ABSTRACT
Beneficial microorganisms metabolize some of the components present in starting materials (i.e., food, such as milk or meat) to produce energy and cellular materials and to multiply. In this process, they produce some end products that are no longer necessary for the cells, and therefore, these byproducts are excreted into the environment. Some of these byproducts impart unique characteristics (mostly texture and flavor) to the remaining components of the starting materials. These are bioprocessed or fermented products and are considered desirable by consumers. Some of the byproducts of fermentation can also be purified and used as food additives. The production of several of these byproducts by some desirable microorganisms is discussed in this chapter (see also Chapter 8).
