Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview

Sahu, Lopamudra; Panda, Sandeep

doi:10.1007/978-3-319-74820-7_1

Cited by 14 publications

(13 citation statements)

References 91 publications

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“…The modern industry for fermentative foods and beverages is innovative, given that it currently employs thermophilic fermentation, DNA technologies, molecular devices, designed starter cultures, genetic engineering, etc. Recombinant DNA technology has provided new insights for enhancing the product quality by designing tailor-made starter cultures that perform better than those found naturally [60]. For example, Basinskiene et al used Lactobacillus sakei KTU05-6 and Pediococcus pentosaceus KTU05-10 to ferment extruded rye for obtaining kvass, a traditional Lithuanian NFCB.…”

Section: Fermentation Microbiota and Safety Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: Fermentation Microbiota and Safety Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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“…Various types of fermented foods are estimated to comprise up to 30% of the food supply [ 6 ]. However, the microbiological safety of these products must be ensured before public consumption [ 7 ]. Generally, fermented products are considered microbiologically safe as the harsh fermentation conditions, such as low pH, high temperature, and increased sugar and salt contents prevent the growth of pathogenic microbes [ 6 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

et al. 2021

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Fermented fruits and vegetables play an important role in safeguarding food security world-wide. Recently, robust sequencing-based microbial community analysis platforms have improved microbial safety assessment. This study aimed to examine the composition of bacteria and evaluate the bacterial safety of fermented fruit products using high-throughput 16S-rRNA metagenomic analysis. The operational taxonomic unit-based taxonomic classification of DNA sequences revealed 53 bacterial genera. However, the amplicon sequencing variant (ASV)-based clustering revealed 43 classifiable bacterial genera. Taxonomic classifications revealed that the abundance of Sphingomonas, which was the predominant genus in the majority of tested samples, was more than 85–90% among the total identified bacterial community in most samples. Among these identified genera, 13 low abundance genera were potential opportunistic pathogens, including Acinetobacter, Bacillus, Staphylococcus, Clostridium, Klebsiella, Mycobacterium, Ochrobactrum, Chryseobacterium, Stenotrophomonas, and Streptococcus. Of these 13 genera, 13 major opportunistic pathogenic species were validated using polymerase chain reaction. The pathogens were not detected in the samples of different stages and the final products of fermentation, except in one sample from the first stage of fermentation in which S. aureus was detected. This finding was consistent with that of ASV-based taxonomic classification according to which S. aureus was detected only in the sample from the first stage of fermentation. However, S. aureus was not significantly correlated with the human disease pathways. These results indicated that fermentation is a reliable and safe process as pathogenic bacteria were not detected in the fermentation products. The hybrid method reported in this study can be used simultaneously to evaluate the bacterial diversity, their functional predictions and safety assessment of novel fermentation products. Additionally, this hybrid method does not involve the random detection of pathogens, which can markedly decrease the time of detection and food safety verification. Furthermore, this hybrid method can be used for the quality control of products and the identification of external contamination.

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“…Acidophilus with a yogurt culture mixture is recommended in certain situations. It has been proposed that probiotic fermented milk reduces plasma cholesterol levels, lowers low-density lipoprotein (LDL) levels in hypercholesterolemic people, blood pressure, plus hypertension prevention [ 65 ]. Probiotic milk has also been shown to help hypertensive and prehypertensive people lower their blood pressure [ 66 ].…”

Section: Probiotics As a Functional Ingredient In Different Beveragesmentioning

confidence: 99%

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

et al. 2021

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As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.

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Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview

Cited by 14 publications

References 91 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

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