What are the features of microbial fermentation in industrial studies?

Question

With the rapid development of genomics, metabolomics and proteomics, microbial fermentation offers tremendous potential to heal, feed, bio-agriculture and bio-energy.

in progress 0
Anonymous 2022-04-19T07:31:05+00:00 1 Answer 8 views 0

Answer ( 1 )

  1. Elaine
    0
    2022-05-09T02:46:05+00:00
    Reply
    This answer was edited.

    1) Fermented foods have a longer shelf life than the original foods.
    2) The enhancement of organoleptic properties; for example, cheese has more enhanced organoleptic properties in terms of taste than its raw substrate viz. milk.
    3) The removal of harmful/unwanted ingredients from raw materials—for example, during garri preparation, there is a reduction in the poisonous cyanide content of cassava, and the flatulence
    factors in soybeans are removed by fermentation

    You may want to read this for more details. https://www.mdpi.com/2311-5637/6/4/106/pdf

Leave an answer

Sorry, you do not have a permission to answer to this question. Only Registered Members can answer the questions. Registration is Free