Laktik asit fermentasyonu ile üretilen fermente su ürünleri

Fermentasyon gıdaların üretimi ve korunmasında kullanılan en eski ve en ekonomik metotlardan biridir. Korumaya ilave olarak fermentasyon tat ve besinsel değeri de yükseltmektedir. Çabuk bozulabilen balık ve etlerin raf ömürleri ilave edilen karbonhidrat ve tuzla birlikte asit fermentasyonla artırılabilmektedir. Asit fermentasyonla üretilen ürünlerin kalitesinin korunması ilave edilen tuz ve karbonhidratların miktarına bağlıdır. Laktik asit fermentasyonu ile üretilen su ürünleri Lahos, Kamboçya, kuzey ve kuzeydoğu Taylve ta oldukça yaygındır.

Anahtar Kelimeler:

raf ömrü, laktik asit bakterileri, fermentasyon, deniz ürünleri, gıda güvenirliği, fermente gıdalar

Lactic acid fermented seafood

Fermentation is one of the oldest ve most economical methods of producing ve preserving foods. In addition to preservation, fermenting foods can also have the added benefits of enhancing flavour ve improving the nutritional value. The storage life of perishable fish ve meats can be extended by acid-fermentation with added carbonhydrates ve salts. Acid fermentation ve the keeping quality of the product are greatly influenced by the amoung of added salt ve carbonhydrate. Fish products prepared by lactic acid fermentation remain common in Laos, Kampuchea, ve in the north ve the north-east of Thailve.

Keywords:

shelf life, lactic acid bacteria, fermentation, seafoods, food safety, fermented foods,

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