Microorganisms and fermentation of traditional foods
Food Fermentation Fermented foods sähkökirjat
CRC Press
2015
EISBN 9781482223095
1. Fermented foods : past, present and future / Ramesh C. Ray and V.K. Joshi.
2. Microbial diversity in fermented foods with emphasis on bacterial fermentation and health benefits / Shanna Liu and Ye Han.
3. Fermented cereal products / Zlatica Kohajdová.
4. Lactic acid fermentation of vegetables and fruits / Didier Montet, Ramesh C. Ray and Nadine Zakhia-Rozis.
5. Yogurt and other fermented milks / Catherine Béal and Sandra Helinck.
6. Fermented fish and fish products : snapshots on culture and health / Aly F. El Sheikha and Didier Montet.
7. Fermented meat products / Aly F. El Sheikha and Jamilah Bakar.
8. African fermented foods : historical roots and real benefits / Aly F. El Sheikha and Didier Montet.
9. Oriental fermented functional (probiotic) foods / Ramesh C. Ray, Aly F. El Sheikha and R. Sasi Kumar.
10. Indigenous fermented foods of Latin America / Alejandra de Moreno de LeBlanc, Svetoslav D. Todorov, Graciela Vignolo, Graciela Savoy de Giori and Jean Guy LeBlanc.
11. Food safety challenges associated with traditional fermented foods / Yasuhiro Inatsu and Md. Latiful Bari.
"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored even at ambient temperatures. The common microorganisms used in food fermentations are bacteria, yeasts and molds. The lactic acid bacteria, notably lactobacilli and streptococci are the most commonly found microorganisms in fermented foods, having the ability to produce lactic acid from carbohydrates. Other important bacteria in fermented foods are the acetic acid producing Acetobacter and the Bacillus species. The most important benefi cial yeasts in terms of desirable food fermentations belong to the Saccharomyces family, especially S. cerevisiae. These yeasts play a crucial role in the food industry as they produce enzymes that bring about various desirable biochemical reactions involved in the production of alcoholic beverages. Also, few fungi are usually used to produce a great number of popular cheeses"--
2. Microbial diversity in fermented foods with emphasis on bacterial fermentation and health benefits / Shanna Liu and Ye Han.
3. Fermented cereal products / Zlatica Kohajdová.
4. Lactic acid fermentation of vegetables and fruits / Didier Montet, Ramesh C. Ray and Nadine Zakhia-Rozis.
5. Yogurt and other fermented milks / Catherine Béal and Sandra Helinck.
6. Fermented fish and fish products : snapshots on culture and health / Aly F. El Sheikha and Didier Montet.
7. Fermented meat products / Aly F. El Sheikha and Jamilah Bakar.
8. African fermented foods : historical roots and real benefits / Aly F. El Sheikha and Didier Montet.
9. Oriental fermented functional (probiotic) foods / Ramesh C. Ray, Aly F. El Sheikha and R. Sasi Kumar.
10. Indigenous fermented foods of Latin America / Alejandra de Moreno de LeBlanc, Svetoslav D. Todorov, Graciela Vignolo, Graciela Savoy de Giori and Jean Guy LeBlanc.
11. Food safety challenges associated with traditional fermented foods / Yasuhiro Inatsu and Md. Latiful Bari.
"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored even at ambient temperatures. The common microorganisms used in food fermentations are bacteria, yeasts and molds. The lactic acid bacteria, notably lactobacilli and streptococci are the most commonly found microorganisms in fermented foods, having the ability to produce lactic acid from carbohydrates. Other important bacteria in fermented foods are the acetic acid producing Acetobacter and the Bacillus species. The most important benefi cial yeasts in terms of desirable food fermentations belong to the Saccharomyces family, especially S. cerevisiae. These yeasts play a crucial role in the food industry as they produce enzymes that bring about various desirable biochemical reactions involved in the production of alcoholic beverages. Also, few fungi are usually used to produce a great number of popular cheeses"--
