The Experts below are selected from a list of 14382 Experts worldwide ranked by ideXlab platform
Jyoti Prakash Tamang - One of the best experts on this subject based on the ideXlab platform.
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Fermented Foods in a global age: East meets West
Comprehensive reviews in food science and food safety, 2020Co-Authors: Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, Nam Soo Han, Remco Kort, Shao Quan Liu, Baltasar Mayo, Nieke Westerik, Robert W. HutkinsAbstract:Fermented Foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These Foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of Fermented Foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on Fermented Foods manufacture. Whereas Fermented Foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, Fermented Foods are not often commercially produced on an industrial scale. Although many Fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of Fermented Foods can now be examined in detail using molecular and other omic approaches. The nutritional value of Fermented Foods is now well-appreciated, especially in resource-poor regions where yoghurt and other Fermented Foods can improve public health and provide opportunities for economic development. Manufacturers of Fermented Foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for Fermented Foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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functional properties of microorganisms in Fermented Foods
Frontiers in Microbiology, 2016Co-Authors: Jyoti Prakash Tamang, Donghwa Shin, Sujin Jung, Soowan ChaeAbstract:Fermented Foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global Fermented Foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with Fermented Foods and beverages, and their health-promoting benefits to consumers.
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review diversity of microorganisms in global Fermented Foods and beverages
Frontiers in Microbiology, 2016Co-Authors: Jyoti Prakash Tamang, Koichi Watanabe, Wilhelm H. HolzapfelAbstract:Culturalable and non-culturable microorganisms naturally ferment majority of global Fermented Foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global Fermented Foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally Fermented Foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some Fermented Foods and alcoholic beverages of the world.
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Ethnic Fermented Foods and Beverages of India
Ethnic Fermented Foods and Alcoholic Beverages of Asia, 2016Co-Authors: Jyoti Prakash Tamang, Namrata Thapa, Tek Chand BhallaAbstract:Diversity of Indian Fermented Foods is related to diversity of ethnicity with unparallel food culture of each community. More than 1000 types of major and minor ethnic Fermented Foods and alcoholic beverages are produced either naturally or by adding mixed starter cultures using indigenous knowledge of food fermentation in India. Diversity of microorganisms ranges from mycelia fungi to enzyme-producing to alcohol-producing yeasts and Gram-positive and few Gram-negative bacteria with several functional properties. Functional microorganisms play important roles in the traditional fermentation processes by their functional properties enhancing several health-promoting benefits to the consumers such as biopreservation of perishable Foods, bioenrichment of nutritional value, protective properties, bioavailability of minerals, production of antioxidants, antimicrobial activities, non-production of biogenic amines, and probiotic properties. Microbial diversity in ethnic Fermented Foods contributes significant genetic resources due to diverse food cultures of the multiethnic groups of people in India. It has been noticed that consumption of few uncommon ethnic Foods is declining in many states of India due to change in lifestyle, shifting from cultural food habit to commercial Foods and fast Foods effecting drastically on traditional culinary practices, and also due to climate change in some places.
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Fermented Foods and Beverages of the World - Fermented Foods and beverages of the world
2010Co-Authors: Jyoti Prakash Tamang, Kasipathy KailasapathyAbstract:Dietary Cultures and Antiquity of Fermented Foods and Beverages Jyoti Prakash Tamang and Delwen Samuel Diversity of Fermented Foods Jyoti Prakash Tamang Diversity of Fermented Beverages and Alcoholic Drinks Jyoti Prakash Tamang Functional Yeasts and Molds in Fermented Foods and Beverages Kofi E. Aidoo and M. J. Robert Nout Fermented Vegetable Products Carmen Wacher, Gloria Diaz-Ruiz, and Jyoti Prakash Tamang Fermented Legumes: Soybean and Non-Soybean Products Toshirou Nagai and Jyoti Prakash Tamang Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma Etsuko Sugawara Fermented Cereal Products Jean-Pierre Guyot Fermented Milk Products Baltasar Mayo, Mohammed Salim Ammor, Susana Delgado, and Angel Alegria Fermented Fish Products Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa Fermented Meat Products Martin Adams Ethnic African Fermented Foods N. A. Olasupo, S. A. Odunfa, and O. S. Obayori Tea, Coffee, and Cacao Ulrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. Franz Probiotic and Prebiotic Fermented Foods Kasipathy Kailasapathy Health Aspects of Fermented Foods Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang Packaging Concepts for Enhancing Preservation of Fermented Foods Kasipathy Kailasapathy
Robert W. Hutkins - One of the best experts on this subject based on the ideXlab platform.
