cereal-based+fermemted+foods+and+beverage
Review
Cereal-based fermented foods and beverages
A.Blandino b ,M.E.Al-Aseeri a ,S.S.Pandiella a,*,D.Cantero b ,C.Webb a
a
Satake Centre for Grain Process Engineering,UMIST,Department of Chemical Engineering,PO Box 88,Manchester M60QD,UK
b
Department of Chemical Engineering,Faculty of Sciences,University of Ca
′diz,Pol?′gono R?′o San Pedro,Puerto Real,11510,Cadiz,Spain Received 19November 2002;accepted 9December 2002
Abstract
Cereal grains constitute a major source of dietary nutrients all over the world.Although cereals are de?cient in some basic
components (e.g.essential aminoacids),fermentation may be the most simple and economical way of improving their nutritional value,sensory properties,and functional qualities.This review focuses ?rst on some of the indigenous fermented foods and bev-erages produced world-wide that have not received the scienti?c attention they deserve in the last decades.Products produced from di?erent cereal substrates (sometimes mixed with other pulses)fermented by lactic acid bacteria,yeast and/or fungi are included.Finally,newly developed cereal-based foods with enhanced health properties will also be reviewed.#2003Elsevier Science Ltd.All rights reserved.
Keywords:Cereals;Fermented foods;Fermented beverages;Lactic acid bacteria;Yeast;Fungi
Food Research International 36(2003)527–543
https://www.wendangku.net/doc/ab9174977.html,/locate/foodres
Contents
1.Introduction...............................................................................................................................................................................5282.Biochemical changes during cereal fermentation .......................................................................................................................5293.Indigenous rice-based fermented foods......................................................................................................................................5353.1.Idli.....................................................................................................................................................................................5353.2.Dosa..................................................................................................................................................................................5353.3.Dhokla...............................................................................................................................................................................5354.Traditional wheat-based fermented foods..................................................................................................................................5354.1.Soy sauce...........................................................................................................................................................................5354.2.Kishk.................................................................................................................................................................................5364.3.Tarhana.............................................................................................................................................................................5365.Traditional corn-based fermented foods....................................................................................................................................5375.1.Ogi.....................................................................................................................................................................................5375.2.Kenkey ..............................................................................................................................................................................5375.3.Pozol..................................................................................................................................................................................5376.Traditional sorghum-based fermented foods .............................................................................................................................5376.1.Injera.................................................................................................................................................................................5376.2.Kisra. (538)
1.Introduction
Since the beginning of human civilisation there has been an intimate companionship between the human being,his fare and the fermentative activities of micro-organisms.These fermentative activities have been uti-lised in the production of fermented foods and beverages,which are de?ned as those products that have been subordinated to the e?ect of microorganisms or enzymes to cause desirable biochemical changes.The microorganisms responsible for the fermentation may be the micro?ora indigenously present on the substrate, or they may be added as starter cultures(Harlander, 1992).
Fermentation is one of the oldest and most econom-ical methods of producing and preserving food(Billings, 1998;Chavan&Kadam,1989).In addition,fermenta-tion provides a natural way to reduce the volume of the material to be transported,to destroy undesirable com-ponents,to enhance the nutritive value and appearance of the food,to reduce the energy required for cooking and to make a safer product(Simango,1997).
Since the dawn of civilisation,methods for the fer-mentation of milks,meats,vegetables and cereals have been described.The earliest records appear in the Fertile Crescent(Middle East)and date back to6000BC.Of course,the preparation of these fermented foods and beverages was in an artisan way and without any knowledge of the role of the microorganisms involved. However,by the middle of the nineteenth century,two events changed the way in which food fermentations were performed and the understanding of the process. Firstly,the industrial revolution resulted in the concen-tration of large masses of populations in towns and cities.As a consequence,food had to be made in large quantities,requiring the industrialisation of the manu-facturing process.In the second place,the blossoming of Microbiology as a science in the1850s formed the understood for the?rst time(Caplice&Fitzgerald, 1999).Ever since,the technologies for the industrial production of fermented products from milk,meat, fruits,vegetables and cereals are well developed and scienti?c work is actively carried out all over the world (Hirahara,1998;Pagni,1998).
Fermented foods are produced world-wide using var-ious manufacturing techniques,raw materials and microorganisms.However,there are only four main fermentation processes:alcoholic,lactic acid,acetic acid and alkali fermentation(Soni&Sandhu,1990).Alcohol fermentation results in the production of ethanol,and yeasts are the predominant organisms(e.g.wines and beers).Lactic acid fermentation(e.g.fermented milks and cereals)is mainly carried out by lactic acid bacteria.
A second group of bacteria of importance in food fer-mentations are the acetic acid producers from the Acet-obacter species.Acetobacter convert alcohol to acetic acid in the presence of excess oxygen.Alkali fermenta-tion often takes place during the fermentation of?sh and seeds,popularly used as condiment(McKay& Baldwin,1990).
The preparation of many indigenous or traditional fermented foods and beverages remains today as a house art.They are produced in homes,villages and small-scale industries.On the contrary,the preparation of others,such as soy sauce,has evolved to a bio-technological state and is carried out on a large com-mercial scale(Bol&de Vos,1997).In the distant past, there was no veri?ed data on the economic,nutritional, technical and quality control implications of the indi-genous fermented food.However,in the last20years, the number of books and articles dealing with indigen-ous fermented beverages and foods found around the whole world have rapidly increased(Steinkraus,Ayres, Olek,&Farr,1993).In this context,this review aims to list and summarize the production processes of some of the most common traditional cereal-based fermented
7.Traditional cereal-based fermented beverages (538)
7.1.Beers (538)
7.2.Sake (538)
7.3.Bouza (538)
7.4.Chicha (539)
7.5.Mahewu (539)
7.6.Boza (539)
8.New cereal-based probiotic foods (539)
8.1.Yosa (539)
9.Conclusions (540)
References (540)
528 A.Blandino et al./Food Research International36(2003)527–543
nutritional properties of those foods and the technolo-gical improvements which have been achieved on its production will be highlighted.Some cereal-based fer-mented products recently developed will also be reviewed.
2.Biochemical changes during cereal fermentation Cereal grains are considered to be one of the most important sources of dietary proteins,carbohydrates, vitamins,minerals and?bre for people all over the world.However,the nutritional quality of cereals and the sensorial properties of their products are sometimes inferior or poor in comparison with milk and milk pro-ducts.The reasons behind this are the lower protein content,the de?ciency of certain essential amino acids (lysine),the low starch availability,the presence of determined antinutrients(phytic acid,tannins and polyphenols)and the coarse nature of the grains(Cha-van&Kadam,1989).
A number of methods have been employed with the aim of ameliorate the nutritional qualities of cereals. These include genetic improvement and amino acid supplementation with protein concentrates or other protein-rich sources such as grain legumes or defatted oil seed meals of cereals.Additionally,several proces-sing technologies which include cooking,sprouting, milling and fermentation,have been put into practise to improve the nutritional properties of cereals,although probably the best one is fermentation(Mattila-Sand-holm,1998).In general,natural fermentation of cereals leads to a decrease in the level of carbohydrates as well as some non-digestible poly and oligosaccharides.Cer-tain amino acids may be synthesised and the availability of
B group vitamins may be improved.Fermentation also provides optimum pH conditions for enzymatic degradation of phytate which is present in cereals in the form of complexes with polivalent cations such as iron, zinc,calcium,magnesium and proteins.Such a reduc-tion in phytate may increase the amount of soluble iron, zinc and calcium several folds(Chavan&Kadam,1989; Gillooly et al.,1984;Haard et al.,1999;Khetarpaul& Chauhan,1990;Nout&Motarjemi,1997;Stewart& Getachew,1962).
