This document discusses fermented vegetables. It begins by introducing fermentation as a process where organisms convert carbohydrates into alcohol and/or acid. It then discusses how this process is used to preserve and enhance the flavors of vegetables. Several examples of fermented vegetables are provided, such as sauerkraut, kimchi, and pickles. The document outlines the history of fermented foods and the lactic acid bacteria involved in the fermentation process. Key aspects of producing popular fermented vegetables like sauerkraut are described. Challenges in scaling up production as well as the advantages and limitations of fermented foods are summarized.
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Sauerkraut is a fermented cabbage product with a sour taste made through the lactic acid fermentation of shredded cabbage by lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum. The fermentation process typically takes 4-8 weeks to produce sauerkraut with an acidity level of around 1.7% and beneficial probiotic bacteria. Sauerkraut is high in fiber, vitamins, and minerals and consumption has various health benefits such as supporting digestive health and reducing inflammation.
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
This document discusses several types of fermented Asian foods including soy sauce, miso, sufu, natto, and idli. It describes the key ingredients and fermentation processes for each food. Soy sauce is produced from fermented soybeans, wheat, and saltwater using molds and bacteria. Miso is made from fermented soybeans with rice or barley and varies in taste depending on ingredients and fermentation time. Sufu involves drying and air fermenting tofu cubes with molds. Natto is made by fermenting soybeans with Bacillus subtilis. Idli involves the bacterial fermentation of rice and black gram dhal batter.
This document discusses contamination and spoilage of canned foods. It describes how canned foods can spoil through three main mechanisms: survival of thermophilic bacterial spores due to inadequate heating; allowing germination of spores due to improper cooling or storage; and recontamination through leaks. It categorizes foods based on pH and outlines various types of biological spoilage caused by thermophilic and mesophilic bacteria, as well as by yeasts and molds. Common spoilage symptoms like gas formation, swelling, souring and black discoloration are also described.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Sauerkraut is a fermented cabbage product with a sour taste made through the lactic acid fermentation of shredded cabbage by lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum. The fermentation process typically takes 4-8 weeks to produce sauerkraut with an acidity level of around 1.7% and beneficial probiotic bacteria. Sauerkraut is high in fiber, vitamins, and minerals and consumption has various health benefits such as supporting digestive health and reducing inflammation.
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
This document discusses several types of fermented Asian foods including soy sauce, miso, sufu, natto, and idli. It describes the key ingredients and fermentation processes for each food. Soy sauce is produced from fermented soybeans, wheat, and saltwater using molds and bacteria. Miso is made from fermented soybeans with rice or barley and varies in taste depending on ingredients and fermentation time. Sufu involves drying and air fermenting tofu cubes with molds. Natto is made by fermenting soybeans with Bacillus subtilis. Idli involves the bacterial fermentation of rice and black gram dhal batter.
This document discusses contamination and spoilage of canned foods. It describes how canned foods can spoil through three main mechanisms: survival of thermophilic bacterial spores due to inadequate heating; allowing germination of spores due to improper cooling or storage; and recontamination through leaks. It categorizes foods based on pH and outlines various types of biological spoilage caused by thermophilic and mesophilic bacteria, as well as by yeasts and molds. Common spoilage symptoms like gas formation, swelling, souring and black discoloration are also described.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
Sauerkraut is finely cut cabbage that is fermented by various lactic acid bacteria, including Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus pentoaceticus. The fermentation process sour's the cabbage and gives it a long shelf life. Sauerkraut is recommended for treatment of overweight, metabolic disorders, and detoxification. To make sauerkraut, shredded cabbage is packed in a container with salt added which draws out juice for microbial fermentation. Proper temperature, salt levels, and starter cultures are needed to ensure consistent high quality fermentation.
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or covering foods in oil. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved. Common vegetables and fruits pickled include cucumbers, mangoes, chilies, and garlic.
This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
This presentation will cover mainly wine production and its Applications, This presentation is given by Miss Khunsha Fatima.
