Journal of Food Technology and Preservation

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Editorial - Journal of Food Technology and Preservation (2021) Volume 5, Issue 7

Fermentation in food processing.

The process of converting the carbohydrates into organic acids by using some bacteria or microorganisms is termed as fermentation. It destroys majority of the harmful microorganisms and chemicals in foods and turn into beneficial bacteria. These bacteria help to produce new enzymes to coordinate in the digestion process. Soy products, dairy products, grains, and some vegetables are some of the products which are benefit from fermentation process. The process of fermentation destroys harmful microorganisms and chemicals in foods and restores them with beneficial bacteria. These bacteria help to produce new enzymes which supports in the digestion. Soy products, dairy products, grains, and some vegetables are some of the foods that are benefited from fermentation. The fermentation process helps in generating a range of products by the oxidation of carbohydrates which are earlier organic acids, alcohol, and carbon dioxide. These products limit the growth of spoilage or pathogenicity in the food which has preservatives.

Author(s): John Marb

Abstract Full Text PDF

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