The e?ect of fermentation on the protein and amino acids levels is a topic of controversy.For example,dur-ing the fermentation of corn meal the concentrations of available lysine,methionine,and tryptophan increase (Nanson&Field,1984).In the same way,fermentation signi?cantly improves the protein quality as well as the level of lysine in maise,millet,sorghum,and other cer-eals(Hamad&Fields,1979).On the contrary,investi-gations of the nutritive value of sorghum kisra bread showed no increase in the lysine content,although tyr-Baldwin,1990).In the same line,it has been reported that the tryptophan content increases during uji manu-facture while a signi?cant drop in lysine content was mea-sured(McKay&Baldwin,1990).It appears that the e?ect of fermentation on the nutritive value of foods is variable, although the evidence for improvements is substantial. Fermentation also leads to a general improvement in the shelf life,texture,taste and aroma of the?nal pro-duct.During cereal fermentations several volatile com-pounds are formed,which contribute to a complex blend of?avours in the products(Chavan&Kadam, 1989).The presence of aromas representative of diacetyl acetic acid and butyric acid make fermented cereal-based products more appetizing(see Table1). Traditional fermented foods prepared from most common types of cereals(such as rice,wheat,corn or sorghum)are well known in many parts of the world. Some are utilixed as colorants,spices,beverages and breakfast or light meal foods,while a few of them are used as main foods in the diet.The microbiology of many of these products is quite complex and not known.In most of these products the fermentation is natural and involves mixed cultures of yeasts,bacteria and fungi.Some microorganisms may participate in parallel,while others act in a sequential manner with a changing dominant?ora during the course of the fer-mentation.The common fermenting bacteria are species of Leuconostoc,Lactobacillus,Streptococcus,Pedio-coccus,Micrococcus and Bacillus.The fungi genera spergillus,Paecilomyces,Cladosporium,Fusarium,Peni-cillium and Trichothecium are the most frequently found in certain products.The common fermenting yeasts are species of Saccharomyces,which results in alcoholic fermentation(Steinkraus,1998).
The type of bacterial?ora developed in each fer-mented food depends on the water activity,pH,salt concentration,temperature and the composition of the food matrix.Most fermented foods,including the major products that are common in the western world,as well of many of those form other sources that are less well characterised,are dependent on lactic acid bacteria (LAB)to mediate the fermentation process(Conway, 1996).Lactic acid fermentation contributes towards the safety,nutritional value,shelf life and acceptability of a wide range of cereal based foods(Oyewole,1997).In many of those processes,cereal grains,after cleaning, are soaked in water for a few days during which a suc-cession of naturally occurring microorganisms will result in a population dominated by LAB.In such fer-mentations endogenous grain amylases generate fer-mentable sugars that serve as a source of energy for the lactic acid bacteria.Fermentation is often just one step in the process of fermented food preparation.Other operations such as sise reduction,salting or heating also a?ect the?nal product properties(Nout&Motarjemi,
A.Blandino et al./Food Research International36(2003)527–543529
According to Aguirre and Collins(1993),the term LAB is used to describe a broad group of Gram-posi-tive,catalase-negative,non-sporing rods and cocci, usually non-motile,that utilize carbohydrates fermen-tatively and form lactic acid as the major end product (see Table2).According to the pathways by which hexoses are metabolised they are divided into two groups:homofermentative and heterofermentative. Homofermentative such as Pediococcus,Streptococcus, Lactococcus and some Lactobacilli produce lactic acid as the major or sole end product of glucose fermenta-tion.Heterofermenters such as Weisella and Leuconos-toc and some Lactobacilli produce equimolar amounts of lactate,CO2and ethanol from glucose(Aguirre& Collins,1993;Tamime&O’Connor,1995).
The preservative role of lactic fermentation technol-ogy has been con?rmed in some cereal products.The antibiosis mediated by LAB has been attributed to the production of acids,hydrogen peroxide and antibiotics.The production of organic acids reduces the pH to below4.0making it di?cult for some spoilage organ-isms that are present in cereals to survive(Daly,1991; Oyewole,1997).The antimicrobial e?ect is believed to result from the action of the acids in the bacterial cyto-plasmatic membrane,which interferes with the main-tenance of the membrane potential and inhibits the active transport.Apart from their ability to produce organic acids,the LAB posses the ability to produce hydrogen peroxide through the oxidation of reduced nicotin-amide adenine dinucleotide(NADH)by?avin nucleotides,which react rapidly with oxygen.As LAB lack true catalase to break down the hydrogen peroxide generated,it can accumulate and be inhibitory to some microorganisms(Caplice&Fitzgerald,1999).On the other hand,tannin levels may be reduced as a result of lactic acid fermentation,leading to increased absorption of iron,except in some high tannin cereals,where little of no improvement in iron availability has been observed(Nout&Motarjemi,1997).Another advan-tage of lactic acid fermentation is that fermented pro-ducts involving LAB have viricidal(Esser,Lund,& Clemensen,1983)and antitumour e?ects(Oberman& Libudzisz,1996;Seo et al.,1996).
A range of indigenous fermented foods prepared from cereals in di?erent parts of the world are listed in Table3.It can be observed from this table that most of those products are produced in Africa and Asia and a number of them utilize cereals in combination with legumes,thus improving the overall protein quality of the fermented product.Cereals are de?cient in lysine, but are rich in cysteine and methionine.Legumes,on the other hand,are rich in lysine but de?cient in sulphur containing amino acids.Thus,by combining cereal with legumes,the overall protein quality is improved (Campbell-Platt,1994).Some of these cereal-based fer-mented products,classi?ed according to the main raw
Table1
Compounds formed during cereal fermentation(Campbell-Platt,1994)
Organic acids Alcohols Aldehydes and ketones Carbonyl compounds Butyric Heptanoic Ethanol Acetaldehyde Furfural
Succinic Isovaleric n-Propanol Formaldehyde Methional
Formic Propionic Isobutanol Isovaleraldehyde Glyoxal
Valeric n-Butyric Amy alcohol n-Valderaldehyde3-Methyl butanal Caproic Isobutyric Isoamyl alcohol2-Methyl butanol2-Methyl Butanal Lactic Caprylic2,3-Butanediol n-Hexaldehyde Hydroxymethyl furfural Acetic Isocaproic b-Phenylethyl alcohol Acetone
Capric Pleargonic Propionaldehyde
Pyruvic Levulinic Isobutyraldehyde
Plamitic Myristic Methyl ethyl ketone
Crotonic Hydrocinnamic2-Butanone
Itaconic Benzylic Diacetyl
Lauric Acetoin
Table2
Genera of lactic acid bacteria involved in cereal fermentations
(McKay&Baldwin,1990;Oberman&Libudzisz,1996;Suskovic,
Kos,Matosic,&Maric,1997)
Genera of LAB Cell form Catal.Gram(?)
