Search National Agricultural Library (NAL) Digital Collections
Showing item 0 of
from your search.
Fermentation microorganisms and flavor changes in fermented foods
- Food fermentation processes often result in profound changes in flavor relative to the starting ingredients. However, fermenting foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have important effects on the chemistry that occurs during fermentation. This is a brief review of recent research on flavor changes in food fermentations. The emphasis will be on the role of lactic acid bacteria in changing the compounds that help determine the character of fermented foods from plant-based substrates.
fermented foods , fermentation , food microbiology , starter cultures , microorganisms , lactic acid bacteria , flavor compounds , lactic fermentation , cucumbers , sourdough bread , literature reviews
- Paper presented at the 12th World Congress of Food Science and Technology held July 16-20, 2003, Chicago, Illinois.
- Journal of food science 2004 Jan-Feb., v. 69, no. 1
Journal Articles, USDA Authors, Peer-Reviewed
- Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.