In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic conditions

1. FOOD FERMENTATION
Presented by
Priyanka Baghel
Msc IV sem

2. INTRODUCTION
• fermentation is an anaerobic process in which energy can be released from
glucose even if oxygen is not available.

3. FOOD FERMENTATION
• Fermented foods contain microorganisms, such as
bacteria and yeasts, that use the nutrients in the
food as an energy energy Source.
• fermented foods have a unique flavour that is
tangy, pungent and aromatic
• In food processing fermentation is the conversion
of carbohydrates to alcohol or organic acids using
microorganisms yeasts or bacteria under anaerobic
Conditions.
• The processing of creating food or changing of
properties of food using microbes.

4. MICROORGANISM INVOLVED
• Saccharomyces: ethyl alcohol and carbon dioxide
• Streptococcus and lactobacillus: lactic acid
• Esherichia coli: Acetic acid, succinic
• Acid Clostridium: butyric acid, butyl alcohol, acetone

5. Production of Bread
• Bread fermentation is the anaerobic
biological method that changes sugars
and starches into different farm
• When this processing is used in baking
bread and the creation of dough.
• The fermentation facilitates the yeast
and bacteria changing sugars and
starches into carbon dioxide.
• It's the carbon dioxide that make the
dough Rise.

6. Micro-organism involved
• yeast is used to make bread
• yeast is a microbe which feeds on sugar
• yeast called Saccharomyces cerevisiae

7. Types of Bread
• white bread
• whole wheat bread
• Rye bread
• multigrain bread
• sourdough bread.
• White bread

8. White bread
• White bread is the most common type bread in many countries.

9. Whole wheat bread
• whole wheat or wholemeal bread is made from flour that uses the
entire gain and contains more fiber vitamine and minerals than white
bread

10. RYE BREAD
• Rye bread is bread made with rye flour
• It comes in light medium and dark varieties depending on which part
of the four and which part of the grain is milled.

11. 4. Sourdough Bread
• sourdough bread is created via a long fermentation process using natural
yeasts and lactobacilli that occur naturally

12. 5. Multigrain bread
• multigrain bread is bread made from at least two different grains.

13. Bread making process

14. Steps in bread production
1. Selection of Raw Ingredients
• Quality of the basic ingredients.

15. • 2. Weighing of Raw materials
• Correct weight of Raw ingredients.

16. 3. preparing of Raw materials
• mixing yeast luke warm water & water & addition of sugar
• Addition of salt in the flour for even mixing

17. 4. Mixing
• Glutenin & Gliadin joins together to form gluten
• Even distribution of all ingredients.
• Drying up:- Gluten takes up water
• clean up:- leaves sticking & leaves the sides of the container
• Development stage - proper homogeneous mixing

18. 5. fermentation
• yeast feed on sugar to produce carbon dioxide
• part of the alcohol evaporates & part is converted into acetic acid.
• 78°F to 80't is the optimum temperature.
• 70 to 75%. is the optimum relative humidity.

19. 6. Knock –back
• It is done after 2/3 of the estimated fermentation
• Centre comes on top in contact with the fresh air and the dough is virtually
turned upside down

20. 7. Dividing and Rounding
• Dough is cut into pieces of desire weight according to the size of the mould
• The dough should not be pulled/turn as it may disturb The gluten strands,
thus adversely affecting the final texture of the product.

21. 8. INTERMEDIATE PROOFING
• During the dividing process some gas escapes and the gluten strand collapse
giving a rough surface.
• The cut dough is rested for same time when the pieces are again filled with
gas and the gluten come back to its original position.

22. 9.MOULDING &PANNING
• Shaping into desired shapes the finished product
• Moulding pressure should be even and uneven pressure will result in uneven
texture

23. 10.PROOFING
• Proofing is done under optimum condition of temperature and humidity for
maximum fermentation [95 °F to 98 °F & 80-85%]
• Proofers are like chamber where a controlled condition is provided to the
dough

24. 11.BAKING
• Temperature is 400 °F to 480°F
• Oven spring increase in volume inside the oven is seem as the yeasts are still
alive
• At 140 °F yeast cells ceases functioning.
• Weight is reduced due to the evaporation of moisture & the crust start
acquiring golden brown colour.

25. Cooling & slicing
• Bread should be de-moulded immediately from the tins
• Moisture trapped between the bread and surface of the mould will make the
product soggy (sweating)
• Bread to be sliced when it cools slightly for even slicing

26. Production of cheese

27. Introduction of cheese
• Cheese making process by which milk is
transformed into cheese
• 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, goat or sheep
• It is produced by coagulation of the
milk protein casein.

28. Microorganisms involved
• Bacillus licheniformis
• Bacillus sphaericus
• Bacillus subtilis
• Bacillus pumilus
• Bacillus firmus
• Escherichia coli
• Klebsiella
• Starter culture
• Lactococcus lactis
• Lactobacillus delbrueckii subsp. Bulgaricus
• Lactobacillus helveticus

29. • Yeasts and molds
• Torula yeast (lyberlindnera jadinii)
• Penicilli camemberti
• Penicillium roqueforti
• Penicillium glaucum

30. Step in cheese production

31. Cheese making processing
• Standardized milk
Raw milk
Sick cow milk (antibiotics treatment)
Pasteurized
• Pasteurization
hight temperature short time 72°C for 15-30 sec.
Low temperature long time 63°C for 30 min

32. • After Pasteurization , cooled a 32°C to 90°F
• Favourable temperature for bacterial growth
• Culturing
• Add starter culture
• Ripen it at 32°C for 30 min
• Thus fermentation start
• Ph lowers
• Starter culture is small amount of bacteria, added in milk to start ripening by lowering the
ph
• Coagulation
• Lactic acid produced
• Addition of rennet
• Rennet contain enzymes chymosin which convert k- casien into para –k- casien and
glycomacropeptide
• Leave it for 30 min for firm coagulation

33. • Draining:
• When cheese curds is ready , remove cheese whey
• Presence of water and bacteria caused the composition of food
• So perform partial dehydration

34. • Scalding:
• Temperature is rise to 39°C/ 102°F
• The curd is cut into small cubes, scaled the curd particles
• cheese whey is expressed from the particles
• Addition of salt brine:
• Salt add flavour and also act as a preservative So the cheese does not spoil
during long.
• month or year of ageing
• it also helped in natural rind tour form on the cheese
• There are several way to use salt
• Salt can be added directly into the curd as the cheese is being made

35. • Shaping
• The cheese is put into a basket or a mould to from it into a specific shape
• During this process, the cheese is also pressed with weight or a machine to
expel any remaining liquid
• Most cheese are pressed in 3 to 12 hours, depending on their size

36. • Storage and again maturation:
• The pressed block of cheese are either bound with Muslin- like cloth or
waxed or vacuum packed in plastic bag to be store from maturation
• Depending on the variety cheese can be aged from several months to
several year

37. • Packaging:
• Store it in vacuum packed
• Air tight plastic bag

38. production of vinegar
• vinegar is a combination of acetic acid and water made by two step
fermentation
• Vinegar is a product resulting from the conversion of alcohol to acetic
acid by acetic acid bacteria, acetobacter and gluconobacter
• This acetic acid is later used to make vinegar

39. Microorganism involved
• The main species responsible for the production of vinegar belong to
the genera
• Acetobacter, Gluconobacter , Gluconoacetobacter

40. Types of vinegar
• White vinegar: sharp and Pungent
• can vinegar: mellow and fresh
• Rice vinegar : sweet and delicate
• Red vinegar : tart and salty
• Apple cider vinegar: tart and fruity

41. Uses of vinegar
• food condiment
• Treatment of wounds
• cleaning agent
• Use as a cosmetic aid
• It’s also use as a flavouring agent

42. Production of vinegar
• Vinegar production is a oxidative fermentation process in which acetobacter
uses airborne, oxygen and diluted ethanol solutions to produce water and
acetic acid
• vinegar contains approximately 5 - 8% of acetic acid
step first- alcohol fermentation
• There are several different ingredient that can be used to manufacture
vinegar such as a grapes, apples ,oats malted barley, sugar, beer, rice and
other ingredients.
• Sugar is present in fruit juice or other liquid and yeast enzyme. Use this
sugar to produce alcohol and carbon dioxide gas.

