Food Microbiology
The controlled use of microorganisms or their enzymes to convert food substrates, producing acids, alcohol, gas and flavour compounds.
What turns milk into curd and dosa batter into a light, sour, bubbly mix overnight.
Gram-positive, non-sporing bacteria producing lactic acid as the main fermentation product — Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus.
Live microorganisms which, administered in adequate amounts, confer a health benefit on the host.
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