Microbiology of Fermented Foods - Springer

Microbiology of Fermented Foods

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Microbiology of Fermented Foods Second edition Volume 1 Edited by

Brian J.B. Wood Department of Bioscience and Biotechnology University of Strathclyde Glasgow, UK

BLACKIE ACADEMIC &. PROFESSIONAL An Imprint of Chapman & Hall

London· Weinheim . New York· Tokyo· Melbourne· Madras

Published by Blackie Academic and Professional, an imprint of Thomson Science, 2-6 Boundary Row, London SEt 8HN, UK

Thomson Science, 2-6 Boundary Row, London SEI 8HN, UK Thomson Science, 115 Fifth Avenue, New York, NY 10003, USA Thomson Science, Suite 750, 400 Market Street, Philadelphia, PA 19106, USA Thomson Science, Pappelallee 3, 69469 Weinheim, Germany First edition published by Elsevier Applied Science Publishers 1985 Second edition 1998 © 1998 Thomson Science Softcover reprint of the hardcover 2rd edition 1998 Thomson Science is a division of International Thomson Publishing

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® p.

Typeset in 10/12 pt Times by Best-set Typesetter Ltd, Hong Kong ISBN-13: 978-1-4613-7990-4

e-ISB N-13: 978-1-4613-0309-1

DOl: 10.1007/978-1-4613-0309-1 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers. Applications for permission should be addressed to the rights manager at the London address of the publisher. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 97-73963

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Printed on acid-free text paper, manufactured in accordance with ANSI! NISO Z39.48-1992 (Permanence of Paper)

To the memory of my parents, who encouraged and supported me through a long education

Contents

Preface

xix

B.l.B. Wood

Volume 1 1 Vinegar M.R. Adams 1.1 Introduction 1.2 Origins of vinegar production 1.3 W orId production of vinegar 1.4 Uses of vinegar 1.5 Raw materials 1.6 Production of vinegar stock 1.7 Acetification 1.8 Processing of vinegar 1.9 Vinegar standards, composition and analysis References 2 The microbiology of vegetable fermentations L.l. Harris 2.1 Introduction 2.2 Sauerkraut 2.3 Cucumbers for fermented pickle production 2.4 Fermented olives 2.5 Future research References

3 The silage fermentation M.K. Woolford and G. Pahlow 3.1 Introduction 3.2 Microbiology of silage 3.3 Chemistry of silage 3.4 Control of fermentation References 4

Fermentative upgrading of wastes for animal feeding S. Neelakantan and K. Singh 4.1 Introduction

1

1 1 3 4 9 12 15 31 33 37 45

45 47 54 59 67 68 73

73 75 83 91 96 103

103

viii

MICROBIOLOGY OF FERMENTED FOODS

4.2 Fermentation of lignocellulosic crop residues 4.3 Lactobacillus/yeast fermentation of animal waste and com (maize) 4.4 Other microbial fermentation of wastes 4.5 Conclusion References

104 112 120 123 123

5 Cocoa, coffee and tea M.S. Fowler, P. Leheup and J.-L. Cordier 5.1 Introduction 5.2 Cocoa 5.3 Coffee 5.4 Tea References

128

6 Thickeners of microbial origin L.M. Harvey and B. McNeil 6.1 Introduction 6.2 Traditional thickeners used in the food industry 6.3 Xanthan gum (E415) 6.4 Gellan (E418) 6.5 Gellan-related polysaccharides 6.6 Exopolysaccharides from the lactic acid bacteria 6.7 Pullulan 6.8 Scleroglucan 6.9 Conclusions References

148

7 Bread and baker's yeast l. Jenson 7.1 Introduction 7.2 Bread 7.3 Microbiology of breadmaking 7.4 Production and microbiology of baker's yeast 7.5 Improvement of yeast strains References

