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Soybean-based fermented foods are commonly consumed worldwide, especially in Asia. These fermented soy-products are prepared using various strains of Bacillus, Streptococcus, Lactobacillus, and Aspergillus. The microbial action during fermentation produces and increases the availability of various molecules of biological significance, such as isoflavones, bioactive peptides, and dietary fiber. These dietary bio active compounds are also found to be effective against the metabolic disorders such as obesity, diabetes, and cardiovascular diseases (CVD). In parallel, soy isoflavones such as genistein, genistin, and daidzin can also contribute to the anti-obesity and anti-diabetic mechanisms, by decreasing insulin resistance and oxidative stress. The said activities are known to lower the risk of CVD, by decreasing the fat accumulation and hyperlipidemia in the body. In addition, along with soy-isoflavones fermented soy foods such as Kinema, Tempeh, Douchi, Cheonggukjang/Chungkukjang, and Natto are also rich in dietary fiber (prebiotic) and known to be anti-dyslipidemia, improve lipolysis, and lowers lipid peroxidation, which further decreases the risk of CVD. Further, the fibrinolytic activity of nattokinase present in Natto soup also paves the foundation for the possible cardioprotective role of fermented soy products. Considering the immense beneficial effects of different fermented soy products, the present review contextualizes their significance with respect to their anti-obesity, anti-diabetic and cardioprotective roles. [ABSTRACT FROM AUTHOR]

While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries. [ABSTRACT FROM AUTHOR]

Fungi of the Monascus species are used in Asia for the production of fermented foods, mainly due to the ability of these fungi to produce secondary metabolites such as pigments. Due to the growing discussion about the use of synthetic dyes and the fact that their ingestion is associated with harm to human health, studies have sought to replace these dyes using natural pigments, and new alternatives for the production of these natural pigments have been presented. In this context, Monascus pigments are a viable alternative for application in the food industry. This study aimed to evaluate different main carbon sources and pH conditions in the red pigment production of Monascus sp. We found that mannitol, when used as the only carbon source, stimulated the production of extracellular red pigment, reaching a concentration of 8.36 AU in 48 h, while glucose and sucrose reached concentrations of 1.08 and 1.34 AU, respectively. Cultivation in a bioreactor using mannitol showed great potential for optimizing pigment production and obtaining a high concentration of extracellular pigment in a short time, reaching a concentration of 25 AU in 60 h of cultivation. The change in pH altered the production of extracellular red pigment in a culture medium containing mannitol as a carbon source, demonstrating less potential than the use of static pH during cultivation in a bioreactor. Mannitol proved to be an efficient carbon source for M. pupureus under static pH conditions for both flask and benchtop bioreactor cultivation. [ABSTRACT FROM AUTHOR]

Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio-healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta-omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio-healthy profiles adapted to the agri-food market., (© 2024 The Authors. Biotechnology Journal published by Wiley-VCH GmbH.)

The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-based products, due to consumer's increasing demand for the health and environmental sustainability. Fermentation as a unique and effective tool plays an important role in the innovation of food products. Traditional fermented soy foods are popular in many Asian and African countries as nutritious, digestible and flavorful daily staples or condiments. They are produced by specific microorganisms with the unique fermentation process in which microorganisms convert the ingredients of whole soybean or soybean curd to flavorful and functional molecules. This review provides an overview on traditional fermented food produced from soy, including douchi , natto , tempeh , and sufu as well as stinky tofu, including the background of these products, the manufacturing process, and the microbial diversity involved in fermentation procedures as well as flavor volatiles that were identified in the final products. The contribution of microbes to the quality of these five fermented soy foods is discussed, with the comparison to the role of cheese ripening microorganisms in cheese flavor formation. This communication aims to summarize the microbiology of fermented soy foods in Asia, evoking innovative ideas for the development of new plant-based fermented foods especially plant-based cheese analogues. • Fermentation of plant-cheeses requires different starter cultures than dairy products. • Traditional fermented soy foods provide templates for suitable fermentation microbes. • Traditional fermented soy foods also inform on suitable processes. • Traditional knowledge can guide the selection of starter cultures for plant cheeses. [ABSTRACT FROM AUTHOR]

