Food and beverage stability and shelf life

Advances in Fermented Foods and Beverages Related titles Food and beverage stability and shelf life (ISBN 978-1-84569-701-3) Microbial production of food ingredients, enzymes and nutraceuticals (ISBN 978-0-85709-343-1) Handbook of natural antimicrobials for food safety and quality (ISBN 978-1-78242-034-7) Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 265 Advances in Fermented Foods and Beverages Improving Quality, Technologies and Health Benefits Edited by Wilhelm Holzapfel AMSTERDAM • BOSTON • CAMBRIDGE • HEIDELBERG LONDON • NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Woodhead Publishing is an imprint of Elsevier Woodhead Publishing is an imprint of Elsevier 80 High Street, Sawston, Cambridge, CB22 3HJ, UK 225 Wyman Street, Waltham, MA 02451, USA Langford Lane, Kidlington, OX5 1GB, UK Copyright © 2015 Elsevier Ltd All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise ­without the prior written permission of the publisher Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com Alternatively, you can submit your request online by ­visiting the Elsevier website at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material Notice No responsibility is assumed by the publisher for any injury and/or damage to persons or ­property as a matter of products liability, negligence or otherwise, or from any use or o­ peration of any methods, products, instructions or ideas contained in the material herein Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Control Number: 2014940218 ISBN 978-1-78242-015-6 (print) ISBN 978-1-78242-024-8 (online) For information on all Woodhead Publishing p­ ublications visit our website at http://store.elsevier.com Typeset by TNQ Books and Journals www.tnq.co.in Printed and bound in the United Kingdom Contents List of contributors Woodhead Publishing Series in Food Science, Technology and Nutrition xiii xv Part One Fermented foods and health    1 Probiotic fermented foods and health promotion  A.C Ouwehand, H Röytiö 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  References    2 Exopolysaccharides from fermented dairy products and health promotion  A.D Welman 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  References    3 Bioactive peptides from fermented foods and health promotion  A Pihlanto, H Korhonen 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  References  3 13 15 15 16 16 23 23 23 26 29 31 32 33 34 39 39 41 47 51 63 64 vi   4 Conjugated linoleic acid production in fermented foods  J Csapó, É Varga-Visi 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  References    5 Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods  S.K Yeo, J.A Ewe 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  References  Contents 75 75 75 78 80 84 90 92 93 107 107 108 112 115 118 118   6 Traditional cereal fermented foods as sources of functional microorganisms  123 S.D Todorov, W.H Holzapfel 6.1 Introduction  123 6.2 Food fermentation processes  123 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria  132 6.4 Fermented cereal-based food from Africa and Latin America  137 6.5 Starter cultures and cereal-based fermented food  141 6.6 Cereal-based probiotic foods  143 Acknowledgements146 References  147 Part Two Fermentation microbiology    7 Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods  P Dolci, V Alessandria, K Rantsiou, L Cocolin 7.1 The fermented food microbial ecosystem  7.2 Culture-dependent methods  7.3 Culture-independent methods: diversity in microbial communities  155 157 157 158 161 Contents 7.4 Culture-independent methods: metabolic activity in microbial communities  7.5 Recent insights: pyrosequencing  7.6 Conclusions  References    8 Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods  N.A.L Flahaut, W.M de Vos 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  References  vii 166 168 169 169 177 177 178 184 190 191 191   9 Designing wine yeast for the future  197 I.S Pretorius, C.D Curtin, P.J Chambers 9.1 Introduction  197 9.2 Accidental beginnings and ancient wisdom  198 9.3 Turning hindsight into foresight  198 9.4 The ancient art of winemaking meets frontier yeast science  203 9.5 Engineering yeast to make better wine  211 9.6 Future trends  221 Acknowledgments222 References  223 10 Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications  227 E Johansen, G Øregaard, K.I Sørensen, P.M.F Derkx 10.1 Introduction  227 10.2 Screening of strain collections  229 10.3 Classical strain improvement  237 10.4 Future trends  244 10.5 Sources of further information and advice  245 Acknowledgments245 References  245 11 Advances in starter culture technology: focus on drying processes  P Foerst, C Santivarangkna 11.1 Introduction  11.2 Protective agents  11.3 Starter culture fermentation process 11.4 Freeze drying for the production of dried starter cultures  249 249 250 251 253 viii Contents 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  References  257 259 261 264 265 Part Three Quality and safety of fermented foods 271 12 Controlling the formation of biogenic amines in fermented foods  M.L Mohedano, P López, G Spano, P Russo 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  References  273 13 Biopreservation effects in fermented foods  A Corsetti, G Perpetuini, R Tofalo 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  References  311 14 Lactic acid bacteria as antifungal agents  A Bianchini 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  References  333 273 275 279 287 288 291 295 297 297 311 312 315 317 319 321 325 327 327 333 334 340 341 343 347 Contents Part Four  Particular products, and approaches towards quality improvement and fermentation control  ix 355 15 Quality improvement and fermentation control in meat products  F.