Fermentation foods produced

There are thousands of breweries worldwide. However, the number of companies using fermentation to produce therapeutic substances and/or fine chemicals number well over 150, and those that grow microorganisms for food and feed number nearly 100. Lists of representative fermentation products produced commercially and the corresponding companies are available (1). Numerous other companies practice fermentation in some small capacity because it is often the only route to synthesize biochemical intermediates, enzymes, and many fine chemicals used in minor quantities. The large volume of L-phenylalanine is mainly used in the manufacture of the artificial dipeptide sweetener known as aspartame [22389-47-0]. Prior to the early 1980s there was httle demand for L-phenyl alanine, most of which was obtained by extraction from human hair and other nonmicrobiological sources. 

Lactic acid [50-21-5] (2-hydroxypropanoic acid), CH CHOHCOOH, is the most widely occurring hydroxycarboxylic acid and thus is the principal topic of this article. It was first discovered ia 1780 by the Swedish chemist Scheele. Lactic acid is a naturally occurring organic acid that can be produced by fermentation or chemical synthesis. It is present ia many foods both naturally or as a product of in situ microbial fermentation, as ia sauerkraut, yogurt, buttermilk, sourdough breads, and many other fermented foods. Lactic acid is also a principal metaboHc iatermediate ia most living organisms, from anaerobic prokaryotes to humans. 

In all fermented foods, microbes contribute as preservatives, ie, by lowering the pH and producing ethanol, or by making the food more palatable. The dehberate use of yeasts as food in themselves is less common. Small beer, the sediment from beer, has been traditionally used as a vitamin supplement for infants. Beginning in 1910, dried, spent brewers yeast was developed as a food, and Candida utilis was used as a food supplement in Germany during World War II. 

Microorganisms have been identified and exploited for more than a century. The Babylonians and Sumerians used yeast to prepare alcohol. There is a great history beyond fermentation processes, which explains the applications of microbial processes that resulted in the production of food and beverages. In the mid-nineteenth century, Louis Pasteur understood the role of microorganisms in fermented food, wine, alcohols, beverages, cheese, milk, yoghurt and other dairy products, fuels, and fine chemical industries. He identified many microbial processes and discovered the first principal role of fermentation, which was that microbes required substrate to produce primary and secondary metabolites, and end products. 

To ensure the safety of food products, representative samples must be inspected so that foodborne bacteria can be identified.15,18,19 Bacteria producing heat-stable enterotoxins, such as Staphylococcus aureus, may be identified by biochemical and serological techniques.20,21 Molecular methods are now widely used for the identification of many pathogenic foodborne bacteria,15,22,23 In addition bacteria used as starter cultures for cheese, yogurt, other fermented foods and beverages, and probiotic dietary supplements may be identified for quality assurance.22,24,25... 

Warren, R.K., Hill, G.A. and Macdonald, D.G., Continuous cell recycle fermentation to produce ethanol. Food Bioprod. Proc., 72 (1994) 149-157. 

In food-producing animals, tetracyclines can be administered orally through feed or drinking water, parenterally, or by intramammary infusion. However, oral administration suppresses initially die ruminal fermentation of plant fiber. The absorption of tetracyclines can be further adversely affected by the presence of metallic ions in the gastrointestinal tract. All tetracyclines have an affinity for metallic ions and should not be administered with milk or high calcium levels in feed unless an upward adjustment in the dosage is made (226-228). 

Included in the class of macrocyclic lactones are avermectins and milbemycins, which are fermentation products possessing a 16-member cyclic lactone, a spiroketal moiety, and a disaccharide unit. Abamycin, ivermectin, doramectin, and eprinomycin are the avermectins most often available for anthelminthic treatment of livestock, whereas moxidectin is a milbemycin with worldwide acclaim as a cattle anthelminthic. Other anthelminthics currently used in food-producing animals are clorsulon, which is a benzenesulphonamide derivative praziquantel, which is a racemate derivative of pyrazino-isoquinoline and hygromycin B, which is an aminoglycoside antibiotic that exhibits anthelminthic properties. 

What are some disadvantages of producing ethanol by fermenting food biomass ... 

Leuconostoc mesenteroides and Leuconostoc ssp. are found in fermented foods of plant origin [11]. The occurrence of these bacteria in sugar refineries is responsible for problems in filtration processes because of increased viscosity by the presence of soluble dextran [12,13]. Furthermore, dextran retards the rate of crystallisation of sucrose and adversely affects the crystal shape. The occurrence of dextran in the matrix of dental plaque results from certain Streptococcus strains [14]. The principle organism, Streptococcus mutans, is able to produce water-soluble glucan (named dextran) and water-insoluble... 

A novel method of producing ethanol from Jerusalem artichoke is disclosed. Sugar juices are removed from the stalk, before they are reallocated to the tubers, and directly fermented to produce alcohol. The ground stalk mass can be used as animal food. 

In a conventional dry grind process, ground com is mixed with water to produce slurry. The slurry is cooked the slurry starch liquefied, saccharified and fermented to produce ethanol. The remaining nonfermentables (germ, fiber, and protein) are recovered at the end of the dry grind process as an animal food co-product, called distiller dried grains with solubles or DDGS. 

Volatiles phenols (VP) are secondary metabolites produced by yeasts, moulds and bacteria which affect the flavour of several fermented food commodities (Loureiro and Malfeito-Ferreira 2006). These molecules have been under study since the first detection in fermented grains (Steinke and Paulson, 1964). Later, Dubois and Brule (1970) reported their presence in wines and presently the importance of VP is mainly due to their role in the mediatic horse sweat taint in red wines. Available toxicological data suggest that VPs do not warrant concerns about acute or longterm effects (Rayne and Eggers 2007b). 

Catalysis refers to the phenomenon by which the rate of a chemical reaction is accelerated by a snbstance (the catalyst) not appreciably consnmed in the process. The term catalysis was coined by Berzelins in 1835 and scientifically defined by Ostwald in 1895, but applications based on catalysis can be traced back to thousands of years ago with the discovery of fermentation to produce wine and beer. Nowadays, catalysts are used in 80% of all chemical industrial processes, and create annual global sales of about 1500 billion dollars and contribute directly or indirectly to approximately 35% of the world s GDP. Catalysis is central to a myriad of applications, including the manufacture of commodity, fine, specialty, petro-, and agro- chemicals as well as the production of pharmaceuticals, cosmetics, foods, and polymers. Catalysis is also an important component in new processes for the generation of clean energy, and in the protection of the enviromnent both by abating environmental pollutants and by providing alternative cleaner chemical synthetic procedures. 

Fresh food flavors are produced by biosynthetic enzymes in the living tissue and by degradative enzymes which begin acting when the tissue is cut or crushed. The flavors of cultured and fermented foods result from the enzyme action of the microorganisms involved. In some cases (e.g., tea fermentation) flavor results largely from nonenzymatic... 

Ivermectins B1 are broad-spectrum antiparasitic agents widely used for food-producing animals such as cattle, swine, and horse.They are derived from avermec-tins Bl, the natural fermentation products of Strepto-myces avermitilis. 

Apart from these measures, the application of spontaneous and starter culture mediated fermentative generation of flavour active substances does not require any further technical equipment. This fact and the traditional experience with such processes are the reasons for the still considerably high amount of food produced by this technology. In 1990, such products exhibited a value of 23 billion compared to the total amount of 91 billion in the same year for all food products [3],... 

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