Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. The list increases the more we know about their molecular processes and their Beverages biological functions. The book helps you overcome the challenge of large-scale production in bringing fermented foods to consumers without losing the unique avor and other traits associated with the traditional products from which they are derived. K20367 ISBN: 978-1-4665-8809-7 90000 9 781466 588097 Health Benefits of Fermented Foods and Beverages Health Benefits of Fermented Foods and Beverages E D I T E D B Y JYOTI PRAKASH TAMANG Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business 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: 20150204 International Standard Book Number-13: 978-1-4665-8810-3 (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 valid- ity of all materials or the consequences of their use. 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Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface ................................................................................................................................ vii Editor ...................................................................................................................................ix Contributors .........................................................................................................................xi 1 Microorganisms in Fermented Foods and Beverages ...................................................1 JYOTI PRAKASH TAMANG, NAMRATA THAPA, BUDDHIMAN TAMANG, ARUN RAI, AND RAJEN CHETTRI 2 Functionality and Therapeutic Values of Fermented Foods .....................................111 NAMRATA THAPA AND JYOTI PRAKASH TAMANG 3 Role of Lactic Acid Bacteria in Anticarcinogenic Effect on Human Health ............169 MOUMITA BISHAI, SUNITA ADAK, LAKSHMISHRI UPADRASTA, AND RINTU BANERJEE 4 Diet, Microbiome, and Human Health ....................................................................197 ASHFAQUE HOSSAIN, SAEED AKHTER, AND YEARUL KABIR 5 Health Benefits of Fermented Dairy Products .........................................................231 BALTASAR MAYO AND LEOCADIO ALONSO 6 Functional Properties of Fermented Milks ..............................................................261 NAGENDRA P. SHAH 7 Health Benefits of Yogurt .........................................................................................275 RAMESH C. CHANDAN 8 Health Benefits of Ethnic Indian Milk Products .....................................................297 R. K. MALIK AND SHEENAM GARG 9 Health Benefits of Fermented Vegetable Products ...................................................325 S. V. N. VIJAYENDRA AND PRAKASH M. HALAMI 10 Health Benefits of Kimchi ....................................................................................... 343 EUNG SOO HAN, HYUN JU KIM, AND HAK-JONG CHOI v vi ◾ Contents 11 Health Benefits of Tempe .........................................................................................371 MARY ASTUTI 12 Health Benefits of Korean Fermented Soybean Products ........................................395 DONG-HWA SHIN, SU-JIN JUNG, AND SOO-WAN CHAE 13 Health Benefits of Natto ...........................................................................................433 TOSHIROU NAGAI 14 Health Benefits of Functional Proteins in Fermented Foods ...................................455 AMIT KUMAR RAI AND KUMARASWAMY JEYARAM 15 Health Benefits of Fermented Fish ...........................................................................475 SANATH KUMAR H. AND BINAYA BHUSAN NAYAK 16 Wine: A Therapeutic Drink ......................................................................................489 USHA RANI M. AND ANU APPAIAH K. A. 17 Antiallergic Properties of Fermented Foods .............................................................515 ADELENE SONG AI LIAN, LIONEL IN LIAN AUN, FOO HOOI LING, AND RAHA ABDUL RAHIM 18 Antiallergenic Benefits of Fermented Foods .............................................................533 SWATI B. JADHAV, SHWETA DESHAWARE, AND REKHA S. SINGHAL 19 Antioxidants in Fermented Foods ............................................................................553 SANTA RAM JOSHI AND KOEL BISWAS 20 Health Benefits of Nutraceuticals from Novel Fermented Foods .............................567 ANIL KUMAR ANAL, SON CHU-KY, AND SAMIRA SARTER 21 From Gut Microbiota to Probiotics: Evolution of the Science ..................................591 NEERJA HAJELA, G. BALAKRISH NAIR, AND SARATH GOPALAN Preface Fermented foods contribute an important part of the diet of industrialized countries, and an equally essential role in nutrition in developing countries. More than 5000 varieties of common and uncommon fermented foods and alcoholic beverages are consumed in the world. About 80% of global fermented foods are naturally fermented by both cultivable and uncultivable microor- ganisms. The application of molecular and modern identification tools through culture-dependent and culture-independent techniques including next-generation sequence techniques has thrown new light on the diversity of a number of previously unknown and uncultivable microorganisms in naturally fermented foods. Ethnic food fermentations represent a precious cultural heritage in most regions, and harbor a huge genetic potential of valuable but hitherto undiscovered strains. The sustainable use of microorganisms in food fermentation is based on an interrelation- ship between indigenous knowledge of food fermentation, modern expertise and information, a basic understanding of the microbial background of fermentation and of good hygienic practices (GHP), some experience of handling microbial cultures, and conservation of microbial strains. The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. Microorganisms establish relevant substrates