Table Of ContentFermentation
Effects on
Food Properties
© 2012 by Taylor & Francis Group, LLC
Chemical and Functional Properties of Food Components Series
SERIES EDITOR
Zdzisław E. Sikorski
Fermentation: Effects on Food Properties
Edited by Bhavbhuti M. Mehta, Afaf Kamal-Eldin and Robert Z. Iwanski
Methods of Analysis of Food Components and Additives, Second Edition
Edited by Semih Otles
Food Flavors: Chemical, Sensory and Technological Properties
Edited By Henryk Jelen
Environmental Effects on Seafood Availability, Safety, and Quality
Edited by E. Grazyna Daczkowska-Kozon and Bonnie Sun Pan
Chemical and Biological Properties of Food Allergens
Edited By Lucjan Jedrychowski and Harry J. Wichers
Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition
Edited by Zdzisław E. Sikorski and Anna Kołakowska
Food Colorants: Chemical and Functional Properties
Edited by Carmen Socaciu
Mineral Components in Foods
Edited by Piotr Szefer and Jerome O. Nriagu
Chemical and Functional Properties of Food Components, Third Edition
Edited by Zdzisław E. Sikorski
Carcinogenic and Anticarcinogenic Food Components
Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti
Toxins in Food
Edited by Waldemar M. Dąbrowski and Zdzisław E. Sikorski
Chemical and Functional Properties of Food Saccharides
Edited by Piotr Tomasik
Chemical and Functional Properties of Food Proteins
Edited by Zdzisław E. Sikorski
© 2012 by Taylor & Francis Group, LLC
Fermentation
Effects on
Food Properties
EDITED BY
Bhavbhuti M. Mehta
Afaf Kamal-Eldin
Robert Z. Iwanski
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
© 2012 by Taylor & Francis Group, LLC
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
© 2012 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Version Date: 20120119
International Standard Book Number-13: 978-1-4398-5335-1 (eBook - PDF)
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts
have been made to publish reliable data and information, but the author and publisher cannot assume
responsibility for the validity of all materials or the consequences of their use. The authors and publishers
have attempted to trace the copyright holders of all material reproduced in this publication and apologize to
copyright holders if permission to publish in this form has not been obtained. If any copyright material has
not been acknowledged please write and let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit-
ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented,
including photocopying, microfilming, and recording, or in any information storage or retrieval system,
without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copyright.
com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood
Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and
registration for a variety of users. For organizations that have been granted a photocopy license by the CCC,
a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used
only for identification and explanation without intent to infringe.
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
© 2012 by Taylor & Francis Group, LLC
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
© 2012 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper
Version Date: 20120119
International Standard Book Number: 978-1-4398-5334-4 (Hardback)
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts
have been made to publish reliable data and information, but the author and publisher cannot assume
responsibility for the validity of all materials or the consequences of their use. The authors and publishers
have attempted to trace the copyright holders of all material reproduced in this publication and apologize to
copyright holders if permission to publish in this form has not been obtained. If any copyright material has
not been acknowledged please write and let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit-
ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented,
including photocopying, microfilming, and recording, or in any information storage or retrieval system,
without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copyright.
com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood
Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and
registration for a variety of users. For organizations that have been granted a photocopy license by the CCC,
a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used
only for identification and explanation without intent to infringe.
Library of Congress Cataloging‑in‑Publication Data
Fermentation : effects on food properties / editors, Bhavbhuti M. Mehta, Afaf
Kamal-Eldin, Robert Z. Iwanski.
p. ; cm. -- (Chemical and functional properties of food components series)
Includes bibliographical references and index.
ISBN 978-1-4398-5334-4 (hardcover : alk. paper)
I. Mehta, Bhavbhuti M. II. Kamal-Eldin, Afaf. III. Iwanski, Robert Z. IV. Series:
Chemical and functional properties of food components series.
