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Fermented Foods: Part I. Biochemistry & Biotechnology, CRC Press, 2015-

Preface

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chapters 6, 10, 12, 13, 15, 17 and 18

Fermented Foods
Part I: Biochemistry and Biotechnology
ii Fermented Foods—Part I: Biochemistry and Biotechnology
 Food Biology Series

Fermented Foods
Part I: Biochemistry and Biotechnology

Editors
Didier Montet
Head, Food Safety Team, CIRAD, UMR Qualisud
Montpellier, Cedex, France
and

Ramesh C. Ray
Principal Scientist (Microbiology)
Central Tuber Crops Research Institute
Bhubaneswar, Odisha, India

p,
A SCIENCE PUBLISHERS BOOK
iv Fermented Foods—Part I: Biochemistry and Biotechnology

Cover Credit: Clementine Kouakou

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 Preface to the Series

Food is the essential source of nutrients (such as carbohydrates proteins, fats, vitamins,
and minerals) for all living organisms to sustain life. A large part of daily human
efforts is concentrated on food production, processing, packaging and marketing,
product development, preservation, storage, and ensuring food safety and quality. It
is obvious therefore, our food supply chain can contain microorganisms that interact
with the food, thereby interfering in the ecology of food substrates. The microbe-food
interaction can be mostly beneficial (as in the case of many fermented foods such
as cheese, butter, sausage, etc.) or in some cases, it is detrimental (spoilage of food,
mycotoxin, etc.). The Food Biology series aims at bringing all these aspects of microbe-
food interactions in form of tropical volumes, covering food microbiology, food
mycology, biochemistry, microbial ecology, food biotechnology and bio-processing,
new food product developments with microbial interventions, food nutrification
with nutraceuticals, food authenticity, food origin traceability, and food science and
technology. Special emphasis is laid on new molecular techniques relevant to food
biology research or to monitoring and assessing food safety and quality, multiple
hurdle food preservation techniques, as well as new interventions in biotechnological
applications in food processing and development.
The series is broadly broken up into food fermentation, food safety and hygiene,
food authenticity and traceability, microbial interventions in food bio-processing and
food additive development, sensory science, molecular diagnostic methods in detecting
food borne pathogens and food policy, etc. Leading international authorities with
background in academia, research, industry and government have been drawn into
the series either as authors or as editors. The series will be a useful reference resource
base in food microbiology, biochemistry, biotechnology, food science and technology
for researchers, teachers, students and food science and technology practitioners.

Ramesh C. Ray
Series Editor
vi Fermented Foods—Part I: Biochemistry and Biotechnology
 Preface

Traditional fermented foods are not only staple foods for most of developing countries
but also significant health food for developed countries. Fermented foods are food
substrates that are processed by edible microorganisms (bacteria, yeasts and molds)
whose enzymes (e.g., amylases, proteases and lipases) hydrolyze the polysaccharides,
proteins and lipids to non-toxic products with flavors, aromas and textures desirable
to the humans. As the health functions of these foods are being re-discovered, higher
throughput biotechnologies are being used to promote the fermented food industries.
As a result, microorganisms, process biochemistry, manufacturing and down-stream
processing, as well as bioactive metabolites released by the fermenting organisms
and above all, the health functions of these foods are being extensively researched.
Furthermore, the applications and progress of biochemistry and biotechnology
applied to traditional fermented food systems are different from each other, as the
microorganisms and the food matrices vary widely.
Part I of the book “Fermented Foods: Biochemistry and Biotechnology” covers
general aspects on microbiology, biochemistry, and biotechnological applications
involving yeasts, filamentous fungi, acetic acid and lactic acid bacteria in promoting
and accelerating the development of multiple functional factors in fermented foods, the
release of bioactive compounds during fermentation, development of starter cultures,
and metagenomics of fermented foods. The impact of yeasts on food and beverage
production beyond the original and popular application in bread, beer and wine has been
described. Likewise, the importance of acetic acid bacteria, which are desirable and
essential for the production of vinegar and cocoa, while they are sometimes involved
in foods and beverages in detrimental way, such as in wine, beer, soft drinks and
fruits, has been discussed. The classification, metabolism, and applications of lactic
acid bacteria group, including their antimicrobial activities (bacteriocins-based) and
effects on human health have been elucidated. Two chapters are devoted specifically
to fermentation of cereals and vegetables by these bacteria and the resulting health
benefits. A chapter is devoted to lactic acid fermentation of seaweeds (macro-algae),
which can constitute a new raw material for the production of fermented foods
and feeds. Microencapsulation of probiotics provides a good promising approach
to overcome their loss during detrimental environmental conditions. The various
techniques used for microencapsulation of probiotics and their applications are also
outlined. Despite the focus on health benefits of probiotic yeasts and lactic acid bacteria,
the negative aspect is the production of biogenic amines by some strains of lactic acid
bacteria that has detrimental effects on health. These amines occur in a wide variety of
viii Fermented Foods—Part I: Biochemistry and Biotechnology

