microbiology of food fermentation
Post on 04-Jun-2018
228 Views
Preview:
TRANSCRIPT
-
8/13/2019 Microbiology of food fermentation
1/26
IndustrialMicrobiology
Applications in the Industry
-
8/13/2019 Microbiology of food fermentation
2/26
Brief Overview Industrial microbiology includes the use
of microorganisms to manufacture food
or industrial products in large quantities.
Numerous microorganisms are usedwithin industrial microbiology
naturally occurring organisms laboratory selected mutants
genetically modified organisms (GMOs).
-
8/13/2019 Microbiology of food fermentation
3/26
Microorganisms in thefood industry
-
8/13/2019 Microbiology of food fermentation
4/26
Use of Microorganisms inFood Industry
Fermentation
Processing of raw materials (e.g. coffeeand cocoa)
Manufacture of food additives
Vinegar production and other processes
-
8/13/2019 Microbiology of food fermentation
5/26
Importance of Fermentation
Physiologic effect of alcohol
Improved stability and preservation offoods
Acidulation of flaveor
Change in texture
-
8/13/2019 Microbiology of food fermentation
6/26
Role of Microorganisms inManufacture of Dairy Products
Homolactic Fermentation
Butter pasteurized cream with lactic acid starter
culture
Lactococcus cremoris/ L. lactisas mainlactic acid producers
L. lactis subsp diacetylactisor Leuconostoccremorisas diacetyl contributor
-
8/13/2019 Microbiology of food fermentation
7/26
-
8/13/2019 Microbiology of food fermentation
8/26
-
8/13/2019 Microbiology of food fermentation
9/26
Role of Microorganisms inManufacture of Dairy Products
Cheese
Coagulation and fermentation of milk
Commonly used are LactobacillusandLactococcus
Cheddar cheese: Lysteria monocytogenesAEM 64
Swiss cheese: Propionibacterium
-
8/13/2019 Microbiology of food fermentation
10/26
-
8/13/2019 Microbiology of food fermentation
11/26
Role of Microorganisms inManufacture of Dairy Products
Yoghurt
Pasteurized low fat milk high in milk solids
Lactobacillus bulgaricus breaks down milkproteins and produce lactic acid
Streptococcus thermophillusconsumes thedigested milk proteins and produces formic
acid
-
8/13/2019 Microbiology of food fermentation
12/26
-
8/13/2019 Microbiology of food fermentation
13/26
-
8/13/2019 Microbiology of food fermentation
14/26
Other fermented foods Sausages Pediococcus cerevisiaeand P.
acidilactici
Sauerkraut and pickles natural fauna(mixed culture) and salt
Cocoa choice of microorganism changesthe subtle flavor
Coffee fermentation to remove themucilages covering the seed
-
8/13/2019 Microbiology of food fermentation
15/26
-
8/13/2019 Microbiology of food fermentation
16/26
Brewing
Beer
Dextrins AlcoholCarbon
dioxideHop resin
Aromatics,
etc.
Boiled with hops, cooled and fermented
Wort
Enzymatic conversion of starch to maltose and dextrin
Malt Rice Corn
-
8/13/2019 Microbiology of food fermentation
17/26
-
8/13/2019 Microbiology of food fermentation
18/26
Wine productionJuice is extracted from grapes and other
similar fruits
Saccharomyces cerevisiae Glucose CO2+ Ethanol
Malic acid Lactic Acid
Acetobactersp. May convert the juice tosugar
-
8/13/2019 Microbiology of food fermentation
19/26
-
8/13/2019 Microbiology of food fermentation
20/26
Food AdditivesMonosodium glutamate
Corynebacterium glutamicum
-
8/13/2019 Microbiology of food fermentation
21/26
Food Additives Xanthan gum
Xanthomonas capestris
-
8/13/2019 Microbiology of food fermentation
22/26
Vinegar Produced through acetificatio of ethanol
products (wine, cider and beer)
Acetobacter sp.
-
8/13/2019 Microbiology of food fermentation
23/26
Food Spoilage andPreservation
-
8/13/2019 Microbiology of food fermentation
24/26
PasteurizationHTST pasteurization
Kills salmonellosis and tuberculosis in milk
but not Coxiella burnetii) UHT processing
Increases shelf life to 6 mos
-
8/13/2019 Microbiology of food fermentation
25/26
Canning Temperature conditions depend on type
Clostridium botulinum
Bacillus stearothermophilus
-
8/13/2019 Microbiology of food fermentation
26/26
Food Poisoning agents Bacillus cereusunrefrigerated meat, spices Campylobacter jejuni, C. coliundercooked
meat, milk Clostridium botulinum, C. perfinges Salmonella poultry, eggs Escherichia coli Staphylococcus aureus
Vibrio parahaemolyticus shellfish Yersinia enterocolitica Listeria monocytogenes cause Listeriosis
top related