Table Of ContentMicroorganisms and Fermentation
of Traditional Foods
TThhiiss ppaaggee iinntteennttiioonnaallllyy lleefftt bbllaannkk
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
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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
TThhiiss ppaaggee iinntteennttiioonnaallllyy lleefftt bbllaannkk
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
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
