Indigenous Fermented Foods

Cereal‐based fermented foods in developing countries: ancient foods for modern research

“…This is particularly well illustrated in the case of wheat and rye sourdough (Hammes et al, 2005;De Vuyst et al, 2009) that were a better source of new LAB than tropical cereal-based fermented foods. A long list of LAB species in different cereal-based fermented foods in DC has been compiled (Steinkraus, 1995;Beuchat, 1997;Haard et al, 1999;Nout & Sarkar, 1999;Hammes et al, 2005;Guyot, 2010). However, the diversity of species in the microbiota of a given fermented food is far less complex than that of other microbial ecosystems (sediments, soils, the human intestinal tract, etc.)…”

“…The purpose of this paper is not to give a general description of all foods fermented using lactic acid fermentation, because they have been the subject of many books and reviews, and the same is true for the description of microbial diversity of the different lactic acid bacteria (LAB) involved in these fermentations. For detailed information, the reader should refer to the following: Steinkraus (1995), Beuchat (1997), Haard et al (1999), Nout & Sarkar (1999), Hammes et al (2005) and Guyot (2010). The aim of this article is to discuss the need to encourage research on cereal-based fermented foods in DC to better understand the mechanisms underlying the build-up of their microbiota and their functional role using a few examples.…”

Monitoring the contents of biogenic amines in sufu by HPLC with SPE and pre-column derivatization

“…Sufu is known as tofuyo, nyu-fu or fu-nyu in Japan, chao in Vietnam, ta-huri in Philippines, taokaoan in Indonesia and tao-huyi in Thailand (Beuchat, 1995). In China, sufu is one of the most important traditional fermented soybean foods and is a popular side dish consumed mainly with breakfast rice or steamed bread.…”

Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree

“…This is the reason why the cultivation and isolation of the peach yeast and fermentation were carried out at pH 5. According to Beuchat (2005), the optimum pH for S. cerevisiae growth is between 4 and 5.…”