Relationship between fermented food and microorganism

Fermented food is closely related to microorganisms. In the process of making fermented food, it is necessary to use the role of microorganisms to change raw materials and produce specific flavor, aroma, taste and so on. Different fermented foods need different microorganisms, and the common microorganisms are lactic acid bacteria, yeast, Aspergillus and so on.

For example, yogurt, pickles, pickles and other foods are fermented by lactic acid bacteria, beer, alcohol and other beverages are fermented by yeast, and tofu, stinky tofu and other foods are fermented by Aspergillus. Microbes can also decompose some indigestible ingredients during fermentation, which increases the nutritional value and digestibility of food.

However, if the fermentation process is not well controlled, too many or too few microorganisms will have adverse effects on food quality, such as rancidity and corruption. Therefore, the production of fermented food needs to master the growth characteristics of microorganisms, strictly control the operating conditions and time, ensure the appropriate number of microorganisms, and finally get high-quality fermented food.