Abstract
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.
Highlights
Fermentation is a process that helps break down large organic molecules via the action of microorganisms into simpler ones
Abubakar et al determined the antioxidant activity of lactic acid bacteria during fermentation of skim milk via 1,1-diphenyl-2-picrylhydrazyl (D.P.P.H.) assay and observed free radical scavenging activity ranging from 14.7 to 50.8% (v/v) after fermentation up to 24 to 72 h, respectively [37]
The enzyme nattokinase produced by B. subtilis present in natto has been observed for its fibrinolytic activity [72,73]
Summary
Fermentation is a process that helps break down large organic molecules via the action of microorganisms into simpler ones. The composition of the substrates used and the fermenting microorganisms are the major factors that influence fermented food. For all the fermented foods and beverages that have been processing affect food fermentation [5]. Despite adding beneficial effects during fermentation, microorganisms in food help prevent many harmful beneficial effects during fermentation, microorganisms in food help prevent many harmful chemicals and microorganisms during the fermentation process. These microorganisms are chemicals and microorganisms during the fermentation process These microorganisms are responsible for the production of new enzymes that assist with digestion. Some of the most commonly prepared fermented foods/beverages with their fermenting microorganisms. L. sakei, L. curvatus, L. plantarum, Leuconostoc carnosum, Leuconostoc gelidium, B. licheniformis, E. faecalis, E. hirae, E. durans, Bacillus subtilis, L. divergens, L. carnis, E. cecorum, B. lentus
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
