Professional Documents
Culture Documents
sasimalani@msu.edu.my
INTRODUCTION
Industrial microbiology uses microorganisms,
typically grown on a large scale, to produce
valuable commercial products or to carry out
important chemical transformations.
This process is commonly referred to as
Fermentation
DEFINITION OF FERMENTATION
The process of deriving energy from the
oxidation of organic compounds, such as
carbohydrates, using an endogenous electron
acceptor, which is usually an organic
compound
FERMENTATION
PROS
Extended shelf life of
food (ex. Cheese)
Eases Digestion (ex.
Wild rice)
New [better] flavours
(ex. Chocolate)
CONS
Can be unpredictable
(i.e. bad bacteria win
the battle)
FERMENTED FOODS
Foods fermented by
yeast
MaltBeer
Fruit (grapes) Wine
Rice Saki
Bread dough Bread
Foods fermented by
bacteria
Foods fermented by
mold
Cucumbers Dill
pickles
Cabbage
Sauerkraut
Cream Sour cream
Milk Yogurt
FOOD FERMENTATIONS
In food fermentations, we exploit
microorganisms metabolism for food
production and preservation.
Where do the microorganisms come from to
initiate the food fermentation?
Two ways to initiate a food fermentation.
...traditional & controlled fermentations
Natural fermentation
Create conditions to inhibit undesirable
fermentation yet allow desirable
fermentation
Examples:
Vegetable fermentations
Vegetables + salt
Controlled fermentation
Deliberately add microorganisms to
ensure desired fermentation
Example: fermented dairy products
Incubation
under specific
conditions
Final product
= desirable m/os
= undesirable (pathogen or spoilage) m/os
Disadvantage: Process and product are unpredictable depending on source of
raw material, season, cleanliness of facility, etc.
Advantage: Some flavors unique to a region or product may only be attained this
way.
CONTROLLED FERMENTATION
Raw material
Incubation
under specific
conditions
Final product
Advantage: uniformity, efficient, more control of process and product
Disadvantage: Isolating the right strain(s) to inoculate is not always easy.
Complexity of flavors may decrease.
1.
2.
Raw material
Incubation
under specific
conditions
Pure culture
Final product
Raw material
Incubation
under specific
conditions
Final product
Aerobic
Fermentation
Release of energy
from glucose or
another organic
substrate in the
presence of oxygen
CO2, H2O, an energy
produced
Anaerobic
Fermentation
Release of energy
from glucose or
another organic
substrate in the
absence of oxygen
Products: CO2, energy,
and alcohol or various
organic acids
TYPES OF FERMENTATION
Bacterial fermentation
Yeast fermentation
Mold and Enzyme fermentation
Improve Digestibility:
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