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ABOUT AUTHOR
Ganguly Subha*
AICRP On Post Harvest Technology (ICAR), Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Chakgaria, Kolkata-700 094, WB, India
*E-mail: [email protected]
Abstract
Fermentation is a microbial technique and the reaction to be controlled in favorable and desirable conditions for food safety and quality after fermentation, especially in the production of alcoholic premium quality beverages like beer, wine and cider. The same technology is employed in the bred manufacturing industries for leavening activity brought about by the production of carbon dioxide by the microbial or yeast activity. The preservation effect during fermentation is attributed to the production of lactic acid in sour foods such as yoghurt, dry sausages, pickles, sauerkraut and vinegar (extremely diluted acetic acid).
Keywords: Fermentation, Food, Technology
