Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Anal, Anil Kumar

doi:10.3390/fermentation5010008

Cited by 111 publications

(67 citation statements)

References 35 publications

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“…Foods or beverages are fermented through regulation of microbial growth or actions of enzymes [1,2]. Thus, fermented foods are produced depending on factors such as nature of microorganisms, ingredients and environmental conditions [3][4][5]. In more detail, there might be different kinds of fermentation processes; these include alcoholic fermentation (yeasts), lactic acid fermentation (lactic acid bacteria) and acetic acid fermentation (Bacillus or molds) [6][7][8][9][10].It is well known that fermented foods can be characterized by enhanced nutritional properties and health-promoting effects [11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Ahn¹,

Cho²

2020

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We compared hepatoprotective effects between fermented rice bran (FRB) and fermented rice germ and soybean (FRS) in a Sprague-Dawley (SD) rat model of alcohol-induced hepatic injury (AIHI). To establish an SD rat model of AIHI, the SD rats were given 30% ethanol or water without ethanol treatment. Then, they were given 30% ethanol followed by FRB or FRS at concentrations of 15% or 30%. Our results indicate that the FRB might be more effective in lowering serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP), malondialdehyde (MDA) levels in the serum and liver mitochondria, serum triglyceride levels and ALDH levels at a concentration of 15%, serum levels of lactate dehydrogenase (LDH), GSH levels at a concentration of 30% and MDA levels in the liver homogenate and microsome, and hepatic triglyceride levels at both concentrations as compared with the FRS. It can therefore be concluded that FRB might also be considered as an alternative to FRS in improving the AIHI. Author Contributions: Conceptualization, H.-Y.A. and Y.-S.C.; methodology, H.-Y.A.; software, H.-Y.A.; validation, H.-Y.A. and Y.-S.C.; formal analysis, H.-Y.A.; investigation, H.-Y.A.; resources, H.-Y.A.; data curation, H.-Y.A.; writing-original draft preparation, H.-Y.A. and Y.-S.C.; writing-review and editing, H.-Y.A. and Y.-S.C.; visualization, H.-Y.A.; supervision, H.-Y.A.; project administration, Y.-S.C. All authors have read and agreed to the published version of the manuscript.

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Section: Introductionmentioning

confidence: 99%

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Ahn¹,

Cho²

2020

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“…This is appropriate with Sriphocanart, and Skolpap [15] statement that fermentation allows water can spread evenly around part of sausages. Furthermore, Anal [22] had reported on the addition of 2% concentration of crude yeast extract biopreservatives without adding LAB, resulting in the moisture content of 65%. Muchtadi et al [23] said that the moisture content of smoked chicken sausage with a curing temperature of 50ºC for 20 minutes, followed by fogging 50ºC for 90 minutes resulted in 56.53% moisture content.…”

Section: Resultsmentioning

confidence: 99%

Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

Suryaningsih¹,

Hidayat²,

Utama³

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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Mutton has exceptional qualities such as smell, high consistency, and huge muscle fat, which makes mutton are restricted to consume. To expand mutton utilization, diversification with proper innovation is important. Salami is one of the proper mutton products that required starter such LAB that can deliver metabolites to change the texture, taste, and odor of meat. Other than LAB, yeasts additionally show up in meat processing, particularly in salami fermentation, which can build the meat taste and odor. The study aimed to identify the chemical, physical (water holding capacity, tenderness, and pH) and organoleptic (odor, color, texture, and taste) quality of mutton salami. Completely Randomized Design (CRD) was used as an experimental design with starters of Lactobacillus Plantarum as lactic acid bacteria (LAB) and yeasts, i.e. Cryptococcus humicolous and Trichosporon beigelii. The treatments were divided into 5 levels, i.e. R1 (0.5% LAB: Yeast 0.5%), R2 (1% LAB: Yeast 1 %), R3 (1.5% LAB: Yeast 1.5%), R4 (2% LAB: Yeast 2%), and R5 (2.5% LAB: Yeast 2.5%), with four replications. Analysis of variance was used to find out the treatment effect, and the Duncan Multiple Range Test was used to find out the difference between any treatments. The results show that the addition of Lactobacillus Plantarum from 0.5% to 2.5% and yeast Cryptococcus humicolous, Trichosporon beigelii from 0.5% to 2.5%, did not significantly affect chemical and physical quality, while water holding capacity and organoleptic test, i.e., color, odor, and texture showed significant effects except taste.

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“…It can even be used to obtain flavoured compounds that allow the product to be labelled as a "natural product". The use of solid-state fermentation can provide higher incomes or more suitable product characteristics than submerged fermentation with inferior economic values [78,79].…”

Section: Functional Characterisation and Metabolic Engineering Of Flamentioning

confidence: 99%

“…incomes or more suitable product characteristics than submerged fermentation with inferior economic values [78,79]. Figure 1.…”

Section: Functional Characterisation and Metabolic Engineering Of Flamentioning

confidence: 99%

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview

Vilela

Bacelar

Pinto

et al. 2019

Foods

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

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Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Cited by 111 publications

References 35 publications

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview

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