Microbes in Ferment@3

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TOPIC NAME ; MICROBES IN FOOD

FERMENTATION

COURSE CODE ; FST 102 [ Food microbiology ]


SUBMITTED TO ; Madhavi Daniel
SUBMITTED BY ; P.Praveen kumar ,, kripa .AK
,,Aswajith VP ,,Aswajith v p
FERMENTATION; fermentation is a metabolic process in which
an organism converts a carbohydrate such as sugar into a alcohol for example if
we take yeast can convert sugars into alcohol
TYPES OF FERMENTATION
Main Types of Microorganisms in Global
Food Fermentation
Bacteria are the most dominant microorganisms in
both naturally fermented foods or foods fermented by
the use of starter cultures. Among the bacteria, lactic
acid bacteria are commonly Health Benefits of
Fermented Foods and Beverages Microorganisms in
Fermented Foods and Beverages ◾ associated with
acidic fermented foods, while non-LAB bacteria such
as Bacillus, micrococcaceae, Bifidobacterium,
Brachybacterium, Brevibacterium , and
Propionibacterium etc., are also involved in food
fermentation, frequently as minor or secondary groups
.
ROLE OF LACTIC ACID BACTERIA IN
FERMENTATION
Lactic Acid Bacteria
Lactic Acid Bacteria Lactic acid bacteria are Gram-positive, catalase-negative
bacteria that produce large amounts of lactic acid. The bacterial groups that
make up the LAB are among the most familiar to humans, because of their
association with the human environment, and with a wide range of naturally
fermented dairy products, grain crops, vegetables, and so on

Common genera of the LAB isolated from various fermented foods


of the world are Alkalibacterium, Carnobacterium, Enterococcus,
Lactococcus, Lactobacillus, Leuconostoc, Oenococcus, Pediococcus,
Streptococcus, Tetragenococcus
NON LACTIC ACID BACTERIA
• Bacillus is reported from the alkaline-fermented foods of Asia
and Africa . Species of Bacillus present in fermented foods
mostly soybean-based foods are B. amyloliquefaciens, B.
circulans, B. coagulans, B. firmus, B. licheniformis, B.
megateriSpecies of Bifidobacterium, Brachybacterium,
Brevibacterium, and Propionibacterium have been isolated from
cheese and other fermented milks . Several species of Kocuria ,
Micrococcus, and Staphylococcus have been reported from
fermented milk products, fermented sausages and meat and fish
products um, B. pumilus, B. subtilis, B. subtilis variety natto and
B. thuringiensis
Lactic acid bacteria and theit applications
fungi
• Fungi The major roles of fungi, mostly filamentous molds, in fermented
foods and alcoholic beverages are the production of intra- and extracellular
proteolytic and lipolytic enzymes that highly influence the flavor and texture
of the product, and also the degradation of antinutritive factors improving
bioavailability of minerals ,Species of Actinomucor, Amylomyces,
Aspergillus, Monascus, Mucor, Neurospora, Penicillium, Rhizopus,
Pathogenic comtaminants
• Pathogenic Contaminants About 80% of fermented foods are produced by
natural fermentation and may contain functional, nonfunctional, and
pathogenic microorganisms during initial fermentation. Pathogenic bacteria
commonly reported for fermented foods are Escherichia coli, Listeria
monocytogenes, Yersinia enterocolitica, Bacillus cereus, Clostridium
botulinum,
Types of fermented foods
• Fermented milk foods
• Fermented cereal products
• Fermented vegetable foods
• Fermented meat products
• Fermented fish products
• Fermented root/ tuber products
REFERENCES ;

• https://en.wikipedia.org/wiki/Fermentation_in_food_processing
• https://www.sciencedirect.com/topics/
• https://www.mdpi.com/2311-5637/6/4/10

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