microbiology of fermented food

1. Microbiology of Fermented Food
MSc Level Presentation
Student Name | Institution | Date

2. Introduction to Fermentation
• • Definition of fermentation
• • Historical context
• • Importance in food microbiology

3. Types of Fermentation (by product)
• • Lactic acid fermentation
• • Alcoholic fermentation
• • Acetic acid fermentation
• • Butyric fermentation
• • Propionic fermentation
• • Alkaline fermentation

4. Types of Fermentation (by
substrate/method)
• • Solid state vs submerged fermentation
• • Spontaneous vs controlled fermentation
• • Natural vs mixed vs pure cultures

5. Microorganisms Involved
• • Lactic acid bacteria (Lactobacillus,
Streptococcus, Pediococcus, etc.)
• • Yeasts (Saccharomyces, etc.)
• • Molds
• • Bacillus (alkaline fermentations)

6. Biochemistry / Metabolic Pathways
• • Glycolysis → Pyruvate
• • NAD+ regeneration
• • Homo- vs hetero-fermentation
• • Pathways: lactic acid, ethanol, acetic acid

7. General Fermentation Process
(Flowchart)
• Raw material → Preparation →
Inoculation/spontaneous microbes →
Fermentation conditions (temp, pH, oxygen)
→ Metabolite production → Product →
Storage
• [Insert diagram]
• Reference: ResearchGate (Flowchart of
fermentation process, 2024)

8. Fermented Dairy Products
• • Examples: Yogurt, Cheese
• • Steps: Pasteurization → Inoculation →
Fermentation → Ripening
• • Microbes: Streptococcus thermophilus,
Lactobacillus delbrueckii
• [Insert dairy fermentation flowchart]
• Reference: Bio-fermen (Bocsci.com)

9. Fermented Vegetables
• • Examples: Sauerkraut, Kimchi, Pickles
• • Spontaneous fermentation with LAB
• • Benefits: improved nutrition, flavors
• [Insert vegetable fermentation diagram]
• Reference: Springer Bioresources &
Bioprocessing

10. Alcoholic Beverages
• • Examples: Beer, Wine
• • Yeast metabolism: Saccharomyces cerevisiae
• • Steps: Raw material → Fermentation →
Aging → Flavor development
• [Insert diagram]

11. Fermented Meat and Fish
• • Examples: Sausages, Fish sauce
• • Microbes: LAB, Micrococcus
• • Salt curing, flavor development
• [Insert sausage fermentation diagram]
• Reference: Hutkins, Microbiology &
Technology of Fermented Foods

12. Alkaline Fermentation
• • Examples: Natto, African fermented foods
• • Microbes: Bacillus species
• • Alkaline pH creates unique flavor & texture

13. Nutritional & Safety Aspects
• • Improved digestibility
• • Vitamin production
• • Detoxification (removal of antinutrients)
• • Shelf-life extension
• • Safety: inhibition of pathogens

14. Challenges & Control Measures
• • Contamination risks
• • Off-flavors
• • Pathogen growth
• • Scaling up production
• • Need for standard starter cultures

15. Future Directions
• • Defined co-cultures
• • Molecular techniques & omics
• • Waste valorization
• • Novel fermented foods

16. Conclusion
• • Fermentation plays vital role in food industry
• • Provides nutrition, safety, sensory benefits
• • Research continues to expand potential
applications

17. References
• • MicrobeNotes.com - Fermentation principles
• • Bioresources & Bioprocessing (Springer)
• • Bio-fermen (Bocsci.com)
• • ResearchGate (Fermentation flowchart)
• • Hutkins, R. (Microbiology & Technology of
Fermented Foods)