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Contents
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BACKGROUND
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INTRODUCTION
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DEFINITION OF FERMENTED FOOD
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CLASSIFICATION OF FERMENTED FOODS
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BENEFITS OF FERMENTING FOOD
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MICROFLORA IN FERMENTED FOODS
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NUTRITIONAL VALUE OF FERMENTED FOODS
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Proteins
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Vitamins
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Minerals
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HEALTH EFFECTS OF FERMENTED FOODS
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Probiotic effect
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Flatulence reducing effect
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Anticholesterolemic effect
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Effect on transit time, bowel function and glycemic index
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Anticancerogenic effect
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Immunoactive effects
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FOOD SAFETY ASPECTS OF FERMENTED FOODS
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Effect of fermentation on pathogenic organisms
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Toxins and toxin producing organisms in fermented foods
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Production of antimicrobial substances
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PRESENT STUDY
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MATERIALS AND METHODS
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Materials
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Methods
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Design of E. coli experiments
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RESULTS AND DISCUSSION
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Organic acids
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Final concentration of lactic acid
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Lactic acid production rate
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Inoculum amount for backslopping
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Temperature dependence
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Influence of raw material
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Titratable acidity
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Relation pH – lactic acid
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Lactic acid bacteria at the final stage
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E. coli study
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Comments to E. coli study
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Two different temperatures
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Inoculum amount
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Lactic acid content
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Buffering effect
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Effect of lactic acid on pathogenic organisms
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FINAL REMARKS
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REFERENCES
Fermentation as a Method of Food Processing ( Peter Sahlin )
www.foodelphi.com