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 Fermentation
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
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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
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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

Downloaded by [Anand Agriculture University] at 08:11 26 August 2015

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-
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Visit the Taylor & Francis Web site at
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© 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

Downloaded by [Anand Agriculture University] at 08:11 26 August 2015

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

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Bhavbhuti M. Mehta, Robert Z. Iwański, 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

© 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
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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
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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
bhavbhuti5@yahoo.co.in
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© 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
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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

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© 2012 by Taylor & Francis Group, LLC

 Associate Editors
Afaf Kamal-Eldin is a professor of food science at the United Arab Emirates
University in Al-Ain, UAE. Her major specialty is chemistry, biochemistry and
nutrition related to bioactive compounds and to food chemistry in general. She is a
member of the editorial boards of a number of journals and has edited/co-edited four
books published by the American Oil Chemists’ Society Press. She has published
about 150 original publications and 30 reviews and book chapters in addition to a
large number of conference abstracts. Afaf is conducting research and teaching in
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the area of food for health and has supervised a large number of M.Sc. and Ph.D.
theses.

Robert Z. Iwański is an assistant professor in the Department of Food Technology

at the West Pomeranian University of Technology in Szczecin, Poland. His major
research specialization is food microbiology, but he also holds a professional degree
in bakery technology. His main research interest regards the effect of lactic acid
bacteria and fermentation processes on the rheological properties of various species
of bread baked from conventional and unconventional types of flour. Dr. Iwanski
is the author of 15 original publications and has presented numerous conference
papers. As an expert of the Polish bakery industry he prepared several opinions
regarding industrial bakery processes. He teaches mainly on fermentation and
cereal technology at the undergraduate and post graduate levels and participates as
an instructor in courses organized for Polish farmers, supported by the European
Union.

xi

© 2012 by Taylor & Francis Group, LLC

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© 2012 by Taylor & Francis Group, LLC

 Contributors
Javier Carballo
Food Technology Department
University of Vigo
Ourense, Spain
Maricê Nogueira de Oliveira
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Department of Biochemical and
Pharmaceutical Technology
São Paulo University
São Paulo, Brazil
Nathalie Desmasures
Unité des Micro-organismes d’Intérêt
Laitier et Alimentaire
Université de Caen Basse-Normandie
Caen, France
Izabela Dmytrów
Department of Dairy Technology and
Food Storage
West Pomeranian University of
Technology
Szczecin, Poland
Juana Fernández-López
IPOA Research Group, AgroFood
Technology Department
Escuela Politécnica Superior de
Orihuela
Miguel Hernández University
Orihuela-Alicante, Spain
Muhammad Imran
Department of Microbiology
Quaid-i-Azam
Islamabad, Pakistan
© 2012 by Taylor & Francis Group, LLC
Robert Z. Iwański
Department of Food Technology
West Pomeranian University of
Technology
Szczecin, Poland
Sam Jennings
Berry Ottaway & Associates Ltd.
Hereford, United Kingdom
Nilesh H. Joshi
Fisheries Research Station
Junagadh Agricultural University
Okha, India
Afaf Kamal-Eldin
Department of Food Science
United Arab Emirates University
Al-Ain, United Arab Emirates
Krzysztof Kryż a
Laboratory of Food Storage
West Pomeranian University of
Technology
Szczecin, Poland
Kazimierz Lachowicz
Meat Science Department
West Pomeranian University of
Technology
Szczecin, Poland
Edyta Malinowska-Pańczyk
Department of Food Chemistry,
Technology and Biotechnology
Gdansk University of Technology
Gdansk, Poland
xiii
 xiv
Bhavbhuti M. Mehta
Dairy Chemistry Department
Sheth M.C. College of Dairy Science
Anand Agricultural University
Anand Gujarat, India
Peter Berry Ottaway
Berry Ottaway & Associates Ltd.
Hereford, United Kingdom
Jose A. Pérez-Alvarez
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IPOA Research Group, AgroFood
Technology Department
Escuela Politécnica Superior de
Orihuela
Miguel Hernández University
Orihuela-Alicante, Spain
Zulema Coppes Petricorena
Department of Biochemistry
University of the Republic of Uruguay
Montevideo, Uruguay
Aly Savadogo
Département de Biochimie-Microbiologie
Universite de Ouagadougou
Ouagadougou, Burkina Faso
Maria E. Sayas-Barberá
IPOA Research Group,
AgroFood Technology
Department
Escuela Politécnica Superior de
Orihuela
Miguel Hernández University
Orihuela-Alicante, Spain
© 2012 by Taylor & Francis Group, LLC
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Contributors
Esther Sendra
IPOA Research Group, AgroFood
Technology Department
Escuela Politécnica Superior de Orihuela
Miguel Hernández University
Orihuela-Alicante, Spain
Malgorzata Sobczak
Meat Science Department
West Pomeranian University of
Technology
Szczecin, Poland
Robert Tylingo
Department of Food Chemistry
Gdansk University of Technology
Gdansk, Poland
Jean-Paul Vernoux
Unité des Micro-organismes d’Intérêt
Laitier et Alimentaire
Université de Caen Basse-Normandie
Caen, France
Marek Wianecki
Department of Food Technology
West Pomeranian University of
Technology
Szczecin, Poland
.
Joanna Zochowska-Kujawska
Meat Science Department
West Pomeranian University of
Technology
Szczecin, Poland