Fermentation Effects on Food Properties © 2012 by Taylor & Francis Group, LLC Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzisław E Sikorski Fermentation: Effects on Food Properties Edited by Bhavbhuti M Mehta, Afaf Kamal-Eldin and Robert Z Iwanski Methods of Analysis of Food Components and Additives, Second Edition Edited by Semih Otles Food Flavors: Chemical, Sensory and Technological Properties Edited By Henryk Jelen Environmental Effects on Seafood Availability, Safety, and Quality Edited by E Grazyna Daczkowska-Kozon and Bonnie Sun Pan Chemical and Biological Properties of Food Allergens Edited By Lucjan Jedrychowski and Harry J Wichers Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition Edited by Zdzisław E Sikorski and Anna Kołakowska Food Colorants: Chemical and Functional Properties Edited by Carmen Socaciu Mineral Components in Foods Edited by Piotr Szefer and Jerome O Nriagu Chemical and Functional Properties of Food Components, Third Edition Edited by Zdzisław E Sikorski Carcinogenic and Anticarcinogenic Food Components Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti Toxins in Food Edited by Waldemar M Dąbrowski and Zdzisław E Sikorski Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik Chemical and Functional Properties of Food Proteins Edited by Zdzisław E Sikorski © 2012 by Taylor & Francis Group, LLC Fermentation Effects on Food Properties EDITED BY Bhavbhuti M Mehta Afaf Kamal-Eldin Robert Z Iwanski Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business © 2012 by Taylor & Francis Group, LLC CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2012 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S Government works Version Date: 20120119 International Standard Book Number-13: 978-1-4398-5335-1 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint Except as permitted under U.S Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers For permission to photocopy or use material electronically from this work, please access www.copyright com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400 CCC is a not-for-profit organization that provides licenses and registration for a variety of users For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com © 2012 by Taylor & Francis Group, LLC CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2012 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S Government works Printed in the United States of America on acid-free paper Version Date: 20120119 International Standard Book Number: 978-1-4398-5334-4 (Hardback) This book contains information obtained from authentic and highly regarded sources Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint Except as permitted under U.S Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers For permission to photocopy or use material electronically from this work, please access www.copyright com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400 CCC is a not-for-profit organization that provides licenses and registration for a variety of users For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe Library of Congress Cataloging‑in‑Publication Data Fermentation : effects on food properties / editors, Bhavbhuti M Mehta, Afaf Kamal-Eldin, Robert Z Iwanski p ; cm (Chemical and functional properties of food components series) Includes bibliographical references and index ISBN 978-1-4398-5334-4 (hardcover : alk paper) I Mehta, Bhavbhuti M II Kamal-Eldin, Afaf III Iwanski, Robert Z IV Series: Chemical and functional properties of food components series [DNLM: Fermentation Food Microbiology Food Contamination prevention & control Food Preservation methods Foods, Specialized QW 85] 664.001’57246 dc23 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com © 2012 by Taylor & Francis Group, LLC 2012001491 Contents Preface vii Editor ix Associate Editors xi Contributors xiii Chapter Introduction Bhavbhuti M Mehta, Robert Z. Iwa´nski, and Afaf Kamal-Eldin Chapter Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties Muhammad Imran, Nathalie Desmasures, and Jean-Paul Vernoux Chapter The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods 51 Javier Carballo Chapter Effect of Fermentation Reactions on Rheological Properties of Foods 89 Robert Z Iwański, Marek Wianecki, Izabela Dmytrów, and Krzysztof Kryża Chapter The Role of Fermentation Reactions in Changing the Color of Foods 121 Esther Sendra, Maria E Sayas-Barberá, Juana FernándezLópez, and Jose A Pérez-Alvarez Chapter The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism 151 Afaf Kamal-Eldin Chapter The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials 169 Aly Savadogo v © 2012 by Taylor & Francis Group, LLC vi Chapter Contents Fortification Involving Products Derived from Fermentation Processes 185 Peter Berry Ottaway and Sam Jennings Chapter Fermented Cereal and Legume Products 209 Afaf Kamal-Eldin Chapter 10 Fermented Vegetables Products 231 Edyta Malinowska-Pańczyk Chapter 11 Fermented Dairy Products 259 Bhavbhuti M Mehta and Maricê Nogueira de Oliveira Chapter 12 Fermented Seafood Products 285 Nilesh H Joshi and Zulema Coppes Petricorena Chapter 13 Fermented Meat Products 309 Kazimierz Lachowicz, Joanna Żochowska-Kujawska, and Malgorzata Sobczak Chapter 14 Process Control in Food Fermentation 345 Robert Tylingo Chapter 15 Final Remarks 361 Bhavbhuti M Mehta and Afaf Kamal-Eldin Index 363 © 2012 by Taylor & Francis Group, LLC Preface This book is composed of monographic chapters discussing the role of fermentation reactions in modifications of the contents, chemical, functional, and sensory properties, as well as biological activity of food components The large variety of food products obtained by fermentation of different raw materials all over the world is presented Special emphasis is placed on the effect of processing conditions on the enzymatic, fermentative reactions leading to the generation of various products and the development of desirable sensory, functional, and biological properties Also, the role of different fermentation products and various nutritional habits in supplying the organism in many nutrients and other constituents that increase the human wellbeing is presented Unique, concise