1. Nutritional, microbial, and allergenic changes during the fermentation of cashew ‘cheese’ product using a quinoa-based rejuvelac starter culture
- Author
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Shannon Seney, Colleen O'Connor, Margaret Coons, Jennifer M. Chen, Heather McCormick, Gregor Reid, Laura J Craven, Jeremy P. Burton, and Kait F. Al
- Subjects
0301 basic medicine ,Weissella ,Allergy ,Nutritional composition ,Lactococcus ,Colony Count, Microbial ,lcsh:TX341-641 ,nuts ,Article ,cheese ,03 medical and health sciences ,0404 agricultural biotechnology ,Starter ,Cheese ,Humans ,Nuts ,Anacardium ,Nutritional Physiological Phenomena ,Food science ,Chenopodium quinoa ,fermentation ,2. Zero hunger ,Nutrition and Dietetics ,Bacteria ,biology ,Microbiota ,Allergen ,food and beverages ,04 agricultural and veterinary sciences ,Allergens ,Hydrogen-Ion Concentration ,biology.organism_classification ,allergy ,040401 food science ,030104 developmental biology ,Cashew ,Fermentation ,Food Microbiology ,Pediococcus ,cashew ,lcsh:Nutrition. Foods and food supply ,Food Science ,allergen - Abstract
Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 108 -109 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The &lsquo, brie&rsquo, and &lsquo, blue&rsquo, cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.
- Published
- 2020