Ardanareswari, Katharina and Nugrahedi, Probo Y. (2016) Mechanisms of microorganisms in changing healthpromoting compounds in indigenous fermented food- A review. Mechanisms of microorganisms in changing healthpromoting compounds in indigenous fermented food- A review.

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Abstract

Conversion, degradation, and/or synthesis of various compounds occurs during fermentation, results in product with specific quality attributes include organoleptic properties and functionalities. This way, fermentation may change health-promoting compounds naturally present in food, which some of the mechanisms are not revealed yet. This mini-review proposes the possible mechanisms behind conversion or degradation of health-promoting compound by microorganisms, with Indonesian fermented food products as a model.

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