Christen Pierre. (1995). Produccion de aromas por fermentacion en medio solido. Topicos de Investigacion y Posgrado, 4 (2), p. 102-109.
Titre du document
Produccion de aromas por fermentacion en medio solido
Année de publication
1995
Type de document
Article
Auteurs
Christen Pierre
Source
Topicos de Investigacion y Posgrado, 1995,
4 (2), p. 102-109
The fermentation of solid raw materials has been used for a long time to improve the organoleptic quality of food. Some examples come from traditional fermented food in Asia, Europe and America. Many microorganisms such as lactic bacteria (vegetables, dairy products, meat), some yeasts (bread) and various filamentous fungi (cheeses) are involved in these natural processes. In this paper are presented some examples of the use of microorganisms for the generation of aroma in solid medium. This includes the direct production in the raw material, the biosynthesis of specific molecules and the bioconversion of precursors into molecules of powerful aroma. Spacial interest is given to the activities developped in this field within the cooperation accords between ORSTOM (France) and the Bioprocess laboratory of the Autonomous Metropolitan University (Mexico). (Résumé d'auteur)
Plan de classement
Fermentations [084FERMEN]
Descripteurs
FERMENTATION EN MILIEU SOLIDE ; PRODUIT ALIMENTAIRE ; MICROORGANISME ; BIOSYNTHESE ; AROME
