Functionality and Therapeutic Values of Fermented Foods

Thapa, Namrata; Tamang, Jyoti Prakash

doi:10.1201/b18279-3

Cited by 29 publications

(29 citation statements)

References 333 publications

(307 reference statements)

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“…Functional microorganisms transform the chemical constituents of raw materials from plant and animal sources during fermentation, thereby enhancing the bio-availability of constituent nutrients, enriching sensory quality of the feed, imparting bio-preservative potentials and improving feed safety. Toxic components and anti-nutritive factors are also degraded, antioxidant and antimicrobial compounds are produced, probiotic functions are stimulated and the feed is also fortified with health-promoting bioactive compounds [18,19,20,21,17].…”

Section: Purpose and Benefits Of Feed Fermentationmentioning

confidence: 99%

Fermentation of Feed Ingredients as Potential Strategy to Improve Health Status and Reduce Opportunistic Pathogens in Fish Farming

Aliyu-A

Aliyu‐Paiko

Abafi

et al. 2019

AJB2T

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The rapid increase in fish farming has been affected by outbreak of diseases and erratic feed costs. These challenges have stimulated increase in the use of antibiotics to rear fish. Unfortunately, excessive use of antibiotics inhibits or kills beneficial gut microbiota and makes antibiotic residues to accumulate in fish products, which are harmful for human consumption. The use of biological strategies has therefore, been adopted to improve health status, growth performance and reduce predisposition of fish to diseases. This has become necessary in view of the EU ban on most antibiotics used as growth promoters in animal husbandry due to their roles in the production of antibiotic resistant bacteria. Moreover, use of the natural fermentation process, which utilizes functional and safe microbes to transform large and potentially harmful chemical constituents in fish feed to less harmful or safe states have been contemplated in aquaculture. In the present review, lactic acid bacteria (LAB) activity during feed fermentation to mediate positive effects in farmed fish is highlighted, including; modulation of gastrointestinal pH, production of bacteriocins, competitive inhibition and translocation of pathogenic bacteria in the GIT. Other potentials of fermentation to promote feed efficiency and growth performance in fish are also discussed.

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Section: Purpose and Benefits Of Feed Fermentationmentioning

confidence: 99%

Fermentation of Feed Ingredients as Potential Strategy to Improve Health Status and Reduce Opportunistic Pathogens in Fish Farming

Aliyu-A

Aliyu‐Paiko

Abafi

et al. 2019

AJB2T

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“…Bu dönüşüm gıdanın duyusal kalitesini zenginleştirir, biyokoruyucu etkiler kazandırır ve gıda güvenliğini iyileştirir, toksik bileşenleri ve anti-besleyici faktörleri parçalar, antioksidan ve antimikrobiyal bileşikler üretilir, probiyotik fonksiyonları uyarır ve biyoaktif bileşiklerle gıdayı takviye eder ve daha sağlıklı yeni bir gıda oluşumuna yardım eder (Tamanget al2009;2016b;Farhad et al 2010;Bourdichon et al2012;Thapa and Tamang 2015 (Zacconi et al2003).…”

Section: Kefir Ve Sağlık İlişkisiunclassified

Kefir and Its Importance For Health

Tomar¹,

Çağlar²,

Akarca³

2017

AKU-J. Sci. Eng.

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ÖzetFermente süt ürünleri içinde yoğurttan sonra önemli bir yer tutan ve herkes tarafından beğenilerek tüketilen diğer bir ürün kefirdir. Kefir; gerek içermiş olduğu bileşenler, gerekse fermantasyon aşamasında oluşan yeni bileşenler sayesinde insan sağlığı üzerine olumlu etkilere sahiptir. Kullanılan sütün özelliği, yapım metodu, kullanılan kefir kültürünün mikrobiyal florası, fermantasyon şartları, muhafaza şartları ve süresine bağlı olarak kefirin bileşiminde değişiklikler görülebilir. Son yıllarda yapılan çalışmalarda kefirin insan sağlığına olan faydalarının arttırılması amaçlanmıştır. Fermente süt ürünleri içerisinde önemli bir yeri olan ve aynı zamanda probiyotik özelliğiyle dikkatleri çeken kefir, başta gastrointestinal etkileri olma üzere, kroner kalp rahatsızlıkları, antimikrobiyal, antitümör, antikarsinojenik, antialerjik etkiler ve astım etkilerinin azaltılması, bağışıklık sisteminin güçlendirilmesi gibi bir dizi sağlık faydasıyla ilişkilendirilmiştir. Kefir and Its Importance For Health AbstractKefir is a product which is holding and important place among fermented dairy products after yogurt and is consumed favorably by everyone. Kefir has positive effects on human health because of the components that the kefir contains, as well as the new components that are formed during the fermentation phase. Changes in the composition of the kefir depending on the properties of the milk used, the production method, the microbial flora of the kefir culture used, the fermentation conditions, the storage conditions and the duration can be observed. In the studies that have been conducted in recent years, it has been aimed to increase the benefits of kefir to human health. Kefir, which has an important place in fermented dairy products and also attracts attention with its probiotic properties, has been associated with a number of health benefits, such as mainly gastrointestinal effects, chronotherapy, antimicrobial, antitumor, anticarcinogenic, antiallergic effects and reduction of asthma effects, strengthening of the immune system.