chapters are contributed by experts on food biochemistry and microbiology, food technology, and nutritionists having a sound background and personal experience in research and academic teaching The information available in current world literature is critically evaluated and presented in a very concise and userfriendly form in one medium-sized book The text is based on the research and teaching experience of the authors Moreover, they have also critically evaluated current literature, which they have cited in their chapters The book is primarily addressed to food science graduate students, as well as to food technologists in the industry and in food quality control organizations who participate in continuing education systems, to the teaching staff specializing in food science and technology, researchers in food chemistry and technology, chemists, technical personnel in food processing plants, and nutritionists Many topics are also interesting for students of chemistry and biology Some sections of the book can be used by other educated readers interested in the quality of food, such as journalists and politicians interested in food, nutrition, and health issues The book is useful as a concise, valuable source in any university course on food chemistry Such a course is a must in teaching programs of food science and technology in any university in the world However, the book is not written as a textbook for a specific course with a fixed number of teaching hours or credits It is also useful as a resource for students of nutrition A very strict editorial control in all stages of preparation of the material has been exercised In preparing the book, I have had the opportunity of working with a large group of colleagues from several universities and research institutions Their ready acceptance of editorial suggestions and the timely preparation of high-quality manuscripts are sincerely appreciated I am very glad to work with my co-editor, Prof Afaf Kamal-Eldin, who has greatly helped in editing various chapters and providing guidance, and without whose kind support, it would have been very difficult to complete the book project I also extend my sincere thanks to Prof Robert S Iwanski for his help I cannot forget Prof Zdzisław E Sikorski, series editor of the Chemical and Functional Properties of Food Components Series who has provided vii © 2012 by Taylor & Francis Group, LLC viii Preface me with the opportunity to work as an editor of the book He helped me in preparation of the table contents and guided me when required Words cannot express my sincere thanks to our all family members, friends, and colleagues who have helped and provided moral support to us during the entire project Bhavbhuti M Mehta Editor bhavbhuti5@yahoo.co.in © 2012 by Taylor & Francis Group, LLC Editor Bhavbhuti M Mehta is an assistant professor in the Dairy Chemistry Department, Sheth M.C College of Dairy Science at Anand Agricultural University, Anand Gujarat, India He earned his Bachelor of Technology (dairy technology) and Masters of Science (dairying) from Sheth M.C College of Dairy Science, Gujarat Agricultural University Presently, he is pursuing his Ph.D in the field of dairy chemistry He teaches various subjects on dairy and food chemistry at the undergraduate as well as at the post graduate levels His major specialty is various occurring physico-chemical changes during milk and milk product processing, and food chemistry in general He is an associate editor of the International Journal of Dairy Technology and referee/ reviewer of a number of journals He has published 25 technical/research/review papers/chapters/booklets/abstracts/monographs in national as well as international journals, seminars, and conferences ix © 2012 by Taylor & Francis Group, LLC 372 Halococcus dombrowskii, 245 Halococcus thermotolerans, 245 Halomonas spp., 18 Halorubrum trapanicum, 245 harmful components elimination cassava detoxification, 177–178 food preservation, 175–177 fundamentals, 3, 169–170, 179 lactic acid bacteria, 174–175 linamarin, 171 mechanisms, 175–178 microorganisms, 174–175 milk, 170–171 mycotoxins, 171, 174 safety, fermented foods, 178–179 yeasts, 175 Hazard Analysis Critical Control Points (HACCP) modeling, microbial interactions, 28 process control, 346, 348–350 heat treatment, 266–267 heterofermentation, 76–77, 268 heterolactic fermentation process, 2, 76–77 heteropolysaccharides, 155 hilu-mur, 212–213 historical food fortification, 185–186 home fermentation, homofermentation, 76–77, 268 homogenization, dairy products, 265–266 homolactic fermentation, 76–77 homopolysaccharides bioactive compound generation, 155–156 functional properties, complex microbial communities, 34–35 honey aroma, 74 humidity, 27, 320 hydrocarbon change length, 102 hydrogen peroxide, 126 hydrolysis, 153 hygiene, 348 I idli, 2, 210, 215 immature fruit aroma, 73 importance, food fortification, 188–189 incubation temperation, 100 industrial applications, 24 Industrial Fermentation Food Microbiology and Metabolism, ingredients, cheese mkaing, 10 inhibition mechanisms, 29–33 inhibitor presence, 83 injera, 211–212 inoculation, dairy products, 267–268 interactions, dairy microbial communities Listeria monocytogenes, 23–29 © 2012 by Taylor & Francis Group, LLC Index modeling of, 27–29 negative interactions, 24–27 positive interactions, 23–24 International Committee on Taxonomy of Viruses, iodine fortification, 186, 201 iron fortification, 201–202 iron nails and apples, 186 ishiru, 298 ISO 22000, 354–357 isomerization, 154 J Jameson effect, 28 Jeotgalicoccus spp., 17 k kaffir, 175 kakdugi kimchi, 242 kanbilis, 295 kapi, 287 k-casein fragment, 34 ko¯jikin, 214 kefir aromatic substances, 273 fermented food diversity, fundamentals, 260 lactic acid, 275 starters, 260 kefiran, 93 kenkey, 212 ketones, 54, 60, see also Methyl ketones khaman, 215 kimchi, 2, see Cabbage (kimchi) kindziuk, 313 kisra, 211 Klebsiella spp biosynthesis of vitamins, 159 phenolic antioxidants biosynthesis, 161 safety, fermented foods, 178 Klebsiella oxytoca, 93 Klebsiella pneumoniae, 211 Kloeckera apiculata, 161 Kluveromyces spp., 15, 318 Kluveromyces lactis aromatic compound production, 22 complex microbial ecosystems, 