Scribd
Upload
14 views10 pages

Overview of Fermented Food PDF

The document provides an extensive overview of fermentation in food processing, detailing its historical significance, types, and microbial involvement in products like dairy, meat, wine, and vegetables. It covers various fermentation processes, including lactic, alcoholic, and mold-lactic fermentation, and highlights specific products such as cheese, yogurt, and sauerkraut. Additionally, it discusses challenges like bacteriophages in dairy and the aging processes in wine and cheese production.

Uploaded by

Birendra Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
14 views10 pages

Overview of Fermented Food PDF

The document provides an extensive overview of fermentation in food processing, detailing its historical significance, types, and microbial involvement in products like dairy, meat, wine, and vegetables. It covers various fermentation processes, including lactic, alcoholic, and mold-lactic fermentation, and highlights specific products such as cheese, yogurt, and sauerkraut. Additionally, it discusses challenges like bacteriophages in dairy and the aging processes in wine and cheese production.

Uploaded by

Birendra Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 10

Fermented Food

1. Overview of Fermentation in Food Processing


• Used since ~6000 BCE for food preservation and flavor enhancement.
• Involves microbial growth (natural/inoculated) causing chemical/textural
changes.
• Produces desirable flavors and odors (e.g., cheese, yogurt, chocolate).
• Major types: Lactic, Propionic, and Alcoholic fermentation.
• Does not involve an electron transport chain.
2. Fermented Milk Products

• ~400 types globally; primarily use Lactic Acid Bacteria (LAB).


• Common LAB: Lactobacillus, Lactococcus, Leuconostoc, Streptococcus.
• LAB traits: Non-sporing, acid-tolerant, aerotolerant, strictly fermentative.
• Used as starter cultures to initiate fermentation.

Phage Problems in Dairy


• Bacteriophages can destroy LAB, halting acid production.
• Solutions: Phage-resistant cultures, restriction-modification.
3. Types of Milk Fermentations

Mesophilic Fermentation (20–30°C)


• Products: Buttermilk, Sour cream.
• LAB used: Lactococcus lactis, Lactobacillus spp.
• L. lactis subsp. diacetylactis converts citrate → diacetyl (buttery flavor).

Thermophilic Fermentation (~45°C)


• Product: Yogurt.
• LAB used: Streptococcus thermophilus & Lactobacillus delbrueckii .
• S. thermophilus starts fermentation; L. bulgaricus enhances acidity and
flavor.
• Produces diacetyl & acetaldehyde.
• Commercial yogurts may contain added probiotics (not involved in
fermentation).

Yeast-Lactic Fermentation
• Product: Kefir (contains up to 2% ethanol).
• Uses kefir "grains" (casein + yeasts + LAB + acetic acid bacteria).
• Traditionally fermented in leather sacks.

Mold-Lactic Fermentation
• Product: Viili (Finnish fermented milk).
• Uses Geotrichum candidum + LAB.
• Fermented at 18–20°C for 24 hrs, develops 0.9% lactic acid.
• Forms a velvety fungal layer.
4. Cheese Production
• ~8000 years old; ~2000 types exist.
• General process:
1. Pasteurization of milk.
2. Cooled to 32°C → starter cultures added.
3. Fermentation begins, pH drops.
4. Rennet (contains rennin) added → curd formation.
5. Curd heated to 38°C → whey removed.
6. Cheddaring: stacking/flipping curd to expel whey.
7. pH ~5.1–5.5 → curd cut, salted/brined.
8. Aging/maturation shapes final texture and flavor.

Microbial Contributions
• Lactococcus lactis → primary starter culture.
• Starter CFU often >10⁹/g before ripening.

Mold-Ripened Cheeses
• Examples:
o Penicillium roqueforti → Roquefort, blue cheese.
o Penicillium camemberti → Camembert.
5. Fermented Meat and Fish
• Products: Sausages, salami, hams, Lebanon bologna, fish sauces.
• Common microbes: Pediococcus acidilactici, Lactobacillus plantarum.
• Izushi: Fermented fish + rice + vegetables (Lactobacillus spp.).
• Katsuobushi: Tuna fermented by Aspergillus glaucus.
Wines and Champagnes
1. Wine Production (Enology)

• Begins with grape collection and crushing to obtain must (juice).


• All grape juices are white; red wines require skin contact before
fermentation.

2. Fermentation

• Must is fumigated with sulfur dioxide .


• Inoculated with Saccharomyces cerevisiae or S. ellipsoideus.
• Fermented for 3–5 days at 20–28°C.
• Final alcohol content: 10–14%, depending on yeast strain.

3. Aging and Flavor Development


• Occurs post-fermentation.
• High levels of malic and tartaric acids can cause poor taste/stability.
• Malolactic fermentation (by Leuconostoc and Lactobacillus spp.)
converts malic acid to lactic acid + CO₂, reducing acidity.

4. Wine Sweetness Control


• Controlled by initial must sugar concentration.

5. Racking
• Removes microbial sediments.
• Done during transfer or post-bottling.

6. Champagnes and Sparkling Wines


• Champagne = Sparkling wine from Champagne, France.
• Fermented in bottles to trap CO₂ bubbles.
• Bottles are inverted and turned; sediment collects in the neck.
• Necks frozen, corks removed to disgorge sediments.
• Refilling from other clear bottles completes the process.
Beers and Ales
1. Raw Materials
• Made from barley, wheat, rice.
2. Mashing
• Barley germination activates enzymes → forms malt.
• Malt + grains + water = mash.
• Enzymes hydrolyze starch to carbohydrates.
3. Hops and Wort Preparation
• Mash is heated with hops (Humulus lupulus) to:
o Inhibit spoilage microbes.
o Add flavor.
o Help clarify the liquid (called wort).
4. Pitching
• Heated wort (enzymes inactivated) is inoculated with yeast to begin
fermentation.
1. Sufu (Fermented Tofu)
• Made from tofu (coagulated soybean milk).
• Preparation steps:
1. Tofu curd cut into chunks.
2. Dipped in salt + citric acid solution.
3. Surface pasteurized.
4. Inoculated with Actinomucor elegans and Mucor spp.
• Mycelium-covered cubes (called pehtze) are aged in salted rice wine.
• Considered a delicacy in parts of Asia.

2. Tempeh
• Made from soybean mash.
• Fermented by Rhizopus spp.

3. Sauerkraut (Sour Cabbage)


• Made from shredded cabbage.
• Salt concentration: 2.2–2.8% NaCl.
o Inhibits Gram-negative bacteria.
o Favors lactic acid bacteria.
Key microbes:
• Leuconostoc mesenteroides
• Lactobacillus plantarum
• Lactobacillus brevis
Microbial succession:
• Acid content reaches 0.7–1.0%: cocci cease.
• L. plantarum and L. brevis dominate.
Final product:
• pH ~1.7
• Lactic acid: 1.0–1.3%
4. Pickles
• Made by fermenting cucumbers with dill seeds in brine.
• NaCl concentration:
o Starts at 5%, rises to 16% over 6–9 weeks.
Salt functions:
• Inhibits unwanted bacteria.
• Extracts water & solubles for fermentation.
• Fermentation time: 10–12 days.
Key microbes:
• L. mesenteroides
• Enterococcus faecalis
• Pediococcus acidilactici
• L. brevis
• L. plantarum (dominant)
5. Silage
• Made by storing grass, chopped corn, etc. under moist, anoxic conditions.
• Undergoes mixed acid fermentation.
• Stored in trenches . (steel, concrete).
Issues:
• Organic acid accumulation damages silos.
• Wooden silos may allow oxygen in, leading to spoilage.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy