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Microbiology of Fermented Foods and Beverages

Microbiology of Fermented Foods and Beverages

Theodoros Varzakas

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Editorial:
MDPI AG
Año de edición:
2021
Materia
Ciencia: cuestiones generales
ISBN:
9783036518480

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Sobre IBD

Fermented foods are consumed all over the world and their consumption shows anincreasing trend. They play many roles, from preservation to food security, improvednutrition and social well-being. Different microorganisms are involved in thefermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by ediblemicroorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids tonontoxic products with flavors, aromas, and textures that are pleasant and attractive tothe human consumer. Fermentation plays different roles in food processing, includingthe development of a wide diversity of flavors, aromas, and textures in food, lactic acid,alcoholic, acetic acid, alkaline and high salt fermentations for food preservationpurposes, biological enrichment of food substrates with vitamins, protein, essentialamino acids, and essential fatty acids and detoxification during food fermentationprocessing.

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