DOCSLIB.ORG

Technological Roles of Microorganisms in Fish Fermentation: a Review

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Technological Roles of Microorganisms in Fish Fermentation: a Review Critical Reviews in Food Science and Nutrition ISSN: (Print) (Online) Journal homepage: https://www.tandfonline.com/loi/bfsn20 Technological roles of microorganisms in fish fermentation: a review Yanshun Xu , Jinhong Zang , Joe M. Regenstein & Wenshui Xia To cite this article: Yanshun Xu , Jinhong Zang , Joe M. Regenstein & Wenshui Xia (2021) Technological roles of microorganisms in fish fermentation: a review, Critical Reviews in Food Science and Nutrition, 61:6, 1000-1012, DOI: 10.1080/10408398.2020.1750342 To link to this article: https://doi.org/10.1080/10408398.2020.1750342 Published online: 15 Apr 2020. Submit your article to this journal Article views: 334 View related articles View Crossmark data Citing articles: 2 View citing articles Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 2021, VOL. 61, NO. 6, 1000–1012 https://doi.org/10.1080/10408398.2020.1750342 REVIEW Technological roles of microorganisms in fish fermentation: a review Yanshun Xua,b, Jinhong Zanga,b, Joe M. Regensteinc, and Wenshui Xiaa,b aState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; bSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; cDepartment of Food Science, Cornell University, Ithaca, New York, USA ABSTRACT KEYWORDS Fermentation is an important way to process and preserve fish. It not only gives the product a Fermented fish; unique flavor and texture, but it also contributes to increased nutritional value and better func- microorganisms; texture; tional properties. The production of fermented fish relies on naturally occurring enzymes (in the flavor; biogenic amines muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fer- mented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed. Introduction Today it is more a means of transformation and diversifica- tion of sensory demands (Waisundara, Jayawardena, and There has always been a close relationship between human Watawana 2016). Fermented fish products are especially beings, their food and the fermentative activities of microor- popular in Asia, Africa, and Europe. Many of these coun- ganisms. Traditional fermented food is one of the intan- tries have their own unique types of fermented products gibles of human history (Marco et al. 2017). Among them, based on differences in raw materials, environmental condi- fermented fish products have been part of different cultures tions, microorganisms and dietary traditions (Zang et al. for centuries. Fish fermentation first emerged as a means to 2019). Fermentation of fish has thrived in some regions of preserve fresh fish, because they are extremely perishable, Europe as a local delicacy such as Hakarl in Iceland especially in hot and humid coastal areas (Tanasupawat and (Rajauria et al. 2016), Surstromming€ in Sweden (Miller et al. Visessanguan 2014). 2013) and Rakfisk in Norway (Amilien and Hegnes 2004). Fermented fish products not only contribute significantly Fermented fish products are important in Africa. Examples to the protein intake of a large number of people around of the most well-known fermented fish are Lanhouin, the world, but are also an important source of minerals Momone and Feseekhin, which are sold as whole or sliced (mainly calcium and iron), and some B-group vitamins. fish (El Sheikha and Montet 2014; Kindossi et al. 2016; During the fermentation process, the enzymatic activity of Sanni, Asiedu, and Ayernor 2002). Asians were pioneers in the raw material and the metabolic activity of microorgan- the development of fermented fish products, which were isms can change the nutritive and bioactive characteristics of exported from the Orient to Europe and North American. fish matrices and produce beneficial effects on human health Various different types of fermented fish products including (Zang et al. 2019). For example, the beneficial aspects from whole fish or fish pieces, sauces and pastes can be found in the consumption of