Fermentation as a Method of Food Processing ( Peter Sahlin )

  • Contents

  • BACKGROUND

  • INTRODUCTION

  • DEFINITION OF FERMENTED FOOD

  • CLASSIFICATION OF FERMENTED FOODS

  • BENEFITS OF FERMENTING FOOD

  • MICROFLORA IN FERMENTED FOODS

  • NUTRITIONAL VALUE OF FERMENTED FOODS

  • Proteins

  • Vitamins

  • Minerals

  • HEALTH EFFECTS OF FERMENTED FOODS

  • Probiotic effect

  • Flatulence reducing effect

  • Anticholesterolemic effect

  • Effect on transit time, bowel function and glycemic index

  • Anticancerogenic effect

  • Immunoactive effects

  • FOOD SAFETY ASPECTS OF FERMENTED FOODS

  • Effect of fermentation on pathogenic organisms

  • Toxins and toxin producing organisms in fermented foods

  • Production of antimicrobial substances

  • PRESENT STUDY

  • MATERIALS AND METHODS

  • Materials

  • Methods

  • Design of E. coli experiments

  • RESULTS AND DISCUSSION

  • Organic acids

  • Final concentration of lactic acid

  • Lactic acid production rate

  • Inoculum amount for backslopping

  • Temperature dependence

  • Influence of raw material

  • Titratable acidity

  • Relation pH – lactic acid

  • Lactic acid bacteria at the final stage

  • E. coli study

  • Comments to E. coli study

  • Two different temperatures

  • Inoculum amount

  • Lactic acid content

  • Buffering effect

  • Effect of lactic acid on pathogenic organisms

  • FINAL REMARKS

  • REFERENCES

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