FERMENTATION

John Envin Ramos Cardona

a metabolic process that converts sugar to acids, gases

and/or alcohol
occurs in yeast and bacteria, but also in oxygen-starved
muscle cells, as in the case of lactic acid fermentation
a chemical change with effervescence
an enzymatically controlled transformation of an organic
compound

What is fermentation?

DATE

PRODUCTS

PLACE

Ancient Times
7000 BC

Beer and wine

Assyria, Caucasia,
Mesopotamia, Sumer

6000 BC

Wine making

Georgia

5000 BC

Wine jars (artifacts)

Iran

3000 BC

Beer and fermented milk

products

Babylon

2600 BC

Bread

Egypt

1000 BC

Soy sauce & miso

China

600 BC

Cheese

Asia

500 BC

Preservation of fish &

meat

100 BC

Bread

History

Ancient Rome

DATE

PRODUCTS

PLACE

Modern Times
1700s

Vinegar from fruit pulp (remains of grapes, olives, or other

fruit after pressing for juice or oil); Gallic acid

1800s

Yeast induced fermentation

1850s

Bacteria produce lactic acid which preserves food

France

Pasteurization heat treatment to prevent unwanted Louis Pasteur

fermentation
Yeast + Grape juice = wine; the beginning of the science
of food fermentation

Late
1800s

Composting

1900s

Aseptic fermentation (no unwanted organisms)

History

Germany

DATE

PRODUCTS

PLACE

New Fermentations
1900 - 1920s

Industrial production of acetone, butanol, butanodiol

substrates for rubber production

1930s

Development of biotechnological methods of organic acid

production citric & gluconic acid

1945 - 1950

Industrial penicillin production, the first bacterial antibiotic;

first large scale production of pharmaceuticals

1950s - 1960s

Steroid transformations by fungal spores

1960s

Commercial production of amino acids using fermentation;

production of MSG, a flavour enhancer

1960 - 1980s

Mycotoxins, treatment and reuse of wastes

1970s

Enzymes produced by microbes for use in detergents, grain

processing, sugar production and fruit juice clarification

World-wide

1980s

Genetic Engineering techniques Insulin production

United Kingdom

History

United Kingdom, Germany ,

Russia

United States

Japan

Foods that have

been through a
process of
lactofermentation.

Preserves the
food, and creates
beneficial
enzymes, bvitamins, Omega3 fatty acids, and
various strains of
probiotics.

Natural
fermentation of
foods has also
been shown to
preserve nutrients
in food and break
the food down to
a more digestible
form

This, along with the

bevy of probiotics
created during the
fermentation
process, could
explain the link
between
consumption of
fermented foods and
improved digestion

What is Food Fermented?

CLASSIFICATION OF
FERMENTED FOOD

Yokotsuka (1982)

Campbell-Platt
(1987)
beverages

Odunfa (1988)

Kuboye (1985)

starchy roots

cassava-based

Vinegars
(Acetobacter)

cereal products

cereals

cereals

milhat sauces
and relishes for
the staples

milk products
(Lactobacilli)

dairy products

alcoholic
beverages

legumes

marayiss
beers and
other alcoholic
drinks

Pickles (Lactobacilli)

fish products

vegetable
proteins

beverages

akil-munasabat
food for special
occasions

fish or meat (enzymes

and
Lactobacilli)

fruit and vegetable

products

animal protein

plant protein
(moulds, with
or without
Lactobacilli and
yeasts)

legumes

alcoholic beverages
(yeast)

meat products
starch crop
products
miscellaneous
products

Sudanese
(Dirar, 1993)
kissar staples

Classifications of Fermented Food

MANUFACTURING COMPANY

Yakult Philippines, INC

Yakult
was
introduced in Japan
in 1935 by Yakult
Honsha Co. Ltd of
Japan, based on
discoveries made by
Dr. Minoru Shirota,
the
companys
founder Dr. Shirota
blazed a trail in the
field of preventive
medicine with his
studies on a type of
lactic acid bacteria
now
know
as Lactobacillus
casei strain Shirota

Yakult was
introduced to
the
Philippines
in 1978. Its
popularity
among
Filipinos has
significantly
grown in the
past 33 years.

The Yakult Plant at

Barrio
Makiling,
Calamba Laguna is
one of Asias best
production facilities
in
terms
of
technology,
sanitation
and
quality
control.
Here, the Yakult
product is produced
in
a
totally
sanitized
environment
following
strict
quality
control
standards

Yakult Philippines, INC

All the endeavors the company has

undertaken and continues to undertake
are guided by its principle to promote
to the health of the Filipino people.
Consistent with this principle, the company
continues to educate the Filipino
consumers on the health benefits of
the Lactobacillus casei strain shirota.

It seeks to supplement its expanding

market coverage with great missionary
zeal that good digestion leads to good
health.

Yakult Philippines, INC

Process

Yakult Philippines, INC

Yakult Philippines, INC

WINE MAKING

http://www.merriamwebster.com/dictionary/fermentation
http://en.wikipedia.org/wiki/Fermentation
http://www.explorecuriocity.org/Content.aspx?
ContentID=2425
http://wellnessmama.com/2245/health-benefitsfermented-foods/
http://www.yakult.com.ph/companyprofile.asp