Fermented Foods Foods that have been subjected to the action of micro-organisms or enzymes, in order to bring about a desirable change

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Fermented Foods

Foods that have been subjected to the action of micro-organisms or enzymes, in order to bring about a desirable change.
Numerous food products owe their production and characteristics to the fermentative activities of microorganisms.
Fermented foods originated many thousands of years ago when presumably micro-organism contaminated local foods.

Fermented Foods

Micro-organisms cause changes in the foods which:

Help to preserve the food,
Extend shelf-life considerably over that of the raw materials from which they are made,
Improve aroma and flavour characteristics,
Increase its vitamin content or its digestibility compared to the raw materials.

Fermented Foods

The term “biological ennoblement” has been used to describe the nutritional benefits of fermented foods.
Fermented foods comprise about one-third of the world wide consumption of food and 20- 40 % (by weight) of individual diets.

Cassava

Fresh cassava contains cyanhydric acid (HCN) that should be eliminated from any product originating from cassava to render it fit for human consumption. Depending on the production method (particularly traditional methods) gari could contains up to 20 mg / kg of HCN - against 43 mg / kg for fresh peeled cassava.
Gari is a fermented, gelled and dehydrated food produced from fresh cassava. It is a popular diet in Nigeria, Benin, Togo, Ghana and in other West Africa's countries. The consumption area even expands to Central Africa: Gabon, Cameroon, Congo Brazzaville and Angola.
Polvilho is a fine tapioca/manioc/cassava flour. it can be found at latino markets in california as "sour starch" (polvilho azedo) or "sweet starch" (polvilho doce)

Nata de Coco

A high fiber, zero fat Philippino dessert.
A chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut milk.
Commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes.
Highly regarded for its high dietary fiber, and its zero fat and cholesterol content.
It is produced through a series of steps ranging from milk extraction, mixing, fermentation, separating, cleaning, cutting to packaging.

Lactic Acid Bacteria

Major group of Fermentative organisms.
This group is comprised of 11 genera of gram-positive bacteria:

Carnobacterium, Oenococcus, Enterococcus, Pediococcus, Lactococcus, Streptococcus, Lactobacillus, Vagococcus, Lactosphaera, Weissells and Lecconostoc

Related to this group are genera such as Aerococcus, Microbacterium, and Propionbacterium.

Lactic Acid Bacteria

While this is a loosely defined group with no precise boundaries all members share the property of producing lactic acid from hexoses.
As fermenting organisms, they lack functional heme-linked electron transport systems or cytochromes, they do not have a functional Krebs cycle.
Energy is obtained by substrate-level phosphorylation while oxidising carbohydrates.

Lactic Acid Bacteria

The lactic acid bacteria can be divided into two groups based on the end products of glucose metabolism.
Those that produce lactic acid as the major or sole product of glucose fermentation are designated homofermentative.
Those that produce equal amounts of lactic acid, ethanol and CO2 are termed heterofermentative.
The homolactics are able to extract about twice as much energy from a given quantity of glucose as the heterolactics.

Lactic Acid Bacteria

All members of Pediococcus, Lactococcus, Streptococcus, Vagococcus, along with some lactobacilli are homofermenters.
Carnobacterium, Oenococcus, Enterococcus, Lactosphaera, Weissells and Lecconostoc and some Lactobacilli are heterofermenters
The heterolactics are more important than the homolactics in producing flavour and aroma components such as acetylaldehyde and diacetyl.

Lactic Acid Bacteria - Growth

The lactic acid bacteria are mesophiles:

they generally grow over a temperature range of about 10 to 40oC,
an optimum between 25 and 35oC.
Some can grow below 5 and as high as 45 oC.

Most can grow in the pH range from 4 to 8. Though some as low as 3.2 and as high as 9.6.

Starter Cultures

Traditionally the fermenting organisms came from the natural microflora or a portion of the previous fermentation.
In many cases the natural microflora is either inefficient, uncontrollable, and unpredictable, or is destroyed during preparation of the sample prior to fermentation (eg pasteurisation).
A starter culture can provide particular characteristics in a more controlled and predictable fermentation.

Starter Cultures

Lactic starters always include bacteria that convert sugars to lactic acid, usually:

Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris or
Lactococccus lactis subsp. lactis biovar diacetylactis.

Where flavour and aroma compounds such as diacetyl are desired the lactic acid starter will include heterofermentative organisms such as:

Leuconostoc citrovorum or
Leuconostoc dextranicum.

Starter Cultures

The primary function of lactic starters is the production of lactic acid from sugars
Other functions of starter cultures may include the following:

flavour, aroma, and alcohol production
proteolytic and lipolytic activities
inhibition of undesirable organisms

A good starter CULTURE will:

Convert most of the sugars to lactic acid
Increase the lactic acid concentration to 0.8 to 1.2 % (Titratable acidity)
Drop the pH to between 4.3 to 4.5

Food scientists frequently use the ability of bacterial cells to grow and form colonies on solid media to:

Food scientists frequently use the ability of bacterial cells to grow and form colonies on solid media to:

isolate bacteria from foods,
to determine what types and
how many bacteria are present.

