Fermentation Technology and Food Enzymes

In underdeveloped countries and in developing nations, fermented food products constitute a substantial portion of the diet. Since the invention of contemporary technology like refrigeration, fermented foods have largely disappeared from Western cuisine, except cheese, sausages and bread. However, there has been a resurgence of attention on traditional fermented foods in latest years, mostly due to the claims made about the health advantages of these foods as sources of metabolites and probiotic microbes. There has been massive change in consumer interest to switch over themselves towards natural products which will be yielding better health and longevity seems to be driving and promising future for fermented foods. As evidenced by the array of products currently in the market, food manufacturers are also realizing the potential to use fermentation to create distinctive and distinctive texture, flavour, nutritional profile and health benefits. The progression of the fermentation technologies and food enzymes play a vital role in production of fermented foods are exclusively discussed under this chapter.