Abstract
Recently, the enteral flora (enterobacterial flora) have become an important focus of human health. While intestinal supplements have been developed and come to be available easily, interests in traditional fermented food have also been emerged. In Japan, fermented food and fermentation seasonings have widespread traditionally and Koji (malted rice), which often used for Japanese fermentation seasoning, is well known as “national fungus”. Numerous food products, like yoghurts, cheeses, alcoholic beverage are commercially manufactured with the employing of fermentation process. Because the product quality of fermented foods depends on the quality of growth of microorganisms, the technology for fermentation control is industrially important. Temperature, humidity and optimum temperature of enzyme are the essential factors for fermentation. In this article, the author elucidates the indoor environment control at manufacturing process of fermented foods.
