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Safety and quality of bacterially fermented functional foods and beverages: a mini review

Safety and quality of bacterially fermented functional foods and beverages: a mini review Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations. Key words: protease; functional foods; fermented beverages; lactic acid bacteria; safety. Roos and De Vuyst, 2018; Ashaolu, 2019a). Among the microorgan- Introduction isms and microbial enzymes used are proteolytic bacteria such as The link between the consumption of beverages and healthy living is lactic acid bacteria (LAB) and their proteases. In the food industry, one that has enjoyed scientific scrutiny over the past few years. Foods proteases are useful for fermentation and digestion. These enzymes are increasingly outgrowing their conventional nutritional function are renowned for their activities such as enhancement of oil recovery and energy supply to the body and are fast taking up medicinal cap- from seafood, meat tenderization, and reduction of allergenicity in abilities. Since the times of Hippocrates, the Greek Philosopher once food substances (Ashaolu and Yupanqui, 2017; Ashaolu et al., 2017). quoted ‘let food be thy medicine and medicine be thy food’ (Otles Much has been documented on the usefulness of proteolytic bacteria and Cagindi, 2012), evolving civilizations afford nutritionists cur- in detergents, pharmaceutical, leather processing, waste treatment, ated ways of enriching and fortifying foods to supply nutrients in silk degumming, and food industries (Borla et  al., 2010; Heredia- excess of the natural nutritional components in the raw food, with Sandoval et  al., 2016; Hammami et  al., 2018). This review how- preventive and therapeutic medicinal aims. Beverages based on com- ever focuses on bacteria, especially protease-producing LAB used in position may be regarded as the most active functional foods around food processing, and their usefulness in the production of functional today, having certain inherent capacities for modification and can be foods and beverages. The safety and quality importance of the food tailored to meet specific consumer needs (Ashaolu, 2019a). products were also considered with a few recommendations. The production of fermented foods and beverages was origin- ally performed to enhance the shelf life of perishable raw materials of agricultural and animal husbandry origin. Today, this bioprocess Functional Foods—Oat Beverage as a technology aims at the use of microorganisms and their enzymes, Case Study through acidification, alcoholization, proteolysis, and/or amino acid conversions, to make products with desirable quality characteristics Apart from its nutritional profile, functional food has the ability to regarding shelf life, texture, taste, mouthfeel, flavour, and colour (De confer immune health to an individual. This only occurs when the © The Author(s) 2020. Published by Oxford University Press on behalf of Zhejiang University Press. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by- nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com Downloaded from https://academic.oup.com/fqs/article/4/3/123/5809085 by DeepDyve user on 03 November 2020 124 T. J. Ashaolu, 2020, Vol. 4, No. 3 food is administered in an efficacious quantity, which can be active, In the Balkan region of Turkey, Bulgaria, Albania, and Romania, biologically (Chua et al., 2013; Staka et al., 2015). It is noteworthy Boza is a renowned traditional beverage. Its preparation is achieved that functional and conventional foods may appear similar, except through mixing either rye, wheat, millet, or other cereals with sugar that functional foods have the tendencies and abilities to reduce the and water (Nyanzi and Jooste, 2012; Vasudha and Mishra, 2013; possibilities of chronic diseases than what ordinary nutritional func- Mäkinen et al., 2016). In Eastern Europe, the common local drink tions can offer, and they help to maintain gut health (FAO, 2007). is Kvass, and it is prepared from barley malt flour or rye and rye The preparation of foods by ‘scientific intelligence’ either with bread that is stale (Nyanzi and Jooste, 2012). Pozol is the beverage pre-emptive knowledge of why the food is being taken or not results drink in Mexico prepared by soaking maize in limewater over an in functional foods. Recently, there is a considerable evolution of the extended period. Before dissolving in water, Nixtamal, known as request for functional foods and beverages due to the concerns and dough balls, is enclosed in the leaves of banana and allowed to fer- attention of people about the quality of life they live as well as their ment for 0.5–4 days (Nyanzi and Jooste, 2012; Vasudha and Mishra, health (Salmero´n et al., 2015; Shah et al., 2016). 2013; Ashaolu, 2019a). An example of functional foods is the fermented oat beverage Lactobacillus genera is often used in the fermentation of cereals, and this classification may be due to the effects of dependent pro- and they include L.  plantarum, L.  casei, L.  rhamnosus, L.  reuteri, biotic starter cultures and prebiotic fibre β -glucan (Iserliyska et al., L.  fermentum, L.  brevis, L.  acidophilus, and others; Pediococcus 2015; Russo et al., 2017) on the beverage. Oats have high functional (P.  acidilactici, P.  pentosaceus, etc.), Bifidobacterium, Candida, potentials. Considered rich in dietary fibre, they possess protein in Debaryomyces, Endomycopsis, Hansenula, Pichia, Saccharomyces, appropriate ratios (Londono et al., 2013; Staka et al., 2015; Shah and Trichosporon (Guyot, 2012; Nyanzi and Jooste, 2012; Vasudha et al., 2016). When compared to other grain crops, oats make provi- and Mishra, 2013; Nionelli et al., 2014; Russo et al., 2017; Angelov sion for more fibre, iron, calcium, zinc, and other important amino et  al., 2018) are also used. There are different other fermented acids needed by the body (Sangwan et  al., 2014; Tosh and Chu, foods with the use of different bacteria that have been developed all 2015; Shah et al., 2016). The group of cereals under which oats are around the world depending on regions and culture. Table 1 repre- classified is known for its therapeutic powers in ameliorating a wide sents examples of such foods and beverages. range of diseases and ailments including diabetes, dyslipidemia, vascular injury, and hypertension (Londono, 2013; Vasudha and Protease-Producing LAB Versus Functional Mishra, 2013; Sangwan et al., 2014; Shah et al., 2016). Foods and Beverage Industry The health benefits attributed to oats have been fundamentally attached to the proportion of β-glucan, which makes oats highly Every living organism including plants and animals relies on pro- sticky. The β-glucan is quite effective in lowering the cholesterol teolytic activity to some extent. Bacterial proteases are useful for levels present in the blood as well as the absorption rate of glucose a diverse range of industrial processes, which include pharmaceut- by the intestine (Iserliyska et  al., 2015; Tosh and Chu, 2015). The ical, medical, animal (leather-based products), and food industries. drinks made from oats come from the processing of oat in addition Proteolysis by LAB plays paramount roles in the formation of the to milk or other aqueous formulations. This mixture is labelled in unique flavour of fermented meat because the peptides and amino the market as a supplementary food that is good for human health, acids generated are the major precursors of specific flavour com- convenient, and fast (Angelov et al., 2018). pounds (Hughes et  al., 2002; Mcfeeters, 2004). However, the pro- teolytic pathway of LAB may cause certain proteins to degrade, such as sarcoplasmic and myofibrillar proteins (Fadda et al., 2002). Fermented Functional Foods and Beverages Proteolysis is one of the major physiological traits of LAB and its One of the primitive processes involved in preserving food is fermen- importance is derived from its contribution to the development of tation. In the developing world, the importance of beverages and fer- organoleptic properties of fermented food and production of bio- mented foods cannot be overestimated (Blandino et al., 2003; Nyanzi active health beneficial peptides (Savijoki et al., 2006). In addition, and Jooste, 2012). Conventionally, fermentation is used in different the proteolytic system of LAB also affected the texture development places around the world to get various products from different cer- of fermented fish (Riebroy and Benjakul, 2005). Bacteria aid in the eals. Several benefits are attributed to fermentation of food including production of proteases that then assist in fermented foods flavour energy saving during matrix processing, desired biochemical alter- and texture formation. Therefore, a number of proteases from multi- ations for nutritional improvement, safety of food, product shelf farious strains of bacteria have been purified and characterized for life, and improved sensory properties (Blandino et al., 2003; Guyot, industrial applications (Silva et al., 2011; Hsiao et al., 2014; Li et al., 2012; Nionelli et  al., 2014). Different types of beverages derived 2014). from traditional cereals can be seen in different parts of the globe Bacterial proteases are very important in the production of bev- (Nyanzi and Jooste, 2012; Mäkinen et al., 2016). These products are erage products. For example, milk beverages when produced from largely consumed in Africa and their preparations are mostly from the factory are shipped to a variety of retailers from where they are millets, sorghum, and maize through the use of self-generated for- dispatched to the final consumer. Thus, enzymes present in milk bev- mation process obtained from diluted microbial cultures, especially erages often aid the products to survive a variety of harsh condi- yeasts and LAB. In Africa, Kanunzaki is produced from Nigeria, tions during transportation. LAB isolated from milk products are Ben-saalga from Burkina Faso, Koko from Ghana, Munkoyo from multiple amino acid auxotroph (Chopin, 1993). Apart from the Zambia and Congo, Thobwa from Malawi and Tanzania, Uji from common functional properties of proteases such as coagulation and Uganda, Kenya and Tanzania, Mageu from Southern Africa and gel strength and foaming, the catalytic function of proteases is rele- Arabian Gulf countries, Bushera from Uganda, and so on. Both in- vant in the preparation of protein hydrolysates, which is found in fant and general populations in these countries consume these prod- most infant food products, fruit juice, and soft drinks (Nekluyov ucts (Nyanzi and Jooste, 2012; Vasudha and Mishra, 2013; Nionelli et al., 2000; Gupta et al., 2002; Ashaolu and Yupanqui, 2018). In the et al., 2014; Mäkinen et al., 2016; Ashaolu, 2019a). dairy industry, proteases are primarily used in cheese manufacturing Downloaded from https://academic.oup.com/fqs/article/4/3/123/5809085 by DeepDyve user on 03 November 2020 Safety and quality of bacterially fermented functional foods and beverages, 2020, Vol. 4, No. 3 125 Table 1. Selected common fermented foods and beverages worldwide and their fermentative bacterial species Fermented product Raw material/substrates Country/region Bacterial species used Amasi Milk (cow, various) Zimbabwe/East Lactococcus (L. lactis), Lactobacillus, Leuconostoc, Enterococcus Africa Aryan Milk (cow, various) Turkey Lactobacillus bulgaricus, Streptococcus thermophilus Garris Milk (camel) Sudan/East Africa Lactobacillus (Lb. paracasei, Lb. fermentum, and Lb. plantarum), Lactococcus, Enterococcus, Leuconostoc Kefir Milk (cow, various) Eastern Europe Lactococcus, Lactobacillus, Leuconostoc, Acetobacter Kivuguto Milk (cow) Rwanda Leuconostoc (Leu. mesenteroides, Leu. pseudomesenteroides) and L. lactis Koumiss Milk (horse) Eurasia Lactobacillus Kumis Milk (cow) South America Lb. cremoris, L. lactis, Enterococcus (E. faecalis, E. faecium) Columbia Nyarmie Milk (camel) Ghana/West Africa Leu. mesenteroides, Lb. bulgaricus, Lb. helveticus, Lb. lactis, L. Lactis Rob Milk (unspecified) Sudan Lb. fermentum, Lb. acidophilus, L. lactis, Streptococcus salivarius Suusac Milk (unspecified) Kenya Leu. mesenteroides, Lactobacillus (Lb. plantarum, Lb. cruvatus, Lb. salivarius, Lb. raffinolactis) Shubat