[DNLM: 1. Fermentation. 2. Food Microbiology. 3. Food Contamination--prevention
& control. 4. Food Preservation--methods. 5. Foods, Specialized. QW 85]
664.001’57246--dc23 2012001491
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
© 2012 by Taylor & Francis Group, LLC
Contents
Preface......................................................................................................................vii
Editor ........................................................................................................................ix
Associate Editors ......................................................................................................xi
Contributors ...........................................................................................................xiii
Chapter 1 Introduction ..........................................................................................1
Bhavbhuti M. Mehta, Robert Z. Iwa´nski, and Afaf Kamal-Eldin
Chapter 2 Complex Microbial Communities as Part of Fermented Food
Ecosystems and Beneficial Properties..................................................7
Muhammad Imran, Nathalie Desmasures, and Jean-Paul Vernoux
Chapter 3 The Role of Fermentation Reactions in the Generation of Flavor
and Aroma of Foods ...........................................................................51
Javier Carballo
Chapter 4 Effect of Fermentation Reactions on Rheological
Properties of Foods ............................................................................89
Robert Z. Iwański, Marek Wianecki, Izabela Dmytrów, and
Krzysztof Kryża
Chapter 5 The Role of Fermentation Reactions in Changing the
Color of Foods ..................................................................................121
Esther Sendra, Maria E. Sayas-Barberá, Juana Fernández-
López, and Jose A. Pérez-Alvarez
Chapter 6 The Role of Fermentation in Providing Biologically Active
Compounds for the Human Organism .............................................151
Afaf Kamal-Eldin
Chapter 7 The Role of Fermentation in the Elimination of Harmful
Components Present in Food Raw Materials ...................................169
Aly Savadogo
v
© 2012 by Taylor & Francis Group, LLC
vi Contents
Chapter 8 Fortification Involving Products Derived from
Fermentation Processes ....................................................................185
Peter Berry Ottaway and Sam Jennings
Chapter 9 Fermented Cereal and Legume Products .........................................209
Afaf Kamal-Eldin
Chapter 10 Fermented Vegetables Products .......................................................231
Edyta Malinowska-Pańczyk
Chapter 11 Fermented Dairy Products ...............................................................259
Bhavbhuti M. Mehta and Maricê Nogueira de Oliveira
Chapter 12 Fermented Seafood Products ...........................................................285
Nilesh H. Joshi and Zulema Coppes Petricorena
Chapter 13 Fermented Meat Products ................................................................309
Kazimierz Lachowicz, Joanna Żochowska-Kujawska, and
Malgorzata Sobczak
Chapter 14 Process Control in Food Fermentation .............................................345
Robert Tylingo
Chapter 15 Final Remarks ..................................................................................361
Bhavbhuti M. Mehta and Afaf Kamal-Eldin
Index ......................................................................................................................363
© 2012 by Taylor & Francis Group, LLC
Preface
This book is composed of monographic chapters discussing the role of fermentation
reactions in modifications of the contents, chemical, functional, and sensory
properties, as well as biological activity of food components. The large variety of
food products obtained by fermentation of different raw materials all over the world
is presented. Special emphasis is placed on the effect of processing conditions on the
enzymatic, fermentative reactions leading to the generation of various products and
the development of desirable sensory, functional, and biological properties. Also, the
role of different fermentation products and various nutritional habits in supplying
the organism in many nutrients and other constituents that increase the human well-
being is presented.
Unique, concise chapters are contributed by experts on food biochemistry and
microbiology, food technology, and nutritionists having a sound background and
personal experience in research and academic teaching. The information available in
current world literature is critically evaluated and presented in a very concise and user-
friendly form in one medium-sized book.
The text is based on the research and teaching experience of the authors. Moreover,
they have also critically evaluated current literature, which they have cited in their
chapters. The book is primarily addressed to food science graduate students, as well
as to food technologists in the industry and in food quality control organizations who
participate in continuing education systems, to the teaching staff specializing in food
science and technology, researchers in food chemistry and technology, chemists,
technical personnel in food processing plants, and nutritionists. Many topics are also
interesting for students of chemistry and biology. Some sections of the book can be
used by other educated readers interested in the quality of food, such as journalists
and politicians interested in food, nutrition, and health issues. The book is useful as
a concise, valuable source in any university course on food chemistry. Such a course
is a must in teaching programs of food science and technology in any university in
the world. However, the book is not written as a textbook for a specific course with a
fixed number of teaching hours or credits. It is also useful as a resource for students
of nutrition.
A very strict editorial control in all stages of preparation of the material has been
exercised. In preparing the book, I have had the opportunity of working with a
large group of colleagues from several universities and research institutions. Their
ready acceptance of editorial suggestions and the timely preparation of high-quality
manuscripts are sincerely appreciated. I am very glad to work with my co-editor,
Prof. Afaf Kamal-Eldin, who has greatly helped in editing various chapters and
providing guidance, and without whose kind support, it would have been very
difficult to complete the book project. I also extend my sincere thanks to Prof. Robert
S. Iwanski for his help. I cannot forget Prof. Zdzisław E. Sikorski, series editor of the
Chemical and Functional Properties of Food Components Series who has provided
vii
© 2012 by Taylor & Francis Group, LLC
viii Preface
me with the opportunity to work as an editor of the book. He helped me in prepara-
tion of the table contents and guided me when required. Words cannot express my
sincere thanks to our all family members, friends, and colleagues who have helped
and provided moral support to us during the entire project.
Bhavbhuti M. Mehta
Editor
[email protected]
© 2012 by Taylor & Francis Group, LLC
Editor
Bhavbhuti M. Mehta is an assistant professor in the Dairy Chemistry Department,
Sheth M.C. College of Dairy Science at Anand Agricultural University, Anand
Gujarat, India. He earned his Bachelor of Technology. (dairy technology) and Masters
of Science (dairying) from Sheth M.C. College of Dairy Science, Gujarat Agricultural
University. Presently, he is pursuing his Ph.D. in the field of dairy chemistry. He
teaches various subjects on dairy and food chemistry at the undergraduate as well as
at the post graduate levels. His major specialty is various occurring physico-chemical
changes during milk and milk product processing, and food chemistry in general. He
is an associate editor of the International Journal of Dairy Technology and referee/
reviewer of a number of journals. He has published 25 technical/research/review
papers/chapters/booklets/abstracts/monographs in national as well as international
journals, seminars, and conferences.
ix
© 2012 by Taylor & Francis Group, LLC
