FERMENTATION
John Envin Ramos Cardona
a metabolic process that converts sugar to acids, gases
and/or alcohol
occurs in yeast and bacteria, but also in oxygen-starved
muscle cells, as in the case of lactic acid fermentation
a chemical change with effervescence
an enzymatically controlled transformation of an organic
compound
What is fermentation?
DATE
PRODUCTS
PLACE
Ancient Times
7000 BC
Beer and wine
Assyria, Caucasia,
Mesopotamia, Sumer
6000 BC
Wine making
Georgia
5000 BC
Wine jars (artifacts)
Iran
3000 BC
Beer and fermented milk
products
Babylon
2600 BC
Bread
Egypt
1000 BC
Soy sauce & miso
China
600 BC
Cheese
Asia
500 BC
Preservation of fish &
meat
100 BC
Bread
History
Ancient Rome
DATE
PRODUCTS
PLACE
Modern Times
1700s
Vinegar from fruit pulp (remains of grapes, olives, or other
fruit after pressing for juice or oil); Gallic acid
1800s
Yeast induced fermentation
1850s
Bacteria produce lactic acid which preserves food
France
Pasteurization heat treatment to prevent unwanted Louis Pasteur
fermentation
Yeast + Grape juice = wine; the beginning of the science
of food fermentation
Late
1800s
Composting
1900s
Aseptic fermentation (no unwanted organisms)
History
Germany
DATE
PRODUCTS
PLACE
New Fermentations
1900 - 1920s
Industrial production of acetone, butanol, butanodiol
substrates for rubber production
1930s
Development of biotechnological methods of organic acid
production citric & gluconic acid
1945 - 1950
Industrial penicillin production, the first bacterial antibiotic;
first large scale production of pharmaceuticals
1950s - 1960s
Steroid transformations by fungal spores
1960s
Commercial production of amino acids using fermentation;
production of MSG, a flavour enhancer
1960 - 1980s
Mycotoxins, treatment and reuse of wastes
1970s
Enzymes produced by microbes for use in detergents, grain
processing, sugar production and fruit juice clarification
World-wide
1980s
Genetic Engineering techniques Insulin production
United Kingdom
History
United Kingdom, Germany ,
Russia
United States
Japan
Foods that have
been through a
process of
lactofermentation.
Preserves the
food, and creates
beneficial
enzymes, bvitamins, Omega3 fatty acids, and
various strains of
probiotics.
Natural
fermentation of
foods has also
been shown to
preserve nutrients
in food and break
the food down to
a more digestible
form
This, along with the
bevy of probiotics
created during the
fermentation
process, could
explain the link
between
consumption of
fermented foods and
improved digestion
What is Food Fermented?
CLASSIFICATION OF
FERMENTED FOOD
Yokotsuka (1982)
Campbell-Platt
(1987)
beverages
Odunfa (1988)
Kuboye (1985)
starchy roots
cassava-based
Vinegars
(Acetobacter)
cereal products
cereals
cereals
milhat sauces
and relishes for
the staples
milk products
(Lactobacilli)
dairy products
alcoholic
beverages
legumes
marayiss
beers and
other alcoholic
drinks
Pickles (Lactobacilli)
fish products
vegetable
proteins
beverages
akil-munasabat
food for special
occasions
fish or meat (enzymes
and
Lactobacilli)
fruit and vegetable
products
animal protein
plant protein
(moulds, with
or without
Lactobacilli and
yeasts)
legumes
alcoholic beverages
(yeast)
meat products
starch crop
products
miscellaneous
products
Sudanese
(Dirar, 1993)
kissar staples
Classifications of Fermented Food
MANUFACTURING COMPANY
Yakult Philippines, INC
Yakult
was
introduced in Japan
in 1935 by Yakult
Honsha Co. Ltd of
Japan, based on
discoveries made by
Dr. Minoru Shirota,
the
companys
founder Dr. Shirota
blazed a trail in the
field of preventive
medicine with his
studies on a type of
lactic acid bacteria
now
know
as Lactobacillus
casei strain Shirota
Yakult was
introduced to
the
Philippines
in 1978. Its
popularity
among
Filipinos has
significantly
grown in the
past 33 years.
The Yakult Plant at
Barrio
Makiling,
Calamba Laguna is
one of Asias best
production facilities
in
terms
of
technology,
sanitation
and
quality
control.
Here, the Yakult
product is produced
in
a
totally
sanitized
environment
following
strict
quality
control
standards
Yakult Philippines, INC
All the endeavors the company has
undertaken and continues to undertake
are guided by its principle to promote
to the health of the Filipino people.
Consistent with this principle, the company
continues to educate the Filipino
consumers on the health benefits of
the Lactobacillus casei strain shirota.
It seeks to supplement its expanding
market coverage with great missionary
zeal that good digestion leads to good
health.
Yakult Philippines, INC
Process
Yakult Philippines, INC
Yakult Philippines, INC
WINE MAKING
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