Application of Biotechnology to Indigenous Fermented Foods

摘要

FERMENTATION AND DEHY-dration are among the oldest techniques used to preserve foods. While dehydration can cause changes in sensory qualities of foods, fermentation is in fact expected to cause major changes hi color, aroma, flavor, and texture. These changes are brought about by the metabolic activities of a vast range of microorganisms: Lactic acid bacteria are commonly involved, either as a singular group or in combination with other bacteria, yeasts, and molds, in processes associated with indigenous fermented foods. The major lactic acid bacteria in naturally fermented products of plant origin are listed in Table 1. In other types of indigenous fermented foods, essentially pure cultures of yeasts or molds are the predominant microflora. The major yeasts in naturally fermented foods of plant origin are listed in Table 2.