-K Lücke 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  References  357 16 Quality improvement and fermentation control in fish products  T Kuda 16.1 Introduction  16.2 Salted and fermented fish products  16.3  Narezushi  16.4 Functionality of lactic-acid fermented fish foods  References  377 17 Quality improvement and fermentation control in dough fermentations  M.J Brandt 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  References  18 Quality, safety, biofunctionality and fermentation control in soya  R Nout 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  References  357 358 360 363 364 366 368 371 371 377 379 384 388 389 391 391 391 395 396 398 400 402 402 409 409 409 419 422 428 428 429 Quality improvement and fermentation control in vegetables 539 Park, E J., Chun, J S., Cha, C J., Park, W S., Jeon, C O., & Bae, J W (2012) Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing Food Microbiology, 30, 197–204 Park, J M., Shin, J H., Bak, D J., Chang, U J., Suh, H J., Moon, K W., et al (2013) Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the Kimchi Food Science and Biotechnology, 22(6), 1729–1733 Pederson, C S (1936) A study of the species Lactobacillus plantarum (Orla Jensen) Journal of Bacteriology, 31, 217–224 Peterson, W H., & Fred, E H (1923) An abnormal fermentation of sauerkraut Zentralblatt fuer Bakteriologie Abt II, 58, 199–204 Sakellaris, G., & Evangelopoulos, A E (1989) Production, purification and characterization of extracellular pectinesterase from Lactobacillus plantarum (str BA_11) Biotechnology and Applied Biochemistry, 11, 503–507 Sakellaris, G., Nikolaropoulos, S., & Evangelopoulos, A E (1989) Purification and characterization of an extracellular polygalacturonase from Lactobacillus plantarum strain BA 11 Journal of Applied Bacteriology, 7, 77–85 Schneider, M (1988) Zur Mikrobiologie von Sauerkraut bei der Vergärung in ver-kaufsfertigen Kleinbehältern (dissertation) Stuttgart, Germany: Hohenheim University Stamer, J R., Stoyla, B O., & Dunckel, B E (1971) Growth rates and fermentation patterns of lactic acid bacteria associated with the sauerkraut fermentation Journal of Milk and Food Technology, 34, 521–525 Taylor, S L., Leatherwood, M., & Lieber, E R (1978) Histamine in sauerkraut Journal of Food Science, 43, 1030–1032 Vaughn, R H., Stevensen, K E., Dave, B A., & Park, H C (1972) Fermenting yeasts associated with softening and gas-pocket formation in olives Applied Microbiology, 23, 316–320 Vickers, Z., & Bourne, M C (1976) A psychoacoustical theory of crispness Applied Microbiology, 41, 1158–1164 Wiesenberger, A., Kolb, E., Schildmann, J A., & Dechent, H M (1986) Die Lac- tofermentation natürlicher Substrate mit niedrigen pH-Werten Chemie, Mikrobiologie, Technologie der Lebensmittel, 10, 32–36 Wolf, G., & Hammes, W P (1987) Lactic acid bacteria as agents for reduction of nitrate and nitrite in food DECHEMA Monographs, 105, 271–272 Yoon, S S., Barrangou-Poueys, R., Breidt, F., Jr., Klaenhammer, T R., & Fleming, H P (2002) Isolation and characterization of bacteriophages from fermenting sauerkraut Applied and Environmental Microbiology, 68, 973–976 Yoon, H., Ju, J., Kim, H., Lee, J., Park, H., Ji, Y., et al (2011) Lactobacillus rhamnosus BFE 5264 and Lactobacillus plantarum NR74 promote cholesterol excretion through the upregulation of ABCG5/8 in Caco-2 cells Probiotics and Antimicrobial Proteins, 3, 194–203 Yoon, H., Ju, J., Kim, H., Park, H., Ji, Y., Le, J., et al (2013) Reduction in cholesterol absorption in Caco-2 cells through the down-regulation of Niemann-Pick C1-like by the putative probiotic strains Lactobacillus rhamnosus BFE5264 and Lactobacillus plantarum NR74 from fermented foods International Journal of Food Sciences and Nutrition, 64(1), 44–52 http://dx.doi.org/10.3109/09637486.2012.706598 This page intentionally left blank       Index Note: Page numbers followed by “ f ” and “t” indicate figures and tables respectively A Acetic acid, 217–218 biopreservation effect of, 312–315 fermentation, 217–218, 516t formation, 125 on microbial cells, mode of action, 313–315, 314f in vegetable fermentation, 516t Acetic acid bacteria (AAB), 29, 126, 435–436 energy generation in, 447f Gluconacetobacter azotocaptans, 505–507 Gluconacetobacter johannae, 505–507 in wine spoilage, 438–439, 441, 444, 447–448 Acinetobacter, 134, 278, 507–508 Actinomucor, 421 Actinomucor repens, 418 Adhesins See Flocculins Aerococcus, 333–334 Aflatoxin B1 (AFB1), 140–141, 343–344, 346–347 Aflatoxin B2 (AFB2), 140–141 Aglycons, 424–425, 425t Aji no susu (lactic acid-fermented food), 385–386 Alcohol content of boza, 125–126 of chicha de jora, 139 levels in beer, 489 in wine, control of, 211–215, 214f moderate