fermented foods such as sausage, fish products, cheese and wine. Therefore, a chapter
is devoted on biogenic amine in fermented foods, as well as a chapter on antimicrobial
resistance of fermentative bacteria in the context of Whole Food Chain Approach.
Other aspects such as microbial fructo-oligosaccharides and their relevance to human
health, and technology adapted for bio-valorization of food wastes are covered in two
separate chapters. Molecular methods used to engineer fermentative microorganisms
are presented in a chapter dedicated to wine biotechnology. Other applications of
molecular methods, and more specifically metagenomics, are also discussed in the
light of monitoring ecosystems during fermented food elaboration. The 20 chapters
in this book have been authored by highly reputed international contributors having
an in-depth understanding of fermented food science and technology. We believe that
this book will be a useful reference book for researchers, teachers, students, nutritional
and functional food experts and all those working in the field of food science and
technology.
The detailed technological interventions involved in different categories of
fermented foods such as fermented cereals (bread and sourdough), fermented milk
products (yogurt, cheese, kefir and koumiss), fermented sausages, fermented vegetables
(kimchi, sauerkraut), fermented legumes (tempeh, natto, miso), coffee and cocoa
fermentations, cassava and sweet potato fermentations, are discussed in Part II of this
book (Fermented Foods: Technological Interventions).
Didier Montet
Ramesh C. Ray
 Contents

Preface to the Series v

Preface vii
1. Fermented Foods—Artisan Household Technology to 1
Biotechnology Era
Aly F. El Sheikha and Didier Montet
2. Yeasts in Fermented Foods and Beverages 16
Tek Chand Bhalla and Savitri
3. Biotechnology of Wine Yeasts 49
Fabienne Remize
4. Filamentous Fungi in Fermented Foods 60
Eta Ashu, Adrian Forsythe, Aaron A. Vogan and Jianping Xu
5. Acetic Acid Bacteria in Food Fermentations 91
Ilkin Yucel Sengun
6. Acetic Acid Bacteria: Prospective Applications in 112
Food Biotechnology
Corinne Teyssier and Yasmine Hamdouche
7. Lactic Acid Bacteria: General Characteristics, Food Preservation 127
and Health Benefits
Pratima Khandelwal, Frédéric Bustos Gaspar,
Maria Teresa Barreto Crespo and R.S. Upendra
8. Amylolytic Lactic Acid Bacteria: Microbiology and Technological 148
Interventions in Food Fermentations
Smita H. Panda and Ramesh C. Ray
9. Lactic Acid Bacteria as Functional Starter in Food Fermentations 166
Frédéric Bustos Gaspar and Maria Teresa Barreto Crespo
10. Microencapsulation of Probiotics and Applications in 185
Food Fermentation
A.M. Mortazavian, M. Moslemi and S. Sohrabvandi
11. Probiotic Cereal-Based Fermented Functional Foods 211
Sultan Arslan and Mustafa Erbas
 x Fermented Foods—Part I: Biochemistry and Biotechnology

12. The Microbiota of Spontaneous Vegetable Fermentations 228

S. Paramithiotis and E.H. Drosinos
13. Functional Fermented Food and Feed from Seaweed 246
Izabela Michalak and Katarzyna Chojnacka
14. Antimicrobial Resistance of Fermented Food Bacteria 264
Nevijo Zdolec
15. Bioactive Components of Fermented Foods 283
Ami Patel and Nihir Shah
16. Nutritional and Therapeutic Significance of Protein-based 304
Bioactive Compounds Liberated by Fermentation
Lata Ramchandran
17. Biogenic Amines in Fermented Foods: Overview 318
Lopamudra Sahu, Sandeep K. Panda, Spiros Paramithiotis,
Nevijo Zdolec and Ramesh C. Ray
18. Applications of Metagenomics to Fermented Foods 334
Céline Bigot, Jean-Christophe Meile, Fabienne Remize and Caroline Strub
19. Biotechnological Applications of Fructooligosaccharides in Food 348
Processing Industries
Maria Antonia Pedrine Colabone Celligoi, Dieyssi Alves dos Santos,
Patrícia Bittencourt da Silva and Cristiani Baldo
20. Food Waste Generation and Bio-valorization 365
Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos and
Aristidis D. Alexopoulos
Index 401

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