For video you can visit the Link Below:
https://www.youtube.com/watch?v=ochm4xr5zEI&t=159s
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
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
This document provides an overview of microbial fermentation processes used in the beverage industry, specifically for wineries and distilleries. It discusses the types of fermentation (e.g. ethanol, lactic acid), microbes involved (e.g. Saccharomyces cerevisiae, lactic acid bacteria), and how fermentation is used to produce different alcoholic beverages like wine, beer, rum and whisky. It also summarizes the key steps in the winemaking process, including fermentation, aging, and the factors that influence fermentation. Current applications and challenges of fermentation technology in Nepal are also reviewed.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
This document discusses fermentation as a method of preparing and preserving food. It provides a brief history of fermentation, noting evidence that fermented foods were consumed as early as 7000 years ago. The document defines fermentation as the decay of materials by bacteria that results in a more desirable product. It describes how fermentation is used to prepare various foods, such as using bacteria to convert carbohydrates into pickles or raising bread with yeast. The document also explains how fermentation preserves foods by inhibiting spoilage bacteria and creating acidic environments unsuitable for harmful microorganisms. Additional benefits of fermentation include enhancing flavors.
The document summarizes the process of fermentative production of soy sauce. It involves several steps: soaking and cooking soybeans and wheat, preparation of koji using a mold culture, fermentation in a salt brine mixture called moromi, and refining including pasteurization. Key microorganisms involved are Aspergillus soyae mold which breaks down proteins and lactic acid bacteria and yeast which produce flavors during fermentation over 6 months. The final product is a salty, brown condiment used in Asian cuisines to enhance flavor.
Tempeh is a fermented soybean product originating from Indonesia. It is made by fermenting cooked soybeans with Rhizopus moulds, resulting in a firm, compressed cake with a mild flavor. The traditional production process involves soaking, dehulling, cooking, and mixing soybeans with tempeh starter before wrapping and incubating to allow mould growth. Fermentation increases nutrients and breaks down compounds causing flatulence. Tempeh production is still predominantly small-scale in Indonesia and Malaysia, but it has spread to other countries and can now be produced industrially using stainless steel equipment and pure mould cultures.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
Conventional and modern methods for detection of spoilageAnuKiruthika
This document summarizes conventional and modern methods for the detection of spoilage and characterization of microorganisms in foods. It describes conventional methods such as standard plate counting, most probable number techniques, dye reduction, and direct microscopic counting. It then outlines several modern chemical methods like thermostable nuclease assays, Limulus amoebocyte lysate testing for endotoxins, and ATP bioluminescence. Biological methods like ELISA, PCR, and DNA probes are also covered. Finally, some physical detection methods involving biosensors, microcalorimetry, flow cytometry, and automated detection systems are presented.
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
fermented cereals and starchy tubers-1[305].pptxKezangDema10
There are many fermented products we eat in our day to day life. But we never wonder how the products are been fermented and microorganisms helps to ferment those products or what is happening when we are fermenting those products. So, in this presentation, we will be taking you to what reaction and how those fermented cereals and tubers products are obtained.
Sauerkraut is finely cut cabbage that is fermented by various lactic acid bacteria, including Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus pentoaceticus. The fermentation process sour's the cabbage and gives it a long shelf life. Sauerkraut is recommended for treatment of overweight, metabolic disorders, and detoxification. To make sauerkraut, shredded cabbage is packed in a container with salt added which draws out juice for microbial fermentation. Proper temperature, salt levels, and starter cultures are needed to ensure consistent high quality fermentation.
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or covering foods in oil. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved. Common vegetables and fruits pickled include cucumbers, mangoes, chilies, and garlic.
This document discusses different types of bread spoilage including moldiness, ropiness, and chalky bread. It describes the causes and methods to prevent each type of spoilage. The document also covers theories of bread staling including starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Prevention methods for bread staling include using enzymes, shortenings, emulsifiers, reheating, packaging, soy addition, malting, fermentation, and high fiber flour.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
This presentation will cover mainly wine production and its Applications, This presentation is given by Miss Khunsha Fatima.