Many fermented foods containing vegetable leaves are mostly consumed in the world, particularly in Africa and Asia. These widespread foods represent the basic diet, in addition to their raw materials available, and constitute a significant share in the food of the local populations. Kawal, obtained by natural and alkaline fermentation of Senna obtusifolia also called Cassia obtusifolia leaves, is a much-appreciated food and largely consumed by the populations in Chad and Sudan. S. obtusifolia leaves play an important role in the food system for many communities in Africa. They are rich in essential amino acids and can be regarded as products of nutritional interest. The kawal contains considerable quantities of proteins and is used as a meat substitute. It is also rich in mineral salts and carbohydrates. The kawal technology production remains traditional with rudimentary equipment and an uncontrolled fermentation. However, this fermentation, although traditional, allows the elimination of the antinutritional factors contained in the leaves and also contributes to the improvement of the nutritional value and the development of aromatic compounds. It also makes it possible to increase the bioavailability of minerals and thus reduces the deficiency problems in humans. Bacillus and Lactobacillus genus in kawal play different beneficial roles to humans. Indeed, the kawal can be a source of probiotic microorganisms when the product is consumed without a stage of cooking after fermentation, thus keeping the probiotics alive and able to exert their beneficial effects for health. The transformation of this product constitutes a significant stake because of the generated incomes and thus contributes to the valorization of the forest resources and food safety. The technologies of the transformation of kawal not being well controlled and varying from one area to another, in the sight of an improvement, it is necessary to make a review on technologies of its transformation and on its nutritional value. [ABSTRACT FROM AUTHOR]

Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth. [ABSTRACT FROM AUTHOR]

Fermented soy foods (FSFs) are consumed as a common staple in many countries of Asia. They are receiving cosmopolitan demand because of their impressive functional properties. FSFs comprise numerous bioactive components and phytochemicals with multiple health benefits besides valuable nutrients. Research suggests that use of FSFs are more beneficial than their non-fermented forms because of their higher digestibility, functional components, good probiotic content and lower amount of anti-nutritional factors. Interestingly, a large body of evidence signifies antidiabetic properties of FSFs. A plethora of in vitro , in vivo and clinical experiments revealed that FSFs prepared either through traditional or standardized methods could be operative against hyperglycemia, insulin resistance, aberrant energy metabolism, oxidative stress and low-grade inflammation associated with diabetic pathophysiology. The antidiabetic efficacies of FSFs were attributed to various functional ingredients including bioactive peptides, isoflavones, polyphenols, and vitamins. The collective molecular insights in support of antidiabetic actions of FSFs and their derivative components unraveled a wide range of pharmacological targets, such as carbohydrate/lipid hydrolyzing enzymes, cell signaling molecules, transcription factors, and cell-surface transporters in multiple organ-system. The present review aims to summarize and systematically represent the antidiabetic potency of various fermentation-based soy foods including fermented soy paste, sauce, milk, condiment, permeate according to the interpretations from in vitro , pre-clinical and clinical data. Additionally, the pleotropic roles of biofactors underlying the anti-hyperglycemic potential of FSFs are deciphered in the present piece of work. Such cumulative representation along with current opinions and future perspectives could be helpful for the emergence of food-based therapeutics. [ABSTRACT FROM AUTHOR]