Lactobacillus Rods(Bacilli;coccobacilli)à+
Streptococcus Spheres in chains(Cocci)à+
Pediococcus Spheres in tetrads(Cocci)à+
Lactococcus Coccià+
Leuconostoc Spheres in chains(Cocci)à+
Bi?dobacterium Branched rodsà+
Carnobacterium Coccià+
Enterococcus Coccià+
Sporolactobacillus Rodà+
Lactosphaera Coccià+
Oenococcus Coccià+
Vagococcus Coccià+
Aerococcus Coccià+
530 A.Blandino et al./Food Research International36(2003)527–543
Table3
Most common indigenous cereal and cereal–legume-based fermented foods and beverages(Adams,1998;Chavan&Kadam,1989;Harlander,1992; Sankaran,1998;Soni&Sandhu,1990)
Product Substrates Microorganisms Nature of use Regions
Adai Cereal/legume Pediococcus,Streptococcus,
Leuconostoc Breakfast or
snack food
India
Anarshe Rice LAB Breakfast,
sweetened snack
food
India
Ang-kak(anka, red rice)Rice Monascus purpureus Dry red powder
as colorant
China,Southeast
Asia,Syria
Atole Maise LAB Porridge based on
maise dough
Southern Mexico
Bagni Millet Unknown Liquid drink Caucasus Banku Maise,or maise
and cassava
LAB,moulds Dough as staple Ghana
Bhattejaanr Rice Hansenula anomala,
Mucor rouxianus Sweet sour
alcoholic paste
India,Sikkim
Bogobe Sorghum Unknown Soft porridge
staple
Botswana Bouza Wheat Unknown Thick,acidic,
yellow,alcoholic
beverage
Egypt
Boza Wheat,millet,
maise and other
cereals Lactobacillus,Saccharomyces
cerevisiae,Leuconostoc
Thick,sweet,
slightly sour
beverage
Albania,Turkey,
Bulgaria,
Romania
Braga Millet Unknown Liquid drink Romania Brem Rice Unknown Cake Indonesia
Brembali Rice Mucor indicus,
Candida Dark brown
alcoholic drink
Indonesia
Burukutu Sorghum Saccharomyces cerevisiae,
S.chavelieri,Leuconostoc
mesenteroides,Candida,
Acetobacter Alcoholic
beverage of
vinegar-like
?avour
Nigeria,Benin,
Ghana
Busa Rice or millet Lactobacillu s,Saccharomyces Liquid drink Syria,Egypt,
Turkestan
Busaa Maise Lactobacillus helveticus,
L.salivarus,L.casei,
L.brevis,L.plantarum,
L.buchneri,Saccharomyces
cerevisiae,Penicillium
damnosus Alcoholic
beverage
Nigeria,Ghana
Chee-fan Soybean wheat
curd Mucor,Aspergillus glaucus Cheese-like
product,eaten
fresh
China
Chicha Maise Aspergillus,Penicilliu m,
yeasts,bacteria Spongy solid
eaten with
vegetables
Peru
Chikokivana Maise and millet Saccharomyces cerevisiae Alcoholic
beverage
Ziombabwe
Chinese yeast Soybeans Mucoraceous molds,yeasts Solid eaten fresh
with rice
China Chongju Rice Saccharomyces cerevisiae Alcoholic
clear drink
Korea
Dalaki Millet Unknown Thick porridge Nigeria Darassum Millet Unknown Liquid drink Mongolia
Dhokla Rice or wheat and
bengal gram Leuconostoc mesenteroides,
Streptococcus faecalis
Torulopsis candida,T.pullulans
Steamed cake
for breakfast
or snack food
Northern India
A.Blandino et al./Food Research International36(2003)527–543531
Table3(continued)
Product Substrates Microorganisms Nature of use Regions Doro Finger millet malt Yeasts and bacteria Colloidal thick
alcoholic drink
Zimbabwe
Dosa Rice and bengal
gram Leuconostoc mesenteroides,
Streptococcus faecalis,
Torulopsis candida,T.pullulans
Griddled cake for
breakfast or
snack food
India
Hamanatto Wheat,soybeans Aspergillus oryzae,
Streptococcus,Pediococcus Raisin-like,soft,
?avouring agent
for meat and?sh,
eaten as snack
Japan
Idli Rice grits and black gram Leuconostoc mesenteroides,
Streptococcus faecalis,
Torulopsis,Candida,
Tricholsporon pullulans Steamed cake for
breakfast food
South India,
Sri Lanka
Ilambazi lokubilisa Maise LAB,yeasts and moulds Porrridge as
weaning food
Zimbabwe Injera Sorghum,tef,
maise or wheat
Candida guilliermondii Bread-like staple Ethiopia
Jaanr Millet Hansenula anomala,
Mucor rouxianus Alcoholic paste
mixed with water
India,
Himalaya
Jalebies Wheat?our Saccharomyces bayanus Pretzel-like
syrup-?lled
confection India,Nepal, Pakistan
Jamin-bang Maise Yeasts,bacteria Bread,cake-like Brazil Kaanga-Kopuwai Maise Bacteria,yeasts Soft,slimy
eaten as vegetable
New Zealand Kachasu Maise Yeasts Alcoholic
beverage
Zimbabwe Ka?r beer Ka?r corn Yeasts,LAB Alcoholic drink South Africa Kanji Rice and carrots Hansenula anomala Liquid added to
vegetables
India
Kecap Wheat,soybeans Aspergillus oryzae,
Lactobacillus,Hansenula,
Saccharomyces Liquid?avouring
agent
Indonesia
Kenkey Maise Lactobacillus fermentum,
L.reuteri,Candida,
Saccharomyces,Penicillium,
Aspergillus and Fusarium Mush,steamed
eaten with
vegetables
Ghana
Khanomjeen Rice Lactobacillus,Streptococcus Noodle Thailand
Khaomak Rice Rhizopus,Mucor,
Saccharomyces,Hansenula Alcoholic sweet
beverage
Thailand
Kichudok Rice,takju Saccharomyces Steamed cake Korea
Kishk Wheat and milk Lactobacillus plantarum,
L.brevis,L.casei,Bacillus
subtilis and yeasts Solid,dried balls,
dispersed rapidly
in water
Egypt,Syria,
Arabian countries
Kisra Sorghum Unknown Staple as bread Sudan
Koko Maise Enterobacter clocae,
Acinetobacter.,Lactobacillus
platarum,L.brevis,
Saccharomyces cerevisiae,
Candida mycoderma Porridge as
staple
Ghana
Kwunu-Zaki Millet LAB,yeasts Paste used as
breakfast dish
Nigeria
Kurdi Wheat Unknown Solid,fried crisp,
salty noodles India
532 A.Blandino et al./Food Research International36(2003)527–543
Table3(continued)
Product Substrates Microorganisms Nature of use Regions
Lao-chao Rice Rhizopus oryzae,R.chinensis,
Chlamydomucor oryzae,
Saccharomycopsis Paste,soft,juicy,
glutinous
consumed as
such,as dessert or
combined with eggs,
seafood
China,Indonesia
Mahewu Maise Streptococcus lactis Solid staple South Africa Mawe Maise LAB,yeast Basis for preparation of many dishes South Africa Mangisi Millet Unknown Sweet-sour non-alcoholic drink Zimbabwe Mantou Wheat?our Saccharomyces Steamed cake China
Me Rice LAB Sour food ingredient Vietnam Merissa Sorghum and millet Saccharomyces Alcoholic drink Sudan
Minchin Wheat gluten Paecilomyces,Aspergillus,
Cladosporium,Fusarium,
Syncephalastum,Penicillium
and Trichothecium Solid as
condiment
China
Mirin Rice,alcohol Aspergillus oryzae,
https://www.wendangku.net/doc/ab9174977.html,amii Alcoholic liquid
seasoning
Japan
Miso Rice and soy
beans or rice
other cereals such
as barley Aspergillus oryzae,
Torulopsis etchellsii,
Lactobacillus
Paste used
as seasoning
Japan,China
Munkoyo Ka?r corn,
millet or maise
plus roots of
munkoyo
Unknown Liquid drink Africa
Mutwiwa Maise LAB,bacteria and
moulds
Porridge Zimbabwe
Nan Unbleached
wheat?our Saccharomyces cerevisiae,LAB Solid as
snack
India,Pakistan,
Afghanistan,Iran
Nasha Sorghum Streptococcus,Lactobacillus,
Candida,Saccharomyces
cerevisiae Porridge as
a snack
Sudan
Ogi Maise,sorghum
or millet Lactobacillus plantarum,
Saccharomyces cerevisiae,
Candida mycoderma,
Corynebacterium,Aerobacter,
Rhodotorula,Cephalosporium,
Fusarium,Aspergillus
and Penicillium
Paste as staple.