172

8 Sourdough breads and related products W.P. Hammes and M.G. Giinzle 8.1 Introduction 8.2 Microbial ecology of sourdough 8.3 Technological effects of sourdough lactic acid bacteria 8.4 Physiology of lactic acid bacteria in sourdough References

199

128 128 136 140 145

148 149 150 158 162 163 164 165 166 167

172 175 180 187 194 195

199 200 205 207 214

CONTENTS

9 The microbiology of alcoholic beverages

G.H. Fleet 9.1 Introduction 9.2 Wine 9.3 Cider 9.4 Beer 9.5 Sake 9.6 Distilled alcoholic beverages References

10 Cheeses G. Stanley 10.1 Introduction 10.2 Cheese types, production and nutritional aspects 10.3 Lactic acid bacteria (LAB): historical review 10.4 Microbiology of starter LAB 10.5 Microbiology of secondary flora 10.6 Functions of starter LAB 10.7 Functions of secondary flora 10.8 Selection, production and use of LAB 10.9 Microbial defects and quality problems 10.10 Technology of cheese production 10.11 Conclusion and future trends References 11

Fermented milks H. Oberman and Z. Libudzisz 11.1 Introduction 11.2 Traditional fermented milks 11.3 Non-traditional ('new') fermented milks 11.4 Chemical composition of fermented milks 11.5 Starters for fermented milks production 11.6 Nutritional and physiological aspects of fermented milks References

12 Fermented protein foods in the Orient: shoyu and miso in Japan T. Y okotsuka and M. Sasaki 12.1 Introduction 12.2 History 12.3 Fermented soybean foods in the Orient: shoyu, miso, tempeh and natto 12.4 Manufacture 12.5 Recent progress in shoyu and miso production in Japan 12.6 Discussion References

ix

217 217 218 234 236 248 251 255

263 263 265 267 270 274 278 284 285 293 299 304 304

308 308 310 328 331 336 339 345

351 351 353 361 370 374 408 411


X

13 Fermented fish and fish products

416

C. G. Beddows 13.1 Introduction 13.2 Fish sauces 13.3 Fermented fish pastes 13.4 Salted fish 13.5 Conclusions References

416 417 429 432 434 434

Volume 2 14 Fermented sausages F.-K. 14.1 14.2 14.3 14.4

Lucke Introduction Ingredients and additives The manufacture of fermented sausages Biochemical and microbiological changes during sausage ripening 14.5 Public health aspects 14.6 Future developments References

15 Protein-rich foods based on fermented vegetables B.J.B. Wood 15.1 Introduction 15.2 The soybean (Glycine max) 15.3 Tempeh production: an outline 15.4 Other ingredients 15.5 Applications of tempeh in the Western diet 15.6 Microbiology of the process 15.7 Effects of fermentation on substrate composition 15.8 Anti-oxidants 15.9 Enzymology 15.10 Tempeh bongkrek and other problems 15.11 An overview of tempeh 15.12 Oncom; ontjom (fermented peanut press cake) 15.13 Sufu 15.14 Red rice; ang-kak 15.15 Conclusion References

16 Food flavour from yeast H. Stam, M. Hoogland and C. Laane 16.1 Introduction 16.2 Active yeast-derived flavours

441 441 443 447 449 464 472 474

484 484 484 486 489 491 492 494 495 495 496 497 497 498 499 499 500

505 505 506

CONTENTS

16.3 Inactive yeast-derived flavours 16.4 Perspectives and future developments References

17 Biology and technology of mushroom culture R.I. Scrase and T.I. Elliott 17.1 Mushrooms: an overview of the product 17.2 Production of Agaricus bisporus 17.3 Pests and diseases of Agaricus and their control 17.4 Species grown commercially in an Agaricus growth system or requiring 'casing' 17.5 'Wood-rotting'species 17.6 Mycorrhizal species 17.7 Future prospects References

