FOOD PROCESSING AND PRESERVATION
FERMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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pasteurization
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fermentation
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aerobic
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anaerobic
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Detailed explanation-1: -Species of Bacillus, Lactobacillus, Micrococcus, Streptococcus, Pediococcus, and Leuconostoc are the common fermenting bacteria. Moreover, Cladosporium, Aspergillus, Trichothecium, Paecilomyces, Fusarium, and Penicillium are the common fungal genera found in fermented products [3].
Detailed explanation-2: -Cultured Veggies. Fermented sauerkraut is made with the Bacillus species. This adds enzymes such as proteases, lipases, and amylases. Just a spoonful will add lots of digestive enzymes, probiotics, and increased vitamins and minerals to your gut.
Detailed explanation-3: -A fermented food has been preserved and transformed by bacteria. Usually, that means that the sugars and carbohydrates in the food have been eaten by the good bacteria. The bacteria then convert that sugar into other substances, like acids, carbon dioxide, and alcohol.