2023年11月28日 · This overview will discuss fermentation’s cultural significance and ecological importance, technological advancements of fermented beverage and food worldwide, health benefits, nutritional value, and microbiological insights into various fermented foods.

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired.

Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Fermentation was primarily developed for the stabilization of perishable agricultural produce.

Recent technological advances in studying food fermentation have provided insights into the ancient wisdom in the practice of food fermentation, such as the choice of substrates and fermentation conditions leading to desirable properties.

Fermentation improves the safety of foods by decreasing the risks of pathogens and toxins achieving the infective or toxigenic level, and extends the shelf life by inhibiting the growth of spoilage agents, which cause the sensory changes that …

2024年11月23日 · Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.

2021年8月22日 · Fermentation is one of the ancient food processing technologies. Fermentation is defined as a process in which chemical changes occur in an organic substrate through the action of enzymes produced by microorganisms. For example, yeast enzymes convert sugars and starches into alcohol, while proteins are converted to peptides/amino acids.

2024年11月22日 · “Fermentation is a versatile process that plays a crucial role in both the creation of finished products with health benefits and the production of ingredients for various food products,” Silvia...

Humans have used fermentation in production of food for 13,000 years. [5] Humans and their livestock have microbes in the gut that carry out fermentation, releasing products used by the host for energy. [6] Fermentation is used at an industrial level to produce commodity chemicals, such as ethanol and lactate.

1999年9月15日 · Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate.