Microbial Fermentation and Its Application in Fermented Foods

Yanbin Lan

doi:10.62051/ijphmr.v3n3.05

Authors

Yanbin Lan

DOI:

https://doi.org/10.62051/ijphmr.v3n3.05

Keywords:

Microorganism, Fermentation, Fermented food

Abstract

Fermented food is an important component of people's daily diet. The rich microbial community in fermented foods and the various biochemical reactions generated during the food fermentation process played an important role in enriching the production and processing technology of fermented foods, enhancing nutritional value, improving sensory quality, and forming unique flavors. This article provided a review of microbial fermentation and its application in fermented foods, aiming to provide theoretical basis for better leveraging the role of microbial fermentation technology in fermented foods, enriching the production and processing technology of fermented foods, and enhancing the nutritional value of fermented foods.

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