Probiotic properties of yeasts in traditional fermented foods and beverages

Tamang, Jyoti Prakash; Lama, Sonam

doi:10.1111/jam.15467

Cited by 52 publications

(24 citation statements)

References 113 publications

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“…[ 22 ]. Even before scientific observations were carried out, spontaneous microflora, including yeasts [ 23 ] and molds, were unwillingly used to obtain and preserve fermented meat products [ 24 , 25 ], thus leading these microorganisms to play a critical role in modern food production and food safety [ 3 , 26 ]. LAB and coagulase-negative cocci play the main role in processes related to meat fermentation [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

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Section: Introductionmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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“…Finally, the sample collection area should not be too close together to avoid differences in the microbial community structure in the same area. 15 The 30 fermented foods were all made by natural fermentation of the food's own microorganisms, 16 and no additional fermentation strains were added. Lactic acid bacteria were the most common bacteria in these traditional fermented foods, 17 which provided some beneficial functions for these 30 fermented foods, such as high safety 18 (lactic acid bacteria produced various antibacterial substances in the fermentation process to inhibit the growth of harmful bacteria), special flavor 19 (lactic acid bacteria produced alcohols and aldehydes in the fermentation and metabolism process), high nutritional value 20 and ben-eficial function of the human body 21 (lactic acid bacteria colonized the human intestine to exert probiotic functions, such as regulating intestinal microbiota and relieving inflammation).…”

Section: Introductionmentioning

confidence: 99%

Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China

Chen

et al. 2022

Food Funct.

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“…None of the yeast strains showed β-hemolysis after 5 days incubation ( Figure 2 a). Several reports have previously described the probiotic properties of non- Saccharomyces yeast species in beverage and food production [ 10 , 27 , 28 , 29 , 30 ]. This result shows the additional advantage to the potential health benefit using MF-broth.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Tannin Tolerant Non-Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

Kodchasee

Pharin

Suwannarach

et al. 2023

JoF

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This research demonstrated an excellent potential approach for utilizing Miang fermentation broth (MF-broth), a liquid residual byproduct from the Miang fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from Miang samples were screened for their potential to ferment MF-broth and four isolates, P2, P3, P7 and P9 were selected, based on the characteristics of low alcoholic production, probiotic properties, and tannin tolerance. Based on a D1/D2 rDNA sequence analysis, P2 and P7 were identified to be Wikerhamomyces anomalus, while P3 and P9 were Cyberlindnera rhodanensis. Based on the production of unique volatile organic compounds (VOCs), W. anomalus P2 and C. rhodanensis P3 were selected for evaluation of MF-broth fermentation via the single culture fermentation (SF) and co-fermentation (CF) in combination with Saccharomyces cerevisiae TISTR 5088. All selected yeasts showed a capability for growth with 6 to 7 log CFU/mL and the average pH value range of 3.91–4.09. The ethanol content of the fermented MF-broth ranged between 11.56 ± 0.00 and 24.91 ± 0.01 g/L after 120 h fermentation, which is categorized as a low alcoholic beverage. Acetic, citric, glucuronic, lactic, succinic, oxalic and gallic acids slightly increased from initial levels in MF-broth, whereas the bioactive compounds and antioxidant activity were retained. The fermented MF-broth showed distinct VOCs profiles between the yeast groups. High titer of isoamyl alcohol was found in all treatments fermented with S. cerevisiae TISTR 5088 and W. anomalus P2. Meanwhile, C. rhodanensis P3 fermented products showed a higher quantity of ester groups, ethyl acetate and isoamyl acetate in both SF and CF. The results of this study confirmed the high possibilities of utilizing MF-broth residual byproduct in for development of health-targeted beverages using the selected non-Saccharomyces yeast.

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Probiotic properties of yeasts in traditional fermented foods and beverages

Cited by 52 publications

References 113 publications

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China

Assessment of Tannin Tolerant Non-Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

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