This document discusses food fermentation, which is the conversion of carbohydrates into alcohol or organic acids using microorganisms like yeasts or bacteria under anaerobic conditions. There are two types of fermentation: aerobic and anaerobic. It provides examples of famous fermented foods from around the world and traditional Indian fermented foods. The document also discusses the health benefits of fermented foods as well as potential disadvantages like temporary bloating or headaches in some people.

1. FOOD FERMENTATIONS
Submitted by
Girija muthuraj
III B.SC., -Microbiology
Department of Microbiology
Vivekananda Arts and Science College for Women
Sankagiri, Salem.
Tamil Nadu, India.
Subject: Food Microbiology
DEPARTMENT OF MICROBIOLOGY
VIVEKANANDA ARTS AND SCIENCE COLLEGE FOR WOMEN
SANKAGIRI

3. What is food fermentation?
● In food processing, fermentation is the
conversion of carbohydrates to alcohol
or organic acids using microorganisms—
yeasts or bacteria—under anaerobic
conditions. Fermentation usually implies
that the action of microorganisms is
desired. The science of fermentation is
known as zymology or zymurgy
● the process of creating food or
changing the properties of food using
microbes.

4. There are two types of fermentations
1. Aerobic fermentation
2. Anaerobic fermentation
Aerobic fermentation:
Wine, beer and acetic acid vinegar needs oxygen
in the primary or first stage of fermentation.
For example, preparation of acetic acid vinegar
is done by exposing the surface of the vinegar to
oxygen as much as possible, which helps in
creating healthy, flavorful vinegar with the
correct pH.
Anaerobic fermentation
Anaerobic fermentation has been applied to many important
industrial fermentations, such as ethanol production by yeasts,
lactic acid preservation of foods, anaerobic digestion of organic
matters in ruminant cultivation and waste treatment.

6. Lactic acid fermentation :
The lactic acid fermentation of cabbage, cucumbers, and
green olives not only helps preserve the foods but also
results in distinctive new food products. Many fermenta-
tions make new and desired products, and preservative
effects are incidental. The fermentations may be by
yeasts, bacteria, molds, or combinations of these organ-
isms. In the first group of food products-bread, beer,
wine, and distilled liquors— fermentation by yeasts is of
primary importance. Yeasts and bacteria are involved in
the manufacture of vinegar from sugar-bearing
materials, and bacteria chiefly in the production of
fermented milks. Molds are important in the preparation
of some cheeses and Oriental foods.

7. Famous fermented foods
● kefir.
● tempeh.
● natto.
● kombucha.
● miso.
● kimchi.
● sauerkraut.
● probiotic yogurt.

8. ● In a bread dough, oxygen
supply is limited and the yeast
can only achieve partial
fermentation and instead of
carbon dioxide and water
being given off, carbon
dioxide and alcohol are
produced. This is called
alcoholic fermentation.
Microorganisms are useful in two chief
ways in breadmaking:
(1) They may produce gas to leaven, or
raise, the dough, giving the bread the
desired loose, porous texture, and
(2) they may produce desirable flavoring
substances. They also may function in the
conditioning of the dough.

9. ● Most of the flavor in bakers'
bread, then, comes from the
ingredients and chemical reactions
that occur, such as Maillard
browning, during baking.
● If enough time is given previous to
baking for the growth of bacteria,
they may add to the flavor, as may
the yeasts to a lesser extent.
● Flavoring substances so developed
may include alcohol; diacetyl;
aldehydes, acetoin, and isoalcohols;
and lactic, acetic, and succinic kids
and their esters.
Flavour production in bread:

10. Traditional indian fermented foods:
Dahi
Idly
Dhokla ,Dosa Nan,bhatura,kulcha
Fermented leafy vegetables:

11. Fermentated fish products :
● Ngari
● Hentak
● Tungtap
● Gnuchi
Fermented beans:
● Kinema
● Hawaiijar
● Tungrumbai
● Ankhone/bekang/
peruyyan

12. Fermentated bamboo shoots
● Soibum/soidon
● Mesu
● Lung-seji
● Bas_tenga
● Miya mikhri
● Ekung/Hirring
Fermentated Alcoholic beverages
● Ennong/Sai mod
● Apong
● Kodo ko jaanr
● Xaj-pani
● Zutho
● Judima
● Antingba

13. Malt beverages :

14. sauerkraut
Sauerkraut is particularly nutritious because
it undergoes fermentation, a process during
which microorganisms on the cabbage digest
its natural sugars and convert them into
carbon dioxide and organic acids.
Fermentation
Fermentation starts when
naturally present yeast and
bacteria come into contact
with the sugars in the cabbage.
Sauerkraut fermentation creates conditions that promote the growth of beneficial
probiotics, bacteria that provide powerful health benefits. Probiotics also help make
foods more digestible, which increasesTrusted Source your gut’s ability to absorb
the vitamins and minerals they contain.However, unlike cabbage, sauerkraut can be
high in sodium. Keep this in mind if you’re watching your salt intake.

15. Fermentated dairy products :
● Cultured buttermilk, sour cream,
and yogurt are among the most
common fermented dairy
products in the Western world.
● Other, lesser-known products
include kefir, koumiss, acidophilus
milk, and new yogurts
containingBifidobacteria Cultured
dairy foods provide numerous
potential health benefits to the
human diet.

17. Benefits of fermented foods
As a result, fermented foods provide many
health benefits such as anti-oxidant, anti-
microbial, anti-fungal, anti-inflammatory,
anti-diabetic and anti-atherosclerotic
activity.
Is it good to eat fermented food everyday?
While there are currently no official guidelines
regarding how often you should eat fermented
foods, adding a few servings to your daily diet may
be beneficial ( 44 ). For the best results, start by
eating one or two servings per day, and then slowly
work your way up.

18. ● Bloating.
● The most common reaction to fermented foods is a temporary increase in gas
and bloating. ...
● Headaches and migraines. ...
● Histamine intolerance. ...
● Food-borne illness. ...
● Infection from probiotics. ...
● Antibiotic resistance
● Another disadvantage is the high sodium
levels in many fermented foods. Under some
conditions, harmful microbes may also cause
undesirable effects from the ingestion of
fermented foods in certain conditions, such
as mycotoxicosis and botulinism.
disadvantages of fermented foods

19. Thank you