Food Fermentation, 발효식품 [영문리포트]

소개글

발효식품을 정의하고 각각 유산발효, 알코올발효, 초산발효를 구분하였고, 발효식품의 예로 젓갈을 조사하여 영어로 작성한 레포트입니다.

목차

1. Explain the various types of food fermentation.
1) Lactic acid fermentation
2) Alcoholic fermentation
3) Acetic acid fermentation

2. Describe the production of a fermented food product
1) FERMENTED FISH
2) Lactic acid Fermentation

본문내용

There are many fermented foods all over the world. Fermentation generally means to get useful substances from micro organisms′ metabolism. If the consequential substances are harmful, that can’t be fermentation. To improve efficiency & result of fermentation we should try to find out better factors(Bacteria, prebiotic factor, environment)

참고 자료

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