Food fermentations: role of microorganisms in food production and preservation

Caplice, Elizabeth; Fitzgerald, Gerald F.

doi:10.1016/s0168-1605(99)00082-3

Cited by 826 publications

(539 citation statements)

References 118 publications

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“…Thus, temperature and fermentation times did not have any effect on citric acid in durian pulp. Citric acid is reportedly involved in the production of acetic acid through the citric acid metabolic pathway and also in the formation of flavor compounds such as acetoin and 2, 3-butanediol (Caplice and Fitzgerald 1999). However, the utilization of citric acid could be retarded due to the presence of salt in anaerobic condition and partially inhibited in aerobic condition (Bobillo and Marshall 1991).…”

Section: Resultsmentioning

confidence: 99%

“…Some organic acids are generally thought to exert their antimicrobial effect by interfering with the maintenance of cell membrane potential, inhibiting active transport, reducing pH and inhibiting a variety of metabolic functions (Doores 1993). The developed acidity, low pH and complete sugar removal are the determining factors for the success and safety of the fermentation product (Caplice and Fitzgerald 1999).…”

Section: Introductionmentioning

confidence: 99%

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Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

2012

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Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15°C, 27°C and 40°C for 10 days. Storage at 15°C did not affect the properties of the pulp much. However, at 27°C and 40°C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27°C. Titratable acidity, which increased at 27°C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27°C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNose TM showed better retention of aroma profile at 27°C. Overall, durian fermented at 27°C was more acceptable than the one prepared at 40°C, and it is ready to be consumed between Day 4 and 6.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

2012

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“…Fermented foods supply important nutrients, particularly proteins and amino acids. People become familiar with particular fermented foods produced in their part of the world, and many of these foods became an integral part of the local diet (Caplice and Fitzgerald 1999) and culture, and were regarded as essential for human consumption and nutrition. Idli is one such food, which is prepared from low cost staple crop, which helps to improve the health condition.…”

Section: Introductionmentioning

confidence: 99%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.

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“…In addition to, the antagonistic effect of other bacteria such as Acinetobacter, Aeromonas, Bacillus, Pseudomonas, S. epidermidis, the Enterobacteriaceae, the Lactobacillaceae, enterococci and others create unfavourable conditions for S. aureus and Salmonella (Caplice and Fitzgerald 1999;Jay et al 2005). Finally, it can be said that S. aureus and Salmonella are not competitive enough in tarhana and in many food systems.…”

Section: Resultsmentioning

confidence: 99%

Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

Turantaş

Kemahlıoğlu

2010

J Food Sci Technol

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The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T 1 ) and 0.75 (T 2 ). The pH and E h values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and a w values in T 1 and T 2 samples significantly decreased (p<0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p <0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p> 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.

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Food fermentations: role of microorganisms in food production and preservation

Cited by 826 publications

References 118 publications

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

Effect of ingredients on sensory profile of idli

Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

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