Flavour Generation by Fermentation of Food Raw Materials

The processes can be operated in open systems (unsterile fermentation) and in hermetically closed sterile equipment, respectively, depending on the sensitivity of the reaction system for microbiological contamination. 

The in-situ-generation of taste-giving materials directly in food by raw material borne or imparted cultures of micro-organisms - so-called starter cultures - is one of the most traditional and oldest food technological processes. 

As result of a multitude of scientific investigations there is a very good theoretical understanding of the basic mechanisms of flavour formation in biochemical reactions. The application, however, of such processes is still more art and craftsmanship than exact natural science. On the other hand, the industrial evaluation of such manufacturing processes has led into better defined process conditions. There is significant progress, especially in the reproducibility and constancy of quality of the obtained products. 

Cereal derived Beer Barley malt Saccharomyces cerevisiae 

Sauerkraut Cabbage Gluconobacter oxydans Lactobacillus plantarum L. brevis, Leuconostoc mesenteroides 

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