Types of fermentation
B. MANOHAR, CFTRI, MYSORE
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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...