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www.ebook3000.com Microorganisms and Fermentation of Traditional Foods This page intentionally left blank www.ebook3000.com Food Biology Series Microorganisms and Fermentation of Traditional Foods Editors Dr. Ramesh C. Ray Principal Scientist (Microbiology) Central Tuber Crops Research Institute (Regional Centre) Bhubaneswar, Odisha, India and Dr. Didier Montet Food Safety Team Leader UMR Qualisud International Center for Agricultural Research for Development (CIRAD) Montpellier, France p, A SCIENCE PUBLISHERS BOOK GL--Prelims with new title page.indd ii 4/25/2012 9:52:40 AM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20140723 International Standard Book Number-13: 978-1-4822-2309-5 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com www.ebook3000.com About the Series Food is the essential source of nutrients such as carbohydrates, proteins, fats, vitamins, and minerals, that provides energy for all living organisms to sustain life. A large part of the daily human efforts is concentrated on food production, processing, packaging and marketing, product development, preservation, storage, and ensuring food safety and quality. It is obvious therefore, our food supply chain can contain microorganisms that interact with the food, thereby interfering in the ecology of food substrates. The microbe- food interaction is mostly benefi cial (as in the case of many fermented foods such as cheese, butter, sausage, etc.), but in some cases it is detrimental (spoilage of food, mycotoxin, etc.). The series Food Biology aims at bringing all these aspects of microbe-food interactions in form of topical volumes, covering food microbiology, biochemistry, microbial ecology, food biotechnology, new food product developments with microbial interventions, mycology, food authenticity, food origin traceability, and food science and technology. Special emphasis is placed on including new molecular techniques in food biology research or on monitoring and assessing food safety and quality, as well as new interventions in biotechnological applications in food processing and development. The key topics include food fermentation, food safety and hygiene, microbial interventions in food processing and food additive development, molecular diagnostic methods in detecting food borne pathogens and food policy, etc. Leading international authorities with background in academia, research, industry and government will contribute or have contributed to the series either as authors or as editors. The series will be a useful reference resource base in food microbiology, biochemistry, biotechnology, food science and technology for researchers, teachers, students and food science and technology practitioners. Series Editor Ramesh C. Ray Central Tuber Crops Research Institute, ICAR Bhubaneswar, Odisha, India This page intentionally left blank www.ebook3000.com Preface Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored even at ambient temperatures. The common microorganisms involved in food fermentations are bacteria, yeasts and moulds. The lactic acid bacteria, notably lactobacilli and streptococci are the most commonly found microorganisms in fermented foods, having the ability to produce lactic acid from carbohydrates. Other important bacteria in fermented foods are the acetic acid producing Acetobacter and the Bacillus species. The most important benefi cial yeasts in terms of desirable food fermentations belong to the Saccharomyces family, especially S. cerevisiae. These yeasts play a crucial role in the food industry as they produce enzymes that bring about various desirable biochemical reactions involved in the production of alcoholic beverages. Also, few fungi are usually used to produce a number of popular cheeses. The role of fermented foods in human health and well being is a matter of recent interest, particularly the involvement of probiotic bacteria that include several members of lactobacilli and bifi dobacteria. Probiotics are live microorganisms that confer benefi cial effects on host such as anti- microbial activity, improvement in lactose metabolism, reduction in serum cholesterol, immune-modulation properties etc, when administered in appropriate quantities. All the traditional fermented foods are rich sources of benefi cial microorganisms and some of them show probiotics characteristics. Fermented foods especially dairy products, play a predominant role as carriers of probiotics. The book aims at providing comprehensive information about the involvement of microorganisms in fermented foods. It contains 11 chapters covering the history, current scenario and future prospects of fermented foods; microbial diversity in fermented foods and health benefits; microbiology, biochemistry and biotechnology of fermented products processed from plant-(cereals, vegetables and fruits) and animal-based raw materials (milk, fi sh and meat). It also covers the traditional fermented foods viii Microorganisms and Fermentation of Traditional Foods and beverages of Oriental, African and Latin-American countries, as well as their culinary practices, microorganisms involved and health benefi ts either claimed or scientifi cally proven. The last chapter discusses the food safety issues associated with traditional fermented foods and also the intervention procedures to improve the safety of fermented foods. The book brings out updated scientifi c information and new research fi ndings in microbiology, biochemistry, food science and technological aspects of fermented foods. The 11 chapters have been authored by 19 outstanding international contributors in the forefront of fermented food science and technology. We believe the book will be a useful reference book and valuable resource for researchers, teachers, students, nutritional and functional food experts and all those working in the fi eld of fermented foods. Ramesh C. Ray Didier Montet www.ebook3000.com Contents About the Series v Preface vii 1. Fermented Foods: Past, Present and Future 1 Ramesh C. Ray and V.K. Joshi 2. Microbial Diversity in Fermented Foods with Emphasis on 37 Bacterial Fermentation and Health Benefi ts Shanna Liu and Ye Han 3. Fermented Cereal Products 78 Zlatica Kohajdová 4. Lactic Acid Fermentation of Vegetables and Fruits 108 Didier Montet, Ramesh C. Ray and Nadine Zakhia-Rozis 5. Yogurt and Other Fermented Milks 141 Catherine Béal and Sandra Helinck 6. Fermented Fish and Fish Products: Snapshots on Culture 188 and Health Aly F. El Sheikha and Didier Montet 7. Fermented Meat Products 223 Aly F. El Sheikha and Jamilah Bakar 8. African Fermented Foods: Historical Roots and Real Benefi ts 248 Aly F. El Sheikha and Didier Montet 9. Oriental Fermented Functional (Probiotic) Foods 283 Ramesh C. Ray, Aly F. El Sheikha and R. Sasi Kumar 10. Indigenous Fermented Foods of Latin America 312 Alejandra de Moreno de LeBlanc, Svetoslav D. Todorov, Graciela Vignolo, Graciela Savoy de Giori and Jean Guy LeBlanc 11. Food Safety Challenges Associated with Traditional 341 Fermented Foods Yasuhiro Inatsu and Md. Latiful Bari Index 371 Color Plate Section 373 This page intentionally left blank www.ebook3000.com 1 Fermented Foods: Past, Present and Future Ramesh C. Ray1,* and V.K. Joshi2 1 Introduction Fermentation is one of the oldest biotechnologies for the production of food products with desirable properties such as extended shelf-life and good organoleptic properties (Smid and Hugenholtz