Second lecture of food preservation

Fourth year of public health\department of nutrition

Amal Alshukri

The preserving power of acetic and lactic acids

Acetic acid and lactic acid are both commonly used in food
preservation due to their ability to create an environment that
inhibits the growth of harmful bacteria.
Acetic acid, which is the main component of vinegar, has been
used for centuries as a preservative for pickling fruits and
vegetables. Its acidic nature creates an environment that is
inhospitable to many types of bacteria, including those that
cause food spoilage. This is why pickled foods can last for long
periods without spoiling.
Lactic acid, on the other hand, is produced during the
fermentation of foods such as sauerkraut, kimchi, and yogurt. It
lowers the pH of the food, creating an environment that inhibits
the growth of spoilage bacteria and pathogens.
Both acetic and lactic acids are natural preservatives that have
been used effectively for preserving food for extended periods.
When used properly, they can help maintain the safety and
quality of food products.
Application of fermentation cheese production
Fermentation plays a crucial role in the production of cheese.
The process of cheese making typically involves the
fermentation of milk by lactic acid bacteria, which produce
lactic acid as a byproduct. This acidification lowers the pH of
the milk, causing the milk proteins (caseins) to coagulate and
form a gel-like substance.

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 Second lecture of food preservation
Fourth year of public health\department of nutrition
Amal Alshukri

Here are some key points on how fermentation is applied in

cheese production:
1. Starter Culture: Lactic acid bacteria are often used as
starter cultures in cheese making. These bacteria help
convert lactose (the sugar in milk) into lactic acid, which is
essential for curd formation and flavor development.
2. Acid Development: During fermentation, the lactic acid
bacteria multiply and produce lactic acid, which helps in
milk coagulation. This process is crucial for separating the
curds (solid part) from the whey (liquid part) in the
cheese-making process.
3. Flavor Development: Fermentation by lactic acid bacteria
also contributes to the development of unique flavors and
aromas in the cheese. Different strains of bacteria produce
varying compounds that influence the taste and texture of
the final product.
4. Texture and Ripening: The fermentation process affects
the texture of the cheese, influencing factors such as
moisture content, elasticity, and mouthfeel. Furthermore,
ripening of cheese involves microbial fermentation that
continues during the aging process, further enhancing
flavor and texture.
In summary, fermentation in cheese production is essential for
acid development, flavor formation, texture enhancement, and
ripening. It is a fundamental process that contributes
significantly to the quality and characteristics of the final cheese
product.
How does fermentation affect cheese flavor?

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 Second lecture of food preservation
Fourth year of public health\department of nutrition
Amal Alshukri

Fermentation significantly impacts the flavor of cheese through

the action of lactic acid bacteria and other microorganisms.
Here's how fermentation affects cheese flavor:
1. Acidification: Lactic acid bacteria convert lactose, the
sugar present in milk, into lactic acid during fermentation.
This acidification contributes to the tangy and acidic
flavors found in many cheeses. The level of acidity
influences the overall flavor profile of the cheese.
2. Flavor Compounds: During fermentation, various
compounds are produced as byproducts of microbial
activity. These compounds include amino acids, esters,
aldehydes, and sulfur compounds, among others. These
compounds contribute to the development of complex
flavor profiles in cheese, ranging from nutty and fruity to
savory and pungent, depending on factors such as the type
of bacteria and conditions during fermentation.
3. Breakdown of Proteins and Lipids: Microorganisms in
cheese production can metabolize proteins and lipids in the
milk, resulting in the formation of flavor compounds.
These compounds, such as free fatty acids and peptides,
contribute to the overall flavor and aroma of the cheese.
4. Secondary Ripening: After fermentation, cheese often
undergoes a secondary ripening stage, during which
additional microbial activity occurs. This secondary
fermentation further develops the cheese's flavor profile,
leading to the creation of specific flavor characteristics
associated with different cheese varieties.
In summary, fermentation in cheese production, primarily
driven by lactic acid bacteria, contributes to the acidification of

