Safety and Microbiological Quality

Fabienne Remize, Didier Montet (Herausgeber)

Buch | Softcover

126 Seiten

2019
MDPI (Verlag)
978-3-03921-491-4 (ISBN)

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The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.

Erscheinungsdatum	06.10.2019
Verlagsort	Basel
Sprache	englisch
Maße	170 x 244 mm
Themenwelt	Medizin / Pharmazie ► Medizinische Fachgebiete ► Mikrobiologie / Infektologie / Reisemedizin
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
Schlagworte	Alcoholic fermentation • anti-carcinogenic • anti-diabetic • Antioxidant • asian countries • Beverage • Bifidobacterium spp. • Carica papaya • culture optimization • Enterococcus spp. • Fermentation • fermented papaya preparation (FPP) • Free Radical Scavenging • fresco culture • Fungicide • Growth parameters • horchata • lactic acid bacteria • lactic fermentation • L. rhamnosus GG • medium-chain fatty acids • microbial lipids • Microbiology • Mucor circinelloides • N/A • nutritional value • Oxidative stress • PCA • Pesticide • Predictive microbiology • Probiotics • Product Development • quality • reconstituted milk • sea buckthorn • Shelf Life • shigella • stuck fermentation • table olives • technological characteristics • tiger nuts • Traditional • viability • wine • yeast
ISBN-10	3-03921-491-8 / 3039214918
ISBN-13	978-3-03921-491-4 / 9783039214914
Zustand	Neuware