Fermented foods provide various health benefits. The seminar discussed the classification and production of various fermented foods like bread, idli, kimchi, natto, and sauerkraut. It explained how different microorganisms are used in the fermentation process and how this increases the nutritional value and shelf life of foods. Some key health benefits of fermented foods discussed included improved digestion, cardiovascular health, and immune function as they are rich in vitamins, minerals, antioxidants, and probiotics.

1. SEMINAR
ON
Health benefits of fermented foods
SAM HIGGINBOTTOM UNIVERSITY OFAGRICULTURE
TECHNOLOGYAND SCIENCES
WARNER COLLEGE OF DAIRYTECHNOLOGY
Advisor:
Dr. Avinash Singh
Assistant Professor
WCDT, SHUATS
Submitted By:
Aditya Kumar Singh
17BSFTH017
B.Sc. (Hons.) Food Technology

2. Content
• Introduction
• Classification (by campbell-platt )
• Other classification
• Fermented food products
• Conclusion
• References

3. Introduction
 Zymology/Zymurgy:
Pasteur was the first
fermentation.
The workings of fermentation. Louis
zymologist when he connected yeast to
 Pasteur demonstrated that yeast was responsible for
fermentation to produce alcohol from sugar, and that air
(oxygen) was not required. He also demonstrated that
fermentation could also produce lactic acid.
 Fermentation is one of the oldest methods used by Asian
people to preserve foods
 to destroy undesirable components
 to enhance the nutritive value and appearance of the food
 to reduce the energy required for cooking and to make a safer
product

4. Classification (Campbell-Platt 1987)
 fermented cereal products
 fermented dairy products
 fermented fish products
 fermented fruit and vegetable products
 fermented legumes
 fermented meat products
 fermented beverages

5. Other classification:
 Containing viable micro-organism, ex yoghurt,
cheese.
 Not containing viable microorganism, ex soy
soace, bread , beer, wine.
 Microorganism used in early step of the
production, ex cocoa, coffee, cassave product.

6. Fermented Food Product
 Bread
 Idli
Natto
Kimchi
Kombucha
Sauerkraut
Miso

7. Bread
 Bread is one of the oldest prepared foods. Evidence from 30,000
years ago in Europe revealed starch residue on rocks used for
pounding plants.
 Bread is a staple food prepared from a dough of flour and water,
usually by baking.
 Bread is served in various forms with any meal of the day.
 Nutritionally, bread is known as an ample source for the grains
category of nutrition.
 maximizes CO2 production, which leavens bread.
 other microbes used to make special breads (e.g., sourdough bread).
 can be spoiled by Bacillus species that produce ropiness.

8. Health Benefits
 Bread is a staple part of a healthy eating pattern as it is low in fat and
one of the best sources of fibre.
 Bread is an important component of healthy eating.
 Wholegrain bread also provides B vitamins (to help the body convert
food into energy efficiently), iron (for transporting oxygen around
the body), zinc (for the growth of cells, healing and fighting
infection), antioxidant nutrients such as vitamin E and selenium
(which protect cells from damage by toxic substances including
smoke pollution) and phyto-nutrients (plant substances that help
protect against disease).

9. Idli
Idli is a traditional breakfast in South Indian households,
especially in Andhra Pradesh, Karnataka, Tamil Nadu
and Telangana where it is a popular breakfast dish that is
consumed in numerous households.
The cakes are made by steaming a batter consisting
of fermented black lentils (de-husked) and rice.
In idli made with a 1:1 ratio of black gram to rice, batter volume
increased about 47 percent 12 to 15 hours after incubation at
30°C.
Using a 1:2 ratio of black gram to rice, batter volume increased
113 percent and acidity rose to 2.2 percent in 20 hours at 29°C.

10. Health Benefits
 It is easy to digest and get flushed out easily.
 Idli is highly nutritious. You can make it more nutritious by
adding vegetables to the sambar. And the coconut chutney is
also delicious in same time highly nutritious.
 Idli is a light dish so it is not all difficult to digest
 Fermented Idli is rich protein, vitamin and carbohydrates.

11. Sauerkraut
 Sauerkraut is finely cut cabbage that has been fermented
by various lactic acid bacteria.
 It has a long shelf life and a distinctive sour flavour, both
of which result from the lactic acid that forms when the
bacteria ferment the sugars in the cabbage.
 Fermentation by lactobacilli is introduced naturally, as
these air-borne bacteria culture on raw cabbage leaves
where they grow.
 Sauerkraut is made by a process of pickling called lactic
acid fermentation that is analogous to how traditional (not
heat-treated) pickled cucumbers and kimchi are made.

12. Health Benefits
 It is a source of vitamins B, C, and K the fermentation
process increases the bioavailability of nutrients
rendering sauerkraut even more nutritious than the
original cabbage.
 It is also low in calories and high
in calcium and magnesium, and it is a very good
source of dietary
fiber, folate, iron, potassium, copper and manganese.

