ARCHIVES
VOL. 6, ISSUE 1 (2024)
The impact of microbial fermentation on food safety and quality
Authors
Sarah L Matthews
Abstract
Microbial fermentation is a time-honored process utilized in food
production to enhance both the safety and quality of various food products.
This review explores the dual role of fermentation in ensuring food safety by
inhibiting pathogenic microorganisms and enhancing nutritional and sensory
attributes. We delve into the mechanisms through which fermentation improves
food quality, the types of microorganisms involved, and the impact of
fermentation conditions. Additionally, we discuss contemporary applications and
innovations in fermentation technology.
Download
Pages:50-52
How to cite this article:
Sarah L Matthews "The impact of microbial fermentation on food safety and quality". International Journal of Ecology and Environmental Sciences, Vol 6, Issue 1, 2024, Pages 50-52
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.