Fermentations in World Food Processing

Introduction (Steinkraus 1995, 1996a, 1997) Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases, lipases hydrolyze the polysaccharides, proteins and lipids to nontoxic products with flavors, aromas and textures pleasant and attractive to the human consumer. If the products of enzyme activities have unpleasant odors or undesirable, unattractive flavors or the products are toxic or disease producing, the foods are described as spoiled. Fermentation plays at least five roles in food processing: (1) Enrichment of the human dietary through development of a wide diversity of flavors, aromas and textures in food; (2) Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, alkaline fermentations and high salt fermentations; (3) Enrichment of food substrates biologically with vitamins, protein, essential amino acids and essential fatty acids; (4) Detoxification during food fermentation processing and (5) a decrease in cooking times and fuel requirements.