18 Algae as food

xi

517 537 538 543

543 561 571 575 577 579 582 582 585

M.A. Borowitzka 18.1 Introduction 18.2 Spirulina - food and health food 18.3 Dunaliella salina - production of beta-carotene 18.4 Chlorella 18.5 Other algae 18.6 New culture systems 18.7 Conclusion References

585 585 590 592 593 595 597 598

19 Bio-enrichment: production of vitamins in fermented foods

603

K.H. Steinkraus 19.1 Introduction 19.2 Enrichment/fortification 19.3 Sources of vitamins 19.4 Bio-enrichment with protein 19.5 Summary References 20

Production of industrial enzymes and some applications in fermented foods A. Godfrey

20.1 20.2 20.3 20.4 20.5 20.6

Introduction Brief history of industrial enzymes Modem approach to enzyme production Enzymes from animal materials Enzymes from plant materials Principal steps in extraction of animal and plant tissues

603 604 606 618 618 619 622

622 622 625 626 629 630

xii


20.7 Enzymes from microbial sources 20.8 General principles for industrial production of microbial enzymes 20.9 Industrial enzymes - applications in fermented food production 20.10 Endogenous enzymes in fermented food materials References

21 Koji N. Lotong 21.1 Definition and scope 21.2 Soybean koji 21.3 Rice koji and similar products 21.4 Seed inocula 21.5 Conclusion References

22 Food fermentation in the tropics W.R. Stanton 22.1 The decade of the mycotoxins 22.2 Antiquity of food processes involving fermentation 22.3 Classification and uniqueness 22.4 Technology transfer; geographical restriction 22.5 Distribution of existing fermented foods 22.6 How they evolved 22.7 Differentiation by environment and substrate 22.8 Discussion References

23 African fermented foods S.A. Odunfa and O.B. Oyewole

24

634 634 641 656 657

658 658 659 669 677 688 689

696 696 697 700 700 702 706 706 709 712

713

23.1 Introduction 23.2 Fermented non-alcoholic starchy foods 23.3 Fermented alcoholic beverages 23.4 Fermented vegetable proteins 23.5 Fermented animal proteins 23.6 Summary References

713 716 727 739 745 746 746

Fermented foods of the Indian subcontinent

753

R. Sankaran 24.1 Introduction 24.2 Classification 24.3 Fermented milk products 24.4 Cereal legume or legume foods

753 754 755 764

CONTENTS

24.5 Cereal foods 24.6 Fermented fruits and vegetables 24.7 Meat and fish foods 24.8 Miscellaneous 24.9 Conclusion References 25 Fermented weaning foods M.R. Adams 25.1 Breast-feeding and weaning 25.2 Weaning, diarrhoeal disease and malnutrition 25.3 Lactic fermentation 25.4 Fermented weaning foods 25.5 Monitoring and challenge studies 25.6 Epidemiological evidence 25.7 D- and L-Iactate 25.8 Nutritional improvements 25.9 Germination/malting 25.10 Conclusions References 26 Potential infective and toxic microbiological hazards associated with the consumption of fermented foods N.J. Rowan, J.G. Anderson and J.E. Smith 26.1 Introduction 26.2 Fermented foods and opportunist microbial pathogens 26.3 Acid resistance of some foodborne pathogens 26.4 Spoilage of popular fermented foods 26.5 Factors increasing susceptibility of the consumers of fermented foods to microbial hazards 26.6 The role of fungal toxins (mycotoxins) in fermented foods References 27 The impact of genetic engineering on food and beverage fermentations J.E. Smith 27.1 Introduction 27.2 Applied genetics and recombinant DNA technology 27.3 Genetically engineered plants and microorganisms 27.4 The safety of genetically engineered foods References Index

xiii 775 778 779 780 781 783 790 790 791 797 800 801 803 804 805 805 807 807 812 812 813 816 817 822 825 833 838 838 839 841 843 851 1-1

Contributors

Martin R. Adams

School of Biological Sciences, University of Surrey, Guildford, Surrey GU2 5XH, UK

