History of solid-state fermented foods and beverages
bookPart
During the fermentation of raw material, the processing of microorgan isms (bacteria, yeast, and fungi) and enzymes cause manybiochemical and physical changes. Generally, the style and flavor of the fermented foods and beverages in the world are the masterpieces of the micro organ ism’s vital movement. e micro organ isms needed for food fermentation have existed for billions of years. As humans and even animals evolved on Earth, they used micro organ isms to preserve food components and yield attractive aromas and flavors, avoiding the food with unpleasant aromas or flavors. ese were the beginning of fermented foods, including sour milk, cheeses, wines and beers, vinegar, lactic acid foods, such as sauerkraut, and hundreds of other fermented foods consumed today (Hui et al., 2004). © 2014 by Taylor & Francis Group, LLC.
Topics
TNO Identifier
954482
ISBN
9781439844977 ; 9781138199323
Publisher
CRC Press
Source title
Solid State Fermentation for Foods and Beverages
Editor(s)
Chen, J.
Zhu, Y.
Zhu, Y.
Place of publication
Boca Raton
Pages
95-117
Files
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