For breakfast
or weaning food
for babies
Nigeria,
West Africa
Otika Sorghum Unknown Alcoholic
beverage
Nigeria
Papadam Black gram Saccharomyces Breakfast or
snack food
India
Pito Maise,sorghum,
maise and
sorghum Geotrichum candidum,
Lactobacillus,Candida
Alcoholic dark
brown drink
Nigeria,Ghana
Pozol Maise Molds,yeasts,bacteria Spongy dough
formed into balls;
basic food Southeasters Mexico
Puto Rice,sugar Leuconostoc mesenteroides,
Strepromyces faecalis,yeasts Solid paste as
seasoning agent,
snack
Philippines
Rabdi Maise and
buttermilk
Penicillium acidilactici,
Bacillus,Micrococcus
Semisolid mash
eaten with
vegetables
India
A.Blandino et al./Food Research International36(2003)527–543533
Table3(continued)
Product Substrates Microorganisms Nature of use Regions Sake Rice Saccharomyces sake Alcoholic clear
drink
Japan
Seketeh Maise Saccharomyces cerevisiae,
S.chevalieri,S.elegans,
Lactobacillus plantarum,
https://www.wendangku.net/doc/ab9174977.html,ctis,Bacillus subtilis,
Aspergillus niger,A.?avus,
Mucor rouxii Alcoholic
beverage
Nigeria
Shaosinghjiu Rice Saccharomyces cerevisiae Alcoholic clear
beverage
China
Shoyu(soy sauce)Wheat and
soybeans Aspergillus oryzae or
A.soyae,Lactobacillus,
Zygosaccharomyces rouxi
Liquid seasoning Japan,China,
Taiwan
Sierra rice Rough rice Aspergillus?avus,
A.candidus,Bacillus subtilis Brownish-yellow
dry rice
Ecuador
Sorghum beer Sorghum,maise LAB,yeasts Liquid drink,
acidic,weakly
alcoholic
South Africa Soybean milk Soybeans LAB Drink China,Japan
Takju Rice,wheat LAB,Saccharomyces cerevisiae Alcoholic turbid
drink
Korea
Talla Sorghum Unknown Alcoholic drink Ethiopia Tao-si Wheat and
soybeans
Aspergillus oryzae Seasoning Philippines
Taotjo Roasted wheat
meal or glutinous
rice and soybeans
Aspergillus oryzae Condiment East India
Tapai pulut Rice Chlamydomucor,Endomycopsis,
Hansenula Alcoholic dense
drink
Malaysia
Tape ketan Rice or cassava Saccharomyces cerevisiae,
Hansenula anomala,Rhizopus
oryzae,Chlamydomucor oryzae,
Mucor,Endomycopsis?buliger Soft,alcoholic
solid staple
Indonesia
Tapuy Rice Saccharomyces,Mucor,
Rhizopus,Aspergillus,
Leuconostoc,
Lactobacillus plantarum Sour sweet
alcoholic drink
Philippines
Tarhana Parboiled wheat
meal and yoghurt
(2:1)LAB Solid powder,
dried seasoning
for soups
Turkey
Tauco Cereals and
soybeans Rhizopus oligosporus,
Aspergillus oryzae
Seasoning West Java
(Indonesia)
Tesgu ino Maise Bacteria,yeasts and molds Alcoholic
beverage Northern and North Western Mexico
Thumba Millet Endomycopsin?buliger Liquid drink Eastern India Tobwa Maise LAB Non-alcoholic
drink
Zimbabwe
Torani Rice Hansenula anomala,
Candida quilliermondii,
C.tropicalis,Geotrichum
candidum Liquid as
seasoning for
vegetables
India
Uji Maise.Sorghum,
millet Leuconostoc mesenteriodes,
Lactobacillus platarum
Porridge as
a staple
Kenia,Uganda,
Tanganyika
Vada Cereal/legume Pediococcus,Streptococcus,
Leuconostoc Breakfast or
snack food
India
534 A.Blandino et al./Food Research International36(2003)527–543
3.Indigenous rice-based fermented foods
3.1.Idli
A fermented,thick suspension made of a blend of rice (Oryza sativum)and dehulled black gram(Phaseolus mungo)is used in several traditional foods in Southeast Asian countries.Among them,idli and dosa are very popular in India and Sri Lanka(Sands&Hankin, 1974).Traditionally,for idli preparation the rice and black gram are soaked separately.After draining the water,rice and black gram are grinded independently, with occasional addition of water during the process. The rice is coarsely ground and the black gram is?nely ground.Then the rice and the black gram batters are mixed together(2:1ratio)with addition of a little salt and allowing to ferment overnight at room temperature (about30 C).Finally,the fermented batter is placed in special idli pans and steamed for5–8min(Nagaraju& Manohar,2000).
The lactic acid bacteria Leuconostoc mesenteroides, Streptococcus faecalis,Lactobacillus delbrueckii,Lacto-bacillus fermenti,Lactobacillus lactis and Pediococcus cerevisiae have been found to be responsible for the fer-mentation process,although L.mesenteroides and S. faecalis are considered to be the microorganism essen-tial for leavening of the batter and for acid production in idli(Purushothaman,Dhanapal,&Rangaswami, 1993;Ramakrishnan,1993).The yeasts Geotrichum candidum,Torulopsis holmii,Torulopsis candida and Trichosporon pullulans have also been identi?ed in idli fermentation(Chavan&Kadam,1989;Shortt,1998). Fermentation of idli batter appears to have a signi?cant e?ect on the increase of all essential amino acids and in the reduction of antinutrients(such as phytic acid), enzyme inhibitors and?atus sugars(Steinkraus et al., 1993).
