Molds of industrial importance
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This ppt is about the Molds that are important in Industries which helps in producing products like Cheese.
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Food Microbiology- Industrial importance of Yeast
This document summarizes several important genera of yeasts used in food microbiology. It outlines the industrial uses of Saccharomyces cerevisiae, including its use in bread, beer, wine, and alcohol production. It also describes other yeast genera including Schizosaccharomyces, Zygosaccharomyces, Pichia, Debaryomyces, Torulopsis, Candida, Trichosporon, Rhodotorula, and Brettanomyces and their roles in food fermentation and spoilage. False or wild yeasts from some of these genera can cause issues in breweries or spoil foods like milk, fruit juices, meats and sauerkraut.
Sauerkraut Fermentation
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.
Contamination, Preservation and Spoilage of milk
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
spoilage of sugar & sugar products
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Fermented Vegetables
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
Sauerkraut
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.
Contamination, preservation, and spoilage of cereals
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.
Fermented foods
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.
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This document summarizes several important genera of yeasts used in food microbiology. It outlines the industrial uses of Saccharomyces cerevisiae, including its use in bread, beer, wine, and alcohol production. It also describes other yeast genera including Schizosaccharomyces, Zygosaccharomyces, Pichia, Debaryomyces, Torulopsis, Candida, Trichosporon, Rhodotorula, and Brettanomyces and their roles in food fermentation and spoilage. False or wild yeasts from some of these genera can cause issues in breweries or spoil foods like milk, fruit juices, meats and sauerkraut.
Sauerkraut Fermentation
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.
Contamination, Preservation and Spoilage of milk
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
spoilage of sugar & sugar products
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Fermented Vegetables
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
Sauerkraut
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.
Contamination, preservation, and spoilage of cereals
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.
Fermented foods
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.
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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.
Yogurt
Yogurt is produced through the controlled fermentation of milk by two bacteria, Lactobacillus bulgaricus and Lactotococcus thermophilus. These bacteria convert the milk's sugar (lactose) into lactic acid, which causes the characteristic yogurt curd to form. Their interaction also produces compounds like formic acid and carbon dioxide that stimulate further bacterial growth. The lactic acid produced causes the milk proteins to coagulate, thickening the yogurt. Additional flavors can be added to increase consumer popularity.
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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
Spoilage of Egg
Contamination and spoilage of eggs can occur through several means:
1. Eggs become contaminated after laying through contact with feces, cages, wash water, or improper handling.
2. As eggs age, their contents naturally change through loss of moisture and thinning of egg whites.
3. Microorganisms can cause spoilage if they contaminate the shell and penetrate into the egg, growing through the whites and potentially reaching the yolk.
4. Bacterial spoilage results in rots of different colors like green, colorless, or black rots caused by various Pseudomonas and Proteus species. Mold growth can also cause pinspot molding or fungal rotting.
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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.
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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.
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This document discusses contamination, preservation, and spoilage of meat and meat products. It notes that the main sources of contamination are during slaughtering, handling, and processing when microorganisms can be introduced from surfaces, air, clothing, and equipment that contact the meat. Common preservation methods described are use of heat (canning, smoking), low temperatures (chilling, freezing), irradiation, drying, use of preservatives like curing agents, smoking, and spices, and antibiotics. Spoilage occurs through the action of meat enzymes and microbes that invade the tissues, with factors like the animal's gut load and stress level before slaughter impacting the degree of invasion.
Fermented dairy foods
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.
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Molds are multicellular, filamentous fungi that appear fuzzy or cottony when they grow on foods. While molds can spoil foods and make them inedible, some molds are used to manufacture foods like cheeses and breads. Molds consist of branching filaments called hyphae that make up the mycelium. Hyphae can be either vegetative for nutrition or fertile for reproduction. Molds require less moisture than bacteria or yeast but still need free oxygen and a pH between 2-8.5 to grow. Different molds have varying temperature and moisture requirements for optimal growth.
Yoghurt fermentation
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
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This document discusses microbial contamination and spoilage of fruits and vegetables. It outlines various methods of contamination during harvesting, transportation, handling, and processing. It also describes different preservation methods for vegetables and fruits, including aseptic techniques, heat, low temperatures, drying, and use of preservatives. Various types of microbial spoilage are outlined for both fresh and processed fruits and vegetables, caused by bacteria, molds, and fungi. The spoilage microorganisms and symptoms associated with each type of spoilage are listed.
