Fermented Paste Research Articles

Impact of Lactobacillus rhamnosus GG fermentation on shelf life of Volvariella volvacea paste

AbstractPaste formulations of Volvariella volvacea (VV) were developed for its shelf-life enhancement. Egg stage fruiting bodies of mushrooms were used for preparation of salted, spiced, and their fermented pastes. Fermented paste formulations were developed using inoculation with Lactobacillus rhamnosus GG at 0.5% (w/w) and incubation for 2 days at 35 ± 2 °C. The unfermented VV paste was preserved with sodium benzoate of 0.065%, while fermented formulations were kept devoid of any chemical preservative. All formulations were packed in glass jars and retort bags, and thereafter treated in boiling water bath for one hour. The spiced, fermented VV paste scored highest in sensory evaluation and maximum crude protein and moisture contents, while lowest in contents of ash, fat, crude fibre, and carbohydrates. The fermented (salted and spiced) VV pastes showed variation in pH at 4 °C. Shelf life of 56 days was observed for fermented VV paste stored in glass jars under refrigerated conditions. The antioxidant analysis revealed that DPPH radical scavenging activity of fermented paste formulations increased significantly up to 21 days followed by gradual decrease until the 56th day, while total phenolic content of all paste formulations decreased with storage time. Hence, fermented spiced paste showed enhanced nutritive and antioxidative potential and shelf life up to 56 days.

Calcium- and Sodium-Rich Food Intake among Koreans with and without Metabolic Syndrome: Cross-Sectional Analysis of the Korean Genome and Epidemiology Study.

The prevalence of metabolic syndrome (MetS) is increasing. While calcium and sodium are known nutritional factors used for managing MetS, few studies have focused on food-based analyses. This cross-sectional study examined the distribution of calcium- and sodium-rich food intake among Koreans with MetS. This cross-sectional analysis evaluated 130,423 participants from the Health Examinees-Gem cohort study. Foods contributing up to 90% of the calcium and sodium intake were selected from the semi-quantitative food frequency questionnaire, and consumption levels were calculated. MetS was defined as satisfying three or more criteria from the National Cholesterol Education Program Adult Treatment Panel III. The results are presented as odds ratios (OR) with an interquartile range (ORIQR) and 95% confidence interval. Participants with MetS showed a low calcium intake (ORIQR = 0.95 and 0.92 for men and women, respectively), low consumption of dairy products (ORIQR = 0.92 and 0.89), beverages except for coffee or green tea (ORIQR = 0.97 and 0.96), and bread (ORIQR = 0.96 and 0.94). Men with MetS consumed high total sodium (ORIQR = 1.04), and large amounts of Kimchi (ORIQR = 1.03), fermented paste (ORIQR = 1.04), and noodles (ORIQR = 1.07). Women with MetS consumed more Kimchi than those without MetS (ORIQR = 1.04). The odds ratio for the low calcium and high sodium group compared to the high calcium and low sodium group was 1.26. The MetS group consumed less calcium-rich foods and more sodium-rich foods than those without MetS. Patients with MetS might benefit from precise recommendations of high calcium-rich and low sodium-rich foods.

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans. The misos were produced at Noma, a restaurant in Copenhagen, Denmark. Samples were analysed with biological and technical triplicates at the beginning and end of fermentation. We also incorporated in this study six samples of novel misos produced following the same recipe at Inua, a former affiliate restaurant of Noma in Tokyo, Japan. To analyse microbial community structure and diversity, metabarcoding (16S and ITS) and shotgun metagenomic analyses were performed. The misos contain a greater range of microbes than is currently described for miso in the literature. The composition of the novel yellow pea misos was notably similar to the traditional soybean ones, suggesting they are a good alternative, which supports our culinary collaborators’ sensory conclusions. For bacteria, we found that overall substrate had the strongest effect, followed by time, treatment (nixtamalisation), and geography. For fungi, there was a slightly stronger effect of geography and a mild effect of substrate, and no significant effects for treatment or time. Based on an analysis of metagenome-assembled genomes (MAGs), strains of Staphylococccus epidermidis differentiated according to substrate. Carotenoid biosynthesis genes in these MAGs appeared in strains from Japan but not from Denmark, suggesting a possible gene-level geographical effect. The benign and possibly functional presence of S. epidermidis in these misos, a species typically associated with the human skin microbiome, suggests possible adaptation to the miso niche, and the flow of microbes between bodies and foods in certain fermentation as more common than is currently recognised. This study improves our understanding of miso ecology, highlights the potential for developing novel misos using diverse local ingredients, and suggests how fermentation innovation can contribute to studies of microbial ecology and evolution.

