Mixed Natural Culture Fermentation

In many parts of the world, especially in developing countries, the flora of indigenous fermented foods are mixed natural cultures. The interactions of those microbes are exceedingly complex, and the success of such fermentations depends on following traditional processes and not on scientific principles, because many of the responsible cultures have not been isolated and studied. The principal fermentation reactions in foods are listed in Table 1. This list does not include reactions in industrial fermentation of solvents, acids, and so on.

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