Alkaline-fermented foods: A review with emphasis on pidan fermentation

Critical Reviews in Microbiology

Volumn 22, Issue 2, 1996, Pages 101-138

  Wang, Jing ^a   Fung, Daniel Y C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

alkaline fermentation; alkaline fermented foods; pidan fermentation

Indexed keywords

ALKALI; CALCIUM OXIDE; SODIUM CARBONATE; SODIUM HYDROXIDE; WATER;

BACILLUS; BACTERIUM CULTURE; BACTERIUM ISOLATION; EGG; FERMENTATION; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; NONHUMAN; NUTRITIONAL VALUE; PH; PHYSICAL CHEMISTRY; POULTRY; PRIORITY JOURNAL; PROTEIN DEGRADATION; REVIEW; STAPHYLOCOCCUS;

BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BACTERIUM SUBTILIS; CUCUMIS; GLYCINE MAX; GOSSYPIUM HIRSUTUM; PARKIA FILICOIDEA; STAPHYLOCOCCUS COHNII; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS HAEMOLYTICUS; STAPHYLOCOCCUS WARNERI;

EID: 0030016593     PISSN: 1040841X     EISSN: None     Source Type: Journal    
DOI: 10.3109/10408419609106457     Document Type: Review

References (82)

1. Anon., Lysinoalanine determination in protein, J. Food Sci., 40, 1168, 1975.
2. Anon., Effect of alkali treatment on the formation of lysinoalanine in corn, J. Agric. Food Chem., 24(5), 1084, 1976.
3. Anon., Processing and Examination of Pidan, Central Finance and Economic Press, Beijing, (in Chinese).
4. Anon., A "new" protein food from a traditional process, Nutr. Rev., 39(1), 9, 1981.
5. Anon., Spiral Plater Model D User Manual, Spiral Systems, Inc., Cincinnati, 1994.
6. Anon., Pidan processing, in Livestock Product Processing, Agriculture Press, Beijing, (in Chinese).
7. Aderibigbe, R. Y., Schinkt, B., and Odunfa, S. A., Extracellular proteinase of Bacillus spp. isolated from fermented African locust bean: Iru, Food Microbiol., 7, 281, 1990.
8. Aidoo, K. E., Lesser-known fermented plant foods, Trop. Sci., 26, 249, 1986.
9. Aniche, G. N., Nwakedi, S. I., and Odeyemi, O., Effect of storage temperature, time and wrapping materials on the microbiology and biochemistry of ogiri - a fermented caster seed soup condiment, World J. Microbiol. Biotechnol., 9, 653, 1993.
10. Antai, S. P. and Ibrahim, M. H., Microorganisms associated with African locust bean (Parkia filicoidea Welw) fermentation for "dawadawa" production, J. Appl. Bacteriol., 61, 145, 1986.
11. Baldwin, R. E., Functional properties of egg in food, in Egg Science and Technology, 3rd ed., Stadelman, W. J. and Cotterill, O. J., Eds., AVI Publishing, Westport, CT, 1986.
12. Campbell-Platt, G., African locust bean (Parkia species) and its west African fermented food product, dawadawa, Ecol. Food Nutr., 9, 123, 1980.
13. Cotterill, O. J., Freezing egg products, in Egg Science and Technology, 3rd ed., Stadelman, W. J. and Cotterill, O. J., Eds., AVI Publishing, Westport, CT, 1986.
14. Dirar, H. A., Kawal, meat substitute from fermented Cassia obtusifolia leaves, Econ. Bot., 38, 342, 1984.
15. Dirar, H. A., Harper, D. B., and Collins, M. A., Biochemical and microbiological studies on kawal, a meat substitute derived by fermentation of Cassia obtusifolia leaves, J. Sci. Food Agric., 36, 881, 1985.
16. Dong, J. X., Studies and analysis on zinc (lead free) soft-yolked pidan, J. Food Ferment. Ind., 4, 37, 1986, (in Chinese).
