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.

1. Fermented foods
By,
Shifa killedar,
UGI

2. Fermented foods
• 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.

3. types
• Classification
• Fermented Cereal Products Ex. Bread, Idli.
• Fermented Dairy Products – Curd, Cheese
• Fermented Fish Products- Fish Paste (Bagoong)
• Fish Sauce (Patis)
• Fermented Rice And Shrimp (Balao Balao
• Fermented Fruit And Vegetable Products- Sauerkraut
• Fermented Legumes-kombucha Or Water Kefir.
• Fermented Meat Products- Alami, Ham, And Sausages
• Fermented Beverages- Beer,wine

4. fermented dairy products
Product
Typical Shelf
Life
(4°C)*
Acidophilus Milk 2 wks
Cultured
Buttermilk
10 d
Sour Cream 4 wks
Kefir 10-14 d
Koumiss 10-14 d
Filmjölk 10-14 d
Viili 14 d
Crème Fraîche 10 d
Product
Typical Shelf
Life
(4°C)*
•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 such
as Lactobacillus, Lactococcus,
and Leuconostoc.
•The fermentation process
increases the shelf life of the
product, while enhancing the
taste and improving the
digestibility of milk

5. • Kefir Kefir has been referred to as the champagne of fermented dairy
products.
• It is a beverage produced by the action of lactic acid bacteria, yeast and
acetic acid bacteria on milk, which produces a distinctive fermented milk
product with unique properties it is produced by adding a starter culture
called “kefir grains” directly to milk.
• The kefir grains are a mass of several different bacteria and yeasts
embedded in a complex matrix of protein & carbohydrate.
• Traditionally prepared kefir contained 1-2% alcohol, due to the complex
fermentative process of kefir grains. But new and improved production
methods have resulted in much lower levels.
• The mouth feel of kefir is described to be ‘prickly’ & ‘sparkly’

6. • Koumiss: Mare’s milk has higher sugar content than
cow’s and goat’s milk, and as a result koumiss has a
slightly higher alcohol content than kefir. Today,
cow’s milk is generally used for koumiss, with the
addition of sugar to better approximate the
composition of mare’s milk.

7. • YOGURT
• Yoghurt is produced by the controlled
fermentation of milk by two species of bacteria
Lactobacillus bulgaricus and Lactococcus
thermophilus
• The lactose is fermented to lactic acid and it is the
one which cause the characteristic curd to form.
• Streptococcus thermophilus brings the pH of the
milk down to 5.5
• Lactobacillus bulgaricus converts lactose to lactic
acid
• Proteolytic enzymes from L . bulgaricus break
down milk proteins into peptides. These peptides
stimulate the growth of L . themophilus which in
turn produces formic acid and carbon dioxide.
These are the growth stimulants for L . Bulgaricus
• Sour cream comes in full fat (minimum 14% fat),
low fat and fat free varieties.

8. Cultured Buttermilk
• Because of its name, most people assume buttermilk is high in fat.
Actually, the name refers to the fact that buttermilk was once the
watery end-product of butter making. Modern buttermilk is made from
low-fat or skim milk and has less than 2 percent fat and sometimes
none. Its correct name in many jurisdictions is “cultured low-fat milk” or
“cultured nonfat milk.”
1. The starting ingredient for buttermilk is skim or low-fat milk. The milk
is pasteurized at 82 to 88 °C (180 to 190 °F) for 30 minutes, or at 90 °C
(195 °F) for two to three minutes
2. This heating process is done to destroy all naturally occurring bacteria
and to denature the protein in order to minimize wheying off
3. The milk is then cooled to 22 °C (72 °F), and starter cultures of
desirable bacteria, such as Streptococcus lactis, S. cremoris,
Leuconostoc citrovorum, and L. dextranicum, are added to develop
buttermilk’s acidity and unique flavour. These organisms may be used
singly or in combination to obtain the desired flavour.
4. The ripening process takes about 12 to 14 hours (overnight)
5. At the correct stage of acid and flavour, the product is gently stirred to
break the curd, and it is cooled to 7.2 °C (45 °F) in order to halt
fermentation. It is then packaged and refrigerated.

