FOOD TECHNOLOGY

Detailed explanation-1: -Fermentation method uses microorganisms to preserve food. This method involves decomposition of carbohydrates with the action of microorganisms and/or the enzymes [113].

Detailed explanation-2: -Fermented foods are defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action” [1]. Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other legumes, cereals and fruits.

Detailed explanation-3: -In general, lactic acid bacteria (LAB) from several genera, including Lactobacillus, Streptococcus, and Leuconostoc are predominant in fermented foods, but other bacteria as well as yeast and fungi also contribute to food fermentations.

Detailed explanation-4: -Microbial fermentation is a biochemical process that manages to extract chemical energy from carbohydrates without the oxygen. This chemical reaction occurs in bacteria, yeasts or even in muscles of humans. More than ten thousand years ago, humans began to use microbial fermentation to refine and preserve food.