Skip to Main content Skip to Navigation
Book sections

Fermented foods: Microbiology, biochemistry and biotechnology

Romain Villéger 1 Rémy Cachon 2 Maria Urdaci 
2 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : Fermentation is one of the most ancient forms of food preservation technologies in the world that uses microorganisms to convert perishable and sometimes inedible raw materials into safe, shelf-stable and palatable foods or beverages. It can be described as a biochemical change, which is induced by the anaerobic or partially anaerobic metabolism of carbohydrates by microorganisms with the production of acids that result in decrease in pH, or with the production of alcohols. During fermentation, due to the incomplete oxidation of organic molecules, different products such as aromatic compounds are produced. Alkaline fermentation is a special type of fermentation that causes an increase in pH of the food. In that case, microorganisms degrade principally food proteins, leading to the release of ammonia resulting in increase of pH.
Complete list of metadata
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Thursday, January 9, 2020 - 9:37:48 AM
Last modification on : Thursday, September 1, 2022 - 11:10:30 AM



Romain Villéger, Rémy Cachon, Maria Urdaci. Fermented foods: Microbiology, biochemistry and biotechnology. Fermented Foods, Part II : Technological Interventions, CRC Press, pp.1-20, 2017, Fermented Foods, Part II Technological Interventions, 978-1138637849. ⟨10.1201/9781315205359⟩. ⟨hal-02433392⟩



Record views