UGC Approved Journal no 63975(19)

ISSN: 2349-5162 | ESTD Year : 2014
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Published in:

Volume 9 Issue 7
July-2022
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIR2207026


Registration ID:
405256

Page Number

a203-a209

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Title

MICROBIAL FERMENTATION AND ITS ROLE IN QUALITY IMPROVEMENT OF FERMENTED FOODS.

Abstract

The nutritional and biological content of the basic components is frequently altered throughout the fermentation process in foods. Fermented foods include intricate ecosystems of enzymes derived from raw ingredients that interact with the metabolic activities of fermenting microorganisms. Fermenting microorganisms use physical and metabolic changes in fermented foods to provide a novel approach to food stability. Antioxidants, peptide synthesis, organoleptic and probiotic qualities, and antibacterial activity may all be advantages of fermented foods over plain foods. It also affects the levels of antinutrients and toxins in the body. The quantity and quality of microbial communities in fermented foods varies depending on the manufacturing process and storage conditions. This review adds to current knowledge on biochemical changes that occur during food fermentation. Modifications of biochemical components that determine the eristic character of final fermented food products from source food resources will be given special focus.

Key Words

Enzymes; Fermenting Microorganisms; Biochemical changes; Fermented foods

Cite This Article

"MICROBIAL FERMENTATION AND ITS ROLE IN QUALITY IMPROVEMENT OF FERMENTED FOODS.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 7, page no.a203-a209, July-2022, Available :http://www.jetir.org/papers/JETIR2207026.pdf

ISSN


2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"MICROBIAL FERMENTATION AND ITS ROLE IN QUALITY IMPROVEMENT OF FERMENTED FOODS.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 7, page no. ppa203-a209, July-2022, Available at : http://www.jetir.org/papers/JETIR2207026.pdf

Publication Details

Published Paper ID: JETIR2207026
Registration ID: 405256
Published In: Volume 9 | Issue 7 | Year July-2022
DOI (Digital Object Identifier):
Page No: a203-a209
Country: CHIKHLI, NAVSARI, GUJARAT, India .
Area: Science
ISSN Number: 2349-5162
Publisher: IJ Publication


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