ABSTRACT
CONTENTS 9.1 Introduction ..................................................................................................................................216
9.1.1 Fermentation Definition..................................................................................................216 9.1.2 History ............................................................................................................................216 9.1.3 Common Fermented Foods ............................................................................................216
9.2 Fermentation as a Preservation Method ......................................................................................217 9.2.1 Microbial Contamination of Foods ................................................................................217 9.2.2 Benefits of Fermented Foods ..........................................................................................218
9.3 Microorganisms Used in Food Fermentations ............................................................................218 9.3.1 Lactic Acid Bacteria........................................................................................................218 9.3.2 Acetic Acid Bacteria ......................................................................................................219 9.3.3 Yeasts ..............................................................................................................................220 9.3.4 Molds ..............................................................................................................................220 9.3.5 Starter Cultures ..............................................................................................................221
9.4 Classification of Fermented Products ..........................................................................................221 9.5 Fermented Products ......................................................................................................................221