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Fermented Foods in a global age: East meets West
Comprehensive reviews in food science and food safety, 2020Co-Authors: Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, Nam Soo Han, Remco Kort, Shao Quan Liu, Baltasar Mayo, Nieke Westerik, Robert W. HutkinsAbstract:Fermented Foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These Foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of Fermented Foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on Fermented Foods manufacture. Whereas Fermented Foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, Fermented Foods are not often commercially produced on an industrial scale. Although many Fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of Fermented Foods can now be examined in detail using molecular and other omic approaches. The nutritional value of Fermented Foods is now well-appreciated, especially in resource-poor regions where yoghurt and other Fermented Foods can improve public health and provide opportunities for economic development. Manufacturers of Fermented Foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for Fermented Foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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yogurt and other Fermented Foods as sources of health promoting bacteria
Nutrition Reviews, 2018Co-Authors: Car Reen Kok, Robert W. HutkinsAbstract:Increased consumption of yogurt, kefir, and other Fermented Foods has been driven, in part, by the health benefits these products may confer. Epidemiological studies have shown that the consumption of Fermented Foods is associated with reduced risks of type 2 diabetes, metabolic syndrome, and heart disease, along with improved weight management. The microorganisms present in these Foods are suggested to contribute to these health benefits. Among these are the yogurt starter culture organisms Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus as well as Bifidobacterium and Lactobacillus strains that are added for their probiotic properties. In contrast, for other Fermented Foods, such as sauerkraut, kimchi, and miso, fermentation is initiated by autochthonous microbes present in the raw material. In both cases, for these fermentation-associated microbes to influence the gut microbiome and contribute to host health, they must overcome, at least transiently, colonization resistance and other host defense factors. Culture and culture-independent methods have now clearly established that many of these microbes present in Fermented dairy and nondairy Foods do reach the gastrointestinal tract. Several studies have shown that consumption of yogurt and other Fermented Foods may improve intestinal and extraintestinal health and might be useful in improving lactose malabsorption, treating infectious diarrhea, reducing the duration and incidence of respiratory infections, and enhancing immune and anti-inflammatory responses.
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Fermented Foods as a Dietary Source of Live Organisms
Frontiers in microbiology, 2018Co-Authors: Shannon Rezac, Car Reen Kok, Melanie Heermann, Robert W. HutkinsAbstract:The popularity of Fermented Foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many Fermented Foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in Fermented Foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed Fermented Foods, including cultured dairy products, cheese, Fermented sausage, Fermented vegetables, soy-Fermented Foods, and Fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these Fermented Foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many Fermented Foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.
Paul D. Cotter - One of the best experts on this subject based on the ideXlab platform.
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on Fermented Foods
Nature Reviews Gastroenterology & Hepatology, 2021Co-Authors: Maria L. Marco, Luc De Vuyst, Paul D. Cotter, Mary Ellen Sanders, Michael Gänzle, Marie Claire Arrieta, Colin Hill, Wilhelm Holzapfel, Sarah Lebeer, Dan MerensteinAbstract:An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for Fermented Foods and to describe their role in the human diet. Although these Foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘Fermented’ led the panel to define Fermented Foods and beverages as “Foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of Fermented Foods, is intended to clarify what is (and is not) a Fermented food. The distinction between Fermented Foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how Fermented Foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these Foods were discussed. Finally, the panel reviewed how Fermented Foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines. Although Fermented Foods have been consumed for thousands of years, a clear definition has been lacking. This Consensus Statement outlines a definition for the term ‘Fermented Foods’ as determined by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics in September 2019.
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on Fermented Foods.
Nature reviews. Gastroenterology & hepatology, 2021Co-Authors: Maria L. Marco, Luc De Vuyst, Paul D. Cotter, Mary Ellen Sanders, Michael Gänzle, Marie Claire Arrieta, Colin Hill, Wilhelm Holzapfel, Sarah Lebeer, Dan MerensteinAbstract:An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for Fermented Foods and to describe their role in the human diet. Although these Foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term 'Fermented' led the panel to define Fermented Foods and beverages as "Foods made through desired microbial growth and enzymatic conversions of food components". This definition, encompassing the many varieties of Fermented Foods, is intended to clarify what is (and is not) a Fermented food. The distinction between Fermented Foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how Fermented Foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these Foods were discussed. Finally, the panel reviewed how Fermented Foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
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Fermented Foods in a global age: East meets West
Comprehensive reviews in food science and food safety, 2020Co-Authors: Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, Nam Soo Han, Remco Kort, Shao Quan Liu, Baltasar Mayo, Nieke Westerik, Robert W. HutkinsAbstract:Fermented Foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These Foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of Fermented Foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on Fermented Foods manufacture. Whereas Fermented Foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, Fermented Foods are not often commercially produced on an industrial scale. Although many Fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of Fermented Foods can now be examined in detail using molecular and other omic approaches. The nutritional value of Fermented Foods is now well-appreciated, especially in resource-poor regions where yoghurt and other Fermented Foods can improve public health and provide opportunities for economic development. Manufacturers of Fermented Foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for Fermented Foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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Health benefits of Fermented Foods: microbiota and beyond
Current opinion in biotechnology, 2016Co-Authors: Maria L. Marco, Paul D. Cotter, Remco Kort, Dustin D. Heeney, Sylvie Binda, Christopher J. Cifelli, Benoît Foligné, Michael G. Gänzle, Gonca Pasin, Anne PihlantoAbstract:Fermented Foods and beverages were among the first processed food products consumed by humans. The production of Foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and Fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that Fermented Foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many Fermented Foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on Fermented Foods have been performed, there is evidence that these Foods provide health benefits well-beyond the starting food materials.
