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2010 | OriginalPaper | Buchkapitel

13. Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products

verfasst von : Claude P. Champagne, Byong H. Lee, Linda Saucier

Erschienen in: Encapsulation Technologies for Active Food Ingredients and Food Processing

Verlag: Springer New York

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Abstract

Historically, we can find fermented products in almost all cultural backgrounds around the world. Notably, there are many different milk or meat-based foods and this chapter will focus on them (Kosikowski 1982; Wood 1998). Cheese, yoghurt, sour cream, kefir, or cultured butter are probably the most common fermented dairy products, but many regional varieties exist (Farnworth 2004). Fermented meats are typically found as dry sausages (Lüke 1998). Yeasts are mostly involved in the manufacture of bread and alcoholic beverages, which are basically cereal- or fruit-based products. In fermented meat and milk, the main microorganisms used are the lactic acid bacteria (LAB). Yeast and molds are rather involved in ripening. Therefore, the LAB will constitute the main focus of this chapter.

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Vorheriges Kapitel Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider

Nächstes Kapitel Encapsulates for Food Bioconversions and Metabolite Production

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Titel: Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
verfasst von: Claude P. Champagne
Byong H. Lee
Linda Saucier
Verlag: Springer New York
Buch: Encapsulation Technologies for Active Food Ingredients and Food Processing
Print ISBN: 978-1-4419-1007-3

Electronic ISBN: 978-1-4419-1008-0

Copyright-Jahr: 2010
DOI: https://doi.org/10.1007/978-1-4419-1008-0_13

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