fermented fish products include antioxi- Asian markets (Daroonpunt et al. 2016; Ly, Mayrhofer, and dant (Majumdar et al. 2016; Najafian and Babji 2018), anti- Domig 2018; Zang, Xu, Xia, Jiang, et al. 2018). hypertensive (Fujita, Yamagami, and Ohshima 2001; Most fermented fish products are produced on a small Ichimura et al. 2003; Itou et al. 2004), antiproliferative scale according to family tradition and local geographic con- (Martınez-Alvarez et al. 2016), anti-cancer (Koo et al. 2016; ditions with a specific microbiome at each stage of fermen- Lee et al. 2004) and anticoagulant (Singh et al. tation, resulting in a variety of product qualities. To 2014) properties. standardize the final product, the use of the most dominant Due to the unique flavor, texture and preservation char- native microorganisms as selected starter cultures is receiv- acteristics of fermented fish, the demand for fermented fish ing more attention. High quality fish products are obtained products continues to increase globally. However, the pres- more reliably by controlling the growth of microorganisms ervation role of fish fermentation is largely outdated due to and the conversion of enzymes. However, the role of micro- the introduction of a cold chain and development of other organisms in the fish fermentation process has not been preservation technology, especially in western countries. fully elucidated. This paper mainly focuses on reviewing the CONTACT Yanshun Xu [email protected]; Jinhong Zang [email protected] State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China. ß 2020 Taylor & Francis Group, LLC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 1001 research on the roles of microorganisms in fish fermenta- content of salt-soluble and water-soluble proteins in fer- tions as well as the influence of fermentation conditions. mented silver carp sausage decreased gradually, while the content of free amino acids and non-protein nitrogen increased gradually during fermentation. These results are Fermentation conditions consistent with that reported by Nie, Lin, and Zhang (2014) Fermented fish products are often produced according to that as fermentation progressed, salt-soluble and water-sol- family tradition and geographic preferences and large differ- uble proteins in grass carp sausages inoculated with ences exist in production methods. In general, most of the Lactobacillus plantarum ZY40 and Pediococcus pentosaceus traditional fermented products involve salting, drying and GY23 were degraded, while a-amino nitrogen, trichloro- occasionally smoking, and marinating. There are several fac- acetic acid (TCA)-soluble peptides and free amino tors, such as raw materials, fermentation temperature, time, acids increased. humidity, salt concentrations and other conditions, that Myosin heavy chains (MHCs) were more susceptible to affect the fermentation efficiency. Among them, controlling proteolysis than actin, which had also been previously fermentation temperature has been shown to be the simplest observed (Riebroy et al. 2004; Zeng et al. 2013b). and most effective method to affect microbial growth and Lipolysis and lipid oxidation are also two other important reduce the production of biogenic amines (BA) (Ormanci biochemical reactions during fermentation. The total concen- and Colakoglu 2017). Natural fermentation has been tration of free amino acids, conjugated dienes (CD) and thio- reported to be best controlled at low temperatures (3–7 C), barbituric acid reactive substances (TBARS) increased during or ambient temperature (28–38 C) (Anihouvi et al. 2007; fish fermentation (Gao, Wang, Jiang, et al. 2016). There were Paludan-Muller€ et al. 2002; Skåra et al. 2015). In addition, slight changes in neutral lipids (NL) in low-salt fermented fish the temperature is commonly controlled according to the while a decrease was observed in a Ghanaian fermented fish optimum growth temperature of the starter cultures. For product (Yankah, Ohshima, and Koizumi 1993). The small dif- example, lactic acid bacteria (LAB), including Lactobacillus ferences in lipolysis were presumed to