36 functionalities, 35 lactose and lactic acid degradation, 21 positive interactions, 24 proteolysis, cheese ripening, 21 ripening microflora, 15 Kluveromyces marxianus aromatic compound production, 22 dairy products, 261 373 Index lactose and lactic acid degradation, 21 positive interactions, 24 ripening microflora, 15 Kluveromyces thermotolerans, 33 Kluyveromyces fragilis, 200 Kluyveromyces marxianus, 245 Kocuria spp., 316–317 koji, 216, 293 koko, 212 Kombucha tea, 161–162 kome, 215 koumiss fermented food diversity, fundamentals, 260 starters, 260 Kurthia spp., 160 kwassan, 161 l LAB, see Lactic acid and lactic acid bacteria (LAB) lactic acid and lactic acid bacteria (LAB), 76–77 acids, aroma compounds, 71–72 aromatic compounds, production, 23 biologically active compounds, alterations, 152 carbohydrates, rheological changes, 90–92, 95 cereal and legume products, fermented, 215 cheese making, 11, 12, 15 cucumbers, fermented, 233–234 dairy products, fermented, 260, 270–271 decarboxylation, 65 degradation, cheese ripening, 21 dry-fermented sausage, 327, 330 exopolysaccharides, 34 fish products, fermented, 290, 295 flavor-producing microorganisms, 56–59 harmful component elimination, 176 homopolysaccharides, 34 kimchi, 244–246 manufacturing, fermented food, 10 meat products, fermented, 315–317 olives, 249 positive interactions, 24 protective properties, 170 safety, fermented foods, 178–179 sauerkraut, 237–238, 240 smear- and soft-cheese microflora, 11, 12, 15 vegetable products, fermented, 252 whey proteins, gelation, 101 lactic acid fermentation process, lactic fermentation classification, 261 Lactobacillaceae, 154 Lactobacilli spp., 216 Lactobacillus spp © 2012 by Taylor & Francis Group, LLC antibacterial compounds production, 328 bacteriocins, 157 biosynthesis of vitamins, 159 cereal and legume products, 211–212, 215–216 chemical changes, carbohydrates, 224 color changes, olives, 140 cucumbers, 234 dairy products, 260–261, 275 dry-fermented sausage, 328 fatty acid composition changes, 102–103 fish products, 290 flavor compounds, 57 foods safety, 179 fundamentals, historical developments, homopolysaccharides, 34 kimchi, 246 lactic acid bacteria, 12, 15, 174 malolactic fermentation, 78 meat products, 315–316, 328 mixed changes, lipids, proteins and carbohydrates, 108 mycotoxins, 174 olives, 250 phenolic antioxidants biosynthesis, 161 sauerkraut, 237–238, 240 Lactobacillus acidophilus acetaldehyde, 59 bioactive compound generation, 156, 158 biologically active compounds, alterations, 152 biosynthesis of vitamins, 160 dairy products, 265 fatty acid composition changes, 103 harmful component elimination, 176 homopolysaccharides, 34 lactic acid bacteria, 174 oral supplementation, 179 safety, fermented foods, 178–179 Lactobacillus argentinum, 237 Lactobacillus bavaricus, 125 Lactobacillus brevis cereal and legume products, 211, 216 kimchi, 245 olives, 249 sauerkraut, 237 Lactobacillus bulgaricus, 178, 268 Lactobacillus casei acetate, diacetyl, and acetoin, 57 bioactive compound generation, 156 biologically active compounds, alterations, 152 biosynthesis of vitamins, 159 olives, 249 Lactobacillus casei ssp casei, 125 Lactobacillus cellobiosus, 211 374 Lactobacillus coprophilus, 211 Lactobacillus coryniformis, 237, 249 Lactobacillus curvatus color changes, fermented meat, 125 kimchi, 245 meat products, 316 Lactobacillus delbrueckii biologically active compounds, alterations, 152 carbohydrates, rheological changes, 93 lactic acid bacteria, 15 Lactobacillus delbrueckii ssp bulgaricus acetaldehyde, 58–59 bioactive compound generation, 156 carbohydrates, rheological changes, 90, 93 color changes, cheese, 134 dairy products, 261, 268–270 fatty acid composition changes, 103 positive interactions, 24 Lactobacillus delbrueckii ssp lactis, 59, 103 Lactobacillus fermentum cereal products, 211 dry-fermented sausage, 328 fatty acid composition changes, 103 harmful component elimination, 176 Lactobacillus fructivorans, 211 Lactobacillus helveticus acetaldehyde, 59 bioactive compound generation, 156 biologically active compounds, alterations, 152 fatty acid composition changes, 103 harmful component elimination, 176 lactic acid bacteria, 15 Lactobacillus lactis, 152, 174 Lactobacillus lactis ssp lactis, 176 Lactobacillus leichmannii, 159 Lactobacillus mali, 249 Lactobacillus mesenteroides, 94, 249 Lactobacillus panis, 211 Lactobacillus paracasei biologically active compounds, alterations, 152 lactic acid bacteria, 15 olives, 249–250 sauerkraut, 237 Lactobacillus paralimentarius, 211 Lactobacillus paraplantarum, 237 Lactobacillus pentosus color changes, olives, 140 dry-fermented sausage, 328 kimchi, 245 olives, 249–250 Lactobacillus plantarum acetate, diacetyl, and acetoin, 57 biologically active compounds, alterations, 152 © 2012 by Taylor & Francis Group, LLC Index biosynthesis of vitamins, 159–160 cassava detoxification, 178 color changes, 125, 140 cucumbers, 234 dry-fermented sausage, 328, 330 fatty acid composition changes, 104 harmful component elimination, 176 kimchi, 245 lactic acid bacteria, 15, 174 meat products, 125, 316, 326 minced fish, 132 olives, 140, 249–251 safety, fermented foods, 178 sauerkraut, 237–238, 242 sodium chloride reduction, 326 Lactobacillus pontis, 211, 224 Lactobacillus reuteri dry-fermented sausage, 328, 330 homopolysaccharides, 34 microstructure and rheological property changes, 110 Lactobacillus rhamnosus bioactive compound generation, 156 biologically active compounds, alterations, 152 dry-fermented sausage, 328 olives, 249 Lactobacillus sake bioactive compound generation, 156 carbohydrates, rheological changes, 90 color changes, 125 meat products, 125, 321 Lactobacillus sakei antibacterial compounds production, 328 dry-fermented sausage, 328, 330 kimchi, 245 meat products, 316, 328 Lactobacillus sanfranciscensis, 110, 211, 216 Lactobacillus vaccinostercus, 249 Lactococci, 261 Lactococcus spp cereal and legume products, 215–216 dairy products, 260 fatty acid composition changes, 103 fermented foods safety, 179 flavor compounds, 57 fundamentals, lactic acid bacteria, 12, 15 Lactococcus garvieae, 26 Lactococcus lactis bioactive compound generation, 158 biosynthesis of vitamins, 160 dairy products, 