TY - BOOK ID - 61123104 TI - Safety and Microbiological Quality AU - Montet, Didier AU - Remize, Fabienne PY - 2019 SN - 3039214926 3039214918 PB - MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - tiger nuts KW - n/a KW - table olives KW - medium-chain fatty acids KW - nutritional value KW - microbial lipids KW - Bifidobacterium spp. KW - Lactic Acid Bacteria KW - free radical scavenging KW - viability KW - anti-carcinogenic KW - technological characteristics KW - fermented papaya preparation (FPP) KW - beverage KW - product development KW - predictive microbiology KW - sea buckthorn KW - Carica papaya KW - fungicide KW - stuck fermentation KW - reconstituted milk KW - L. rhamnosus GG KW - antioxidant KW - growth parameters KW - horchata KW - pesticide KW - microbiology KW - culture optimization KW - fresco culture KW - yeast KW - PCA KW - quality KW - Asian countries KW - Probiotics KW - traditional KW - shelf life KW - lactic fermentation KW - Mucor circinelloides KW - fermentation KW - anti-diabetic KW - Enterococcus spp. KW - alcoholic fermentation KW - Shigella KW - oxidative stress KW - wine UR - https://www.unicat.be/uniCat?func=search&query=sysid:61123104 AB - The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries. ER -