Fermentation is conserved, the use of microorganisms, such as bacteria, yeast, or RA, which is the initial infections, which may be pure culture. Mixed infections, such as dough balls koji or infection contamination from the changing natural organic compounds in foods is the substance. The purpose of the fermentation of food to food preservation. Extend shelf life and food safety to the intake. Because the produce plaque build up. Which can inhibit or retard the growth of microorganisms causing food spoilage. Microorganisms cause disease, and make food safe, extend shelf life. , can keep food to consume out of season. Distribution has more extensive, such as pickled vegetables, kimchi, pickled and fermented etc. adding nutritional values, fermentation with microorganism probiotic. Such as milk, yogurt, sour kimchi properties have good health, such as cholesterol, help the work of the digestive system build nutrients. Such as amino acid needed, vitamins, essential fatty acids, which is beneficial to the health. Fermentation also makes the food more easily digested.Application of microbial fermentation of food. Both infections of natural microorganisms used such as fungi, bacteria, yeast, culture up to use as inoculum in the fermentation. There may be a mixture of several species infections or infections of the innocent? Which is in the form of a liquid or ในรูป powder. Or a convenient to use. Mixed with other substances to prevent coagulation.
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