A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

:The aim of this study was to evaluate the production of Indonesian preserved soybean (tauco) from engineering and economic perspectives. To ensure the feasibility study for the possibility profit in this production, various raw material quantities were tested in the evaluation process. In short of the process, we evaluated the production of tauco using dual fermentation processes. The first fermentation was used for the yeast process, whereas the second was for the brine fermentation to give a distinctive flavor and aroma to tauco product. Several economic evaluation parameters were analyzed to inform the potentiality of the tauco production, including gross profit margin, break even point, net present value, and so on. The engineering analysis showed that production of tauco can be done in the variation of initial soybean from 20 to 100 kg. This inform that present tauco production can be produced in the home industry and micro-scale production.To get excellent profit, economic analysis showed the minimum soybean must be more than 60 kg. We believe that this study will be important in introducing one of the Indonesian local wisdom foods for strengtening economy.

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“…Based on reference [12], for 1 kg of soybean, the process uses 0.5 kg glutinous rice flour, 1. [14].…”

Section: Results and Discusionmentioning

confidence: 99%

Economic Perspective in the Production of Preserved Soybean (Tauco) with Various Raw Material Quantities

Nandiyanto

Ismiati

Indrianti

et al. 2018

IOP Conf. Ser.: Mater. Sci. Eng.

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“…In addition, lactic acid bacteria improve the flavor, texture, and shelf life of foods and play an important role in global food production. These foods include dairy products, vegetables, meat, and many indigenous fermented foods, among others (Indira, Jayalakshmi, Gopalakrishnan, & Srinivasan, 2011;Nuraida, 2015;Perczak, Goliński, Bryła, & Waśkiewicz, 2018;Wood, 2012;Zannini, Waters, Coffey, & Arendt, 2016). Lactic acid bacteria exhibit the greatest potential for inhibiting fungal growth and detoxifying mycotoxins (Gourama & Bullerman, 1995;Hocking, Pitt, Samson, & Thrane, 2006).…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Guo

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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Deoxynivalenol (DON) has drawn global attention because of its prevalence and significant effects on human or animal health. Biological remedies for DON have been developed from preharvest to postharvest. Applying microbes, including bacteria, fungi (yeast and molds), and enzymes, results in inhibited synthesis, structural destruction, or adsorption of DON. DON can be degraded into masked forms by phase I metabolism or phase II metabolism. During food processing, DON content changes dynamically and is even transformed. Physical, chemical, thermal, or biological processes physically reduce DON content. Temperature, heating time, enzymes, food additives, microorganisms, food composition, contamination level, and other ingredients are key factors. Although DON content can be reduced during food processing, increases in other toxins, such as DON‐3‐β‐d‐glucoside and 3‐acetyl‐DON, can be potentially risky. The application of biodegradation methods in food processing bears research significance. Both microorganisms and enzymes can be potentially used. Novel techniques, such as RNA interference, omics technologies, or enzymes coupled with the genetic engineering method, can be introduced. This review systematically updates the understanding of masked forms of DON, biological degradation strategy, fate of DON during processing, and future trends for biodegradation. Challenges to the successful application of biological methods may include the stability and suitability of the detoxification agents, security of degradation products, and successful application for industrial production.

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“…An example for human microbiota is Lactobacillus bacteria. They are a genus of Gram-positive bacteria [2]. In this regard, L. plantarum ZDY 2013 has gained from traditional Chinese fermented soybeans as probiotic has an antimicrobial features in vitro.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2017

JBMOA

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In recent years, the research into probiotics indicates that supplementing with probiotics is probably more important than taking a multi-vitamin or antibiotics. This paper presents the interaction between host-derived probiotics and immunomodulatory. Studies have revealed probiotics can produce a unique substance that affects the expression of particular genes which are related to immune regulation in humans. The effect of gastric microbiota such as Lactobacillus fermentum and Lactobacillus plantarum is an amazing example to demonstrate how they are able to regulate the immune system. In fact, the studies indicate that L. plantarum ZDY 2013 pretreatment can prevent gastric mucosal inflammation induced by H. pylori. In addition, L. fermentum UCO-979C-obtained from human gut shows an efficient growth in the rodent (Mongolian gerbil). It can stop stimulation to produce cytokines like IL8 by H. pylori in gastric adenocarcinoma human cells (AGS)cells.

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A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Cited by 149 publications

References 49 publications

Economic Perspective in the Production of Preserved Soybean (Tauco) with Various Raw Material Quantities

Economic Perspective in the Production of Preserved Soybean (Tauco) with Various Raw Material Quantities

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

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