Fermentation & beverage technoloy, lecture 1
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There are several factors that govern the fermentation process, including temperature, salt concentration, water activity, pH, oxygen availability, and nutrients. Fermentation can produce desirable changes like lactic acid production or undesirable changes such as off flavors or toxins. The main types of bacterial fermentations are lactic acid fermentation, acetic acid fermentation, and alkaline fermentation. Fermentation can also be classified based on the culture media used, including solid-state fermentation and submerged fermentation.
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Fermentation & beverage technoloy, lecture 1
- 1. Examples of fermented product
- 2. Examples of fermented product
- 3. Examples of fermented product
- 4. Factors governing fermentation 1. Temperature • Bacteria- optimum temperature-20 to 300C • Thermophiles- 50 to550C • LAB- 18 to 220C • Leuconostoc species- 18 to 220C 2. Salt concentration • LAB – high salt concentrations, begin metabolism & produces acid
- 5. Factors governing fermentation 3. Water activity • Bacteria- high water activity (0.9 or higher) • Yeast and fungi- lower water activity 4. Hydrogen ion concentration (pH) • Optimum pH for most m.o.- neutral (7.0) • Acid tolerant (reduced pH levels)- Lactobacillus and Streptococcus species
- 6. Factors governing fermentation 5. Oxygen availability • Bacteria- anaerobes, aerobes or microaerophilic (some lactobacilli) • aerobic fermentations- oxygen is one of the limiting factors, determines the type, the amount of biological product obtained , substrate consumed, energy released from the reaction. Exp- acetobacter require oxygen for the oxidation of alcohol to acetic acid
- 7. Factors governing fermentation 6. Nutrients • All m.o. require nutrients/ energy • Fermentative bacteria require carbohydrates- either simple or complex. 7. Inhibitors • Chemical compounds can inhibit the growth & activity of m.os. • Prevents metabolism, denature proteins, damage the cell
- 8. Undesirable changes in food fermentation i) Vinegar in wine ii) Proteolysis iii) Lipolysis iv) Toxin v) Odd colours vi) Odd flavours vii) Bad odours
- 9. Types of bacterial food fermentation 1. Lactic acid fermentation • most desirable food fermentation, sour dough bread, sorghum beer, fermented milks, fermented vegetables. • Lactobacillus, Leuconostoc, Pediococcus and Streptococcus • Homolactic fermentation: Glucose 2 lactic acid • Heterolactic fermentation: Glucose lactic acid+ ethanol+ CO2
- 10. Types of bacterial food fermentation 2. Acetic acid fermentation • Vinegar from fruit juices and alcohols • acetic acid bacteria/ acetobacter- convert alcohol to acetic acid in the presence of oxygen Alcohol acetic acid + water
- 11. Types of bacterial food fermentation 3. Alkaline fermentation • With protein rich foods. Exp soybeans, legumes and also plant seeds • Bacillus species- Bacillus subtilis, Bacillus pumilus etc. • Bacillus subtilis is the dominant species causing hydrolysis of protein which increases the alkalinity of the substrate. • Provide protein rich, low cost foods from leaves, seeds and beans
- 12. Types of bacterial food fermentation Principle of alkaline food fermentation
- 13. Types of fermentation based on culture media A. Solid-state fermentation • m.os. grow on a moist solid with little or no ‘free water’ • Example- mushroom cultivation, bread making, manufacture of miso (soy paste), tempeh (soy cake), gari (cassava) etc. • Subdivided into aerobic (koji fermentation) & anaerobic (sausage production by acid-forming bacteria) process
- 14. Types of fermentation based on culture media B. Submerged fermentation • May use a dissolved substrate, suspended in large amount of water • e.g. pickling vegetables, producing yogurt, beer, wine & soy sauce • Subdivided into aerobic (citric acid production by Aspergillus niger) & anaerobic (yogurt) process
Editor's Notes
- #5: All chemical reactions that occur in living cells including digestion, divided into catabolism & anabolism
- #9: Hydrolysis of tryglycerides into glyserol and free fatty acids
- #12: water melon seeds (Ogiri in Nigeria) and sesame seeds (Ogiri-saro in Sierra Leone) and others where coconut and leaf proteins are the substrates (Indonesian semayi and Sudanese kawal respectively).
- #13: Soy proteins are sequentially hydrolyzed into peptides, amino acids, and ammonia. Due to release of ammonia, the pH of thua nao rapidly reaches as high as 8 (or even higher). This alkaline nature not only provides a selective condition for certain bacteria (i.e., Bacillus spp.) but also causes difficulty for other microbes to grow. Ammonia is considered as a major chemical causing a strong smell to the product.
- #14: Lactobacillus, Pediococcus, Micrococcus Miso/ koji -soy sauce Sausage- penicillium mould & bacteria LAB