நுண்ணுயிர் & உயிர்வேதியியல் தொழில்நுட்ப இதழ்

சுருக்கம்

Microbial Fermentation

Dereddy Mamatha*

The process of fermentation is used historically for the preservation of food and for their health benefits. Modern fermentation depends on the modern starter cultures with desirable characteristics to ensure their consistency and the availability. The selection of starters depends on the specific phenotypes that benefit by increasing the shelf life, texture, flavors and ensuring safety.