Microbial Fermentation in Food Preservation

Perez-Diaz I. M., Altuntas E., Juneja V. K.

MICROBIAL CONTROL AND FOOD PRESERVATION: THEORY AND PRACTICE, ss.281-298, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/978-1-4939-7556-3_13
  • Dergi Adı: MICROBIAL CONTROL AND FOOD PRESERVATION: THEORY AND PRACTICE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.281-298
  • Anahtar Kelimeler: Fermented foods, Lactic acid bacteria, Yeasts, pH, Preservatives, Antimicrobials, LACTIC-ACID BACTERIA, ANTIMICROBIAL ACTIVITY, LISTERIA-MONOCYTOGENES, STARTER CULTURES, OENOCOCCUS-OENI, EXOPOLYSACCHARIDES, MICROORGANISMS, ETHANOL, FUNCTIONALITY, SPOILAGE
  • Ankara Üniversitesi Adresli: Evet

Özet

Fermented foods are consumed worldwide representing a significant component of the human diet. Foods preserved by fermentation are perceived as a natural and healthy choice. The safe and palatable fermentation of foods is subjected to basic principles of acidification, salting, water activity and oxygen availability. Food fermentations are dependent on the activity of the type of microbes added as starter cultures. The multiple microbially mediated metabolic conversions in food fermentations impact bioactivity, stability, antimicrobial activity and toxicity of the finished product. This book chapter discusses basic preservation principles, microbial activity and chemistry of food fermentations.