Idli is a low calorie,starchy and nutritious food, which is consumed as breakfast or snack.Steamed idli contains about3.4%protein,20.3%carbohydrate and 70%moisture(Teniola&Odunfa,2001).Large-scale production of idli is carried out in batch compartmental steaming units.This is labour intensive and has limited capacity.With the growing demands for breakfast foods,idlis are being consumed on a large scale in some Indian institutions such as army,railways,industrial canteens,etc.In order to meet the demand,numerous studies are carried out for the development of con-tinuous units for the production of idli(Murthy, Nagaraju,Rao&Subba Rao,1994;Murthy&Rao, 1997;Nagaraju&Manohar,2000).
3.2.Dosa
It is very similar to idli batter except that the rice and suspension instead of being steamed is heated with a little oil,on a?at plate.A dosa suspension is prepared by grinding wet rice and black gram separately with water.The two suspensions are then mixed and allowed to undergo natural fermentation,usually for8–20h.To make a dosa,the fermented suspension is spread in a thin layer(of1–5mm thickness)on a?at heated plate, which is smeared with a little oil or fat.A sol to gel transformation occurs during the heating and within a few minutes,a circular,semi-soft to crisp product resembling a pancake,ready for consumption is obtained(Battacharya&Bhat,1997).The micro-biological,physical and biochemical changes of dosa during fermentation and its nutritive value are quite similar to idli(Chavan&Kadam,1989;Purushothaman et al.,1993;Ramakrishnan,1993;Sands&Hankin, 1974;Shortt,1998).
3.3.Dhokla
Dhokla is also similar to idli except that Bengal gram dhal is used instead of black gram dhal in its prepara-tion.A mixture of rice and chickpea?our is also used as the substrate for the fermentation.As in idli prepara-tion,the fermented batter is poured into a greased pie tin and steamed in an open steamer(Chavan&Kadam, 1989;Purushothaman et al.,1993;Ramakrishnan, 1993).As in other indigenous fermented foods,a sig-ni?cant improvement in the biological value and net protein utilisation of dhokla due to fermentation has been reported(Aliya&Geervani,1981;Sands&Han-kin,1974).
4.Traditional wheat-based fermented foods
4.1.Soy sauce
Soy sauce is a dark brown liquid,made from a blend of soybeans and wheat,that is mainly used as an all-purpose seasoning in Japan,China and the Far East countries(Yokotsuka,1993).Soy sauces have a salty taste,but are lower in sodium than traditional table salt. The traditional manufacturing techniques for soy sauce have been well described(Beuchat,1983;Xu,1990; Yokotsuka&Sasaki,1998).Cooked soybeans are mixed with coarse wheat?our,with adjustment of the initial moisture of the mixture to about55%(w/w).The soybean–wheat mixture is inoculated by molds,and after3days of fermentation at25–35 C,the soybeans and?our mixture(known as koji at this stage)is immersed in a brine solution(22–25%,the ratio of koji to brine is about1:3w/v).After mixing,the salt con-centration of the mixture usually falls around18–21%. This brine solution containing koji is known as moromi.
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months;the longer the fermentation time the better the soy sauce quality.After the moromi fermentation is completed,the liquid part(soy sauce)is separated,?l-tered,pasteurised and bottled(Ayres,Steinkraus,Olek, &Farr,1993;Franta,Steinkraus,Mattick,Olek,& Farr,1993;Mensah,1997;Rowan,Anderson,&Smith, 1998;Steinkraus,1998).
There have been many studies describing the involve-ment of various microorganisms in soy sauce fermenta-tion and three major groups have been reported in the literature(Horitsu,Wang,&Kawai,1991;Scheinbach, 1998;Yeoh,1995;Yong&Wood,1974,1976,1977). These include fungi such as Aspergillus oryzae and A. soyae involved in the koji production,halotolerant LAB and yeast strains such as Zygosaccharomyces rouxii and Candida species responsible for the moromi fermenta-tion(Allen,Linggood,&Porter,1996;Hamada, Sugishita,Fukushima,Fukase,&Motai,1991;Holzap-fel,Haberer,Snel,Schillinger,&Veld,1998;Ro ling, Apriyantono,&Van Verseveld,1996).
The characteristic aroma and?avour of soy sauce is due to the enzymatic activities of yeasts and some LAB. As soybeans contain high levels of proteins and oligo-saccharides,but no signi?cant level of simple sugars, fermentation by lactic acid bacteria and yeasts requires the exogenous saccharifying enzymes supplied by the koji.In general the pH of the sauce is between4.6and 4.8,and the typical salt concentration is17–19%.Con-centration of salt less than16%can result in the devel-opment of putrefactive species during fermentation and ageing.On the contrary,levels greater than19%inter-fere with the growth of halophilic bacteria such as Ped-iococcus halophilus and osmotic yeasts such as Z.rouxii (Beuchat,1983).
During the last2–3decades the traditional process for soy sauce production has been signi?cantly improved. Some examples of these developments include the introduction of improved microbial inocula for soy sauce fermentation,the use of new techniques for pre-paring koji,and the use of new materials and modern technology for processing and fermentation(Mensah, 1997).
4.2.Kishk
Fermented milk–wheat mixtures,known as kishk in the Middle East and tarhana in Greece and Turkey,are important foods in the diet of many populations.In addition to their well-established position in the dietary patterns of the people in the aforementioned countries, these products have been promoted in Mexico(Cadena &Robinson,1979)and Europe(Berghofer,1987). Kishk(Fugush)is typically prepared by adding strained yoghurt to bulgur(cracked and bran-free par-boiled wheat)and allow the mix to ferment at ambient grains are boiled until soft,dried,milled and sieved in order to remove the https://www.wendangku.net/doc/ab9174977.html,k is separately soured in a container,concentrated and mixed with the moistened wheat?our.The milk undergoes a lactic fermentation and the resulting paste is dried to a moisture content of 10–13%and then ground into a powder.The product is stored in the form of dried balls,brownish in colour with a rough surface and hard texture.The processing, composition and sensory properties of kishk have been the subject of a recent review(Tamang,Thapa,Tamang,& Rai,1996).The microorganisms responsible for the fer-mentation include Lactobacillus plantarum,Lactobacillus casei and Lactobacillus brevis,Bacillus subtilis and yeasts (Beuchat,1983;Chavan&Kadam,1989).
Kishk is a balanced food with excellent preservation quality,richer in B vitamins than either wheat or milk, and well adapted to hot climates by its content of lactic acid(Abd-el-Malek&Demerdash,1993;Mahmoud, 1993;Morcos,1993).Some modi?cations,such as the substitution of whole wheat-meal for bulgur,have been proposed in the formulation of kishk.It has been found that substitution of whole wheat-meal for bulgur enhances the availability of Ca,Fe,Mg and Zn and provides a better means for the utilization of wheat nutrients,without undue e?ects on the acceptability of the?nal product.Sensorily,the whole wheat-meal kishk is sourer,less cohesive,less gritty,contains more bran particles and is more yellowish in colour than the tradi-tional bulgur kishk.The production costs are lower and whole wheat meal is nowadays an ingredient in the for-mulation of kishk(Tinay,Addel Gadir,&Hidai,1979).
