High Throughput Biotechnology in Traditional Fermented Food Industry

Yong      Yang; Rong-man      Xu; Jia      Song; Wei-min      Wang

doi:10.2174/2212798411002030251

Abstract

Traditional fermented food is not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy function of these foods are gradually discovered, more and more high throughput biotechnologies are being used to promote the old and new industry. As a result, the microflora, manufacturing processes and product healthy function of these foods were pushed forward either in the respect of profundity or extensiveness nowadays. The application and progress of the high throughput biotechnologies into traditional fermented food industries were different from each other, which was reviewed and detailed by the catalogues of fermented milk products(yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented cereals (sourdough) and fermented beans (Tempeh, Natto). Given the further promotion by high throughput biotechnologies, the middle and/or down-stream process of traditional fermented foods would be optimized and the process of industrialization of local traditional fermented food having many functional factors but in small quantity would be accelerated. The article presents some promising patents on traditional fermented food industry.

Keywords: Fermented sausages, Kimchi, Natto, Sourdough, Tempeh, Yogurt, Healthy function, Microflora, DGGE, PCR, RAPD, fermentation, Streptococcus thermophilus, Lactobacillus bulgaricus, Bacteriocin, RYPs, RISA, PCR-DGGE, (CD), RAPD-PCR, (LAB), (RAPD), (ARDRA), CCRD, GRAS, WEOK, WESK, ABTS, MFS, DPPH, TBARS, TEM, CKJ, SOY, MCE, MCA, ACE, FSE, CLP, PARP, TSB, TSBH, BCET-RPLA, BDEVIA, SBM, ELISA, western blot