Scribd
Upload
18 views15 pages

Chapter 2 - Introduction To Food Fermetnation Technology

Uploaded by

Tanaka Gondo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
18 views15 pages

Chapter 2 - Introduction To Food Fermetnation Technology

Uploaded by

Tanaka Gondo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 15

Food Biotechnology CUBT402

Introduction to Food
fermentation technology

Chinhoyi University of Technology - Department of Biotechnology


Fermentation
 Definitions:

 The process in which carbohydrates or like


compounds are broken down under anaerobic or
aerobic conditions

 A desirable process of biochemical modification of


primary food products brought about by
microorganisms and their enzymes

 Desirable effect of microbial activity in foods


Food Fermentation Technology
Fermentation (cont..)
• Optimum environment for the microbial synthesis
• Economic feasibility on a large-scale
• Different fermentation techniques: Solid state
(surface)-SSF and submerged (liquid)-SmF techniques.
• Types of culture: batch, fed batch, continuous
• Fermentation medium:
1. Macronutrients : C, H, N, S, P, Mg; source water,
sugars, lipid, amino acids, salt minerals
2. Micronutrients (trace elements/ metals, vitamins)
Microorganisms in fermentation

Lactic acid
Bacteria
bacteria

Microorganisms

Yeasts &
Fungi
moulds
Lactic acid bacteria (LAB)
• The most widely studied bacteria because of their
importance in production of food, industrial and
pharmaceutical products

• Important LAB genera: Bifidobacterium,


Carnobacterium, Lactobacillus, Lactococcus,
Leuconostoc, Oenococcus, Pediococcus,
Streptococcus, Tetragenococcus, Weissella
LAB characteristic features
• Gram positive , oxidase negative, catalase negative,
non-sporulating bacteria

• Cocci and rods

• Composed of homolactatic and heterolactatic groups


Choice of LAB
• The choice of a particular LAB for production
depends on the carbohydrate to be fermented
LAB Type of carbohydrate
L. delbreuckii ssp. delbreuckii Fructose
L. delbreuckii ssp. bulgaricus Lactose
L. helveticus Lactose & galactose
L. amylophylus & L. Starch
amylovirus
L. lactis Glucose, sucrose &
galactose
L. pentosus Sulphite waste liquor
LAB starter cultures

• Dairy starter cultures are one or more types of strains of


LAB which are added to milk to ferment it

• Types:

• Single strain starters: Every starter may consists of a


pure culture of one strain.

• Multiple strain starters: Consists of a defined mixture


of pure cultures of a few strains of different types of
bacteria or of different strains of one type.
Cont..
• Mixed strain starters : Natural starters consisting of an
undefined mixture of strains of different types of
bacteria. The composition of these can change during
use.

• Pure cultures - One species of LAB.

• Mixed cultures (more common) - two or more species of


LAB

• Mesophilic cultures - grow best at about 30 °C

• Thermophilic cultures -grow best at about 43 °C


Fungi
Applications of fungi

• Production of beverages (juices, drinks, wine,


beers etc)

• Production of bread, etc

• Production of enzymes

• Production of metabolites

• Production of organic acids

• Fermented milk products


Fungal reproduction

Source: Nout (2010)


Yeasts

• Production of glucose to ethanol and carbon


dioxide via glycolysis pathway

Source: Nout (2010)


Fermentation products
Organism Products
Saccharomyces cerevisiae Wine, beer, baking

Aspergillus oryzae, Aspergillus sojae Soya sauce (Japan)

Lactobacillus bulgaricus Yoghurt

Streptococcus thermophilus Yoghurt

Penicillium roqueforti, Lactococcus Cheese


sp., Leuconostocs sp. and many more

Rhizopus microsporus Tempe (Indonesia)

Lactic acid bacteria e.g. Sauerkraut (Europe)


Lactobacillus

You might also like