FOOD FERMENTATION

appl food

Define food microbiology

it is the study of microorganisms associated with food, food spoilage, food poisoining

Beneficial microorganisms

fermentation in cheese, yogurt, sausages, wine, sauerkraut

probiotics in healthcare

Harmful/Bad microorganisms

food borne diseases like infections and poisoning

food spoilage

Use of microorganisms for human consumption (3)

microbes as enzymes as a start culture for fermentation or immobilization so it can be reused

microbes as producers of valuable substances like amino acids, aromatic compounds, antibiotic, sugars

direct use of microbial biomass as foodstuff like yeast or spirulina

Purpose of fermentation

preserve food, improves its nutritional and organoleptic qualities, prevent spoilage

Applications of traditional food biotech

microbial cultivation, food fermentation, microbial enzyme, tissue culture, plant-animal breeding

Applications of modern food biotech

genetic engineering, cell fusion, gene editing

Four key benefits of food biotech

food safety, consumers health, sustainability, production yield

Louis Pasteur experiment

concluded that fermentation is a biological process that is carried out by microorganisms/yeast from his experiment of inoculating juice flask with yeast which turned into alcohol

Eduard Buchner experiment

concluded that fermentation happens because of the enzymes inside the yeast (not the yeast itself) which was carried out by grounding up yeast cells and filtering out the solids

Define fermentation in biochemistry

anaerobic catabolism of metabolites for energy production

Define fermentation in food production

conversion of carbohydrates to alcohols, organic acids, carbon dioxide by the activity of fungi or bacteria or a combination under desirable conditions

having from raw ingredients (substrate) with a bioprocess that involves enzymes to get a desirable characteristics like taste, texture, self life, safety

Examples of fermented food

natto, fermented fish, salami, cheese, kimchi, champagne

Diversity of food fermentation

glucose (raw materials) —> pyruvate (microbial metabolism) which can be aspergillus for soy sauce, lactobacillus for cheese and yoghurt or saccharomyces for beer wine and bread