The chemical reaction of lactic acid fermentation is as follows:. Bacteria of several gram-positive genera, including Lactobacillus , Leuconostoc , and Streptococcus , are collectively known as the lactic acid bacteria LAB , and various strains are important in food production. During yogurt and cheese production, the highly acidic environment generated by lactic acid fermentation denatures proteins contained in milk, causing it to solidify.
When lactic acid is the only fermentation product, the process is said to be homolactic fermentation ; such is the case for Lactobacillus delbrueckii and S. One important heterolactic fermenter is Leuconostoc mesenteroides , which is used for souring vegetables like cucumbers and cabbage, producing pickles and sauerkraut, respectively. Lactic acid bacteria are also important medically. The production of low pH environments within the body inhibits the establishment and growth of pathogens in these areas.
For example, the vaginal microbiota is composed largely of lactic acid bacteria, but when these bacteria are reduced, yeast can proliferate, causing a yeast infection. Additionally, lactic acid bacteria are important in maintaining the health of the gastrointestinal tract and, as such, are the primary component of probiotics.
Another familiar fermentation process is alcohol fermentation , which produces ethanol. The ethanol fermentation reaction is shown in Figure 1. In the first reaction, the enzyme pyruvate decarboxylase removes a carboxyl group from pyruvate, releasing CO 2 gas while producing the two-carbon molecule acetaldehyde.
The ethanol fermentation of pyruvate by the yeast Saccharomyces cerevisiae is used in the production of alcoholic beverages and also makes bread products rise due to CO 2 production. Outside of the food industry, ethanol fermentation of plant products is important in biofuel production.
Figure 1. The chemical reactions of alcohol fermentation are shown here. Ethanol fermentation is important in the production of alcoholic beverages and bread. Without these pathways, glycolysis would not occur and no ATP would be harvested from the breakdown of glucose.
Many of these different types of fermentation pathways are also used in food production and each results in the production of different organic acids, contributing to the unique flavor of a particular fermented food product. The propionic acid produced during propionic acid fermentation contributes to the distinctive flavor of Swiss cheese, for example.
Several fermentation products are important commercially outside of the food industry. For example, chemical solvents such as acetone and butanol are produced during acetone-butanol-ethanol fermentation. Complex organic pharmaceutical compounds used in antibiotics e. Fermentation products are used in the laboratory to differentiate various bacteria for diagnostic purposes. For example, enteric bacteria are known for their ability to perform mixed acid fermentation, reducing the pH, which can be detected using a pH indicator.
Similarly, the bacterial production of acetoin during butanediol fermentation can also be detected. Gas production from fermentation can also be seen in an inverted Durham tube that traps produced gas in a broth culture. Microbes can also be differentiated according to the substrates they can ferment. For example, E. The ability to ferment the sugar alcohol sorbitol is used to identify the pathogenic enterohemorrhagic OH7 strain of E. Last, mannitol fermentation differentiates the mannitol-fermenting Staphylococcus aureus from other non—mannitol-fermenting staphylococci.
Identification of a microbial isolate is essential for the proper diagnosis and appropriate treatment of patients. During the s, the French microbiologist Louis Pasteur studied fermenting bacteria. He demonstrated that fermenting bacteria could contaminate wine and beer during manufacturing, turning the alcohol produced by yeast into acetic acid vinegar.
Pasteur also showed that heating the beer and wine to kill the bacteria preserved the flavor of these beverages. Ethnic people have customary belief in medicinal values of some of their ethnic foods including fermented foods and beverages, however, clinical trials and validation of the health benefits claims of almost all naturally fermented foods and beverages of the world need to be studied.
Some health benefits of fermented foods are listed in Table 2. TABLE 2. Some bioactive compounds in fermented foods and their health benefits. Enrichment of substrates with vitamins, essential amino acids, and bioactive compounds occur during food fermentation Holzapfel et al.
In tempe , mold-fermented soybean food of Indonesia, contents of folic acid, niacin, riboflavin, nicotinamide and pyridoxine are found to be increased by Rhizopus oligosporus Astuti, , whereas vitamin B 12 is synthesized by non-pathogenic strains of Klebsiella pneumoniae and Citrobacter freundii Liem et al. Contents of thiamine, riboflavin and methionine in idli , a rice-legume based fermented food of India and Sri Lanka enhance during fermentation Ghosh and Chattopadhyay, Similarly, vitamins B complex and C, lysine and tryptophane, and iron contents have been found to increase during fermentation of pulque , an alcoholic drink of Mexico made from cactus plant Ramirez et al.
Riboflavin and niacin contents are increased in many Bacillus -fermented Asian fermented foods Sarkar et al. Riboflavin and folic acid were found to be synthesized in kimchi by L. Yeasts Saccharomyces cerevisiae , Candida tropicalis , Aureobasidium sp. Free amino acids are increased in fermented soybean foods Nikkuni et al. Antihypertensive properties of many fermented milk products have been validated using animal models and clinical trials Seppo et al.
