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Handbook of Fermented Functional Foods Second Edition FUNCTIONAL FOODS AND NUTRACEUTICALS SERIES Series Editor G Mazza, Ph.D Senior Research Scientist and Head Food Research Program Pacific Agri-Food Research Centre Agriculture and Agri-Food Canada Summerland, British Columbia Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition (2008) Functional Food Carbohydrates (2007) Functional Food Ingredients and Nutraceuticals: Processing Technologies (2007) Dictionary of Nutraceuticals and Functional Foods (2006) Handbook of Functional Lipids (2006) Handbook of Functional Dairy Products (2004) Handbook of Fermented Functional Foods, Second Edition (2008) Herbs, Botanicals, and Teas (2002) Functional Foods: Biochemical and Processing Aspects Volume (2002) Functional Foods: Biochemical and Processing Aspects Volume (1998) Edited by W Jeffrey Hurst, Ph.D Costas G Biliaderis, Ph.D and Marta S Izydorczyk, Ph.D John Shi, Ph.D N A Michael Eskin, Ph.D and Snait Tamir, Ph.D Edited by Casimir C Akoh, Ph.D Edited by Collete Short and John O’Brien Edited by Edward R Farnworth, Ph.D Edited by G Mazza, Ph.D and B.D Oomah, Ph.D Edited by John Shi, Ph.D., G Mazza, Ph.D., and Marc Le Maguer, Ph.D Edited by G Mazza, Ph.D Handbook of Fermented Functional Foods Second Edition EDITED BY Edward R Farnworth Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2008 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S Government works Printed in the United States of America on acid-free paper 10 International Standard Book Number-13: 978-1-4200-5326-5 (Hardcover) This book contains information obtained from authentic and highly regarded sources Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use The Authors and Publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint Except as permitted under U.S Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers For permission to photocopy or use material electronically from this work, please access www copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400 CCC is a not-for-profit organization that provides licenses and registration for a variety of users For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Series Editor’s Preface .ix Preface to Second Edition xi About the Author xiii List of Contributors xv Chapter The History of Fermented Foods Jashbhai B Prajapati and Baboo M Nair Chapter Challenges Associated with the Development of ProbioticContaining Functional Foods 25 Niamh Kearney, Catherine Stanton, Colette Desmond, Mairead Coakley, J Kevin Collins, Gerald Fitzgerald, and R Paul Ross Chapter The Properties of Enterococcus faecium and the Fermented Milk Product—Gaio® 71 Marcelo Chiara Bertolami and Edward R Farnworth Chapter Kefir—A Fermented Milk Product 89 Edward R Farnworth and Isabelle Mainville Chapter Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria 129 Judy Van de Water and Phornnop Naiyanetr Chapter Health Properties of Milk Fermented with Lactobacillus casei strain Shirota (LcS) 165 Kouji Miyazaki and Takeshi Matsuzaki Chapter Biologically Active Peptides Released in Fermented Milk: Role and Functions 209 Gabriel Vinderola, Alejandra de Moreno de LeBlanc, Gabriela Perdigón, and Chantal Matar v vi Handbook of Fermented Functional Foods, Second Edition Chapter Cheese and Its Potential as a Probiotic Food 243 Knut J Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael deVrese Chapter Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto) 267 Tomohiro Hosoi and Kan Kiuchi Chapter 10 Fermented Meat 291 Walter P Hammes, Dirk Haller, and Michael G Gänzle Chapter 11 Miso: Production, Properties, and Benefits to Health 321 Yukiko Minamiyama and Shigeru Okada Chapter 12 Korean Fermented Foods: Kimchi and Doenjang 333 Jeonghee Surh, Young-Kyung Lee Kim, and Hoonjeong Kwon Chapter 13 Lactobacillus plantarum: The Role in Foods and in Human Health 353 Göran Molin Chapter 14 Sauerkraut 395 Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenhüskes Chapter 15 New Trends of Table Olive Processing for Quality Control and Functional Proprieties 413 Moktar Hamdi Chapter 16 Traditional Chinese Fermented