molds and food industry

Molds and Food Industry

A Summary by S.Thiruchenduran (FST/2014-018), Dept of Food and Nutrition, PGRC, Faculty of Home Sciences, ANGRAU

Milking the Molds

• Started Thousands of years ago.

• One of the first methods to process food.

• “Fermentation were discovered accidentally when salt was incorporated with the food material, and the salt selected certain harmless microorganisms that fermented the product to give a nutritious and acceptable food. “Wang and Hesseltine (1979)

• Process control – Naturally occurred. (No Food Technologists)

Mold Processing of Food 1. More digestible products

2. Improve flavor(meat like) and texture, appearance and aroma.

3. Synthesize vitamins (including B-12)

4. Destroy or mask undesirable or bean flavors

5. Reduce or eliminate carbohydrates believed to cause flatulence.

6. Decrease the required cooking time.

7. Increase storage life

8. Transform what might otherwise be agricultural wastes (such as okara) into tasty and nutritious human foods (such as okara tempeh),

9. Replenish intestinal microflora (as with miso or Acidophilus soymilk).

Products

• Foods

• Enzymes

• Ingredients

• Supplements

• Herbal Medicines

Foods

• Shoyu – Aspergillus oryzae and Aspergillus sojae.

– Proteolytic digestion by Glutaminase enzyme

• L.glutamine + Glutaminase glutamate + Amonium

– Umami taste given by Glutamates • MSG(Ajinamoto) taste or Mother’s milk

taste(addiction) • Success behind every fast food (you name it) and snacks

– Vit B12 – Production Process -

http://youtu.be/I0210b6Os4I

Shoyu

Other Mold Fermented Food Products

• Miso

– Soybeans

– Aspergillus oryzae

• Tempeh

– Soy cheese

– Rhizophus oligosporous

Other Mold Fermented Food Products

• Oncom

– Pea nuts

– Neurospora sitophila

• Red Yeast Rice

– Rice

– Monascus purpureus

Other Mold Fermented Food Products

• Salami

– Any meat

– Penicillium spp

• Roquefort cheese

– Cheese

– Penicillium roqueforti

Quorn

• Myco protein (A Meat without Slaughter)

• Fusarium venenatum

Hence Mold processing gives Delicious and Luxury foods

Enzymes

• Amylase – Rhizopus delemar, Mucor rouxii

– Clear starch from fruit syrups

– Clear turbidity in wine

– Starch to sweet syrup

• Pectinase – Aspergillus, Penicillium

– clarify wines, syrups, vinegar

• Proteases – Aspergillus oryzae

– Fish oil from fish liver, dough consistancy

• Cellolase - Tricoderma reesei

– Removal of fiber from fruit juice

Other Products

• Ingredients - Citric acid

• Suplements – Vitamine B2, B12

• Herbal Medicine – many but

– Cordyceps – Tibet, Nepal, China, Japan, Bhutan and Thailand. – Delay on set of aging

• 1 kg is 600,000 INR

• 1 g m(g)old is 591Rs !!!!!!!!

• During summer harvest is done in Himalayas.

Cordyceps sinensis

Is it all good? What about the bad side of mold

Mold Spoilage of Food

• Fruits

• Grains

• Vegetables

Economic Loss

1.3

2.6

Food Consumption

Molds

Human

1.3 billion tons of food is wasted every year. One third of the total food production.

Calculations

1.3 billion tons of food • Telangana (35 million ppl)

– 185 yrs

– 200kg food per Indian per year • 1,300,000million kg/35 million ppl= 37,143kg

• Total India (1.3 billion 2014) – 5yrs

• Total world (7.046 billion) – 1 yr

• “Microbiology is the Future of Food” ~ Prof. Roberto Kolter, Dept Of Microbiology, Harvard University

Novel Flavors (Science and Art) Nutrition Security (Vitamins, AA) Food Security (Reduce post Harvest loss, SCP)

THANK YOU

Have a Nice Day