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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
There are numerous substrates and microorganisms involved in fermentation. However, the process of fermentation can be classified on the major end-product produced, such as: lactic acid fermentation, alcoholic fermentation, alkali fermentation and acetic acid fermentation. Lactic acid fermentation is carried out in the fermented milk and milk products, meat sausage, gundruk, sinki, etc., by lactic acid bacteria (LAB), where lactose is converted to lactic acid. Similarly, alcohol fermentation is carried out in cereal - based alcoholic beverages (such as: toddy and kanji) by yeast with production of ethanol from sugars. Whereas, acetic acid bacteria convert ethanol into acetic acid in certain soybean fermented products during acetic acid fermentation; and alkaline fermentation is carried out under alkaline conditions in certain soybean products.7
The Potential of Microbial Mediated Fermentation Products of Herbal Material in Anti-Aging Cosmetics
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
In alcohol fermentation, the glycolysis pathway produces pyruvate molecules, which are broken down into alcohol and carbon dioxide molecules by microorganisms such as yeast in the production of wine and beer. Alcoholic fermentation is divided into primary and secondary fermentation. In brief, for primary fermentation, microorganisms rapidly metabolize raw ingredients converting carbohydrates into alcohols and acids. Secondary fermentation, on the other hand, may last up to several days or weeks. In this time, the available carbohydrates become diminished and the products of fermentation, acids and alcohols accumulate. This results in microorganism death due to a significant drop in the pH and alcohol accumulation. In the instance of alcoholic beverage production, this fermentation product will be distilled to purify and concentrate the alcohol (Doelle, 1975; Anal, 2019).
Basic Microbiology
Published in Philip A. Geis, Cosmetic Microbiology, 2020
Facultative anaerobes have evolved mechanisms to produce ATP (although in smaller amounts) by breaking down sugars when O2 is absent. Collectively referred to as fermentation, these mechanisms produce ATP along with a number of interesting byproducts depending on the species. Many of these byproducts are important commercially. The mechanisms of fermentation are categorized based on the major acid or alcohol byproducts that are produced. Homolactic fermentation—Produces lactic acid exclusively as a byproduct of fermentation.Heterolactic fermentation—Produces lactic acid in addition to ethanol and CO2.Alcoholic fermentation—In this mechanism, ethanol is the primary byproduct in addition to CO2.Mixed acid fermentation—Produces multiple byproducts including acetic acid, lactic acid, succinic acid, and formic acids as well as ethanol.Butanediol fermentation—In this mechanism, butanediol and ethanol are produced in large amounts along with lactic acid.
Biological detoxification of ochratoxin A in plants and plant products
Published in Toxin Reviews, 2019
Mahmoud Sheikh-Zeinoddin, Mohammadreza Khalesi
Alcoholic fermentation of grape juice by the yeasts may also decrease the OTA content (Anli et al. 2011). Saccharomyces sensu stricto is an example which totally eliminates OTA (Caridi et al. 2006a). OTA in wort has been decreased 21% by the fermentation of Saccharomyces cerevisiae in 8 days (Betteridge et al. 2015). This reduction was further significant when contacting the contaminated products with the yeast biomass (Bizaj et al. 2009). Indeed, the biosorption of OTA is a reversible process, meaning that the weak bonding may release the toxin back to the product. Therefore, it is necessary to select the starters with the capability to efficiently bind with OTA. This, however, is influenced by many factors such as time, temperature, and sugar content of the medium (Petruzzi et al. 2014a, 2014b).
Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety
Published in Nutritional Neuroscience, 2020
Hajara Aslam, Jessica Green, Felice N. Jacka, Fiona Collier, Michael Berk, Julie Pasco, Samantha L. Dawson
The fermentation of foods begins with the introduction of bacteria or yeast to initiate the fermentation process24 (see Fig. 1.). The microbes then transform an initial food substrate into a complex end-product that is biochemically and physiologically different to the initial substrate.25 Fermentation is a slow, anaerobic exothermic reaction whereby organic molecules are broken down into simple molecules by microbial enzymes.26 The two main types of fermenting processes are alcoholic and lactic acid fermentation.27,28 The production of lactic acid from glucose27 can be further subdivided to homolactic and heterolactic fermentation, depending on the pathways hexoses (monosaccharides with six carbon atoms) are metabolized.29 In homolactic fermentation, the pyruvate molecule is catabolized to lactic acid, and in heterolactic fermentation a mixture of other, non-lactic acid, by-products are generated.30 The microbes that undertake lactic acid fermentation are termed lactic acid bacteria (LAB). The LAB group includes genera such as Lactobacillus, Streptococcus, Enterococcus, Lactococcus, Bifidobacterium, and Leuconostoc.31 LAB are used to produce various products such as cheese, butter, yogurt, kefir, sauerkraut, pickles, fermented fruits and vegetables, soy sauce, sourdough bread, and fermented cereals.32 Alcoholic fermentation is heterolactic and involves the action of yeast, Saccharomyces, on the food substrate. In the absence of oxygen, the yeast and bacteria transform sugars into ethanol and CO2. This process is central to the manufacturing of bread, beer and wine.33
From Food for Survival to Food for Personalized Optimal Health: A Historical Perspective of How Food and Nutrition Gave Rise to Nutrigenomics
Published in Journal of the American College of Nutrition, 2019
This is a fine evolutionary biology example illustrating how two cultures separated by thousands of miles developed two distinct strategies in dealing with the poor potable water quality. To deal with the problem of lack of potable water, in the Occident, alcoholic fermentation produced alcoholic beverages safe to drink water-wise, while in the Orient, to deal with the same problem of non-potable water, a culture evolved centered around boiling water to brew tea because of the presence of a mutation in a gene that would not favor ethanol metabolism.