Maria L. Marco - One of the best experts on this subject based on the ideXlab platform.
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on Fermented Foods.
Nature reviews. Gastroenterology & hepatology, 2021Co-Authors: Maria L. Marco, Luc De Vuyst, Paul D. Cotter, Mary Ellen Sanders, Michael Gänzle, Marie Claire Arrieta, Colin Hill, Wilhelm Holzapfel, Sarah Lebeer, Dan MerensteinAbstract:An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for Fermented Foods and to describe their role in the human diet. Although these Foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term 'Fermented' led the panel to define Fermented Foods and beverages as "Foods made through desired microbial growth and enzymatic conversions of food components". This definition, encompassing the many varieties of Fermented Foods, is intended to clarify what is (and is not) a Fermented food. The distinction between Fermented Foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how Fermented Foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these Foods were discussed. Finally, the panel reviewed how Fermented Foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on Fermented Foods
Nature Reviews Gastroenterology & Hepatology, 2021Co-Authors: Maria L. Marco, Luc De Vuyst, Paul D. Cotter, Mary Ellen Sanders, Michael Gänzle, Marie Claire Arrieta, Colin Hill, Wilhelm Holzapfel, Sarah Lebeer, Dan MerensteinAbstract:An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for Fermented Foods and to describe their role in the human diet. Although these Foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘Fermented’ led the panel to define Fermented Foods and beverages as “Foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of Fermented Foods, is intended to clarify what is (and is not) a Fermented food. The distinction between Fermented Foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how Fermented Foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these Foods were discussed. Finally, the panel reviewed how Fermented Foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines. Although Fermented Foods have been consumed for thousands of years, a clear definition has been lacking. This Consensus Statement outlines a definition for the term ‘Fermented Foods’ as determined by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics in September 2019.
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Health benefits of Fermented Foods: microbiota and beyond
Current opinion in biotechnology, 2016Co-Authors: Maria L. Marco, Paul D. Cotter, Remco Kort, Dustin D. Heeney, Sylvie Binda, Christopher J. Cifelli, Benoît Foligné, Michael G. Gänzle, Gonca Pasin, Anne PihlantoAbstract:Fermented Foods and beverages were among the first processed food products consumed by humans. The production of Foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and Fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that Fermented Foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many Fermented Foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on Fermented Foods have been performed, there is evidence that these Foods provide health benefits well-beyond the starting food materials.
Keith H. Steinkraus - One of the best experts on this subject based on the ideXlab platform.
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Classification of Fermented Foods: worldwide review of household fermentation techniques
Food Control, 1997Co-Authors: Keith H. SteinkrausAbstract:Abstract Fermented Foods are of great significance because they provide and preserve vast quantities of nutritious Foods in a wide diversity of flavors, aromas and textures which enrich the human diet. Fermented Foods have been with us since humans arrived on Earth. They will be with us far into the future as they are the source of alcoholic Foods/beverages, vinegar, pickled vegetables, sausages, cheeses, yogurts, vegetable protein amino acid/peptide sauces and pastes with meat-like flavors, leavened and sour-dough breads. While the Western world can afford to enrich its Foods with synthetic vitamins, the developing world must rely upon biological enrichment for its vitamins and essential amino acids. The affluent Western world cans and freezes much of its Foods but the developing world must rely upon fermentation and dehydration to preserve its Foods at costs within the budgets of the average consumer. All consumers today have a considerable portion of their nutritional needs met through Fermented Foods and beverages. This is likely to expand in the twenty-first century when world population reaches 8–12 billion.
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Nutritional significance of Fermented Foods
Food Research International, 1994Co-Authors: Keith H. SteinkrausAbstract:Abstract Fermented Foods are of great significance because they provide and preserve vast quantities of nutritious food in a wide diversity of flavours, aromas and textures which enrich the human diet. Fermented Foods have been with us since humans arrived on earth. They will be with us far into the future as they are the source of alcoholic Foods/beverages, vinegar, pickled vegetables, sausages, cheeses, yogurts, vegetable protein amino acid/peptide sauces and pastes with meat-like flavours, and leavened and sour-dough breads. While the Western world can afford to enrich its Foods with synthetic vitamins, the developing world must rely upon biological enrichment for its vitamins and essential amino acids. The affluent Western world cans and freezes much of its food but the developing world must rely upon fermentation and dehydration to preserve and process its Foods at costs within the budget of the average consumer. All consumers today have a considerable portion of their nutritional needs met through Fermented Foods and beverages. This is likely to expand in the 21st century when world population reaches 8–12 billion (10 9 ).