Applications of Metagenomics to Fermented Foods

Abstract : Fermentation is a traditional way of food preservation and is of great importance for human food consumption as it enables the development of nutritional and organoleptic qualities of food. This key traditional process is used for the conservation and transformation of a wide variety of food products of different origins (animal or vegetal) and nature (liquid to solid). For instance, starchy cereal-based food, meat, fi sh and sea food, vegetables and fruits, dairy products, cocoa, coffee and many others are transformed by fermentation. Food fermentation is utilized in many different geographical areas and, most of the time, occurs spontaneously. In Africa and Asia, traditional fermented foods represent a large part of local population diet. They often require process optimization to extend their production and commercialization (Aidoo et al. 2006, Sanni 1993). Fermentation is either alcoholic, resulting in alcoholic beverages or bread, lactic as is usually seen for dairy foods and vegetables, or acetic (vinegar). But food products may also result from a combination of these. Moreover, frequently for traditional foods, fermentative agents are undetermined and may involve bacterial or mould species.
Keywords : Fermented foods
Type de document :
Chapitre d'ouvrage
Fermented foods, Part I : Biochemistry and Biotechnology, CRC Press, pp.333--346, 2015
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http://hal.univ-reunion.fr/hal-01447934
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Soumis le : vendredi 27 janvier 2017 - 13:28:08
Dernière modification le : jeudi 25 octobre 2018 - 14:28:01

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  • HAL Id : hal-01447934, version 1

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Céline Bigot, Jean-Christophe Meile, Fabienne Remize, Caroline Strub. Applications of Metagenomics to Fermented Foods. Fermented foods, Part I : Biochemistry and Biotechnology, CRC Press, pp.333--346, 2015. 〈hal-01447934〉

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