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Fermented food products make up a signi cant part of diet in developing and developed nations. These act as vehicles of health promoting metabolites and probiotic organisms. These are currently being promoted to prevent or cure a range of diseases from obesity to cancer.In Food Fermentation Technology, growth and metabolic activities of microorganisms are utilized for the preservation and transformation of food materials. The metabolites of fermenting microorganisms inhibit growth of pathogenic and spoilage causing microorganisms which extends their shelf life. Fermentation introduces characteristic aroma, avor, texture, and nutritional pro le into food, besides removing anti-nutritional factors and toxins.Traditional food fermentation processes can be lactic acid, fungal or alkaline fermentations which produce fermented foods such as Yogurt, Saurekraut, kimchi, meat sausages etc. Many fermented foods are highly nutritional and have anti-aging and anticancer properties.
A propos de l'auteur
MANBIR SINGH is working as an Associate Professor and Head in Department of Food Science & Technology, Khalsa College Amritsar. His teaching interests include Food Fermentation Microbiology and Technology, Fermented Foods & Food Safety. He is also a Fulbright Humphrey Scholar and has several National & International Research Papers to his credit.
