Ssf Processes For Food Applications

Food fermentation involves the action of microorganisms, depending upon the control of environmental conditions, and should ensure the growth of favourable microbial species for the development of desired sensory qualities in indigenous foods. SSF for food application has been used since the development of human civilization. Many kinds of fermented foods, such as single-cell protein (SCP) probiotics, flavoring products, beverages, pigments, and peptide sweeteners, are produced largely by SSF. In addition to these, several enzymes, organic acids, and exopolysaccharides have been produced using SSF.

Fermented foods can be stored for longer periods and used for food supply during the off season. Fermentation also contributes to the digestibility and enhances the nutritional value of the product. It can also increase fibre digestibility. However, there are chances of accidental contamination of SSF food products by mycotoxins, which are a class of unwanted compounds and could be accidentally present or produced in SSF products. This could be due to the use of contaminated raw materials or due to an accidental contamination of the fermentation with a toxigenic strain. Mycotoxins have been reported to occur as contaminants in many agricultural commodities such as nuts, cottonseed, corn, sorghum, millet, grains, and barley. Blanc et al. (163) reported that about 100 mg/kg citri-nin was detected in food quality pigments produced by Monascus species.

Gluten Free Living Secrets

Gluten Free Living Secrets

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