The periodic table of fermented foods: limitations and opportunities

Gänzle, Michael G.

doi:10.1007/s00253-022-11909-y

Cited by 45 publications

(36 citation statements)

References 105 publications

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“…In fermented foods, microbial conversions determine and maintain food quality and food safety ( Marco et al, 2021 ). Lactobacillaceae are major fermenting organisms frequently found in traditional fermentations ( Gänzle, 2022 ; Hutkins, 2019 ). Metabolites of food fermenting organisms as well as the presence of live microbes in some fermented foods are increasingly recognized as contributors to human health ( Gänzle, 2020 ; Marco et al, 2017 , 2021 ; Wastyk et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Gaur

Gänzle

2023

Current Research in Food Science

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Section: Introductionmentioning

confidence: 99%

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Gaur

Gänzle

2023

Current Research in Food Science

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“…Most of the fermented foods included in this review, are South American typical indigenous foods. However, we included some foods such as cheese and salamis, which are originally from other parts of the world, and introduced by European immigration, as they are produced in a particular way or by using native ingredients in their preparation ( Gänzle, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Microorganisms present in artisanal fermented food from South America

et al. 2022

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Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.

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“…Among the microorganisms that can be used as starters in sourdough, LAB represent a major group due to their ability to convert the flour constituents into bioactive compounds. LAB are intentionally added to start food fermentations [ 2 ], confer functional properties to foods when used as probiotics [ 3 ], and prolong sourdough bread shelf-life [ 4 ] due to their ability to produce antimicrobial metabolites [ 5 ]. Among LAB, Lactiplantibacillus plantarum is considered to be the most representative species in sourdough [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough

Biase

Marc²,

Bavaro

et al. 2022

Foods

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The application of mathematical modeling to study and characterize lactic acid bacterial strains with pro-technological and functional features has gained attention in recent years to solve the problems relevant to the variabilities of the fermentation processes of sourdough. Since the key factors contributing to the sourdough quality are relevant to the starter strain growth and its metabolic activity, in this study, the cardinal growth parameters for pH, temperature (T), water activity (aw), and undissociated lactic acid of the sourdough strain Lactiplantibacillus plantarum ITM21B, were determined. The strain growth, pH, organic acids (lactic, acetic, phenyllactic, and hydroxy-phenyllactic), total free amino acids, and proteins were monitored during fermentation of a liquid sourdough based on wheat flour and gluten (Bio21B) after changing the starting T, pH, and inoculum load. Results demonstrated that the different fermentation conditions affected the strain growth and metabolite pattern. The organic acid production and growth performance were modeled in Bio21B, and the resulting predictive model allowed us to simulate in silico the strain performances in liquid sourdough under different scenarios. This mathematical predictive approach can be useful to optimize the fermentation conditions needed to obtain the suitable nutritional and technological characteristics of the L. plantarum ITM21B liquid sourdough.

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The periodic table of fermented foods: limitations and opportunities

Cited by 45 publications

References 105 publications

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Microorganisms present in artisanal fermented food from South America

Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough

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