Description
Biotechnological production of food additives and ingredients relies on controlled microbial fermentation to synthesize enzymes, vitamins, flavor compounds, and colorants.
Technical
Microbial fermentation converts carbohydrates into a variety of bioactive compounds such as lactic acid, β‑galactosidase, ethanol, acetaldehyde, flavor esters, vitamin B12, and β‑carotene. Precise control of temperature, pH, substrate concentration, and fermentation time maximizes yield while minimizing contamination and substrate inhibition.
Science
Primary Reaction
Microbial fermentation of carbohydrates to produce acids, enzymes, vitamins, flavor compounds, and colorants
Sensory Profile
Aroma ()
acidicfermentedsweetnuttycitrusyeastyearthyfruitybutterymalty