Microorganisms and fermentation of traditional foods

• Other Authors: Ray, Ramesh C. (Editor), Montet, Didier (Editor)
• Format: Electronic eBook
• Language: English
• Published: Boca Raton : CRC Press, [2015]
• Series: Food biology series
• Subjects: Food > Biotechnology.; Food > Microbiology.; Fermentation.; Fermented foods.; elektronické knihy; electronic books
• ISBN: 9781482223095
• DOI: 10.1201/b17307
• Physical Description: 1 online zdroj : text file, PDF

"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored...