Microbial fermentation in the production of plant foods

摘要

Fermented foods from plants, are to be found all over the world Many have their origins in ancient times, Fruits, vegetables, cereals, rootcrops, legumes and oilseeds are all used for the production of fermented-foods. An important result of the fermentation of fruits and vegetables is that products are obtained which can be stored and used as a food supply in between harvests. Cereals and seeds can best be stored as dry products, and shelf-life extension has probably never been the primary aim of fermentation of such commodities For both categories of fermented foods, i.e. those derived from fruits and vegetables and those derived from cereals and other seeds, however, the bio-conversions caused by fermentation contribute very much to the characterand organoleptic properties of the fermented products. In many cases also fermentation contributes to the digestibility and nutritional value of the final products. For example, soya beans can be stored relatively well in the dry state, but, as such, they are not readily consumable by humans even when cooked. When converted to tempe they are a base material for several delicious, easily-digestible and nutritious food items, which provide many millions of people with a valuable and affordable source ofproteins.