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Fermentation and Enzyme Technology Fermentation

Fermentation is the controlled action of microorganisms that can produce new products, preserve foods, alter textures, and increase quality. It has advantages like creating specific changes with minimal nutritional loss or energy usage. Probiotics are microorganisms that benefit health, while prebiotics are non-digestible foods that help probiotic bacteria growth. Fermentation uses bacteria, molds, and yeasts like Lactobacillus and Saccharomyces. The types of fermentation include bacterial, mold, and yeast fermentations that produce different byproducts and have varying effects on foods. Growth of microorganisms in fermentation is controlled by intrinsic factors like nutrients and pH, and extrinsic factors like temperature, atmosphere,

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98 views

Fermentation and Enzyme Technology Fermentation

Fermentation is the controlled action of microorganisms that can produce new products, preserve foods, alter textures, and increase quality. It has advantages like creating specific changes with minimal nutritional loss or energy usage. Probiotics are microorganisms that benefit health, while prebiotics are non-digestible foods that help probiotic bacteria growth. Fermentation uses bacteria, molds, and yeasts like Lactobacillus and Saccharomyces. The types of fermentation include bacterial, mold, and yeast fermentations that produce different byproducts and have varying effects on foods. Growth of microorganisms in fermentation is controlled by intrinsic factors like nutrients and pH, and extrinsic factors like temperature, atmosphere,

Uploaded by

vikasbnsl1
Copyright
© © All Rights Reserved
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Fermentation and Enzyme Technology

Fermentation
Fermentation
– –   The controlled action of selected microorganisms
Provides for:
– –   Production of new products
– –   Helps preserve foods
– –   Alter texture of foods
– –   Increase the quality and value of raw materials
Fermentation
Main advantages
– –   Create highly specific changes to foods
– –   Minimum loss of nutritional quality
– –   Lower energy consumption
– –   Generally simple technology
 
Probiotics and Prebiotics
Probiotics
– –   Microorganisms which are believed to have a positive influence on
the host
– –   Potential health benefits
• •   Lactose digestion
• •   Diarrheal disease
• •   Cholesterol reduction
• •   Cancer suppression
• •   Constipation suppression
• •   Immune stimulation
Probiotics and Prebiotics
Prebiotics
– –   Non-digestible food ingredients that improve the growth or
metabolism of probiotic bacteria in the hosts intestinal tract
– –   Include
• •   Fructooligosaccharides
• •   Complex oligosaccharides
Microorganisms used in fermentation
Bacteria
Molds
Yeasts
Bacteria
Acetobacter
Pediococcus
Lactobacillus
Leuconostoc
Streptococcus
Molds
Aspergillus
Mucor
Penicillium
Yeasts
Saccharomyces
Kluyveromyces
Types of Fermentation
Bacterial
– –   Two types
• •   Homofermentative
• •   Heterofermentative
Mold
Yeast
Bacterial fermentation
Homofermentative
– –   Produces a single by product
– –   Glucose produces 2 lactic acid
Heterofermentative
– –   Produces more than one by product
– –   Uses a different pathway than homofermentative
– –   Glucose produces lactic acid, CO2 and ethanol
Mold fermentation
Produces both
– –   Proteolytic action
– –   Lipolytic action
Produces a wide range and variety of compounds
 
 
Yeast fermentation
Glucose produces CO2 and ethanol
Used in the production of:
– –   Bread
– –   Alcohol production
– –   Vinegar
• •   Ethanol and O2 produces acetic acid
Factors that control the growth of MO in food
fermentation
Intrinsic factors
– –   Parameters that are an inherent part of the medium and can alter MO
growth
Extrinsic factors
– –   Properties of the storage environment that affect the growth of MO
Intrinsic factors
Nutrient content
Substrate pH
Antimicrobials
Redox Potential
Water activity
Extrinsic factors
Storage temperature
RH of environment
Atmosphere
Presence of other MO
 

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