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Microorganisms in Food Fermentation by Peram Amarnath 7147 is a document available to read on EtoBox.
What is Microorganisms in Food Fermentation about?
The document discusses the beneficial role of microorganisms in fermenting foods. Specifically, it outlines how microorganisms ferment dairy products like yogurt and cheese, vegetables like kimchi and sauerkraut, cereals and pulses in products like bread and tempeh, and meats and fish. It also discusses the fermentation of alcoholic beverages like wine and vinegar. The document provides examples of microorganisms used in different food fermentation processes and their roles.
- Author
- Peram Amarnath 7147
- Language
- EN