For video you can visit the Link Below:
https://www.youtube.com/watch?v=ochm4xr5zEI&t=159s
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
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
This document provides an overview of microbial fermentation processes used in the beverage industry, specifically for wineries and distilleries. It discusses the types of fermentation (e.g. ethanol, lactic acid), microbes involved (e.g. Saccharomyces cerevisiae, lactic acid bacteria), and how fermentation is used to produce different alcoholic beverages like wine, beer, rum and whisky. It also summarizes the key steps in the winemaking process, including fermentation, aging, and the factors that influence fermentation. Current applications and challenges of fermentation technology in Nepal are also reviewed.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
This document discusses fermentation as a method of preparing and preserving food. It provides a brief history of fermentation, noting evidence that fermented foods were consumed as early as 7000 years ago. The document defines fermentation as the decay of materials by bacteria that results in a more desirable product. It describes how fermentation is used to prepare various foods, such as using bacteria to convert carbohydrates into pickles or raising bread with yeast. The document also explains how fermentation preserves foods by inhibiting spoilage bacteria and creating acidic environments unsuitable for harmful microorganisms. Additional benefits of fermentation include enhancing flavors.
The document summarizes the process of fermentative production of soy sauce. It involves several steps: soaking and cooking soybeans and wheat, preparation of koji using a mold culture, fermentation in a salt brine mixture called moromi, and refining including pasteurization. Key microorganisms involved are Aspergillus soyae mold which breaks down proteins and lactic acid bacteria and yeast which produce flavors during fermentation over 6 months. The final product is a salty, brown condiment used in Asian cuisines to enhance flavor.
Tempeh is a fermented soybean product originating from Indonesia. It is made by fermenting cooked soybeans with Rhizopus moulds, resulting in a firm, compressed cake with a mild flavor. The traditional production process involves soaking, dehulling, cooking, and mixing soybeans with tempeh starter before wrapping and incubating to allow mould growth. Fermentation increases nutrients and breaks down compounds causing flatulence. Tempeh production is still predominantly small-scale in Indonesia and Malaysia, but it has spread to other countries and can now be produced industrially using stainless steel equipment and pure mould cultures.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
Conventional and modern methods for detection of spoilageAnuKiruthika
This document summarizes conventional and modern methods for the detection of spoilage and characterization of microorganisms in foods. It describes conventional methods such as standard plate counting, most probable number techniques, dye reduction, and direct microscopic counting. It then outlines several modern chemical methods like thermostable nuclease assays, Limulus amoebocyte lysate testing for endotoxins, and ATP bioluminescence. Biological methods like ELISA, PCR, and DNA probes are also covered. Finally, some physical detection methods involving biosensors, microcalorimetry, flow cytometry, and automated detection systems are presented.
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
fermented cereals and starchy tubers-1[305].pptxKezangDema10
There are many fermented products we eat in our day to day life. But we never wonder how the products are been fermented and microorganisms helps to ferment those products or what is happening when we are fermenting those products. So, in this presentation, we will be taking you to what reaction and how those fermented cereals and tubers products are obtained.
This document discusses food microbiology and bacteria important in food science. It covers topics like the definition and importance of food microbiology, general characteristics of bacteria, morphological and physiological traits of bacteria, and important groups of bacteria in food including lactic acid bacteria, acetic acid bacteria, and thermophilic bacteria. It also discusses the roles bacteria play in food processing, preservation, and spoilage as well as their use in producing metabolites like amino acids, organic acids, enzymes, and vitamins.
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
This document discusses biodeterioration of food, specifically focusing on carbohydrate deterioration. It defines biodeterioration as any undesirable change in food properties caused by microbial activities. Carbohydrate deterioration can occur through preliminary breakdown by enzymes, fermentation of sugars, production of microbial polysaccharides, and degradation of pectin by microbial enzymes. Common microbes that cause carbohydrate deterioration include lactic acid bacteria, yeasts, and pectin-degrading bacteria and fungi. The document provides detailed explanations of the mechanisms and examples of carbohydrate deterioration in various foods.
This document discusses biopreservation techniques for food processing and preservation, specifically focusing on sauerkraut and kimchi fermentation. It explains that biopreservation uses beneficial bacteria or their products to control spoilage and pathogens. Lactic acid bacteria are commonly used as they produce acids and bacteriocins that inhibit other microbes. The document provides details on the fermentation process and ideal temperatures for sauerkraut and kimchi, noting Leuconostoc, Lactobacillus, and Pediococcus bacteria are involved. It also discusses factors that can affect fermentation like moisture, oxygen levels, nutrients, and pH.
This document discusses biopreservation techniques for food processing and preservation, specifically focusing on sauerkraut and kimchi fermentation. It explains that biopreservation uses beneficial bacteria or their products to control spoilage and pathogens by competing for nutrients and producing antimicrobial compounds like lactic acid. For sauerkraut and kimchi, lactic acid bacteria are important as they ferment the cabbage or vegetables, lowering the pH through lactic acid production and extending shelf life. Key factors that affect fermentation include temperature, moisture, oxygen levels, salt content and pH.
meet fermentation. Power point presentationSreeTheertha1
Fermentation is the chemical transformation of organic substances into simple compounds by the action of enzymes, complex organic catalysts which are produced by microorganisms such as molds, yeast and bacteria. This method is used to create a desirable change in food and beverages, whether it's increasing flavour, preserving food stuffs, providing health benefits or more..
Meat fermentation is a complex biological phenomenon accelerated by the desirable action of certain microorganisms. Example of common type of fermented meet is sausage......
The microorganisms of important in fermentation and maturation of fermented meet are gram positive and rod shaped belonging to the genera Lactobacillus, micrococcus and Staphylococcus...
The desirable microorganisms added to the meet dough is called as starter cultures.. They can be single cultures or mix of certain microorganisms....
All Lactic Acid Bacteria produces Lactic acid from hexose sugar and lowering the pH
They are generally mesophilic but can grow at temperature as low as 5 degree Celsius..
There are actually only a few general steps involved in fermented sausage manufacturing
First the ingredients are selected, weighed, mixed and stuffed into casings
USE OF MICROBES IN AQUACULTURE.ppt presentationchandanabinu
Microorganisms play important roles in aquaculture, including improving productivity, nutrient cycling, nutrition, water quality, and disease control. Probiotics are live microbes that provide health benefits to hosts and can improve feed value, digestion, inhibit pathogens, and increase immune response. Bioremediation uses microbes to break down pollutants in contaminated environments. In aquaculture, probiotics and bioremediation techniques like bioflocs and immunostimulants can improve water quality, nutrient recycling, health, and disease resistance of farmed aquatic animals. Careful selection and testing of microbes is required to ensure they are safe and effective.
Fermentation is an anaerobic process by which microorganisms like yeast and bacteria convert sugars into acids, gases or alcohols. It has been used for centuries in producing various fermented foods and beverages by utilizing the metabolic activities of microorganisms. Louis Pasteur made significant contributions to fermentation theory by demonstrating that it is caused by living microorganisms rather than decomposition. Factors like temperature, pH, oxygen levels, time and nutrients must be controlled during fermentation to achieve the desired outcomes. Fermentation improves food quality by enhancing flavor, texture, shelf life and nutrition while potentially causing negative effects like histamine intolerance in some individuals.
This document discusses biopreservatives, which are biologically derived antimicrobial substances used to preserve foods and extend shelf life. It notes that biopreservatives can reduce the need for chemical preservatives and intense heat treatments that negatively impact food quality. Various types of biopreservatives are described, including microbial acids like lactic acid and acetic acid, lacto-biopreservatives from milk, bacto-biopreservatives like bacteriocins, and phyto-antimicrobials from plants. Specific biopreservatives discussed in detail include lactic acid, acetic acid, citric acid, lactoferrin, nisin, and pedioc
This document discusses food safety and spoilage of fermented foods. It begins by defining food safety and the properties of fermented foods, noting they are generally safer than unfermented foods due to inhibition of pathogenic bacteria and toxins. However, some hazards like E. coli and viruses may survive fermentation. It emphasizes using good practices like hygiene and a Hazard Analysis Critical Control Point (HACCP) system to ensure safety. The document then discusses causes of spoilage in fermented products like beer, wine, vegetables and cheeses by various microorganisms. It concludes by outlining advances in fermentation including engineering microorganisms and metabolic pathways.
