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The concept of “ethno-microbiology” is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme- and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. “Ethno-microbiology” of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the “ethno-microbiology” knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption.

Riboflavin is an essential micronutrient for humans and must be obtained exogenously from foods or supplements. Numerous studies have suggested a major role of riboflavin in the prevention and treatment of various diseases. There are mainly three strategies for riboflavin synthesis, including total chemical synthesis, chemical semi-synthesis, and microbial fermentation, the latter being currently the most promising strategy. In recent years, flavinogenic microbes have attracted increasing attention. Fungi, including Eremothecium ashbyii and Ashbya gossypii, and bacteria, including Bacillus subtilis, Escherichia coli, and lactic acid bacteria, are ideal cell factories for riboflavin overproduction. Thus they are good candidates for enhancing the level of riboflavin in fermented foods or designing novel riboflavin bio-enriched foods with improved nutritional value and/or beneficial properties for human health. This review briefly describes the role of riboflavin in human health and the historical process of its industrial production, and then highlights riboflavin biosynthesis in bacteria and fungi, and finally summarizes the strategies for riboflavin overproduction based on both the optimization of fermentation conditions and the development of riboflavin-overproducing strains via chemical mutagenesis and metabolic engineering. Overall, this review provides an updated understanding of riboflavin biosynthesis and can promote the research and development of fermented food products rich in riboflavin.

This study aims to determine the antibiofilm effect of cell-free supernatant (CFS) of Lactobacillus brevis strains against Streptococcus mutans strains. To study the antibiofilm mechanism against S. mutans strains, antibacterial effects, cell surface properties (auto-aggregation and cell surface hydrophobicity), exopolysaccharide (EPS) production, and morphological changes were examined. The antibiofilm effect of L. brevis KCCM 202399 CFS as morphological changes were evaluated by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), compared with the control treatment. Among the L. brevis strains, L. brevis KCCM 202399 showed the highest antibiofilm effect on S. mutans KCTC 5458. The antibacterial effect of L. brevis KCCM 202399 against S. mutans KCTC 5458 was investigated using the deferred method (16.00 mm). The minimum inhibitory concentration of L. brevis KCCM 202399 against S. mutans KCTC 5458 was 25.00%. Compared with the control treatment, L. brevis KCCM 202399 CFS inhibited the bacterial adhesion of S. mutans KCTC 5458 by decreasing auto-aggregation, cell surface hydrophobicity, and EPS production (45.91%, 40.51%, and 67.44%, respectively). L. brevis KCCM 202399 CFS inhibited and eradicated the S. mutans KCTC 5458 biofilm. Therefore, these results suggest that L. brevis KCCM 202399 CFS may be used to develop oral health in the probiotic industry.

Lactic acid bacteria (LAB) present in fermented foods has long been consumed by humans without any obvious adverse effects. Therefore, they are potent candidates as vehicles for the delivery of digestive enzymes. Stachyose, a tetrasaccharide, is believed to contribute to flatulent properties of soyabeans that limit their use for human consumption. LAB including some Lactobacillus plantarum, L.fermentum,L. buchneri and reuteri hydrolyze α- galactosides or non-digestible carbohydrates into digestible carbohydrates during fermentation. These bacteria are therefore a source of α -galactosidase. If soy milk could be fermented with these microorganisms that utilize stachyose either to produce acid or to hydrolyze it to mono and disaccharides, the product thus prepared ought to be less flatulent and therefore, more acceptable. In present study, total 27 lactic acid bacteria were recovered selectively on MRS agar from the various milk and milk products. All the 27 isolates were characterized morphologically and the colonies were white to cream and gram positive. Out of 27 LAB only 5 isolates were found to be positive for α- galactosidase enzyme. α-galactosidase activities were determined by using p-NPG. All 5 α- galactosidase producer were further subjected for various biochemical characterization for partial identification and were catalase negative, and casein hydrolysis, sugar fermentation, nitrate reduction positive. Reduction of α- galactosides by the 5 selected isolates were evaluated. The isolate, RLAB α-4, CLAB α-14, CLAB, CLAB α-20 α-18 and WLAB α-25 degraded 67.56 %, 45.94%, 54.05%, 70.27%, and 64.86% α- galactosides respectively. CLAB α-20 degraded maximum concentration of α- galactosides and RLAB α-14 degraded least concentration of α- galactosides.

Summary Sustainable food production is a key to solve complicated and intertwined issues of overpopulation, climate change, environment and sustainability. Microorganisms, which have been routinely consumed as a part of fermented foods and more recently as probiotic dietary supplements, can be repurposed for our food to present a sustainable solution to current food production system. This paper begins with three snapshots of our future life with microbial foods. Next, the importance, possible forms, and raw materials (i.e. microorganisms and their carbon and energy sources) of microbial foods are discussed. In addition, the production strategies, further applications and current limitations of microbial foods are discussed., Microorganisms will be a valuable and sustainable food resource of the future. Edible/non‐edible biomass, waste, carbon dioxide, and renewable energy will be consumed by food microbes to produce microbial foods. Beyond their application as food resources, food microbes will be exploited for animal feed, fertilizer, probiotics, live‐cell medicine, environmental remediation, and valuable chemical production.