consumption of, 492 Alcohol-free beers (AFB), 489–490 Alcoholic fermentation, 131, 443 and BA levels, 286–287 Candida in, 440–441 in vegetable fermentation, 516t Alkaline fermentation, 125 Allergies, 11–12 Amino acids, 39–40, 107–108, 177–178, 183, 187–188, 289–290, 446 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC), 289 Amplified fragment length polymorphism, 160 Amylase-trypsin-inhibitors (ATIs), 401–402 Anaerobic beer contaminants, 482–483 Angiotensin I-converting enzyme (ACE), 40, 370 Anthocyanidins, 453–454 Anthocyanins, 112, 436–437 Antifungal compounds, 398–399 lactic acid bacteria as, 333–354 applications of, 341–343 production, by lactic acid bacteria factors affecting, 340–341 natural compounds production, 334–340, 335t–336t publications reporting, 335t–336t Antioxidant peptides, 44 Antioxidant properties, 107–108 cereals, 113 fruits, 114–115 herbs, 114 legumes, 112–113 nuts, 112–113 seeds, 112–113 vegetables, 114 Aromatic compounds, 142, 438 in Narezushi, 386–387 Ascorbigen (ABG), 110–111 Aspergillus, 333–339, 335t–336t, 418, 419f, 421 Aspergillus egypticus, 418 Aspergillus flavus, 333, 335t–336t, 341, 342t, 343–344, 421 Aspergillus fumigatus, 319–320, 326, 335t–336t, 339 Aspergillus nidulans, 319–320 542 Aspergillus niger, 212–213, 316, 334–337, 335t–336t, 341–343, 398–399 Aspergillus ochraceus, 316 Aspergillus oryzae, 384, 411–415, 411f, 413f, 421 Aspergillus parasiticus, 335t–336t, 343–344, 421 Association of Puffer Fish Processing, 384 Asthma, 11–12 Atopic dermatitis (AD), 11–12 IgE-associated AD, 11–12 Autochthonous fermentations, 443 2,2′-azinobis-(3-ethylbenzothiazoline-6sulfonic acid) (ABTS), 112–116 B Bacillus, 237, 278–279, 291–295, 414–415, 421–422, 426 Bacillus amyloliquefaciens, 414 Bacillus cereus, 316, 325–326, 415, 421–422 Bacillus circulans, 415 Bacillus licheniformis, 415 Bacillus megaterium, 414 Bacillus sphaericus, 182–183, 415 Bacillus subtilis, 242, 325–326, 414–415, 422 Bacillus thuringiensis, 415 Bacterial functions and hazards, 421–422 Bacterial strains, 227–248 classical strain improvement, 237–244 genomics, 243–244 positive selection schemes, 239–242 screening, 238–239 traditional bacterial genetics, 242–243 collections, screening of, 229–237 acquisition, 231–232 Chr Hansen Culture Collection, 237, 238f identification, 231–232 laboratory automation, 229–231 Lactobacillus collection, characterization of, 235–236, 237f Lactococcus lactis collection, characterization of, 234–235, 235f–236f purification, 231–232 strain characterization, 232–234 Index formation, future trends of, 244–245 information sources and advice, 245 Bacteriocins biopreservation effect of, 321–325, 323f boza-associated producers, 133–137 definition, 132–133 inactivation of, 136 LAB strains producing, 135 antifungal activity in, 137 mode of action of, 324–325 non-lanthionine-containing, 324–325 sublethal levels of, 137 thermostability, 136 Bacteriophage-insensitive mutants (BIMs), 240 Bacteriophages, 233, 240 in dough fermentations, 394–395 in vegetable fermentation, 528 Bacteroides fragilis, 28 Bacteroidetes, 13 Bagoong (fish product), 378t Bakasam (Indonesian fermented fish), 388–389 Balao–balao (fish product), 378t Beer, 125, 477 downstream processing, 477 fermentation, 477 filtration, 477 future trends, 495 malting, 477 maturation, 477 new products, 489–492 alcohol-free beers (AFB), 489–490 beers for consumers with specific health requirements, 491–492 enriched beers, 490–491 new trends in, 483–488 continuous immobilized cell fermentation, 487–488 cylindroconical vessels (CCVs) See Cylindroconical vessels (CCVs) high-gravity and very-high-gravity wort fermentation, 486–487 improvements in fermentation vessels, 483–486 packaging, 477 pasteurization, 477 production of wort, 477 Index in relation to nutrition and health, 492–495, 493t major ions in, 494 moderate consumption and positive effects, 494–495 nitrogenous compounds in, 494 polyphenols in, 494 trace elements in, 494 vitamin B in, 494 stabilization, 477 Betabacteria, 527 BIAMFOOD, 297 Bifidobacterium, 4, 15 Bifidobacterium animalis, 8, 10–11, 13–14, 88, 228t, 239, 243–244, 345 Bifidobacterium bifidum, 10–11, 28 Bifidobacterium breve, 31 Bifidobacterium longum, 28, 108, 253 Bifidobacterium pseudocatenulatum, 28 Bioactive peptides, 39–74 in fermented products dairy products, 47–50 soy products, 50–51 formation during soy fermentation, 45–46 on growth of fibrosarcomas, 44–45 in health promotion animal studies, 51–55 bioavailability, 60–62 human studies, 55–60 regulatory aspects, 62–63 hypotensive effects of milk-based products, 56t–58t microbial enzymes in See Microbial enzymes release of, during microbial fermentation, 41–47 Bioavailability of bioactive peptides, 60–62 of nutrients, 108–112 cereals, 109–110 fruits, 111–112 herbs, 110–111 legumes, 108–109 nuts, 108–109 seeds, 108–109 vegetables, 110–111 Biodegradation of mycotoxins, 399 543 Biogenic amines (BAs), 529, 531–533 analytical quantification, 288–289 chromatographic methods for, 289 detection of, 288–291 extraction methods for, 288–289 in food, legislation for, 295–296 formation, 271–310, 368 environmental factors, involvement of, 279–287, 280t–284t future trends of, 291–295, 292t–294t molecular determinants of, 275–279, 275f–276f