Advances in Fermented Foods and Beverages

Wilhelm Holzapfel, Handong Global University, Korea

Related titles
List of contributors
Woodhead Publishing Series in Food Science, Technology and Nutrition
Part One. Fermented foods and health

1. Probiotic fermented foods and health promotion

1.1. Introduction
1.2. Probiotic fermented foods and health promotion
1.3. Health benefits deriving from the consumption of probiotics
1.4. Gastrointestinal health
1.5. Immune health
1.6. Metabolic health
1.7. Summary
1.8. Future trends
1.9. Sources of further information and advice


2. Exopolysaccharides from fermented dairy products and health promotion

2.1. Introduction
2.2. Exopolysaccharides (EPSs) from fermented dairy products
2.3. Interaction with the human intestinal microbiome
2.4. Interaction with the immune system
2.5. Interaction with enteric pathogens and toxins
2.6. Diverse interactions and potential health benefits
2.7. Conclusions


3. Bioactive peptides from fermented foods and health promotion

3.1. Introduction
3.2. Release of bioactive peptides during microbial fermentation
3.3. Bioactive peptides in fermented dairy and soy products
3.4. Bioactive peptides in health promotion
3.5. Conclusions and future trends


4. Conjugated linoleic acid production in fermented foods

4.1. Introduction
4.2. Basic knowledge of conjugated linoleic acid (CLA)
4.3. CLA content of unprocessed food ingredients
4.4. Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat
4.5. CLA content of fermented food products
4.6. Health effects of CLA
4.7. Future trends


5. Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods

5.1. Introduction
5.2. Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients
5.3. Effect of fermentation on antioxidant properties of plant foods
5.4. Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes
5.5. Conclusions


6. Traditional cereal fermented foods as sources of functional microorganisms

6.1. Introduction
6.2. Food fermentation processes
6.3. Antimicrobial proteins isolated from boza-related lactic acid bacteria
6.4. Fermented cereal-based food from Africa and Latin America
6.5. Starter cultures and cereal-based fermented food
6.6. Cereal-based probiotic foods




Part Two. Fermentation microbiology

7. Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods

7.1. The fermented food microbial ecosystem
7.2. Culture-dependent methods
7.3. Culture-independent methods: diversity in microbial communities
7.4. Culture-independent methods: metabolic activity in microbial communities
7.5. Recent insights: pyrosequencing
7.6. Conclusions


8. Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods

8.1. Introduction
8.2. Metabolic engineering in industrial lactic acid bacteria (LAB)
8.3. Systems biology and metabolic engineering in LAB
8.4. Conclusions
8.5. Sources of further information and advice


9. Designing wine yeast for the future

9.1. Introduction
9.2. Accidental beginnings and ancient wisdom
9.3. Turning hindsight into foresight
9.4. The ancient art of winemaking meets frontier yeast science
9.5. Engineering yeast to make better wine
9.6. Future trends


10. Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications

10.1. Introduction
10.2. Screening of strain collections
10.3. Classical strain improvement
10.4. Future trends
10.5. Sources of further information and advice


11. Advances in starter culture technology: focus on drying processes

11.1. Introduction
11.2. Protective agents
11.3. Starter culture fermentation process
11.4. Freeze drying for the production of dried starter cultures
11.5. Spray drying for the production of dried starter cultures
11.6. Vacuum drying for the production of dried starter cultures
11.7. Product characteristics and storage stability
11.8. Conclusion




Part Three. Quality and safety of fermented foods

12. Controlling the formation of biogenic amines in fermented foods

12.1. Introduction
12.2. Molecular determinants of biogenic amine formation
12.3. Environmental factors involved in the production of biogenic amines
12.4. Techniques for the detection of biogenic amine-producing bacteria
12.5. Techniques for the detection of biogenic amines
12.6. Future trends
12.7. Legislation concerning biogenic amine content in food
12.8. Sources of further information and advice


13. Biopreservation effects in fermented foods

13.1. Preservation and biopreservation
13.2. Biopreservative effect of lactic and acetic acids
13.3. Biopreservative effect of phenyllactic acid
13.4. Biopreservative effect of diacetyl
13.5. Biopreservative effect of cyclic dipeptides (2,5-diketopiperazines)
13.6. Biopreservative effect of bacteriocins
13.7. Biopreservative effect of other compounds
13.8. Conclusions


14. Lactic acid bacteria as antifungal agents

14.1. Introduction
14.2. Natural antifungal compounds produced by lactic acid bacteria
14.3. Factors affecting production of antifungal compounds by lactic acid bacteria
14.4. Potential applications of lactic acid bacteria as antifungal compounds
14.5. Lactic acid bacteria and mycotoxins




Part Four. Particular products, and approaches towards quality improvement and fermentation control

15. Quality improvement and fermentation control in meat products

15.1. Introduction
15.2. Types of fermented meats
15.3. Principles of manufacture of fermented meats
15.4. Microbiological and chemical changes during meat fermentation
15.5. Starter cultures
15.6. Microbiological safety
15.7. Recent and future trends
15.8. Sources of further information and advice


16. Quality improvement and fermentation control in fish products

16.1. Introduction
16.2. Salted and fermented fish products
16.3. Narezushi
16.4. Functionality of lactic-acid fermented fish foods


17. Quality improvement and fermentation control in dough fermentations

17.1. Introduction
17.2. Advances in understanding of microbiota and physiology
17.3. Physiology and its impact on bread quality
17.4. Developments in use of starter cultures
17.5. Quality and safety issues
17.6. Health benefits
17.7. Future trends


18. Quality, safety, biofunctionality and fermentation control in soya

18.1. Introduction
18.2. Fermented soya products
18.3. Quality and food safety aspects
18.4. Biofunctionality and health aspects
18.5. Future trends and research needs
18.6. Sources of further information and advice


19. The microbial dynamics of wine fermentation

19.1. Introduction
19.2. Overview of the winemaking process: from vineyard to bottle
19.3. Pre-fermentation microbiota
19.4. Fermentation microbiota
19.5. Post-fermentation microbiota
19.6. Methods of diversity assessment
19.7. Factors impacting the presence and persistence of microbes
19.8. Dynamics of yeast during the primary fermentation phase
19.9. Advances in understanding yeast fermentation physiology
19.10. Future trends
19.11. Sources of further information and advice


20. Quality improvement and fermentation control in beer

20.1. Introduction
20.2. Genetic improvement of brewer’s yeast
20.3. Anaerobic beer contaminants
20.4. New trends in fermentation
20.5. New products: finding profitable niches
20.6. Beer in relation to nutrition and health
20.7. Future trends


21. Coffee: fermentation and microbiota

21.1. Introduction
21.2. Coffee processing
21.3. The microbiology of coffee fermentation
21.4. Towards the use of starter cultures to optimize fermentation
21.5. Mycotoxin production
21.6. Conclusion


22. Quality improvement and fermentation control in vegetables

22.1. Introduction
22.2. History and present product range
22.3. Food fermentations: complex networks
22.4. Technological factors
22.5. Ingredients and additives
22.6. Microbiology of fermentation
22.7. Faulty products and spoilage
22.8. Kimchi
22.9. Future trends




Index