High Levels of Fungal and Aflatoxin Contamination of the Production Stages of the Local Brew (Ajono) consumed in Uganda

Local brew commonly known as Ajono is a widely consumed alcoholic beverage in Uganda. Handling practices along the production stages of the local brews may create a conducive environment for fungal colonization. This study aimed to assess fungal and aflatoxin contamination along the different production stages of Ajono from Soroti District in Eastern Uganda. A total of 180 samples were collected from the different stages along Ajono production. An interview guide was used to assess the processing practices while fungal contamination was assessed using standard microbiological methods. The study found that there are three main stages during Ajono production, namely; millet grain, fermented paste, and the liquid (Ajono) stages. During the paste fermentation stage, brewers used plastic drums (50%), pits (47%) or pots (3%) as fermentation vessels. Samples from plastic drum fermentation vessels had higher levels of fungal contamination than those from the pits and pots. Furthermore, several moulds genera including Aspergillus spp., Fusarium spp., Alternaria spp., Rhizopus spp., Penicillium spp., Cladosporium spp., and Acremonium spp. were identified along the production stages, with Aspergillus spp. as the most prevalent moulds at all stages of Ajono production. Two yeast genera; Saccharomyces spp. and Candida spp. were also isolated. Total Aflatoxin B and G group was detected along the production stages of Ajono with the highest prevalence (78.6%) seen in the liquid Ajono from pit fermenters and 68.8% in drum fermenters. Overall, all three stages of Ajono production; millet grain, fermented paste, and the liquid Ajono stages were highly contaminated with aflatoxigenic fungi which may cause adverse health effects under continued and sustained consumption of the brew

Chemical, Functional and Sensory Properties of Ogi–Mango Mesocarp Flour

Ogi, a cereal fermented paste was produced from maize fortified with mango mesocarp. This would definitely result in increased protein intake for consumers since most of the grain protein would still be present in the ogi (except for what is leached during steeping and in the wash water). However, there was decrease in fat and protein content of the blends as the substitution increases. The slight variation in carbohydrate content may be due to alterations in other components (protein, fat, ash, fibre and moisture). The study also recorded reduction in viscosity as the mango mesocarp flour increased. The decrease in viscosity may be ascribed to the reduction of fermented maize flour which consequently reduced the starch content of the blends. The lower viscosity observed in the flour indicated that it could be used as a weaning food. Also the hygroscopicity of the flour increased with mango mesocarp flour inclusion. This may be ascribed to the presence of more hydrophilic carbohydrate from reducing sugars in the mango mesocarp flour. Βeta-carotene increased with increase in mango mesocarp inclusion. Sensory evaluation of the samples was carried out using semi-trained panel consisting of ogi-pap consumers who are familiar with with ogi-pap quality. The control (Sample A) was rated low; in all; the attributes increased significantly (P≤ 0.05) as the percentage of mango mesocarp flour increased. The blends with higher percentages of mango mesocarp flour were most preferred. This implies that incorporation of mango mesocarp flour could improve the sensory attributes of fermented maize flour. The preference for the taste and flavour of the blends increased significantly (P≤ 0.05) with increase in percentage of mango mesocarp flavor. The increase in preference may be attributed to the sugar and flavor components of mango fruits respectively.

Effect of Peony (Paeonia ostii) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation.

Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3. Under this ratio, the maximum enzyme activities of neutral protease, amylase, and glucoamylase were 1177.85, 686.58, and 1564.36 U/g, respectively, and the koji obtained was subjected to maturation. During post-fermentation, changes in the fermentation characteristics of the paste samples were monitored, and it was found that compared to the soybean paste without PSM, the enzyme activities maintained at a relatively good level. The PSM soybean paste contained a total of 80 flavor compounds and 11 key flavor compounds (OAV ≥ 1), including ethyl isovalerate, isovaleric acid, hexanal, phenylacetaldehyde, 3-Methyl-1-butanol 4-heptanone, 2-pentylfuran, methanethiol ester caproate, isoamyl acetate, 3-methyl-4-heptanone, and isovaleraldehyde. These findings could be used to improve the quality of traditional fermented paste, enrich its flavor, and simultaneously promote PSM as a valuable resource for fermented foods.

