Microbiology of Fermented Foods

Fermented and cured substances owe their stability to the microbial improvement of natural acids by lactic microorganisms or the expansion of such acids to the foodstuff, particularly within the sight of a moderately higher amount of salt. Spoilage can occur either amid the fermentation time frame or upon storage of the final product. The fermentation process may fail if bacteriophage assaults the starter culture, if the temperature is inadmissible, or if the measure of fermentable carbohydrate is lacking.


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