Fermentation

Nejib Guizani, Ann Mothershaw

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

In this chapter the term fermentation is used to describe the process of intended chemical change in foods catalyzed by microbial enzymes. Prescott and Dunn (1) defined fermentation, in its broad sense, as “a process in which chemical changes are brought about in organic substrates through the action of enzymes elaborated by microorganisms.” Steinkraus (2) defined more specifically fermented foods as “food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases and lipases hydrolyze the polysaccharides, proteins and lipids to non-toxic products with flavours, aromas and textures pleasant and attractive to the human consumer.”

Original languageEnglish
Title of host publicationHandbook of Food Science, Technology, and Engineering - 4 Volume Set
PublisherCRC Press
Pages1195-1222
Number of pages28
ISBN (Electronic)9781466507876
ISBN (Print)9780849398476
Publication statusPublished - Jan 1 2005

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ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Guizani, N., & Mothershaw, A. (2005). Fermentation. In Handbook of Food Science, Technology, and Engineering - 4 Volume Set (pp. 1195-1222). CRC Press.