17. Frazier, W. C., Food Microbiology, 2nd ed., McGraw-Hill, New York, 1967.
18. Gordon, R. E., Hagaes, W. C., and Pang, C. H., The genus Bacillus. Agric. Handb. No. 427, 1973, 97.
19. Gossett, P. W., Rizvi, S. S. H., and Baker, R. C., Quantitative analysis of gelation in egg protein systems, Food Technol., 38(5), 67, 1984.
20. Gross, E., Chen, H. C., and Brown, J. H., Peptide with lanthionines and α,β-unsaturated amino acids: cinnamycin and duranmycin, Abstr. 166th meet. American Chemical Society, Biology, 1973, 80.
21. Hachmeister, K. A. and Fung, D. Y. C., Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains, Crit. Rev. Mlcrobiol., 19(3), 137, 1993.
22. Hasegawa, H. and Okamoto, N., Lysinoalanine in alkaline treated food proteins, in 5th Int. Congr. Food Science Technology, Kyoto, Japan, 1980 (abstr.).
23. Hasegawa, K., Mukai, K., Gotoh, M., Honjo, S., and Matoba, T., Determination of the lysinoalanine content in commercial foods by gas chromatography-selected ion monitoring, Agric. Biol. Chem., 51(11), 2889, 1987.
24. Hayashi, U. and Nagao, K., Experimental studies on the nutritive value of natto during sealed preservation, Teikoku Gakuen Kiyo, 1, 3, 1975;
25. Chem. Abstr., 85, 45146y, 1976.
26. He, T. J., Gao, K. Y., and Yan, Z. Y., The study about sodium hydroxide substitutes sodium carbonate to produce pidan, Food Ind. Sci., 3, 13, 1994 (in Chinese).
27. Hegg, P. O., Conditions for the formation of heat-induced gels of some globular food proteins, J. Food Sci., 47, 1241, 1982.
28. Hou, X. C., Egg preservation in China, Food Nutr. Bull., 3(2), 137, 1981.
29. Hu, J. J. and Reng, Y. Z., Egg Processing and Freshness Preservation, Science and Technology Press, Zhejiang, 1988, (in Chinese).
30. Ikenebomeh, M. J., Kok, R., and Ingram, J. M., Processing and fermentation of the African locust bean (Parkia filicoidea Welw.) to produce dawadawa, J. Sci. Food Agric., 37, 273, 1986.
31. Ji, A., Zhu, Y., Yan, J., and Qin, W., Egg product processing and technology, in Livestock Processing, Sie Fang Jun Press, Beijing, 1984, (in Chinese).
32. Ji, P. F., Studies on lead free soft-yolked pidan, Chinese Livestock Prod. Process Bull., May 1986 (in Chinese).
33. Jonsgn, F. F., Improved methods of ogiri (fermented sesame seeds) preparation to minimize and control mycotoxin contamination, in Traditional African Foods: Quality and Nutrition, Westby, A. and Reilly, P. J. A., Eds., International Foundation for Science, 1991.
34. Karki, T., Microbiology of kinema, in Proc. Asian Symp. Non-Salted Soybean Fermentation, Tsukubo Science City, Ibaraki, Japan, July 15 to 17, 1985, 39.
35. Kato, E., The manufacture of natto - tradition and modern, in Proc. Asian Symp. Non-Salted Soybean Fermentation, Tsukubo Science City, Ibaraki, Japan, July 15 to 17, 1985, 72.
36. Li, C. W. and Lai, C. Y., Studies on the proteolytic properties of the alkaline duck egg white, J. Chinese Agric. Chem. Soc., 16(1-2), 24, 1978 (in Chinese).
37. Li, F. X. and Chen, X. M., Rate of ripening between zinc and lead pidan, J. Food Ferment. Ind., 6, 42, 1990 (in Chinese).
38. Li, H. P., Huang, P., and Wang, Q. Y., Studies on the principle of color change of pidan yolk during processing, J. Food Sci., February, 18, 1992 (in Chinese).
39. Liou, Y. C., Li, S. Q., and Luo, L. W., Livestock product processing, J. Anim. Sci., 1(2-3), 6, 1989 (in Chinese).