Consumption of fermented milks or probiotic bacteria Agerholm-Larsen et al. Fermented whole grain foods can lower the serum LDL-cholesterol values, hypertriacylglycerolaemia, hypertension, coronary heart disease, insulin resistance, and hyperhomocysteinaemia Anderson, Consumption of some fermented foods reduces the cholesterol level in tempe Hermosilla et al. Monascus purpureus in fermented red-rice of China locally called angkak , prohibits creation of cholesterol by blocking a key enzyme, HMG-CoA reductase due to presence of mevinolin citrinin Pattanagul et al.
Drinking of fermented tea of China prevents heart disease Mo et al. Some Asian fermented soybean foods have antihypertensive properties as observed in natto Nagai, and tempe Astuti, Isoflavone in doenjan g, mold-fermented soybean food of Korea, plays an important role in preventing cardiovascular diseases Kwak et al. Fermented whole-grain intake appears to protect from development of heart disease and diabetes Anderson, Moderate consumption of wine is healthier Walker, Polyphenols in red wine probably are synergists of the tocopherol Vitamin E and ascorbic acid Vitamin C , thus they inhibit lipid peroxidation Feher et al.
Regular consumption of the Korean fermented soybean foods by hypertensive and Type 2 diabetic patients results in favorable changes in cardiovascular risk factors Jung et al. ACEs inhibitory peptides derived from food proteins are used for treating hypertension Jakubczyk et al. Fermented foods, which are rich in fibrinolytic enzymes, are useful for thrombolytic therapy to prevent rapidly emerging heart diseases Mine et al.
Some LAB-fermented foods have antimutagenic and anticarcinogeinc activities Lee et al. Kefir is used for the treatment of cancer Otes and Cagindi, ; Yanping et al.
Sauerkraut, fermented vegetable of Germany, contains s -methylmethionine, which reduces tumourigenesis risk in the stomach Kris-Etherton et al. Consumption of fermented milk products containing live cells of L. Similarly, Indian dahi has anti-carcinogenic property Mohania et al. Cancer preventive potential of W.
Consumption of yogurt can reduce bladder, colon and cervical cancer has been observed Chandan and Kilara, Lactic acid bacteria present in fermented foods may decrease number of incidence, duration and severity of some gastrointestinal disorders Verna and Lucak, Administration of some strains of Lactobacillus improves the inflammatory bowel disease, paucities and ulcerative colitis Orel and Trop, Consumption of fermented milk products containing live bacteria has immunomodulation capacity Granier et al.
Korean kimchi is suitable for control of inflammatory bowel diseases Lim et al. Lactobacillus kefiranofaciens M1 isolated from kefir grains has an anti-allergic effect Hong et al. Digestion of caseins during maturation of fermented milk products has shown to facilitate loss of allergenic reactivity thus increases tolerance Alessandri et al. Chongkokjang has anti-allergic effect such as dermis thickness, decreased ear thickness, auricular lymph node and infiltrating mast cells Lee et al.
Fermented fish oil, which is rich with Omega-3 polyunsaturated fatty acids, can reduce sensitization of allergy Han et al. Intake of high fiber foods may decrease the insulin requirements in diabetic persons Meyer et al. Probiotic dahi -supplemented diet significantly delays the glucose intolerance, hyperglycemia, hyperinsulinemia, oxidative stress and dyslipidemia indicating a lower risk of diabetes Yadav et al.
Daily consumption of chungkokjang may increase the insulin resistivity thus controls diabetics Shin et al. Vitamin K2 present in natto stimulates the formation of bone, which may help to prevent osteoporosis in older women in Japan Yanagisawa and Sumi, Mineral such magnesium, calcium, phosphorus, potassium, and also protein present in yogurt may function together to promote formation of healthy bones Chandan and Kilara, Consumption of fresh yogurt with live yogurt cultures has been demonstrated better lactose digestion and absorption than with the consumption of a pasteurized product Pedone et al.
One of the important health risks in fermented foods is presence of biogenic amines. Biogenic amines are low molecular weight organic compounds by microbial decarboxylation of their precursor amino acids or by transamination of aldehydes and ketones by amino acid transaminases Zhai et al.
Enterobacteriaceae and enterococci are major biogenic amine producers in foods Nout, Foods with high levels of biogenic amines could be considered as unhealthy Latorre-Moratalla et al. Fermentation of cabbage with certain lactic starters such as L.
The ingestion of food containing small amounts of histamine has little effect in healthy individuals, but it can result in histamine intolerance in persons characterized by impairment of diamine oxidase activity, either due to genetic predisposition, gastrointestinal diseases, or medication with monoamine oxidase inhibitors Maintz and Novak, Some fermented foods and beverages have health benefits due to presence of functional microorganisms.
Although, some fermented foods and beverages are marketed globally as health foods, functional foods, therapeutic foods, nutraceutical foods, bio-foods, however, due to urbanization, changes in life-style, and the shifting from traditional food habits to commercial fast foods, the production and consumption of traditional fermented foods is in decline mostly in Asia and Africa.
Reliance on fewer providers of fermented foods is also leading to a decline in the biodiversity of microorganisms. We recommend that validation of health claims by clinical trials and animal models of some common fermented foods of the world may be studied in details, and also introduction of new fermented food products containing well-validated functional microorganism s may emerge in global food market.
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Abubakr, M. Google Scholar.
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