275 harmful component elimination, 176 inhibition mechanisms, 31 lactic acid bacteria, 15 negative interactions, 26 olives, 249 375 Index Lactococcus lactis ssp cremoris, 156, 261 Lactococcus lactis ssp lactis, 156, 261 Lactococcus lactis ssp lactis biovar diacetylactis, 57, 59 lactones, 55, 74–75 lactose, 21, 69 lahoh, 212 lantibiotics, 157–158, 176 lao-chao, 175 laxoox, 212 legume types and manufacture, 213–215, see also Cereal and legume products Leucobacter spp., 17, 26 Leuconostoc spp cereal and legume products, 212, 215 cucumbers, 234 dairy products, 260–261 flavor compounds, 57 fundamentals, homopolysaccharides, 34 lactic acid bacteria, 12 malolactic fermentation, 78 safety, fermented foods, 179 sauerkraut, 238 Leuconostoc carnosum, 245 Leuconostoc citreum, 237, 245 Leuconostoc cremoris, 57 Leuconostoc dextranicum, 343 Leuconostoc fallax, 237 Leuconostoc gasicomitatum, 245 Leuconostoc kimchii, 245 Leuconostoc lactis, 57, 245 Leuconostoc mesenteroides alcohol fermentation, 175 color changes, olives, 140 homopolysaccharides, 34 kimchi, 245 lactic acid bacteria, 174 minced fish, 132 sauerkraut, 237–238, 240 Leuconostoc mesenteroides ssp cremoris, 261 Leuconostoc mesenteroides ssp dextranicum, 155 Leuconostoc mesenteroides ssp mesenteroides, 155 Leuconostoc pseudomesenteroides, 249 Limburger cheese, 15, 21 lipids and lipid changes cereal and legume products, 224–225 dairy products, 271–272 fatty acids, 101–105 fermentation reactions, 101–108 fundamentals, 101 meat products, 322 metabolism, bioactive compound generation, 158 oxidative changes, 105–108 seafood products, 295–296 © 2012 by Taylor & Francis Group, LLC lipolysis, fatty acids, 65–68 lipolytic activity, cheese ripening, 22 Lipomyces spp., 105 Listeria spp complex microbial ecosystems, 36 dry-fermented sausage, 314 inhibition mechanisms, 31 metabolites, 31 negative interactions, 26 nutrition and space competition, 32–33 Listeria monocytogenes bacteriocins, 30 complex microbial ecosystems, 36 dairy microbial communities, 23–29 dry-fermented sausage, 328 inhibition mechanisms, 29 interactions modeling, 28–29 meat products, 318, 329 metabolites, 31 negative interactions, 24–25, 27 nutrition and space competition, 32–33 pathogenic microflora, cheese, 18–19 process control, 350–351 raw milk, 171 Livarot cheese degradation, lactose and lactic acid, 21 gram-negative bacteria, 18 gram-positive bacteria, 17–18 proteolysis, cheese ripening, 22 surface bacterial flora, 16 yeasts and molds, 15–16 locust bean gums, 93 Lodderomyces elongisporus, 245 long-chain fatty acids, 67, 72 Lotka-Volterra competition, 28–29 M Macrococcus spp., 17 mahewu, 212 Maillard reaction, 132, 134 malolactic fermentation, 78–79 malting technology, 176 mam-ca, 287 Manchurian mushroom tea, 161 Marinilactibacillus psychrotolerans, 26 Marinomonas sp., 18, 27 market-driven fortification, 187 meat products antibacterial compounds production, 328–329 back fat replacement, oils, 323–325 bioactive peptides, 329 biogenic amines, 330–331 carcass composition modification through diet, 323 dietary fiber addition, 325–326 dry-fermented sausages, 313–315, 323–331 376 fermentation chemical changes, 321–322 fermented food diversity, fermented product fortification, 200–202 fermented sausages, 310–313 functional properties, 323–331 fundamentals, 4, 309–310, 331 glowing, 105 lactic acid, 101 lactones, 55 lipids, 322 manufacture, 313–315 microorganisms, 315–319 mixed changes, fermentation reactions, 108 nutritional factors, 329–330 oxidative changes, lipids, 106 probiotics, 319, 327–328 processing chemical changes, 319–321 proteins, 321–322 proteolysis and volatile compounds, 62 short-chain fatty acids, 105 sodium chloride reduction, 326–327 types and manufacture, 310–315 medium characteristics, 83 melon aroma, 74 merissa, 212 mesophilic starters, 12, 261 metabolic pathways, cheese ripening aromatic compounds, production, 22–23 degradation, lactose and lactic acid, 21 fundamentals, 20 lipolytic activity, 22 proteolysis, 21–22 metabolites, 31–32 methyl ketones, see also Ketones alcohols, aroma compounds, 72 flavor-producing microorganisms, 56 lipolysis and volatile compounds, fatty acids, 67 Metschnikowia pulcherrima, 249 mettwurst, 311 Michaelis-Menten constant, 82 Microbacterium spp aromatic compound production, 23 functionalities, 35 surface bacterial flora, 16 Microbacterium gubbeenense aromatic compound production, 23 color changes, cheese, 136 negative interactions, 26–27 surface bacterial flora, 17 microbial classification, 8–9 Micrococcaceae decarboxylation, 65 flavor-producing microorganisms, 59–61 gram-positive bacteria, 16–17 lipolysis and volatile compounds, fatty acids, 66 © 2012 by Taylor & Francis Group, LLC Index Micrococcus spp lipolytic activity, cheese ripening, 22 mixed changes, lipids, proteins and carbohydrates, 108 proteolysis, cheese ripening, surface bacterial flora, 16 Micrococcus luteus, 17 microflora seafood products, 290 smear- and soft-cheese, 10–20 microorganisms cabbage (kimchi), 245–246 cabbage (sauerkraut), 237–238 cereal and legume products, 215–216 complex microbial communities, 10 cucumbers, 233–234 dairy products, 260–261 generation of bioactive compounds, 153–162 meat products, 315–319 olives, 249–250 process control, 350–354 responsible for alterations, 152–153 microstructure changes, 109–113 milk, see also Dairy products; specific product acetate, diacetyl, and acetoin, 57 color, 133 fortification, 195, 265 heating, 99–100 microbial groups role, cheese, 13–14 pH level, 97 proteins, rheological changes, 95–97 thickening, 91 whey protein gelation, 100 minced fish products, 132 minerals and mineral changes cereal and legume products, 225 dairy products, 272 seafood products, 296 miso fermented food diversity, manufacturing, 214 phenolic antioxidant biosynthesis, 161 pyrazines, 75 soybean products, 210 misoshiru soup, 214 mixed changes, fermentation reactions, 108–109 modeling, microbial interactions, 27–29 mold-lactic fermentation classification, 261 mold-ripened foods cheeses, color changes, 136 methyl ketones, 56 starters, 260 molds fermentation process, flavor-producing microorganisms, 56 manufacturing, fermented food, 10 meat products, fermented, 317–318 377 Index microbial classification, smear- and soft-cheese microflora, 15–16 monosaccharides, 68–70 monosodium glutamate, 62 Moraxellaceae, 18 moromi, 213 Mozzarella cheese, 31, 134–135 Mucor spp., 105, 216 mugi, 215 mul-kimchi, 242 mushrooms, 68 musty aroma, 74 Mycetocola reblochoni, 17 Mycobacterium bovis, 171 Mycobacterium tuberculosis, 171 n nabak kimchi, 242 NAD, see Nicotinamide adenine dinucleotide (NAD) nampla, 296, 298 narezushi, 290 natto fermented food diversity, food fortificant, 202 manufacturing, 215 pyrazines, 75 soybean products, 210 negative interactions, 24–27 Neurospora spp., 215 Neurospora intermedia, 215 ngangapi, 287 niacin, 297 nicotinamide adenine dinucleotide (NAD), Nile talapia fish, 198 nisin, 176–177 nitrogen compounds, 72–73 noncomminuted fish products, 130–132 nonstarter lactic acid bacteria (NSLAB), 12 Nordic ropy milk, 261 Nostoc commune, 160 Nostoc flagelliforme, 160 NSLAB, see Nonstarter lactic acid bacteria (NSLAB) nutraceuticals, 151 nutrification, 188 nutrition-space competition, 32–33 nutty flavors, 75 o oat fiber, 194 obligate anaerobes, obligatory heterofermentation, 76–77 obligatory homofermentation, 76–77 obushera, 212 © 2012 by Taylor & Francis Group, LLC Oenococcus spp flavor compounds, 57 fundamentals, malolactic fermentation, 78 Oenococcus oeni, 78 ogi, 212, 223 oils, 195–196, 324–325 okra seed meal, 197–198 old young smearing, 29 oligosaccharides, 68–69 olives chemical changes, 250–252 color changes, 139–142 fermentation processes, 248–249 microorganisms, 249–250 raw material characteristics, 247–248 On Fermentation, ontjom, 215 orange aroma, 73 orange pigment production, 35 order level, classification, organic acids, 54, 175 otika, 212 overproduction, free amino acids/vitamins, 35 oxidation, 153 oxidative changes, 105–108 oxidative deamination, 62–63 p Paenibacillus sp., 27 pantothenic acid, biosynthesis, 159 papad, 2, 210 papadam, 215 papain-treated beef, 62 paprika-added dry-cured fermented sausages, 127–128 Parkia biglobosa, 225 Parmesan cheese, 103 pathogenic microflora, 18–20 peach flavor and aroma, 74 pealike aroma, 75 pear flavor and aroma, 74 Pediococcus spp bioactive compound generation, 155 cereal and legume products, 215–216 cucumbers, 234 dairy products, 261 flavor compounds, 57 fundamentals, lactic acid bacteria, 12 malolactic fermentation, 78 mixed changes, lipids, proteins and carbohydrates, 108 safety, fermented foods, 179 Pediococcus acidilactici, 159, 328 Pediococcus cerevisiae, 245 378 Pediococcus damnosus, 240 Pediococcus dextrinicus, 238 Pediococcus pentosaceus biosynthesis of vitamins, 159 cereal products, 211 cucumbers, 234 dry-fermented sausage, 328 minced fish, 132 sauerkraut, 237 whey proteins, gelation, 101 Penicillium spp antibiotic biosynthesis, 162 bioactive compound generation, 154 biosynthesis of vitamins, 159 cereal products, 211 fatty acid composition changes, 105 fundamentals, Penicillium camemberti color changes, cheese, 136 dairy products, 261 methyl ketones, 56 ripening microflora, 16 sulfur compounds, 75 Penicillium candidum, 108 Penicillium chrysogenum, 162, 319 Penicillium expansum, 16 Penicillium janthinellum, 16 Penicillium nalgiovense, 318 Penicillium nalgiovensis, 108 Penicillium roqueforti color changes, cheese, 136 dairy products, 261 methyl ketones, 56 ripening microflora, 16 Penicillium viridicatum, 16 Pentaclethra macrophylla, 225 peptide generation, 294 peroxidation processes, 67 phenolic antioxidant biosynthesis, 160–162 pH levels acetate, diacetyl, and acetoin, 57 biothickeners, 91 cabbage/sauerkraut, 237 casein gelation, 97–98 changes, microstructure and rheological properties, 110 color changes, 125, 134 dry-cured fermented sausages, 125 flavor manipulation, 273–274 food preservation, 175 kimchi, 244 meat products, 101, 105 milk, 97, 134 negative interactions, 27 olive color changes, 142 organic acids, 175 proteins, rheological changes, 95–96 © 2012 by Taylor & Francis Group, LLC Index whey protein gelation, 99–100 yogurt, mineral fortification, 192 Pichia spp biosynthesis of vitamins, 159 meat products, 318 phenolic antioxidants biosynthesis, 161 ripening microflora, 15 Pichia anomala, 249–250 Pichia kluyveri, 250 Pichia membranifaciens, 249–250 pineapple aroma, 74 pito, 210 plant products, 196–200 plara, 287 plum flavor, 74 polysaccharides functional properties, complex microbial communities, 34–35 glycolysis, 68–70 polyunsaturated fatty acids (PUFAs) food fortification, 195 meat products, fermented, 323–324 seafood products, 295 Pont l’Evêque cheese, 15 positional isomerization, 106 positive interactions, 23–24 predictive microbiology, 28 prefermentation processes, 216, 223 Principles of Fermentation Technology, probiotics dry-fermented sausages, 327–328 exogenous, microbial communities, 35 process control Clostridium spp., 351–352 control, microorganisms, 353–354 Escherichia coli, 351 fundamentals, 345–346, 357–358 good manufacturing practices, 346–347 hazard analysis critical control points, 348–350 ISO 22000, 354–357 Listeria monocytogenes, 350–351 microorganisms, 353–354 mircoorganisms, 350–353 quality, microorganisms, 350–353 Salmonella spp., 352 sanitation, 347–348 Staphylococcus aureus, 352–353 processed cheese, 135 processing chemical changes cabbage (kimchi), 246–247 cabbage (sauerkraut), 238–242 cereal and legume products, 216, 223–225 cucumbers, 234–235 dairy products, 263–273 meat products, 319–321 olives, 250–252 seafood products, 290–300 379 Index processing conditions, 126–127 product fortification, 191–196 Propionibacteria, 261 Propionibacterium, 275 Propionibacterium shermanii, 200, 261 protective culture targets, 25 protein-expression studies, 33 proteins and protein changes casein gelation, 97–99 cereal and legume products, 224 dairy products, 269–270 fundamentals, 95–97 meat products, 321–322 metabolism, bioactive compound generation, 156–158 seafood products, 292–294 whey protein gelation, 99–101 proteolysis cheese ripening, 21–22 flavor and aroma production, 61–65 Proteus spp., 18, 178 Proteus vulgaris, 18, 23 Providencia spp, 178 Pseudomonadaceae, 18 Pseudomonas spp fatty acid composition changes, 103, 105 olives, 249 oxidative changes, lipids, 107 proteolysis, cheese ripening, 22 safety, fermented foods, 178 surface bacterial flora, 18 Pseudomonas aeruginosa, 22 Pseudomonas chlororaphis, 22 Pseudomonas fluorescens fatty acid composition changes, 103, 105 interactions modeling, 28 proteolysis, cheese ripening, 22 raw milk, 171 Pseudomonas fragi, 171 Pseudomonas putida aromatic compound production, 23 negative interactions, 27 nutrition and space competition, 32 proteolysis, cheese ripening, 22 surface bacterial flora, 18 Pseudomonas pyocyanea, 105 Psychrobacter spp., 18 Psychrobacter celer, 23 PUFA, see Polyunsaturated fatty acids (PUFAs) pulque, 175 pungent odor, 75 putty odor, 65 pyrazines aroma compounds, 75 flavor-producing microorganisms, 56, 61 © 2012 by Taylor & Francis Group, LLC pyridoxine, pyridoxamine, pyridoxal biosynthesis, 159, 298 pyruvate, 70 Q quality, microorganisms, 350–353 R Raoultella planticola, 18 raw food materials, harmful components elimination cassava detoxification, 177–178 food preservation, 175–177 fundamentals, 3, 169–170, 179 lactic acid bacteria, 174–175 linamarin, 171 mechanisms, 175–178 microorganisms, 174–175 milk, 170–171 mycotoxins, 171, 174 safety, fermented foods, 178–179 yeasts, 175 raw material characteristics cabbage (kimchi), 242–243 cabbage (sauerkraut), 236 cucumbers, 232 olives, 247–248 raw milk food-borne pathogenic outbreaks, 19–20 negative interactions, 24–25 selection, 264 reactions, factors affecting concentration of substrate, 80–82 fundamentals, 80 inhibitor presence, 83 medium characteristics, 83 temperature, 82 reactions, role in color changes butter, 138–139 cheese, 133–136 color stability, 126 dairy products, 132–139 dry-cured meat products, 122–128 fish products, 128–132 fresh fish color, 128–129 functional fermented meats, 128 fundamentals, 121–122, 144 meat products, 122–128 minced products, 132 noncomminuted products, 130–132 olives, 139–142 paprika-added dry-cured fermented sausages, 127–128 processing conditions, 126–127 yogurt, 137–138 380 reactions, role in flavors and aromas acetaldehyde, 58–59 acetate, 57 acetic acid fermentation, 79 acetoin, 57 acids, 59, 71–72 alcoholic fermentation, 77–78 alcohols, 59, 72 aldehydes, 54, 60 amides, 72–73 amines, 72–73 amino acids, 61–65 aroma compounds, 70–76 carbonyl compounds, 73–74 concentration of substrate, 80–82 decarboxylation, 64–65 degradation reactions, 65 diacetyl, 57 esters, 54–55, 60–61, 74 factors affecting reactions, 80–83 fatty acids, 65–68 flavor-producing microorganisms, 53–61 fundamentals, 52–53, 83 glyceropyruvic fermentation, 80 glycolysis, 68–70 inhibitor presence, 83 ketones, 54, 60 lactic acid, 56–59, 76–77 lactones, 55, 74–75 lipolysis, fatty acids, 65–68 malolactic fermentation, 78–79 medium characteristics, 83 methyl ketones, 56 Micrococcaceae family, 59–61 molds, 56 nitrogen compounds, 72–73 organic acids, 54 oxidative deamination, 62–63 proteolysis, amino acids, 61–65 pyrazines, 56, 61, 75 reactions involved, 61–70 Staphylococcaceae family, 59–61 substrate concentration, 80–82 sulfur compounds, 55, 60, 75–76 superior alcohols, 53–54 temperature, 82 terpenes, 55 transamination, 63–64 typical reactions, 76–80 volatile compounds, 61–68 yeasts, 53–55 reactions involved, flavor and aroma production amino acids, proteolysis and volatile compounds, 61–65 decarboxylation, 64–65 degradation reactions, 65 © 2012 by Taylor & Francis Group, LLC Index fatty acids, lipolysis and volatile compounds, 65–68 fundamentals, 61 glycolysis, 68–70 lipolysis, fatty acids, 65–68 oxidative deamination, 62–63 proteolysis, amino acids, 61–65 transamination, 63–64 volatile compounds, 61–68 Reblochon cheese degradation, lactose and lactic acid, 21 proteolysis, cheese ripening, 22 yeasts and molds, 15–16 red color, dry-cured fermented sausages, 124, 127 reduction, bioactive compound generation, 153 rennet, 61 restoration, food fortification, 187 rheological properties, fermentation reactions carbohydrate changes, 90–95 casein gelation, 97–99 fatty acids, 101–105 fundamentals, 3, 89–90, 113 lipid changes, 101–108 microstructure changes, 109–113 mixed changes, 108–109 oxidative changes, 105–108 protein changes, 95–101 whey protein gelation, 99–101 rheomorphic structure, 97 Rhizobium spp., 159–160 Rhizomucor spp., 16 Rhizopus spp., 153, 215–216 Rhizopus delemar, 160 Rhizopus oligosporus cereal and legume products, 213, 216 mycotoxins, 174 phenolic antioxidants biosynthesis, 161 Rhizopus oryzae, 178 Rhodosporidium diobovatum, 249–250 Rhodotorula spp fatty acid composition changes, 105 meat products, 318 ripening microflora, 15 Rhodotorula glutinis, 249 Rhodotorula mucilaginosa, 249 riboflavin, biosynthesis, 159 ripening microflora, 15–18 roasty flavors, 75 roles of fermentation, biological activity antibiotic biosynthesis, 162 carbohydrate metabolism, 154–156 fundamentals, 151–152, 162–163 generation of bioactive compounds, 153–162 lipid metabolism, 158 microorganisms, 152–153 phenolic antioxidants biosynthesis, 160–162 protein metabolism, 156–158 381 Index responsible for alterations, 152–153 vitamin biosynthesis, 158–160 roles of fermentation, flavors and aromas acetaldehyde, 58–59 acetate, 57 acetic acid fermentation, 79 acetoin, 57 acids, 59, 71–72 alcoholic fermentation, 77–78 alcohols, 59, 72 aldehydes, 54, 60 amides, 72–73 amines, 72–73 amino acids, 61–65 aroma compounds, 70–76 carbonyl compounds, 73–74 concentration of substrate, 80–82 decarboxylation, 64–65 degradation reactions, 65 diacetyl, 57 esters, 54–55, 60–61, 74 factors affecting reactions, 80–83 fatty acids, 65–68 flavor-producing microorganisms, 53–61 fundamentals, 3, 52–53, 83 glyceropyruvic fermentation, 80 glycolysis, 68–70 inhibitor presence, 83 ketones, 54, 60 lactic acid, 56–59, 76–77 lactones, 55, 74–75 lipolysis, fatty acids, 65–68 malolactic fermentation, 78–79 medium characteristics, 83 methyl ketones, 56 Micrococcaceae family, 59–61 molds, 56 nitrogen compounds, 72–73 organic acids, 54 oxidative deamination, 62–63 proteolysis, amino acids, 61–65 pyrazines, 56, 61, 75 reactions involved, 61–70 Staphylococcaceae family, 59–61 substrate concentration, 80–82 sulfur compounds, 55, 60, 75–76 superior alcohols, 53–54 temperature, 82 terpenes, 55 transamination, 63–64 typical reactions, 76–80 volatile compounds, 61–68 yeasts, 53–55 roles of