FERMENTATION AND

ENZYME TECHNOLOGY By :
Siti Ambar Khalis 1406533434/ Tiara Putri 1406533453/ Woro Bismo 1406533472
Fermentation Factor That Control Growth

During food fermentations, Availability of Carbon and Nitrogen

the controlled action of Sources, Specific Nutrients

selected micro-organisms Substrate Ph

is used to alter the texture
of foods, preserve foods by Moisture Content

production of acids or
Incubation Temperature
alcohol, or to produce
subtle flavours and aromas Redox Potential

which increase the quality

and value of raw materials. Stage of Growth of Micro-Organisms

Presence of Other Competing Micro-

Organisms.
 Type of Culture
Batch Continuous

The rate at which substrate is added under

Cell growth during the logarithmic phase is such steady state conditions is found
at a constant rate : = +
using: =

The reduction in growth rate is related to

the residual substrate concentration by
The steady-state cell concentration and
Monods equation: =
residual substrate concentration

respectively are found using: =

The rate of production of primary metabolic
products is determined by the rate of cell
growth, and is found using: = /

The productivity of a continuous culture is

The productivity of a culture is the amount
found using: =
of biomass produced in unit time (usually

per hour) and is found using: =
Equipment
Fermentor
 Types of food fermentation based on the main products

Ethanolic
Lactic Acid
Fermentation
Fermentation
Product:
Product:
Ethanol and
Organic Acids
CO2

Details of metabolic pathways that are used to produce these

products are readily available
 Fermented meat
Pediococcus
acidilactici
Lactic Acid Cucumber
Fermentati L. plantarum + P.
on cerevisae

European cheese Bread

Lactococcus lactis
Lactobacillus
Alcohol and sp.
mixed Wine from rice
alcoholacid Saccharomyces
fermentatio sake
n Tempeh
Rhizopus
oligosporus
Effects on foods

Nutritional Quality Sensory characteristics

Flavor reduction in sweetness and
Changing the composition
increase in acidity due to fermentation of
of proteins, fats and
sugars to organic acids
carbohydrates
Increase in saltiness due to salt addition
Microorganisms secrete
Reduction in bitterness due to
vitamins into the food and
debittering enzymes
improve nutritive value
Aroma due to volatile chemical
components & interactions of the
compounds
Changes in color due to formation of
enzymic browning
 ENZYME TECHNOLOGY
Basic Theory Enzymes are the biocatalysts
synthesized by living cells. They are
complex protein molecules that bring
about chemical reactions concerned
with life. Basically, enzymes are non-
toxic and biodegradable.

Usage Food Processing

Pharmacy

Production of specialist ingridients

Advantage Reduce process cost

Increase yields of extract from raw

materials
Improve shelf life
 Enzyme Production from micro-organisms

Require-ment

Micro- Substrates
Methods for
organisms should be radily The enzyme
enzyme
must grow well available in preparation
recovery should
on an adequate should be
be simple and
inexpensive quantities, with stable
inexpensive
substrate uniform quality
Application of enzymes in food processing

Carbohydrases Oxidases Proteases

Cellulases
Lipases
& Hemicellulases
THANKS!
Any questions?