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This document discusses contamination and spoilage of milk and milk products. It describes how milk can become contaminated from sources like milking equipment and utensils. It also discusses the microorganisms involved in spoilage of raw milk, pasteurized milk, evaporated milk, condensed milk, sweetened condensed milk, and butter. Finally, it outlines several methods used to preserve milk and milk products, including aseptic practices, packaging, removal of microorganisms, use of heat through pasteurization and ultra-pasteurization, and use of low temperatures.
Cheese making
Cheese making involves several steps:
1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
5) The cheese is aged/ripened through carefully controlling temperature, humidity, and introducing molds to develop flavor.
Fermented food products cheese,yoghurt,kefir
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
Starter culture
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
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The document discusses food contamination and spoilage. There are three types of food contamination - chemical, physical, and biological. Biological contamination refers to substances from living organisms like microbes, bacteria, viruses or parasites that can cause foodborne illness. There are also four types of food spoilage - microbial, physical, chemical, and enzymic. Various methods can be used to prevent food contamination and spoilage, including proper hygiene, refrigeration, freezing, drying, smoking, and canning. Maintaining sanitation throughout processing and storage is important to prevent deterioration in food quality and safety.
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This document discusses the microbiology of idly, a popular South Indian breakfast food. It begins by introducing idly and its variations. The key microorganisms involved in idly fermentation are lactic acid bacteria like Leuconostoc mesenteroidies and yeasts like Saccharomyces cerevisiae. These microbes lower the pH and increase volume during fermentation. Biochemical changes increase nutrients like proteins, amino acids, and vitamins. Finally, the document discusses methods to improve the shelf life of idly batter and cooked idly.
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This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
Fermented food products
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.
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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.
Yogurt
Yogurt is produced through the controlled fermentation of milk by two bacteria, Lactobacillus bulgaricus and Lactotococcus thermophilus. These bacteria convert the milk's sugar (lactose) into lactic acid, which causes the characteristic yogurt curd to form. Their interaction also produces compounds like formic acid and carbon dioxide that stimulate further bacterial growth. The lactic acid produced causes the milk proteins to coagulate, thickening the yogurt. Additional flavors can be added to increase consumer popularity.
Fermented milk products
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
Spoilage of Egg
Contamination and spoilage of eggs can occur through several means:
1. Eggs become contaminated after laying through contact with feces, cages, wash water, or improper handling.
2. As eggs age, their contents naturally change through loss of moisture and thinning of egg whites.
3. Microorganisms can cause spoilage if they contaminate the shell and penetrate into the egg, growing through the whites and potentially reaching the yolk.
4. Bacterial spoilage results in rots of different colors like green, colorless, or black rots caused by various Pseudomonas and Proteus species. Mold growth can also cause pinspot molding or fungal rotting.
Food and fermented products
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.
Microbial spoilage of milk and milk product
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.
Microbial spoilage of meat & meat products
This document discusses contamination, preservation, and spoilage of meat and meat products. It notes that the main sources of contamination are during slaughtering, handling, and processing when microorganisms can be introduced from surfaces, air, clothing, and equipment that contact the meat. Common preservation methods described are use of heat (canning, smoking), low temperatures (chilling, freezing), irradiation, drying, use of preservatives like curing agents, smoking, and spices, and antibiotics. Spoilage occurs through the action of meat enzymes and microbes that invade the tissues, with factors like the animal's gut load and stress level before slaughter impacting the degree of invasion.
Fermented dairy foods
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.
Food microbiology - mold: morphological, cultural, physiological characteristics
Molds are multicellular, filamentous fungi that appear fuzzy or cottony when they grow on foods. While molds can spoil foods and make them inedible, some molds are used to manufacture foods like cheeses and breads. Molds consist of branching filaments called hyphae that make up the mycelium. Hyphae can be either vegetative for nutrition or fertile for reproduction. Molds require less moisture than bacteria or yeast but still need free oxygen and a pH between 2-8.5 to grow. Different molds have varying temperature and moisture requirements for optimal growth.
Yoghurt fermentation
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Microbiological analysis of milk part II
This document discusses various microbiological analyses performed on milk to ensure quality, including platform tests conducted at milk reception sites, direct quantitative tests to assess actual bacteria numbers, and indirect qualitative tests based on microbial metabolic activity. It then describes specific tests in detail, such as the Methylene Blue Reduction Test to evaluate microbial load, the Alkaline Phosphatase test to check pasteurization efficacy, and the Standard Plate Count method to enumerate viable microbes. The document also covers procedures for determining coliforms, other bacteria types, yeast and molds in milk.
