1st Edition
Handbook of Indigenous Foods Involving Alkaline Fermentation
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs.
Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs.
The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception.
- Focuses on how fermentation of food remains an important aspect of food processing
- Describes how fermentation of food contributes to its preservation
- Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins
Handbook of Indigenous Foods Involving Alkaline Fermentation
offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.Introduction
Prabir K. Sarkar and M. J. Robert Nout
References
Diversity of Plant-Based Food Products Involving Alkaline Fermentation
Legume Products
Toshirou Nagai, Li-Te Li, Yan-Li Ma, Prabir K. Sarkar, M. J. Robert Nout, Kun-Young Park, Ji-Kang Jeong, Jang-Eun Lee, Ggot-Im Lee, Cherl-Ho Lee, Ekachai Chukeatirote, Hongjiang Yang, Olusola Bandele Oyewole, Adewale Olusegun Obadina, Paulin Azokpota, Abiodun Isiaka Sanni, Folarin Anthony Oguntoyinbo, and Yemisi Adefunke Jeff-Agboola,
Non-Legume Products
Maureen-Theodore Chinwe Ojinnaka, Labia Irène Ivette Ouoba, Abiodun Isiaka Sanni, Folarin Anthony Oguntoyinbo, Kris Herawan Timotius, Susan Ray Brown, and Genevieve Bardwell
Diversity of Animal-Based Food Products Involving Alkaline Fermentation
Fish Sauces and Pastes
Wonnop Visessanguan and Siriporn Chaikaew
Shellfish Products
Wonnop Visessanguan and Siriporn Chaikaew
Hongeohoe
Ggot-Im Lee and Cherl-Ho Lee
Pidan
Soottawat Benjakul and Palanivel Ganesan
References
Microorganisms Predominating in Alkaline-Fermented Foods
Bacillus and Related Genera
Charles Parkouda, Bréhima Diawara, and Kwaku Tano-Debrah
Lactic Acid Bacteria
Donatien Kaboré and Charles Parkouda
Yeasts
Line Thorsen, Elmer Nayra Kpikpi, and Lene Jespersen
References
Quality Aspects of Alkaline-Fermented Foods
Sensory Characteristics
Paulin Azokpota
Nutritional Value
Shawn Mark Somerset
Health-Promoting Effects
Paulin Azokpota, Toshirou Nagai, Li-Te Li, Yan-Li Ma, and Chanya Chuenarrom
References
Safety Aspects of Alkaline-FermentedFoods
Ggot-Im Lee and Cherl-Ho Lee
Alkaline-Fermented Foods Are Generally Safe
Hazards in Alkaline-Fermented Foods
Control of Hazards
Conclusion
References
Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods
Modulation of Product Chains
Anita R. Linnemann
Development of Starter Cultures
Egon Bech Hansen
Hygienic Design Aspects of Alkaline Fermentation Processes
Huub L. M. Lelieveld
Food Packaging
Jenneke K. Heising and Matthijs Dekker
References
Value-Added Products from Alkaline-Fermented Foods or from Microorganisms Predominating Therein
Alkaline Proteases
C. Ganesh Kumar
Poly-γ-Glutamic Acid
Toshirou Nagai
Lipopeptides
Philippe Jacques and Aly Savadogo
Short-Chain Volatile Organic Acids and Various Other Organic Compounds
Maureen-Theodore Chinwe Ojinnaka
Flavor Additives
Maureen-Theodore Chinwe Ojinnaka
References
Future of Alkaline-Fermented Foods for Traditional Markets
M. J. Robert Nout and Prabir K. Sarkar
References
Outlook
M. J. Robert Nout and Prabir K. Sarkar
References
Index
Biography
Prabir K. Sarkar
has been a professor at the University of North Bengal, India since 2000. He earned his bachelor’s (1972), master’s (1974), and doctoral (1981) degrees in botany, with specialization in microbiology, from the University of Burdwan, India. He carried out his postdoctoral research on food fermentation at the University of Reading in the UK, Queensland Health Scientific Services Laboratory in Australia, and Wageningen University in the Netherlands. He has 34 years of experience in teaching microbiology, and has published approximately 70 research articles in impact journals. His research focus is fermentation and microbiological safety of indigenous foods.M. J. Robert Nout
graduated as a food technologist at Wageningen University, the Netherlands, in 1970. His interest in food fermentation evolved during his career of university teaching and research in several African and Asian countries. He defended his doctor’s thesis at Wageningen University in 1981 on the topic of "indigenous fermented beverages of Kenya." Since 1983, he was an associate professor at Wageningen University, a visiting professor at China Agricultural University since 2005, and has published over 250 scientific articles. Retired since 2011, he is now a consultant in the area of food fermentation research."The book is directed at an academic and professional audience—graduate students, researchers in food science and technology, and those working in nutrition, dietetics, food microbiology, and related disciplines. Highly recommended for academic libraries."
—ARBA