What You Need to Know
Biological techniques utilize enzymes, microorganisms, and other biological agents to modify or preserve food components, including proteins, starches, and fats, through processes such as enzymatic reactions and microbial fermentation, which can be influenced by factors like temperature, pH, and the presence of cofactors or inhibitors.
Key Parameters
Equipment
fermentation crockspH metersairlocksincubation chambers
Steps
- 1.
Korean Kimchi (Korea): Lacto-fermentation creates signature tangy flavor
- 2.
Japanese Natto (Japan): Bacillus subtilis fermentation produces characteristic sticky texture
- 3.
German Sauerkraut (Germany): Natural lactic acid bacteria fermentation preserves cabbage
The Science
Primary Reaction
Enzymatic reactions and microbial fermentation