https://padlet.com/eomana/mtyh1d0uv8aybmjo Challenge 4 en-us 2020-11-23 23:16:31 UTC 2020-11-23 23:43:39 UTC hello@padlet.com https://padlet.net/icons/png/1f34d.png eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954303773 Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. ]]> 2020-11-23 23:18:22 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954303773 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954306832 There is insufficient evidence to determine the impact of fermented foods in gastrointestinal health and disease.]]> 2020-11-23 23:20:37 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954306832 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954308378 They can be broadly classified into :

• Lactic acid fermentation
• Fungal fermentation
• Alkaline fermentation.

]]> 2020-11-23 23:21:39 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954308378 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954310036 The most common groups of micro-organisms involved in food fermentations are:

• Bacteria: Several bacterial families are present in foods, the majority of which are concerned with food spoilage. The most important bacteria in desirable food fermentations are the lactobacillaceae which have the ability to produce lactic acid from carbohydrates.

• Yeasts:  yeasts can have beneficial and non-beneficial effects in foods. The most beneficial yeasts in terms of desirable food fermentation are from the Saccharomyces family, especially S. cerevisiae. 

• Moulds: Moulds are also important organisms in the food industry, both as spoilers and preservers of foods. Certain moulds produce undesirable toxins and contribute to the spoilage of foods. The Aspergillus species are often responsible for undesirable changes in foods. These moulds are frequently found in foods and can tolerate high concentrations of salt and sugar.

]]> 2020-11-23 23:22:44 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954310036 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954316162 Oxygen is essential to carry out metabolic activities that support all forms of life. Free atmospheric oxygen is utilised by some groups of micro-organisms, while others are able to metabolise the oxygen which is bound to other compounds such as carbohydrates. This bound oxygen is in a reduced form.

Micro-organisms can be broadly classified into two groups :

• Aerobic: Aerobes grow in the presence of atmospheric oxygen.

• Anaerobic: Anarobes grow in the absence of atmospheric oxygen. 

]]> 2020-11-23 23:27:07 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954316162 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954318621 There are six major factors that influence the growth and activity of micro-organisms in foods.

1. Moisture
2. Oxygen concentration
3. Temperature
4. Nutrients
5. pH 
6. Inhibitors

]]> 2020-11-23 23:28:47 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954318621 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954323660 Water is essential for the growth and metabolism of all cells. If it is reduced or removed, cellular activity is decreased]]> 2020-11-23 23:32:15 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954323660 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954326926 Temperature affects the growth and activity of all living cells. At high temperatures, organisms are destroyed, while at low temperatures, their rate of activity is decreased or suspended.]]> 2020-11-23 23:34:34 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954326926 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954327507 2020-11-23 23:34:57 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954327507 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954328549 The pH of a substrate is a measure of the hydrogen ion concentration. A food with a pH of 4.6 or less is termed a high acid or acid food and will not permit the growth of bacterial spores. Foods with a pH above 4.6. are termed low acid and will not inhibit the growth of bacterial spores. By acidifying foods and achieving a final pH of less than 4.6, most foods are resistant to bacterial spoilage.]]> 2020-11-23 23:35:37 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954328549 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954329565 Many chemical compounds can inhibit the growth and activity of micro-organisms. They do so by preventing metabolism, denaturation of the protein or by causing physical damage to the cell. The production of substrates as part of the metabolic reaction also acts to inhibit microbial action.]]> 2020-11-23 23:36:19 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954329565 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954331299

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/

http://www.fao.org/3/x0560e/x0560e07.htm

https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend

]]> 2020-11-23 23:37:31 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954331299 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954332948 Cultured milk and yoghurt

• Wine
• Beer 
• Cider
• Tempeh
• Miso
• Kimchi
• Sauerkraut
• Fermented sausage

]]> 2020-11-23 23:38:26 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954332948 eomana https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954335641 Fermented foods have historically been valued for their improved shelf life and unique taste, aroma, texture and appearance. They also allow us to consume otherwise inedible foods. Also, it helps us to reduce the risk of cardiovascular disease, high blood pressure, diabetes, obesity and inflammation, among others. ]]> 2020-11-23 23:40:12 UTC https://padlet.com/eomana/mtyh1d0uv8aybmjo/wish/954335641