Microbial Preservation and Quality Control of Fermented Foods
摘要
Consumers’ preference and perception about health benefits of foods are shifting now. Every so often, the raw foods and food ingredients are produced in large quantities. Prevention of surplus or unutilized food from microbial spoilage until it is consumed is the prime objective of preservation of foods. Instead of physical and chemical methods, preservation by biological methods is preferred due being safe and inexpensive.