Fermentation has been used industrially either to produce value-added products or to enhance the properties of food, including flavor, texture, and shelf life. Optimization of fermentation is a very important aspect in terms of product specificity and yield. Media optimization, temperature, pH, and strain development are some examples of important parameters to control and are briefly explained. Enzymes have found more applications in the industry due to improvements in fermentation processes, which made enzymes more economical and available for commercial uses. Therefore, in the second part of this chapter, enzymes and industrial applications of enzymes are summarized.
|Original language||English (US)|
|Title of host publication||Food Processing|
|Subtitle of host publication||Principles and Applications: Second Edition|
|Number of pages||30|
|State||Published - Jun 3 2014|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)