Streak plates

The streak plate technique

Bacteria are “streaked”over the surface of an agar plate so as to obtain single colonies.
Obtaining single colonies is important as it enables;

the size,
shape and
colour of the individual colonies to be examined.
It can also highlight the presence of contaminating micro-organisms

The Streak Plate Technique

Microscopic examination

Can provide information on the size
and shape of the bacteria

Rods (1)
Cocci (2)
Spiral (3)

It cannot provide enough information
to enable bacteria to be identified

Microscopic views of stained bacteria

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Fermented Foods Foods that have been subjected to the action of micro-organisms or enzymes, in order to bring about a desirable change

Fermented Foods

Foods that have been subjected to the action of micro-organisms or enzymes, in order to bring about a desirable change.

Numerous food products owe their production and characteristics to the fermentative activities of microorganisms.

Fermented foods originated many thousands of years ago when presumably micro-organism contaminated local foods.

Fermented Foods

Micro-organisms cause changes in the foods which:

Fermented Foods

The term “biological ennoblement” has been used to describe the nutritional benefits of fermented foods.

Fermented foods comprise about one-third of the world wide consumption of food and 20- 40 % (by weight) of individual diets.

Cassava

Gari is a fermented, gelled and dehydrated food produced from fresh cassava. It is a popular diet in Nigeria, Benin, Togo, Ghana and in other West Africa's countries. The consumption area even expands to Central Africa: Gabon, Cameroon, Congo Brazzaville and Angola.

Polvilho is a fine tapioca/manioc/cassava flour. it can be found at latino markets in california as "sour starch" (polvilho azedo) or "sweet starch" (polvilho doce)

Nata de Coco

A high fiber, zero fat Philippino dessert.

A chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut milk.

Commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes.

Highly regarded for its high dietary fiber, and its zero fat and cholesterol content.

It is produced through a series of steps ranging from milk extraction, mixing, fermentation, separating, cleaning, cutting to packaging.

Lactic Acid Bacteria

Major group of Fermentative organisms.

This group is comprised of 11 genera of gram-positive bacteria:

Related to this group are genera such as Aerococcus, Microbacterium, and Propionbacterium.

Lactic Acid Bacteria

While this is a loosely defined group with no precise boundaries all members share the property of producing lactic acid from hexoses.

As fermenting organisms, they lack functional heme-linked electron transport systems or cytochromes, they do not have a functional Krebs cycle.

Energy is obtained by substrate-level phosphorylation while oxidising carbohydrates.

Lactic Acid Bacteria

The lactic acid bacteria can be divided into two groups based on the end products of glucose metabolism.

Those that produce lactic acid as the major or sole product of glucose fermentation are designated homofermentative.

Those that produce equal amounts of lactic acid, ethanol and CO2 are termed heterofermentative.

The homolactics are able to extract about twice as much energy from a given quantity of glucose as the heterolactics.

Lactic Acid Bacteria

All members of Pediococcus, Lactococcus, Streptococcus, Vagococcus, along with some lactobacilli are homofermenters.

Carnobacterium, Oenococcus, Enterococcus, Lactosphaera, Weissells and Lecconostoc and some Lactobacilli are heterofermenters

The heterolactics are more important than the homolactics in producing flavour and aroma components such as acetylaldehyde and diacetyl.

Lactic Acid Bacteria - Growth

The lactic acid bacteria are mesophiles:

Most can grow in the pH range from 4 to 8. Though some as low as 3.2 and as high as 9.6.

Starter Cultures

Traditionally the fermenting organisms came from the natural microflora or a portion of the previous fermentation.

In many cases the natural microflora is either inefficient, uncontrollable, and unpredictable, or is destroyed during preparation of the sample prior to fermentation (eg pasteurisation).

A starter culture can provide particular characteristics in a more controlled and predictable fermentation.

Starter Cultures

Lactic starters always include bacteria that convert sugars to lactic acid, usually:

Where flavour and aroma compounds such as diacetyl are desired the lactic acid starter will include heterofermentative organisms such as:

Starter Cultures

The primary function of lactic starters is the production of lactic acid from sugars

Other functions of starter cultures may include the following:

A good starter CULTURE will:

Convert most of the sugars to lactic acid

Increase the lactic acid concentration to 0.8 to 1.2 % (Titratable acidity)

Drop the pH to between 4.3 to 4.5

Food scientists frequently use the ability of bacterial cells to grow and form colonies on solid media to:

Food scientists frequently use the ability of bacterial cells to grow and form colonies on solid media to:

Streak plates

The streak plate technique

Bacteria are “streaked”over the surface of an agar plate so as to obtain single colonies.

Obtaining single colonies is important as it enables;

The Streak Plate Technique

Microscopic examination

Can provide information on the size

and shape of the bacteria

It cannot provide enough information

to enable bacteria to be identified

Microscopic views of stained bacteria