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 as substances, such as the smell of ethyl alcohol. Organic acid, carbon dioxide, etc., fermentation can occur both in the presence of air or no air. The purpose of fermented food. For preservation. The shelf-life of food safety and the consumption. 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 pork, sauerkraut, and salami, etc., increasing nutrition 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 comes from nature. Or in the form of microbial inoculum used such as fungi, bacteria, yeast, cultured for 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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