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

Vitamin A deficiencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for young children. Thus, the study focuses on food fortification using orange-fleshed sweet potato (OFSP) as fortifier as studies have confirmed the presence of nutrients that can help meet the Vitamin A dietary requirement. The cereals were soaked ambient temperature (27 ± 1°C) for 72 hours and were blended with OFSP (90:10, 80:20, 70:30, 60:40, 50:50), and the formulated products were studied for Vitamin A, β-carotene, proximate composition, physicochemical, functional properties, and storage. Application of OFSP as forticant increased the Vitamin A (4.98-6.65 mg/100 g), β-carotene (0.10-0.17 mg/100 g) and the calorific value (222.03-301.75 kcal) of the gluten-free multi-grain cereal paste. The addition of OFSP also increased the ash content (1.41%-3.35%), crude fiber (2.56%-4.225%), carbohydrate (39.83%-48.35%), total solid content (55.20%-60.87%), and water absorption capacity (112.20%-137.49%) of the formulated cereal samples. The fortified fermented paste was objectively stable throughout on the shelf from the storage studies. The study deduced that addition of orange-fleshed sweet potato to fermented mixed cereal paste as a fortifier can help increase the nutritional quality of the complementary food.

Comparison of the laxative effects of Korean Gochujang containing different microbiota on loperamide-induced constipation in ICR mice.

The prevalence of constipation, one of the common gastrointestinal (GI) diseases, has been gradually increasing. Gochujang, a traditional Korean fermented paste, has various microbiota and exerts diverse health beneficial effects. However, the ameliorative effect of Gochujang on constipation is unexplored. Seven-week-old ICR mice were divided into five groups: the normal group, the loperamide (LOP) group, the LOP + mosapride citrate (3 mg per kg BW, MOSA) treated group, the LOP + BMG Gochujang (2 g per kg BW) group, and the LOP + VMG Gochujang (2 g per kg BW) group. Gochujang alleviated constipation by increasing defecation frequency and water content in feces by reducing AQP3 mRNA expression. Additionally, Gochujang increased GI transit time and excitatory neurotransmitter levels and decreased inhibitory neurotransmitter levels. Moreover, Gochujang reduced mitogen-activated protein kinase (MAPK) activation and increased the c-Kit/SCF signaling pathway, suggesting that Gochujang regulates the enteric nervous system (ENS). Interestingly, BMG and VMG differently influenced the gut microbiota composition. Both Gochujang groups significantly decreased the Bacteroidetes and Firmicutes ratio compared to the LOP group. However, among Firmicutes genera, Acetatifactor was only reduced in BMG, and VMG only decreased Caproiciproducens and Acutalibacter. In summary, Gochujang effectively alleviated LOP-induced constipation outcomes regardless of their different microbial communities by ameliorating GI motility and changing the gut microbiota composition.

Dietotherapeutic potency of ornamental lentil dumpling, a traditional food preparation from South West Bengal, India

Gahana bori (in Bengali) or ornamental lentil dumpling is a state-of-art preparation designed in the form of paisleys, ornaments or flowers, used as a decorative adjunct with the main dish.. Here, we have made an attempt to evaluate the dirtotherapeutic potency of this traditional preparation. The principal ingredient is the Vigna mungo (blackgram/ urad bean). In its preparation, the soaked bean is pasted and placed on a cloth piece having a central small pore. The fermented paste is squeezed onto the poppy seeds containing plate in such a way that it looks like an ornament. The sundried preparation is generally fried in oil and served along with the meal. For the first time, we have scientifically explored Gahana bori. The number of total aerobes, total anaerobes, yeast, mould, and LAB were increased during soaking. The contents of free phenolics and flavonoids were increased in the fermented paste and that also reflected by the higher in vitro DPPH antioxidant activity. The levels of B-group of vitamins particularly the quantity of riboflavin, thiamin, folic acid, vitamin B12, and vitamin C were also enriched in the products. The water extract of this product exhibited a notable antibacterial activity against enteropathogens. Thus, the lentil-based Gahana bori is not only improved the appearance or presentation of food product but also the same have a good health beneficial potentiality.