sources of information and advice, 297 -producing bacteria, detection of, 287–288 Biopreservation defined, 311–312 effects, in fermented foods, 311–332 acetic acid, 312–315, 314f bacteriocins, 321–325, 323f cyclic peptides, 319–321 diacetyl, 317–319, 318f lactic acid, 312–315, 314f phenyllactic acid, 315–317, 316f Blue cheese, 84–86, 274–275 Botrytis, 326 Botrytis cinerea, 341, 342t, 343 Bouza, 126 Bowman-Birk inhibitors, 39–40 Boza, 125–126 alcoholic fermentation in, 131 in Islamic countries, 125 LAB isolated from, 144–146 lactic acid fermentation in, 131 microbiology of, 131–132 physico-chemical characteristics of, 126–131 Boza-related lactic acid bacteria antifungal activity, 137–138 antimicrobial proteins isolated from, 132–137 bacteriocins See Bacteriocins bacteriocin-producing LAB strains, 135 Lactococcus lactis subsp lactis YBD11, 134–135 pediocin ST18, 133–134 Bradykinin, 40 Bread quality, dough fermentation impact on, 395–396 Brettanomyces, 448 544 Brevibacterium linens, 228t Brewer’s yeast ethanol production, 481 flavor profile, 481 flocculation, 481–482 genetic improvement of, 479–482 saccharide utilization, 480–481 technological properties of, 479 Budu (fish product), 378t Burkholderia, 421 Burong isda (fish product), 378t Butter, lactic acid bacteria associated with, 25t Buttermilk, lactic acid bacteria associated with, 25t C Cadaverine, 278–279, 368 Candida, 338–339 Candida albicans, 326, 339 Candida blankii, 326 Candida catenulata, 166 Candida humilis, 414 Candida intermedia, 166 Candida milleri, 395–396, 401–402 Candida parapsilosis, 415 Candida pseudointermedia, 326 Capillary electrophoresis (CE), 288, 290 Carbon dioxide (CO2), 337, 395–396 biopreservation effect of, 326 during conversion grape sugar conversion, 213f, 126–131 urea conversion, 146 in fermentation alcohol fermentation, 131, 451, 453, 458 beer fermentation, 487–488 cucumber fermentation, 533–534 in sauerkraut production, 522, 526–527 in vinification method, 286–287 in wine production during wine spoilage, 448 in winemaking process, 436–437, 445 Cardiovascular disease (CVD), 40 inflammation, 44–45 Carnobacterium, 333–334 Carrot, fermentation of, 114, 516t, 518t, 519, 530, 533t CAZymes, 26 Index Cereal-based food fermented food from Africa, 137–138 from Latin America, 138 from South America, 138 and starter cultures See Starter cultures probiotic foods, 143–146 Cereals, 109–110 -based fermented products, 124–125 See also Cereal-based food boza See Boza fermentation on antioxidant properties of, 113 phytochemical profiles of, 109–110 flours quality, shifts in, 400 Chardonnay fermentation profile, 452f See also Yeast in winemaking Cheddar (cheese), 48–50, 49t Cheese ACE-inhibitory peptides, 49t β-casomorphins, 48 lactic acid bacteria associated with, 25t Cheonggukjang (fermented soybean product), 290 Chicha de jora (fermented beverage), 127t–130t, 138–139 4-Chloro-3,5-dinitrobenzotrifluoride (CNBF), 289, 292t–294t Chr Hansen Culture Collection (CHCC), 231–232, 237, 238f Chungkukjang (fermented soybean product), 112–113 Citrate, diacetyl production from, 314f Citrobacter rodentium, 31 Cladogram, 210f Cladosporium, 164–165 Classical strain improvement (CSI), 237–244 genomics, 243–244 positive selection schemes, 239–242 screening, 238–239 traditional bacterial genetics, 242–243 Clavispora lusitaine, 42–43 Clostridium, 15 Clostridium difficile, 6–7 Clostridium perfringens, 277 Coffee, 501–514 Coffea arabica, 501 Coffea canephora, 501 Coffea excelsa, 501 Index Coffea liberica, 501 fermentation See Coffee fermentation, microbiology of growing areas, 502 processing, 502–505 dry processing, 503–504, 503f–504f semi-dry processing, 503f, 504–505, 505f wet processing, 503–504, 503f Rubiaceae, 501 tree with ripe cherries, 502f Coffee fermentation, microbiology of enzyme activities of fermentation microbiota, 507–508 microbiota present in, 505–507 Gram-negative bacteria, 505–507 Gram-positive bacteria, 507 pectin breakdown, 505–507 mycotoxin production, 509–510 starter cultures, 508–509 Common cold See Upper respiratory tract infection (URTI) β-Conglycinin, 39–40 Conjugated linoleic acids (CLAs), 75–77 biosynthetic pathways of, 76f CLA-generating effect, 81 enzymatic processes of fermentation, 86 of fermented food product, 84–90 dairy-based functional foods, 86–89 fermented meat products, 89 fermented milk products, 84–86, 85t functional meat products, 89–90 health effects of, 90–92 anti-diabetic effect of, 91 atherosclerosis, 91–92 bone mass, 92 for cardiovascular diseases, 91–92 in cellular mechanisms, 93 weight loss, 92 in human colon, 77 linoleic acid, isomerisation of, 77 of meat, 80–84 of milk, 80–84 polyunsaturated fatty acids, biohydrogenation of, 76 precursors, 83 of raw materials, influencing factors, 80–84 545 total CLA content, 75–76 of eggs, 85t of meat, 85t of unprocessed food ingredients, 78–80 meat, 78–80 plant oils, 80 raw milk, 78 seafoods, 78–80 Conjugated linolenic acid (CLnA), 76 Conjugation, 242 Cook, Captain James, 517 Cows’ milk fat, 78 CRISPR (Clustered regularly interspaced short palindromic repeats) loci, 394–395 Culture-dependent methods, for microbial analysis, 158–161 characterization, 159–161 identification, 159–161 Culture-independent methods, for microbial analysis, 