FERMENTATION

1. BRIEF HISTORY OF
FERMENTATION AND
FERMENTED FOODS

2. INTRODUCTION
• Fermentation is one of the oldest biotechnologies for the production
of food products with desirable properties such as extended shelf-
life and good organoleptic properties.

3. BRIEF HISTORY
• Preservation by fermentation begins with the old days when the
sailors travelling long distance used to carry fermented fruits and
vegetable with them so as to ensure long term preservation.
• French chemist Louis Pasteur was the first zymologist, when in
1857 he connected yeast to fermentation.

6. FERMENTATION
• Fermentation is an essential metabolic phenomenon that basically
takes place in absence of oxygen, where sugar is consumed.
• It is a primary means of producing ATP by the degradation of
organic nutrients anaerobically, in presence of suitable
microorganisms.

9. PROCESS OF FOOD FERMENTATION
• Phase 1 -
Creation of an acid environment.
• Phase 2 -
Proliferation.
• Phase 3 –
Conversion of sugars to acid.

12. Benefits of fermented foods

13. ADVANTAGES & DISADVANTAGES
ADVANTAGES -
• Increase shelf life of foods.
• Enhance the texture, flavor and odor of foods.
DISADVANTAGES –
• Product becomes unfit for consumption.
• Unfavorable conditions for microorganisms.