Bacteria‐Based Processes and Products

• Published in: Fundamentals of Food Biotechnology pp. 241 - 312
• Format: Book Chapter
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 03.02.2015
• Subjects: bacterial biomass; bacteria‐based processes; fermented dairy products; fermented fish products; fermented meat products; fermented vegetable products; organic acids; polysaccharides; vinegar
• ISBN: 1118384954; 9781118384954
• DOI: 10.1002/9781118384947.ch4

This chapter discusses the bacteria‐based processes, and their products such as fermented dairy products, fermented vegetable products, and meat and fish products in detail. Fermented dairy products are enjoying increased popularity as convenient, nutritious, stable, natural, and healthy foods. Organic acids have been utilized for a long time by the food industry as food additives and preservatives to prevent deterioration and extend the shelf life of perishable food ingredients. Vinegar and other organic acids are used as acidulants and flavor compounds in processed liquid foods, and as chemical feedstocks. A major economic constraint is the large working capital required for the bacterial biomass process. The “biomass” includes the cells of other microorganisms besides bacteria for the convenient treatment of the subject. The production of polysaccharides from microbial sources offers controllable polymer synthesis from materials in constant supply, yielding products that possess improved functional characteristics, and low biological oxygen demand (BOD).