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“…So, traditional fermented foods are health-benefit-imparting staple foods for most of the developing countries, and also key healthy foods for developed countries. Production of antioxidants and antimicrobial compounds, and bio-availability of nutrients; stimulation of probiotic functions, and fortification with some health-promoting bioactive compounds, are part of the health benefits connections of fermented foods, and between human resident microbes and many aspects of physiology [15][16][17][18][19][20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Assessing Food Safety Implications of Multi Antibiotic Resistant Fermented-Food-Condiment-Environment-Adapted Bacteria

Ogunshe

2019

JAMB

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Problem of Research: Food safety implications of fermented-condiment-adapted bacterial strains, regarding their intrinsic, acquired and transferable antibiotic resistance potentials are yet to be reportedly fully ascertained. Aim: To determine food safety implications of culturalable fermented-condiment-adapted bacterial strains. Methodology: Using the Kirby-Bauer agar disc-diffusion method, phenotypic multi-antibiotic-drug-in-discs resistance (MADIDR) profiles of 138 fermented-condiment-borne (Gram-positive = 71; Gram-negative = 67) bacterial strains from iru, ogiri and okpehe were evaluated by in-discs antibiotics, which are commonly administered in human and animal prophylaxis and therapy. Results: None of the fermented-condiment-adapted bacterial strains was totally susceptible to the test in-discs antibiotics; just five (3.62%: n = 0.7%: Gram-positive: n = 2.9% Gram-negative) strains were mono-resistant, while six (4.37%) were totally or pandrug-resistant (PDR). Of the remaining 92.03% fermented-condiment-adapted-bacterial strains, 6.57% exhibited co-antibiotic drug resistance (CDR); 43.8% (Gram-positive = 17.52%; Gram-negative = 26.28%) were multi-drug resistant (MDR); and 41.55% (Gram-positive = 25.55%: Gram-negative = 16.0%) displayed extensive-drug resistance (XDR). A total of 43.48% Gram-positive and 36.96% Gram-negative bacterial strains were multi-resistant to between four and eight of the test in-discs antibiotics. Overall, augmentin (95.8%), cloxacillin (94.4%) cotrimoxazole (71.8%) and erythromycin (71.8%) were the most-resisted in-discs antibiotics by the condiment-adapted Gram-positive bacteria, while cloxacillin (93.8%), ciprofloxacin (80.0%) and augmentin (76.9%) were the most-resisted in-discs antibiotics by Gram-negative bacteria. Conclusion: Tremendous multi and extensive resistance to in-discs antibiotics were recorded among fermented-food-condiment-environment-adapted bacteria, indicating a serious food safety challenge in the ethnic cottage-food industries, food chain, and the community. Thus, preliminary screening for antibiotic resistance in food-condiment-borne bacteria, using in-discs antibiotics is strongly suggested.

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Functionality and Therapeutic Values of Fermented Foods

Cited by 29 publications

References 333 publications

Fermentation of Feed Ingredients as Potential Strategy to Improve Health Status and Reduce Opportunistic Pathogens in Fish Farming

Fermentation of Feed Ingredients as Potential Strategy to Improve Health Status and Reduce Opportunistic Pathogens in Fish Farming

Kefir and Its Importance For Health

Assessing Food Safety Implications of Multi Antibiotic Resistant Fermented-Food-Condiment-Environment-Adapted Bacteria

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