Background Food fermentation has been practiced since prehistoric times and developed over the years with modification in substrates, processes and technologies. It is carried out by microbial cultures with techniques such as back slopping and enrichment, enhancing the organoleptic property, nutrient availability and storage life of food and in many cases contributing beneficial microbes to the diet of the consumer. Scope and approach The microorganisms involved in fermentation greatly vary according to the food product. One of the major groups of microbes used in traditional and industrial fermentation of cereals includes the lactic acid bacteria, many of which are known to have probiotic characteristics followed by yeast and mould. While dairy fermented foods have received attention as a source of probiotic microbes, those in non-dairy foods especially millets and cereal mixtures have not been documented. Traditional fermented foods of animal origin as well as other plant foods such as pulse, fruits and vegetables are also discussed. The review examines the presumptive probiotic bacteria found in non-dairy fermented foods around the globe. Key findings and conclusions This review is an attempt to collate the scientific progress with respect to probiotics in millet fermented foods, particularly of Africa and Asia. India has the largest documented number of fermented foods followed by Korea especially made with cereals. These fermented foods containing presumptive probiotic microorganisms may serve as probiotic supplements that are affordable as opposed to expensive probiotic formulations.

Chinese rice wine (Huangjiu), a typical representative of traditional fermented foods in China, is distinguished for its unique flavor. Microorganisms play the most important role in the formation of the unique flavor of Huangjiu. The complex flavor components in Huangjiu are closely related to the metabolism of various microorganisms during the traditional brewing. Therefore, understanding the influence of microbiota on the formation of flavor components in Huangjiu is conducive to the production of Huangjiu with high-quality flavor. In recent years, many scholars have conducted a large number of studies on the microbial community and flavor metabolites during the traditional brewing process of Huangjiu, with the help of high-throughput sequencing (HTS) and mass spectrometry-based metabolomics. This review mainly summarized the current study progress of the microbial diversity of fermentation starters (Qu) and brewing process of Huangjiu, and explored the potential relationship between the microbial community and the characteristic flavor formation of Huangjiu. Through the comparative analysis of literatures, we found that Huangjiu has strong regional characteristics due to the differences in raw materials, Qu and traditional brewing techniques. Dynamics of microbial composition during the traditional brewing of Huangjiu in different regions of China are quite different, making Huangjiu in each region have their own flavor characteristics. Therefore, revealing the relationship between brewing microorganisms and flavor characteristics of Huangjiu is helpful to the directional regulation of flavor quality. According to the current research status, it is proposed that in the future, emerging technologies such as multi-omics, artificial intelligence, and machine learning should be applied to further improve the accuracy of the analysis of microbial flora and flavor components in Huangjiu, so as to accurately reveal the relationship between the microbial community and the formation of characteristic flavor of Huangjiu. Afterwards, high-throughput screening of excellent functional strains from the traditional brewing system should be applied to the industrial production of Huangjiu, so as to improve the overall flavor quality and commercial value.

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).

Lactococcus lactis is used extensively in cheese and fermented milk production. Acid stress is often encountered when L. lactis is used as a starter for the production of fermented foods. The effec...

Multispecies solid-state fermentation is a traditional processing technique for the traditional Chinese food, such as cereal vinegar, Baijiu, etc. Generally, few abundant and many rare microbes were involved in such processes, and the necessity and roles of the latter are less studied. Here the co-occurrence patterns of abundant and rare bacterial community and abiotic factors influencing their community assembly were investigated in acetic acid fermentation following starter inoculation, using Zhenjiang aromatic vinegar as a model system. Abundant taxa that contribute to the function of accumulating acid exhibited a ubiquitous distribution while the distribution of rare taxa along the fermentation process unraveled. The species composition of the rare taxa significantly altered, but abundant taxa were maintained after inoculation. Moreover, the diversity of rare taxa changed more significantly than that of abundant taxa. Both abundant and rare sub-communities, which were contributed more with species turnover than species richness, were demonstrated to be driven by pH, acetic acid, ammonium nitrogen, and ethanol. Stochastic processes regulated the assembly of both sub-communities, but more prominent on rare sub-communities. Co-occurrence network was more governed by rare sub-communities, and the co-variations between microbial communities were predominantly positive, implying that rare taxa played more important role in the fermentation stability and network robustness. Furthermore, seven network connectors were identified, and three of them belonged to rare taxa. These microbes of different modules were enriched at particular phases of fermentation. These results demonstrate the ecological significance of rare bacteria and provide new insights into understanding the abiotic factors influence microbial structure in traditional fermented foods.

Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. Hence, consumption of fermented foods plays an important role in modulating of gut microbiota and supplying positive effects on health. With the help of beneficial microorganisms, the intestinal barrier can be improved which induces the activity of the immune cells associated to the gut. In recent years, probiotics have been used in foods in order to produce functional foods that have the potential to improve gastrointestinal health. It is known that intestinal microbiota and probiotics can interact in immune system and these interactions provide positive health effects like reducing risk of hypertension, improving gut microbiota, regulating immune system, preventing diabetes, allergies and diarrhea. In this paper, fermented foods having probiotic potential and the effects of consuming these foods on the immune system are revised.

Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.

Koji is a complex of substrate and the filamentous fungus Aspergillus oryzae. It is used for saccharification in fermented foods and beverages. Its role in co-fermentations is known, but its applic...

