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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
352
ssf for foods and beverages
addition, several products of microbial fermentation also act as addi-
tives and supplements in food (flavors, colorants, antioxidants, pre-
servatives, sweeteners). ere is great interest in the development and
use of natural food and additives derived from micro organ isms, since
they are more desirable than the synthetic ones produced by chemi-
cal processes. Ancient people practiced various approaches to food
fermentation, and spread salt on meat or soak the vegetables in salt
water prior to fermentation to obtain a broad range of micro organ isms
for fermentation.
Although submerged fermentation remained as the main technique
throughout history, solid- state fermentation (SSF) of enzymes, spices,
and organic acids ...
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Publisher Resources

ISBN: 9781439844960