1. Fermentation

Definition of food fermentation

A bioprocess driven by microorganisms and their enzymes. Yielding a food pr

Fermentation vs spoilage

• In a well conducted fermentation process, desirable microorganisms (“the good”) are abundant/dominant

• A spoiled/rotten food product is dominated by undesirable microorganisms (“the bad” and “the ugly”)

Why fermenting?

• prevents spoilage

• Increases the microbial safety

• Improves digestibility

• Adds taste and aroma

• Improves textural properties

• & adds nutritional value

&

• Fermented foods are abundant in human diet

• It is a sustainable and natural processing technology

How to start a fermentation process?

1. Spontaneous fermentation;

   • Raw material not sterile

   • Depends on “contaminating” resident microbiota

2. Back-slopping procedure

   • Addition of sample previous batch

3. Starter cultures:

   • Undefined mixed culture

   • Defined mixed culture

   • Defined single strain starter

Natural fermentation

• Might contain pathogenic microbes

• Or spoilage causing microbes

• Makes fermentation rate unpredictable and conditions not constant

Fermentation with defined starters

Different bacteria used for fermentation

• LAB

• Yeast

• Moulds