Probiotics are considered as successful major category of food supplements. Probiotics can be functional foods because their health benefits are essentially higher than traditional nutritional products. Probiotic bacteria was collected from home made and commercial fermented food samples. A total of 30 food samples were collected from local areas of Guntur in Andhra Pradesh. Bacteria were isolated on MRS agar medium after observation of growth and pure culture was obtained by sub-culturing on the same medium. Purity of each culture was confirmed by morphological investigation, Gram’s staining and further identification by specific biochemical tests. The isolates from both dairy and non-dairy fermented foods were identified as rods, bacilli, cocci and chain shape. While some isolates showed positive results some showed negative results for catalase test, methyl red test, oxidase test, aescualin fermentation, starch hydrolysis, arginine hydrolysis, citrate utilization and voges prausker’s test reaction. Based on morphological, cultural and biochemical characterization of 16 bacterial isolates out of 30 were identified as Lactobacillus spp.

Recent studies have shown that γ-glutamyl peptides (GGPs) are recognized by the calcium-sensing receptor and induce kokumi taste. The contents of GGP have been reported in some fermented foods such as cheese and Japanese soy sauce but not in ganjang and doenjang which are representative Korean fermented-soybean products. In this study, the qualitative and quantitative analyses of GGPs in several ganjang and doenjang were carried out by LC-MS/MS using 11 synthetic GGPs as reference compounds. The total GGP contents ranged from 92 to 620 μg/mL for ganjang and from 203 to 387 μg/g for doenjang, respectively. Interestingly, the levels of GGPs were not related to manufacturing types of traditional and industrial products. These data provide a basis for the taste of ganjang and doenjang which was expressed abstractly as mouthful and long-lasting taste. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-021-00993-x.

Fermented foods are an important part of the human diet. While the types of fermented foods consumed as well as the processes used to create them vary regionally, the majority of human populations ...

Background In order to balance human health and environmental sustainability, plant-based diets have been attracting increasing attention. Plant-based fermented foods are produced using vegetables or fruits as the main raw materials. Thereafter, microorganisms and their metabolites convert these into the final products, which are often covered by biofilms during production and storage. The biofilms are composed of various microbial flora and extracellular metabolites produced during fermentation, which is generally considered as a shortcoming of fermentation. However, growing evidence suggests that these complex microbial ecosystems are sources of both probiotic substances and antimicrobial compounds, which can benefit health and improve food processing. Scope and approach Advanced studies have established relationships between the representative film-forming microorganisms in biofilms and the quality and safety of fermented foods. Inhibition and elimination strategies have also been proposed by targeting biofilm control methods from the food and medical industries towards the formation mechanisms and compositional characteristics of the biofilms. Key findings and conclusions Based on the data generated from previous control measures, this review introduces the key elements pertaining to biofilm formation as function of substrate and metabolic conditioning and summarizes the potential benefits of biofilms, especially in plant-based fermented foods. Further, this review highlights strategies surrounding the utilization and modulation of biofilms in plant-based fermented foods. The re-design and functionalization of biofilms are therefore discussed for a wide range of applications.

As in many other parts of the world, fermentation forms the basis of both Japanese and Korean cuisine, represented by well-known fermented foods such as shoyu, miso, and kimchi. Despite its nutriti...

Probiotics are living microbes that are beneficial to humans. They replenish the human gut microflora after antibiotic usage and also help to fight off pathogenic microbes. Probiotics can be either natural such as curd, or synthesized, such as the Japanese drink Yakult. Most fermented Indian foods contain probiotic microorganisms, however, their properties are not well studied. In this study, different microbial isolates (8 Lactic acid bacteria and 6 yeasts) were isolated from four traditional fermented foods commonly consumed in India. Six yeast isolates were screened for different probiotic attributes. Three yeast strains were found to tolerate highly acidic conditions and bile salt concentrations of 5% and 10%. They were able to grow at 37oC and also showed cell surface-hydrophobicity and auto-aggregation ability. Two of these isolates showed production of proteases but none of them produced amylase. These isolates were also found to be resistant to ampicillin and amoxicillin. These isolates appeared to be potential probiotic candidates and need to be investigated further.

The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers with high functional, natural and nutritional quality.

Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and β‐galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper., Fermented commodities are an essential source of nutrition for the communities living in developing areas of the world. Traditional fermented products are a rich source of various bioactive components. Koumiss is rich in vitamins and minerals. It offers many health benefits to people such as boosting the immune system; maintaining blood pressure, good effect on the kidneys, liver, endocrine glands, gut system, nervous and vascular system.

Napping is one of the rapid sensory profiling methods, which was established recently to meet the needs of sensory and consumer researchers. This approach provides a holistic evaluation of the tested sample through their positioning in a 2-dimensional space. The protocol of the analysis is somewhat different from the traditionally applied descriptive methods, like Quantitative Descriptive Analysis. In our review, we focus on the applicability of Napping in the field of fermented goods. The accompanying procedures are also investigated (typically Flash Profiling, CATA, and further methods), in order to understand how the combined datasets facilitate the understanding of the sensory characteristics of the products.