be due to the different plantarum CCRC10069, Lactococcus lactis subsp. lactis fermentation procedures and the different raw materials. CCRC 12315 and Lactobacillus helveticus CCRC 14092 have Furthermore, the proportion of phospholipids (PL) decreased been used for the production of fermented mackerel mince significantly with a concomitant increase in free fatty acids at 37 C (Yin, Pan, and Jiang 2002). Silver carp sausages fer- (FFA) during low-salt fermentation of fish. Similarly, a deple- mented with Pediococcus pentosaceus at 23–30 C showed tion in phosphatidyl inositol (PI), phosphatidyl choline (PC), the greatest consumer acceptance (Xu et al. 2010c). sphingomyelin (SL) and phosphatidyl ethanolamine (PE) and Furthermore, fermentation using mixed starter cultures has increased phosphatidic acid (PA) and lysophosphatidyl choline mostly been done at 25 C (Zang, Xu, Xia, Jiang, et al. (LPC) were observed in salted fermented Bouri fish muscle
Load more

Recommended publications
  • Fermented and Ripened Fish Products in the Northern European Countries
    Accepted Manuscript Fermented and ripened fish products in the Northern European countries Torstein Skåra, Lars Axelsson, Gudmundur Stefánsson, Bo Ekstrand, Helge Hagen PII: S2352-6181(15)00005-0 DOI: 10.1016/j.jef.2015.02.004 Reference: JEF 12 To appear in: Journal of Ethnic Foods Received Date: 16 January 2015 Revised Date: 23 January 2015 Accepted Date: 2 February 2015 Please cite this article as: Skåra T, Axelsson L, Stefánsson G, Ekstrand B, Hagen H, Fermented and ripened fish products in the Northern European countries, Journal of Ethnic Foods (2015), doi: 10.1016/ j.jef.2015.02.004. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT 1 Fermented and ripened fish products in the Northern European countries 2 Torstein Skåra 1* , Lars Axelsson 2, Gudmundur Stefánsson 3, Bo Ekstrand 4 and Helge Hagen 5 3 1 Nofima - Norwegian Institute of Food, Fisheries, and Aquaculture Research, Postboks 8034, 4 NO-4068 Stavanger, Norway 5 2 Nofima - Norwegian Institute of Food, Fisheries, and Aquaculture Research, P.O.Box 210, 6 NO-1431 Ås, Norway 7 3 Matis, Vinlandsleid 12, 113 Reykjavik, Iceland 8 4 Bioconsult AB, Stora Vägen 49, SE-523 61 Gällstad, Sweden 5 MANUSCRIPT 9 Dælivegen 118, NO-2385 Brumunddal, Norway 10 *Author for correspondence: Tel: +47-51844600; Fax: +47-51844651 11 E-mail.
    [Show full text]
  • Food Microbiology Unveiling Hákarl: a Study of the Microbiota of The
    Food Microbiology 82 (2019) 560–572 Contents lists available at ScienceDirect Food Microbiology journal homepage: www.elsevier.com/locate/fm Unveiling hákarl: A study of the microbiota of the traditional Icelandic T fermented fish ∗∗ Andrea Osimania, Ilario Ferrocinob, Monica Agnoluccic,d, , Luca Cocolinb, ∗ Manuela Giovannettic,d, Caterina Cristanie, Michela Pallac, Vesna Milanovića, , Andrea Roncolinia, Riccardo Sabbatinia, Cristiana Garofaloa, Francesca Clementia, Federica Cardinalia, Annalisa Petruzzellif, Claudia Gabuccif, Franco Tonuccif, Lucia Aquilantia a Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, Ancona, 60131, Italy b Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Torino, Italy c Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa, 56124, Italy d Interdepartmental Research Centre “Nutraceuticals and Food for Health” University of Pisa, Italy e “E. Avanzi” Research Center, University of Pisa, Via Vecchia di Marina 6, Pisa, 56122, Italy f Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Centro di Riferimento Regionale Autocontrollo, Via Canonici 140, Villa Fastiggi, Pesaro, 61100,Italy ARTICLE INFO ABSTRACT Keywords: Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation Tissierella is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long Pseudomonas history of consumption, little knowledge is available on the microbial consortia involved in the fermentation of Debaryomyces this fish. In the present study, a polyphasic approach based on both culturing and DNA-based techniqueswas 16S amplicon-based sequencing adopted to gain insight into the microbial species present in ready-to-eat hákarl.