This document discusses starter cultures used in the production of fermented dairy and non-dairy products. It defines starter cultures as microorganisms deliberately added to milk to initiate and carry out desired fermentation. The key microorganisms used include various species of lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus. The document discusses the classification, functions, and production of different starter cultures as well as their role in popular fermented foods like dahi, yogurt, and cheese.
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This document provides information about fermentation processes used in food science and nutrition. It discusses various types of fermentation including alcoholic fermentation carried out by yeast and lactic acid fermentation carried out by lactic acid bacteria. Key microorganisms involved in different fermentations are described along with their uses in producing foods like yogurt, cheese, bread, wine and others. Fermentation pathways and conditions required for different microbes are also summarized.
Role of Microorganisms in Preparation of Certain Foods, in Spoilage of Food, ...Umay Habiba
This document discusses the role of microorganisms in food. It explains that microorganisms are involved in both the production of many foods through fermentation processes as well as the spoilage of foods. Various factors that influence the growth of microorganisms in foods, such as temperature, pH, and water availability, are also outlined. Additionally, the document covers several methods used for food preservation to inhibit microbial growth, such as canning, pasteurization, reducing water availability, and chemical or radiation-based approaches.
There are different types of culture media used for growing bacteria, categorized based on consistency and chemical composition. Solid media like agar allows separation and identification of colonies. Liquid media is used for profuse growth but mixed organisms cannot be separated. Media can also be categorized based on their chemical makeup - synthetic, basal, enriched, selective, indicator, transport, and storage media which are used for different purposes like growth, transport, or long-term storage of bacteria. Microorganisms play important roles in food production through fermentation of products like cheese, alcoholic beverages, and dairy. They are also used industrially for production of chemicals, enzymes, vitamins, and pharmaceuticals through fermentation processes.
This document discusses food microbiology, including microorganisms in food and the factors that affect their growth. It also addresses food preservation methods like refrigeration, canning, and fermentation. Finally, it covers food-borne illness and several fermented foods, describing the microbial processes involved in producing items like beer, wine, bread, yogurt, and cheese.
2. INTRODUCTION
• Fermentation is a metabolic process in
which an organism converts a
carbohydrate into alcohol and/or acid.
• Vegetable fermentation is a technique
whereby, starches and sugars in
vegetables are converted into lactic acid
by lactic-acid-producing bacteria
• It originated from the preserving effect
on the product.
• It not only preserves food but also
enhances the sensory qualities of the
final product.
• The global fermented foods market grew
3. INTRODUCTION
• The growth of lactic acid bacteria during vegetable fermentations
results in
restriction of the growth of undesirable organisms and delay or prevention of the
normal spoilage and
production of various unique flavors because of the accumulation of organic acids
or by-products, giving a characteristic and distinct finished product.
Comparison of fermented vegetables
5. HISTORY
• Fermentation is one of the oldest forms of food
preservation technologies in the world.
• Human-caused fermentation dates back to 10,000
BCE with the preservation of milk from camels, cattle,
sheep, and goats.
• The first reference of fermented vegetables was
found in China during the construction of the Great
Wall in III century B.C. and constituted the basis of
the workers’ diet
• Pickled cucumbers originated in the Tigris Valley, or
modern-day Iraq, in 2,000 BCE.
• In 1500 CE, Fermentation of sauerkraut and yoghurt
took place
• In 1856, Louis Pasteur develops pasteurization
6. LACTIC ACID BACTERIA
• They are a group of Gram positive bacteria, non respiring, non-spore forming,
cocci or rods, which produce lactic acid as the major end product of the
fermentation of carbohydrates.
• Some members of the family are
homofermentative that is they only produce lactic acid, while
others are heterofermentative and produce lactic acid plus other volatile compounds and small
amounts of alcohol.
• The resident lactic acid bacteria population represents only a small fraction of the
total microflora present in the starting material.