This work analyzed the probiotic properties of isolates from cereal-based Indian fermented food. The isolates were tested for lactic acid production, cell hydrophobicity, antibiotic sensitivity, sensitivity to acidic conditions, and increased salt concentration. This study also evaluated the ability of the probiotic isolates to ferment sugars and their antioxidant activity. The potential probiotic L. plantarum J9 isolated from jangri batter was encapsulated using 2.5% sodium alginate and CaCl2 by extrusion method with an encapsulation efficiency greater than 99%. After 2 h of incubation, in simulated gastric juice the encapsulated J9 cells reduced from 11.8 to 6.8 log10 CFU/ml however, free J9 cells reduced from 11.8 to 1.89 log10 CFU/ml. Similarly, encapsulated J9 cells reduced from 11.8 to 8.0 log10 CFU/ml but free J9 cells reduced from 11.6 to 0.890 log10 CFU/ml in simulated intestinal juice after 2 h incubation. The microencapsulation of L. plantarum J9 with alginate proves effective in delivering viable bacterial cells at required levels. Probiotic with antioxidant activity and antagonistic properties against food-borne pathogens is reported for the first time from jangri batter. The sodium alginate microencapsulation allows viable cells to reach a beneficial level, and hence this study aids in developing new probiotic products.

empeh is an Indonesian traditional fermented food with rich nutrition and bioactive components. Rhizopus sp,especially Rhizopus oligosporus), lactic acid bacteria (Lactobacillus sp.), and yeast aremicroorganisms involved in Tempeh fermentation. An interesting offer of Bioinformatics (in silico method) as a supporting tool in molecular biology studies has emerged, such as in protein cleavage. This study utilized PeptideCutter application on ExPASyBioinformatics portal (https://web.expasy.org/peptide_cutter/) to cleave soy proteins glycinin G1, G2, G3, G4,G5,-conglycinin-chain,andchainusingavailable enzymes in the applicationwith twosimulations. Simulation I was conducted using enzyme complex produced by Lactobacillus sp.and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumonia. Simulation I was conducted using enzyme complex produced by Lactobacillus sp. and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumoniae. A total of 58 peptides was found from the simulation I and higher than simulation I (41 peptides). The bioactive peptides by the cleavages using PeptideCuttertool were dominated with dipeptides and only three peptides were in the form of tripeptides, namely Leu-Leu-Phe(glycininG1), Val-Val-Phe(glycininG5), and Arg-His-Lys(-conglycinin-chain). Bioactive peptides with antihypertensive and antidiabetic properties were mostly found in this in silicomethod of soybean cleavage.

Soybean paste (Doujiang) is one of the traditional fermented foods from China, fermented by various microorganisms. However, the microflora of Doujiang keeps little known. In this study, the microbial communities of seven kinds of representative Doujiang samples were investigated by both culture‐independent and culture‐dependent methods. We found that core OTUs among seven Doujiang samples were mainly from Bacillus, Pseudomonas, Candida, and Aspergillus according to Illumina sequencing. Every type of Doujiang sample harbored a different composition of microbial community. Doujiang LSJ and LBJ had the highest bacterial and fungal richness and diversity, respectively. The structure of microbial community was remarkably correlated with Doujiang properties—pH, and the content of total protein, soluble protein, amino acid, and total sugar (p, Every investigated soybean paste harbored a distinctive microbial community. The structure of microbial community was remarkably correlated with pH, content of total protein, soluble protein, amino acid, and total sugar.

The objective of this work was to evaluate the effect of bacteriocins from lactic acid bacteria (LAB) in Zea mays-based Ogi on some foodborne bacteria contaminating cabbage in Abakaliki, Nigeria. Ten (10) samples (5 samples of Z. mays-based Ogi and 5 samples of suspected contaminated cabbage heads) were aseptically collected and analyzed using standard microbiological methods. Five different Lactobacillus isolates (A, B, C, D, and E) were isolated from the Z. mays-based Ogi while 5 different species of bacterial pathogens; Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella spp., and Shigella spp were isolated from cabbage heads. Results showed that Lactobacillus isolates exhibited high inhibitory effect against foodborne bacteria (S. aureus, E. coli, and Shigella spp) isolated from cabbage with inhibition zone diameter (IZD) ranging from 14 to 20 mm. A very high antimicrobial activity against foodborne bacteria isolated from cabbage was also observed for the crude bacteriocin at pH of 2. The stability of the antimicrobial affinity of the bacteriocin decreased as pH rises from 6 to 7. This study has shown that bacteriocin has antimicrobial activity against foodborne bacteria contaminating cabbage and could be used as bio-preservatives instead of hazardous chemical preservatives with adverse effects on the human body. Key words: Lactic acid bacteria, bacteriocin, Zea mays, cabbage, fermented food, Ogi.

The interest on plant-based fermented food is in raise in Western countries. The aim of this study was to select interleukin (IL)-10 inducing strains for the development of potential probiotic plant-based fermented foods. Departing from a collection of 52 lactic acid bacteria (LAB) strains derived from plant material, in vitro co-culture with murine macrophages allowed us to narrow down the number of candidates to 21 strains able to induce IL-10 secretion. 14 of these strains were able to promote the production of tumour necrosis factor-α too. The capacity to induce IL-6 was used to further reduce the number of strains to 4, from which Lactiplantibacillus plantarum subsp. plantarum LpAv was selected to ferment oat and carrots. L. plantarum LpAv was able to ferment oat and carrots until reaching counts of ca. 108 and 109 cfu/ml. Fermented oat and carrots were orally administered to mice for 10 consecutive days and challenged with a single infective dose of Salmonella enterica serovar. Typhimurium. Counts of L. plantarum LpAv in fermented carrots were 9.23±0.05 cfu/ml and 9.27±0.01 cfu/ml, at day 1 and 10 of the feeding period. Fermented carrots were able to confer enhanced protection (80% of survival) against infection, when compared to control mice (less than 25% of survival). However, L. plantarum LpAv administered as pure culture was not able to confer protection against Salmonella infection. L. plantarum LpAv was selected among 52 plant-derived LAB and it was able to ferment oat and carrots, being only fermented carrots able to confer enhanced protection against Salmonella infection. A succession of in vitro to in vivo tests is proposed as a tool to narrow down the number of candidates when searching for potential novel probiotics from a collection of autochthonous strains.

