Molecular Techniques for the Identification of LAB in Fermented Cereal and Meat Products

Hussain, Malik Altaf

doi:10.1002/9781119374633.ch11

Cited by 2 publications

(1 citation statement)

References 84 publications

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“…The bibliographical references regarding the microbial ecology of fermented foods and beverages in various regions such as Asia [19,38,40,58], Africa [71][72][73], Europe [74][75][76], South America [21,37,40] and North America [23,77] are numerous and many species of microorganisms have been documented. In the last few years, the use of molecular techniques and tools have helped clarify, at least partially, the confusion present in the naming of newly isolated microorganisms and the generalisation which is caused by the use of conventional classification interpretation of the documented phenotypical characteristics [78,79]. In simple terms, these molecular techniques, such as nucleic acid probe, species-specific polymerase chain reaction (PCR), Rep-PCR, multiplex PCR, 16S rDNA sequencing, DGGE and TTGE, offer reliable solutions for microbial identification in fermented foods and are often used to analyse the microbial flora of fermented food products [78][79][80][81][82][83].…”

Section: Industrial and Artisan Fermentations 21 Microbiology Of Fementioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

141

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Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

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Section: Industrial and Artisan Fermentations 21 Microbiology Of Fementioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

141

View full text Add to dashboard Cite

show abstract

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

Ashaolu

Khalifa

Mesak

et al. 2021

Critical Reviews in Food Science and Nutrition

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Molecular Techniques for the Identification of LAB in Fermented Cereal and Meat Products

Cited by 2 publications

References 84 publications

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

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