Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India

Shangpliang, H. Nakibapher Jones; Tamang, Jyoti Prakash

doi:10.1016/j.foodres.2023.113130

Cited by 9 publications

(2 citation statements)

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“…In this research, the authors detected genes with putative probiotics, antioxidants, vitamins, and stress tolerance functions were detected, too. Despite comparisons with sourdough from Canada, the USA, New Zealand, and Belgium, jalebi fermentation exhibited a pH between 4.81 ± 0.016 to 5.06 ± 0.037 [30], which differs from the pH of mature natural fermentation, known to be below 4.0. Moreover, the metagenomic analysis showed changes in the microbiota of natural fermentation from the propagation until the maturity of the sourdough [31].…”

Section: Microorganisms and Probiotics In Bakingmentioning

confidence: 68%

Microorganisms, Drying, and Preservation Processes in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2023

Preprint

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The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green processes. Besides lactic acid bacteria and yeast, other microorganisms with special properties, such as enzymes, new aroma and flavor, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. Freeze drying, new encapsulation methods, cryoprotectants, spray drying, fluidized bed drying, and vacuum drying are used for probiotics and microorganism cultures that will be used as starters or biological additives in the fermentation. The same development is observed in the preservation methods, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line incorporating innovative methods and biological additives.

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