Helicobacter pylori plays a consequential role in gastric inflammations and ulceration. The cure for the same was researched and identified to be the triple therapy regime. Intensive research in the field also proved that altering the food habits during ulcers will be a major factor in the time period that is required for cure. Fermented foods usage dates back to ancient civilizations, but their role in maintaining gastric health are slowly being uncovered. One such major role reported will be the bacterial check that the probiotics in fermented food do in human gastrointestinal tract. Various species of bacteria present in the fermented products will lead to reduction of the H. Pylori infection in the GI tract.Key teaching pointsMicrobes that are active in fermented foods reduce inflammation and improve histological conditions of ulcers caused due to H. pylori.Microbes such as Lactobacillus that were in fermented products when tested showed inhibitory effects, decreasing infection density and reducing mucus depletion.Lactic fermented products showed a decrease in urease activity and reduces H. pylori adhesion through various organic acid secretions.Organisms in fermented products involve various mechanisms like lowering gut pH, improving immunological responses, scavenging free radicals and so on.Fermented foods have many modulatory effects that help fighting and curing gastric ulcers.

This study aimed to analyze the position of tape and minas in the perspective of Islamic law, starting from the manufacturing process to its form into fermented food and drinks. This research was a qualitative research with a legal-formal approach to analyze the legal status of halal and haram fermentation of tape and minas. The results showed that the process of making tape and minas used a non-alcoholic fermentation system, namely fermentation that does not aim to form high levels of alcohol by using certain alcohol so that the element of haram is not found in the manufacturing process. In terms of legal status, the existence of tape and minas is seen from the aspect of the substance contained in the form of ethanol as part of high alcohol content. In terms of legal status, the existence of tape and minas is seen from the aspect of the substance contained in the form of ethanol as part of high alcohol content.

Graphic abstract The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus, which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.

Food bio-preservation has gained considerable attention during the last decade. It is considered a promising alternative toclassical means of food preservations and meets current consumer demands for the consumption of safe, nutritious, and chemicalfreeproducts. The main techniques of food bio-preservation, include the application of bacteriocins, bacteriophages, endolysins,and protective cultures, which compose mainly of lactic acid bacteria. To date, the use of lactic acid bacteria (as protective cultures)or their metabolites in foods is known as the main acceptable tool of food bio-preservation. This review focus on the concept of foodbio-preservation and its techniques, and the role of lactic acid bacteria and their antimicrobials in food bio-preservation. Amonglactic acid bacteria, particular attention is given to Lactobacillus plantarum, a versatile species with important antimicrobial activity.This species is known to produce numerous bacteriocins and antifungal-active compounds. Also, Lactobacillus plantarum isextensively used in the production of many fermented foods either as a starter culture and probiotic microorganism.

Shanxi aged vinegar (SAV) is fermented by multispecies microorganism with solid‐state fermentation (SSF) technology, which contains a variety of organic acids. However, the metabolic network of them in SSF is still unclear. In this study, metagenomics technology was used to reveal the microbial community and functional genes in SAV fermentation. The metabolic network of key organic acids with taste active value higher than 1 was reconstructed for the first time, including acetate, lactate, malate, citrate, succinate, and tartrate. The results show pyruvate is the core compound in the metabolic network of organic acids. Metabolic pathway of acetate plays a pivotal role in this network, and acetate has regulatory function on metabolism of other organic acids. Acetobacter and Lactobacillus are the predominant genera for organic acid metabolism in SSF of SAV. This is also the first report on metabolic network of organic acids in cereal vinegar, adding new knowledge on the flavor substance metabolism during multispecies fermentation of traditional fermented food., Metagenomics technology was used to reveal the microbial community and functional genes in Chinese cereal vinegar. The metabolic network of key organic acids with taste active value higher than 1 was reconstructed for the first time. Acetobacter and Lactobacillus are the predominant genera for organic acid metabolism in solid‐state fermentation of vinegar.

Omics tools offer the opportunity to characterize and trace traditional and industrial fermented foods. Bioinformatics, through machine learning, and other advanced statistical approaches, are able to disentangle fermentation processes and to predict the evolution and metabolic outcomes of a food microbial ecosystem. By assembling microbial artificial consortia, the biotechnological advances will also be able to enhance the nutritional value and organoleptics characteristics of fermented food, preserving, at the same time, the potential of autochthonous microbial consortia and metabolic pathways, which are difficult to reproduce. Preserving the traditional methods contributes to protecting the hidden value of local biodiversity, and exploits its potential in industrial processes with the final aim of guaranteeing food security and safety, even in developing countries.

