Vegetable fermentation types

Fish and seafood are generally responsible for infections caused by C. botulinum type E (Centers for Disease Control and Prevention, 1998). Many verified cases of botulism type E have been reported in Japan (166 cases and 58 deaths between 1951 and 1960). In 2003, C. botulinum type E was involved in the outbreak in western Alaska linked to consumption of a beached whale (Anonymous, 2003). Many outbreaks were also associated with a Japanese izuschi dish containing fermented raw fish, vegetables, and cooked and malted rice (okji). In Canada, Alaska, or Scandinavia, botulism is caused by consumption of fish and fermented meat dishes, very often prepared as traditional native dishes (Kotev et ah, 1987 Knubley et ah, 1995). 

As for S-containing heterocycles, many N-containing heterocycles are also found in heat-treated foods as secondary flavours as a result of Maillard-type reactions between reducing sugars and amino acids. Pyrazines are N-heterocycles important contributors to the taste and aroma of roasted and toasted foods as well as vegetables and fermented foodstuffs. In cultures of Pseudomonas perolens ATCC 10757, amino acids such as valine, glycine and methionine were shown to... 

L-Leucine is easily extracted in quantity from almost any type of vegetable protein hyclrolyzates. Cystine is extracted from the human-hair hyclrolyzate. L-Histidine is obtainable from the blood of animals, but future yields may stem from fermentation inasmuch as some artificial mutants of bacteria have been discovered. Gelatin is the prime source of L-hydroxyproline,... 

This added one more bit of data to the argument that the benefits of red wine come from the type of antioxidants termed polyphenols and flavonoids. Those chemical substances never get into white wine, since grape skins are removed at the start of the fermentation process. But one can very easily get those polyphenols and flavonoids from red grape juice or pomegranate juice. Or, for that matter, from green tea and a wide variety of fruits and vegetables. Or from beer. 

Lucas, J., et al. (1997). Fermentative utilization of fruit and vegetable pomace (biowaste) for the production of novel types of products—Results of an air project. In "Proceedings of the Eleventh Forum for Applied Biotechnology", pp. 1865-1867. Gent, Belgium, 25-26 September, 1997, Part II. Universiteit-Gent. Vol. 62(4b). 

The imaging of photon emission from the ROS/hydrogen donor/mediator system was applied to solid-type samples. We studied the photon emission of several foods. Hydrogen donor emission (Y emission) was observed from polyphenol rich vegetables and fruits (tea and banana), fermented foods (oyster sauce, soy sauce and miso), alcohol (wine, sake and beer), spices and cereals (wheat and rice). Mediator emission (Z emission) was seen from some vegetables (Japanese radish, Chinese yam and nozawa-na) and fruits (melon), egg white, meat and fish meat. Imaging detection has a potential for visualization of Y and Z component distribution through the Y and Z emission... 

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