Microbiology of Fermented

Foods

Any partial breakdown of carbohydrates

taking place in the absence of oxygen.

n major fermentations used are lactic,

propionic, and ethanolic fermentations
Microbiology of fermented
foods
n Fermentation has been a major way of
preserving foods. Microbial growth
causes chemical and/or textural
changes to form a product that can be
stored for extended periods.

n Fermentation also creates new,

pleasing food flavors and odors.
Fermented Foods

n Alcoholic Beverages
– Alcohol is produced from fermentation by
the yeast Saccharomyces cerevisiae
n Bread
n Dairy Products
n Other Fermented Foods
Production of Breads

n involves growth of Saccharomyces cerevisiae

(baker’s yeast) under aerobic conditions
– maximizes CO2 production, which leavens bread
n other microbes used to make special breads
(e.g., sourdough bread )
n can be spoiled by Bacillus species that
produce ropiness
Production of alcoholic
beverages
n Fermentation of fruit juice results in
wine. Most wine is made from
grapes.
n Beer and ale is produced by the
fermentation of malted grains.
n Distilled beverages are produced
by concentrating alcohol by
distillation.
 Fermented Foods
n Beer

– Produced by the fermentation of malted grain

• Malted grain: Grain that has been allowed to
germinate, then dried in a kiln & perhaps roasted
• Germinating the grain causes the production of a
number of enzymes, most notably α- and β-amylase
• Malted grains that may be used are barley, rye, or
wheat
• Un malted grains, such as rice or corn, may also be
used
Beer
n The starch in malt is converted to sugar by
natural enzymes.
n Sugars are then fermented by yeasts.
n The aqueous extract (wort) is separated by
filtration, hops added and boiled for several
hours.
n Wort is then transferred to fermentation
vessel (1-3 weeks).
n Yeast used is Saccharomyces
carlsbergensis.
• Bottom-fermenting yeasts produce lagers
• Top-fermenting yeasts produce ales
• The beer may be disinfected either by
cold filtration through a 0.45 m filter or
by pasteurization
Wine production
n Grapes are harvested and crushed by
machines and the juice called must, is
squeezed out.
n Yeasts used can be of two types – wild
yeasts and Saccharomyces
ellipsoideus.
n Fermentation is carried out in vats of
various sizes made of various
materials.
n Wine is separated from the sediment
and then stored at lower temperature for
aging.
 Fermented Foods
n Wine
– The must undergoes primary fermentation
• Natural yeasts on the skins of the grapes may be used,
but in commercial production cultured yeast is often used
to give more predictable results
• Malolactic fermentation by bacteria in the must converts
malic acid into lactic acid
• After primary fermentation, the must is pressed (red wines)
and transferred to different containers for secondary
fermentation.
• Secondary fermentation and aging -Takes 3 – 6 months
• Done in either stainless steel vessels or in oaken barrels
• The vessel is kept airtight to prevent oxidation.
• Proteins are broken down, & particles settle
• Blending and bottling
Fermented Foods
n Wine
– Produced from the fermentation of fruit juice, usually from
grapes
– The grapes are crushed to form a “must”
• For white wines, white grapes are usually used, and the
skins are removed from the must (“pressing”) before
fermentation
• For red wines, red or black grapes are used, and the skin
is allowed to remain during fermentation
• For rosé wines, red grapes are used and the juice is
allowed to remain in contact with the skins just long
enough for a rose or pink color to develop
Wine Production
Wine Production : Main Steps
1. Viticulture
2. Harvesting
3. Stemming/Crushing
4. Fermentation
5. Draining
6. Pressing
7. Mixing
8. Clarification
9. Aging
10. Bottleing
Wine Production
1. Viticulture
Factors which inflence grape’s flavor:
•climate of the vineyard’s region
•drainage around the vines
•humidity of the region
•sun exposure.
•soil quality
Wine Production
2. Harvesting
•Grappes are picked up by hand or
mechanically
•Descision of harvest informed by level of
sugar and acid
•weather forecasts
Wine Production
3. Stemming/Crushing

