Fermentation technology /
Liah Reyes.
- First edition.
- ix, 320 pages : illustrations ; 24 cm.
Includes bibliographical references and index.
Food processing -- Enzymes in food processing -- Enzymology for the food service -- Food microbiology -- Food contaminants -- Fruit processing -- Dairy microbiology.
"In biochemistry, fermentation is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, fermentation may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. Fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Industrial fermentation is the process of using microbes for the large-scale production of chemicals, biofuels, enzymes, proteins and pharmaceuticals. Fermentation also occurs within the gastrointestinal tracts of all animals, including humans. Industrial bioreactors operated in batch, fed-batch, or continuous mode are utilized to culture different types of microorganisms producing a wide range of products. This comprehensive book collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field"-- Back cover.