Microbiology of fermented
foods
Microbiology of Fermented
Foods
- Any partial breakdown of carbohydrates
taking place in the absence of oxygen.
- major fermentations used are lactic,
propionic, and ethanolic fermentations
Microbiology of fermented
foods
• 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.
• Fermentation also creates new,
pleasing food flavors and odors.
Fermented Foods
• Alcoholic Beverages
• Bread
• Dairy Products
• Other Fermented Foods
Production of Breads
• involves growth of Saccharomyces cerevisiae
(baker’s yeast) under aerobic conditions
– maximizes CO2 production, which leavens bread
• other microbes used to make special breads
(e.g., sourdough bread )
• can be spoiled by Bacillus species that
produce ropiness
• 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.
Cheese production
• Cheese is one of the oldest human foods and
is thought to have developed approximately
8000 years ago.
• About 2000 varieties are produced throughout
the world.
• All cheese results from a lactic acid
fermentation of milk, which results in
coagulation of milk proteins and formation of a
curd.
• All the major cheeses produced by dairy
fermentation are done by Streptococcus lactis.
• 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
• Dairy products can be fermented to yield a
wide variety of cultured milk products.
• Fermented milks have therapeutic effects.
• Acidophilus milk is produced by Lactobacillus
acidophilus. L. acidophilus may exhibit
anticancer activity.
• Bifidobacterium-amended fermented milk
products may also promote antitumorigenic
activity.
Single cell proteins
• Refers to the dried cells of microorganisms
such as algae, bacteria and fungi.
• Used as protein sources in animal feeds
including human food supplements.
– Eg. Pruteen - Made from the bacterium
Methilophilus methilotrophus.
– Spirulina – cyanobacteria of the genus Arthrospira.
Whole cells as well as beta carotenes from
spirulina are available.
Yeast as a food supplement
• Yeast for nutritional purposes is cultivated in
large aerated fermentors in a medium
containing molasses as an ingredient.
• At the end of the growth period, yeast cells
are recovered by centrifugation and washed.
• Nutritional yeast is heat-killed and usually
dried.
• Yeast cells are rich in B vitamins and in
protein.
Production of alcoholic
beverages
• Fermentation of fruit juice results in
wine. Most wine is made from grapes.
• Beer and ale is produced by the
fermentation of malted grains.
• Distilled beverages are produced by
concentrating alcohol by distillation.
Beer
• Beer
– “Beer is dear”
– 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
• Unmalted grains, such as rice or corn, may also be
used
Beer
• The starch in malt is converted to sugar by natural
enzymes.
• Sugars are then fermented by yeasts.
• The aqueous extract (wort) is separated by filtration,
hops added and boiled for several hours.
• Wort is then transferred to fermentation vessel (1-3
weeks).
• 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
• Wine
– “Wine is Fine”
– 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
• Grapes are harvested and crushed by
machines and the juice called must, is
squeezed out.
• Yeasts used can be of two types – wild
yeasts and Saccharomyces ellipsoideus.
• Fermentation is carried out in vats of various
sizes made of various materials.
• Wine is separated from the sediment and
then stored at lower temperature for aging.
• 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
Microorganisms as Foods
and Food Amendments
• variety of bacteria, yeasts, and other
fungi are used as animal and human
food sources
• probiotics
– microbial dietary adjuvants
– microbes added to diet in order to provide
health benefits beyond basic nutritive value
