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Fermentation

Fermentation has been used for thousands of years to produce foods and beverages like wine, beer, cheese, and yogurt. Louis Pasteur's work in the 1800s demonstrated that bacteria are responsible for fermentation and spoilage, leading to techniques like pasteurization. Fermentation extends the shelf life of foods through the action of yeasts and bacteria, though it can sometimes produce undesirable flavors. The key process is anaerobic respiration, where microorganisms break down sugars or other substrates in the absence of oxygen to produce carbon dioxide, water, and alcohol or organic acids. Common types of fermentation include bacterial, yeast, and mold/enzyme fermentation used in various global cuisines.

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Tolulope Aderonke
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24 views

Fermentation

Fermentation has been used for thousands of years to produce foods and beverages like wine, beer, cheese, and yogurt. Louis Pasteur's work in the 1800s demonstrated that bacteria are responsible for fermentation and spoilage, leading to techniques like pasteurization. Fermentation extends the shelf life of foods through the action of yeasts and bacteria, though it can sometimes produce undesirable flavors. The key process is anaerobic respiration, where microorganisms break down sugars or other substrates in the absence of oxygen to produce carbon dioxide, water, and alcohol or organic acids. Common types of fermentation include bacterial, yeast, and mold/enzyme fermentation used in various global cuisines.

Uploaded by

Tolulope Aderonke
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Fermentation

The good, the bad,


and the smelly
History of Fermentation

Age old applications:


1. Wine/ Beer/ Spirits
2. Cheese and Yoghurt
Louis Pasteur:
 Hypothesised that bacteria spoils wine
 Suggested that wine be heated to kill bacteria
 Hence: pasteurization of milk
Fermentation’s
Pros and Cons
 Can be unpredictable
Extended shelf life of food
(i.e. bad
(ex. bacteria
Cheese)win the battle)
 Eases
New [worse]
Digestion
flavours
(ex. Wild
(ex. Mouldy
rice) bread tastes terrible)
 New [better] flavours (ex. Chocolate)
The Process
 Anaerobic
Aerobic respiration
respiration
 release of energy from glucose or another organic
substrate in the absence
presenceofofOxygen
Oxygen
 CO2, H2O, CO
Products: an 2,
energy
energy,
produced
and alcohol or various organic
acids
Fermentation Definition:
Anaerobic respiration of food by
micro organisms

Types of fermentation:
1. Bacterial fermentation
2. Yeast fermentation
3. Mold and Enzyme fermentation
1. Bacterial Fermentation (4 types)
bacteria
a) Lactic Acid Bacteria (pickles, sauerkraut)

b) Acetic Acid Bacteria (vinegar)


c) Carbon Dioxide Bacteria (Edam, Gouda, Swiss)
d) Proteolytic Bacteria (cocoa, chocolate)
2. Yeast Fermentation
 Glu Ethyl alcohol + CO2
 Best temperature: 27 degree C (warm)
 Other sugars will ferment (mal, suc, fru)
 Too much salt ruins the process
When baking: follow the recipe
3. Mold and Enzyme Fermentation

 Enzymes in Mold can be useful:


-Break down cellulose thus grains easier to
chew
-Add flavour and texture to cheeses (ex- blue)
Wine
 Dates back to Middle east 3000 bc
 Fermentation of grapes
 Scientific process yet so many variables
 Growing years affect vintages
Coffee
 Coffee beans fermented by bacteria and enzymes (2
methods):
1. Wet Method: soaked for 12-24 hours and dried
2. Dry Method: washed then dried for 2-3 weeks
Tea
 3000 AD (at the latest)- Cultivated in China
 Rolled leaves begin to ferment
 Lets stand at 27 degree C for 2-3 hrs
 Types: Green, Oolong, Black
Chocolate
 1.5 million tons cocoa produced each year
 Supply: W. Africa Produced: S. America
 Enzyme fermentation in the sun via proteolytic bacteria
 Bitter beans become sweeter and brown
Fermentation around the world
 Food, drink, sauces,
et cetera

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