Microorganisms Associated with Food Fermentation

• Published in: Bioactive Compounds in Fermented Foods pp. 3 - 47
• Main Author: Paramithiotis, Spiros
• Format: Book Chapter
• Language: English
• Published: Routledge 2022
• Edition: 1
• Subjects: Secondary Microbiota; Vinegar Production; Alkaline Fermentation; Genera Candida; Food Fermentation; Log CFU; Sausage Fermentation; Alcoholic Fermentation; Acetic Acid Fermentation; Alcohol Dehydrogenase; Sourdough Fermentation; Cent RH; Phosphoglycerate Mutase; Glucose Phosphate Isomerase; Methylmalonyl CoA Mutase; Lactic Acid Fermentation; Propionic Acid Fermentation; Acetic Acid Bacteria; Embden Meyerhof Parnas Pathway; Fructose Bisphosphate Aldolase; Mold Fermentation
• ISBN: 9781032025254; 1032025255; 0367136007; 9780367136000
• DOI: 10.1201/9780429027413-2

Exploitation of microorganisms for food production has been practiced since antiquity. Depending on the type of the available raw materials and ambient conditions, a wide diversity of fermented foods has been developed worldwide, many of which are characteristic of certain geographical areas. These bio-transformations demand the development of a microecosystem, specific for each type of product. In a constantly changing micro-environment, due to the microbial metabolic activities, dominance of a microorganism depends upon the ability to withstand environmental stresses and effectively utilise the available resources. This chapter offers an overview of the microorganisms that are associated with food fermentation as well as their metabolic capacities that account for their dominance and their technological importance.