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A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives
Author(s) -
Ashaolu Tolulope Joshua
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14181
Subject(s) - fermentation , food science , fermentation in food processing , microbiology and biotechnology , functional food , health benefits , organoleptic , food microbiology , food spoilage , business , lactic acid , biology , bacteria , medicine , traditional medicine , genetics
Summary Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria ( LAB ) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers’ awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective ‘ OMICS ‘‐based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be a paramount in the global food and emerging functional food market.