[Display omitted] • Glutamate, alanine, and leucine were the main free amino acids identified. • Six major amino acid metabolizing microbial genera were associated with most flavor compounds. • Halobacterium and Clostridium were core microbiota and amino acid metabolizers. • This study revealed the distribution of amino acid metabolic during golden pomfret fermentation. Golden pomfret (Trachinotus ovatus) is an important farmed fish in Asia, often consumed following salting and natural microbial fermentation. Flavor development in fermented foods depends on the metabolism of fermenting microbes, especially amino acid metabolism. However, the microbes involved in golden pomfret fermentation and the mechanism by which they regulate flavor development are largely unknown. Accordingly, in this study, we investigated the microbial community and volatile and non-volatile compounds during the traditional fermentation of golden pomfret, focusing on amino acid metabolism. Thirty-five volatile compounds were detected. Glutamate, alanine, and leucine were the main amino acids responsible for the development of the characteristic taste of fermented golden pomfret. Metagenomic analyses were performed, and microbial genes for amino acid metabolism were functionally annotated, revealing the underlying mechanisms of flavor development during fish fermentation. Halobacterium , Clostridium , Natrinema , Alkalibacillus , Natrialba , and Vibrio were the dominant microbial genera with a major contribution to amino acid metabolism during fermentation and were strongly correlated with the majority of volatile compounds. The study provides a theoretical reference for the mechanism of flavor formation and important information on the microbial sources of volatile compounds derived from amino acids. [ABSTRACT FROM AUTHOR]

Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of society. These fermented products have been enjoyed worldwide since time immemorial. Fermented products are popular due to their enhanced sensory attributes and probable health benefits, owing to the microorganisms and biochemical changes involved during fermentation. Rice, one of the popularly consumed cereal, forms a staple diet of many people across the globe especially Asia, Latin America and parts of Africa. Many traditional/ethnic fermented foods and beverages have been prepared from rice, since ages. Due to urbanization and change in lifestyles, traditional rice based fermented products are losing its popularity. Hence, there is an alarming need to explore these traditional food items scientifically to understand the relation among the fermented foods, microorganisms involved and their clinical studies assisted health benefits. Apart from conventional rice, pigmented rice varieties have the potential to be used as raw material in production of rice based fermented products, because of their phytochemical contents, that increase by many folds due to fermentation. This review is intended to assess an overview of the nutritional composition of various rice varieties, probiotics in fermented rice-based products, their intervention in improving health and possible applications in the food and beverage sectors, to regain the lost popularity of these ethnic products. [ABSTRACT FROM AUTHOR]

Abstract: Monascus has traditionally been used for the preparation of fermented products and as a food additive in Asia and is also a traditional Chinese medicine. The present review summarizes the underlying biochemical and molecular mechanisms that can explain anti-inflammation, antioxidation, hepatoprotection, inhibition of cancer cell invasion, and detoxification of dimerumic acid (DMA) isolated from Monascus-fermented products. DMA is an antioxidant that effectively inhibits liver damage and inflammation by attenuating oxidative stress in vitro and in vivo, which is stronger than silymarin, resveratrol, or curcumin. In addition, several lines of evidence have indicated that reactive oxygen species (ROS) promotes cancer cell invasion and suppress tumor development. DMA has been reported to attenuate ROS-induced invasion of SW620 (colorectal adenocarcinoma cells) greater than silymarin, resveratrol, and curcumin. These findings suggest that DMA has potential for development as a novel antioxidant for functional foods to act against several diseases-associated oxidative stress. [Copyright &y& Elsevier]

Abstract: Soybean koji is an important ingredient for traditional fermented food in South-East Asia and East Asia. It provides large amount of enzyme from koji mold, Aspergillus oryzae S., to digest nutrients in substrates. This study was aimed at production of certain enzymes in soybean koji and potential to be applied for accelerating fish sauce fermentation. Koji containing 60% soybean was used as substrate to investigate the enzyme production by A. oryzae S. The growth of this mold was enumerated by scanning electron microscope. During koji fermentation, pH increase of soybean koji was caused by enzymes production. The highest protease and amylase activities were 84.38 and 200 unit/g of dry weight, respectively. Moreover, growing of enzyme activities on soybean koji correlated with the growth of this mold. Electron micrograph showed that spores of A. oryzae S. were formed after 48h of cultivation period. Additionally, the highest enzymes activities were also shown in this stage. [Copyright &y& Elsevier]