Background The use of essential oils (EO) as natural antimicrobials to control spoilage and pathogenic microorganisms in foods has been research focus. However, few studies have investigated the impacts of EO on microorganisms acting as technological tools or capable of exerting beneficial properties on host health. Substances capable of impacting the physiological functions, metabolic capacities and growth/survival of microorganisms with technological or probiotic aptitudes could affect directly the development of desired characteristics in finished products. Scope and approach This review discusses the available literature concerning the effects of EO toward beneficial microorganisms in foods, including indigenous microorganisms and added cultures with technological or probiotic aptitudes, wiht a special empahsis to lactic acid bacteria. Available data have shown that EO could have variable effects on growth and metabolic activities of these microorganisms. Inhibitory or stimulatory effects of EO on technological and probiotic microorganisms could vary according to the type of EO and tested dose, examined microorganism and food formulation. Studies have chiefly focused on measurements of microbial growth in fermented dairy and meat products with EO. Information about the effects of EO on fermentation evolution and microbial physiological aptitudes in these foods are still scarce. Investigations need to advance to help the selection of EO and doses causing no or few adverse effects on these beneficial microorganisms in foods. Key findigs and conclusion Indded, a possible implication of the adjunction of EO to these products could be their effects on populations of indigenous or incorporated benefical microrganisms account for fermentation and development of desired quality characteristics, authenticity and functionalization of fermented foods.

The β-galactosidase is an enzyme that plays an essential role in the lactose hydrolysis into glucose and galactose. This study examines the potential of β-galactosidase from several lactic acid bacteria (LAB) isolated from non-dairy products Indonesian fermented foods and purifies them to increase their specific activity. The enzyme was extracted using ultrasonication, purified with ammonium sulfate, and dialyzed with a cellulose membrane (11 kDa). The result of isolates tests showed that Lactobacillus farciminis LIPI12-2-LAB033 had the highest specific activity of 13.9 U/mg protein. Precipitation using 40% ammonium sulfate increased the specific activity up to 19.6 U/mg protein. This enzyme works optimally at a temperature of 40 °C and pH of 7. The specific activity of this enzyme increases to 75.6 U/mg protein after dialysis. The dialysis process purifies the enzyme 5.44 times with a yield of 26.7%. These findings indicate that Lactobacillus farciminis LIPI12-2-LAB033 can be considered as a source of β-galactosidase enzyme production. Keywords: enzyme, β-galactosidase, Lactobacillus farciminis, indigenous, partial purification Abstrak β-galaktosidase merupakan enzim yang berperan penting dalam hidrolisis laktosa menjadi glukosa dan galaktosa. Penelitian ini mengkaji potensi β-galaktosidase dari beberapa bakteri asam laktat yang diisolasi dari makanan fermentasi Indonesia yang bukan produk turunan susu dan memurnikannya untuk meningkatkan aktivitas spesifiknya. Enzim diekstraksi dari sel menggunakan ultrasonikasi kemudian dimurnikan dengan amonium sulfat dan didialisis dengan membran selulosa (11 kDa). Hasil uji isolat menunjukkan bahwa Lactobacillus farciminis LIPI12-2-LAB033 memiliki aktivitas spesifik tertinggi sebesar 13.9 U/mg protein. Pengendapan menggunakan ammonium sulfat 40% meningkatkan aktivitas spesifiknya hingga 19.6 U/mg protein. Enzim ini bekerja optimal pada suhu 40 °C dan pH 7. Aktivitas spesifik enzim ini meningkat hingga 75.6 U/mg protein setelah proses dialisis. Proses dialisis memurnikan enzim menjadi 5.44 kali lipat dengan rendemen 26.7%. Temuan ini menunjukkan bahwa Lactobacillus farciminis LIPI12-2-LAB033 dapat dipertimbangkan sebagai sumber produksi enzim β-galaktosidase. Kata kunci: enzim, β-galaktosidase, Lactobacillus farciminis, indigenous, purifikasi sebagian

Background Fruit, vegetables, flowers, and ethnic beverages may be a source of microbial species with techno-functional and health-promoting properties. Scope and approach This review explored the added-value microorganisms isolated from unconventional sources and their techno-functional and probiotic properties. Fruits (strawberry, guava, apple, peach, grape, and papaya), vegetables (peppers, corn, zucchini, lettuce, cucumber, coffee beans, and olives), flowers (narcissus, pink rose, red rose, yellow rose, and sunflower), and ethnic fermented beverages (tchapalo, taruba, cauim, chicha, caxiri, kombucha, and water kefir) are source of lactic acid bacteria (Lactobacillus and amended genera, Leuconostoc, Enterococcus, Pediococcus, Fructobacillus, and Weissella) and yeasts (Saccharomyces, Candida, Pichia, Rhodotorula, Torulaspora, Cryptococcus, Hansenula, and Debaromyces). Key findings and conclusions Strains isolated from unconventional sources showed antimicrobial capacity, production of bioactive metabolites, and technological properties, suggesting their utilization as biopreservatives in food products or against phytopathogens, and for improving the nutritional value and sensory characteristics of food products. Their utilization as starter cultures in fermented foods may decrease the fermentation time and improve the products' characteristics. Some strains showed probiotic potential, presenting important adhesion and auto and co-aggregation properties, cell surface hydrophobicity, safety, and resistance to the gastrointestinal tract. These probiotic cultures showed anti-hypertensive, antilipidemic, immunomodulatory, and anti-diabetic properties in in vitro assessments or animal models. However, clinical studies are necessary to demonstrate the health effects in humans. In conclusion, cultures isolated from unconventional sources have a high potential for use in processing and functionalization of foods and can be alternative tools for developing vegan probiotic products.