4.3.Tarhana
Tarhana(Trahanas)is prepared by mixing wheat ?our,sheep milk yoghurt,yeast and a variety of cooked vegetables and spices(tomatoes,onions,salt,mint, paprika)followed by fermentation for1–7days.The fermented matter is dried and stored in the form of bis-cuits(Campbell-Platt,1994).The fermentation process and the type of product obtained is very similar to kishk. The sheep milk yoghurt contains Steptococcus thermo-philus and Lactobacillus bulgaricus as the major ferment-ing organisms(Economidou&Steinkraus,1993). Tarhana has an acidic and sour taste with a strong yeasty?avour,and is a good source of protein and vitamins.While tarhana soup can be used as a part of any meal,it is often eaten for breakfast.The practical nutritional importance of tarhana is the improvement of the basic cereal protein diet by adding dairy protein in a highly acceptable form.The low pH(3.8–4.2)and low moisture content(6–9%)make tarhana a poor medium for pathogens and spoilage organisms.In addition,tar-hana powder is not hygroscopic and it can be stored for 1–2years without any sign of deterioration(Haard et
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5.Traditional corn-based fermented foods
5.1.Ogi
Ogi is a fermented cereal gruel processed from maise, although sorghum or millet are also employed as the substrate for fermentation.It is considered the most important weaning food for infants in West Africa although it is also consumed by adults(Banigo,1993; Moss,Mpuchane,&Murphy,1993;Onyekwere,Akin-rele,&Koleoso,1993).Along the West African coastal region the product is given other names such as eko, agidi,kamu,akamu,koko and furah depending on the substrate used and the form in which it is eaten.
For the preparation of ogi,the cereal grains are steeped in earth ware,plastic or enamel pots for1–https://www.wendangku.net/doc/ab9174977.html,ctic acid bacteria,yeasts and moulds are responsible for the fermentation,although Lactobacillus plantrium is the pre-dominant microorganism.Other bacteria such as Cor-ynebacterium hydrolyse the corn starch,and then yeasts of the Saccharomyces and Candida species also con-tribute to?avour development(Caplice&Fitzgerald, 1999).The fermented grains are wet-milled and wet-sieved to yield the ogi slurry(Iwasaki,Nakajima,Sasa-hara,&Watanabe,1991;Steinkraus,1998).
The nutritional qualities of ogi has been studied and it has been found that during the fermentation phosphor-ous is released from phytate(Lopez,Gordon,&Field, 1983)and niacin and ribo?avin contents increase (Kuboye,1985).However,approximately20–50%of the nutrients available in the original cereal grains are lost through processing for ogi production,being the loss of aleurone layer and germ of grains during wet milling and wet sieving the reason for this(Adeyemi, 1983;Akinrele&Bassir,1967).Speci?cally,amino acid analysis of ogi and its raw materials indicate substantial losses in lysine and tryptophan(Adeniji&Potter,1978; Banigo&Muller,1972;Makinde&LaChance,1976). To avoid these losses,lysine and methionine excreting mutants of Lactobacillus and yeasts have been used to fortify ogi(Odunfa&Oyewole,1998;Tanasupawat& Komagata,1995).
The colour of ogi depends on the cereal grain used: cream-white for maise,reddish brown for sorghum,and dirty grey for millet(Banigo,1993;Onyekwere et al., 1993).Ogi has a sour?avour similar to that of yoghurt and a distinctive aroma,which makes it di?erent from other known cereal-based fermented products(Chavan &Kadam,1989).
5.2.Kenkey
Kenkey is a fermented maise dough eaten in Ghana. Kenkey can be prepared using two methods.In the?rst one,the maise grains are soaked in water at ambient drained before wet-milling the hydrolysed grain.The resulting maise meal is allowed to ferment sponta-neously after the addition of water to produce a sti?dough(solid state fermentation).In the second method, the maise meal is strained to remove all cha?after the addition of a large volume of water,thus giving a smooth texture product.The mixture is allowed to fer-ment overnight.The water is discarded leaving a wet mash,which is used to cook porridge(McKay&Bald-win,1990).
The fermentation is dominated by a variety of lactic acid bacteria,particularly Lactobacillus fermentum and L.reuteri(Halm,Lillie,Spreusen,&Jakobsen,1993), though yeasts and moulds also contribute to?avour development.A mixed?ora consisting of Candida,Sac-charomyces,Penicillium,Aspergillus and Fusarium spe-cies were found to be the dominant organisms during the preparation of this product(Jespersen,Halm, Kpodo,&Jacobson,1994).
5.3.Pozol
Pozol is a fermented maise dough with the form of balls of various shapes and sises.It is consumed in South-eastern Mexico by Indians and Mestizo groups, for whom it can be a main component of the daily diet. To prepare it,maise grains are boiled in limewater and coarsely ground.The resulting dough is kneaded to form a compact ball that is wrapped in banana leaves.It is left at ambient temperature from a few hours to sev-eral days or even more than a month.A complex microbial community that is incorporated mainly dur-ing the grinding procedure ferments the dough(Nanson &Field,1984;Wacher,1993).Lactococcus lactis, Streptococcus suis,Lactobacillus plantarum,Lactoba-cillus casei,Lactobacillus alimentarium,Lactobacillus delbruekii and Clostridium sp.have been identi?ed in pozol(Escalante,Wacher,&Farres,2001).
6.Traditional sorghum-based fermented foods
6.1.Injera
Injera(Enjera)is the undisputed national food of Ethiopians(Chavan&Kadam,1989;Oda,Hasegawa, Komatsu,Jambe,&Tsuchiya,1983).It can be made from di?erent cereals,including sorghum,tef,corn,?n-ger millet and barley,although tef(Eragrostis tef)is the major cereal ingredient in Ethiopian injera.Kebede and Menkir(1984)reported that sorghum ranks second to tef in preference for making injera.This could be due to the relative brittleness and dryness of sorghum injera after storage(Zegeye,1997).
To make injera the grains are dehulled manually or
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with water to form a dough,the starter(ersho)is added, and the dough is fermented for2or3days.The starter is a?uid saved from previously fermented dough.After fermentation the dough is thinned down to a thick bat-ter and poured onto a lightly oiled pan,which is then covered with a tightly?tting lid to retain the steam (Parker,Melaku,&Faulks,1989).Within about2–3 min it is ready to be removed from the pan and then is placed on a basket.The storage period does not usually exceed3days at room temperature.
The microorganisms involved in fermentation of injera are mainly yeasts,some fungi including Pullaria sp.,Aspergillus sp.,Penicillium sp.,Rhodotorula sp., Hormodendrum sp.,Candida sp.and number of uni-denti?ed bacteria(Ashena?,1993;Dirar,1993a;Gashe, Girma,&Bisrat,1993;Steinkraus,1983;Vogel,Gobe-zie,&Gifawesen,1993).A normal and typical injera is round,soft,spongy and resilient,about6mm thick,60 cm in diameter with uniformly spaced honeycomb-like ‘‘eyes’’on the top(Gebrekidan&Gebrettiwat,1982). The major quality attribute of a good injera is its slightly sour?avour.Injera has a very high nutritional value,as it is rich in calcium and iron(Zegeye,1997).
