Abstract and Keywords
This article considers the fermentation of flavors and other components for use in foods and beverages. It first provides an overview of the types of fermentations performed for food ingredients and the microbes used, along with the different process variables that are related, before discussing the process of microbial metabolism. It then describes the media components involved in fermentation, including carbon and nitrogen sources, inorganic ions and trace elements, amino acids, vitamins, and other organic compounds. It also examines fermentation parameters, submerged fermentation, solid-state fermentation, downstream processing, and process optimization for food ingredients. Finally, it analyzes the global market for fermentation products, focusing on the production of amino acids, organic acids, enzymes, and flavor ingredients using fermentations.
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