User:Wagfermwp/sandbox

This sandbox will be used for my experiments and drafts.

0 0  1  254  1453  RONFOSTEC  12  3  1704  14.0

Alkaline food fermentation

Alkaline Fermentation of food is characterized by an increase of pH (alkalinization) to values pH 7 or higher that takes place during their fermentation. The alkalinization is caused by the degradation of food proteins and the subsequent formation of ammonia and amines. Alkaline food fermentation is mainly due to the proteolytic action of microorganisms such as bacteria and fungi. Alkaline fermented foods (AFF) include products made from a wide variety of ingredients of plant and animal origin. AFF are popular in Africa and Asia for their quality characteristics. Although AFF have good track records of food safety, some hazards of microbial or chemical nature can occur in traditionally prepared AFF. For industrial AFF, food safety control and hygiene measures, dedicated fermentation starter cultures and appropriate packaging should be developed. In addition to edible food, AFF and their associated microorganisms contain substances of commercial value.

Microorganisms responsible for alkalinization
bacteria

Bacillus spp.

fungi

Alkaline fermented foods
plant origin

animal origin

Quality characteristics of Alkaline Fermented Foods
It has been claimed that the nutritional value of the ingredients is improved by the fermentation, and that several-health promoting factors and medicinal benefits result from their consumption.

effect on health

nutritional value

health-promoting factors

Industrial AFF
technology challenges for modernization of alkaline food fermentations

Substances of commercial value
value-added products from alkaline fermented foods and from their associated microorganisms