161–166 advantages and disadvantages of, 162t in situ methods, 166 metabolic activity, in microbial communities, 166–168 PCR-based methods, 163–166 Cyclic peptides (2,5-diketopiperazines) biopreservation effect of, 319–321 mode of action of, 321 d-Cycloserine, 240 Cylindroconical vessels (CCVs), 483–485, 484f advantages and disadvantages of, 485t CO2 evolution, 485 rotary jet mixer (RJM), 485–486 D Dabsyl chloride (dabsyl-Cl), 289 Daikonzushi, 384–385, 387–388 Dansyl chloride (dansyl-Cl), 289 Debaryomyces, 164–165 Debaryomyces hansenii, 364, 365t, 386, 520–521 Decontamination of mycotoxins, 399 Dekkera species, 395–396, 448 Denaturing gradient gel electrophoresis (DGGE), 145–146, 163–165, 168, 386, 449–450 RT–PCR-DGGE, 162t, 166–167 546 Diacetyl, 317–319, 318f, 481 biopreservation effect of, 317–319 mode of action of, 319 production from citrate, 314f increasing, 188–190 in Lactococcus lactis, 188–190 from pyruvate, 316f Diarrhoea antibiotic-associated, infant weaning, 426 infectious, Dietary antioxidants, 107–108 Diethyl ethoxymethylenemalonate (DEEMM), 289–290 2,5-Diketopiperazines See Cyclic peptides (2,5-diketopiperazines) Dimethyl sulphide (DMS), 481 1,1-Diphenyl-2-picryldrazyl (DPPH), 112 free radical-scavenging activity, 44–46 carrot, 114 cereals, 113 cherries, 114 cowpeas, 113 nuts, 115–116 soy germ extracts, 112–113 white cabbage, 114 Direct vat set (DVS) culture, 227–228 Directly inoculated fermentation, 443 Dispersive liquid-liquid microextraction (DLLME), 288–290 DNA-based microbial analysis, 161–163 Doenjang (soya paste), 414–415 Douchi (soya product), 418–419 fermentation, 420t production process, 419f Dough fermentation, 391–408, 392f bacteriophages, 394–395 future trends of, 402 health benefits of, 400–402 gut health, 401–402 impact on bread quality, 395–396 flavor, 395–396 microbiota, 392–394 physiology of, 395–396 quality and safety issues, 398–400 antifungals, 398–399 cereal flours quality, shifts in, 400 mycotoxin decontamination, 399 Index starter culture use, developments in, 396–398 frozen dough, 397 gluten-free sourdoughs, 398f Doujiang (soya paste), 413–414 Drying process, 249–270 freeze drying, 251–257, 251f, 254f–255f, 257t product characteristics and storage stability, 261–264, 264t protective agents for, 250 spray drying, 257–259, 258f vacuum drying, 259–261 E Emmental cheese, 84–86 Endomyces fibuliger, 335t–336t Enriched beers, 490–491 Enterobacter aerogenes, 277 Enterobacteriaceae, 278–279, 368, 420 Enterococcus, 131, 237, 279, 291, 312–313, 333–334 Enterococcus durans, 274–275, 277–278, 281–285, 291 Enterococcus faecalis, 274–275, 277–278, 316 Enterococcus faecium, 274–275, 277–278, 324, 345, 415 Enterotoxigenic Escherichia coli (ETEC), 31 Escherichia coli, 184–186, 216, 278–279, 314–316, 318–319, 325, 423, 426–427 Shiga toxin-producing, 366, 368–369 European Brewery Convention, 479 European Food Safety Authority (EFSA), 62–63, 296 Eurotium, 335t–336t, 398–399 Exopolysaccharides (EPSs), 23, 177–178 diverse interaction and health benefits, 32–33 trisaccharide sequence, 33 from fermented dairy products, 23–24 from LABs See LAB EPSs immune response against virus, 32 interaction with with enteric pathogens, 31–32 human intestinal microbiome, 26–29 immune system, 29–31 with toxins, 31–32 in viili, 32 Index F Faecalibacterium prausnitzii, 9, 15 Fatty acid methyl esters (FAME), 78 Fatty acids (FAs), biopreservation effect of, 326 Fermentation, 125 Fermented cereals See Boza; Cereal-based food Fermented dairy products, CLA content of, 84–86, 85t Fermented food microbial ecosystem, 157–158 Fermented meat products, CLA content of, 89 Fermented milk, lactic acid bacteria associated with, 25t Fermented plant foods health-promoting effects of, 115–116 in vivo studies of antioxidant extracts from, 117t Fermented sausages, 90, 355–376 characteristics of, 357 information sources and advice, 371 manufacturing principles of, 360–363, 360f filling, 362 meat and fat, pretreatment of, 361 packaging, 363 raw material, purchase and selection of, 360–361 ripening, 362–363 sausage mixture, preparation of, 361–362 slicing, 363 storage, 363 microbiological and chemical changes, during fermentation, 363–364 microbiological safety, 366–368 hazards control, 366–368 safety management, 368 recent and future trends, 368–371 ethnic/regional products, 370 fermented meats with enhanced nutritional value, 369–370 protective cultures, 368–369 ripening time, shortening of, 370–371 starter cultures for, 364–365, 365t types of, 358, 359t 547 Fermented soya products, 409–419, 410t solid products douchi, 418–419 kinema, 415 natto, 415 sufu, 417–418 tempe, 415–417 tofu, 417–418 soya pastes, 412–415 chemical characteristics of, 412t doenjang, 414–415 doujiang, 413–414 miso, 413, 414t soya sauce, 410–412 Fermented Soybean Seasoning (FSS), 45 Ferrocious lactobacilli, 445 Feseekh (fish product), 377 Figatellu (fermented sausage), 367 Firmicutes, 13 Fish products, 377–390 Daikonzushi, 384–385, 387–388 fish sauce, 379–380 chemical components of, 379–380 recipe, 379, 380f Kaburazushi, 384–385, 387–388 lactic acid fermented fish foods, functionality of, 388–389 Narezushi, 384–388 Nukazuke, 382–384 Shiokara, 380–382 Flavobacterium aurantiacum, 333 Flavonoids, 107–108, 111 isoflavonoids, 