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What is Safety of Fermented Foods Explained about?

Fermented foods have gained worldwide acceptance. This document discusses the safety aspects of fermented foods production. Lactic acid bacteria (LAB) play a key role in food safety during fermentation. LAB produce several antimicrobial factors like organic acids, bacteriocins, carbon dioxide, hydrogen peroxide, diacetyl, alcohol, and reuterin. Organic acid production and the subsequent pH reduction are the most important antimicrobial mechanisms. Combined, these factors created an inhospitable environment

Author

Aman Paul

Language

EN