Microbial spoilage of fruits & vegetables
This document discusses microbial contamination and spoilage of fruits and vegetables. It outlines various methods of contamination during harvesting, transportation, handling, and processing. It also describes different preservation methods for vegetables and fruits, including aseptic techniques, heat, low temperatures, drying, and use of preservatives. Various types of microbial spoilage are outlined for both fresh and processed fruits and vegetables, caused by bacteria, molds, and fungi. The spoilage microorganisms and symptoms associated with each type of spoilage are listed.
Contamination spoilage and preservation of milk and milk products
This document discusses contamination and spoilage of milk and milk products. It describes how milk can become contaminated from sources like milking equipment and utensils. It also discusses the microorganisms involved in spoilage of raw milk, pasteurized milk, evaporated milk, condensed milk, sweetened condensed milk, and butter. Finally, it outlines several methods used to preserve milk and milk products, including aseptic practices, packaging, removal of microorganisms, use of heat through pasteurization and ultra-pasteurization, and use of low temperatures.
Cheese making
Cheese making involves several steps:
1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
5) The cheese is aged/ripened through carefully controlling temperature, humidity, and introducing molds to develop flavor.
Fermented food products cheese,yoghurt,kefir
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
Starter culture
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
Food contamination & food spoilage
The document discusses food contamination and spoilage. There are three types of food contamination - chemical, physical, and biological. Biological contamination refers to substances from living organisms like microbes, bacteria, viruses or parasites that can cause foodborne illness. There are also four types of food spoilage - microbial, physical, chemical, and enzymic. Various methods can be used to prevent food contamination and spoilage, including proper hygiene, refrigeration, freezing, drying, smoking, and canning. Maintaining sanitation throughout processing and storage is important to prevent deterioration in food quality and safety.
Microbiology of idly
This document discusses the microbiology of idly, a popular South Indian breakfast food. It begins by introducing idly and its variations. The key microorganisms involved in idly fermentation are lactic acid bacteria like Leuconostoc mesenteroidies and yeasts like Saccharomyces cerevisiae. These microbes lower the pH and increase volume during fermentation. Biochemical changes increase nutrients like proteins, amino acids, and vitamins. Finally, the document discusses methods to improve the shelf life of idly batter and cooked idly.
Fermented food
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
Fermented food products
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.
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This document discusses sources of microorganisms that can contaminate foods as well as characteristics used to identify molds, yeasts, and bacteria important to the food industry. Molds are identified by features of their hyphae, spores, and sporangiophores. Yeasts are characterized by their methods of reproduction and cell morphology. Bacteria cause food spoilage through hydrolysis reactions and fermentation that produce acids, alcohols, and gases. Important microorganisms discussed include Aspergillus, Penicillium, Saccharomyces, Lactobacillus, and Salmonella.
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Vaish - Fermented Foods_ Types and their benefits .pptx
Title Slide: Fermented Foods -Types and their benefits
The world of food is constantly evolving, and one of the latest trends gaining popularity is the consumption of fermented foods. Fermentation is the process by which natural bacteria, yeast, and other microorganisms convert carbohydrates into alcohol or organic acids. This process not only preserves the food but also enhances its flavour and nutrient content.
The Fermented Foods - Types and their Benefits PowerPoint presentation will provide an in-depth look at the different types of fermented foods and their numerous health benefits. The presentation will begin by providing a brief introduction to fermented foods, highlighting their history and how they are made.
The Types of Fermented Foods slide will cover various fermented foods that are commonly consumed around the world. These foods include sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each food item will be explained in detail, including its origin, flavor, and texture. Pictures will also be provided to help the audience visualize each food item.
The Health Benefits of Fermented Foods slide will focus on the numerous health benefits of consuming fermented foods. These benefits include improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims. The presenter will also discuss the role of fermented foods in promoting gut health and how it can help prevent and treat various diseases.
Introduction
This slide will provide a brief overview of what fermented foods are, the process of fermentation, and how they have been consumed throughout history.
Types of Fermented Foods
This slide will cover different types of fermented foods, including but not limited to sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each type of fermented food will be explained in detail, with pictures and examples.
Health Benefits of Fermented Foods
This slide will highlight the numerous health benefits of consuming fermented foods, including improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims.
How to Incorporate Fermented Foods into Your Diet
This slide will provide practical tips on how to incorporate fermented foods into your daily diet. It will include ideas for breakfast, lunch, and dinner, as well as snacks and desserts.
Safety Considerations When Making Fermented Foods at Home
This slide will explain the importance of safety when fermenting foods at home, and provide guidelines for safe fermentation. It will cover topics such as equipment sterilization, proper temperature control, and avoiding contamination.
Food processing industry.
The document discusses food processing and preservation. It covers fermentation processes used to create foods like cheese, yogurt, bread and alcoholic beverages. It also discusses processed foods like convenience foods. Food spoilage is caused by microorganisms and can be prevented through methods like heating, drying, freezing, salting and canning. Proper food processing and preservation extends shelf life and ensures safety.
Microbiology of milk
This document discusses microorganisms found in milk and their effects. It notes that milk provides an excellent medium for microbial growth. Both harmless and potentially pathogenic microorganisms can contaminate milk during the milking and storage processes. The main types of microorganisms discussed are bacteria, yeasts, molds, and bacteriophages. Several pathogenic bacterial species are also mentioned. The document outlines factors that influence microbial growth in milk and how their activities can affect milk quality through spoilage. Common spoilage effects and methods of controlling microorganisms in milk are summarized.
Economic and practical food and beverage, Health applications of mycology
Economic and practical food and beverage, Health applications of mycology North Coast medical Training College
Economic and practical food and beverage, Health applications of mycology
A. Food sources
B. Fermenters
C. Wine And Beer Making
D. Leavening Agent
E. Natural Food Flavor And Color
F. Drugs
G. Human Disease
Economic and practical food and beverage, Health applications of mycology
Economic and practical food and beverage, Health applications of mycology North Coast medical Training College
This document provides information about Waswa Walter Wakhungu's university course details and an assignment on the economic and practical applications of mycology. It discusses several ways that fungi are used in food and beverages, including as a protein source in cultivated mushrooms, in fermentation processes like soy sauce and cheese production, as a leavening agent in baking, and for producing flavors, colors, drugs, and suppressing the immune system. Key fungi mentioned include Aspergillus, Saccharomyces, Penicillium, and Cyclosporin A.Importance of fungi in industries
Fungi have many important industrial uses, especially in food processing and pharmaceutical production. They are used to produce alcoholic beverages like beer, wine and sake through fermentation. Penicillin and other antibiotics are obtained from fungi through cultivation. Fungi also play key roles in food processing by producing enzymes, flavors and colors. Aspergillus oryzae is used to produce soy sauce and Penicillium roquefortii gives blue veins and flavor to blue cheese. Statins and other drugs are also derived from fungal metabolites. Overall, fungi enable the large-scale industrial production of many useful materials through fermentation and other processes.
Food microbiology
This presentation is about food microbiology, very important and useful branch in the field of microbiology. This presentation discusses about some of the common microbes used in food microbiology and applications of food microbiology. It gives an insight about some well-known researches and patents.
Significance of microorganisms in food production and fermentation
Significance of microorganisms in food production and fermentationBahauddin Zakariya University lahore
Microorganisms play an important role in food production through various fermentation processes. Bacteria, yeasts and molds are used to produce foods like bread, cheese, yogurt, wine and beer. They ferment carbohydrates, converting sugars into acids, gases and flavors. This preserves foods and extends shelf life. Lactic acid bacteria are particularly useful, fermenting milk into dairy products. Yeast converts grape juice into wine through alcoholic fermentation. The carbon dioxide produced by yeast leavens bread dough. Microbes also enhance nutrition and safety of fermented foods through biological enrichment.Fungal Metabolism.pptx
Fungal metabolism produces primary and secondary metabolites through biochemical reactions. Primary metabolites like vitamins and amino acids support growth and development, while secondary metabolites such as antibiotics and toxins are non-essential. Fungi play important roles in producing foods and beverages, for example yeast produces carbon dioxide that causes bread dough to rise. Specific fungi also contribute to cheeses like Camembert and Roquefort by growing on their surfaces. Shoyu and miso are produced through fermentation processes using fungi like Aspergillus oryzae to break down soybeans and rice.
unit-1.pptx
The document provides an overview of food technology and processing in India. It discusses that the Indian food processing industry was valued at €92 billion in 2005 and has attracted €790 million in foreign direct investment. It then provides details on the production levels of various foods in India like milk, fruits and vegetables, food grains, fish, poultry and eggs. It notes that processing levels for these foods are quite low, around 2-35%. The document then discusses the processing of specific foods like fruits and vegetables, meat, dairy, fish and consumer food industries. It provides statistics on the growth and investments in these industries.