fermentation, harmful component elimination cassava detoxification, 177–178 food preservation, 175–177 © 2012 by Taylor & Francis Group, LLC fundamentals, 169–170, 179 lactic acid bacteria, 174–175 linamarin, 171 mechanisms, 175–178 microorganisms, 174–175 milk, 170–171 mycotoxins, 171, 174 safety, fermented foods, 178–179 yeasts, 175 roles of reactions, color changes butter, 138–139 cheese, 133–136 color stability, 126 dry-cured meat products, 122–128 fermented dairy products, 132–139 fermented fish products, 128–132 fermented meat products, 122–128 fresh fish color, 128–129 functional fermented meats, 128 fundamentals, 121–122, 144 minced products, 132 noncomminuted products, 130–132 olives, 139–142 paprika-added dry-cured fermented sausages, 127–128 processing conditions, 126–127 yogurt, 137–138 root crops as food fortification, 198–199 Roquefort-type cheeses, 104, see also Blue-vein cheese rose aroma, 74 s Saccharomyces spp biosynthesis of vitamins, 159–160 cereal and legume products, 211–212, 216 dairy products, 261 meat products, 318 ripening microflora, 15 terpenes, 55 Saccharomyces boulardii, 152 Saccharomyces castellii, 245 Saccharomyces cerevisiae acids, 71 alcohol fermentation, 175 biologically active compounds, alterations, 152 biosynthesis of vitamins, 158–160 cereal and legume products, 210, 216 fatty acid composition changes, 101 microstructure and rheological property changes, 109 nutrition and space competition, 32–33 olives, 249 phenolic antioxidants biosynthesis, 161 positive interactions, 24 sulfur compounds, 55, 75 382 Saccharomyces exiguus, 211 Saccharomyces fermentati, 246 Saccharomyces ivanovii, 109 Saccharomyces ludwigii, 161 safety criteria, 353–354, see also Harmful components elimination; Process control Saint Nectaire cheese, 17 sake beverages, 61 salchichon, 322, 325–326 Salers cheese, 17 Salinicoccus spp., 17 Salmonella spp harmful component elimination, 176 interactions modeling, 28 meat products, 329 pathogenic microflora, cheese, 18 process control, 350, 352 rise in incidence, 345 safety, fermented foods, 178 Salmonella bongori, 352 Salmonella enterica, 352 Salmonella enterica ssp enterica, 18 Salmonella enteritidis, 18 Salmonella Irumu, 352 Salmonella Senftenberg, 352 Salmonella typhimurium, 18, 171 sanitation, 347–348 sankati, 212 Sarcina lutea, 105 saucisson, 311, 313, 322 sauerkraut, see also Cabbage (sauerkraut) fermented food diversity, fortification, 200 safety, fermented foods, 179 sausages, fermented, 310–313, see also Meat products SCFA, see Short-chain fatty acids (SCFA) Schizosaccharomyces pombe, 161 seafood products, fermented amino acids, 293–294 carbohydrates, 295 fermentation chemical changes, 292–300 fish sauce and paste, 287–289 fundamentals, 4, 285–286, 300 lipids, 295–296 microflora, 290 minerals, 296 peptide generation, 294 processing chemical changes, 290–292 proteins, 292–294 types and manufacture, 286–288 vitamins, 296–298 Serratia spp proteolysis, cheese ripening, 22 safety, fermented foods, 178 surface bacterial flora, 18 © 2012 by Taylor & Francis Group, LLC Index Serratia ficaria, 211 Serratia liquefaciens, 27 Shigella spp., 176, 178 shiromiso, 214 short-chain fatty acids (SCFA) acids, aroma compounds, 71–72 aroma-impact compounds, 274 bioactive compounds, generation, 154–155 degradation reactions, 65 fatty acid composition changes, 102–103 shottsuru, 296 shrikhand fermented food diversity, food fortification, 194 fundamentals, 260 sigma stress factor, 32 Sinorhizobium meliloti, 159 skim milk color, 133–134 skyr, 261 sliceable raw sausages, 311 smear- and soft-cheese microflora Coryneform bacteria, 16–17 fundamentals, 10–12 gram-negative bacteria, 18 gram-positive bacteria, 16–18 lactic acid bacteria, 12, 15 molds, 15–16 pathogenic microflora, 18–20 ripening microflora, 15–18 Staphylococcaceae family, 17–18 surface bacterial flora, 16–18 yeasts, 15–16 smoking, 315 sobamugi, 215 sobrassada, 325–326 sodium chloride reduction, 326–327 soft-cheese microflora, see Smear and softcheese microflora sorghum, 211 sorghum beer fermented cereal products, 210 fermented food diversity, food preservation, 175 fortification, 199 soups, thickening, 91 sourdough bread, 94–95 souring temperatures, 100 sour taste, 72 soybean fermented products, as food fortification, 199, see also Tempe/ tempeh; specific product soy products phenolic antioxidant biosynthesis, 161 proteolysis and volatile compounds, 61 pyrazines, 75 soybean sauce, soy sauce, 75 383 Index soy yogurt, 102 tamari, 210 tauchu, 210 space-nutrition competition, 32–33 species rank, classification, Sphingomonas spp., 160 Spirulina platensis, 160 Sporidiobolus spp., 55 Sporidiobolus johnsonii, 55 Sporidiobolus ruinenii, 55 Sporidiobolus salmonicolor, 55 Sporobolomyces salmonicolor, 94 spreadable raw sausages, 311 standardization, 187, 264–265 Staphylococcaceae flavor-producing microorganisms, 59–61 lipolysis and volatile compounds, fatty acids, 66 smear- and soft-cheese microflora, 17–18 surface bacterial flora, 16 Staphylococcus spp harmful component elimination, 176 inhibition mechanisms, 29 lipolytic activity, cheese ripening, 22 meat products, 316–317 mixed changes, lipids, proteins and carbohydrates, 108 phenolic antioxidants biosynthesis, 161 process control, 350 proteolysis, cheese ripening, 22 surface bacterial flora, 17 Staphylococcus aureus negative interactions, 24 pathogenic microflora, cheese, 18 process control, 352–354 raw milk, 170–171 surface bacterial flora, 18 Staphylococcus carnosus color changes, 125 flavor compounds, 59 meat products, 125, 317, 321, 326 sodium chloride reduction, 326 Staphylococcus delphini, 353 Staphylococcus equorum lipolytic activity, cheese ripening, 22 metabolites, 32 negative interactions, 26–27 surface bacterial flora, 18 Staphylococcus hyicus, 353 Staphylococcus intermedius, 171, 353 Staphylococcus saprophyticus, 136 Staphylococcus simulans, 317 Staphylococcus vitulinus, 18 Staphylococcus xylosus aldehydes, 60 esters, 60 flavor compounds, 59 © 2012 by Taylor & Francis Group, LLC ketones, 60 meat products, 317, 322 sulfur compounds, 60 surface bacterial flora, 18 starch, 68–69 starter culture inoculation, 267–268 Stenotrophomonas spp., 18 strain level, Strecker pathway, 63, 73 