Unser täglich Brot: Helfer in der Lebensmittelfermentation

Abstract

Lactobacilli are involved in fermentation of milk-, plant-, or meat-based
food products. They metabolize hexose sugars to lactic acid during
fermentation, leading to a decrease in the pH. This preservative effect
contributes to the digestibility of the raw material and improves the
organo leptic properties of the product. Food fermentations are widely
utilized in modern food production, with lactobacilli as defined starter
cultures, specifically in the production of fermented raw sausages or milk
products.

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