Maize Utilisation in Food Bioprocessing: An Overview

Sangwan, Seema; Kumar, Sandeep; Goyal, Sneh

doi:10.1007/978-81-322-1623-0_10

Cited by 10 publications

(11 citation statements)

References 39 publications

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“…In ancient times, it was one of the most important cultural components used by peninsular Mayans in offerings to the gods and spirits in ceremonies related to maize cultivation and harvest (Vassallo Rodríguez, 2016). It is currently consumed in southeastern Mexico, where it remains as a food of nutritional, cultural, and economic importance (Sangwan et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

et al. 2021

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The genus Weissella is composed of a group of Gram-positive facultative anaerobe bacteria with fermentative metabolism. Strains of this genus have been isolated from various ecological niches, including a wide variety of fermented cereal foods. The present study aimed to determine the relative abundance and fermentation capabilities of Weissella species isolated from pozol, a traditional maya product made of lime-cooked (nixtamalized) fermented maize. We sequenced the V3-V4 regions of 16S rDNA; Weissella was detected early in the fermentation process and reached its highest relative abundance (3.89%) after 3 h of culture. In addition, we evaluated five Weissella strains previously isolated from pozol but reported as non-amylolytic, to define alternative carbon sources such as xylan, xylooligosaccharides, and sucrose. While no growth was observed on birch xylan, growth did occur on xylooligosaccharides and sucrose. Strains WcL17 and WCP-3A were selected for genomic sequencing, as the former shows efficient growth on xylooligosaccharides and the latter displays high glycosyltransferase (GTF) activity. Genomes of both strains were assembled and recorded, with a total of 2.3 Mb in 30 contigs for WcL17 and 2.2 Mb in 45 contigs for WCP-3a. Both strains were taxonomically assigned to Weissella confusa and genomic analyses were performed to evaluate the gene products encoding active carbohydrate enzymes (CAZy). Both strains have the gene content needed to metabolize sucrose, hemicellulose, cellulose, and starch residues, all available in pozol. Our results suggest that the range of secondary enzymatic activity in Weissella confusa strains confer them with wide capabilities to participate in fermentative processes of natural products with heterogeneous carbon sources.

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Section: Introductionmentioning

confidence: 99%

Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

et al. 2021

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“…Males tend to fall closer to the C 4 ‐protein line than females, suggesting that the most notable difference between male and female diets in Moquegua was the amount of C 4 ‐protein consumption. As discussed above, fermenting maize can enhance the protein content and make certain amino acids more bioavailable (Hamad and Fields, ; Umoh and Fields, ; Wacher‐Rodarte, ; Sangwan et al, ). While high δ 13 C collagen values could also result from greater consumption of C 4 plant fed animals, such as guinea pigs ( Cavia porcellus ) or llamas ( Llama glama ), bone δ 15 N collagen values are not significantly different between the sexes, suggesting that diets did not differ in terms of meat consumption.…”

Section: Discussion: Diet and Gender In Tiwanakumentioning

confidence: 99%

“…Importantly, laboratory studies have demonstrated that the fermentation of many cereal grains raises their protein quality by making certain amino acids more available. In particular, the fermentation of maize can increase the total amount of protein and the bioavailability of lysine, an essential amino acid (Hamad and Fields, ; Umoh and Fields, ; Wacher‐Rodarte, ; Sangwan et al, ). Compared with other grains, maize exhibits a relatively low protein content (Cordain, ), and thus consumption of fermented maize products, such as chicha , might be expected to exhibit higher δ 13 C collagen values than an individual who consumed an equal amount of unfermented maize.…”

Section: Methodsmentioning

confidence: 99%

Diet and gender in the Tiwanaku colonies: Stable isotope analysis of human bone collagen and apatite from Moquegua, Peru

Somerville

Goldstein

Baitzel

et al. 2015

American J Phys Anthropol

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These data indicate relatively high C4 plant consumption among the Tiwanaku colonies, and support paleobotanical and archaeological evidence that maize (Zea mays) was the staple crop. Dietary values are similar overall between the sexes, but significantly higher δ(13) Ccollagen values in males is consistent with a model of gendered norms of consumption similar to that of the later Inca (AD 1438-1533), where males consumed more maize than females, often in the form of beer (chicha). Results provide new insights on social dynamics within the Tiwanaku colonies and suggest the increased importance maize consumption for males during the Tiwanaku expansion.

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“…During the production of Tejuino, the temperature, types of microorganisms, pH, production zone, and fermentation time are variables that determine the nutritional and microbiological composition [6]. The fermentation process for Tejuino is spontaneous and uncontrolled, principally for the artisanal kind; therefore, the sensory characteristics and quality are important variables due to several microorganism types being involved, such as the Saccharomyces genus and LAB, principally [7]. These microorganisms contribute to the flavor development through a carbohydrate metabolism, proteolysis, and amino acid catabolism, as well lipolysis and a fatty acids metabolism [4,5,8].…”

Section: Introductionmentioning

confidence: 99%

Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

Rubio-Castillo

Méndez-Romero

Reyes-Díaz

et al. 2021

Foods

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This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and microbiological quality is determined by standard methods, and volatile compounds are determined by solid-phase microextraction. Overall, the physicochemical composition and microbiological quality are higher for artisanal Tejuino (p < 0.05). The pH values were 3.20 and 3.62, and 0.76 and 0.46 meq of lactic acid for artisanal and commercial Tejuino, respectively. With volatile compounds analyzed, esters, benzenes, and aldehydes were predominant; meanwhile, ethanol was a volatile compound with the highest concentration for all samples. Saccharomyces cerevisiae and Limosilactobacillus fermentum were identified in artisanal Tejuino; yeasts of the Pichia genera and Lactiplantibacillus plantarum, for commercial Tejuino, and Enterococcus genus were identified in both samples. The characterization of both types of Tejuino allows us to update the information available on this important Mexican beverage. In addition, the isolation of lactic acid bacteria, as representative bacteria of both drinks, offers an area of opportunity to know the potential functionality of these bacteria in traditional fermented products.

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Maize Utilisation in Food Bioprocessing: An Overview

Abstract: Fermented foods are considered as palatable and wholesome foods prepared from raw or heated raw materials and appreciated for their attributes such as pleasant flavour, aroma, texture, improved processing properties and better digestibility.

Cited by 10 publications

References 39 publications

Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

Diet and gender in the Tiwanaku colonies: Stable isotope analysis of human bone collagen and apatite from Moquegua, Peru

Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

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