Milk (camel) China Lactobacillus (Lb. sakei, Lb. Helveticus, Lb. brevis), Enterococcus (E. faecium, E. faecalis), Leu. lactis and Weissella hellenica Boza Various (barley, oats, rye, mil- Balkans (Turkey, Leuconostoc (Leu. paramesenteroides, Leu. sanfranciscensis, Leu. let, maize, wheat, or rice) Bulgaria) mesenteroides), Lactobacillus (Lb. plantarum, Lb. acidophilus, Lb. fermentum) Bushera Sorghum, millet flour Uganda Lactobacillus, Streptococcus, Enterococcus Koko Sour Water Cereal (pearl millet) Ghana Weissella confusa, Lb. fermentum, Lb. salivarius, Pediococcus spp. Kvass Rye bread, rye, and barley Russia Lb. casei, Leu. mesenteroides malt/flour Pozol Maize Mexico L. lactis, Streptococcus suis, Lactobacillus (Lb. plantarum, Lb. casei, Lb. alimentarium, Lb. delbruekii), Bifidobacterium, Enterococcus Togwa Maize flour, finger millet malt Tanzania Lactobacillus spp. Hardaliye Grapes/mustard seeds/cherry Turkey Lactobacillus spp. leaf Kombucha Tea China, Worldwide Gluconacetobacter (G. xylinus), Acetobacter, Lactobacillus Kivunde Cassava Tanzania Lb. Plantarum Sausages Meat, pork Italy, Thailand Pediococcus acidilactici, Lb. pentosus, Lb. plantarum, P. pentosaceus Kefir Kefir grains, Cow’s milk Iran, Spain Lb. kefir, Lb. casei, Lb. brevis, Lb. plantarum, Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus lactis Kimchi Cabbage Korea Weissella cibaria, W. confusa, W. koreensis Sauerkraut Cabbage China, USA Leu. mesenteroides, Lb. plantarum, Lb. casei, L. lactis Fermented milk Milk Europe L. acidophilus, L. rhamnosus, Streptococcus thermophilus, L. bulgarius, L. casei, Lb. plantarum, P. jensenii, Propionibacterium freudenreichii Plaa-som Fish Thailand Lb. plantarum, Lb.reuteri Sourdough Wheat Greece, South L. brevis, L. paralimentarius, P. pentosaceus, W. cibaria, Leu. citreum, Korea W. koreensis Fermented olives Green olives Spain Enterococcus casseliflavus Lactobacillus pentosus, Lb. plantarum Cheddar cheese Milk Ireland, Australia Streptococcus thermophilus, Lactobacillus acidophilus, Lb. casei, Lb. paracasei, Bifidobacterium spp. Yogurt Sheep milk Bulgaria Streptococcus thermophilus, Lb. delbrueckii subsp. bulgaricus Sauce Soybean, fish Thailand Tetragenococcus, Halophilus Sources: Marsh et al. (2014), Macori and Cotter (2018), and Ashaolu (2019a). to hydrolyse specific peptide bonds to produce casein and macro strains meant for local foods fermentation. This can ensure more peptides (Rao, 1998; Ashaolu, 2019b). In addition, the ability of qualitative sensory properties of the food and beverage products. proteases to hydrolyse connective tissues and muscle fibre proteins is Additionally, pathogens found in fermented food products and bev- applied in meat tenderization (Kumar and Takagi, 1999). erages are largely due to unhygienic processing conditions, which should not be a problem due to much lower pH obtained during the fermentation process and the reduction of toxic metabolites Safety and Quality Needs of Functional Foods (Ashaolu, 2019a). However, diverse contaminating avenues ranging and Beverages from vessels used, starting raw materials to acidophilic pathogens, It is paramount that there should be continuous improvement and cause huge health risks. Therefore, the benefits and risks found with development of newer starter cultures for the production of func- fermentative and pathogenic bacteria should be critically investi- tional foods and beverages, in order to ensure safety and quality gated. Bacterial toxins are of health concerns in this regard and more maintenance, as well as better defined and characterized bacterial pronounced in tropical developing regions of the world including Downloaded from https://academic.oup.com/fqs/article/4/3/123/5809085 by DeepDyve user on 03 November 2020 126 T. J. Ashaolu, 2020, Vol. 4, No. 3 Food and Agriculture Organization of the United Nations (FAO). (2007). Africa and South Asia. Furthermore, phytate, lectins, tannins, sap- Report on functional foods, food quality and standards service (AGNS). onins, oligosaccharides, protein inhibitors, and cyanogenic glyco- http://www.fao.org/ag/agn/agns/files/Functional_Foods_Report_ sides serve as natural anti-nutritional elements in most of the raw Nov2007.pdf (accessed 24 December 2019). materials employed in bacterial fermentation of foods and beverages Gupta,  R., Beg,  Q.  