The Roles of Fermentation Technologies in Mulberry Foods Processing: Application and Outlooks
- *Corresponding Author:
- Yu-Xiao Zou
Sericultural & Agri-Food Research Institute
Guangdong Academy of Agricultural Sciences
NO.133 Yiheng ST, Dongguanzhuang RD
Tianhe District, Guangzhou 510610, PR China
Tel: +86-02- 37227141
E-mail: [email protected]
Received date: April 13, 2015; Accepted date: April 15, 2015; Published date: April 17, 2015
Citation: Zou YX, Shen WZ, Wang SY, Liao ST, Liu F (2015) The Roles of Fermentation Technologies in Mulberry Foods Processing: Application and Outlooks. Med chem 5:e107. doi:10.4172/2161-0444.1000e107
Copyright: © 2015 Zou YX, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The application of microbial transformation technique makes it possible to provide commercial mulberry foods with stable quality as well as keeping its original nutrition. Food-grade yeasts, lactic acidbacteria and acetic acid bacteria have been used in mulberry foods fermentation in recent years. With considerable research work on medicinal and nutritious value of mulberry around the world, mulberry has been commercially processed into red wine, yoghurt and vinegar which are welcomed by more and more consumers all over the world.