    [Show full text]
  • Overseas Adventure Travel®
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Fjord Cruise & Lapland: Norway, Finland & the Arctic 2022 Small Groups: 20-25 travelers—guaranteed! (average of 22) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, For me, one of the joys of traveling is the careful planning that goes into an adventure—from the first spark of inspiration to hours spent poring over travel books about my dream destinations—and I can’t wait to see where my next journey will take me. I know you’re eager to explore the world, too, and our Fjord Cruise & Lapland itinerary described inside is an excellent way to start. As for Fjord Cruise & Lapland, thanks to your small group of 20-25 travelers (average 22) you can expect some unforgettable experiences. Here are a few that stood out for me: Gain insights into Sami and northern Lapland culture in Ivalo where a local guide will offer their perspective on the oppression of Europe’s last indigenous community during a visit to the Siida Museum. You’ll learn about the forced relocation of the Sami people in the 1800s and the challenges that face the community as they fight to preserve their time-honored customs. But the most moving stories of all are the ones you’ll hear directly from the local people. You’ll meet them, too, and hear their personal experiences when you visit the owners of a reindeer farm and learn about the important role they play in the Sami peoples’ daily lives.
    [Show full text]
  • To See the Full Report
    Strengthening European Food Chain Sustainability by Quality and Procurement Policy Deliverable 3.3: REPORT DETAILING THE SELECTION OF CASE STUDY REGIONS AND CASES FOR IMPACT ANALYSIS November 2016 Contract number 678024 Project acronym Strength2Food Dissemination level Public Nature R (Report) Responsible Partner(s) INRA-D A. Barczak, V. Bellassen, F. Arfini, R. Author(s) Brečić, G. Giraud, E. Majewski, B. Tocco, A. Tregear, G. Vittersø. Case studies, Sustainability, Impact Keywords Assessment This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 678024. Strength2Food D3.3 – Selection of case studies Academic Partners 1. UNEW, Newcastle University (United Kingdom) 2. UNIPR, University of Parma (Italy) 3. UEDIN, University of Edinburgh (United Kingdom) 4. WU, Wageningen University (Netherlands) 5. AUTH, Aristotle University of Thessaloniki (Greece) 6. INRA, National Institute for Agricultural Research (France) 7. BEL, University of Belgrade (Serbia) 8. UBO, University of Bonn (Germany) 9. HiOA, National Institute for Consumer Research (Oslo and Akershus University College) (Norway) 10. ZAG, University of Zagreb (Croatia) 11. CREDA, Centre for Agro-Food Economy & Development (Catalonia Polytechnic University) (Spain) 12. UMIL, University of Milan (Italy) 13. SGGW, Warsaw University of Life Sciences (Poland) 14. KU, Kasetsart University (Thailand) 15. UEH, University of Economics Ho Chi Minh City (Vietnam) Dedicated Communication and Training Partners 16. EUFIC, European Food Information Council AISBL (Belgium) 17. BSN, Balkan Security Network (Serbia) 18. TOPCL, Top Class Centre for Foreign Languages (Serbia) Stakeholder Partners 19. Coldiretti, Coldiretti (Italy) 20. ECO-SEN, ECO-SENSUS Research and Communication Non-profit Ltd (Hungary) 21. GIJHARS, Quality Inspection of Agriculture and Food (Poland) 22.
