Microbiology of Food Fermentations

Fermentation technology is determined as the metabolic process which involves the operation of microorganisms and enzymes for the product of composites that have operation in the pharmaceutical, chemical, and food industry. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast and leads to contamination or spoil of food. The process of fermented is important to the food and libation diligence because excess heat and improper cooking can lead to the generation of dangerous poisons. The enzymes convert sugars into ethanol. Fermentation is an ancient technology extensively used in the preservation of food. It enhances the self- life and microbiological safety of food but may also make some foods more digestible and in the case of cassava turmoil reduces the toxin of the substrate. Lactic acid bacteria have limited metabolic characteristics which were involved in more fermentation processes of milk, meat, cereals, and vegetables. Fermented foods are the food substrates used by edible microorganisms whose enzymes like proteases, amylases, and lipases hydrolyze the polysaccharides, lipids, and proteins to make on-toxic products with aromas.

Lactic acid fermentation.

Ethanol fermentation/ alcohol fermentation.

Acetic acid fermentation

Alkaline fermentations

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