In chemoorganotrophic aerobes the substrate reduced is usually oxygen. Functional microorganisms transform the chemical constituents of raw materials of plantanimal sources during food fermentation thereby enhancing the bio-availability of nutrients enriching sensory quality of the food imparting bio-preservative effects and improvement of food safety degrading toxic components and anti-nutritive factors producing antioxidant and antimicrobial. Fermentation Microbiology The principal type of fermentation is the action of the yeast on fermentable sugars to produce carbon dioxide. . Possible fermentation products include ethanol hydrogen gas and lactic acid. In baking it causes yeast and bacteria to convert sugars into carbon dioxide among other things. Microorganisms not only possess a broad variety of enzymes to make an array of chemical conversions possible but they also have a relatively high metabolic activity that permits conversions t...
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