Description
Biotechnology in food production uses engineered and selected microbes to drive biochemical conversions that improve flavor, texture, and health benefits.
Technical
Microbial fermentation converts sugars to acids, alcohols, and gases, while engineered enzymes synthesize high‑amylose starch or proteolytic peptides. These reactions alter protein structures, reduce bitterness, and create functional bioactives such as nattokinase, all under tightly controlled temperature, pH, and inoculum density.
Science
Primary Reaction
microbial fermentation and enzymatic conversion
Sensory Profile
Aroma ()
sweettangyyeastyearthyumamifermentedcomplex
Origin & History
Civilization
Middle Eastern, Indonesian, Korean