Bioprocess Technology

1. FERMENTATION AS A METHOD
OF PREPARING AND
PRESERVING FOOD
By
B. Monisha
II M.Sc., Biotechnology
Bon Secours College for Women

2. SYNOPSIS
i. Fermentation histroy
ii. What is fermentation?
iii. Fermentation method of preparing food
iv. How fermentation preserves foods?
v. Additional benefits of fermentation
vi. The fermentation of earth
vii. Conclusion
i. Fermentation histroy
ii. What is fermentation?
iii. Fermentation method of preparing
food
iv. How fermentation preserves foods?
v. Additional benefits of fermentation
vi. The fermentation of earth
vii. Conclusion

3. Fermentation history
 Evidence suggest that fermented foods were
consumed 7000 years ago in Babylon.
 The study of fermentation is called Zymology.
 Scientist speculate that our ancestors possible
discovered fermentation by ancient and
continued to use the process out of preference
or necessity.
 Benefits nutritional value.

4. What is fermentation?
•Fermentation is the decay of
material using special bacteria
which results in a more
desirable product.
•Fermentation is the
biochemical conservation of
sugars, starches, or
carbohydrates into alcohol and
organic acids by bacteria and
enzymes.

5. Cont……
 Symbiotic relations with some forms of
bacteria they need (carbohydrates) and give
(preserving agent).
 A “starter culture” containing the preferred
bacteria is introduced to the foods to be
fermented.
 This can be done by adding a small sampling
from a previous batch.

6. Fermentation method of preparing food:
 Material cured in a brine solution (salt, water,
sometimes spices and sugar) are naturally
fermented or pickled.
 Anaerobic bacteria convert carbohydrates to
pickle.
 Preserves the food, the brine protects the
vegetables from aerobic organisms.
pickle
bread

7. cont….
• vegtable created with vineger fresh pack, or
quik-process method are not naturally
fermentation .
Pickle:

8.  The acid of the vineger preserves the food and
imparts the flavours of the herbs, and spices
used.
 Vineger does not ferment foods, but is a product
of fermentation.

9.  Bread is raised by the process of
fermentation .
 Yeast eat the sugar, creates carbohydrates
carbon dioxide gas doubling the amount of
food, and produces alcohol that is burned off
in baking.
Bread:

10. essence breadismadewithfermented(sprouted)graintoimprovenutritionand
digestibilityanddriedinawarm,low temperatureenviroment.
yeast
convert
Bread

11. Article show that
Improving houshold
Food safety.

12. Mind map
fermentation
Bread & pickle
homogenization
Fermented flour
Vinegar &
pasteurization
Gelatination
Temperature &
enzymes

13. How fermentation preserves foods?
 The desirable bacteria cause less
deterioration of the food by inhibiting the
growth of the spoiling types of bacteria .
 Some fermentating processes lower the ph of
foods preventing harmful microorganisms to
live with too acidic and environment.
 The fermentation process can be stopped by
other means of preserving such as canning
(heating), drying or freezing.

14. Cont…
 Heat (pasterurization 45 f) and low temperature
(freezing 32f or below) stops the fermenting
process by slowing or killing , the preferred
microorganisms, and other bacteria.
 The causes rotting disease, illness, and inedible
foods.
 When the goods guys are present and happy, the
food remains edible.

15. Additional benefits of
fermenting
Black teas
Aged cheese
Wine
Beer
Cocoa beans
Enhance the flavour of chocolate
milkfermentation

16. conclusion
 Other types of fermentation include mixed
acid fermentation, butanediol fermentation,
butyrate fermentation, caprote fermentation,
acetone-butanol-ethanol fermentation and
glyoxylate fermentation.

17. THANKYOU