Describe the role of microorganisms in fermented foods.

Question

16 Aug 2022

Answer :

Word Count : 278

Functional microorganisms transform the chemical constituents of raw materials of plant/animal sources during food fermentation thereby enhancing the bio-availability of nutrients, enriching sensory quality of the food, imparting bio-preservative effects and improvement of food safety, degrading toxic components and anti-nutritive factors, producing antioxidant and antimicrobial compounds, stimulating the probiotic functions, and fortifying with some health-promoting bioactive compounds . Among bacteria associated with fermented foods and alcoholic beverages, lactic acid _______ __________ __________ _______ _____ _____ _____ ________ _____ _______ _________ _____.
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