• Historically, bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus and
Streptococcus are the main species involved in fermentation
• Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L.
brevis and L. thermophiles are examples of lactic acid producing bacteria involved
in food fermentations.
7.
8. Bioprocessing
• Many fermented
vegetables share a
common elaboration
process which requires
the use of salt and
acidification by
microorganisms
• Pre-steps such as NaOH
treatment, water
washing, Coring,
scalding, etc. is required,
after harvesting the fruit.
General process in vegetable
9. CONDITIONS OF FERMENTATION
• Lactic acid fermentation of vegetables can be carried out
under these basic types of conditions.
I. Dry salted: With dry salting, the vegetable is treated
with dry salt. The salt extracts the juice from the
vegetable and creates the brine. Eg sauerkraut, dry
salted pickled cucumbers etc
II. Brine Salted: Brine is used for vegetables which
inherently contain less moisture. A brine solution is
prepared by dissolving salt in water (a 15 to 20% salt
solution) Eg Pickled cucumbers, Kimchi. Olives, Raddish
etc
III. Non-salted: Vegetables are fermented by lactic acid
bacteria. without the prior addition of salt or brine E.g
Gundruk. Sinki. Fermented tea leaves etc
10. SAUERKRAUT
• Sauerkraut is the clean, sound product,
of characteristic flavor, obtained by lactic
fermentation of properly prepared and
shredded cabbage in the presence of 2-
3% of salt.
• It contains, upon completion, not less
than 1.5% percent of acid, expressed as
lactic acid.
Cabbage
Remove outer leaves
and core
Wash
Shred and salt
Convey to tanks and
mix
Fermentation
Pasteurize Package/Refrigerate
General procedure:
11. SAUERKRAUT
• Only two ingredients are required, therefore, Cabbage (White
cabbage, should be fully mature, and should contain few outer
leaves) and salt (2-3%).
• Outer leaves or any spoiled leaves are removed and core is drilled
out.
• Leaves and the core is washed with clean water.
• The cabbage (along with the core) is shredded to make a slaw.
• Shredded leaves then weighed and conveyed to tanks.
• Salting:
After shredding, salt is added.
between 2% and 2.5% salt is added
It can be added as the slaw is conveyed or it can be added to the slaw
when it arrives in the tanks.
• The shredded and salted cabbage is then placed into tanks and
12. SAUERKRAUT
• The sauerkraut fermentation was traditionally performed in wooden
barrels, however, concrete vats are now common lined with
fibreglass or plastic.
• Fermentation:
The lactic fermentation in sauerkraut occurs in a series of overlapping stages
or sequences.
The first stage, variously referred to as the initiation or heterolactic or gaseous
phase, is marked by growth of Leuconostoc mesenteroides. it metabolizes
sugars via the heterofermentative pathway, yielding lactic and acetic acids,
CO2 , and ethanol. not only inhibits non-lactic competitors, but it also favors
other lactic acid bacteria.
In the next stage or primary, homolactic, or non-gaseous phase the decrease
in the Leuconostoc population coincides with the succession of several other
lactic acid bacteria, most notably Lactobacillus plantarum.
Finally, as the acidity approaches 1.6% and the pH decreases below 4.0, only
13. SAUERKRAUT
• End products include mainly lactic acid but other
metabolic products are also produced.
• Other products include small amounts of diacetyl,
acetaldehyde, mannitol and other volatile flavor
compounds.
• It is thermally processed, much like other high-acid
foods at about 75°C, prior to packaging in cans or
jars.
• These products also have a long shelf-life, provided
antimycotic agents, such as sulfite salts, are added
and the product is kept cold.
• Non pasteurized and refrigerated product is also
popular
14. CHALLENGES IN SCALE-UP
Reduced mixing
quality
Difficulty to
maintain
process
conditions
Physical and
mechanical
Stresses
Predicting
starter culture
performance in
industrial scale
reactors
Economic
competitiveness
15. COMMON PRODUCTS
• SAUERKRAUT
• KIMCHI
Korean Kimchi is a brine salted fermented vegetable
product.
It is fermented blend of radishes, turnips, cabbage and
onions, Sweet or sour peppers are often and included to
provide additional flavor.
