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Food Preservation By Fermentation Impact Factor | Open Access Journals
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Journal of Microbial Pathogenesis

ISSN: 2684-4931

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Food Preservation By Fermentation Impact Factor

"Food preservation sometimes involves preventing the growth of bacteria, fungi or other microorganisms, in addition to delaying the oxidation of fats that cause rancidity. Food preservation can also embody processes that inhibit visual deterioration, such as the browning reaction of proteins in apples when they are cut, which can occur throughout food preparation.Many processes designed to preserve food can involve various strategies for preserving food. Protecting fruits by making them into jam, for example, involves boiling, sugar .. Fermentation in food processing is the process of converting carbohydrates into alcohol or organic acids using microorganisms - yeast or bacteria - under anaerobic conditions Fermentation generally implies that the action of microorganisms is s uhaté. The science of fermentation is known as zymology or zymurgy. long-term fermentation sometimes refers specifically to the chemical conversion of sug ars into ethanol, producing alcoholic beverages such as wine, beer and cider. However, similar processes take place in the raising of bread (CO2 produced by yeast activity) and in the preservation of acidic foods with the production of lactic acid, such as sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives and cheese. More localized foods prepared by fermentation can also be made from beans, grains, vegetables, fruits, honey, dairy products and fish.

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Citations: 17

Journal of Microbial Pathogenesis received 17 citations as per Google Scholar report

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