Fermented Meat Products

Adams, Martin R.

doi:10.1201/ebk1420094954-c11

Cited by 4 publications

(1 citation statement)

References 32 publications

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“…Fermented meat products are divided into two categories: those made from whole meat pieces or slices such as dried meat and jerky; and those made by chopping or comminuting the meat, usually called sausages (Adams, 2010 ). Traditionally fermented meat products of many countries have been well-documented (Table 6 ), such as fermented sausages (Lücke, 2015 ) and salami (Toldra, 2007 ) of Europe, jerky of America and Africa (Baruzzi et al, 2006 ), nham of Thailand (Chokesajjawatee et al, 2009 ), and nem chua of Vietnam (Nguyen et al, 2013b ).…”

Section: Taxonomic Tools For Identification Of Microorganisms From Fementioning

confidence: 99%

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

2016

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Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups (“phylotypes”) may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.

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Section: Taxonomic Tools For Identification Of Microorganisms From Fementioning

confidence: 99%

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

2016

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Probiotics from Fermented Foods

Devi

Halami

2017

Mining of Microbial Wealth and MetaGenomics

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Fermented foods in a global age: East meets West

Tamang

Cotter

Endo

et al. 2020

Comp Rev Food Sci Food Safe

409

229

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Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well‐preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well‐appreciated, especially in resource‐poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.

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Fermented Meat Products

Cited by 4 publications

References 32 publications

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Probiotics from Fermented Foods

Fermented foods in a global age: East meets West

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