This chapter provides an overview of media used for the growth and metabolism of microorganisms in industrial fermentations for the production of foods and beverages. The sources of carbon, nitrogen, inorganic compounds, and growth factors are reviewed, as well as methods employed to sterilize media in bulk before fermentation. The preparation of microbial inocula for food fermentations also is covered in this chapter along with a list of reference materials for further reading.
|Title of host publication||Encyclopedia of food microbiology|
|Editors||Carl A. Batt|
|Place of Publication||London|
|Number of pages||9|
|Publication status||Published - 2014|
Walker, G. M. (2014). Fermentation (Industrial): media for industrial fermentations. In C. A. Batt (Ed.), Encyclopedia of food microbiology (2nd ed., pp. 769-777). Academic Press. https://doi.org/10.1016/B978-0-12-384730-0.00107-5