Advances in Microbial Fermentation and Fermented Food for Health

  • Sudhanshu S. Behera
  • Pankajini Bal
  • Sushrirekha Das
  • Smita H. Panda
  • Nakulananda Mohanty
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

Fermentation has been used long ago for human consumption and food production. Fermentation process is not only beneficial for prolonging the shelf life of foods, beverage, and gruel, but also fermentation can increase the nutritional value in a safe and effective manner. Nowadays, modern fermentation technologies are used for industrial food production; putting these things in mind, it is necessary to identify and optimize naturally occurring microorganisms. It is defined as starter cultures to ensure consistency and commercial viability and also ensure safety, texture, and flavor of the product. The main property is to improve the health and prevent diseases such as colorectal cancer, obesity, and osteoporosis.

Keywords

Bacteriocin Beverage Disesases Fermentation Probiotics 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Sudhanshu S. Behera
    • 1
  • Pankajini Bal
    • 2
  • Sushrirekha Das
    • 2
  • Smita H. Panda
    • 2
  • Nakulananda Mohanty
    • 2
  1. 1.Department of Fisheries and Animal Resource DevelopmentGovernment of OdishaBaripadaIndia
  2. 2.Department of ZoologyNorth Orissa UniversityBaripadaIndia

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