6. Tane Koji and Starter Cake.pptx
Tane koji and starter cakes are important cultures used to produce koji and ferment foods like sake, miso, and rice wines. Tane koji is a spore culture of Aspergillus oryzae grown on rice to be used as an inoculum for koji production. Starter cakes are mixed culture starters containing fungi and yeast used to ferment foods in Asia. Both tane koji and starter cakes play a key role in producing enzymes and fermenting foods through solid-state fermentation processes.
_food and-food contamination & spoilage-.pdf
The document discusses food and spoilage. It defines food as any nutritious substance consumed to maintain life, provide energy and stimulate growth. Spoilage is the deterioration of food quality making it inedible, caused by microbial and biochemical processes. Factors like moisture, temperature, and microbes determine spoilage. Food preservation methods stop or slow spoilage by killing microbes or inhibiting their growth, helping to prevent food poisoning from contaminated food.
Fungal Metabolism.pptx
Fungal metabolism consists of biochemical reactions that allow fungi to grow and produce both primary and secondary metabolites. Primary metabolites such as vitamins and amino acids are essential for growth, while secondary metabolites like antibiotics are not necessary for growth but are useful for industry. Fungi play important roles in producing various foods and beverages through fermentation. For example, yeast is used to make bread rise, while molds like Penicillium roqueforti and Penicillium camemberti are used to produce blue veins in Roquefort cheese and a white crust on Camembert cheese. Soy sauce is produced by fermenting soybeans and wheat with the mold Aspergillus oryzae to create koji, which is
foodpreservation.ppt
Canning involves sealing food in containers and heating it to kill or inhibit microbial growth. Acidic foods are easier to can than neutral foods, which must be heated above 100°C. Spoilage can occur through anaerobic organisms like Clostridium producing toxins. Canning, removal of microorganisms, use of chemical preservatives, radiation, microbial inhibition, and controlling temperature and moisture help preserve foods by hindering microbial growth and toxin production. Fermentation uses microbes like yeast and lactic acid bacteria to preserve foods through chemical changes and production of preservatives. Common fermented foods include beer, wine, yogurt, cheese, and bread.
Mahnoor
- Soybeans originated in East Asia over 5,000 years ago and were first domesticated in China around 1100 BC. They were introduced to other parts of Asia and Europe by the early 1st century AD.
- Soybeans are a highly nutritious food providing complete protein as well as carbohydrates, fats, vitamins, and minerals. They became a major crop in the US in the early 20th century and are now widely cultivated and consumed globally.
- Most soybeans grown today are genetically modified to be resistant to the herbicide glyphosate, with over 90% of soybeans grown in the US being genetically modified. While this allows for easier weed control, there are also concerns about its environmental
Fermented foods ppt
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
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Vaish - Fermented Foods_ Types and their benefits .pptx
Vaish - Fermented Foods_ Types and their benefits .pptx
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Molds of industrial importance
- 2. • Molds growth on the foods, with its fuzzy or cottony appearance, sometimes colored, is familiar to everyone, and usually food with a moldy or mildewed food is considered unfit to eat. • Molds have both positive and negative effects on the food industry. • Some molds are perfectly safe to eat and in some cases, even desirable. • Thus, some kinds of cheese are mold ripened (e.g.) blue, Roquefort, Camembert, Brie, Gammelost etc. • Molds are used in making oriental foods (e.g.) Soy sauce, Misco, Sonti and others. • Molds have been grown as food or feed and are employed to produce products used in foods, such as amylase for bread making or citric acid used in soft drinks. • One of the greatest concerns regarding mold in food is the mycotoxins (Aflatoxin- a cancer causing poison) that some varieties produce.
