UNIVERSITY INSTITUTE OF AGRICULTURAL SCIENCES

Course Name: Principles of Food Science and Nutrition

Course Code: 21AGT-209
Dr Reshu Rajput (E10479)
Name of lecture: Introduction to Food Fermentation

Department of Agriculture Sciences (UIAS)

1

www.cuchd.in Campus: Gharuan, Mohali

 Fermentation
• It is the method of breaking down of complex molecules into
simpler substances with the use of enzymes and microbes.
• The term "fermentation" means the breakdown of carbohydrate
material by micro-organisms (or enzymes) under anaerobic
conditions.
• In common usage, the term "fermentation" refers to both the
anaerobic and aerobic breakdowns of carbohydrates and
carbohydrate-like materials.
 FERMENTATION

⚫ Fermentation in food processing typically is the

conversion of carbohydrates to alcohols and carbon dioxide
or organic acids using yeasts,bacteria, or a combination
thereof, under anaerobic conditions.
⚫ Fermentation in simple terms is the chemical conversion of
sugars into ethanol.
⚫ The science of fermentation is also known as zymology,
or zymurgy.
•What is Fermentation

•History of Fermentation

•Fermentation Techniques

•Components of fermentation Process

• Groups of commercially important Fermentations

•Scope of Fermentation
 Fermentation’s
Pros and Cons
• Extended shelf life of food • Can be unpredictable (i.e. bad
(ex. Cheese) bacteria win the battle)
• Eases Digestion (ex. Wild • New [worse] flavours (ex.
rice) Mouldy bread tastes terrible)
• New [better] flavours (ex.
Chocolate)
The Process
• Aerobic respiration
• release of energy from
glucose or another organic
substrate in the presence of
Oxygen
• CO2, H2O, an energy
produced
• Anaerobic respiration
• release of energy from
glucose or another organic
substrate in the absence of
Oxygen
• Products: CO2, energy, and
alcohol or various organic
acids
Fermentation Definition:
Anaerobic respiration of food by micro organisms

Types of fermentation:
1. Bacterial fermentation
2. Yeast fermentation
3. Mold and Enzyme fermentation
1. Bacterial Fermentation (4 types)

bacteria
a) Lactic Acid Bacteria
(pickles, sauerkraut)

b) Acetic Acid Bacteria

(vinegar)
c) Carbon Dioxide Bacteria
(Edam, Gouda, Swiss)
d) Proteolytic Bacteria (cocoa,
chocolate)
2. Yeast Fermentation

• Glu Ethyl alcohol + CO2

• Best temperature: 27 degree
C (warm)
• Other sugars will ferment
(mal, suc, fru)
• Too much salt ruins the
process
When baking: follow the recipe
3. Mold and Enzyme Fermentation

• Enzymes in Mold can be useful:

-Break down cellulose thus grains easier to chew

-Add flavour and texture to cheeses (ex- blue)
Wine

• Dates back to Middle east

3000 bc
• Fermentation of grapes
• Scientific process yet so
many variables
• Growing years affect vintages
Coffee

• Coffee beans fermented by

bacteria and enzymes (2
methods):
1. Wet Method: soaked for 12-
24 hours and dried
2. Dry Method: washed then
dried for 2-3 weeks
Tea

• 3000 AD (at the latest)-

Cultivated in China
• Rolled leaves begin to
ferment
• Lets stand at 27 degree C for
2-3 hrs
• Types: Green, Oolong, Black
Chocolate

• 1.5 million tons cocoa

produced each year
• Supply: W. Africa
Produced: S. America
• Enzyme fermentation in the
sun via proteolytic bacteria
• Bitter beans become sweeter
and brown
Fermentation around the world
SCOPE OF FERMENTATION
• The scope of fermentation ranged from producing alcoholic beverages,
germinated cereals /grains and vegetable products to genetic engineering
producing super bugs to carry out efficient fermentation to the treatment and
utilization of waste.
• Overall producing nutritious and safe products with appealing qualities.
• To meet the demands of the consumers for healthful, natural foods produced by
compatible methods.
• The magnitude of the fermentation industry is large, but the potential is endless. It
is as varied as microorganism themselves.
• What is required is the sound knowledge of microorganisms, their ecology,
genetics and technology of manipulating their metabolism and control ability to
handle them on large scale and capacity to recover the products.
Summary
• Fermentation technology is one of the important preservation
technique in the food sector.
• Different types of foods are produced as a result of
fermentation.
• In fermentation micoorganisms are involved for the value
addition of raw material.
• These products are more nutritious and beneficial in
comparison to the raw material used.
Dr V.K. Joshi and Dr Somesh Sharma
School of Bioengineering and Food Technology
Shoolini University
Village Bajhol, Solan (H.P)

+91 9418023062(Mob No.)

Someshsharma@shooliniuniversity.com