Course: WVA 103 Fermentation Methods

Reading

(2/2)
Fermented Fruit and Vegetables: A Global Perspective

At the Food and Agriculture Organization of the United Nations website, students are asked to read chapter 2 of Fermented Fruit and Vegetables: A Global Perspective to gain a greater understanding of fermentation principles:

CHAPTER 2 : BASIC PRINCIPLES OF FERMENTATION
2.1 The diversity of fermented foods
2.2 Organisms responsible for food fermentation
2.2.1 Bacteria
2.2.2 Yeasts
2.2.3 Moulds
2.2.4 Enzymes
2.3 Desirable fermentations
2.4 Manipulation of microbial growth and activity
2.4.1 Moisture
2.4.2 Oxidation-Reduction potential
2.4.3 Temperature
2.4.4 Nutritional requirements
2.4.5 Hydrogen ion concentration (pH)
2.4.6 Inhibitors
2.5 Controlled fermentation

Click here to access the Fermented Fruits and Vegetables: A Global Perspective from Food and Agriculture Organization of the United Nations.