The following point highlight the four main chemical preservatives used for prevention of micro-organisms from foods. The preservatives are:- 1. Organic Acids and Esters 2. Nitrite 3. Sulfur Dioxide 4. 'Natural' Food Preservatives Chemical Preservative # 1. Organic Acids and Esters: The most important organic acids and esters that are used as food preservatives are listed in Table 4.12 along [...]
In this article we will discuss about the fermentation process of various vegetables by lactic acid. Sauerkraut and Kimchi: Most horticultural products can be preserved by a lactic acid fermentation. In the West the most important commercially are cabbage, cucumbers and olives, although smaller amounts of others such as carrots, cauliflower, celery, okra, onions, sweet and hot peppers, and green [...]
In this article we will discuss about the fermentation process of yeasts. The yeasts are true fungi which have adopted an essentially single celled morphology reproducing asexually by budding or, in the case of Schizosaccharomyces, by fission. Although they have a simple morphology, it is probable that they are highly evolved specialists rather than primitive fungi. Their natural habitat is [...]