40. Liu, Y. C. and Zhang, S. A., Egg Processing and Technology, Agriculture Press, Beijing, 1989 (in Chinese).
41. Maga, J. A., Lysinoalanine in foods, J. Agric. Food Chem., 32(5), 956, 1984.
42. Nakamura, R., Recent progress in egg science in Japan, World Rev. Anim. Prod., 13(1-3), 73, 1977.
43. Nasher, A. S., Osuga, D. T., Lee, H. S., Ahmed, A. I., Whitaker, R., and Feeney, R. E., Effects of alkali on proteins, disulfides and their products, J. Agric. Food Chem., 25(2), 245, 1977.
44. Njoku, H. O. and Okemadu, C. P., Biochemical changes during the natural fermentation of African oil bean (Pentaclethra macrophylla) for the production of ugba, J. Sci. Food Agric., 49, 457, 1989.
45. Njoku, H. O., Ogbulie, J. N., and Nubia, C., Microbiological study of the traditional processing of African oil bean (Pentaclethra macrophylla Bentham) for ugba production, Food Microbiol., 7, 13, 1990.
46. Nwosu, C. D. and Ojimelukwe, P. C., Improvement of the traditional method of ogiri production and identification of the microorganisms associated with the fermentation process, Plant Foods Hum. Nutr., 43, 267, 1993.
47. Obeta, J. A. N., A note on the microorganisms associated with the fermentation of seeds of African oil bean tree (Peataclethra macrophylla), J. Appl. Bacteriol., 54, 433, 1983.
48. Odibo, F. J. C., Ugwa, D. A., and Ekkoecha, D. C., Microorganisms associated with the fermentation of prosopis seeds for ogiri-okpei production, J. Food Sci. Technol., 29(5), 306, 1992.
49. Odunfa, S. A., Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during iru preparation, J. Plant Foods, 3, 245, 1981.
50. Odunfa, S. A., Microbiology and amino acid composition of ogiri - a good condiment for fermented melon seeds, Nuhrung, 25(9), 811, 1981.
51. Odunfa, S. A. and Adewuji, E. Y., Optimization of process conditions for the fermentation of African locust bean (Parkia biglobosa). I. Effect of time, temperature and humidity, Chem. Mikrobiol. Technol. Lebensm., 9, 6, 1985.
52. Odunfa, S. A. and Adewuji, E. A., Optimization of process conditions for the fermentation of African locust bean (Parkia biglobosa). II. Effect of starter cultures, Chem. Mikrobiol. Technol. Lebensm., 9, 118, 1985.
53. Odunfa, S. A., Dawadawa, in Legume-Based Fermented Foods, Reddy, N. R., Pierson, M. D., and Salunkhe, D. K., Eds., CRC Press, Boca Raton, FL, 1986.
54. Odunfa, S. A., African fermented foods: from art to science, J. Food Agric., 1(3), 179, 1987.
55. Ogundana, S. K., The production of ogiri, a Nigerian fermented soup condiment, Lebensm. Wiss. Technol., 13, 334, 1980.
56. Ogunsanwo, B. M., Faboya, O. O., Idowu, O. R., Ikotun, T., and Akano, D. A., The fate of aflatoxins during the condition of "ogiri", a west African fermented melon seed condiment - from artificially contaminated seeds, Nahrung, 33, 983, 1989.
57. Ohta, T., Natto, in Legume-based Fermented Foods, Reddy, N. R., Pierson, M. D., and Salunkhe, D. K., Eds., CRC Press, Boca Raton, FL, 1985.
58. Powrie, W. D. and Nakai, S., The chemistry of egg products, in Egg Science and Technology, 3rd ed., Stadelman, W. J. and Cotterill, O. J., Eds., AVI Publishing, Westport, CT, 1986.
59. Sanni, A. I. and Ogbonna, D. N., The production of owoh - a Nigerian fermented seasoning agent from cotton seed (Gossypium hisutum L.), Food Microbiol., 8, 223, 1991.
60. Sanni, A. I., The need for process optimization of African fermented foods and beverages, Int. J. Food Microbiol., 18, 85, 1993.
61. Sarkar, P. K., Cook, P. E., and Owea, J. D., Bacillus fermentation of soybeans, World J. Microbiol. Biotechnol., 9, 295, 1993.
62. Steinkraus, K. H., Fermented foods, feeds and beverages, Biotechnol. Adv., 1, 31, 1983.
63. Steinkraus, K. H., Miscellaneous oriental fermentations, in Handbook of Indigenous Fermented Foods, Marcel Dekker, New York, 1983.
64. Steinkraus, K. H., African alkaline fermented foods and their relation to similar foods in other parts of the world, in Traditional African Foods: Quality and Nutrition, Westby, A. and Reilly, P. J. A., Eds. International Foundation for Science, 1991.
65. Steinkraus, K. H., Nutritional significance of fermented foods, Food Res. Int., 27, 259, 1994.
66. Su, H. P. and Lin, C. W., Effect factors of duck egg-white's alkaline gelation and liquefaction, J. Food Sci., 18(4), 389, 1991 (in Chinese).
67. Su, H. P. and Lin, C. W., A new process for preparing transparent alkalized egg and its quality, J. Sci. Food Agric., 61, 117, 1993 (in Chinese).
68. Su, H. P. and Lin, C. W., Manufacture of pidan from various poultry eggs and its physicochemical properties, J. Chinese Soc. Anim. Sci., 23(3), 331, 1994, (in Chinese).
69. Su, H. P. and Lin, C. W., Effect of processing condition on the formation of lysinoalanine duck pidan, J. Chinese Soc. Anim. Sci., 23(3), 323, 1994.
70. Sulistgo, J., Taya, N., Funane, K., and Kiuchi, K., Production of natto starter, Nippon Shokuhin Kogyo Gakkaiseki, 35(4), 278, 1988.
71. Sundhagal, M., Smanmathuroj, D., and Bhoducharoen, W., Thua-nao: a fermented soybean food of northern Thailand. I. Traditional processing method, Thai J. Agric. Sci., 5, 43, 1972.
72. Suwana-adth, M., Daenysubha, W., and Suyanadana, P., The microbiology of thainao of Thailand, in Proc. Asian Symp. Non-Salted Soybean Fermentation, Tsukubo Science City, Ibaraki, Japan, July 15 to 17, 1985, 31.
73. Takahashi, S. and Shimakawa, T., Studies on the cause of bitter taste and ammonia in manufactured soybeans, Ehime-ken Kogya Shikento Kenkjo Hokou, 14, 13, 1976.
74. Tamang, J. P. and Sarkar, P. K., Traditional fermented foods and beverages of Darjeeling and Sikkim - a review, J. Sci. Food Agric., 44, 375, 1988.
75. Teotia, M. S. and Ramakrishna, P., Chemistry and technology of melon seeds, J. Food Technol., 21(9/10), 332, 1984.
76. Wang, H., Studies on use of zinc in pidan process, Chinese Livestock Bull., June 19, 1986 (in Chinese).
77. Woodward, S. A. and Cotterill, O. J., Texture and microstructure of formed egg white gels, J. Food Sci., 51(2), 333, 1986.
78. Wu, Q. L., New technology used in protection of pidan - 2,3,4,5-oxy-Ca-benzoate acid, J. Food Sci., 7, 32, 1992.
79. Xue, S. Z., De, W. H., and Huang, B. C., Studies on protein nutritive value of pidan, J. Formosan Med. Assoc., 78(10), 168, 1979.
80. Zhang, B. F., Chinese Traditional Egg Products, Chinese Commercial Press, Beijing, 1988 (in Chinese).
81. Zhou, G. L. and Xiao, T. X., Song Huadan Production, Xinghua Press, Beijing, 1980 (in Chinese).
82. Zhu, Y., Study on Poultry Eggs, Science Press, Beijing, 1985 (in Chinese).