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 Second lecture of food preservation
Fourth year of public health\department of nutrition
Amal Alshukri

the cheese, the generation of various flavor compounds, and the

breakdown of proteins and lipids, all of which collectively
influence the complex and distinctive flavors found in different
types of cheese.
Application of fermentation (curing meat)
Fermentation is a traditional method for curing meats that
involves the controlled use of microorganisms, typically lactic
acid bacteria and sometimes molds, to preserve and flavor the
meat. Here's an overview of the application of fermentation in
curing meat:
1. Flavor Development: During fermentation, lactic acid
bacteria produce lactic acid, which helps lower the pH of
the meat. This acidic environment inhibits the growth of
harmful bacteria while also contributing to the
development of tangy and complex flavors. Additionally,
other flavor compounds are produced during fermentation,
enhancing the overall flavor profile of the cured meat.
2. Texture and Tenderness: Fermentation can also influence
the texture of the meat. The breakdown of proteins and
connective tissues by enzymes produced during
fermentation can lead to improved tenderness and overall
palatability of the cured meat.
3. Preservation: The controlled fermentation of meats creates
an environment that retards the growth of spoilage
microorganisms and pathogens, helping to preserve the
meat for longer periods. This preservation aspect
contributes to the safety and extended shelf life of
fermented cured meats.

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 Second lecture of food preservation
Fourth year of public health\department of nutrition
Amal Alshukri

4. Enhancing Aroma: Fermentation also contributes to the

development of characteristic aromas in cured meats. The
compounds produced during fermentation can impart
unique and desirable aromas, adding to the sensory appeal
of the final product.
5. Traditional and Regional Variations: Different cultures
and regions have their own traditional methods of
fermenting and curing meats, resulting in a wide variety of
fermented meat products with distinct flavors and
characteristics. Examples include dry sausages, salami,
and fermented ham.
Application of fermentation on pickling of fruit an vegetable
with example:
Fermentation plays a key role in the pickling of fruits and
vegetables, offering both preservation and flavor development.
Here's how it's applied, along with some examples:
1. Lactic Acid Fermentation: In pickling, lactic acid
fermentation is often utilized. This process involves the
conversion of sugars present in fruits and vegetables into
lactic acid by lactic acid bacteria. The buildup of lactic
acid creates an acidic environment that inhibits the growth
of harmful bacteria, preserving the fruits and vegetables.
2. Flavor Development: Fermentation contributes to the
development of complex, tangy, and sour flavors in
pickled fruits and vegetables. This flavor transformation is
especially noticeable in products such as sauerkraut and
kimchi, where the fermentation process gives rise to
distinctive tastes.
Examples:

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 Second lecture of food preservation
Fourth year of public health\department of nutrition
Amal Alshukri

 Kimchi: This traditional Korean dish is made by

fermenting seasoned vegetables, commonly Napa cabbage
and radishes, with ingredients such as garlic, ginger, and
chili pepper flakes. The fermentation period varies, but it
typically leads to a tangy, spicy, and slightly sour flavor
profile.
 Sauerkraut: This German staple is created by fermenting
finely shredded cabbage with lactic acid bacteria. Over
time, the fermentation process gives sauerkraut its
characteristic tangy flavor and contributes to its long shelf
life
Influence of fermentation on qulity of food
Fermentation can have a significant influence on the quality of
food in several ways:
1. Preservation: Fermentation is a natural method of food
preservation, as the acidic byproducts of fermentation and
the competitive advantage gained by beneficial
microorganisms help to inhibit the growth of harmful
bacteria. This can extend the shelf life of various foods,
helping to preserve their quality over time.
2. Flavor Development: Fermentation can contribute to the
development of complex and distinctive flavors in foods.
The activity of microorganisms during fermentation can
lead to the production of various compounds that enhance
the overall flavor profile of the food. This is often seen in
fermented products such as cheese, yogurt, pickles, and
fermented beverages.
3. Nutritional Quality: Fermentation can improve the
nutritional quality of certain foods. For example, the

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 Second lecture of food preservation
Fourth year of public health\department of nutrition
Amal Alshukri

fermentation of certain grains, legumes, and vegetables

can enhance their digestibility and nutrient availability.
Fermentation can also lead to the synthesis of certain
vitamins, such as B vitamins, in some food products.
4. Texture and Aroma: Fermentation can influence the
texture and aroma of foods. For example, in the production
of bread, the fermentation of dough leads to the
development of desirable texture and aroma in the final
product. Similarly, in the production of fermented
sausages and cured meats, fermentation contributes to the
development of characteristic aromas and textures.
5. Removal of Antinutrients: In some cases, fermentation can
reduce the levels of antinutritional factors in foods, making
certain nutrients more bioavailable to the consumer. This
is often seen in the fermentation of soybeans to produce
products such as miso, tempeh high in protein and
vitamines, and soy sauce