Microbiology of Food Fermentations

Fermentation technology refers to as the metabolic process which involves the use of microorganisms and enzymes for production of compounds which have application in the pharmaceutical, chemical and the food industry. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast. The process of fermentation are valuable to the food and beverage industries, by conversion of sugars into ethanol, to produce alcoholic beverages, and yeast is used in the leavening of bread, and for the production of organic acids to flavor and preserve dairy and vegetable products. Fermentation is the ancient technology widely used in the preservation of food. It ensures to enhance the shelf life and microbiological safety of a food but may also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria as its limited metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. Fermented foods are the food substrates used by edible microorganisms whose enzymes like proteases, amylases, and lipases which hydrolyze the polysaccharides, lipids and proteins to make nontoxic products with aromas, flavors, and textures which is attractive to the human consumer. Fermentation plays vital roles in food processing: (1) Improvement of food substrates biologically with vitamins, protein, essential amino acids, and essential fatty acids; (2) a reduction in cooking times and fuel requirements; (3) preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, alkaline fermentations, and high salt fermentations; (4) Enrichment of the human dietary through development of a wide diversity of flavors, aromas, and textures in food.      

 

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