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Recent Insight Into Fermented Foods and Production
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Author(s): Dixit V. Bhalani (CSIR-CSMCRI, India), Arvind Kumar Singh Chandel (CSIR-CSMCRI, India)and Poonam Singh Thakur (RTM University Nagpur, India)
Copyright: 2019
Pages: 33
Source title:
Global Initiatives for Waste Reduction and Cutting Food Loss
Source Author(s)/Editor(s): Aparna B. Gunjal (Dr. D.Y. Patil Arts, Commerce, and Science College, Pune, India), Meghmala S. Waghmode (Annasaheb Magar Mahavidyalaya, India), Neha N. Patil (Annasaheb Magar Mahavidyalaya, India)and Pankaj Bhatt (Dolphin (P.G) College of Biomedical and Natural Sciences Dehradun, India)
DOI: 10.4018/978-1-5225-7706-5.ch006
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Abstract
The fermented beverages and foods either of plant or animal source play a vital role in the food of society in several parts of the world. The fermented of foods not only afford vital sources of nutrients but also have abundant potential in maintaining health and also preventing various diseases. The bacteria and yeasts are the major groups of microorganisms related to traditional fermented of the foods. Numerous diverse types of traditional fermented beverages and foods are formed at domestic level in the various countries. The advancement of fermentation technology provides value addition to waste food by their complete conversion into the different value-added products. The recent research suggests that the biological functions of fermented foods affect the health due to functional microbes involved during fermentation which provides several health-promoting benefits to the consumers. The emphasis of this chapter is to describe the fermentation technology and their potential to minimize the wastage of foods by conversion of value-added products and their benefits.
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