K., Lorenz,  P. (2002). Bacterial alkaline proteases: mo- (Ashaolu, 2019a). Therefore, fermented foods should be monitored lecular approaches and industrial applications. Applied Microbiology and properly for their nutrient content and safety. Most of the tradition- Biotechnology, 59: 15–32. ally fermented beverages have not been thoroughly investigated Guyot,  J.  P. (2012). Cereal-based fermented foods in developing countries: for their alcohol content levels, which the modern-day consumer is ancient foods for modern research. 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Safety and quality of bacterially fermented functional foods and beverages: a mini review

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Oxford University Press
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Abstract

Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations. Key words: protease; functional foods; fermented beverages; lactic acid bacteria; safety. Roos and De Vuyst, 2018; Ashaolu, 2019a). Among the microorgan- Introduction isms and microbial enzymes used are proteolytic bacteria such as The link between the consumption of beverages and healthy living is lactic acid bacteria (LAB) and their proteases. In the food industry, one that has enjoyed scientific scrutiny over the past few years. Foods proteases are useful for fermentation and digestion. These enzymes are increasingly outgrowing their conventional nutritional function are renowned for their activities such as enhancement of oil recovery and energy supply to the body and are fast taking up medicinal cap- from seafood, meat tenderization, and reduction of allergenicity in abilities. Since the times of Hippocrates, the Greek Philosopher once food substances (Ashaolu and Yupanqui, 2017; Ashaolu et al., 2017). quoted ‘let food be thy medicine and medicine be thy food’ (Otles Much has been documented on the usefulness of proteolytic bacteria and Cagindi, 2012), evolving civilizations afford nutritionists cur- in detergents, pharmaceutical, leather processing, waste treatment, ated ways of enriching and fortifying foods to supply nutrients in silk degumming, and food industries (Borla et  al., 2010; Heredia- excess of the natural nutritional components in the raw food, with Sandoval et  al., 2016; Hammami et  al., 2018). This review how- preventive and therapeutic medicinal aims. Beverages based on com- ever focuses on bacteria, especially protease-producing LAB used in position may be regarded as the most active functional foods around food processing, and their usefulness in the production of functional today, having certain inherent capacities for modification and can be foods and beverages. The safety and quality importance of the food tailored to meet specific consumer needs (Ashaolu, 2019a). products were also considered with a few recommendations. The production of fermented foods and beverages was origin- ally performed to enhance the shelf life of perishable raw materials of agricultural and animal husbandry origin. Today, this bioprocess Functional Foods—Oat Beverage as a technology aims at the use of microorganisms and their enzymes, Case Study through acidification, alcoholization, proteolysis, and/or amino acid conversions, to make products with desirable quality characteristics Apart from its nutritional profile, functional food has the ability to regarding shelf life, texture, taste, mouthfeel, flavour, and colour (De confer immune health to an individual. This only occurs when the © The Author(s) 2020. Published by Oxford University Press on behalf of Zhejiang University Press. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by- nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com Downloaded from https://academic.oup.com/fqs/article/4/3/123/5809085 by DeepDyve user on 03 November 2020 124 T. J. Ashaolu, 2020, Vol. 4, No. 3 food is administered in an efficacious quantity, which can be active, In the Balkan region of Turkey, Bulgaria, Albania, and Romania, biologically (Chua et al., 2013; Staka et al., 2015). It is noteworthy Boza is a renowned traditional beverage. Its preparation is achieved that functional and conventional foods may appear similar, except through mixing either rye, wheat, millet, or other cereals with sugar that functional foods have the tendencies and abilities to reduce the and water (Nyanzi and Jooste, 2012; Vasudha and Mishra, 2013; possibilities of chronic diseases than what ordinary nutritional func- Mäkinen et al., 2016). In Eastern Europe, the common local drink tions can offer, and they help to maintain gut health (FAO, 2007). is Kvass, and it is prepared from barley malt flour or rye and rye The preparation of foods by ‘scientific intelligence’ either with bread that is stale (Nyanzi and Jooste, 2012). Pozol is the beverage pre-emptive knowledge of why the food is being taken or not results drink in Mexico prepared by soaking maize in limewater over an in functional foods. Recently, there is a considerable evolution of the extended period. Before dissolving in water, Nixtamal, known as request for functional foods and beverages due to the concerns and dough balls, is enclosed in the leaves of banana and allowed to fer- attention of people about the quality of life they live as well as their ment for 0.5–4 days (Nyanzi and Jooste, 2012; Vasudha and Mishra, health (Salmero´n et al., 2015; Shah et al., 2016). 2013; Ashaolu, 2019a). An example of functional foods is the fermented oat beverage Lactobacillus genera is often used in the fermentation of cereals, and this classification may be due to the effects of dependent pro- and they include L.  plantarum, L.  casei, L.  rhamnosus, L.  reuteri, biotic starter cultures and prebiotic fibre β -glucan (Iserliyska et al., L.  fermentum, L.  brevis, L.  acidophilus, and others; Pediococcus 2015; Russo et al., 2017) on the beverage. Oats have high functional (P.  acidilactici, P.  pentosaceus, etc.), Bifidobacterium, Candida, potentials. Considered rich in dietary fibre, they possess protein in Debaryomyces, Endomycopsis, Hansenula, Pichia, Saccharomyces, appropriate ratios (Londono et al., 2013; Staka et al., 2015; Shah and Trichosporon (Guyot, 2012; Nyanzi and Jooste, 2012; Vasudha et al., 2016). When compared to other grain crops, oats make provi- and Mishra, 2013; Nionelli et al., 2014; Russo et al., 2017; Angelov sion for more fibre, iron, calcium, zinc, and other important amino et  al., 2018) are also used. There are different other fermented acids needed by the body (Sangwan et  al., 2014; Tosh and Chu, foods with the use of different bacteria that have been developed all 2015; Shah et al., 2016). The group of cereals under which oats are around the world depending on regions and culture. Table 1 repre- classified is known for its therapeutic powers in ameliorating a wide sents examples of such foods and beverages. range of diseases and ailments including diabetes, dyslipidemia, vascular injury, and hypertension (Londono, 2013; Vasudha and Protease-Producing LAB Versus Functional Mishra, 2013; Sangwan et al., 2014; Shah et al., 2016). Foods and Beverage Industry The health benefits attributed to oats have been fundamentally attached to the proportion of β-glucan, which makes oats highly Every living organism including plants and animals relies on pro- sticky. The β-glucan is quite effective in lowering the cholesterol teolytic activity to some extent. Bacterial proteases are useful for levels present in the blood as well as the absorption rate of glucose a diverse range of industrial processes, which include pharmaceut- by the intestine (Iserliyska et  al., 2015; Tosh and Chu, 2015). The ical, medical, animal (leather-based products), and food industries. drinks made from oats come from the processing of oat in addition Proteolysis by LAB plays paramount roles in the formation of the to milk or other aqueous formulations. This mixture is labelled in unique flavour of fermented