Streptococcus spp bioactive compound generation, 155 cereal and legume products, 216 dairy products, 260–261, 269, 275 fatty acid composition changes, 102, 104 flavor compounds, 57 fundamentals, homopolysaccharides, 34 lactic acid bacteria, 12 Streptococcus lactis, 175 Streptococcus macedonicus, 156 Streptococcus mutans, 155 Streptococcus salivarius ssp thermophilus acetaldehyde, 58–59 acetate, diacetyl, and acetoin, 57 glycolysis, 70 homopolysaccharides, 156 lactic acid bacteria, 15 positive interactions, 24 Streptococcus sobrinus, 155 Streptococcus thermophilus bioactive compound generation, 156 biosynthesis of vitamins, 160 carbohydrates, rheological changes, 93 color changes, cheese, 134 dairy products, 261, 265, 268–270 fatty acid composition changes, 104 lactic acid bacteria, 174 Streptomyces spp., 108, 162 Streptomyces agalactiae, 171 Streptomyces platensis, 162 Streptomyces uberis, 171 Streptomyces verticillus, 162 submicelles, 96–97 subspecies rank, substitution, food fortification, 187 substrate concentration, 80–82 succinic acid, 71–72 sucuk, 312 sujuk, 312 sulfur compounds, 55, 60, 75–76 superior alcohols, 53–54 supplementation, 179, 187 surface bacterial flora, 16–18 surij, 212 sweet taste, 61, 80 384 t table olives, 141, see also Olives taima, 215 tamari, 210 tape ketan/tape ketela, 175 tauchu, 210 TCA, see Tricarboxylic acid (TCA) cycle tchapalo, 210 teewurst, 311 tempe bacem, 213 tempe bengook, 214 tempe bongkrè, 214 tempe bosok, 214 tempe busuk, 214 tempe gembus, 214 tempe gódhóng, 214 tempeh, see also Soy products fermented food diversity, manufacturing, 213 phenolic antioxidant biosynthesis, 161 soybean products, 210 tempe hembus, 214 tempeh kedelai, 213 tempe kedele, 213, 216 tempe kering, 213 tempe koro, 214 tempe lamtoro, 214 tempe mendoan, 213 tempe oncom, 214 temperatures dry-fermented sausages, 330–331 fermentation reactions, factors affecting, 82 fish fermentation, 292 lactic acid bacteria, 15 meat products, 320 negative interactions, 27 olives, 249 processing conditions, 126–127 whey protein gelation, 99–100 tenacity, 110–112 terpenes, 55 Tetragenococcus spp., 2, 57 therapeutic cultures, 261 thermophilic starters, 15, 261 thiamin pyrophosphate, biosynthesis, 158–159 thickening properties, 91 Tilsit cheese degradation, lactose and lactic acid, 21 proteolysis, cheese ripening, 22 yeasts and molds, 15 ting, 212 toasted hazelnut aroma, 75 toasty flavors, 75 tofu see also Soy products, fermented food diversity, © 2012 by Taylor & Francis Group, LLC Index manufacturing, 214 phenolic antioxidant biosynthesis, 161 soybean products, 210 tongaechu kimchi, 242 Torula koumiss, 261 Torulaspora spp., 15 Torulaspora delbrueckii, 33 Torulopsis spp., 136, 216 Torulopsis holmii, 234 transamination, 63–64, 73 transcription, 33 trassi-ikan, 287 trehalose, 101–102 triacylglycerols, 22 tricarboxylic acid (TCA) cycle, 2, 54 Trichoderma spp., 154 Trichosporon spp., 15, 318 Trichosporon brassicae, 245 Trichothecium domesticum, 16 TRILAC preparation, 112 tsubu, 215 tuber crops as food fortification, 198–199 tuwo, 212 tyramine, 330 u ugali, 212 ugi, 212 um-bilbil, 212 unsaturated fatty acids, 67, 72 v vadai, 215 Vagococcus spp., 2, 57 Vagococcus-Carnobacterium-Enterococcus group, 26 varnishy odor, 65, 73 vegetable products cabbage (kimchi), 242–247 cabbage (sauerkraut), 236–242 cucumbers, 232–235 fermented food diversity, fortification, 200 fundamentals, 3, 231–232, 252–253 lactic acid fermentation, 179 olives, 247–252 Vibrio spp., 178 vinegar, 79 violet aroma, 73 viruses, 8, 10 vitamins and vitamin changes biosynthesis, 158–160, 273 cereal and legume products, 225 dairy products, 272–273 food fortification, 193 385 Index loss in fermented cabbage/sauerkraut, 240 seafood products, 296–298 volatile compounds amino acids, flavor and aroma production, 61–65 aromatic compounds, production, 23 chemical changes, cereal and legume products, 225 fatty acids, flavor and aroma production, 65–68 w wadi, 2, 210 walnut aroma, 75 warri, 215 Weissella spp cereal and legume products, 216 flavor compounds, 57 fundamentals, sauerkraut, 237–238 Weissella cibaria, 245, 249 Weissella confusa, 94, 245 Weissella koreensis, 245 Weissella paramesenteroides, 249 wheat bran, 194 whey protein gelation, 99–101 whole-DNA microarrays, 33 wild boar meat, 313 “wild fermentation,” 101 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, wines food preservation, 175 glyceropyruvic fermentation, 80 lactones, 74 malolactic fermentation, 78–79 rheological properties, 89 terpenes, 55 yeasts, flavor production, 53 Y Yarrowia spp., 15, 318 Yarrowia lipolytica © 2012 by Taylor & Francis Group, LLC complex microbial ecosystems, 36 lipolytic activity, cheese ripening, 22 meat products, 318 metabolites, 31 negative interactions, 26 positive interactions, 24 yeast-lactic fermentation classification, 261 yeasts alcohols, 53–54 fat metabolism, 107 fermentation process, flavor-producing microorganisms, 53–55 fundamentals, 216 manufacturing, fermented food, 10 microbial classification, olives, 249–250 smear- and soft-cheese microflora, 15–16 surface-ripened cheeses, 136 yellow soybean paste, 210 yeolmoo kimchi, 242 Yersina spp., 178 Yersina enterocolitica, 171 yogurt acetaldehyde, 58 buttermilk comparison, 264 carbohydrates, rheological changes, 90 exopolysaccharides, 91–93 fatty acid composition changes, 102 fermented food diversity, lactic acid, 275 minerals and mineral fortification, 191–193, 272 protein changes, 270 reactions, color changes, 137–138 z Zygosaccharomyces spp., 15 Zygosaccharomyces bailii, 161 Zygosaccharomyces rouxii, 24 Zymomonas mobilis, 175 © 2012 by Taylor & Francis Group, LLC ...Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzisław E Sikorski Fermentation: Effects on Food Properties Edited by Bhavbhuti M Mehta, Afaf Kamal- Eldin and Robert Z. .. Library of Congress Cataloging‑in‑Publication Data Fermentation : effects on food properties / editors, Bhavbhuti M Mehta, Afaf Kamal- Eldin, Robert Z Iwanski p ; cm (Chemical and functional properties. .. Series: Chemical and functional properties of food components series [DNLM: Fermentation Food Microbiology Food Contamination prevention & control Food Preservation methods Foods, Specialized QW