- 3. Mucor • Mucor are involved in spoilage and the manufacture of foods. • M.racemosus, M.rouxii is used in the “Amylo” process for the saccharification of starch. • Mucor help to ripen some cheese (e.g.) Gammelost and are used in making certain oriental foods. • Some species of Mucor like M.sufu are used in fermentation of bean curd. Mucor Bean curd
- 4. Zygorrhynchus • These are soil molds and are similar to Mucor except that the zygospore suspensors are markedly unequal in size. Rhizopus • Rhizopus stolonifer, the so called bread molds. • It is involved in the spoilage of many food like berries, fruits, vegetables, bread etc. Absidia • Similar to Rhizopus except that sporangia are small and pear shaped.
- 5. Thamnidium and Sporotrichum Thamnidium elegans and S.carnis is found on meat in chilling storage, causing “whiskers” and “white spot” on the meat. Thamnidium Thamnidium in chilled meat S.Carnis in chilled meat
- 6. Aspergillus • Aspergillus is used in Industrial fermentation and the production of enzyme and organic acids. • A.flavus and A.oryzae group are important in making oriental foods and production of enzyme. • A.glacus group with A.repens as an important species, is often involved in food spoilage. • The molds grow well in high concentration of sugar and salt and hence grow in many food of low moisture content. • A.flavus and A.parasiticus produce Carcinogenic aflatoxins.
- 8. Penicillium • P.camemberti useful in the ripening of Camembert cheese. • P.roqueforti aiding in the ripening of blue cheese (e.g.) Roquefort. • Penicillium involves in food spoilage and the production of mycotoxins. • P.expansum (blue-green spored molds) causes soft-rot in fruits. • P.digitatum causes soft-rot in citrus fruits. • P.italicum called the “blue contact mold” also rotting citrus fruits.
- 10. Trichothecium T.roseum is a pink mold which grows on wood, paper, fruits such as apple and peaches and vegetables such as cucumbers Melon Apple T.roseum
- 11. Geotrichum • This genus is included with the yeast like fungi. • G.candidum often called the “dairy mold” gives white to cream colored growth. G.candidum
- 12. Neurospora • N.sitophila is an important species in foods. • Some times it is also termed as “red bread mold”. • It grows on sugar bagasse and on various foods. N.sitophila
- 13. Botrytis • B.cinerea is an important species in food. • It causes disease on grapes but may grow saprophytically on many foods. • Botrytis cause grey mold rot in fruits. B.cinerea
- 14. •Cephalosporium, Trichoderma, Scopulariopsis, Pullularia are common species. •Cladsoporium herbarum cause black spot on foods. •Helminthosporium (plant pathogen) grow on vegetable. • Alternaria (A.tenius, A.brassicae, A.citri) commonly cause spoilage in food. •Some species of Sclerotinia causes rot on vegetables.
- 15. SPECIES FOODS Aspergillus oryzae Aspergillus sojae Used to ferment a soybean and wheat mixture to make soybean paste and soy sauce. Aspergillus koji •Break down the starch in rice, barley etc (Saccharification) •In the production of sake and other distilled spirits. •In preparation of katsuobushi. Monascus purpureus Production of red rice yeast. Fusarium venenatum Quorn Geotrichum candidum Cheese Neurospora sitophila Oncom Penicillium sp. Various cheese including brie and blue cheese. Rhizomucor miehei Microbial rennet for making vegetarian and other cheese. Rhizopus oligosporus Tempeh
- 16. • More digestible products • Improve flavor and texture, appearance and aroma. • Synthesize vitamins (including B-12) • Destroy or mask undesirable or bean flavors • Reduce or eliminate carbohydrates believed to cause flatulence. • Decrease the required cooking time. • Increase storage life •Transform agricultural wastes (such as okara) into tasty and nutritious human foods (such as okara tempeh)
- 17. • Foods • Enzymes • Ingredients • Supplements • Herbal Medicines
- 18. • Amylase – Rhizopus delemar, Mucor rouxii – Clear starch from fruit syrups – Clear turbidity in wine – Starch to sweet syrup • Pectinase – Aspergillus, Penicillium – clarify wines, syrups, vinegar • Proteases – Aspergillus oryzae – Fish oil from fish liver, dough consistency • Cellolase - Tricoderma reesei – Removal of fiber from fruit juice
- 19. • Ingredients - Citric acid • Supplements – Vitamin B2, B12 • Herbal Medicine – many products – Cordyceps – Tibet, Nepal, China, Japan, Bhutan and Thailand. – Delay on set of aging
- 20. • Food microbiology (fourth edition) - William c frazier - Dennis c westhoff • http://www.cabdirect.org.in • http://faculty.weber.edu • http://www.effca.org