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The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.

Microbiology and Technology of Fermented Foods 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

Background: During cattle transport, not only does weight loss occur due to transport stress, but meat quality also deteriorates because of changes in meat color. Hence, stress induced by transportation causes economic losses for livestock farms. Objective: To investigate the effect of vitamin E, potassium, and alcohol-fermented feed supplementation before transport on body weight, carcass characteristics, and meat color of Hanwoo steers. Methods: Forty steers were divided into four treatment groups, with 10 animals per group, housed in two pens per treatment. The experimental treatments were as follows: (1) Vitamin E supplemented at 500 IU/head/day. (2) Alcohol-fermented feed provided at 1.58 kg/head/day for six months prior to transport. (3) Potassium supplemented at 1.45% of the daily feed intake one day before transport. (4) A control group (not supplemented). Transportation loss, carcass characteristics, and meat surface color were measured. Data were analyzed using GLM (Generalized Linear Model) and Duncan’s Multiple Range Test in SAS (v. 8.01; 2000). Results: Weight loss due to transport stress was lower in the treatment groups than in the control, particularly in the potassium-treated group. Meat color, redness, clarity, and hue angle were significantly improved in the treatment groups compared to the control. However, fat color, marbling score, back fat thickness, carcass percentage, and meat production index showed no significant differences among treatments. Conclusion: Supplementation with alcohol-fermented feed, potassium, or vitamin E before transport enhances productivity by reducing body weight loss and preventing deterioration in meat color caused by transportation stress. Antecedentes: Durante o transporte de gado, não ocorre apenas perda de peso devido ao estresse do transporte, mas a qualidade da carne também se deteriora devido a mudanças na sua coloração. Por isso, o estresse gerado durante o transporte causa perdas econômicas para as fazendas pecuárias. Objetivo: Investigar o efeito da suplementação com vitamina E, potássio e ração fermentada com álcool antes do transporte sobre o peso corporal, as características da carcaça e a cor da carne de bovinos Hanwoo. Métodos: Quarenta bovinos foram divididos em quatro grupos de tratamento, com 10 bovinos por tratamento em dois currais. Tratamentos: (1) Vitamina E foi fornecida a 500 UI/cabeça/dia. (2) Ração fermentada a álcool foi fornecida a 1,58 kg/cabeça/dia durante seis meses antes do embarque. (3) Potássio a 1,45% da quantidade diária de ração foi fornecido por via oral um dia antes do embarque. (4) Grupo controle (não suplementado). A perda de peso durante o transporte, as características da carcaça e a cor da superfície da carne foram medidas, e os dados foram analisados pelo modelo linear generalizado (GLM) e pelo teste de intervalo múltiplo de Duncan, usando o pacote estatístico SAS (V.8.01; 2000). Resultados: A perda de peso devido ao estresse do transporte foi menor nos grupos de tratamento do que no grupo controle, especialmente com o tratamento com potássio. A cor da carne, a intensidade do vermelho, a claridade e o ângulo de matiz melhoraram significativamente nos tratamentos em comparação com o grupo controle (adicionar valor de p), enquanto a cor da gordura, o índice de marmorização, a espessura da gordura dorsal, a porcentagem de carcaça e o índice de produção de carne não apresentaram diferenças entre os tratamentos. Conclusão: A suplementação com ração fermentada com álcool, potássio ou vitamina E antes do transporte melhora a produtividade ao prevenir a perda de peso corporal e a deterioração da cor da carne decorrentes do estresse do transporte. Antecedentes: Durante el transporte de ganado, no solo se produce pérdida de peso debido al estrés del transporte, sino que la calidad de la carne también se deteriora a causa de cambios en su color. Por lo tanto, el estrés inducido por el transporte ocasiona pérdidas económicas para las explotaciones ganaderas. Objetivo: Investigar el efecto de la suplementación con vitamina E, potasio y alimento fermentado con alcohol antes del transporte en el peso corporal, las características de la canal y el color de la carne de novillos Hanwoo. Métodos: Cuarenta novillos fueron divididos en cuatro grupos de tratamiento, con 10 animales por grupo, alojados en dos corrales por tratamiento. Los tratamientos fueron: (1) Vitamina E, administrada a dosis de 500 UI/cabeza/día. (2) Alimento fermentado con alcohol a razón de 1,58 kg/cabeza/día durante seis meses antes del transporte. (3) Potasio, administrado oralmente al 1,45% de la ingesta diaria de alimento un día antes del transporte. (4) Grupo control (sin suplementación). Se midieron las pérdidas de peso durante el transporte, las características de la canal y el color superficial de la carne, y los datos se analizaron mediante un Modelo Lineal Generalizado (GLM) y la prueba de Rango Múltiple de Duncan, utilizando el paquete estadístico SAS (v.8.01; 2000). Resultados: La pérdida de peso por estrés del transporte fue menor en los grupos de tratamiento que en el grupo control, especialmente en el tratamiento con potasio. El color de la carne, la intensidad de rojez, la claridad y el ángulo de tonalidad mejoraron significativamente en los tratamientos en comparación con el grupo control. Sin embargo, el color de la grasa, la puntuación de marmoleo, el grosor de la grasa dorsal, el porcentaje de canal y el índice de producción de carne no mostraron diferencias significativas entre los tratamientos. Conclusión: La suplementación con alimento fermentado con alcohol, potasio o vitamina E antes del transporte mejora la productividad al reducir la pérdida de peso corporal y prevenir el deterioro del color de la carne causado por el estrés del transporte.

