This review summarizes the nature, types and biological viable methods of food preservation and their applications as health aspect. The study of traditional quality of food preservation are summarized. The bio preservation of kind and their technique of activity are completed. Food preservations are drying, freezing, sugaring, pickling, canning, smoking, curing and fermentations are the traditional methods. Fermentation is a technique uses microorganism which to preserve food and a conversion food processing of carbohydrate to alcohol and carbon dioxide which using yeast, bacteria, and combination under anaerobic conditions. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The main food protective duty promised a number of criteria like acceptable low toxicity, stability to processing and storage, efficacy at less concentration, no deleterious effect on the food and economic viability. It is also aimed with regard to protective and dominance of growth of spoilage microbials and bacteria including fungi and yeasts and also decreasing the unpleasant smell due to oxidation of lipids. It is also a selected in direction of decreasing of stain of food products by enzymatic browning which present through tout preparation of processed food products. Micro-organisms are preserved microbial pathogens in an environment toxic for themselves and other micro-organisms by producing acid. LAB and yeasts are the important organization of microorganisms related to traditional fermented foods. The present article discusses on the traditional, biologically and ecologically viable methods for food product preservation that is obtaining application in food processing industries.
| Published in | International Journal of Food Science and Biotechnology (Volume 8, Issue 1) |
| DOI | 10.11648/j.ijfsb.20230801.11 |
| Page(s) | 1-5 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Biological, Microorganisms, Bio-Preservative, Bacteriocin, LAB, Fermentation
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APA Style
Kebede Dida Ariti, Kedir Kebero Jabo. (2023). Determination of Traditional and Biologically Viable Methods for Food Preservation: A Review. International Journal of Food Science and Biotechnology, 8(1), 1-5. https://doi.org/10.11648/j.ijfsb.20230801.11
ACS Style
Kebede Dida Ariti; Kedir Kebero Jabo. Determination of Traditional and Biologically Viable Methods for Food Preservation: A Review. Int. J. Food Sci. Biotechnol. 2023, 8(1), 1-5. doi: 10.11648/j.ijfsb.20230801.11
AMA Style
Kebede Dida Ariti, Kedir Kebero Jabo. Determination of Traditional and Biologically Viable Methods for Food Preservation: A Review. Int J Food Sci Biotechnol. 2023;8(1):1-5. doi: 10.11648/j.ijfsb.20230801.11
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Download@article{10.11648/j.ijfsb.20230801.11,
author = {Kebede Dida Ariti and Kedir Kebero Jabo},
title = {Determination of Traditional and Biologically Viable Methods for Food Preservation: A Review},
journal = {International Journal of Food Science and Biotechnology},
volume = {8},
number = {1},
pages = {1-5},
doi = {10.11648/j.ijfsb.20230801.11},
url = {https://doi.org/10.11648/j.ijfsb.20230801.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20230801.11},
abstract = {This review summarizes the nature, types and biological viable methods of food preservation and their applications as health aspect. The study of traditional quality of food preservation are summarized. The bio preservation of kind and their technique of activity are completed. Food preservations are drying, freezing, sugaring, pickling, canning, smoking, curing and fermentations are the traditional methods. Fermentation is a technique uses microorganism which to preserve food and a conversion food processing of carbohydrate to alcohol and carbon dioxide which using yeast, bacteria, and combination under anaerobic conditions. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The main food protective duty promised a number of criteria like acceptable low toxicity, stability to processing and storage, efficacy at less concentration, no deleterious effect on the food and economic viability. It is also aimed with regard to protective and dominance of growth of spoilage microbials and bacteria including fungi and yeasts and also decreasing the unpleasant smell due to oxidation of lipids. It is also a selected in direction of decreasing of stain of food products by enzymatic browning which present through tout preparation of processed food products. Micro-organisms are preserved microbial pathogens in an environment toxic for themselves and other micro-organisms by producing acid. LAB and yeasts are the important organization of microorganisms related to traditional fermented foods. The present article discusses on the traditional, biologically and ecologically viable methods for food product preservation that is obtaining application in food processing industries.},
year = {2023}
}
TY - JOUR T1 - Determination of Traditional and Biologically Viable Methods for Food Preservation: A Review AU - Kebede Dida Ariti AU - Kedir Kebero Jabo Y1 - 2023/01/17 PY - 2023 N1 - https://doi.org/10.11648/j.ijfsb.20230801.11 DO - 10.11648/j.ijfsb.20230801.11 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 1 EP - 5 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20230801.11 AB - This review summarizes the nature, types and biological viable methods of food preservation and their applications as health aspect. The study of traditional quality of food preservation are summarized. The bio preservation of kind and their technique of activity are completed. Food preservations are drying, freezing, sugaring, pickling, canning, smoking, curing and fermentations are the traditional methods. Fermentation is a technique uses microorganism which to preserve food and a conversion food processing of carbohydrate to alcohol and carbon dioxide which using yeast, bacteria, and combination under anaerobic conditions. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The main food protective duty promised a number of criteria like acceptable low toxicity, stability to processing and storage, efficacy at less concentration, no deleterious effect on the food and economic viability. It is also aimed with regard to protective and dominance of growth of spoilage microbials and bacteria including fungi and yeasts and also decreasing the unpleasant smell due to oxidation of lipids. It is also a selected in direction of decreasing of stain of food products by enzymatic browning which present through tout preparation of processed food products. Micro-organisms are preserved microbial pathogens in an environment toxic for themselves and other micro-organisms by producing acid. LAB and yeasts are the important organization of microorganisms related to traditional fermented foods. The present article discusses on the traditional, biologically and ecologically viable methods for food product preservation that is obtaining application in food processing industries. VL - 8 IS - 1 ER -
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