Stemming is the separation of the stems and

grapes (which are sends to the press)

Crushing: A horizontal press squeezes

the broken grapes, separating the
fresh juice (must) from the skins
(marc)
After crushing starts the fermentation
process.
Wine Production
4. Fermentation
•sugar and acids that naturally react
with wild yeasts

•fermentation can take from 10 to

30 days to convert natural sugar to
alcohol.
•Vineyard adding their own yeasts

5. Draining
Liquid wine is drained from the vat without being pressed and go into
barrels (free-run wine). The remaining pulp retains about 20% of the
wine.
Wine Production
6. Pressing
The remaing pulp, after draining, is pressed to
squeeze out the press wine. The press wine tends
to be dark, harsh and unpalatable, and is mixed
with free-run wine to produce something decent.

7. Mixing
The free-run wine and press wine, always from the same source, are mixed
together in appropriate ratios to obtain the desired balance.
Wine Production
8. Clarification
Clarification is the step of stabilisation of fermentation.
During clarification all remaining solids are removed from the fermented
liquid.
Clarification done in numerous ways:
•fining, a process that calls for the addition of substances that cause the
solids in the liquid to adhere to one another and sink to the bottom of
the vat
•running the liquid through coarse and fine filters
•siphoning the liquid off the top of the fermenting vats after the solids
have settled to the bottom
 Wine Production
9. Aging
The final stage in vinification is aging the wine. At
this point, the clarified wine is transferred into
either wooden barrels or metal vats in which the
wine is allowed to further mature and develop
flavors. If a winemaker chooses to age the wine in
wooden casks, he will be allowing the wine to pick
up flavors from the wood, adding greater depth to
its flavors. While this can add body to some wines,
keep in mind that the “woody” flavor isn’t suited to
all types of wine, hence the use of metal vats.
transferred into either wooden barrels or metal
vats in which the wine is allowed to further mature
Wine Production
10. Bottleing
The final step of wine production.
A dose of sulfite is added to help
preserve the wine and prevent
unwanted fermentation in the
bottle.
The wine bottles then are
traditionally sealed with a cork,
although alternative wine
clossure such as synthetic corks
and screwcaps, which are less
subject to cork taint, are
becoming increasingly popular.
Wine Production
 Fermented Foods
n Yogurt
– Milk is fermented by a mixture of Streptococcus
salivarius ssp thermophilus and Lactobacillus
bulgaricus (official name Lactobacillus delbrueckii
ssp. bulgaricus). Often these two are co-cultured
with other lactic acid bacteria for taste or health
effects (probiotics).
– Acid produced from the fermentation causes the
protein in the milk (casein) to coagulate into a
semisolid curd
– For flavored yogurt, fruit are added after the
yogurt is made.

http://en.wikipedia.org/wiki/Yogurt
Cheese production
n Cheese is one of the oldest human foods and
is thought to have developed approximately
8000 years ago.
n About 2000 varieties are produced
throughout the world.
n All cheese results from a lactic acid
fermentation of milk, which results in
coagulation of milk proteins and formation of
a curd.
n All the major cheeses produced by dairy
fermentation are done by Streptococcus
lactis.
Fermented Foods
n Cheese
– Milk is treated with lactic acid bacteria and an
enzyme called rennin that partially hydrolyses
the protein and causes it to coagulate into
“curds.” The liquid portion of the milk at this time
is called “whey.”
– The whey is separated from the curds, and the
curds are heated, pressed and then usually
aged (ripened).
– Different microbes in the early and late stages of
processing give rise to cheeses with different
characteristics.
Fermented Milks
n Dairy products can be fermented to
yield a wide variety of cultured milk
products.
n Fermented milks have therapeutic
effects.
n Acidophilus milk is produced by Lactobacillus
acidophilus. L. acidophilus may exhibit
anticancer activity.
n Bifidobacterium-amended fermented milk
products may also promote antitumorigenic
activity.
Lecture 6
n probiotics
Microorganisms as Foods and
Food Amendments
n variety of bacteria, yeasts, and other
fungi are used as animal and human
food sources
n probiotics
– microbial dietary adjuvants
– microbes added to diet in order to provide
health benefits beyond basic nutritive value
 PROBIOTICS

n Definition:

n Probiotic is a concentrated supplements of beneficial live

bacteria culture taken orally intended to improve our health. It is
a friendly bacteria which play vital role in keeping us fit and
healthy.

