Microbiology and technology of fermented foods pdf free download

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microbiology and technology of fermented foods pdf free download

Microbiology and Technology of Fermented Foods | Wiley Online Books

Increased consumption of yogurt, kefir, and other fermented foods has been driven, in part, by the health benefits these products may confer. Epidemiological studies have shown that the consumption of fermented foods is associated with reduced risks of type 2 diabetes, metabolic syndrome, and heart disease, along with improved weight management. The microorganisms present in these foods are suggested to contribute to these health benefits. Among these are the yogurt starter culture organisms Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus as well as Bifidobacterium and Lactobacillus strains that are added for their probiotic properties. In contrast, for other fermented foods, such as sauerkraut, kimchi, and miso, fermentation is initiated by autochthonous microbes present in the raw material. In both cases, for these fermentation-associated microbes to influence the gut microbiome and contribute to host health, they must overcome, at least transiently, colonization resistance and other host defense factors.
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Health Benefits of Fermented Food - Why is Fermentation Healthy?

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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods , Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader.

Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world. Fermented foods are the hub of consortia of microorganisms, since they are either present as natural indigenous microbiota in uncooked plant or animal substrates, utensils, containers, earthen pots, and the environment Hesseltine, ; Franz et al. Microorganisms convert the chemical composition of raw materials during fermentation, which enrich the nutritional value in some fermented foods, and impart health-benefits to the consumers Steinkraus, ; Farhad et al.

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Fermentation is one of the most ancient forms of food preservation technologies in the world that uses microorganisms to convert perishable and sometimes inedible raw materials into safe, shelf-stable and palatable foods or beverages. During fermentation, due to the incomplete oxidation of organic molecules, different products such as aromatic compounds are produced. Alkaline fermentation is a special type of fermentation that causes an increase in pH of the food. Foods are usually fermented by microbial interactions including principally bacteria and yeast but occasionally mold as well. Microorganisms degrade principally food proteins, leading to the release of ammonia resulting in increase of pH. Microorganisms are highly diverse in their biochemistry, physiology and nutritional modes, which determine the characteristics of the fermented food like acidity, flavor, texture, and the health benefits associated. Metabolomics appear as an important tool for development of food product, notably regarding the compliance of regulations, processing, quality, safety, and microbiology in food processes.

This is a list of fermented foods , which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast , but other fermentation processes involve the use of bacteria such as lactobacillus , including the making of foods such as yogurt and sauerkraut. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. From Wikipedia, the free encyclopedia.


  1. Zara B. says:

    As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries.

  2. Marcel B. says:

    List of fermented foods - Wikipedia

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