Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
Cheese is a generic term for a diverse group of milk based food products.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
It is produced by coagulation of the milk protein casein.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Cheese is a generic term for a diverse group of milk based food products.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
It is produced by coagulation of the milk protein casein.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
A broad module on industrial microbiology is summarized with pictures .It includes the production of vitamins,vaccine ,alcohol,vinegar,steroids,amino acids ,antibiotics .it also includes the general idea on history ,media,equipment,fermentation,procedure ,uses of industrial microbiology .The production of wine,beer and vinegar are mine core interest .Hope may help ....Thank you .
The presentation talks about the basics of bioprocess. Describes what is fermentation? Also lists the different modes of fermentation and the basis for selection of type of reactor. General requirements for a fermentation process. Components of a reactor
Food microbiology - yeast - general characteristics of yeast, important yeasts in foods.
Food microbiology - molds - general characteristics of molds, important molds in foods.
It is about information about well known pharmaceutical industry in Pune , which also includes production of penicillin and Streptomycin which is helpful for biotechnology students
UNIT 6 Fermentation technology, Fermenters, Study of Media, types of fermenta...Shyam Bass
UNIT-6 6th Sem B.Pharma Pharmaceutical Biotechnology-
Following slides include-
Fermentation technology and biotechnological products :
Fermentation methods and general requirements
Study of media
Equipment
Sterilization methods
Aeration process
Stirring
large scale production fermenter design and its various controls
BY- SHYAM BASS
Vanaspati oil Act & weight and measures act.Sumit Bansal
Act to establish standards of weights and measures, to regulate trade or commerce in weights, measures and other goods which are sold or distributed by weight, measure or number, to provide
for matters connected therewith or incidental thereto.
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
Pasteurization and Homogenization of milkSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Polarimetry is a sensitive, nondestructive technique for measuring the optical activity exhibited by inorganic and organic compounds. A compound is considered to be optically active if linearly polarized light is rotated when passing through it.
Pasteurization of various food productsSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Biocolorant (A potential food additive)Sumit Bansal
BioColor does it all! It's so versatile - use with brushes or paint accessories to create a huge variety of dazzling effects! Unlike other paints, it spreads and adheres easily to paper, plastic, wood, foil, metal,food and cardboard. Smooth, creamy BioColor dries to a glossy finish and won't crack or fade with age.
A quality management system is a collection of business processes focused on consistently meeting customer requirements and enhancing their satisfaction. It is aligned with an organization's purpose and strategic direction
Synthetic milk is the chemically produced milk that differs from the animal milk. It is manufactured by mixing the predefined and calculated amount of urea, caustic soda, refined oil and common detergents. The purpose of adding the detergents is to aid in the emulsification of the solution and giving a frothy appearance. The milk looks almost similar to the regular milk in all respects. The differentiating factors would taste and the nutritional elements.
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
The equipment used to remove water from the food product is called evaporator.
A food dehydrator refers to a device that removes moisture from food to aid in its preservation. A food dehydrator uses a heat source and air flow to reduce the water content of foods.
An adder is a digital circuit that performs addition of numbers. In many computers and other kinds of processors adders are used in the arithmetic logic units or ALU. They are also utilized in other parts of the processor, where they are used to calculate addresses, table indices, increment and decrement operators, and similar operations.
Although adders can be constructed for many number representations, such as binary-coded decimal or excess-3, the most common adders operate on binary numbers. In cases where two's complement or ones' complement is being used to represent negative numbers, it is trivial to modify an adder into an adder– subtractor . Other signed number representations require more logic around the basic added.
Wine / type of wine / manufacturing of wine / processing of wine / fermented ...Sumit Bansal
Wine is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. DEFINITION
Fermentation is a metabolic process in which
an organism converts a carbohydrate such as
starch or sugar into an alcohol or an acid for
e.g. Yeasts perform fermentation to obtain
energy by converting sugar into alcohol . the
science of fermentation is known as zymology
3. WHAT IS FERMENTATION
• Fermentation is derived from latin verb fevere
– to boil.
• Fermentation has different meaning to
biochemistry and industrial microbiologists.
• Also employed in preservation to create lactic
acid in sour food such as pickles, kimchi and
yogurt.
4. RANGE OF FERMENTATION PROCESS
THERE ARE FIVE MAJOR GROUP OF COMMERCIAL
IMPORTATNT FERMENTATION :-
→Those that produce microbial cell as the product.
→Those that produce microbial enzyme.
→Those that produce microbial metabolite.
→Those that produce recombinant product.
→The transformation process.
5. HISTORY OF FERMENTATION
• The history of industrial microbiology can be
divided into five phases :
PHASES TIME PERIOD
PHASE 1 UP TO 1900 ALCOHOL
FERMENTATION
PHASE 2 1900 – 1940 ANTIBIOTIC
PHASE 3 1940-1964 SINGLE CELL PROTEIN
PHASE 4 1964-1979 METABOLITE
PRODUCTION
PHASE5 1979 ONWARDS BIOTECHNOLOGY
6. FERMENTATION PRO’S AND CON’S
PRO’S CON’S
Extended shelf life of food Can be unpredictable
Easy digestion New (worse) Texture
New (better) Flavour
(Ex. Chocolate)
New (worse) flavour
(e.g. Mouldy bread taste terrible)
Aerobic respiration Anaerobic respiration
Release of energy from glucose or
another organic substrate in the presence
of oxygen
Release of energy from glucose or
another organic substrate in the absence
of Oxygen
PRODUCTS :- Co2 , H2O an energy
produced
PRODUCTS :- CO2 , energy and alcohol or
various organic acid.
7. TYPE OF FERMENTATION
• SOLID STATE FERMENTATION
• SUBMERGED FERMENTATION
• ANAEROBIC FERMENTATION
• AEROBIC FERMENTATION
• IMMOBILIZED CELL FERMENTATION
• IMMOBILIZED ENZYME BIOREACTORS
8. • SOLID STATE FERMENTATION:- In SSF
fermentation microbial growth and product
formation occur at the surface of the solid
substrate. For e.g. mushroom cultivation,
starter culture.
• SUBMERGED FERMENTATION:-It has four type
(a)Batch
(b)Fed Batch
(c)Semi continuous
(d)Continuous
9. • ANAEROBIC FERMENTATION :- In ANF usually
aeration is not needed but in some case initial
aeration is required for inoculum build up .
• AEROBIC PROCESS :- In Aerobic fermentation
adequate amount of fermentation is required .
In some case air is required about the 60
times of the volume of the medium . The
sterilize air is generally sprayed or sparged
into medium .
13. YEAST FERMENTATION
• GLUCOSE -> ETHYL ALCOHOL + CO2
• BEST TEMPERATURE 27C
• OTHER SUGAR WILL FERMENT (MALTOSE ,
FRUCTOSE AND SUCROSE)
• TOO MUCH SALT RUINS THE PROCESS
14. MOULD AND ENZYME FERMENTATION
• ENZYME IN MOULD CAN BE USEFUL:-
- BREAKDOWN CELLULOSE THUS GRAINS
EASIER TO CHEW.
- ADD FLAVOUR AND TEXTURE TO CHEESE.
