Section 5
Food Preservation
Book
Version 6
By Boundless
By Boundless
Boundless Microbiology
Microbiology
by Boundless
3 concepts
![Thumbnail](../../../../../../figures.boundless-cdn.com/11410/square/300px-wye-valley-fermenter.jpeg)
Fermented Foods
Fermentation is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using microorganisms.
![Thumbnail](../../../../../../figures.boundless-cdn.com/16117/square/rotten-apple.jpeg)
Food Spoilage by Microbes
Food spoilage is the process in which food deteriorates to the point it is not edible to humans or its quality of edibility becomes reduced.
![Thumbnail](../../../../../../figures.boundless-cdn.com/16136/square/preservedfood1.jpeg)
Food Preservation
Food preservation is the process of treating food to stop or slow down spoilage, loss of quality, edibility, or nutritional value.