Production and Nutritional Charactistics of Gowe Flour, a Traditional Fermented Food Produced from Corn in Benin

The objective of this study is to develop an adequate preservation process for gowé, a fermented paste of germinated maize grains. To do this, drying experiments and physicochemical and nutritional analyzes were carried out. The results of the physicochemical analyzes showed that the pH, the dry matter and the proteins decrease during the fermentation. After 12 hours of fermentation, the dough obtained showed on average a pH of 3.9, an acidity of 13.31%, a moisture content of 67.15% and a protein content of 9.18%. Moreover, the evaluation of the nutritional characteristics revealed that gowé was richer in magnesium than in calcium and iron. In addition, the introduction of the drying system in the gowé production technology made it possible to obtain a product in the form of a biscuit with a pleasant aroma, which was ground by a disc mill to obtain the gowé flour. Analyzes showed that this flour had a pH of 3.95 with a moisture content of 9.7%. It contained proteins, calcium, iron and was richer in magnesium with a content of 73.72mg/100g. Statistical analysis of the data obtained indicated that apart from the dry matter, there was no significant difference (P≤0.05) found between the fermented dough and the gowé flour. This drying technology therefore makes it possible to maximize the nutrients and can therefore be recommended to producers.

Study of rheological characteristics of fermented milk paste with spices

Research object: rheological characteristics of fermented milk pastes with spices.
 Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process for the production of fermented milk products.
 Main scientific results: the results of the dispersion analysis of spices show that their particle size is in the range of 250 … 400 microns. This size is optimal for the extraction of biologically active substances of spices, which will contribute to greater assimilation by the human body. And also optimally to avoid caking of raw materials and the manifestation of moisture-absorbing properties.
 It was found that the degree of syneresis of fermented milk pastes with spices is within 10 %. With the addition of cinnamon and fenugreek spices, the degree of syneresis is lower compared to other examples. This is due to the fact that spices contain a solution of fiber, which allows them to retain free moisture. The spice cinnamon is a dried bark that naturally contains polysaccharides, while fenugreek contains up to 30 % mucus, which also has a high moisture-absorbing capacity. With such a low serum separation, the stabilizing effect is sufficient to prevent spontaneous whey separation.
 Based on the results of the rheological properties of the product, it was established that fermented milk pastes belong to viscoplastic systems with a normal consistency. There was a slight difference in the shear stress index for pastes based on fermented milk low-fat soft dietary cheese and sour cream with a fat mass fraction of 20 % – by an average of 50 Pa. This characteristic is due to the hydrophilic characteristics of the protein.
 The area of practical use of the research results: scientific research concerns the technology of dairy products in the food industry.
 Innovative technological product: the obtained scientific result is an opportunity to improve the technological process of fermented milk products.
 The scope of implementation of an innovative technological product: the results obtained give grounds to assert the ability to translate into a real industrial creation.

GARLIC-GINGER AS POTENTIAL BIO-PRESERVATIVE IN FERMENTED MAIZE AND SORGHUM PASTES

Garlic and ginger are natural spices with potentials as biopreservatives and allied health benefits. Fermented pastes either from maize or sorghum have a shelf life of fewer than 10 days except when refrigerated. In this study, garlic and ginger were added separately and in combinations to the fermented pastes prepared from maize and sorghum grains with a view to extending its shelf life resulted in 7 treatments. During storage for 4 weeks at ambient and refrigeration temperatures, the microbial load was enumerated and isolates identified using conventional methods. Physicochemical properties and shelf-life of the paste were also evaluated. Prominent in the fermented pastes during storage were 8 species of lactic acid bacteria and yeast (Saccharomyces cerevisiae and Saccharomyces rouxii). Garlic inhibited the growth of Candida utilis, Candida mycoderma, Candida tropicalis, Candida krusei, and Rhodotorula glutinis in paste during storage. Bio-preserved paste using 4% garlic with 2% ginger had the best preservative effect on total viable counts (8.29-11.30 CFU/g), lactic acid bacteria (8.3-9.70 CFU/g) and yeast (4.69-9.45 CFU/g) counts. The study established that fermented pastes produced from either maize or sorghum can be effectively bio preserved using garlic, ginger, and garlic-ginger at 2 or 4 % for 4 weeks without spoilage at ambient temperature (27± 2oC); thus, extending its shelf life.

