Microorganisms in food production: Fermentation, food spoilage and microorganism design
Abstract
Food is one of the basic needs of human survival. In order to improve the safety and stability of food, human beings have mastered many food processing methods very early, some of which are to make the original perishable food to keep fresh longer, some are to give food a unique flavor. At the beginning, people did not understand the principles of these processing methods, but with the rapid development of biology, people realized that a large part of food processing methods cannot do without the action of microorganisms, so people began to try to understand and use these microorganisms and their use in the food industry. This article will mainly discuss the current application of microorganisms in the food industry, the screening of microorganisms and the design of a special yeast for coffee fermentation.
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DOI: https://doi.org/10.18686/ppas.v5i1.1811
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