生物技术
食物系统
持续性
发酵
食物垃圾
业务
食品加工中的发酵
食品科学
食品加工
农业
食品工业
粮食安全
生物
乳酸
工程类
废物管理
细菌
生态学
遗传学
作者
Yash Raj Rastogi,Rahul Thakur,Priyanka Thakur,Amit Mittal,Sasanka Chakrabarti,Samarjeet Singh Siwal,Vijay Kumar Thakur,Reena V Saini,Adesh K Saini
标识
DOI:10.1016/j.ijfoodmicro.2022.109666
摘要
Current modern dietary patterns throughout the world have resulted in adverse health implications. On the other hand, current agricultural practices and methods employed in food industries lead to the exploitation of the environment and generate nutrient-rich waste, which is underutilized. The simple answer to both these problems could be the adoption of fermentation technology. Due to the presence of functional microorganisms, fermented foods possess unique properties like probiotics properties, antimicrobial, antioxidant, peptide production, etc., imparting health benefits to consumers. Moreover, agricultural and food processing waste fermentation could generate value-added healthy foods and sustainable food sources. Not only this, fermented food products can be an essential source of generating livelihoods by producing necessary food ingredients through fermentation of commonly generated organic wastes in rural areas and encouraging and promoting traditional fermented recipes that are also healthy. This review discusses how reviving and promoting food fermentation technology can help reduce these two problems related to health and sustainability. Furthermore, the role of lactic acid bacteria and fungi like yeast, Penicillium , Acetobacter etc., in producing beneficial metabolites and their impact on controlling various lifestyle disorders and aging have been discussed. In addition, fermented foods also enrich gut microbiota, which imparts health benefits. • State of the art on recent advances in Food fermentation • Fermented foods as a solution to health problems related to the modern diet • Valorization of food waste into value-added healthy foods and sustainable production of food ingredients
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