2. Fermentations in food production
2.1 Biological actions and product characteristics
Microbial actions can be classified according to whether the micro-organisms intervene directly or indirectly on the food. In the first case, the microbial flora is an integral part of the product, in which we find living or dead cells with all the molecules they contain or have released; in the second, it is the product itself that reacts or acquires particular properties (table 8 ).
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Fermentations in food production
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Bibliography
- BOURGEOIS (C.M.), MESCLE (J.F.), ZUCCA (J.), LARPENT (J.P.) coord - Microbiologie alimentaire. Tome 1 : Aspects microbiologiques de la sécurité et de la qualité des aliments – Tome 2 : Aliments fermentés et fermentations alimentaires - . Collection Sciences et techniques agroalimentaires. Tec et Doc (1996).
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