International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Food fermentation: An overview


Dr. K Peeter Simon, E Geetha lakshmi

Food fermentation is most common food processing method used in worldwide. In southern India fermented food items are widely used, Idli is the one of the popular fermented recipe in India. Food fermentation begins with the help of the microorganism such as yeast, mold and bacteria which breakdown the complex structure of the nutrient and make it in the simpler form which mainly increase the nutritive value of the foo items. Food fermentation is the processing methods of the food items, which improve the functional properties and also enhance the color, texture and aroma of the food.
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