Fermentation and Enzyme Technology

Fermentation
Fermentation
– –   The controlled action of selected microorganisms
Provides for:
– –   Production of new products
– –   Helps preserve foods
– –   Alter texture of foods
– –   Increase the quality and value of raw materials
Fermentation
Main advantages
– –   Create highly specific changes to foods
– –   Minimum loss of nutritional quality
– –   Lower energy consumption
– –   Generally simple technology
 
Probiotics and Prebiotics
Probiotics
– –   Microorganisms which are believed to have a positive influence on
the host
– –   Potential health benefits
• •   Lactose digestion
• •   Diarrheal disease
• •   Cholesterol reduction
• •   Cancer suppression
• •   Constipation suppression
• •   Immune stimulation
Probiotics and Prebiotics
Prebiotics
– –   Non-digestible food ingredients that improve the growth or
metabolism of probiotic bacteria in the hosts intestinal tract
– –   Include
• •   Fructooligosaccharides
• •   Complex oligosaccharides
Microorganisms used in fermentation
Bacteria
Molds
Yeasts
Bacteria
Acetobacter
Pediococcus
Lactobacillus
Leuconostoc
Streptococcus
Molds
Aspergillus
Mucor
Penicillium
Yeasts
Saccharomyces
Kluyveromyces
Types of Fermentation
Bacterial
– –   Two types
• •   Homofermentative
• •   Heterofermentative
Mold
Yeast
Bacterial fermentation
Homofermentative
– –   Produces a single by product
– –   Glucose produces 2 lactic acid
Heterofermentative
– –   Produces more than one by product
– –   Uses a different pathway than homofermentative
– –   Glucose produces lactic acid, CO2 and ethanol
Mold fermentation
Produces both
– –   Proteolytic action
– –   Lipolytic action
Produces a wide range and variety of compounds
 
 
Yeast fermentation
Glucose produces CO2 and ethanol
Used in the production of:
– –   Bread
– –   Alcohol production
– –   Vinegar
• •   Ethanol and O2 produces acetic acid
Factors that control the growth of MO in food
fermentation
Intrinsic factors
– –   Parameters that are an inherent part of the medium and can alter MO
growth
Extrinsic factors
– –   Properties of the storage environment that affect the growth of MO
Intrinsic factors
Nutrient content
Substrate pH
Antimicrobials
Redox Potential
Water activity
Extrinsic factors
Storage temperature
RH of environment
Atmosphere
Presence of other MO