Application of microorganisms in the production of fermented food

• Authors: I. Usajewicz , K. Kornacki
• Languages of publication: PL

Abstracts

EN

The paper presents a review of the problems related to the use of bacteria and fungi to produce fermented food. Attention has been paid to the following issues: criteria of strain selection, composition and character of the starter cultures, and significance of their metabolic activity in determining physical and organoleptic properties of the products, enhancing nutritional value, and ensuring long product shelf-life and safety.

Keywords

EN

BIOCHEMICAL CHANGE; FERMENTED FOOD; STARTER CULTURE

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 1999
• Issue: 2
• Pages: 65-80

Contributors

author

I. Usajewicz

author

K. Kornacki

• Publication order reference: I. Usajewicz, Katedra Mikrobiologii Przemyslowej i Zywnosci, Akademia Rolniczo-Techniczna, Plac Cieszynski 1, 10-957 Olsztyn-Kortowo, Poland