    [Show full text]
  • Food from the Fjords the New Norwegian Cuisine
    OUTLOOK / TRAVEL TEXT BY DavID NIKEL | PUBLICITY PHOTOS Food from the Fjords The new Norwegian cuisine 82 / AIRBALTIC.COM OUTLOOK / TRAVEL Surrounded by crystal-clear fjords, icy mountains and endless sky, western Norway is unquestionably a jewel on the rugged Scandinavian coastline. However, it is not just the landscape that deserves mention. The country’s most exciting restaurants are forging a new and exciting path for Norwegian cuisine To many, Norwegian food evokes images of family and tradition, with a focus on simplicity and preservation. Rightly so, as salted meats, dried fish, canned foods, bread and boiled potatoes still form the bulk of the diet for many older Norwegians. Mutton remains popular, especially in such traditional dishes as fårikål (stew with cabbage) and pinnekjøtt (smoked ribs), as do the matured fish dishes lutefisk and rakfisk. This diet harks back to the pre-oil days, when Norway was a poor country, and when preserving, salting, drying and canning food was the only way to sustain a family through the harsh winters. Such traditional fare is a frequent turn-off for tourists, many of whom prefer fast-food chains and kiosk hot-dogs. However, a number of restaurants in the fjords are spearheading the development of a new Norwegian cuisine, and visitors to the country are taking note. The reason for the change, at least in part, is Norway's thriving oil and gas industry. Not only does it bring in talented engineers and their families from all around the world, it’s also responsible for Norwegians being able to travel several times per year.
    [Show full text]
  • Unveiling Hákarl: a Study of the Microbiota of the Traditional Icelandic Fermented Fish
    AperTO - Archivio Istituzionale Open Access dell'Università di Torino Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish This is the author's manuscript Original Citation: Availability: This version is available http://hdl.handle.net/2318/1699363 since 2019-04-19T11:02:06Z Published version: DOI:10.1016/j.fm.2019.03.027 Terms of use: Open Access Anyone can freely access the full text of works made available as "Open Access". Works made available under a Creative Commons license can be used according to the terms and conditions of said license. Use of all other works requires consent of the right holder (author or publisher) if not exempted from copyright protection by the applicable law. (Article begins on next page) 25 September 2021 Accepted Manuscript Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish Andrea Osimani, Ilario Ferrocino, Monica Agnolucci, Luca Cocolin, Manuela Giovannetti, Caterina Cristani, Michela Palla, Vesna Milanovic, Andrea Roncolini, Riccardo Sabbatini, Cristiana Garofalo, Francesca Clementi, Federica Cardinali, Annalisa Petruzzelli, Claudia Gabucci, Franco Tonucci, Lucia Aquilanti PII: S0740-0020(18)30945-6 DOI: https://doi.org/10.1016/j.fm.2019.03.027 Reference: YFMIC 3202 To appear in: Food Microbiology Received Date: 11 October 2018 Revised Date: 28 March 2019 Accepted Date: 29 March 2019 Please cite this article as: Osimani, A., Ferrocino, I., Agnolucci, M., Cocolin, L., Giovannetti, M., Cristani, C., Palla, M., Milanovic, V., Roncolini, A., Sabbatini, R., Garofalo, C., Clementi, F., Cardinali, F., Petruzzelli, A., Gabucci, C., Tonucci, F., Aquilanti, L., Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish, Food Microbiology (2019), doi: https://doi.org/10.1016/ j.fm.2019.03.027.
    [Show full text]
  • Fish Processing Sustainability and New Opportunities (Edited by George M
    The following contents are selected from Fish Processing Sustainability and New Opportunities (Edited by George M. Hall); all copyrights belong to Wiley-Blackwell ________________________________________________________________________ Fish Processing Sustainability and New Opportunities 7 Sustainability of Fermented Fish Products S. Kose and George M. Hall 7.1 INTRODUCTION Fermented fish is a broad term for different kinds of fish products. Traditionally, preservation of fresh fish was by salting, smoking and sun-drying (see Chapter 3). Salting and drying in a tropical climate can be prolonged due to high humidity and frequent rainfall, which allows fermentation to start, and people gradually acquired a liking for the taste and the aroma of fermented fish. Another attraction of fermented fish was as a cheap process for underdeveloped countries as an alternative to heavily salted fish products. The ability of fermentation to enhance the flavour (or to mask the taste of tainted fish products) increased its production and consumption even in developed countries (Saisithi, 1994). Today, the demand for fermented food is so great that more varieties are sought. By partially supplementing ordinary salted fish with carbohydrate sources, such as palm sugar, roasted rice or cooked rice, traditional fermented fish products with different tastes and aromas are obtained. Nowadays, non-traditional fermented fish products are also produced using bacterial starter cultures. Fermented fish is generally seen as a South-East Asian product through prime examples such as fish sauce. However, studies showed that such products are commonly found in other parts of the world, especially in Africa. Fermented fish production and consumption are also reported to occur in European countries such as Denmark, Norway and Sweden.