• PICKLES
Pickles are generally divided into three different groups,
based on their means of manufacture.
Fresh-packed pickles are simply cucumbers that are packed
in jars, covered with vinegar and other flavorings, then
pasteurized by heat.
Refrigerated pickles are also made by packing cucumbers
jars with vinegar and various flavorings, but they are not
16. COMMON PRODUCTS
• Fermented Olives
Region: Mediterranean
Major Ingredients: Olives, Brine
Usage Salad, Side Dish
Microorganisms L.mesenteroides, Lactobacillus brevis,
Pediococcus cerevisiae and L. plantarum,
• Gundruk
Its particularly popular in Nepal and is a non-salted
fermented vegetable product. It is obtained from the
fermentation of leafy vegetables (Mustard, cauliflower and
raddish) in Nepal.
• Kawal
Kawal is a strong smelling Sudanese, protein-rich food
prepared by fermenting the leaves of a wild African legume,
Cassia obtusifolia and is usually cooked in stews and soups
• Other include Ombolo wa koba, sinki, etc
17. LIMITATIONS
Formation of undesirable compounds like benzene
Biogenic amine formation can take place during fermentation.
inconsistent final products.
Histamine intolerance
Antibiotic resistance from probiotic bacteria
Infection from Probiotics
18. ADVANTAGES
• Enhancing Food Quality and Safety
Nutritional quality of food can be enhanced by fermentation,
which may improve the digestibility and beneficial components
of fermented food.
• Removal of Antinutrient Compounds
These can be removed or detoxified by the action of
microorganisms during fermentation process.
• Prevention of food borne illnesses
LAB modify the intestinal microbiota positively and prevent the
colonization of other enteric pathogens.
19. ADVANTAGES
• Biopreservation
LAB play a defining role in the preservation and microbial safety of fermented foods,
thus promoting the microbial stability of the final products of fermentation.
• Production of new flavors
fermentation creates dozens of new flavor components, hence enhance taste and
flavor
• Other health benefits
LAB strains also improve the digestive functions, enhance the immune system,
reduce the risk of colorectal cancer, control the serum cholesterol levels
20. COMPANIES
• IN INDIA
Kaksoi (Bamboo shoots Rs399/kg)
Urban platter (Sauerkraut Rs990/kg)
Hands on tummy (Sauerkraut Rs1480/kg)
Neo foods (Kimchi Rs 1000/kg)
• FOREIGN COMPANIES
Borges
Del Monte
Best Maid
21. REFERENCES
• Fermented Foods: Past, Present and Future by Ramesh C. Ray and Vinod
Joshi
• Food Microbiology: Fundamentals and Frontiers, 4th Ed. Edited by M. P.
Doyle and R. L. Buchanan
• Food Microbiology by William C. Frazier
• Swain M.; Anandharaj M.; Ramesh C. Ray; and Rani R. (2014). Fermented
Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnology
Research International Volume 2014, Article ID 250424
• Voidarou C.; Antoniadou, M.; Rozos, G.; Tzora, A.; Skoufos, I.; Varzakas, T.;
Lagiou, A.; Bezirtzoglou, E. Fermentative Foods: Microbiology, Biochemistry,
Potential Human Health Benefits and Public Health Issues. Foods (2021), 10,
69.
• J. Bautista-Gallegoa, E. Medinaa, B. Sánchezb, A. Benítez-Cabelloa and F.N.
22. REFERENCES
• T. Mattila-Sandholma, P. Myllarinen, R. Crittendena , G. Mogensenb , R.
Fonden c , M. Saarela (2002). Technological challenges for future probiotic
foods. International Dairy Journal 12 (2002) 173–182
• Kombucha, kimchi and yogurt: how fermented foods could be harmful to
your health by Manal Mohammed, University of Westminster
• Wehrs M., Tanjore D., Eng T., Lievense J., Todd R. Pray, and Mukhopadhyay
A. (2019). Engineering Robust Production Microbes for Large-Scale
Cultivation. Trends in Microbiology TIMI 1664 No. of Pages 14