39–40, 493t, 494 prenylflavonoids, 490–491, 493t Flocculins, 481–482 Fluorenylmethylchloroformate, 289 Fluorescein isothiocyanate (FITC), 233–234 Fluorescence in situ hybridization (FISH), 162t, 166 Fluorescent dye-labeled primers, 164–165 Flux Balance Analysis (FBA), 184–186 Flux Variability Analysis (FVA), 189–190, 190t Folate, 109–110, 179t, 424, 425t synthesis of yeasts, 400–401 in vitamin requirement, 183, 423–424 Food and Drug Administration, 205–206 548 Food fermentation, 3, 123–132, 517 cereal-based fermented products See Cereal-based food traditional fermented cereal products, 127t–130t Foster’s O, 209 Foster’s B, 209 Free amino acids, 47–48 content, during maceration, 286–287 levels in Ishiru, 379–380 Narezushi, 386 sausage batter, 360, 368 in Shiokara, 380 precursors, 290 spoilage lactobacilli, 286 Free radical-mediated damage, 107 Freeze drying, of starter cultures, 251–257, 251f, 254f–255f, 257t Fresco (cheese), 47–48, 49t Frozen dough, 397 Fructo-oligosaccharides, 27, 87–89 Fruit fermentation, 515–540 biogenic amines (BA), 529, 531–533 future importance, 529 future trends, 535 lactic acid-fermented products production and storage of, 533t starter cultures for, 528–531 microbial spoilage, 533–534 microbiology of bacteriophages, 528–530 LAB and plants, 525–526 microbial sequences See Microbial sequences, in vegetable fermentation product range, 515–517 Fruits, 114–115 fermentation See also Fruit fermentation antioxidant properties of, 114–115 phytochemical profiles of, 111–112 Fugu no mako zuke (fermented fish product), 377, 383–384 Funazushi (fermented fish product), 377, 384, 386–387 Fungal functions and hazards, 421 Fusarium, 334–339, 335t–336t, 341, 346 Fusarium culmorum, 335t–336t, 337, 342 Fusarium graminearum, 334–337, 335t–336t, 341–342, 342t, 344 Index Fusarium moniliforme, 333 Fusarium sporotrichioides, 319–320, 335t–336t G Galactomyces geotrichum, 42 Galacto-oligosaccharides (GOS), 27 Gallic acid, 111–112 Gamma-aminobutyric acid (GABA), 54–55, 386, 389 Ganimede vinification method, 280t–281t Gas chromatography (GC), 233, 288–290 Gas chromatography mass spectrometry (GC–MS), 289–290, 315–316 Gas-diffusion microextraction, for biogenic amines detection, 288–289 Generally recognized as safe (GRAS) status, 132, 205–206, 311, 321–322, 334 Genetic payload, 26 Genetically modified organisms (GMOs), 218, 220–221 Genetically modified yeast strains, 218–221 Genome-scale metabolic models (GSMM), 184–188, 185t, 190t Genomics, 243–244 Geotrichum, 166 Geotrichum candidum, 164–165, 316, 415 Geotrichum citri-aurantii, 337–338 Ginsenosides, 111 Glu decarboxylase (GDC), 386 β-Glucan, 143–144 Glucose associated repression (GAR), 460–461 Glucosinolate (GLS) hydrolysis, 110–111 Gluten-free sourdoughs, 397–398, 398f Glycinin, 39–40 Glycobiome, 26, 33 Gouda (cheese), 48–50, 49t Gram-negative bacteria, 134–135, 525–526 in beer spoilage, 482 in coffee fermentation, 505–507 Gram-positive bacteria, 134–135, 525–526 in coffee fermentation, 507 Grapes acetic acid bacteria in, 441 ascomycete genera in, 440–441 direct DNA profiling of, 441 Index diversity of yeast species, 440 analysis, 442 lactic acid bacteria in, 441 Grigorov, Stamen, 124 Guar gum, 398 Gut health, 401–402 Gyo-shoyu (Ishiru), 378t H Halal labels, 227 Helicobacter pylori, 6–7 infection, Hepatitis E virus (HEV), 367 Herbs, 114 fermentation on antioxidant properties of, 114 on phytochemical profiles of, 110–111 Heshiko See Nukazuke (fish product) Heterothallic wine yeast strains, life-cycle of, 207f High hydrostatic pressure (HPP) treatment, 167 High-gravity (HG) wort fermentation, 486–487 oxygen, role in, 486–487 High-performance liquid chromatography (HPLC), 287–290 Hinezushi (fish product), 385 Histamine, 368, 531–532 Histaminosis, 273–274 Histidine, 278 Histidine decarboxylase (HDC), 277 Hoi-malaeng pu-dong (fish product), 378t Hollow-fiber liquid-phase microextraction, for biogenic amines detection, 288–289 Homothallic wine yeast strains, life-cycle of, 207f Human’s cultural and technological progress, 199f Hydrogen peroxide (H2O2), 326–327 Hydrogen sulphide, 481 3-Hydroxy fatty acids (3-OH-FAs), 338 3-(R)-Hydroxydodecanoic acid, 326 4-Hydroxyphenyllactate, 398–399 Hydroxypropylmethylcellulose, 398 N-Hydroxysuccinimide ester, 289 549 3-(R)-Hydroxytetradecanoic acid, 326 Hypertension, 60, 427 bioactive peptides in controlling, 40, 51, 54–55 lactotripeptide-containing product and, 59 milk-based products containing bioactive peptides, 56t–58t I Ig (Immunoglobulin) IgA levels and EPS, 29, 44–45 IgE-associated AD, 11–12 IgG antibodies, 30 Ika-Shiokara (fish product), 378t Ile-Pro-Pro (IPP), 46–47, 51, 52t–53t, 55–62, 56t–58t In situ methods, for microbial analysis, 166 Industrial lactic acid bacteria, metabolic engineering in, 178–183, 179t, 180f–181f fermentation products and flavor compounds, 178–182 neutraceuticals, 182–183 sweeteners, 182–183 vitamins, 182–183 Infant weaning diarrhoea, 426 Inflammatory bowel disease (IBD), Internal transcribed sequences (ITS), 159, 168 Internal transcribed sequences-restriction fragment length polymorphism (ITS-RFLP), 159 Internal transcribed spacers (ITS), 449–450 Inulin, 27–28 In-vitro digestibility tests, 423 In-vivo feeding experiment, 422–423, 423t–424t Ion-exchange