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Application of microorganisms in the production of fermented food

100%

Usajewicz I. , Kornacki K.

Biotechnologia

1999

nr 2

65-80

The paper presents a review of the problems related to the use of bacteria and fungi to produce fermented food. Attention has been paid to the following issues: criteria of strain selection, composition and character of the starter cultures, and significance of their metabolic activity in determining physical and organoleptic properties of the products, enhancing nutritional value, and ensuring long product shelf-life and safety.

Influence of electic current on microorganisms

80%

Kornacki K. , Klebukowska L. , Zywica R. , Budny J.

nr 1

212-223

The research results of the past few years indicated the possibility of applying electric current to reduce microbial contamination and to prolonge shelf-life of food products. Very promising results were obtained using the pulsed electric field (PEF) for the inactivation of microorganisms. According to the published results, it seems that the use of PEF could be non-thermal and energy-saving method alternative to the traditional heat sterilization used in food preservation. The new method minimizes is undesirable changes in thermolabile food compounds and prevents the formation of Maillard reaction products which are produced at high temperatures.