Fermented foods. Part I: Biochemistry and biotechnology

Montet Didier, Ray Ramesh C.. 2016. Fermented foods. Part I: Biochemistry and biotechnology. Boca Raton : CRC Press, 413 p. (Food Biology Series) ISBN 978-1-4987-4079-1

[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.

Télécharger (11MB)

Abstract : Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions). (Résumé d'auteur)

Mots-clés Agrovoc : Aliment fermenté, Technologie alimentaire, Technologie traditionnelle, Biochimie, Biotechnologie, Bactérie acétique, Bactérie lactique, Levure de bière, Levure de vinification, Levure de boulangerie, Produit céréalier, Produit laitier, Produit à base de légume, Sauce, Fève de cacao, Fève de café, boisson, Aliment santé pour homme, Probiotique, Produit carné, Microbiologie, Fermentation, Fermentation alcoolique, Fermentation acétique, Culture starter, Déchet alimentaire

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Editeurs scientifiques et affiliations

  • Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Ray Ramesh C., CTCRI (IND)

Autres liens de la publication

Source : Cirad-Agritrop (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-04-29 ]