Types of Fermentation - Overview

Types of Fermentation - Overview

Types of fermentation

B. MANOHAR, CFTRI, MYSORE

[pic]

Fermentation:

• Describe any process for the production of a product by means of the mass culture of a microorganism

Age-old process – Sumerians (beer) , Egyptians (bread)

• Pasteur- 1857- microbes responsible for fermentation

Provides for:

Production of new products

Helps preserve foods

Alter texture of foods

Increase the quality and value of raw materials

Main advantages:

5 Create highly specific changes to foods

1 Minimum loss of nutritional quality

2 Lower energy consumption

3 Generally simple technology

• Utilization waste

 

The product of fermentation can either be:

-The cell itself –referred to as biomass production
•Bakers yeasts, lactobacillus

–A microorganism's own metabolite –a product from a natural or genetically improved strain
•Enzymes: Catalase, amylase, protease
•Metabolites
–Primary: Ethanol, citric acids, vitamins, polysaccharides
–Secondary: Antibiotics

–A microorganism's foreign product –a product from recombinant DNA technology or genetically engineered strain
•Insulin

–Biotransformation
•Chemical modifications made by an organism

Types of fermentation based on microorganism used

Bacteria: Acetobacter

Pediococcus

Lactobacillus (souring of milk to curd)

Leuconostoc

Streptococcus

Molds: (undesirable in foods but useful in pharma industries- anti-biotics)
Aspergillus (for making enzymes)

Mucor

Penicillium

Yeasts: Saccharomyces

Kluyveromyces

Bacterial fermentation

Homofermentative:

Produces a single by-product.

Glucose produces lactic acid

Heterofermentative:

Produces more than one by...

Similar Essays