Microorganisms predominating in alkaline-fermented foods
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Indigenous fermentation processes depend on microorganisms naturally existing in the raw materials, utensils, water, surrounding atmosphere, and wrapping material. Among these microorganisms, the most frequently isolated from alkaline-fermented foods (AFFs) are Bacillus and related genera, lactic acid bacteria, and yeasts. As industrialscale production of AFFs usually requires pure starter to achieve reproducibility, consistent quality, and a high standard of public safety. e phenotypical and genotypical characterization of the fermenting microbes is essential for the selection of high-performing, and safe, starter cultures.
|Title of host publication||Handbook of Indigenous Foods Involving Alkaline Fermentation|
|Number of pages||55|
|Publication date||1 Jan 2014|
|Publication status||Published - 1 Jan 2014|