FOOD FERMENTATION

SARAVANABABU

Fermentation
A Biochemical process which is used for
the production of microbial metabolites,
microbial cells, recombinant and food
products by using industrially beneficial
microorganisms
with
controlled
environment such as pH, Temp etc.,

Food Products
Breads- Traditional Baking product.

Vitamins, Proteins, Amino acids.

Cheeses- (coagulation of milk protein casein
caused by rennet).
Beverages- Ethanol,Wine, Beer etc.
Vinegar, Pickles (Acetic acid, lactic acid)
Yogurts (Fermentation of lactose)

Food Products
Jeotgal- A Korean fermented product made
up of shell fish, shrimp, fish and their eggs.
Kimchi- National food for Korea. It made
up of vegetable seasoning components.
Idly- a fermented product of rice batter.
Pickles or Brining.

Major Fermented Products

Phase of the food products

Fermenting Agents

Baking- Yeasts
Cheeses- Lactobacillus spp.
Vinegar- Acetobacter xylinum.
Pickling (or Brining)- anaerobic bacteriumL.plantarum and Leuconostoc mesenteroides.
Yogurt- Lactic acid bacteria.
Idly - leuconostoc mesenteroides.

Methods of Food Fermentation

Submerged Fermentation
( Moisture content must be 85-95%)
Solid state Fermentation.
(Moisture content must be 20- 30 %)

Food Fermentation
Baking

Jeotgal

Fermented food
Wine

Koji

Non thermal Purification and

Sterilization of Food
Membrane Technology
Ultrasonics
Food Irradiation

Membrane Technology
Microfiltration- (0.1 m- 10 m)
Separation and concentration of food.
Purification of food
Ultrafiltration (100 - 10000 )
Reverse osmosis (1 )

Applications of Membrane
Technology

Milk and Brine Microfiltration

Food Ingredients/ Flavors
Soy Milk, Whey, Soy Protein Isolate
Starch Recovery
Aloe Vera Juice, Grapefruit Juice
Strawberry Juice and
Other fruit juices.

Ultrasonics
Ultrasound waves with 20KHz
Cell wall rupturing of pathogens by
cavitations.

Ultrasound

Food Irradiation
It is a process of treating food to a specific
ionizing radiation for long term use of packed
food components.
Food irradiation is a practice to avoid food
spoilage by removing the food spoiling
pathogens.
Food irradiation causes the DNA damage to the
pathogens.

Food irradiation
Gamma rays ( Cobalt 60, caesium 137).
X rays irradiation.
Logo for Food Irradiation

Doses of Irradiation
Low Dose (up to 1K Gy) (Gy-Unit Grey)
Fruits and normal baked food
Medium Dose (1KGy- 10 KGy)
Reduction of pathogens in fresh & frozen
meat, poultry & sea foods.
High Dose ( 1 KGy-10KGy)
Reduction of pathogens in packed meat,
poultry, sea foods & spices.

Irradiated Foods
Irradiated packed meat

Food irradiation controversy

Irradiated food does not become
radioactive, as the particles that transmit
radiation are not themselves radioactive.
Still there is some controversy in the
application of irradiation due to its novelty,
association with the nuclear industry.

Food irradiation in India

India approved this method in 1994 as per
the recommendation of Baba Atomic
Research Centre.
International organization such as WHO,
FAO, IAEA and Codex Alimentarius
commission already approved this method.

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