13. Kimchi
 Kimchi, is a traditional side dish
most
made from
commonly
salted
napaand fermented vegetables,
cabbage and Korean radishes, with a variety of seasonings
including chili powder, scallions, garlic, ginger,
and jeotgal.
 Kimchi is a traditional Korean dish consisting of pickled
vegetables, which is mainly served as a side dish with
every meal, but also can be served as a main dish.
 Kimchi has been a staple in Korean culture, but historical
versions were not a spicy dish.

14. Health Benefits
 Health benefits of kimchi include improved cardiovascular
health and digestive system.
 The wealth of antioxidants in kimchi exercise healing effects
in the medical conditions like cancer, diabetes, obesity,
atopic dermatitis and gastric ulcers.
 The flavonoids and probiotics-rich kimchi help to combat
aging, maintain healthy levels of cholesterol and strengthen the
immune system.

15. Natto
 Nattō is a traditional Japanese food made
from soybeans fermented with Bacillus subtilis var. natto.
 Nattō is made from soybeans, typically nattō soybeans.
Smaller beans are preferred, as the fermentation process
will be able to reach the center of the bean more easily.
 Some eat it as a breakfast food.
 It is served with soy sauce, karashi mustard and Japanese
bunching onion.
 Nattō may be an acquired taste because of its powerful
smell, strong flavor, and slimy texture.

16. Health Benefits
 By mass, natto is 55% water, 18% protein, 11% fats, 5% fiber,
 and 5% sugars.
 Natto rich in vitamin K. Vitamin K is needed to regulate blood clotting, and to
prevent bone loss and the calcification of arteries.
 Good source of probiotics, fermented soy contains a lot of beneficial bacterial
cultures that aid our digestive health and serve as a natural laxative.
 100 grams of natto provide us with a mere 212 calories, and a respectable five
grams of dietary fiber.

17. Conclusion
Fermentation is a metabolic process in which microorganisms
such as bacteria, yeast or fungi convert organic compounds-
usually carbohydrates such as sugars and starch – into alcohol or
acids. For example, yeast converts sugars into alcohol,
lactobacilli bacteria turn sugars and starch into lactic acid and
acetobacter bacteria turn alcohol into acetic acid (vinegar). Many
people eat fermented foods to get a supply of live "good"
bacteria. Examples include , sauerkraut, kimchi, kombucha tea
Kimchi, sauerkraut, dill pickles and other pickled vegetables can
be fermented using lactic acid fermentation, where lactobacilli
bacteria convert the sugars in the vegetables into lactic acid.

18. References:
Campbell B, Raherison C, Lodge CJ, Lowe AJ, Gislason T, Heinrich J, Sunyer J, Go´ mez Real F, Norba¨ ck D,
Matheson MC (2015) et al.: The effects of growing up on a farm on adult lung function and allergic phenotypes: an
international population-based study. Thorax 2016 http://dx.doi.org/10.1136/thoraxjnl- -208154
Cesarone M.R., Belcaro G., NicolaidesA.N., Angiology, (2003) 54 -531.
D.Y. Kwon, K.R. Chung, H.J. Yang, D.J. JanglStory of Korea red pepper
Deepak V.,Kalishwaralal, Bioresour.(2008) Technol., 99 -8170.
Desikachar HSR, Radhakrishnamurthy R, Rao GR, Kadol SB, Srinivasan M, Subramanyan V. Studies on idli
fermenteation.(1961) Part I. Some accompanying changes in the batter. J Sci Ind Res (India) ;19C:168–172.
E.C. Fricke, M.J. Simon, K.M. Reagan, D.J. Levey, J.A. Riffell, T.A. Carlo, J.J. Tewksbury(2013) When condition
trumps location: seed consumption by fruit eating birds removes pathogens and predator attractants
pp. 1031-1036
Hutkins RW(2011, Wiley-Blackwell;(2008) : Microbiology and Technology of Fermented Foods. Hyoyil, Seoul, Korea Soni
SK, Sadhu DK. Indian fermented foods:(1990) microbiological and biochemical aspects. Indian J
Microbiol. ;30:135–157.
Stefka AT, Feehley T, Tripathi P, Qiu J, McCoy K, Mazmanian SK, Tjota MY, Seo G-Y, Cao S, Theriault BR (2014) et
al.: Commensal bacteria protect against food allergen sensitization. Proc NatlAcad Sci U SA, 111:13145-13150.
Vogel AI, Tatchell AR,(1990) Furnis BS, Hannaford AJ, Smith PWG. Vogel’s textbook of practical organic chemistry.
Determination of amino acids by formol titration. 5. London: The English Language Book Society; .

19. Thank
You