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Cited by 873Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 143 of the 145 references it cites were found in a registry or an index.

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Open access
Sharma, Ranjana, Garg, Prakrati, Kumar, Pradeep, Bhatia, Shashi Kant, Kulshrestha, Saurabh·2020·Fermentation
DOI 10.3390/fermentation6040106
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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.

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2 of the 145 references couldn’t be matched to a known paper.

Research works printed but not linked: 7

  1. Okafor, 2009, Fermented foods and their processing, Biotechnology-Volume VIII: Fundamentals in Biotechnology, Volume 8, 19
  2. Vagelas, 2011, Bread contamination with fungus, Carpath. J. Food Sci. Technol., 3, 1
  3. Wiley, K.D., and Gupta, M. (2019). Vitamin B1 thiamine deficiency (Beriberi). StatPearls [Internet], Stat Pearls Publishing.
  4. Murata, 2006, Membrane interaction of soyasaponins in association with their antioxidation effect-Analysis of biomembrane interaction, Soy Prot. Res., 9, 82
  5. Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology, UP Press.
  6. Kolesarova, 1995, Vyskyt a vznik biogennych aminov v potravinach, Bull. PV, 34, 109
  7. Erginkaya, 1993, Determination of organic acids in fermented sausage, Gida, 18, 373

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Metadata

Authors
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S.
Affiliations
  • Shoolini University (IN)
  • Konkuk University (KR)
Corresponding author
Kulshrestha, Saurabh
ORCID
Venue
Fermentation
Publisher
MDPI AG
Published
2020-11-06
Volume
6
Issue
4
Pages
106
ISSN
2311-5637 (ISSN-L)
DOI
10.3390/fermentation6040106
OpenAlex
W3096329444
Cited by
824
References
145
Citations by year
2026: 139 · 2025: 239 · 2024: 178 · 2023: 150 · 2022: 75 · 2021: 41 · 2020: 1
FWCI
43.30
Type
journal article
Language
en
Open access
Licence
Locations
  • Fermentation (publishedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
National Mission on Himalayan Studies (GBPNI/NMHS-2018-19/HSF27-05/156)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
microbial fermentation, fermented foods, food quality, food stability, antioxidants, bioactive peptides, probiotic properties, antimicrobial activity, antinutritional factors, food toxins, microbial communities, storage conditions, sensory properties

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