9. Methods of manufacture of traditional fermented foods.
• Definition:
• Traditional fermented products are those products with
are indigenous to people and people of the local area
prepare them with the help of their ethnic knowledge
from the ancestors.
1. Traditional dairy product-
DAHI,SRIKHAND
2. Fermented cereal-
legume/legume product-
DHOKLA
3. Fermented vegetable and fruits
products-SINKI
4. FERMENTED FISH PRODUCT-
Hentak

10. Traditional dairy product;
• Dahi: Traditionally, dahi is a naturally fermented milk
product obtained from boiled cow or buffalo milk and
soured using lactic cultures as Lactococcus lactis spp. lactis,
Lactococcus lactis spp. cremoris, and L. diacetylactis it used
separately or in combination.
• It is used in daily diet as a potential source of B-complex
vitamins, folic acid, and riboflavin
• Dahi is rich in lactic acid bacteria and demonstrates the
probiotic effect, which helps in intestinal health as helps in
controlling diarrhea in children
• Lactic acid bacteria produce bioactive compounds such as
diacetyl, hydrogen peroxide, and reuterin suppress the
normal growth of undesirable flora, especially E. coli,
Bacillus subtilis, and Staphylococcus aureus

12. Shrikhand/Shrikhandv
• Shrikhand is sweetened dewatered dahi. It is very popular in
western and some parts of southern India
• It is prepared mainly by cow milk or buffalo milk.
• It has a distinctive rich flavor and fairly long shelf life.
• To prepare shrikhand, dahi is suspended
in a muslin cloth until all the free water has drained off.
The semisolid mass in then whisked with sugar
through a fine cloth, coloured and scented with saffron or rose-
water, and flavoured with cardamom if desired
• To further extend the shelf life of shrikhand, a preparation
known as shrikhandvadi, which is essentially a desiccated
shrikhand, is made. The dewatered dahi is mixed with an
equal amount of sugar by weight and dried in an open pan
at low heat. When the mass begins to harden, it is tested for
stickiness
• The non-sticky product is flavoured and coloured.
Powdered sugar is further added as desired. The product is
mixed, rolled, cut into shapes, and packed like biscuits. The
product yield is about 50% of the original weight of milk

13. Traditional Preparation Traditionally, shrikhand is prepared following
several steps:
1. Milk is heated and then cooled to room temperature
(0.5%).
2. Preparation of curd or dahi by culturing milk with a
natural starter is then undertaken.
3. Curd is obtained, and then transferred into a muslin cloth
and hung for 12–18 h to remove the whey.
4. Chakka, or solid mass obtained, is mixed with specifed
amounts of sugar, Color and savoring materials, and
spices, and then blended to a smooth and Homogenous
consistency.
5. Pulps of fruits—apple, mango, papaya, banana, guava,
and sapota—are Introduced throughly.
6. Cocoa powder with or without papaya pulp is also used

14. Fermented cereal-legume/legume product
• Dhokla: Dhokla is indigenous fermented food found mainly in
Gujarat and Maharashtra state.
• It is prepared by fermentation of bengal gram and rice.
• The method of preparation is the same as idli, but it is steamed
openly rather than covered as is done in idli preparation
• During fermentation, lactic acid bacteria contribute to sour
taste due to increase in the acidity of the product and improve
the flavor.
• Starter culture used as yeast, since it produces folic acid and
helps in making sponginess in food by increasing the batter
volume

15. preparation

16. Fermented vegetable and fruits products
• Sinki: It is a non-salted fermented radish tap root of the Gorkha and Gurung tribe
of Sikkim prepared by fermentation in a 1m deep pit which is plastered with mud
and warmed by burning
• It prepared by
1. Washing Of Radish, Cut Into
Small Pieces And Dried Under
Sunlight In Naaglo
(Local Utensil Made Of Bamboo For
Winnowing The Grains) For 3-4 Days.
2. Dried Pieces Are Packed In Polythene
And Placed Inside A Pit.
3. The Pit Is Covered With Cow Dung And Soil Paste And Left For Over 15 Days For
Fermentation
• Microorganisms observed as Lactobacillus fermentum, L. brevis and L. plantarum
• It has an acidic flavor, mostly used soup and pickle
• It contains 14.5% of protein, 2.5% of fat and 11.3% of ash of dry weight. It is an
effective appetizer, cures diarrhea, stomach pain and consumed mostly during the
lean period

17. FERMENTED FISH PRODUCT-Hentak
• Hentak is a ball-like thick a paste prepared. by fermentation of a
mixture of sun-dried fish (Esomusdanricus) powder and petioles of
aroid plants (Alocasimacrorhiza) in Manipur
• The mixture is kept in an earthen pot and is fermented for 7–9 days.
• It becomes to be eaten only after
2 weeks of complete fermentation giving
proper texture and aroma to the dish.
• The microflora of Hentek is as
Bacillus cereus, B. subtilis,
Staphylococcus aureus, Enterococcus faecium, Candida sp.
• However, on being stored for a few months the balls harden which
can then be used as a reserve food by its propounding it to a paste
with a little water and stored as balls
• Hentak is consumed as curry as well as a condiment with boiled rice
• Sometimes it is given to women in the final stages of their pregnancy
and patients recovering from sickness or injury