meat because the peptides and amino the market as a supplementary food that is good for human health, acids generated are the major precursors of specific flavour com- convenient, and fast (Angelov et al., 2018). pounds (Hughes et  al., 2002; Mcfeeters, 2004). However, the pro- teolytic pathway of LAB may cause certain proteins to degrade, such as sarcoplasmic and myofibrillar proteins (Fadda et al., 2002). Fermented Functional Foods and Beverages Proteolysis is one of the major physiological traits of LAB and its One of the primitive processes involved in preserving food is fermen- importance is derived from its contribution to the development of tation. In the developing world, the importance of beverages and fer- organoleptic properties of fermented food and production of bio- mented foods cannot be overestimated (Blandino et al., 2003; Nyanzi active health beneficial peptides (Savijoki et al., 2006). In addition, and Jooste, 2012). Conventionally, fermentation is used in different the proteolytic system of LAB also affected the texture development places around the world to get various products from different cer- of fermented fish (Riebroy and Benjakul, 2005). Bacteria aid in the eals. Several benefits are attributed to fermentation of food including production of proteases that then assist in fermented foods flavour energy saving during matrix processing, desired biochemical alter- and texture formation. Therefore, a number of proteases from multi- ations for nutritional improvement, safety of food, product shelf farious strains of bacteria have been purified and characterized for life, and improved sensory properties (Blandino et al., 2003; Guyot, industrial applications (Silva et al., 2011; Hsiao et al., 2014; Li et al., 2012; Nionelli et  al., 2014). Different types of beverages derived 2014). from traditional cereals can be seen in different parts of the globe Bacterial proteases are very important in the production of bev- (Nyanzi and Jooste, 2012; Mäkinen et al., 2016). These products are erage products. For example, milk beverages when produced from largely consumed in Africa and their preparations are mostly from the factory are shipped to a variety of retailers from where they are millets, sorghum, and maize through the use of self-generated for- dispatched to the final consumer. Thus, enzymes present in milk bev- mation process obtained from diluted microbial cultures, especially erages often aid the products to survive a variety of harsh condi- yeasts and LAB. In Africa, Kanunzaki is produced from Nigeria, tions during transportation. LAB isolated from milk products are Ben-saalga from Burkina Faso, Koko from Ghana, Munkoyo from multiple amino acid auxotroph (Chopin, 1993). Apart from the Zambia and Congo, Thobwa from Malawi and Tanzania, Uji from common functional properties of proteases such as coagulation and Uganda, Kenya and Tanzania, Mageu from Southern Africa and gel strength and foaming, the catalytic function of proteases is rele- Arabian Gulf countries, Bushera from Uganda, and so on. Both in- vant in the preparation of protein hydrolysates, which is found in fant and general populations in these countries consume these prod- most infant food products, fruit juice, and soft drinks (Nekluyov ucts (Nyanzi and Jooste, 2012; Vasudha and Mishra, 2013; Nionelli et al., 2000; Gupta et al., 2002; Ashaolu and Yupanqui, 2018). In the et al., 2014; Mäkinen et al., 2016; Ashaolu, 2019a). dairy industry, proteases are primarily used in cheese manufacturing Downloaded from https://academic.oup.com/fqs/article/4/3/123/5809085 by DeepDyve user on 03 November 2020 Safety and quality of bacterially fermented functional foods and beverages, 2020, Vol. 4, No. 3 125 Table 1. Selected common fermented foods and beverages worldwide and their fermentative bacterial species Fermented product Raw material/substrates Country/region Bacterial species used Amasi Milk (cow, various) Zimbabwe/East Lactococcus (L. lactis), Lactobacillus, Leuconostoc, Enterococcus Africa Aryan Milk (cow, various) Turkey Lactobacillus bulgaricus, Streptococcus