FNH 200 Lecture 9: FNH 200 - Lecture 9 Summary
4 Sep 2018
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Fermentation has a long history of use in civilization. new term applied for such an ancient preservation process. When we speak of fermented foods we are referring to the foods which have been produced with the aid of microorganisms. Preservation of food by biotechnology involves the use of live microorganisms to produce desirable changes in the food, including acids, alcohols and other (antimicrobial) substances that inhibit the growth of other microorganisms(microbial antagonism) Food fermentation can be caused by bacteria, yeast, and mould. Cheese is an example of a fermented food or a product derived from biotechnology. Different and unique starter cultures are used in the fermentation of milk, to make different types of cheese. Genetically modified organisms (gmos) are plants, animals and microorganisms in which there is a change to the heritable trait(s) of the organism by intentional manipulation. Fermented foods require additional preservation methods to enhance the shelf-life and stability of the product.