43. Step 2nd Acetic acid fermentation
• The two well know acetic acid Bacteria are gluconobacter and acetobacter
• Acetobacter bacteria are comparatively better acid producers
• By the action of the bacteria, acetobacter , the alcohol produced in the previous
process, react with atmospheric oxygen to produce acetic cid and water
• Usually the different flavour and aroma of vinegar are caused by the presence of
organic acids and esters that are derived from the fruit or other source material

44. Vinegar making process

45. Fermented vegetable

46. Introduction
• fermented vegetable are a source of lactic acid bacteria
• vegetable fermentation is a technique where by starches and sugar in vegetables are
converted into lactic acid by lactic acid producing bacteria.
• It not only preserves food, but also enhance the sensory qualities of the final product
• Some fermented product and vegetables use. Currently for fermentation are
• Sauerkraut
• Kimchi
• Olives
• Pickles

47. Microorganisms involved
• Six species of lactic acid producing bacteria may be naturally and
actively present in many vegetable fermentation
• Leuconostoc mensenteroides
• Pediococcus pentosaceus
• Pediococcus acidilactici
• Lactobacillus brevis
• Lactobacillus plantarum and
• Lactobacillus pentosus

48. Production of sauerkraut
• Country : Germany
• Major ingredients: cabbage, salt
• Usage: salad ,side dish
• Fermented shredded cabbage
• The product has a sour test with a clean acid flavour
• Finely , cut cabbage that has a bin fermented various lactic acid bacteria

49. Microorganisms involved
• Leuconostoc mesenteroides, lactobacillus brevis pediococcus
cerevisiae and lactobacillus plantarum.
Starter culture
• natural microflora, commercial starter culture are available sometime
back slopping

50. Preparation sauerkraut

51. Benefit of sauerkraut
• Sauerkraut containing nutrient such as fibre, vitamins, A, B,C and K
and a range of minerals
• Live sauerkraut also has a variety of probiotic

52. Production of kimchi
• Country : Korea
• Measure ingredient : Chinese cabbage Asian radish red pepper,
ginger garlic, salt
• Usage : salad ,side dish

53. • fermented shredd cabbage
• The product has a sour taste with a clean acid flavour
• Kimchi is famous throughout the world as the traditional Korean pickled
vegetable dish

54. Microorganisms involved
• Leuconostoc mesenteroides ,
• lactobacillus brevis pediococcus cerevisiae and
• lactobacillus plantarum
starter culture
Natural microflora, commercial starter culture are available

55. Preparation of kimchi

56. Benefit of kimchi
• Diabetes management
• Boost immune system
• Weight loss

57. production of olives
• Country : mediterranean
• Major in ingredients : olives, brine
• Usage : salad ,side dish

58. • olives are placed directly in brine with salt Concentration of about 6%
to 10%. w/v
• The fermentation process can last 8 to 12 months and it is mainly
driven by yeasts and lactic acid bacteria

59. preparation of olives

60. Benefits of olives
• Diabetes prevention
• Cancer risk reduction
• The vitamins and antioxidants found in olives

61. production of pickles
• Regions : North America , Germany
• Major in ingredients : Cucumbers, spices dill etc
• Usage : salad , side Dish

62. • it is the process of preserving food by anaerobic fermentation in brain to
produce lactic acid or marinating and staring It in and acid solution usually
vinegar
• The resulting food is called a pickle

63. Preparation of pickles

64. Advantage of food fermentation
• Flavour
• Aroma
• Change in texture
• Preservation
• Decrease in cooking time

65. Disadvantage of food fermentation
• headache and migraines
• Histamine intolerance
• food borne illness
• infection is mine from probiotics
• Antibiotic resistance done

66. Reference
• Prescotts Microbiology by willey , sherwood woolverton
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