thermophilus Garris Milk (camel) Sudan/East Africa Lactobacillus (Lb. paracasei, Lb. fermentum, and Lb. plantarum), Lactococcus, Enterococcus, Leuconostoc Kefir Milk (cow, various) Eastern Europe Lactococcus, Lactobacillus, Leuconostoc, Acetobacter Kivuguto Milk (cow) Rwanda Leuconostoc (Leu. mesenteroides, Leu. pseudomesenteroides) and L. lactis Koumiss Milk (horse) Eurasia Lactobacillus Kumis Milk (cow) South America Lb. cremoris, L. lactis, Enterococcus (E. faecalis, E. faecium) Columbia Nyarmie Milk (camel) Ghana/West Africa Leu. mesenteroides, Lb. bulgaricus, Lb. helveticus, Lb. lactis, L. Lactis Rob Milk (unspecified) Sudan Lb. fermentum, Lb. acidophilus, L. lactis, Streptococcus salivarius Suusac Milk (unspecified) Kenya Leu. mesenteroides, Lactobacillus (Lb. plantarum, Lb. cruvatus, Lb. salivarius, Lb. raffinolactis) Shubat Milk (camel) China Lactobacillus (Lb. sakei, Lb. Helveticus, Lb. brevis), Enterococcus (E. faecium, E. faecalis), Leu. lactis and Weissella hellenica Boza Various (barley, oats, rye, mil- Balkans (Turkey, Leuconostoc (Leu. paramesenteroides, Leu. sanfranciscensis, Leu. let, maize, wheat, or rice) Bulgaria) mesenteroides), Lactobacillus (Lb. plantarum, Lb. acidophilus, Lb. fermentum) Bushera Sorghum, millet flour Uganda Lactobacillus, Streptococcus, Enterococcus Koko Sour Water Cereal (pearl millet) Ghana Weissella confusa, Lb. fermentum, Lb. salivarius, Pediococcus spp. Kvass Rye bread, rye, and barley Russia Lb. casei, Leu. mesenteroides malt/flour Pozol Maize Mexico L. lactis, Streptococcus suis, Lactobacillus (Lb. plantarum, Lb. casei, Lb. alimentarium, Lb. delbruekii), Bifidobacterium, Enterococcus Togwa Maize flour, finger millet malt Tanzania Lactobacillus spp. Hardaliye Grapes/mustard seeds/cherry Turkey Lactobacillus spp. leaf Kombucha Tea China, Worldwide Gluconacetobacter (G. xylinus), Acetobacter, Lactobacillus Kivunde Cassava Tanzania Lb. Plantarum Sausages Meat, pork Italy, Thailand Pediococcus acidilactici, Lb. pentosus, Lb. plantarum, P. pentosaceus Kefir Kefir grains, Cow’s milk Iran, Spain Lb. kefir, Lb. casei, Lb. brevis, Lb. plantarum, Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus lactis Kimchi Cabbage Korea Weissella cibaria, W. confusa, W. koreensis Sauerkraut Cabbage China, USA Leu. mesenteroides, Lb. plantarum, Lb. casei, L. lactis Fermented milk Milk Europe L. acidophilus, L. rhamnosus, Streptococcus thermophilus, L. bulgarius, L. casei, Lb. plantarum, P. jensenii, Propionibacterium freudenreichii Plaa-som Fish Thailand Lb. plantarum, Lb.reuteri Sourdough Wheat Greece, South L. brevis, L. paralimentarius, P. pentosaceus, W. cibaria, Leu. citreum, Korea W. koreensis Fermented olives Green olives Spain Enterococcus casseliflavus Lactobacillus pentosus, Lb. plantarum Cheddar cheese Milk Ireland, Australia Streptococcus thermophilus, Lactobacillus acidophilus, Lb. casei, Lb. paracasei, Bifidobacterium spp. Yogurt Sheep milk Bulgaria Streptococcus thermophilus, Lb. delbrueckii subsp. bulgaricus Sauce Soybean, fish Thailand Tetragenococcus, Halophilus Sources: Marsh et al. (2014), Macori and Cotter (2018), and Ashaolu (2019a). to hydrolyse specific peptide bonds to produce casein and macro strains meant for local foods fermentation. This can ensure more peptides (Rao, 1998; Ashaolu, 2019b). In addition, the ability of qualitative sensory properties of the food and beverage products. proteases to hydrolyse connective tissues and muscle fibre proteins is Additionally, pathogens found in fermented food products and bev- applied in meat tenderization (Kumar and Takagi, 1999). erages are largely due to unhygienic processing conditions, which should not be a problem due to much lower pH obtained during the fermentation process and the reduction of toxic metabolites Safety and Quality Needs of Functional Foods (Ashaolu, 2019a). However, diverse contaminating avenues ranging and Beverages from vessels used, starting raw materials to acidophilic pathogens, It is paramount that there should be continuous improvement and cause huge health risks. 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