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Other Fermentations

  • Christèle Humblot
  • Jean-Pierre Guyot
Part of the Food Microbiology and Food Safety book series (FMFS)

Fermented foods are staples for numerous consumers in many countries, especially in developing and emerging countries (DEC) where fermentation is often the only way to preserve food from microbial contaminations. Fermented foods from DEC are characterized by their wide diversity: they differ in the starting material (cereals, pulses, roots, vegetables, etc.), technology of production and the main microorganisms implicated in the fermentation process (lactic or acetic acid bacteria, yeasts, etc.). For cash crops like cocoa and coffee, fermentation is also an important step in the processing of cocoa beans and coffee cherries.

Keywords

Lactic Acid Bacterium Fermented Food Acetic Acid Bacterium Cocoa Bean Traditional Fermented Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Christèle Humblot
    • 1
  • Jean-Pierre Guyot
    • 1
  1. 1.Institut de Recherche pour le Dèveloppement (IRD)France

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