chromatography (IEC), 288 Irritable bowel syndrome (IBS), Ishiru (fish sauce), 379–380, 380f, 382–385 Isoflavones, 424–425, 425t Izushi (fish product) distribution in Japan, 379f, 384 -type product, 424 550 J Japanese Kirin Brewery, 488 K Kaburazushi (fermented food), 384–385, 387–389 lactic acid fermentation in, 388 microbiota flora, 388 recipe, 387–388, 387f Katenrauch (drying process), 362–363 Kefir, 29, 31–32, 50, 123, 141–142 kefiran, 29 lactic acid bacteria associated with, 25t Kesam (Quark-type cheese), 47–48 Ketjap-ikan (fish product), 378t Kimchi (fermented cabbage), 116, 378, 534–535 Codex Alimentarius standard 223-2001, 534 Kinema (fermented soya food), 415, 416f Kinetic models, 184–188, 185t Klebsiella, 421–422 Klebsiella oxytoca, 316 Kluyveromyces, 333 Kluyveromyces lactis, 164–165, 414 Kluyveromyces marxianus, 335t–336t Kluyveromyces thermotolerans, 204–205 Kocuria varians, 365t Koji (powdered starter), 384, 387–388, 411–412 Konowata (fermented fish), 380 Kosher labels, 227 Kunitz inhibitors, 39–40 Kusaya (fermented fish), 377, 386 L LAB EPSs, 23–24 immunomodulatory activity in in Bifidobacterium, 30 in Lactobacillus, 30 interaction with intestinal epithelial cells, 34 potential as prebiotic, 27–29 Lactate-dehydrogenases (LDH), 316–317 Lactic acid biopreservation effect of, 312–315 on microbial cells, mode of action, 313–315, 314f Index Lactic acid bacteria (LAB), 23, 157, 159–160, 177–196, 378, 382–383, 391, 394–395, 435–436 acidification by, 421–422 in antifungal compounds production factors affecting, 340–341 by natural antifungal compounds, 334–340, 335t–336t as antifungal agents, 333–354 applications of, 341–343 associated with fermented dairy products, 25t in cereal-based fermented products, 124–125 in coffee fermentation, 505–507 homofermentative, 534 industrial lactic acid bacteria, metabolic engineering in, 178–183, 179t, 180f–181f fermentation products and flavor compounds, 178–182 neutraceuticals, 182–183 sweeteners, 182–183 vitamins, 182–183 information sources and advice, 191 lactose metabolism in, 312–313, 313f metabolic groups, 312t mycotoxins binding by, 345–347 by toxigenic molds, effect on, 343–345 and plants, 525–526 proteolytic system of, 39 system biology and metabolic engineering in, 184–190 diacetyl production in Lactococcus lactis, 188–190 genome-scale metabolic models, 184–188, 185t, 190t kinetic models, 184–188, 185t in wine, 445 wine pH and, 446 Lactic acid fermentation in Kaburazushi, 388 in vegetable fermentation, 516t Lactic acid-fermented products in Europe, 518t fish foods, functionality of, 388–389 starter cultures of, 528–531 Lactic yeast, Index Lactobacillus, 4, 15, 42, 127t–130t, 131, 161, 177, 182–183, 228t, 232–233, 242, 273–274, 277–279, 291, 312–313, 333–334, 338, 341, 343–345, 413–414 See also Probiotics; Probiotics, health benefits from collection, characterization of, 235–236, 237f Lactobacillus acidophilus, 10–11, 14, 27–28, 87, 228t, 260, 316, 337–338, 343–345 Lactobacillus amylovorus, 335t–336t, 339, 342–343, 345–346 Lactobacillus brevis, 179t, 180–181, 274–275, 277–278, 285, 287–288, 291, 316, 334–337, 395–396 Lactobacillus buchneri, 273–274, 277, 295, 398–399 Lactobacillus bulgaricus, 27–28, 252–253, 343–344 Lactobacillus casei, 10–11, 14, 179t, 182–183, 252, 334–339, 335t–336t, 344, 370 Lactobacillus coryniformis, 319–320, 326, 338–340 Lactobacillus curvatus, 273–275, 364, 365t, 368, 394 Lactobacillus delbrueckii, 4, 29–30, 39, 87–88, 159, 228t, 232, 239–240, 242, 252–253, 256–257 Lactobacillus fermentum, 160, 277–278, 414 Lactobacillus gasseri, 13, 179t, 183 Lactobacillus helveticus, 27, 39, 41, 159, 178–180, 179t, 228t, 232, 252 Lactobacillus hilgardii, 274–275, 277, 279, 316 Lactobacillus lactis, 228t, 253, 281–285, 295, 322–324 Lactobacillus paracasei, 228t, 235–236, 260, 262, 263f, 264, 326, 335t–336t, 337–338, 365t, 370 Lactobacillus plantarum, 27, 31–32, 87, 161, 166, 177–178, 179t, 180–183, 185t, 187–188, 240–241, 252, 274–275, 291–295, 315–317, 319–320, 324, 326, 334–342, 335t–336t, 342t, 370, 386, 387f, 388, 414 551 Lactobacillus reuteri, 179t, 183, 185t, 188, 277, 321, 325–326, 334–339, 335t–336t, 391–392, 394–396, 398–399 Lactobacillus rhamnosus, 10–14, 30, 235–236, 237f, 253, 316, 337, 343–347, 370 Lactobacillus sakei, 27, 319–320, 338–339, 364, 365t Lactobacillus sanfranciscensis, 160, 316–317, 325–326, 391–392, 394–395, 401 Lactococcus, 15, 131, 233–235, 235f, 242, 252, 312–313, 333–334, 338 Lactococcus bulgaricus, 253 Lactococcus casei, 177–178, 181 Lactococcus garvieae, 160 Lactococcus lactis, 27, 29–30, 39, 159, 161, 166, 177–178, 179t, 180–184, 186–191, 242–244, 253, 335t–336t, 339–340, 344–345 in boza, 134–135 CLA production of, 87 collection, characterization of, 234–235, 235f–236f diacetyl production in, increasing, increasing, 188–190 Lactoferment process, 530 Lactose metabolism, in lactic acid bacteria, 312–313, 313f Lactotripeptides, 54 on BP, 55–59 Lantibiotics, 324–325 Legumes fermentation on antioxidant properties of, 112–113 fermentation on phytochemical profiles of, 108–109 Length heterogeneity PCR (LH-PCR), 162t, 165–166 Leuconostoc, 42, 131, 160, 274–275, 333–334, 338, 391–392, 527 Leuconostoc carnosum, 242 Leuconostoc citreum, 316 Leuconostoc mesenteroides, 166, 228t, 