Frmented Food Products Case Study

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Fermented foods products: 1. Milk products: • Sour Cream: Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour • Yogurt: Lactobacilli bacteria convert lactose sugar in milk into glucose and galactose, which break down further into lactic acid, giving yoghurt its sour taste. Live bacteria remain in the yoghurt and provide a valuable contribution to gut microflora. • Kefir: A carbonated and slightly alcoholic fermented milk drink that looks…show more content…
Treating olives in lye (sodium hydroxide) or saltwater brine, or even just salt, helps remove the bitterness. The substance that makes olives bitter is also toxic to bacteria, so once it's removed spontaneous bacterial fermentation takes place. The sugars in the olive are converted into lactic or acetic acid, and the olive gets softer.Olives pressed for olive oil aren't fermented, and it's actually the bitter polyphenol compounds responsible for olive oil's health benefits and long shelf life, thanks to their antioxidant action. 3. Starchy plant foods-Cereals, Tubers and Roots • Cereals and legumes: Cereals and legumes are important contributors of carbohydrates and proteins to the diet. The traditional methods for fermenting cereals and legumes are simple and inexpensive. However, these methods are changing rapidly through modern microbial technology. Soybeans, black grams, mung beans, and Bengal gram are the principal legumes, and rice is the main cereal used in the preparation of a variety of fermented foods in different parts of the world. • Roots and…show more content…
The Egyptians were probably the first to observe fermentation and leavening when bread dough was allowed to stand for hours. The early Europeans made a flat sour rye bread using sour rye starter cultures as early as 800 B.C. Sour rye bread has survived the centuries and is still very popular in many parts of Europe as well as in North America. One of the most unusual starter cultures is known as “mother sponge,” which is used to make San Francisco sourdough French bread. This culture contains yeasts and bacteria in ratio of 1:100. The origin of this natural culture is not known, but it has been used continuously for over 140

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