Fermented foods production

Gas dispersion and blending for tall reactors Fermentations (food products, pharmaceuticals)... 

The main problems with early, irreversible MAOIs were adverse interactions with other drugs (notably sympathomimetics, such as ephedrine, phenylpropanolamine and tricyclic antidepressants) and the infamous "cheese reaction". The cheese reaction is a consequence of accumulation of the dietary and trace amine, tyramine, in noradrenergic neurons when MAO is inhibited. Tyramine, which is found in cheese and certain other foods (particularly fermented food products and dried meats), is normally metabolised by MAO in the gut wall and liver and so little ever reaches the systemic circulation. MAOIs, by inactivating this enzymic shield, enable tyramine to reach the bloodstream and eventually to be taken up by the monoamine transporters on serotonergic and noradrenergic neurons. Fike amphetamine, tyramine reduces the pH gradient across the vesicle membrane which, in turn, causes the vesicular transporter to fail. Transmitter that leaks out of the vesicles into the neuronal cytosol cannot be metabolised because... 

Parvez, S., Malik, K.A., Ah Kang, S., and Kim, H.-Y. 2006. Probiotics and their fermented food products are beneficial for health. JAppl Microbiol 100 1171-1185. 

Fermentation can be defined as the alteration or production of products with the help of microorganisms. Fermentation has been used to conserve and alter food and feed since ancient times. Actually, it was the method of choice to convert fresh agricultural products into durable food items for many thousand years. In everyday life, we also know the reverse process, namely the uncontrolled decay of food or organic matter in general. Under controlled conditions fermentation is a useful process. Yogurt, salami, sauerkraut, soy sauce, vinegar, and kefir are just a few examples of fermented food products that we still know of today. 

The contribution of enterococci to the organoleptic properties of fermented food products and their ability to produce bacteriocins (enterocins) are important characteristic for their application in food technology. In recent years there have been considerably increased reporting about enterococci used as starter cultures or co-cultures (adjuncts) (Foulquie-Moreno et al. 2006). Therefore enterococci can be an important part of the fermented food products such as fermented cheeses and meats. 

In discussing fermentations related to soy-sauce, she says Soy-sauce is only one of the mold-fermented food products originating in the Orient, the majority of which are ripened by means of the molds represented by the yellow-green group of Aspergilli. 

Heller, K. J. (2001). Probiotic bacteria in fermented foods product characteristics and starter organisms. American Journal of Clinical Nutrition, 73(2), 374S-379S. 

The use of probiotic LAB, especially Lactobacillus and Bifidobacterium spp., as starter cultures, alone or in combination with traditional starter cultures in various fermentation processes, has been explored for different fermentation food products. Formulated fermented probiotic food may present consumers with a healthy dietary component at a considerabley low cost (Goldin, 1998). Furthermore, it was reported that LAB may contribute to microbiological safety and/or provide one or more technological, nutritional and organoleptic advantages to a fermented product, through production of ethanol, acetic acid, aroma compounds, exopolysaccharides, bacteriocins and several enzymes (Leroy De Vuyst, 2004). 

Adimpong, D. B., Nielsen, D. S., Sorensen, K. L, Derkx, P. M. R, Jespersen, L. (2012). Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products. BMC Microbiology, 12,75. 

In the production of fermented food, starter cultures are used to prevent fermentation failure and to ensure high-product quality. Starter cultures are cultures with well-defined properties that ensure a fast, safe, and defined fermentation and lead to fermented food products with high and constant product quality. The use of defined starter cultures is state-of-the-art in the dairy industry, and replaces traditional procedures in the production of meat and bakery products and other fermented commodities. Starter cultures are mostly produced by specialized companies that distribute the cultures worldwide, and are being used increasingly in concentrated forms for direct inoculation into the food matrix (direct-to-vat-set cultures, DVS Hansen, 2002). 

In addition to the species listed in Table 15.2, other species were included in the 2012 inventory of microbial species with technological beneficial role in fermented food products (Bourdichon et al., 2012). Of these, Staphylococcus equorum subsp. equorum has potential as a starter culture for low-acid fermented meats such as Swiss-, French- and Mediterranean-type sausages (Marty, Buchs, Eugster-Meier, Lacroix, Meile, 2012). 

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