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Fermentation01:29

Fermentation

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Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Development of a fermented quinoa-based beverage.

Fanny Emma Ludena Urquizo1,2, Silvia Melissa García Torres1,2, Tiina Tolonen3

  • 1Food Biotechnology Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio Finland.

Food Science & Nutrition
|June 3, 2017
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Summary

A novel fermented quinoa beverage was developed, offering a nutritious alternative for food security and disease prevention. The Pasankalla variety showed superior protein content and process stability compared to Rosada de Huancayo.

Keywords:
beveragefermentationquinoastartervarieties

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Area of Science:

  • Food Science
  • Nutritional Science
  • Agricultural Science

Background:

  • Quinoa, originating from the Andes, possesses high nutritional value and adaptability.
  • It offers potential solutions for food shortages and prevention of lifestyle diseases.
  • Fermented quinoa-based products can expand traditional uses and enhance nutritional profiles.

Purpose of the Study:

  • To develop a fermented quinoa-based beverage.
  • To evaluate the suitability of two quinoa varieties (Rosada de Huancayo and Pasankalla) for fermentation.
  • To assess the fermentation process, product stability, and organoleptic acceptability.

Main Methods:

  • Monitoring fermentation, viscosity, acidity, and metabolic activity.
  • Assessing microbiota viability and stability during storage.
  • Conducting preliminary organoleptic acceptability tests.

Main Results:

  • The fermented quinoa beverage exhibited viable and stable microbiota.
  • Fermentation was predominantly homolactic.
  • Both quinoa varieties were suitable, but Pasankalla demonstrated higher protein, lower saponins, and better viscosity retention.

Conclusions:

  • Fermented quinoa beverages are a viable product category.
  • Quinoa variety selection significantly impacts food processing and final product characteristics.
  • Pasankalla is advantageous for developing fermented quinoa products due to its composition and process performance.