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Publication: IIP Proceedings Year: 2022, Month: November Page No: 130-137, ISSN/ISBN: 978-93-95632-84-3, DOI/Link: https://rsquarel.org/assets/docupload/rsl20234183609CB01C4BF.pdf
EVALUATION OF INDUSTRIAL FOOD FERMANTATION TECHNOLOGY
Area/Stream: Biotechnology, Authors: Navdeep kumar, Dhan Singh, Lalchand Kumawat, Manish kumar sonkar Keywords: Industrial food fermantation Technology Book Name /series: Futuristic Trends in Biotechnology, Volume 2, Book 28, Chapter 11Publication: IIP Proceedings Year: 2022, Month: November Page No: 130-137, ISSN/ISBN: 978-93-95632-84-3, DOI/Link: https://rsquarel.org/assets/docupload/rsl20234183609CB01C4BF.pdf
Abstract:
Fermented foods are staples of the human diet and have been produced and used up since the development of human civilizations. The process whereby microorganisms and their enzymes bring about these required changes in food materials is known as fermentation. Food fermentation methods can be categorized by the primary metabolites and microorganisms elaboratelactic acid bacteria (LAB) belonging to genera such as Leuconostoc, Lactobacillus, and Streptococcus. Fermentations can also be defined based on the food substrates, which include meats and fish, dairy, soybeans and other legumes, cereals, and grapes. Raw materials that contain more concentrations of monosaccharides and disaccharides, or in some cases starch, are fermented through lactic acid bacteria. Lactic acid bacteria (LAB) are a cluster of gram-positive, non-sporulating, anaerobic or facultative aerobic cocci or rods, fastidious on artificial media, but they grow gladly in most food substrates and lower the pH rapidly to a point where competing organism are not one longer able to grow, and it is one of the main fermentation products of the carbohydrates metabolism.
Cite this: Navdeep kumar, Dhan Singh, Lalchand Kumawat, Manish kumar sonkar,"EVALUATION OF INDUSTRIAL FOOD FERMANTATION TECHNOLOGY", Futuristic Trends in Biotechnology, Volume 2, Book 28, Chapter 11, November, 2022, 130-137, 978-93-95632-84-3, https://rsquarel.org/assets/docupload/rsl20234183609CB01C4BF.pdf
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