6.2.Kisra
Kisra(Aseeda or Aceda)is similar to injera and it is consumed throughout the Arabian Gulf,Sudan and Iraq(Oda et al.,1983).Kisra is make from a fermented dough of sorghum(Sorghum bicolor)or pearl millet ?our(Pennisetum typhodium;Thakur,Prasad,&Ras-togi,1995).The fermented dough is baked into thin sheets and it is eaten with certain types of stew prepared from vegetables and meat.
The main microorganisms isolated in kisra are Lacto-bacillus sp.,Acetobacter sp.and S.cerevisiae.Other microorganisms may be present but they have not been identi?ed(Abdel Gadir&Mohamed,1993;Chavan& Kadam,1989;Dirar,1993b).The e?ects of the tradi-tional methods of fermentation,germination and bak-ing of kisra on their contents of thiamine,ribo?avin and some mineral elements have been investigated.Fermen-tation of kisra increased ribo?avin,signi?cantly decreased thiamine,but caused no signi?cant e?ect on the mineral contents(Mahgoub,Ahmed,Ahmed,&El Agib El Nazeer,1999).
7.Traditional cereal-based fermented beverages
There are several types of cereal-based fermented drinks produced around the world,which can be classi-?ed based on the raw materials used or the type of fer-mentation involved in the manufacturing process. Alcoholic fermented beverages can be classi?ed into holic fermentations are souring,mainly lactic acid fer-mentations(Chavan&Kadam,1989;Fleet,1998).
7.1.Beers
The technology for production of European barley beer and the biochemical and microbiological changes that take place during malting,fermentation and sub-sequent processing and storage are well documented in the literature,and it is not the objective of this paper to give an in-depth description of the process.In Africa traditional beers di?er from the western-type;they are often sour,less carbonated and have no hops.They are consumed unre?ned,including unfermented substrates and microorganisms(Haggblade&Holzapfel,1989, 1993).Pito and burukutu are brewed concurrently by fermenting malted or germinated single cereal grains or a mixture of them.Pito is a cream-coloured liquor while burukutu is a brown-coloured suspension(Iwuoha& Eke,1996;Uzogara,Agu,&Uzogara,1990).Other examples of African brews are ajon from?nger millet, omuramba from sorghum and kweete from maise and millet(Mwesigye&Okurut,1995).
Rice beers are typically prepared in the Asia-Paci?c countries.Those brews include Korean takju,Philippine tapuy,Indonesian brem bali and Indian jaanr(Banigo& Muller,1972;Sankaran,1998;Steinkraus,1998;Svan-berg&Sandberg,1988).
7.2.Sake
Sake(rice wine)is a traditional alcoholic beverage, prepared from rice,consumed particularly in Japan and China(Lotong,1998).The rice is polished and steamed, and part of it is steamed and used to grow Aspergillus oryzae,which produces di?erent types of enzymes required for sake brewing.The seed mash is tradition-ally obtained by natural lactic acid fermentation invol-ving various aerobic bacteria,wild yeasts,lactic acid bacteria,and sake yeasts(Chavan&Kadam,1989; Lotong,1998;Yokotsuka&Sasaki,1998;Yoshizawa& Ishikawa,1989).The Sake production process is also well described in the literature and will not be reviewed in this article in detail.
7.3.Bouza
Bouza is a fermented alcoholic wheat beverage known since the times of the pharaohs.It is a light yellow, thick,sour drink consumed mainly in Egypt,Turkey and in some Eastern Europe countries(Morcos,Hegazi, &Ell-Damhoughy,1973).It is prepared by coarsely grinding wheat grains,placing a portion of them in a wooden basin and kneading them with water into a dough.The dough is cut into thick loaves,which are
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with water,germinated,dried,ground and mixed with the loaves of bread,which are soaked in water.
The biochemical changes of wheat occurring during bouza fermentation have been studied by Morcos, Hegazi,and Ell-Damhoughy(1993)who found that the low pH(3.9–4.0)and the high acidity of bouza indicate a fermentation by lactic acid bacteria,while the alcohol is due to yeast fermentation.The protein content of bouza ranges from1.5to2.0%and due to the alcoholic fermentation involved in its formation,a signi?cant contribution of vitamin B can be expected.
7.4.Chicha
Chicha is a fermented corn product widely consumed in South America(Chavan&Kadam,1989;Steinkraus et al.,1993).Chicha preparation is a unique fermenta-tion process in which,traditionally,saliva serves as the source of amylase for the conversion of starch to fer-mentable sugars(Escobar,Gardner,&Steinkraus, 1993).Yeasts,particularly S.cerevisiae,and bacteria of the genus Lactobacillus sp.,Leuconostoc sp.,Acet-obacter sp.with various moulds such as Aspergillus sp. are the primary fermenting microorganisms in chicha (Haard et al.,1999).
7.5.Mahewu
Mahewu(amahewu)is an example of a non-alcoholic sour beverage made from corn meal,consumed in Africa and some Arabian Gulf countries(Chavan& Kadam,1989).It is an adult-type of food,although is commonly used to wean children(Shahani,Friend,& Bailey,1983).It is prepared from maise porridge,which is mixed with water.Sorghum,millet malt or wheat ?our is then added and left to ferment(Odunfa,Ade-niran,Teniola,&Nordstrom,2001).The fermentation is a spontaneous process carried out by the natural?ora of the malt at ambient temperature(Gadaga,Mutuku-mira,Narvhus,&Feresu,1999).The predominant microorganisms in the spontaneous fermentation of the African mahewu belongs to Lactococcus lactis subsp. Lactis(Steinkraus et al.,1993).The industrial produc-tion of mahewu is successfully carried out in Zimbawe (Bvochora,Reed,Read,&Zvauya,1999;Mutasa& Ayebo,1993).
7.6.Boza
Boza is a colloid suspension,from light to dark beige, sweet,slightly sharp to slightly sour,non-alcoholic bev-erage consumed daily in Bulgaria,Albania,Turkey,and Romania.It is made from wheat,rye,millet,maise and other cereals mixed with sugar or saccharine(Hancioglu &Karapinar,1997).Due to its pleasant taste,?avour,popular beverage consumed as everyday food by people of all ages.Micro?ora identi?cation of Bulgarian boza shows that it mainly consists of yeasts and lactic acid bacteria,though the lactic acid bacteria are always pre-dominant in the microbial association with an average LAB/yeasts ratio equal to 2.4(Gotcheva,Pandiella, Angelov,Roshkova,&Webb,2000).The lactic acid bacteria isolated has been identi?ed as Lactobacillus plantarum,Lb.acidophilus,Lb.fermentum,Lb.copro-philus,Leuconostoc ra?nolactis,Ln.mesenteroides and Ln.brevis.The yeasts isolated comprise Saccharomyces cerevisiae,Candida tropicalis,C.glabrata,Geotrichum penicillatum and G.candidum(Gotcheva et al.,2000). For the industrial production of boza,the grains are washed and cooked in an autoclave for about2h at4–5 atmospheres.Between3and1volumes of water are used per volume of grains,and during the cooking pro-cess the mixture turns into a mash.Afterwards,the mash is gradually mixed with cold water at a ratio of1:1 volume parts.The mash is percolated and then stored at4C.A signi?cant increase in glucose content is observed during the fermentation,while the pH,visc-osity,free amino nitrogen content and dry matter decreases.Sugar or saccharine is added before bottling. Boza is acceptable for consumption at every stage of the fermentation until pH drops to about3.5(Gotch-eva et al.,2001).
