Fermented foods - an overview

Abstract

This chapter provides an overview of fermented foods. It explores the use of fermentation to preserve a wide range of foods. In the fermentation industry, many microorganisms are used for the production of metabolites such as acids, alcohols, amino acids, enzymes, and antibiotics. For food processing, fermentation products such as citric acid, acetic acid, and glutamate are frequently used. The character of food fermentations is more complex. Vegetable or animal products are fermented by the indigenous mixed microflora or by adding starter cultures to improve shelf-life, nutritional value, flavor, and/or physical properties. The microorganisms involved are, therefore, multifunctional and mostly form an integral part of the end product. Renewed interest in food fermentations exists because of the fact that the preservation technology is relatively simple and is regarded as being natural. Oriental food fermentations also offer good opportunities in the production of vegetarian meat flavorings and meat substitutes.