10 Abubuwan Ban Sha'awa About The role of microorganisms in fermentation and their importance to the food and beverage industry

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• Fermentation tsari ne na ilimin halittu wanda microorganisms kamar ƙwayoyin cuta, yisti, da fungi suna amfani da kayan abinci zuwa cikin ƙarin amfani samfura.
• Microorganisms kamar Lacobacillicus da kuma streptococcus ana amfani dasu don yin yogurt da sauran kayayyakin madara.
• Barasa da abin sha na Carbonated kamar giya da ruwan soda mai taushi ana yin su ta hanyar fermentation da wasu yisti da ƙwayoyin cuta.
• Ana kuma amfani da ƙananan ƙwayoyin cuta a cikin cakulan, cuku, da kayayyakin abinci.
• Fermentation na iya haɓaka abun ciki mai gina jiki a abinci kamar bitamin da amino acid.
• Kemoranms kuma zai iya taimakawa wajen bayyana dandano da ƙanshi mai ɗanɗano da abin sha kamar soya miya da Kimchi.
• Nau'in microorganishms da aka yi amfani da shi a fermentation na iya shafar inganci da amincin samfuran ƙarshe.
• Hakanan za'a iya amfani da ƙwayoyin ƙwayoyin cuta a cikin kiyaye abinci don ƙara yawan rayuwa kuma ku rage haɗarin lalacewa ta kwayoyin cuta na pathogenic.
• Fermentation na iya shafar matattara da daidaito na samfurin ƙarshe kamar su yin burodi kullu da samfuran nama.
• A cikin masana'antar abinci da abubuwan sha, amfani da ƙananan ƙananan ƙananan ƙwayoyin cuta na iya taimakawa ƙara ƙarfin samarwa da rage farashin samarwa.