Fermentation as a method of food processing - aspects of food technology, food safety, food security and nutrition

The back-slopping technique

Experiments has been carried out that showed similar patterns to those previously described in literature (Nout). Initial spontaneous fermentation had a slow start, and the decrease in pH was not as pronounced as required according to food safety points of view. But subsequent use of inoculum from the previous batch of fermentation to the new gave a satisfactory fermentation process with rapid drop in pH to a safe level regarding prevention of pathogens. Backslopping is a promising method of establishing a process that is controlled and efficient.

Figure 1. Fermentation of a batter made of commercial wheat flour in water using backslopping.

Fermentation of "Injera"-batter as a model for fermented foods

While this method is a good representative of various fermented products, it also is a suitable model for studying various aspects of nutrition, food safety, sensory and physico-chemical properties.