8.New cereal-based probiotic foods
Despite of the antimicrobial e?ects of the lactic acid bacteria from cereal-based fermented foods,the use of these microorganisms and their fermented products for the production of new probiotic foods is also a new tred.The term‘‘probiotic’’refers to a product contain-ing mono or mixed cultures of live microorganisms, which when ingested will improve the health status and/ or a?ect bene?cially the host by improving its microbial balance(Salovaara,1996).Most of the probiotics strains are isolated from human gut and belong to the group of lactic acid bacteria,of which Lactobacillus species are the most important(Table4).
There are some new cereal-based fermented foods that are considered as probiotic products(e.g.yosa; Wood,1997).Other traditional cereal-based fermented foods has been modi?ed to aid the control of some dis-eases.An improved ogi named Dogik has been devel-oped using a lactic acid starter with antimicrobial activities against some diarrhoeagenic bacteria(Okag-bue,1995).
8.1.Yosa
Yosa is a new snack food made from oat bran pud-
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Bi?dobacteria.After fermentation,the matter is then ?avoured with sucrose or fructose and fruit jam(Salmi-nen&Von Wright,1998).It is mainly consumed in Finland and other Scandinavian countries.It has a tex-ture and a?avour similar to yoghurt but it is totally free from milk or other animal products(Toufeiliet al., 1997).It is lactose-free,low in fat,contains b-glucan and it is suitable for vegetarians(Bioferme Oy,1999). Yosa is a healthy addition to the diet because it contains oat?bre and probiotic LAB which can maintain and improve the environment in the intest-inal balance of the consumer(Toufeili et al.,1997). Oat?bre is also a good source of b-glucan,which can lower the cholesterol levels in the consumer blood,which in turn can reduce the risk of heart 9.Conclusions
Despite of the conventional foods and beverages lar-gely produced from cereals in the Western world (breads,pastas and beers),there is a wide variety of products produced worldwide that have not received the scienti?c attention they deserve.These products are often fermented,and have an improved self-life and nutritional properties in comparison with the raw materials used.The?ora responsible for the fermenta-tion is in many cases indigenous and includes strains of lactic acid bacteria,yeast and fungi.Singles of mixed cereals sometimes mixed with other pulses are used,and the?nal texture of the product can vary according to the processing and fermentation conditions.Similar fermentation procedures have been used nowadays to develop new foods with enhanced health properties, which is a trend likely to continue in the future. References
Abdel Gadir,A.M.,&Mohamed,M.(1993).Sudanese kisra/aseeda/ aceda.In K.H.Steinkraus(Ed.),Handbook of indigenous fermented foods(pp.196–200).New York:Marcel Dekker.
Abd-el-Malek,Y.,&Demerdash,M.(1993).Egyptian kishk.In K.H.Steinkraus(Ed.),Handbook of indigenous fermented foods (pp.295–299).New York:Marcel Dekker.
Adams,M.R.(1998).Fermented weaning foods.In J.B.Wood(Ed.), Microbiology of fermented foods(pp.790–811).London:Blackie Academic.
Adeniji,A.O.,&Potter,N.N.(1978).Properties of ogi powders made from normal,forti?ed and opaque-2corn.Journal of Food Science, 43,1571–1574.
Adeyemi,I.A.(1983).Dry milling of sorghum for ogi manufacture. Journal of Cereal Science,1,221–227.
Aguirre,M.,&Collins,M.D.(1993).Lactic acid bacteria and human clinical infection.Journal of Applied Bacteriology,62,473–477. Akinrele,I.A.,&Bassir,O.(1967).The nutritive value of ogi,a Nigerian infant food.Journal of Tropical Medicine and Hygiene,70,279–280. Aliya,S.,&Geervani,P.(1981).An assessment of protein quality and vitamin B content of commonly used fermented products legumes and millet.Journal of Science of Food and Agriculture,32,837–842. Allen,W.D.,Linggood,M.A.,Porter,P.(1996)https://www.wendangku.net/doc/ab9174977.html, Pat. No.55891681-12.
Ashena?,M.(1993).Ethiopian enjera.In K.H.Steinkraus(Ed.), Handbook of indigenous fermented foods(pp.182–194).New York: Marcel Dekker.
Ayres,R.,Steinkraus,K.H.,Olek,A.,&Farr,D.(1993).Biochem-istry of saccharomyces.In K.H.Steinkraus(Ed.),Handbook of indi-genous fermented foods(pp.517–519).New York:Marcel Dekker. Banigo,E.O.I.(1993).Nigerian ogi.In K.H.Steinkraus(Ed.), Handbook of indigenous fermented foods(pp.212–222).New York: Marcel Dekker.
Banigo,E.O.I.,&Muller,H.G.(1972).Manufacture of ogi,a Nigerian fermented cereal https://www.wendangku.net/doc/ab9174977.html,parative evaluation of corn,sorghum and millet.Canadian Journal of Food Science and Technology,5,217–221.
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Table4
Most common strains currently used in probiotic(Allen et al.,1996; Conway,1996;Holzapfel et al.,1998;Salminen&Von Wright,1998; Scheinbach,1998;Shortt,1998;Suskovic,Kos,Matosic,&Maric 1997)
Bi?dobacterium spp.
B.adolescentis B.bi?dum
B.brevis B.longum
B.animalis B.infantis
B.thermophilum B.breve
https://www.wendangku.net/doc/ab9174977.html,ctis
Lactobacillus spp.
L.fermentum L.bulgaricus
L.johnsonii L.crispatus
L.salivarius L.bi?dus
L.rhamnosus or GG L.acidophilus
L.reuteri L.plantarum
L.helveticus L.casei subsp.rhamnosus
L.gallinarum L.brevis
L.delbrueckii subsp.
bulgaricus
L.gasseri
L.cellobiosus L.vitulinus
L.collinoides L.cremoris
L.ruminis L.dextranicum
https://www.wendangku.net/doc/ab9174977.html,ctis L.thamnosus
https://www.wendangku.net/doc/ab9174977.html,ctis biover oliacetylactis L.casei
L.casei shirota
Others
Propionibacterium freudenreichii Lactoccus lactis subssp.
lactis and cremoris Enterococcus faecium Enterococcus faecalis Saccharomyces cerevisiae Saccharomyces boulardii Sporolactobacillus inulinus Escherichia coli
Leuconostoc mesenteroides subsp.dextranium Leuconostoc paramesenteroides or lactis
Bacillus cereus Pediococcus pentosaceus
Pediococcus acidilactici Pediococcus halophilus
Streptococcus diacetilactis Streptococcus salivarius subsp.
thermophilus
Streptococcus cremoris Streptococcus faecium
Streptococcus lactis Streptococcus equinus
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