J.G. Anderson

Department of Bioscience and Biotechnology, University of Strathclyde, 204 George Street, Glasgow GIIXW, UK

C.G. Beddows

Faculty of Health and Social Care, Leeds Metropolitan University, Calverley Street, Leeds LSI 3HE, UK

Michael A. Borowitzka

School of Biological and Environmental Sciences, Murdoch University, Perth, Western Australia 6150, Australia

Jean-Louis Cordier

Nestec S.A., Vevey, Switzerland Horticultural Research International, Wellesbourne, Warwick CV35 9EF, UK

T.J. Elliott Graham H. Fleet

Department of Food Science and Technology, University of New South Wales, Sydney, New South Wales 2052, Australia

Mark S. Fowler

Nestec S.A., Vevey, Switzerland. Also at Nestle R&D Centre, PO Box 204, York YOIIXY, UK Universitat Hohenheim, Institut fur Lebensmitteltechnologie (ALT), Garbenstr. 28, D70599, Stuttgart, Germany

Michael Ganzle

A. Godfrey

E.T. Consulting, 'Glenview', Upper Common Road, Gilwern, Abergavenny, Gwent NP7 ODR, UK

W.P. Hammes

Universitat Hohenheim, Institut fUr Lebensmitteltechnologie (ALT) , Garbenstr. 28, D70599, Stuttgart, Germany

Linda J. Harris

Department of Food Science and Technology, University of California, Davis, California 95616, USA

xvi


Linda M. Harvey

Department of Bioscience and Technology, University of Strathclyde, 204 George Street, Glasgow GIIXW, UK

Martin Hoogland

Quest International, PO Box 2, 1400 CA Bursum, The Netherlands

Ian Jenson

Burns, Philp and Company Limited, PO Box 219, North Ryde, NSW 2113, Australia

Colja Laane

Agricultural University Wageningen, Dreijenlaan 3,6703 HA Wageningen, The Netherlands

Patrick Leheup

Nestec S.A., Vevey, Switzerland

Zdzislawa Libudzisz

Institute of Fermentation Technology and Microbiology, Technical University, L6dz, Poland

Napha Lotong

Department of Microbiology, Faculty of Science, Kasetsart University, 50 Paholyothin Road, Jatujak, Bangkok 10900, Thailand

Friedrich-Karl Lucke

Fachbereich Haushalt und Ernahrung, Fachhochschule Fulda, Marquardstrasse 35, D36039 Fulda, Germany

B. McNeil


S. Neelakantan

Dairy Microbiology Division, National Dairy Research Institute, Kamal, Haryana 132001, India

Helena Oberman

Institute of Fermentation Technology and Microbiology, Technical University, L6dz, Poland

S.A.Odunfa

Federal Institute of Industrial Research, Oshodi, Off Agege Motor Road, Oshodi, PMB 21023, Ikeja, Lagos, Nigeria

O.B. Oyewole

Federal Institute of Industrial Research, Oshodi, Off Agege Motor Road, Oshodi, PMB 21023, Ikeja, Lagos, Nigeria

Giinter Pahlow

Institut fUr Grunland - und futterpflanzenforschung, Bundesalle 50, D-38116 Braunschweig, Germany

CONTRIBUTORS

xvii

N.J. Rowan


Rugmini Sankaran

89 Gokulam II Stage, Near J.K. Nursing Home, V.V. Mohalla, Mysore 570 002, India

Masaoki Sasaki

Research and Development Division, Kikkoman Co. Ltd, 339 Noda, Noda-Shi, Chiba-Ken, 278 Japan