    [Show full text]
  • Grand Circle Travel Planning Guide
    GRAND CIRCLE TRAVEL PLANNING GUIDE Norwegian Fjords, Lapland and Finland Voyage 2021 Learn how to personalize your experience on this vacation Grand Circle Travel ® Worldwide Discovery at an Extraordinary Value 1 Grand Circle Travel ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle travelers, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Nordic Coastal Voyage: Norway, Finland & the Arctic Circle vacation, will be an excellent way to resume your discoveries. It takes you into the true heart of Scandinavia, thanks to our groups of 42 travelers (with an average of 30). Plus, our Scandinavian Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Vilnius, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Gain insight into daily life during a Home-Hosted Dinner with a local Finnish family near Saariselka.
    [Show full text]
  • Microbiological Aspects of Fish Handling and Processing in The
    0LFURELRORJLFDODVSHFWVRI ILVKKDQGOLQJDQGSURFHVVLQJ LQWKH1RUZHJLDQSHODJLFVHFWRU &HFLOLH6PLWK6YDQHYLN Dissertation for the degree philosophiae doctor (PhD) at the University of Bergen Dissertation date: Scientific environment The work with this thesis has been performed at the National Institute of Nutrition and Seafood Research (NIFES) and the Faculty of Mathematics and Natural Sciences at the University of Bergen. i Acknowledgements First of all, I would like to thank my supervisor Prof. Bjørn Tore Lunestad who introduced me to the exciting world of microbiology. I do not know how to express the gratitude I hold for the help and encouragement you have given during these years. You always have an answer for any of my questions, and I’ve now come to understand how well microbiology and your so called ”pirkology” fits together. Thus, I’m still wondering how you can be ever so busy, and still always find the time to help out. A special thanks to my co-supervisor Dr. Arne Levsen for eminent help when designing experiments and writing papers. Thanks for good compan- ionship during conferences and research cruises, and for trusting me with the research cruise leader position, even though you participated yourself. The phrase ”Ingen kveis, ingen kos” have been appropriate in many occasions. I would also like to thank my other co-supervisor Dr. Jan Thomas Rosnes, for helpful feedback on my thesis. I would like to thank Prof. Øyvind Lie, Dr. Ingvild Eide Graff and Prof. Amund M˚age for making this PhD possible, providing excellent work envi- ronment and laboratory facilities at NIFES. Thanks to all good colleagues at the Contaminants & Biohazard group, for help and support, and the nice atmosphere you all create.