The filamentous fungi Monascus spp., which have been used in traditional fermented food in Asia for centuries, are well-known producers of a group of bioactive metabolites that are widely used as food additives and nutraceutical supplements worldwide. However, its potential to produce the mycotoxin citrinin poses a threat to food safety. Here, a G-protein α-subunit-encoding gene, Mga1 ( Monascus G-protein alpha-subunit 1), which encodes a protein showing a high degree of identity to Group I α-subunits of fungal heterotrimeric G-proteins, was cloned from Monascus ruber M7. An Mga1-disrupted strain was obtained by homologous recombination. The disruptant produced approximately nine times more citrinin and 71% more pigments than the wild-type strain M7, indicating that the G-protein α-subunit encoded by Mga1 is involved in a signal transduction pathway regulating citrinin and pigment biosynthesis in M. ruber M7. [ABSTRACT FROM AUTHOR]

Pericarpium Citri Reticulatae 'Chachiensis' (PCR-Chachiensis), the pericarps of Citri Reticulatae Blanco cv. Chachiensis, is a food condiment and traditional medicine in southeast and eastern Asia. Its rich and various bacterial community awaits exploration. The present study is the first report on probiotic screening and characterization of bacteria from PCR-Chachiensis. Based on 64 culturable bacterial isolates, 8 strains were screened out to have great survival in the simulated gastrointestinal stressful condition, being nonhemolytic and without biogenic amine formation. They were identified by 16S rRNA gene sequencing as two Bacillus, three Lactobacillus, and three strains from Bacillales. Their probiotic properties, cholesterol-lowering potential and carbohydrate utilization capability were further investigated. Though these eight strains all displayed distinct cholesterol removal potential, Bacillus licheniformis N17-02 showed both remarkable cholesterol removal capability and presence of bile salt hydrolase gene, as well as possessing most of the desirable probiotic attributes. Thus, it could be a good probiotic candidate with hypocholesterolemic potential. Bacillus megaterium N17-12 displayed the widest carbohydrate utilization profile and the strongest antimicrobial activity. Hence, it was promising to be used as a probiotic in a host and as a fermentation starter in fermented food or feed. [ABSTRACT FROM AUTHOR]

Cross-over fermentations are processes in which a microorganism from one traditional fermentation process is introduced onto a new substrate and/or to a new partner. Here we show that Aspergillus oryzae normally used for the production of miso, a fermented soybean paste from Asia, can be applied to a traditional European fermented dairy product quark cheese, produced by fermenting milk with Lactococcus lactis. This cross-over fermentation resulted in a product with intense aroma properties, mainly due to high amounts of volatile fatty acids, ethyl esters, higher alcohols and ketones. Active metabolism of A. oryzae was required for alcohol production, whereas fat degradation occurred mainly due to enzymatic activities. Traditionally used practices in miso production, like mixing, addition of various amounts of salt and variations in fat content of the substrate altered metabolic and enzymatic properties of A. oryzae resulting in differences in final product characteristics. Aroma intensity of the product was shown by comparing volatile organic compounds with blue and white mould cheese. This study showed the potential of cross-over fermentation for novel food products. The enormous diversity of microorganisms used in traditional fermentation processes and the vast number of alternative substrates offer numerous opportunities for further novel fermented product development. • Cross-over fermentation (COF) offers opportunities for novel fermented foods. • Traditional practices influence product characteristics in cross-over fermentations. • Aspergillus oryzae ferments quark into dairy miso with intense aroma properties. • A. oryzae shows high potential for COF due to its high hydrolytic activity. [ABSTRACT FROM AUTHOR]

