presentation contains fermentation range

1. Introduction to fermentation range (commonly available
products from Indian market) specially probiotics and
Yogurt with detailed composition
SUBMITTEDBY
MOHITKUMAR SINGH
11302675
RB1e21- a03

2. Introduction
The Ranges of Fermentation
Processes
Probiotics
Yogurt

3. Fermentation is the process in which the chemical
transformation of organic substances into simpler
compounds carried out by the action of bio-catalysts
(enzymes) produced by microorganisms like bacteria,
molds or yeasts.

4. The Ranges of Fermentation Processes
There are five ranges of fermentation process :
1. Processes that produce microbial enzymes
2. Processes that produce microbial metabolites
3. Processes that produce microbial cells (biomass) as the products
4. Processes that produce recombinant products
5. Processes that modify substrates (transformation process)

5. Probiotics
Probiotics are live bacteria and yeasts that are good for
your health, especially your digestive system.
Example – Lactobacillus species (L. acidophilus, L. casei, L. reuteri,
L. bulgaricus, L. plantarum, L. johnsonii, and L. lactis),
Bifidobacterium species (B. bifidum, B. longum, B. breve, B.
infantis, B. lactis, and B. adolescentis), and others microbes like
Bacillus cereus, Non pathogenic Escherichia coli, Saccharomyces
cerevisiae, Enterococcus faecalis, and Streptococcus thermophilus.

6. Food containing Probiotics

9. Standard Yakult (excludes variations such as in Yakult Light)
contains:
Sugar (sucrose, dextrose)
Skimmed milk powder.
Natural flavours.
Live Lactobacillus casei Shirota strain, 6.5 billion per 65 mL bottle
(concentration of 108 CFU/mL)
Water.
ViBactcontains:
Bacillus mesentricus: 1 million
Clostridium butyricum: 2 million
Streptococcus faecalis: 30 million
Lactobacilus sporogenes: 50 million
(Lactic Acid Bacteria)

11. Yogurt

12. Functional Properties
 that of enabling lactose intolerant people to digest a
dairy product;
 that of inhibiting the growth of harmful bacteria (for
example, Clostridium botulinum causing botulism).