Sufu is a type of fermented food with abundant nutrients and delicious taste. It is made from the fermentation of tofu by various microorganisms. In this study, three types of sufu were prepared through natural fermentation: (NF), single‐strain fermentation (SF), and mixed‐strain fermentation (MF). Microbial species, amino acids, and fatty acids were identified to investigate dynamic changes in nutritional quality and microbial flora in sufu. The results showed that the number of microbial species in NF sufu was the highest (n = 284), whereas that in SF sufu was the lowest (n = 194). Overall, 153 microbial species were found in all three types of sufu. Relative abundance analysis also revealed that Tetragonococcus, Bacillus, Acinetobacter, and Staphylococcus were the main bacteria in sufu. However, there was a large number of harmful bacteria such as Enterococcaceae in NF sufu. The levels of various nutrients were low in SF sufu, whereas the contents of protein and soy isoflavones were higher in NF and MF sufu. Seventeen kinds of amino acids were detected, comprising seven essential amino acids and ten other amino acids. The contents of essential amino acids and essential fatty acids were higher in MF sufu than the other two types, resulting in its high nutritional value. The sufu produced through the three fermentation methods differed significantly (p, The microbial communities and nutrient contents in sufu were analyzed. There are differences in microbial community and nutrients in sufu. Sufu from a mixed fermentation had the best nutritional qualities.

The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

This research is conducted to determine the characteristics of Masin made from rebon shrimp with the addition of various Masin’s starter (Starmas). This is designed using completely randomized design with single factor; starter concentrations. Chemical characteristics (water, protein, pH value), sensories (color, texture, aroma, taste) and microbiological (total LAB) were observed. Data were analyzed by analysis of variance (p-value 5%) using Co-Stat Software any significant differences tested using Honestly Significant Differences Test (HSD). Total LAB is analyzed using qualitative method. The addition of various starter concentrations had a significant effect on water, protein, pH value, texture and taste preference level, but did not significantly affect on color and aroma. Total LAB in each treatment increased when the consentration of starter increased. The starter’s addition potentially change the chamical characteristics, sensories and microbioloical of Masin rebon shirmp. ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik masin udang rebon melalui berbagai konsentrasi pemberian starter masin (Starmas). Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan faktor tunggal, yaitu penambahan konsentrasi starter. Parameter diamati adalah karakteristik kimia (protein, air, nilai, pH), sensoris (warna, aroma, tekstur, rasa) dan uji mikrobiologi (bakteri asam laktat). Data hasil penelitian kimia dan organoleptik dianalisis dengan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat dan apabila ada pengaruh nyata maka dilakukan uji lanjut dengan uji Beda Nyata Jujur, sedangkan data mikrobiologi dianalisa menggunakan metode kuantitatif. Hasil penelitian memberikan bahwa penambahan berbagai konsentrasi starter memberiakan pengaruh nyata terhadap nilai kadar air, nilai kadar protein, nilai pH, tingkat hedonik tekstur dan rasa, namun tidak meberikan pengaruh nyata terhadap tingkat hedonik warna dan aroma. Jumlah bakteri asam laktat pada setiap perlakuan mengalami peningkatan dengan semakin banyaknya konsentrasi stater yang ditambahkan. Penambahan starter dapat memperbaiki karakteristik kimia, sensoris dan mikrobiologis pada masin udang rebon.

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the environment. They are highly toxigenic and carcinogenic. Probiotic bacteria isolated from fermented foods were tested to check their ability to degrade and/or detoxify PAHs. Five probiotic bacteria with distinct morphologies were isolated from a mixture of 26 fermented foods co-cultured with benzo(a)pyrene (BaP) containing Bushnell Haas minimal broth. Among them, B. velezensis (PMC10) significantly reduced the abundance of BaP in the broth. PMC10 completely degraded BaP presented at a lower concentration in broth culture. B. velezensis also showed a clear zone of degradation on a BaP-coated Bushnell Haas agar plate. Gene expression profiling showed significant increases of PAH ringhydroxylating dioxygenases and 4-hydroxybenzoate 3-monooxygenase genes in B. velezensis in response to BaP treatment. In addtion, both live and heat-killed B. velezensis removed BaP and naphthalene (Nap) from phosphate buffer solution. Live B. velezensis did not show any cytotoxicity to macrophage or human dermal fibroblast cells. Live-cell and cell-free supernatant of B. velezensis showed potential anti-inflammatory effects. Cell-free supernatant and extract of B. velezensis also showed free radical scavenging effects. These results highlight the prospective ability of B. velezensis to biodegrade and remove toxic PAHs from the human body and suggest that the biodegradation of BaP might be regulated by ring-hydroxylating dioxygenase-initiated metabolic pathway.

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.