252, 316, 345, 529 Leuconostoc pseudomesenteroides, 228t 552 Leu-Pro-Pro (LPP), 62 Linoleic acid, 83 Linolenic acid, 83 Lipopolysaccharide (LPS), 14 Listeria, 279, 421–422 Listeria monocytogenes, 316–319, 322–323, 325–326, 366–369 Low-density lipoprotein (LDL) oxidation, 112–113 Low-salt squid Shiokara, 381 Lyophilization See Freeze drying, of starter cultures Lysine decarboxylase (LDC), 278–279 M Maillard reaction, 240 Malolactic fermentation (MLF), 200–201, 218–219, 273, 280t–281t, 286–287, 438, 443 generation of proton motive force, 444f Oenococcus oeni, 444–445 Manchego (cheese), 47–48, 49t Meat products fermented products, 89 See also Fermented sausages functional products, 89–90 Mefun (fish product), 380 Megasphaera, 482–483 4-Mercapto-4-methylpentan-2-one (4MMP), 215–217, 216f 3-Mercaptohexan-1-ol (3MH), 215–217, 216f 3-Mercaptohexyl acetate (3MHA), 215–217, 216f Messenger RNA (mRNA), 167–168, 457 Metabolic engineering in design of new strains with improved properties, 179t in industrial LAB, 178–183 of lactic acid bacteria (LAB), 177–196 increasing diacetyl production in Lactococcus lactis, 188–190 and system biology, 184–190 and synthetic biology, 221f Metagenome sequencing, Metchnikov, Ilja, 124 Index Microbes, during fermentation of milk formation of ACE-inhibition, 41–43 calcium on, 41–43 flavorzyme protease, 43 pH on, 41–43 formation of antioxidant peptides, 44 Microbial analysis culture-dependent methods for, 158–161 characterization, 159–161 identification, 159–161 culture-independent methods for, 161–166, 162t in situ methods, 166 PCR-based methods, 163–166 Microbial diversity, 157–158 Microbial enzymes extracellular proteinase, 46–47 peptidases, 46–47 peptide transport system, 46–47 X-Pro dipeptides, 46–47 Microbial profiling, 167–168 Microbial sequences, in vegetable fermentation, 526–528 1st stage, 526–527 2nd stage, 527 3rd stage, 527–528 4th stage, 528 Microbial vitality population profiling, 167–168 Microbiota, 6–7, 392–394 ecology of, 419–421 fermentation of, 442–443 flora, Kaburazushi, 388 Narezushi, 385–386 post-fermentation of, 443–448 malolactic conversion microbiota, 444–446 spoilage microbiota, 446–448 pre-fermentation of, 439–442 Micrococcus, 274–275, 277–278 Milk fat depression, 83 Milk proteins, 39, 41–42, 44, 63 anti-hypertensive peptides from, 46–47, 49t constituents of, 414t Miso, 379, 382–383, 413 production process, 413f Mn(II) mechanism, 526 Monascus, 421 Index Monilia, 335t–336t, 343 Morganella morganii, 277, 383 Moromi, 379, 382–383 Mucor, 164–165, 421 Mucoraceae, 421 Multilocus sequence typing (MLST), 159, 161 Mycotoxin decontamination, 399 Mycotoxin production See also Ochratoxin A (OTA) in coffee fermentation, 509–510 Mycotoxins, 343–347 binding, by lactic acid bacteria, 345–347 production by toxigenic molds, lactic acid bacteria effect on, 343–345 Myulchijeot (fish product), 378t N Nampla (fish product), 377, 378t, 379 1,2-Naphthoquinone-4-sulfonate (NQS), 289 Narezushi (fermented fish), 377–378, 378t, 379f, 384–389 Japanese culture, 384 preparation in Noto, 384–387 aromatic compounds, 386–387 free amino acid and organic acid, levels of, 386 microbiota, 385–386 recipe, 384–385, 385f Natto (soy product), 45–46, 50–51, 108, 415, 416f Necrotising enterocolitis (NEC), 7–8 Negative nutrients, 89–90 Nisin Controlled Expression (NICE) system, 178, 181–183, 188 Non-Saccharomyces fermentative yeast, 157, 204–205, 438–440, 443, 446–448, 450–453 Nukazuke (fish product), 382–384, 388–389 from common fish, 382–383, 382f of pufferfish ovary, 383–384, 383f Nuok mam (fish sauce product), 377, 379 Nutrition beer in relation with, 492–495 See also Beer boza in, 126 cereals, 146 CLA in, 78 553 European Food Safety Authority (EFSA) in, 62–63 low-sodium sausages, 369 pozol in, 139 probiotics in, 7, 143–145 vegetables and herbs in, 114 wine in, 199 Nuts fermentation on antioxidant properties of, 112–113 fermentation on phytochemical profiles of, 108–109 O Obesity control, using soya, 425–426 Ochratoxin A (OTA), 509 high moisture content and, 509–510 humid environment during drying, 510 1-Octen-3-ol, 387 Oenococcus, 131, 333–334 Oenococcus oeni, 200–201, 218–219, 219f, 244, 273–274, 277, 279, 438 Oleic acid, 77, 83 Open reading frames (ORFs), 209, 211 Operational taxonomic units (OTUs), 158, 164–165, 168 O-phthaldialdehyde (OPA), 289 Organic acid levels, in Narezushi, 386 Oryza sativa, 339–340 Osmotic shock, 457–458 Ovalbumin (OVA), 30 Oxidative stress, 33, 40, 107 Oxygen radical absorbance capacity (ORAC-FL), 115 P Paecilomyces variotii, 398–399 Pasteur, Louis, 124 Pasture feeding, 81–82 Patis (fish sauce product), 377, 378t Pectinatus, 482–483 Pediocin, 133–134, 322, 324–325 Pediococcus, 131, 279, 333–334, 391–392 Pediococcus acidilactici, 160, 318–319, 322, 365t Pediococcus damnosus, 273–274 Pediococcus parvulus, 273–274 Pediococcus pentosaceus, 252, 319–320, 324, 337–339, 344, 365t ...Advances in Fermented Foods and Beverages Related titles Food and beverage stability and shelf life (ISBN 978-1-84569-701-3) Microbial production of food ingredients, enzymes and nutraceuticals... biology and technology of tropical and subtropical fruits Volume 4: Mangosteen to white sapote Edited by E M 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