Solid-State Fermentation for Food Applications

Rosales, Emílio; Pazos, Mercedes Suárez

doi:10.1016/b978-0-444-63990-5.00015-3

Cited by 24 publications

(22 citation statements)

References 144 publications

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“…Amongst all the available food processing techniques, fermentation is an age-long process, known to improve nutritional qualities, palatability and consumer appeal [8][9][10][11]. Derived fermented food products continue to constitute an important part of our daily diet and are estimated to provide about a third of world food supplies [12].…”

Section: Introductionmentioning

confidence: 99%

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Adebo

2020

Nutrients

111

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Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.

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Section: Introductionmentioning

confidence: 99%

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Adebo

2020

Nutrients

111

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“…Rice wine production techniques were commonly performed in simultaneous saccharification and fermentation (SSF) method by which starch enzymatic hydrolysis and alcoholic fermentation occur simultaneously in the same reactor. Using SSF can eliminate the inhibition of saccharifying enzyme by sugar substrate [39] and give unique flavor of rice wine [4,40]. The process of rice wine production operating with enzymatic saccharification and alcoholic fermentation gave distinguish flavor profile.…”

Section: Discussionmentioning

confidence: 99%

Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages

Kakahi

Mith

et al. 2019

Microorganisms

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Production of Cambodian rice wine involves complex microbial consortia. Indeed, previous studies focused on traditional microbial starters used for this product revealed that three microbial strains with complementary metabolic activities are required for an effective fermentation, i.e., filamentous fungi (Rhizopus oryzae), yeast (Saccharomyces cerevisiae), and lactic acid bacteria (Lactobacillus plantarum). Modulating the ratio between these three key players led to significant differences, not only in terms of ethanol and organic acid production, but also on the profile of volatile compounds, in comparison with natural communities. However, we observed that using an equal ratio of spores/cells of the three microbial strains during inoculation led to flavor profile and ethanol yield close to that obtained through the use of natural communities. Compartmentalization of metabolic tasks through the use of a biofilm cultivation device allows further improvement of the whole fermentation process, notably by increasing the amount of key components of the aroma profile of the fermented beverage (i.e., mainly phenylethyl alcohol, isobutyl alcohol, isoamyl alcohol, and 2-methyl-butanol) and reducing the amount of off-flavor compounds. This study is a step forward in our understanding of interkingdom microbial interactions with strong application potential in food biotechnology.

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“…Nevertheless, diluted protein of fermented rice bran increased with increasing incubation time (p < 0.01) (Todhanakasem et al 2014). During the fermentation process, the organic molecule complex was broken into simple molecules, and non-diluted molecules became diluted, leading to increasing digestibility (Rosales et al 2018).…”

Section: Colony Countmentioning

confidence: 99%

Rice Bran, an Alternative Nitrogen Source for Acetobacter xylinum Bacterial Cellulose Synthesis

et al. 2018

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Rice bran was introduced as an alternative nitrogen source to Hestrin and Schramm (HS) medium in HS Acetobacter xylinum culture media in bacterial cellulose (B.C) synthesis. The results indicated an unchanged composition of crude protein per increase in incubation days while diluted protein increased with incubation period. Fourier transform infrared spectroscopy (FTIR) results showed the absorbance of OH groups. It was confirmed that the BC yield was directly proportional to the rice bran content. A general observation indicated a gradual transformation from a highly crystalline structure to a very amorphous structure as rice bran content increased with the endothermic decomposition of samples being recorded between 113.5 °C and 125.6 °C.

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Solid-State Fermentation for Food Applications

Cited by 24 publications

References 144 publications

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages

Rice Bran, an Alternative Nitrogen Source for Acetobacter xylinum Bacterial Cellulose Synthesis

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