Microbiology of Fermented Foods and Beverages

<p>Fermented foods are consumed all over the world and their consumption shows an</p><p>increasing trend. They play many roles from preservation to food security improved</p><p>nutrition and social well-being. Different microorganisms are involved in the</p><p>fermentation process and the diversity of the microbiome is high.</p><p>Fermented foods are food substrates that are invaded or overgrown by edible</p><p>microorganisms whose enzymes hydrolyze polysaccharides proteins and lipids to</p><p>nontoxic products with flavors aromas and textures that are pleasant and attractive to</p><p>the human consumer. Fermentation plays different roles in food processing including</p><p>the development of a wide diversity of flavors aromas and textures in food lactic acid</p><p>alcoholic acetic acid alkaline and high salt fermentations for food preservation</p><p>purposes biological enrichment of food substrates with vitamins protein essential</p><p>amino acids and essential fatty acids and detoxification during food fermentation</p><p>processing.</p>