n Probiotics means “for life”

n The good friendly bacteria are good because they promote the
body’s natural immunity to keep our body fit and to help our
digestion.
 What are Probiotics Supplements?

n Probiotics are supplements made of

beneficial, friendly lactic acid bacteria and
formulated to reflect the composition of
healthy gut flora

n They should be taken 2-3 times per day to

restore healthy intestinal flora. Afterwards, on
a daily basis in order to maintain healthy
intestinal flora and help guard against
diseases caused by pathogenic or
putrefactive bacteria
 Main Families of Lactic Bacteria

Fig 1: Lactobacilli
(Small Intestine)
Large
Intestine
Small
Intestine

Fig 2: Bifidobacteria
(Large Intestine)
 Lactic Bacteria:
Action Mechanism

Lactic Acid Bacteria

Act like a shield and mask
receptor sites for pathogenic
bacteria

Lactic Acid Bacteria

Act like a shield and mask
receptor sites for
enterotoxinogen pathogens

Lactic Acid Bacteria

Adhere to intestinal cells and
protect them against
pathogenic bacteria
Requirements of Probiotics

n Probiotics must be alive

n Probiotics must be safe
n Probiotics must deliver a measured
physiological impact
n Survival of gastrointestinal tract transit
n Probiotics needn’t be restricted to food
applications
 Expected Benefits Associated with
consumption of Probiotics

n •Increased tolerance to infections

n •Control of diarrhea
n •Reduction of blood pressure
n •Cholesterol reduction
n •Allergy control
n •Cancer reduction
Advantages


1. By increasing the absorption of mineral and vitamins

and it also can improve digestion system especially
of milk product. In our food, only vitamins that
properly absorbed and digested are useful.
Probiotics also improve lactose intolerance.
2. Taking probiotics can support out immune system
which is fight bad bacteria and infection in keeping s
cope from being run down. It produced antimicrobial
substances that can deter various bad bacteria. It is
so important because many of the disease begin in
the intestinal tract.
3. Produced specific protein that act as antigen and
stimulates the immune system.
4. Increase the absorption of calcium, important mineral in the
prevention of osteoporosis.
5. Preventing intestinal tract infections that are cause by Candida
spp. and Helicobacter pylori.
6. Normalising bowel elimination problems and promoting regularity.
7. Clean the colon and improve constipation.
8. Fights pathologicals moulds, yeast, fungu, viruses, parasites and
bacteria.
9. Stimulates β─ lymphoctes and related antibody production.
10. Supporting healthy liver function.
11.

12. Assisting in cholesterol management.

 The example of probiotics in food

1. Milk- baby milk nowadays is added with Lactobacillus

acidophilus and Bifidus bacteria.

2. Yogurt- rich with live bacteria culture such as

Lactobacillus bulgaricus and Streptococcus
thermophillus.

3. Cheese- friendly bacteria that is added in cheese is

Lactobacillus.

4. Buttermilk- Lactobacillus bulgaris

Side effect of probiotics to human

Even though probiotic are beneficial bacteria,

sometimes it can cause indirect or long term side
effect especially if taken inappropriately.

Excessive drainage syndromes.

n Headache.

n Diarrhea.

n Bloating.

n Constipation.

n .
Side effect that occurs include:
Excessive drainage syndromes.
n Headache.

n Diarrhea.

n Bloating.

n Constipation.

n .
n END