Foods 433 Y-H Peggy Hsieh, Steven Pao, and Jiangrong Li Chapter 17 Tempeh: A Mold-Modified Indigenous Fermented Food 475 Daniel Y C Fung and Beth Ann Crozier-Dodson Chapter 18 Thai Fermented Foods: Microorganisms and Their Health Benefits 495 Somboon Tanasupawat and Wonnop Visessanguan vii Contents Chapter 19 Production of Probiotic Cultures and Their Addition in Fermented Foods 513 Claude P Champagne and Henrik Møllgaard Chapter 20 The Future for Fermented Foods 533 Edward R Farnworth Index 551 Series Editor’s Preface The Functional Foods and Nutraceuticals Book Series, launched in 1998, was developed to provide a timely and comprehensive treatment of the emerging science and technology of functional foods and nutraceuticals, which are shown to play a role in preventing or delaying the onset of diseases, especially chronic diseases The first eleven volumes in the Series have received broad acceptance by food, nutrition, and health professionals They are: Functional Foods: Biochemical and Processing Aspects (Volumes and 2), Herbs Botanicals and Teas, Methods of Analysis for Functional Foods and Nutraceuticals (1st and 2nd Editions), Handbook of Fermented Functional Foods (1st Edition), Handbook of Functional Dairy Products, Handbook of Functional Lipids, Dictionary of Functional Foods and Nutraceuticals, Processing Technologies for Functional Foods and Nutraceuticals, and Functional Food Carbohydrates The latest volume, Handbook of Fermented Functional Foods, 2nd Edition, edited by Dr Edward R Farnworth (Agriculture and Agri-Food Canada, Saint Hyacinthe, Quebec, Canada) is organized into 20 chapters, contributed by 39 leading scientists from 12 counties The second edition of this exceptional book on fermented functional foods provides updated, in-depth treatments of the scientific and technological information on all the topics covered in the first edition (history of fermented foods; challenges facing development of probiotic-containing functional foods; properties of Enterococcus faecium and fermented milk; kefir; yogurt and immunity; health properties of milk fermented with Lactobacillus casei; biologically active peptides released in fermented milk; cheese and its potential as a probiotic food; natto, a soybean food made by fermenting cooked soybeans with Bacillus subtilis (natto); fermented meat; miso production, properties and health benefits; Korean fermented foods, kimchi and doenjang; the role of Lactobacillus Plantarum in foods and human health; sauerkraut; and the future for fermented foods), as well as five new chapters addressing traditional Chinese fermented foods; tempeh or tempe kedelee, a mold-modified food made by the fermentation of dehulled, cooked soybeans with Rhizopus oligosporus; table olive processing for quality control and functional proprieties; Thai fermented foods that include fermented fish, meat, and plant products; and production of probiotic cultures and their addition in fermented foods Dr Farnworth has assembled a group of outstanding international contributors in the forefront of fermented food science and technology, and together they have produced an outstanding reference book that is expected to be a valuable resource for researchers, teachers, students, food, nutrition and health practitioners, and all those working in the functional food and nutraceutical industry To Dr Farnworth and all the contributors I extend my sincere thanks, and I hope that the reader will find this book informative and stimulating G Mazza, Ph.D., FCIFST, FIAFoST Series Editor ix ... (2007) Dictionary of Nutraceuticals and Functional Foods (2006) Handbook of Functional Lipids (2006) Handbook of Functional Dairy Products (2004) Handbook of Fermented Functional Foods, Second Edition... Methods of Analysis for Functional Foods and Nutraceuticals (1st and 2nd Editions), Handbook of Fermented Functional Foods (1st Edition), Handbook of Functional Dairy Products, Handbook of Functional. .. Dictionary of Functional Foods and Nutraceuticals, Processing Technologies for Functional Foods and Nutraceuticals, and Functional Food Carbohydrates The latest volume, Handbook of Fermented Functional