples collected from Hubei, Guangxi, and Sichuan was systematically analyzed by high-throughput sequencing. From all the rice wine koji samples, 22 phyla and 479 bacterial genera were identified. Weissella, Pediococcus, Lactobacillus, Enterobacter, Lactococcus, Pantoea, Bacillus, Staphylococcus, and Leuconostoc were the dominant genera in rice wine koji. The bacterial community structure of rice wine koji samples from different regions was significantly different (p < 0.05). The bacterial community composition of the samples from Hubei and Guangxi was similar, but significantly different from that of SC samples (p < 0.05). These differences may be caused by variations in geography, environment, or manufacturing. In addition, the results of microbial phenotype prediction by BugBase and bacterial functional potential prediction by PICRUSt showed that eight of the nine predicted phenotypic functions of rice wine koji samples from different regions were significantly different (p < 0.05) and that vigorous bacterial metabolism occurred in rice wine koji samples.

show abstract

“…For example, peering at the fresh/frozen pizza offering provides considerable opportunity to explore microbial involvement in the production of this favourite food (yeast in the rising of the dough base, lactic acid bacteria in cheese production and salami ripening, sliced mushrooms and microbial fermentation of olives). The issue of sourcing food more locally and rejuvenation of the traditional preservation methods of fermentation, which add nutritional value and limit food waste (Campbell‐Platt, 1994; Brüssow, 2007; Katz, 2012; Tamang et al , 2016; El Sheikha, 2018; Willett et al , 2019), are fascinating topics to explore with children. Specifically, they can be asked to identify various means, in addition to fermentation, of reducing microbial spoilage (i.e.…”

Section: Suggestions For Class Excursionsmentioning

confidence: 99%

Visualizing the invisible: class excursions to ignite children’s enthusiasm for microbes

McGenity

Gessesse

Hallsworth

et al. 2020

Microbial Biotechnology

View full text Add to dashboard Cite

Summary We have recently argued that, because microbes have pervasive – often vital – influences on our lives, and that therefore their roles must be taken into account in many of the decisions we face, society must become microbiology‐literate, through the introduction of relevant microbiology topics in school curricula (Timmis et al. 2019. Environ Microbiol 21: 1513‐1528). The current coronavirus pandemic is a stark example of why microbiology literacy is such a crucial enabler of informed policy decisions, particularly those involving preparedness of public‐health systems for disease outbreaks and pandemics. However, a significant barrier to attaining widespread appreciation of microbial contributions to our well‐being and that of the planet is the fact that microbes are seldom visible: most people are only peripherally aware of them, except when they fall ill with an infection. And it is disease, rather than all of the positive activities mediated by microbes, that colours public perception of ‘germs’ and endows them with their poor image. It is imperative to render microbes visible, to give them life and form for children (and adults), and to counter prevalent misconceptions, through exposure to imagination‐capturing images of microbes and examples of their beneficial outputs, accompanied by a balanced narrative. This will engender automatic mental associations between everyday information inputs, as well as visual, olfactory and tactile experiences, on the one hand, and the responsible microbes/microbial communities, on the other hand. Such associations, in turn, will promote awareness of microbes and of the many positive and vital consequences of their actions, and facilitate and encourage incorporation of such consequences into relevant decision‐making processes. While teaching microbiology topics in primary and secondary school is key to this objective, a strategic programme to expose children directly and personally to natural and managed microbial processes, and the results of their actions, through carefully planned class excursions to local venues, can be instrumental in bringing microbes to life for children and, collaterally, their families. In order to encourage the embedding of microbiology‐centric class excursions in current curricula, we suggest and illustrate here some possibilities relating to the topics of food (a favourite pre‐occupation of most children), agriculture (together with horticulture and aquaculture), health and medicine, the environment and biotechnology. And, although not all of the microbially relevant infrastructure will be within reach of schools, there is usually access to a market, local food store, wastewater treatment plant, farm, surface water body, etc., all of which can provide opportunities to explore microbiology in action. If children sometimes consider the present to be mundane, even boring, they are usually excited with both the past and the future so, where possible, visits to local museums (the past) and research institutions advancing knowledge frontiers (the...

show abstract

Fermented Foods—Artisan Household Technology to Biotechnology Era

Cited by 12 publications

References 22 publications

Sausage fermentation and starter cultures in the era of molecular biology methods

Sausage fermentation and starter cultures in the era of molecular biology methods

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

Visualizing the invisible: class excursions to ignite children’s enthusiasm for microbes

Contact Info

Product

Resources

About