Research of the water activity indicator of fermented milk pastes

Research of the water activity indicator of fermented milk pastes

Predictive Growth Modeling of Listeria monocytogenes in Rice Balls and Its Risk Assessment

This study aimed to investigate the growth of Listeria monocytogenes in rice balls and to conduct its microbial risk assessment based on the Korean dietary pattern. Each tuna or ham rice ball was mixed with mayonnaise, soy sauce, or gochujang, a Korean traditional fermented red peeper paste, which was artificially contaminated with L. monocytogenes and then stored at 7°C–25°C to assess bacterial growth. Growth data were analyzed using three primary models (the Huang, Baranyi, and Gompertz models), and the growth pattern was found to fit well to the Baranyi model based on the following five statistical criteria: root mean square error (0.38–0.56), Akaike’s information criterion (−51.55–−26.99), coefficient of determination (0.72–0.97), bias factor (0.97–1.01), and accuracy factor (1.06–1.18). The effects of temperature on bacterial growth rate and lag time were evaluated using the square root model. The minimum growth temperature for L. monocytogenes in tuna or ham rice balls was the lowest when they were mixed with mayonnaise (−9.44°C or −15.37°C, respectively). Risk assessment using FDA-iRISK showed that tuna or ham rice balls mixed with gochujang exhibited the highest microbial risk among all the rice balls tested, regardless of the storage temperature. Tuna or ham rice balls mixed with gochujang had the highest disability-adjusted life years per year (0.015) followed by ham rice balls mixed with soy sauce (0.011–0.015) or mayonnaise (0.006–0.015) and then tuna rice balls mixed with soy sauce (0.006–0.008) or mayonnaise (<0.001). In conclusion, our results, determined using predictive growth models, allow the assessment of potential risk ranking associated with the consumption of rice balls contaminated with L. monocytogenes based on the number of illnesses experienced per serving and the disease burden.

Lipopolysaccharide neutralizing protein in Miso, Japanese fermented soybean paste.

Miso, a fermented paste made from soybeans, is used traditionally for seasoning of food. It has been a protein and nitrogen source since ancient times in Japan because of its high nutritional value. Furthermore, it has important health functions such as the estrogen-like activity of isoflavones, anti-oxidation, and angiotensin-converting-enzyme inhibition activity. Moreover, it has activity for neutralization of lipopolysaccharide (LPS) from Escherichia coli. Nevertheless, the mechanisms of that activity remain unclear. For this study, we purified and identified the proteins responsible for LPS-neutralization. After proteins were isolated from a miso extract using Blue native polyacrylamide gel electrophoresis, a protein found at 10 to 30kDa on the polyacrylamide gel was identified using nano LC-MS/MS as 2S albumin in soybean (Glycine max). The protein had two LPS binding motifs: SKWQHQ (22 amino acid residues) and EKQKKKMEKE (131 amino acid residues). The protein in miso was found to have LPS neutralization activity, as assayed by prostaglandin D2 (PGD2 ) production from macrophage cells. The PGD2 production by macrophage cells was inhibited by LPS-neutralizing protein (LNP) from miso. Particularly, 50mg/mL of LNP solution and LPS (10µg/mL) inhibited production of PGD2 from the cells. The data were inferred as significantly different (P < 0.05) from statistical analyses by analysis of variance testing and Tukey tests. The 2S albumin in soybean is LNP, an LPS-neutralizing protein, produced in miso. PRACTICAL APPLICATION: A protein from miso fermented soy paste neutralizes an Escherichia coli intestinal bacterial product, lipopolysaccharide (LPS), which causes intestinal inflammation. Miso and its protein are anticipated for use as a probiotic agent to prevent intestinal inflammation in humans and domestic animals. Miso is useful not only as a seasoning for food, but also as a health-functional food because it is an LPS-neutralizing agent.

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes.

Fermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary mechanism of pathogenicity is by inhibiting protein synthesis and inducing oxidative stress using cytochrome P450 (CYP) enzymes. The level of mycotoxin production is dependent on the pre-harvest or post-harvest stage. It is possible to implement methods to control mycotoxins by using appropriate antagonistic microorganisms, such as Aspergillus niger, Lactobacillus plantarum, and Saccharomyces cerevisiae isolated from ordinary foods. Also, drying products as soon as possible to avoid condensation or moisture absorption in order to reduce the water activity to lower than 0.82 during storage is also effective. Furthermore, organic acid treatment during the soaking process reduces toxins by more than 90%. Some novel detection technologies based on magnetic adsorption, aptamer probes, and molecular-based methods were applied to rapidly and accurately detect mycotoxins in fermented pastes.

