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Research Project: Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste

Location: Food Science Research

Title: Microbial fermentation in food preservation

Author
item Perez Diaz, Ilenys
item GUNES ALTUNTAS, EVRIM - Ankara University Of Turkey
item Juneja, Vijay

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/1/2017
Publication Date: 2/24/2018
Citation: Perez Diaz, I.M., Gunes Altuntas, E., Juneja, V.K. 2018. Microbial fermentation in food preservation. In: Juneja, V.K., Dwivedi, H.P., Sofos, J.N., editors. Microbial Control and Food Preservation. New York, NY: Springer. p. 281-298. https://doi.org/10.1007/978-1-4939-7556-3_13.
DOI: https://doi.org/10.1007/978-1-4939-7556-3_13

Interpretive Summary: This book chapter describes the basic principles of food fermentation to preserve foods. It describes intrinsic and extrinsic factors affecting the safety and quality of fermentations, the microorganisms involved and the main chemical changes that occur. This book chapter will supplement other chapters on food preservation techniques under the following title: Microbial Control and Food Preservation: Theory and Practice.

Technical Abstract: Fermented foods are consumed worldwide representing a significant component of the human diet. Foods preserved by fermentation are perceived as a natural and healthy choice. The safe and palatable fermentation of foods is subjected to basic principles of acidification, salting, water activity and oxygen availability. Food fermentations are dependent on the activity of the type of microbes added as starter cultures. The multiple microbially mediated metabolic conversions in food fermentations impact bioactivity, stability, antimicrobial activity and toxicity of the finished product. This book chapter discusses basic preservation principles, microbial activity and chemistry of food fermentations.