Toidu fermentatsioon: Mikroorganismide roll toiduainete tootmisel ja säilitamisel Olga Grygorieva 092990 KATM 1. Sissejuhatus Sisukord 2. Olulised osad toiduainete käärimises 3. Piimhappebakterite metaboolne aktiivsus 4. Antibioosi mehhanism piimhappebakterite kaudu 4.1. Orgaanilised happed, atseetaldehüüd ja etanool 4.2. Vesinikperoksiid 4.3. Süsinikdioksiid 4.4. Diatsetüül 4.5. Reuterin 4.6. Bakteritsiinid 4.6.1. I klass Bakteritsiinid 4.6.2. II klass Bakteritsiinid 4.6.3 Muud Bakteritsiinid Sisukord 5. Aspektid, mis tuleb üle vaadata bakteritsiini kultuuride kasutamises toidu fermenteerimisel 6. Hapendatud toidud 7.1. Piimatooted 7.2. Lihatooted 7.3. Taimsed tooted 7. Traditsioonilised fermenteeritud toidud 8.1. Aafrika 8.2. India 8.3 Indoneesia 8.4. Idamaad 8. Kokkuvõtte
disease. Since both ingredients possess a spe- a sausage matrix. Microencapsulation has cific role in the manufacture of dry fermented also been proposed as an alternative for the sausages, this task seems to be quite chal- incorporation of either probiotic or bacterio- lenging. Potassium chloride, potassium cinogenic strains. In the latter case, though, lactate, glycine, manganese chloride, calcium the inhibitory action of reuterin, producing chloride, and calcium ascorbate (Ibanez et al. Lb. reuteri against E. coli O157:H7, was 1995, 1996, 1997; Gou et al. 1996; Gimeno found to be reduced during sausage fermen- et al. 1998, 1999, 2001) have been examined tation compared with that of the free micro- for their potential to substitute sodium chlo- organism (Muthukumarasamy and Holley ride, and the difference regarding the senso- 2006, 2007). rial quality of the end product has been
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