Soy sauce is a traditional fermented food in Asia. In this study, we determined the contents of biogenic amines (BAs) in commercial high-salt liquid-state fermented (HLF) soy sauce. Using high performance liquid chromatography (HPLC), we evaluated the effects of salinity on the synthesis of BAs during soy sauce fermentation. According to the results, various grades of HLF soy sauce demonstrated significant differences (p < 0.05) in the contents of BAs. The major BAs in laboratory-made soy sauce include spermidine (SPD), histamine (HIS), and tyramine (TYR). After fermentation, the contents of SPD, HIS, and TYR in the 20% salinity group were significantly (p < 0.05) reduced than those in the 16% and 18% salinity groups, suggesting that the salinity might be a crucial factor for reducing the biogenic amines during HLF soy sauce fermentation. We also found a positive correlation between the contents of amino nitrogen and biogenic amines. • The contents of BAs differed in various high-salt liquid-state soy sauce. • Spermidine, Histamine and Tyramine were the main BAs in laboratory-made soy sauce. • BAs in 20% salinity group significantly lower than 16% and 18% salinity group. • The contents of amino nitrogen positively related to the contents of BAs. [ABSTRACT FROM AUTHOR]

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in "omics"-based and future-oriented studies of the fermented products. [ABSTRACT FROM AUTHOR]

Fermented Asian foods have recently gained popularity, crossing from Asian communities to mainstream markets, in many western countries. However, less attention has been paid to the safety of these foods. In South-East Asia, fermented products are still produced following traditional methods. Therefore, consumers are not confident in their microbial safety. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products. A possible solution could be the use of starter cultures able to increase the safety of food stuffs. Starters could also help to standardize the production process and reduce ripening times. The current review addresses the role of lactic acid bacteria on the microbiological and chemical safety of Asian legume based fermented products. In particular, their role in the reduction of anti nutritional compounds (e.g. phytates) and protein allergenicity is discussed. Moreover, starters can inihibit the development of amino acid-decarboxylating microbes preventing the accumulation of biogenic amines, they can also be useful to reduce the accumulation of mycotoxins and inhibit pathogens' development. Finally, their role in the degradation of pesticides is analyzed. [ABSTRACT FROM AUTHOR]

South-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware of the health concerns regarding food additives; the health benefits of "natural" and "traditional" foods, processed with no added chemical preservatives, are becoming more and more attractive. Therefore, their confidence towards safety and quality of Asian fermented foods is low. Major food safety concerns are related not only to food production methods, but also to how foods are processed, stored, sold and consumed. In this review the main factors affecting food safety are analysed. They are not limited only to the improper use of chemicals such as pesticides or antibiotics, but also to improper processing and handling during storage which could provoke the accumulation of toxic compounds such as mycotoxins or biogenic amines. Urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth. Therefore, in the last part of this review directions to improve the food safety of fermented foods are proposed. • Several safety risks concern South-East Asia fermented food. • Bad agriculture practices are responsible for many contaminations. • The use of a selected flora could decrease many problems. • Many actors of the production chain seem unaware of the risks. • Some products exhibit a high safety quality showing that solutions exist. [ABSTRACT FROM AUTHOR]

Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and black bean is rare. This study was focused on fish sauce made from concentrated tuna cooking juice mixed with black bean koji. The experiment was divided into two stages. In the pre-fermentation stage, a suitable fermentation time with no salt added was determined. In the later fermentation stage, two preformatted samples of 4 and 7 days were added to salt water at 20 °Bé. In the pre-fermentation stage, the results show that the protease activity increased as time passed, but the pH value decreased. The highest browning degree was achieved after 120 days. In the later fermentation period, the total nitrogen contents for both experimental groups of 4 days and 7 days reached up to twice that of soy sauce. The total nitrogen content increased with time. In addition, the level of ammonia nitrogen increased from 0.08 to 0.15 g/dL in the first month. In conclusion, a new flavor of fermented sauce was produced in a shorter time and more effectively by combining tuna cooking juice and black bean. [ABSTRACT FROM AUTHOR]