A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Tolulope Joshua Ashaolu 9 PAGES (6088 WORDS) Book Note/Review
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Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers’ awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective ‘OMICS‘‐based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be paramount in the global food and emerging functional food market.

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APA

Tolulope Joshua, A (2019). A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives. Afribary.com: Retrieved November 28, 2020, from https://afribary.com/works/a-review-on-selection-of-fermentative-microorganisms-for-functional-foods-and-beverages-the-production-and-future-perspectives

MLA 8th

Ashaolu, Tolulope Joshua. "A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives" Afribary.com. Afribary.com, 27 Aug. 2019, https://afribary.com/works/a-review-on-selection-of-fermentative-microorganisms-for-functional-foods-and-beverages-the-production-and-future-perspectives . Accessed 28 Nov. 2020.

MLA7

Ashaolu, Tolulope Joshua. "A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives". Afribary.com, Afribary.com, 27 Aug. 2019. Web. 28 Nov. 2020. < https://afribary.com/works/a-review-on-selection-of-fermentative-microorganisms-for-functional-foods-and-beverages-the-production-and-future-perspectives >.

Chicago

Ashaolu, Tolulope Joshua. "A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives" Afribary.com (2019). Accessed November 28, 2020. https://afribary.com/works/a-review-on-selection-of-fermentative-microorganisms-for-functional-foods-and-beverages-the-production-and-future-perspectives