THE IMPACT OF BENEFICIAL MICROORGANISMS ON THE QUALITY OF FERMENTED FOOD
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Objective: The purpose of this study is to assess how beneficial bacteria affect the nutritional value, safety, and sensory qualities of fermented food. Method: Lactic acid bacteria, yeasts, and probiotic strains are among the helpful microorganisms engaged in food fermentation that are reviewed and analysed in this study. Based on scientific literature and experimental findings, the impact of these microorganisms on the physicochemical characteristics, microbiological safety, nutritional composition, and sensory quality of fermented foods was evaluated. Results: Beneficial microorganisms were found to enhance food quality by producing organic acids, enzymes, vitamins, and antimicrobial compounds that inhibit pathogenic bacteria and improve food safety. Fermentation also increases digestibility, enhances flavour and aroma, and extends shelf life. Lactic acid bacteria and probiotic microorganisms contribute to improved nutritional value and health-promoting properties. Novelty: Beneficial microorganisms have a significant positive impact on the quality of fermented foods by improving safety, nutritional value, and sensory characteristics. The use of selected microbial strains in fermentation can enhance food quality and support the development of functional and probiotic food products.
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