Isolation and Identification of Protease Enzyme Producing Bacteria from Fermentation of Gonad Sea Urchin (Echinothrix calamaris)

Bekasang of gonad sea urchin is one of the traditional fermentation products which generally involves microorganism spontaneous fermentation. Fermented paste products have a long shelf life and are processed quite easily using protease enzymes. Good exploration of producing protease from bakasang is needed to obtain the protease enzyme-producing microorganism with different characters. The method used in this research is screening with clear zone, measuring the activity of crude extract of protease enzyme characterization of bacteria through gram staining. Identification of potential microorganisms through 16S rRNA sequence. The results showed that there were eight isolates of protease enzyme-producing bacteria (G1, G2, G3, G4, G5, G6, G7, and G8) indicated by clear zones around single-colonic bacterial streaks. Only five bacterial isolates (G1, G4, G6, G7, and G8) were tested for the enzyme activity. These isolates have characteristics of positive gram bacteria. The interpretation of the results of molecular analysis using PCR and BLASTN sequences of 16S rRNA gene from five bacterial isolates, showed the identity of bacteria as: G1 was Staphylococcus piscifermentans strain CIP103958 with 99% similarity; Isolate G4 was Staphylococcus saprophyticus strain ATCC 15305 with 99% similarity; Isolate G6 was Staphylococcus condimenti F-2 strain with 99% similarity; Isolate G7 was Bacillus amyloliquefaciens subsp. plantarum strain FZB42 with 99% similarity; And G8 isolates was Lactobacillus plantarum strain JCM 1149 with 99% similarity.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Cooking to be Modern but Eating to be Healthy: The Role of Dawa-Dawa in Contemporary Ghanaian Foodways

Dawa-dawa, the Hausa name for the fermented paste made from the seeds of the African locust bean tree (Parkia biglobosa) is a widely used ingredient in soups in the semi-arid regions of West Africa. With a very distinctive odor and taste, the perceived palatability of dawa-dawa has decreased over the past few decades, a shift in taste that has occurred alongside the increased availability of industrially produced bouillon cubes marketed for soup preparation. Instead of dichotomizing dawa-dawa and bouillon cubes, the intent of this paper is to use dawa-dawa as a means to explore how global pressures complexly contribute to processes of dietary change in rural West Africa. In this context there are two distinguishable fronts of global capitalism—one that shapes norms of what it means to be a “modern” cook or eater and one that shapes preferred and healthy diets as inaccessible. The intersection of these two processes produces what I argue are eaters in rural Upper West Ghana who overtly disregard dawa-dawa for its sensual properties, but who simultaneously and in a more covert manner retain alliance to its nutritional contribution.

Prospects of innovative functional foods based on biologically active dietary supplement (BADS) "VITAZAR"

The development of syn- and metabiotics is one of the most important technological lines of reserch in the production of functional foods. The positive effect of these products is achieved by the addition of enrichment components into the formulations that provide selective stimulation of the of intestinal normal flora's growth or activates it’s metabolic activity. In this regard, scientific and practical interest seem to study the possibility of expanding the range of synbiotic products containing not less than107 CFU / ml of the probiotic microorganisms on the dairy, vegetable-dairy (protein-free milk), or only on the plant-based medium without dairy ingredients. In the research work we have studied the conditions for the accumulation of biomass of probiotic microorganisms consortium, consisting of L. casei subsp. Rhamnosus, L. acidophilus, L. plantarum, L. fermentum, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis on nutrient mediums containing 1-20 % wheat germ flour Vitazar. The quantitative assessment of the accumulation of probiotic microflora biomass and its metabolites in milk-vitazar based, whey- vitazar based, water-vitazar based nutrient mediums has been carried out . The concentration of Lactobacterium and Bifidobacterium in active form in quantity of 109 CFU / ml has been reached. It was found out that Vitazar, being a source of dietary fibers and a wide range of carbohydrates, is capable to support the growth of Lactobacterium and Bifidobacterium, forming the favorable environment. The accumulation of probiotic microflora has been observed by the increasing of titratable acidity due to lactose fermentation by β-galactosidase, produced by microorganisms of the consortium. The main stages of the process of the accumulation microbiomass have been identified in the study of the kinetics of the fermentation process. The derived fermented pastes, containing 20 % and 30 % Vitazar are recommended as a component of formulations of functional products.