Richard J. Scrase

38 Eastbourne Avenue, Bath BAI 6EN, UK

Kishan Singh

Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana 132001, India

John E. Smith


Hein Stam

Quest International, PO Box 2, 1400 CA Bursum, The Netherlands

Glyn Stanley

R.P. Texel Ltd, Poleacre Lane, Woodley, Stockport, Cheshire SK6 IPQ, UK

W.R. Stanton

73 Main Street, Stanbury, Keighley, West Yorkshire BD22 OHA, UK

K.H. Steinkraus

Institute of Food Science, Cornell University, 15 Cornell Street, Ithaca, New York 14850, USA

Brian J.B. Wood


Michael Woolford

Alltech UK Ltd, 15-17 Abenbury Way, Wrexham Industrial Estate, Wrexham, Clwyd LL13 9UZ, UK

Tamottsu Yokutsuka

Research and Development Division, Kikkoman Co. Ltd, 339 Noda, Noda-Shi, Chiba-Ken, 278 Japan

Preface

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Applied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a 20chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be the case. It was therefore with rather mixed emotions that I contemplated a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time. Indeed, so much had changed in the decade since the first edition, it appeared that this would be in many ways a totally new book. The subject matter has grown greatly in that period, and so has my knowledge of it. The appearance of glossaries of names associated with fermented foods (by Hesseltine & Wang, and by Campbell-Platt) had helped to place the subject on a much firmer foundation, but had compelled me to recognize the true extent of the subject. Moreover, it was clear that the regional dimension would warrant fuller consideration this time. The appearance of Dirar's 552-page text devoted to the indigenous fermented foods of one country, The Sudan, was a further reminder that the subject is immensely complex. Dirar subtitled his book A Study in African Food and Nutrition, and it is easy to justify this, but in fact he demonstrates that The Sudan's geography means that the country's food fermentations, and its food in general, is a rich mingling of African, Mediterranean, Islamic, and even British (from the time of the colonial mandate) influences. I therefore planned that the two specifically 'regional' chapters in the first edition (Odunfa on African food fermentations, and Stanton on the Tropics in general) should be accompanied by chapters on India, the Middle East and South America, but in practice I only succeeded in adding India to the list. However, so many other topics presented themselves that there is a nearly 50% increase in chapters in this edition, and I am already aware that there is adequate scope for reviewers to chide me for omissions from the subjects covered here.

xx


Despite this, I hope that the finished book will be seen as rather more than just an updating of the first edition. Some of the contributors to that first edition were able to contribute to the second edition, and in all cases the changes have been such that the new chapter is considerably expanded over the first version. In other cases, retirement from active involvement in scientific work or, sadly, the death of contributors has required me to find new authors. In all cases my authors have exceeded all that I could reasonably ask of them, and one or two of them did so at very short notice moreover. I am therefore greatly indebted to all of the authors who have contributed chapters to this book. It also gives me great pleasure to record my sincere gratitude to Dr Lesley Anderson of Blackies in Glasgow, who began this process, and to Ms Rose Gilliver who has seen it through to the end. Both of them have exhibited great patience and forbearance when faced with what must have seemed like endless prevarication on my part. I conclude with some pleas to the Reader. First, I point out that I have deliberately used authors from many countries and cultures. As always, I am amazed at the fine English which they command, even when it is not their first language. I want to retain the vigour and diversity which their individual styles of writing bring to the book, so I have tried to exercise restraint in editing, limiting myself to changes which I considered to be demanded on grounds of clarity or the rules of English grammar. If the result is less harmonious than you might wish, then I accept full responsibility for that, and hope that you will understand the reasons for it; of course I also hope that you will share my pleasure in the authors' individuality. Secondly, if you find factual errors or you feel that there is some significant omission from the materials covered herein, please feel free to communicate with me. I am responsible for the Index to this edition, and have tried to model it on the Index which was prepared professionally for the first edition. However, indexing is an art, and I admit to lacking skill in that art, so bear with me please if I fall short of your standards. Finally, I hope that you will find working with this text rewarding, interesting, and even enjoyable. Brian J.B. Wood, Lenzie, Scotland April 1997

Microbiology of Fermented Foods

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