    [Show full text]
  • Discovering Microbiota and Volatile Compounds of Surströmming, the Traditional Swedish Sour Herring
    Journal Pre-proof Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring Luca Belleggia, Lucia Aquilanti, Ilario Ferrocino, Vesna Milanović, Cristiana Garofalo, Francesca Clementi, Luca Cocolin, Massimo Mozzon, Roberta Foligni, M. Naceur Haouet, Stefania Scuota, Marisa Framboas, Andrea Osimani PII: S0740-0020(20)30092-7 DOI: https://doi.org/10.1016/j.fm.2020.103503 Reference: YFMIC 103503 To appear in: Food Microbiology Received Date: 24 September 2019 Revised Date: 1 April 2020 Accepted Date: 1 April 2020 Please cite this article as: Belleggia, L., Aquilanti, L., Ferrocino, I., Milanović, V., Garofalo, C., Clementi, F., Cocolin, L., Mozzon, M., Foligni, R., Haouet, M.N., Scuota, S., Framboas, M., Osimani, A., Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring, Food Microbiology (2020), doi: https://doi.org/10.1016/j.fm.2020.103503. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Published by Elsevier Ltd. provided by Institutional Research Information System University of Turin View metadata, citation and similar papers at core.ac.uk CORE brought to you by 1 Discovering microbiota and volatile compounds of surströmming , the traditional Swedish sour herring 2 3 Luca Belleggia 1, Lucia Aquilanti 1, Ilario Ferrocino 2,* , Vesna Milanovi ć1, Cristiana Garofalo 1, Francesca Clementi 1, 4 Luca Cocolin 2, Massimo Mozzon 1, Roberta Foligni 1, M.
    [Show full text]
  • Development of Cultural Context Indicator of Fermented Food1
    International Journal of Bio-Science and Bio-Technology Vol. 5, No. 4, August, 2013 Development of Cultural Context Indicator of 1 Fermented Food Jong Oh Lee and, Jin Young Kim Hankuk University of Foreign Studies, 107 Imun-ro, Dongdaemun-gu, 130-791, Seoul, Korea [email protected], [email protected] Abstract Fermented fish food products have been extensively studied in Asia's fermented food culture. We have attempted to categorize the different types of fermented fish products seen in some of the Asian countries as part of a cultural context indicator analysis. Categorization is available through two cultural context indicators: the macro cultural context indicator and micro cultural context indicator. The categorization of fermented fish products for this study is according to the macro cultural context indicator. Types and nomenclature of different fermented fish products found in different countries have been compared to ones found in Korea and categorized accordingly. East Asian countries' fermented fish food, fermented with salt, is categorized into jeot, jeotgal, paste, sauce, and sikhae in terms of form and ingredients. Two essential ingredients involved in the fermentation process are salt and rice. In other words, fermented fish food products were first introduced in cultures where rice is the staple cuisine. Salt is also used for preservation. The comparison and categorization of Asian fermented fish food as part of a cultural context indicator analysis provides an opportunity to understand its unique characteristics and qualities. It can eventually establish a fundamental frame of inherent properties of Asia's fermented food culture and provide cultural indicators that can measure them.
    [Show full text]
  • Prl2013-Ijcps 1817
    Ganguly Subha IJCPS, 2013: Vol.1(7):468-469 Available online at www.pharmaresearchlibrary.com/ijcps ISSN: 2321-3132 Re view Article International Journal of Chemistry and Pharmaceutical Sciences IJCPS, 2013: Vol.1(7): 468-469 www.pharmaresearchlibrary.com/ijcps Fermentation and Food Processing Go Hand In Hand: An Editorial Ganguly Subha* AICRP On Post Harvest Technology (ICAR), Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Chakgaria, Kolkata-700 094, WB, India *E-mail: [email protected] Available online 27 November 2013 Abstract Fermentation is a microbial technique and the reaction to be controlled in favorable and desirable conditions for food safety and quality after fermentation, especially in the production of alcoholic premium quality beverages like beer, wine and cider. The same technology is employed in the bred manufacturing industries for leavening activity brought about by the production of carbon dioxide by the microbial or yeast activity. The preservation effect during fermentation is attributed to the production of lactic acid in sour foods such as yoghurt, dry sausages, pickles, sauerkraut and vinegar (extremely diluted acetic acid). Keywords: Fermentation, Food, Technology Introduction The fermentation technology under controlled conditions is an age old practice both in households and industries for food processing and preservation, be it alcoholic beverage products of edible products derived from vegetable, fish and meat sources 1. Louis Pasteur, the renowned French chemist is the world famous and first known zymologist in history, who in 1856 established the pivotal role of yeasts in fermentation.
    [Show full text]