Metabolomics can be applied for comparative and quantitative analyses of the metabolic changes induced by microorganisms during fermentation. In particular, mass spectrometry (MS) is a powerful tool for metabolomics that is widely used for elucidating biomarkers and patterns of metabolic changes. Fermentation involves the production of volatile metabolites via diverse and complex metabolic pathways by the activities of microbial enzymes. These metabolites can greatly affect the organoleptic properties of fermented foods. This review provides an overview of the MS-based metabolomics techniques applied in studies of fermented foods, and the major metabolic pathways and metabolites (e.g., sugars, amino acids, and fatty acids) derived from their metabolism. In addition, we suggest an efficient tool for understanding the metabolic patterns and for identifying novel markers in fermented foods.

Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid bacteria from fermented vegetable amaranth, a leafy vegetable native to Africa. The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. From fermented vegetable amaranth, a total of 15 LAB were isolated were grouped into the genera Lactobacillus, Lactococcus, and Weissella based on 16S rRNA gene analyses. Lactobacillus plantarum dominated vegetable amaranth fermentation, accounting for 60% of all isolates. Key words: Lactic acid bacteria, vegetable amaranth, fermentation, 16S rRNA.

The richness and diversity of protein rich fermented foods are chiefly observed in many Asian countries. They are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for fermentation. The major protein rich fermented foods popularly consumed in Asian countries include fermented soybean, fermented milk and fermented fish products. These foods are fermented using different starter cultures including lactic acid bacteria (LAB), Bacillus species, yeast and filamentous fungi. Fermentation by individual starter culture results in unique products by a series of enzymatic hydrolysis, leading to production of a diversity of bioactive peptides responsible for health benefits. Bioactive peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive, antioxidant, antibacterial, antidiabetic and anticancer properties. This review is focused on Asian protein rich fermented foods, associated microbes and bioactive peptides responsible for health benefits.

Indonesia terkenal dengan berbagai macam makanan tradisional fermentasi. Jenis makanan tradisional fermentasi yang banyak dijumpai adalah tape singkong yang berbahan pangan karbohidrat menggunakan ragi khamir yang termasuk kelompok bakteri asam laktat (BAL). Penelitian ini bertujuan untuk mengisolasi dan mengkarakteristik BAL sebagai probiotik dari makanan fermentasi tape singkong. Metode penelitian yang dilakukan yaitu pembuatan suspensi sampel, isolasi dan pemurnian mikroba, pengamatan sifat morfologi koloni, pengecatan gram isolat bakteri, uji ketahanan terhadap keasaman, serta uji ketahanan terhadap garam empedu. Berdasarkan hasil penelitian dari 4 jenis sampel dengan pengenceran yang berbeda-beda, uji makroskopik pada semua sampel memiliki bentuk tepi koloni irregular dengan 3 jenis sampel bentuk evelasi koloni umbonate dan 1 sampel spreading, serta 2 sampel bentuk koloni umbonate dan 2 lainnya spreading. Pada uji mikroskopik, semua sampel termasuk dalam golongan bakteri Gram positif dan berbentuk batang. Sedangkan pada uji karakteristik isolat probiotik terhadap pH dan garam empedu menggunakan medium MRSB dengan dua variasi pH yang berbeda yaitu pH 2,5 dan pH 3, didapatkan hasil bahwa terdapat endapan pada pertumbuhan isolat dimana uji terhadap keasaman yang menyatakan bahwa BAL telah memenuhi semua persyaratan pengujian probiotik. Tetapi pada uji ketahanan garam empedu, keseluruhan isolat lebih optimal tumbuh pada medium yang mengandung ox bile 1% dibandingkan dengan konsentrasi 5%. Oleh karena itu tape singkong dapat dijadikan sebagai salah satu sumber bakteri asam laktat sebagai probiotik.

Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activities. Recent advances in genetic engineering and recombinant DNA technology permit the production of enzymes with exceptional properties. The current trends in the production of Extremozymes will open doors for using enzymes under extreme conditions of temperature, pH, and pressure. In food, processing enzymes can be used as ingredients, processing aid, or as a catalyst for both pre-and post-consumption catalysis. Enzymes improve the quality, shelf life, stability, and sensory properties of foods. They play important roles in food processing by lowering energy consumption, minimizing waste, producing desired products specifically required, and making foods more affordable, palatable, and available

Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.

INTRODUCTION Fermented foods have been consumed for millennia and commercially-produced variants are now available in the food supply. The present study aimed to investigate the availability, cost, ingredients, nutritional content and on-pack claims of commercially-available fermented foods in the UK. METHODS All products from seven categories of commercially-available fermented foods were systematically identified at eight national supermarket chains in the UK. Data were extracted from manufacturer and retailer websites and were compared between categories using a Kruskal-Wallis test and Fisher's exact test. RESULTS In total, 143 fermented foods were identified, with kombucha (41, 28.7%), kefir drinks (32, 22.4%), sauerkraut (22, 15.4%) and kefir yoghurts (21, 14.7%) being most common. The number of products sold at each retailer differed between categories (p = 0.016), and was greatest for kefir drink (median = 7.0, interquartile range [IQR] = 9.0), kombucha (median = 5.5, IQR = 11.5) and kefir yoghurts (median = 5.0, IQR = 8.5). Kombucha (£1.99 per serving) and kefir drinks (£1.26 per serving) were the most expensive fermented foods and sauerkraut (£0.66 per serving) and miso (£0.20 per serving) were the least expensive. Energy, fat, saturated fat, sugar, protein and salt content varied between fermented foods (p