Production principle of fermented food

The production principle of fermented food is to use the chemical reaction produced by microorganisms in the process of metabolism and growth under certain conditions such as temperature, humidity, oxygen and pH, so as to change the taste, nutrition and shelf life of food. The specific principle is as follows:

1. Microbial metabolism produces beneficial substances: In the process of making fermented food, added microorganisms produce beneficial substances such as lactic acid, acetic acid, alcohol, amino acids and enzymes through chemical reactions such as metabolism, decomposition and synthesis, which can improve the taste, nutrition and taste of food.

2. Change the pH value of food: Organic acids such as lactic acid and acetic acid produced by fermenting microorganisms can reduce the pH value of food, thus changing the pH value of food. This can not only enhance the antibacterial effect of food, but also increase the taste and storage time of food.

3. Change the smell and taste of food: Enzymes, amino acids and other substances produced by microbial fermentation can change the smell and taste of food and make it have special flavor and taste. For example, yeast fermentation of bread can make bread produce special flavor and taste.

4. Promote the digestion and absorption of food: Microorganisms and organic acids produced in fermented food can promote the absorption and digestion of nutrients in food and enhance human immunity and health.

The principle of making fermented food is different in different foods, but its essence is to use the metabolic reaction of microorganisms to change the properties of food, thus improving the taste, increasing nutrition and prolonging the shelf life.