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 ).
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Fermentations in food production
Conclusion
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).
- ...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
275 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