Presumptive lactic acid bacteria (LAB) were isolated from 20 kimchi samples (total of 230 isolates) and screened for their capacity to synthesize γ-aminobutyric acid (GABA). Only 68 isolates (ca. 30%) showed this activity and were identified by a polyphasic approach consisting of morphological characteristics, catalase and biochemical tests, and species-specific polymerase chain reaction and 16S rRNA gene sequence analyses. Five species were found, including Lactobacillus plantarum (55 isolates), Lactobacillus brevis (six), Leuconostoc mesenteroides (four), Leuconostoc lactis (one), and Weissella viridescens (two). The 68 GABA-producing LAB isolates were isolated from only 11 among 20 kimchi samples indicating that they were not evenly distributed. This is the first report on the isolation of two species of Leuconostoc (Le. mesenteroides and Le. lactis) and one species of Weissella (Ws. viridescens) from kimchi with the capacity to synthesize GABA under in vitro conditions. Additionally, in previous screening results, Le. lactis and Ws. viridescens with the capacity to synthesize GABA isolated and identified from fermented food source were not observed.

Gas chromatograph/mass spectrometry (GC/MS) analysis was carried out to determine both the volatile and nonvolatile organic acids in kimchi during 60 days of fermentation at 10°C. Principal component analysis (PCA) was applied to differentiate the pre-defined organic acids and lactic acid bacteria (LAB) during fermentation. Acetic acid was observed as dominant, which was vigorously produced until the middle of fermentation. Lactic acid was the major non-volatile organic acid in the kimchi and was produced throughout fermentation. In contrast, malic acid content decreased sharply at the initial stage of fermentation. Colony forming units of LAB in the kimchi, such as Leuconostoc, Lactobacilli, Pediococci, and Streptococci, were measured on selective media. Populations of Leuconostoc and Lactobacilli increased exponentially over 7 days of fermentation, indicating acetic acid and lactic acid were mainly produced by Leuconostoc and Lactobacilli. PCA demonstrated that acetic acid, propionic acid, lactic acid, butanoic acid, malic acid, Leuconostoc, and Lactobacilli were major components that differentiated the kimchi according to fermentation time.

Aji-no-susu is a Japanese fermented fish product prepared from salted horse mackerel Trachurus japonicus, and cooked rice. We studied the organic acid and free amino acid contents and microflora in 12 aji-no-susu products to clarify their features as a lactic-acid-fermented food. Salinity of the samples was approximately 7.0% (rice portion) and 6.0% (fish portion) (w/w). Water activity was approximately 0.9, and pH was approximately 4.4 and lower. In the rice portions, lactic acid content was very high (57 mg/g sample). The predominant amino acids were alanine (2.3 mg/g rice portion) and lysine (2.1 mg/g). In the case of long-fermented (4 and 12 months) aji-no-susu, a high content of gamma-aminobutyric acid (GABA, 1.5 and 1.4 mg/g) was detected. Total viable counts in rice and fish portions were 7.7 and 7.4 log colony-forming units (cfu)/g, respectively. The number of lactobacilli in the rice and fish portions was 7.3 and 7.1 log cfu/g, respectively. Yeasts were detected in eight samples. Furthermore, acid tolerant lactic acid bacteria (LAB) (Lactobacillus plantarum), GABA-producing LAB (Lactobacillus sp.), and halophilic or halo-tolerant yeast (Debaryomyces hansenii) were isolated and identified. Results in this study indicate that aji-no-susu is a typical traditional lactic-acid-fermented fish product.

The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37 deg C for 10 h followed by the storage period at 5 deg C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68-7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.

:  To make use of underutilized fish species and produce high‐quality condiments substitutable for those of mammalian origin, fish sauces were produced on a small industrial scale from three fish species, the flyingfish Cypselurus agoo agoo, the small dolphinfish Coryphaena hippurus, and the deepsea smelt Glossanodon semifasciatus, using salt and koji mold. During 180 days of fermentation, the pH decreased to approximately 4.5 and total nitrogen and free amino acids increased to approximately 2 g/100 mL and 6000 mg/100 mL, respectively. Halophilic and extreme halophilic bacterial counts dramatically increased from 106 to 108 colony forming units/mL between days 14 and 30 and decreased thereafter. In the final products, the pH and salt concentration decreased to between soy sauce and a Vietnamese fish sauce, Nuoc mam. The total amino acid and organic acid contents were almost the same as those of Nuoc mam and soy sauce. Sensory evaluation found these products to have lower smell, saltiness, and bitterness, and higher sweetness and umami taste than Nuoc mam. During fermentation, the histamine content increased in one or two of three fermentation tanks for each fish species. As a result, the histamine content of the final products was higher than that in Nuoc mam.

A distinct subset of lactic acid bacteria that are greatly influenced by temperature play an important role during kimchi fermentation. However, microbial population dynamics and temperature control during kimjang kimchi fermentation, which is traditionally fermented underground, are not known. Here we show that Lactobacillus sakei predominates in kimjang kimchi, perhaps due to suitable fermentation (5~9℃) and storage (-2℃) temperatures. The temperature of this kimchi gradually decreased to 3.2℃ during the first 20 days of fermentation (-0.3℃/day) and then was stably maintained around 1.6℃, indicating that this simple approach is very efficient both for fermentation and storage. These findings provide important information towards the development of temperature controlling systems for kimchi fermentation.