Traditional Fermentations

The development of flavors during food fermentation processes involves biochemical pathways using three main classes of raw materials carbohydrates, Upids, and proteins [12-16]. 

The hydrolysis and/or oxidation of lipids produce a larger variety of flavors. The lipolysis of triglycerides releases mixtures of fatty acids the short-chain members 

The esterification occurring between the alcohols and the acids produced by metabolic processes affords a large array of aromatic esters showing fruity, floral, honey, or wine notes. 

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Fig. 10. Typical fermentation with bottom yeast. A, traditional fermentation B, modem fermentation and forced maturation.

Traditional fermentation processes can only make use of glucose, leaving other sugars present, notably xylose, untouched. This both increases the waste element and lowers the competitiveness of the process compared to petrochemical-based ethanol. 

Low capital investments (i.e. relatively low-cost animals replace high-cost traditional fermentation equipment) and low running costs. 

Cultivation. The cells are transferred from the cryogenic cell bank to a liquid nutrient medium, where they are allowed to reproduce. Mammalian cells such as CHO divide about once every 24 h (bacterial cells, such as Escherichia coli, usually divide once every 20 min, and thus a sufficient number of cells are obtained in a much shorter time than in traditional fermentation processes). During the growth phase the cell culture is transferred to progressively larger culture vessels. 

The excess dietary iron is derived from a traditional fermented maize beverage that is home-brewed in steel drums.114 It should be noted in this connection that the body has no mechanism for the excretion of iron, and except for women in the child-bearing years, the dietary requirement for iron is extremely low. 

A special aspect of botrytized wine making is the cessation of fermentation at a desired residual sugar content. Traditionally, fermentation... 

Fig. 1 The integration of systems biology tools with metabolic engineering for advancing industrial biotechnology is herein referred to as industrial systems biology. Industrial systems biology offers the opportunity to introduce new concepts in metabolic engineering and advances the development of cell factories through traditional fermentation for production of natural products and, after the advent of recombinant DNA technology, for the production of recombinant metabolites [1]...

Ampe, R, ben Omar, N., Moizan, C., Wacher, C., Guyot, J.P. (1999). Polyphasic study of the spatial distribution of microrganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. AppL Environ. Microbiol, 65, 5464-5473. 

Examples of biotech-based processes and products that are already to be found are biocatalysis and biomolecules in fine chemicals, biopolymers as substitutes for synthetic polymers, enzymes and modified additives in specialties, and modern fermentation as a production process for basic and intermediate organics. The market for biotech-based products (excluding traditional fermentation in, for ex-... 

Rooibos and honeybush also contain essential micro- and macro elements, with the traditional/fermented forms containing lower amoimts of elements than the green Vimfermented forms (28). The levels of Al and Ni in the rooibos and... 

NOTE A cup = 200 mL, prepared by steeping one tea bag in 200 mL of freshly boiled water for 5 min Antioxidant activity is expressed as pmole trolox equivalents (TE) per cup, using the fluorescein method Traditional = Fermented Values in columns mean SD of 10 samples done in triplicate. 

When comparing the antioxidant potencies of both the traditional/fermented and green/unfermented rooibos and honeybush, evidence is difficult to select for the best one, since the activity is highly dependent on the assay used, the nature of the raw material, and type of samples (aqueous extracts, enriched-extracts or solvent extracts) used. 

An eight week randomized placebo-controlled intervention study reported on the antioxidant status of lead factoiy workers drinking traditional/fermented rooibos (76). The modulation of oxidative status of these workers was shown by a decreased level of lipid peroxidation (measured as malondialdehyde in the plasma) and increased level of blood glutathione (GSH). The authors suggested that rooibos could play a beneficial preventive role in occupationally exposed... 

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