This document discusses fermented foods and beverages, food ingredients, and food additives. It begins by introducing fermented foods and some common examples like cheese, yogurt, bread, and beer. It then explains the microorganisms and metabolic processes involved in fermentation. Specific fermentation processes for cheese and beer are described in more detail. The document also defines food ingredients and discusses various types of food additives used to preserve foods and enhance qualities like taste, appearance, and shelf life. In conclusion, it summarizes that fermentation converts carbohydrates into other compounds using microorganisms, while food additives are added to foods to maintain quality attributes.

1. Fermented foods and
beverages, Food
ingredients and food
additives.
A. Mercy
M.sc Biotechnology
Bon Secours College for Women

3. CONTENT:
 Introduction
 Fermented Foods
 Microorganisms & metabolisms
 Cheese Making Process
 Beer fermentation
 Food Ingredients
 Food additives
 Conclusion

4. INTRODUCTION
It is estimated that about 20-30% of the
household budget is spent towards foods in
the developed countries.This may be a little
less in the developing nation's. Therefore
food and beverages Biotechnology occupies a
prominent place worldover. There are
records that man was making bread, wine,
curd et,..

5. FERMENTED FOODS:
• Fermented foods and beverages are one of
the first foods used by human beings.
• Tastes better and well conserved.
• It's important to regulate the growth and
activity of microorganisms.
• Microorganisms need to be standardized.
• The production of fermented food is
variable.

6. Table:
Fermented
food product Substrate
Fermenting
Organisms
Cheese Milk
Streptococcus sp
Yogurt Milk
Streptococcus
thermophillus
Coffee beans Coffee
Cheries
Saccaromyces
sp.
Breads
Wheat
Flour
Saccaromyces
cerevisiae
Fish sauce Small fish
Bacillus sp.
Country- cured
Pork, harms
Aspergillus sp.

7. MICROORGANISMS AND
METABOLISMS:
• Ethanol producing yeasts and bacteria producing
lactic acid are the most frequently used.
• Some organisms play voluntary role.
• Manufactured after the inoculation of soybeans
with rhizopus oligosporus.
• Contamination may occur due to presence of
vitamin B12 synthesizing bacteria.

8. CHEESE MAKING PROCESS:
Cheese production is the largest diary industry in
the world.There are around 1000 types of different
cheeses.
Two types:
1. Unripened cheese
2. Ripened cheese .

10. PRODUCTION PROCESS:
• Acidification of Milk
• Coagulum formation
• Separation of curd from whey
• Ripening of cheese

11. ACIDIFICATION OF MILK:
Lactic acid bacteria( lactobacillus) the sugar of milk
converted to lactic acid..
pH-- 4.6, and thus acidifiea milk.

12. COAGULUM FORMATION:
Acidified milk treated with rennet, casein gets coagulated.
Casein mainly consists of three components insoluble alpha,
and casein beta and a Kama casein. By the action of
chymosin , Kama casein, is degraded.
Alpha and beta caseins and the degraded products of
Kama casein combine to form a coagulum .
This process of coagulation is dependent on calcium ions.

13. SEPARATION OF CURD FROM
WHEY:
Temperature of the coagulum is raised to around
40°c . The coagulum and whey get separated.
The separated curd is cut into blocks , drained and
pressed into different shapes

14. RIPENING OF CHEESE:
• Ripening imparts flavour, besides making changes
in it's texture.
• The blocks of curd separated are subjected to
salting of protease and lipases.
• Eg) cheese , yogurt, sauekraut, bread,
• Kimchi, natto, buttermilk, vinegar
• Pickle olives, soy sauce and ect,.

16. BEER FERMENTATION:
• Beer is an undistilled alcoholic beverages with alcohol
content in the range of 4-8%.
• It's produced by fermentation of barley or other
cereals, by employing the yeasts saccaromyces
cerevisiae or s.carlsbergenesis.
• There are mainly four steps,
• Malting
• Mashing
• Fermentation
• Maturation

17. Barley
Malting. Cleaned ,soaked, germinated
And dried.
Malting
Mashing powder , add adjunct and mix
With water.
Mashing
Filtration
Wort
Fermentation inoculated with s.cerivisiae
Fermented for 10 days.
Beer
Maturation. Keep at 0°c for several weeks
Beer for consumption

19. FOOD INGREDIENTS:
• Food ingredients is a substances that forms part of
a mixture .
• Ex) In cooking recipes specify which ingredients
are used to prepare a specific dish.
• Artificial Ingredients:
1. Artificial flavours
2. Food additives and food coloring
3. Sugar substitute

21. Food additives:
• There are those ingredients are chemicals which are added
to the food to preserve flavour or enhace it's taste,
appearance and other qualities.
• It's preserved by fermentation process.
• It's called fermented food additives.
• Ex) preservatives: ascorbic acid and calcium sorbate &
sodium nitrate
• Color additives: fruit , vegetables juice and yellow 5.
• Flavour enhancers: Monosodium glutamate and yeast.
• Emulsifiers: soy lecithin, mono& diglycerides

22. Additional substances
• Colors - E100 to E 199
• Preservatives & acidify regulatorE 2090 to E 299
• AntioxidantsE 300 to E 399
• Thickening , emulsifying,coating and bulking
substances E400 to E 499
• Other substances E500 and above

24. Why we use food additives?
• To support nutritional delivery.
• To extend shelf life of the food
• To maintain or improve safety and freshness
• To improve or maintain nutritional value
• To improve taste , texture and appearance To
improve keeping quality or stability

25. Conclusion:
Fermentation is a metabolic process in which
MICROORGANISMS such as bacteria, yeast and
fungi convert organic compound usually
carbohydrates such as starch into alcohol and ect...
For example fermenting ( curd forming , wine
fermented and pickling). Food additives ( some
foods are having a good quality of their taste and
texture)
Food ingredients ( it's a main source of the food).
HEALTHY FOOD!
HEALTHY LIFE!!