What are the features of microbial fermentation in industrial studies?

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

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Anonymous 2022-04-19T07:31:05+00:00 1 Answer 11 views 0

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  1. Elaine
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    2022-05-09T02:46:05+00:00
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    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

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