Unit 3

Homo, hetero -fermentation

• homofermentative
: producing a fermentation resulting wholly or principally in a single
end product —used especially of economically important lactic-acid
bacteria that ferment carbohydrates to lactic acid.

• heterofermentative
: producing a fermentation resulting in a number of end products —
used especially of lactic-acid bacteria that ferment carbohydrates
and produce volatile acids and carbon dioxide as well as lactic acid.
What is produced by the Heterofermentative and
Homofermentative pathways of glucose
fermentation?
• The homofermentative LAB catabolize glucose through the EMP
pathway to pyruvate which is further reduced to lactic acid by lactate
dehydrogenase.
• The heterofermentative LAB convert glucose to mixed acid products
(lactate, acetate, ethanol and carbon dioxide).
(a) Homo fermentative

(b) Hetero fermentative

 Lactic Acid Bacteria
▪ Phylum Firmicutes
▪ Class Bacilli
▪ Order Lactobacillales
▪ Genera Lactococcus Pediococcus
Lactobacillus Aerococcus
Streptococcus Carnobacterium
Leuconostoc Enterococcus
Oenococcus Tetragenococcus
Vagococcus Weisella

❑ Catalase- negative
❑ Devoid of cytochromes and porphyrins
❑ Microaerophillic
❑ Grow at temperatures from 5 to 45˚C

11
 Types of LACTIC ACID BACTERIA
HOMOFERMENTATIVE- Single fermentation product i.e. lactic
acid via glycolytic pathway

C6H12O6 [Link], L. casei 2CH3CHOHCOOH

Glucose Lactic acid

HETEROFERMENTATIVE- LA plus by products-ethanol, acetate

and CO2 via the 6-phosphogluconate pathway

C6H12O6 L. mesentroides 2CH3CHOHCOOH + C2H5OH + CO2

Glucose Lactic acid Ethanol

12
 Types of pathways
HOMOFERMENTATIVE HETEROFERMENTATIVE

13
Ethanol fermentation
FERMENTATION PRODUCTS
RAW MATERIAL PRODUCT

MILK •YOGHURT
•BUTTERMILK
•CHEESE

VEGETABLES •SAUERKRAUT
•KANJI
•KOCHO
•PICKLES

FRUITS •FERMENTED OLIVES

•SWEET CHERRY
•CAPER BERRIES

27
 YOGHURT
• Fermentation by culture of Lactobacillus delbrueckii subsp.
bulgaricus and Streptococcus thermophilus bacteria
• Serve as main vehicle of probiotics
•Positive effects on immune, cardiovascular and metabolic health
TYPES:-
• Natural yoghurt- Clean, slightly acidic and tart flavour
• Flavoured yoghurt- Added flavours or artificial sweeteners
• Greek yoghurt- Deliciously thick and creamy texture
• Set yoghurts- Fairly thick, flat surface with fruit or flavorings at
base

28
 Yoghurt
• In general, lactic acid bacteria (LAB) from several genera, including Lactobacillus,
Streptococcus, and Leuconostoc are predominant in fermented foods, but other
bacteria as well as yeast and fungi also contribute to food fermentations
• Yogurt is a popular fermented dairy product produced by lactic acid bacteria,
including Streptococcus thermophilus and Lactobacillus delbrueckii
subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid,
decreasing pH and causing milk protein to coagulate.
• Modern yogurt production involves culturing milk with live bacteria. The bacteria
produce lactic acid which coagulates the milk proteins, making yogurt thick and
slightly sour in flavor. The bacterial cultures required for producing yogurt are
Streptococcus thermophilus and Lactobacillus bulgaricus.
• the yogurt starter cultures (probiotics) is added into the cooled milk and incubated
until a pH of below 5 is obtained. This is called the fermentation process,
whereby lactose in the milk is converted to lactic acid, which lowers the pH.
• The yogurt starter culture of L. bulgaricus and Strep. thermophilus are facultatively
anaerobic, so the fermentation of yogurt with these bacteria progresses well in the
presence of oxygen.
• A fermented food, yogurt naturally contains lots of probiotic cultures
that strengthen the digestive tract.
• Greek yogurt is yogurt that has been strained to remove its whey,
resulting in a thicker consistency than that of unstrained yogurt,
while preserving yogurt's distinctive sour taste
• Some Greek yogurt also boasts added probiotics like Lactobacillus
acidophilus and Lactobacillus casei that may help increase the good
bacteria in your gut.
• Starter culture
• The starter culture Streptococcus thermophilus (ST) and Lactobacillus
delbrueckii subsp. bulgaricus (LB). Although they can grow independently,
the rate of acid production is much higher when used together than
either of the two organisms grown individually.
• ST grows faster and produces both acid and carbon dioxide.
• The formate and carbon dioxide produced stimulates LB growth.
• the proteolytic activity of LB produces stimulatory peptides and amino
acids for use by ST.
• These microorganisms are ultimately responsible for the formation of
typical yogurt flavour and texture.
• The yogurt mixture coagulates during fermentation due to the drop in pH.
The streptococci -5.0. The lactobacilli - pH 4.5. The following fermentation
products contribute to flavour:
• lactic acid
• acetaldehyde
• acetic acid
• diacetyl
• The most famous microorganisms involved in the process are the
yogurt culture starters Streptococcus thermophilus and Lactobacillus
delbrueckii subsp. Bulgaricus. Strains of Bifidobacterium and
Lactobacillus can also be mentioned for their probiotic features.
• Lactic Acid Bacteria (LAB) are commonly used for dairy
fermentation. While fermentating, the LAB generate bioactive
metabolites such as peptides, which are delivered when proteins
break down, whether it happens throughout milk fermentation or in
the gut.
• There are several peptide types. Some, called bacteriocins, are anti-
microbial, they can kill other species of bacteria or prevent them from
multiplying. These peptides modulate the gut microbiota
• Bioactive peptides promote health because they are believed to:
• lower blood pressure
• have anti-clotting activities
• have an anti-oxidant activity
• influence the immune response
• improve insulin sensitivity
• Yogurt-type peptides are worth mentioning since they have anti-
inflammatory effects that are greater than those of any other dairy
product
• Different fermented milks
• Among all fermented dairy products we can mention:
• Yogurt and Greek yogurt (milk fermented exclusively by Lactobacillus
bulgaricus and Streptococcus thermophilus )
• Sour cream (once milk is collected from farms, it is divided into two products
through centrifugation; cream and skim milk. Cream is the low density fraction.
After fermentation, the cream becomes sour cream)
• Cheese (the milk is coagulated by specific enzymes, then fermented. Depending
on the time of maturation and on different potential stages of cooking and
pressing, different types of cheese are obtained: soft or hard cheese)
• Kefir (drink made from fermented milk, fermentation includes specific bacteria
such as Torula kefir and yeasts such as Saccharomyces kefir)
• Skyr (fermented fresh acid-curd soft cheese made from skim milk)
 YOGHURT
RAW MILK
Pasteurization

PASTEURISED MILK
Homogenization
Lactobacillus delbrueckii
Cooling
subsp. bulgaricus
Incubation at 45˚C

RAW YOGHURT
Add fruit or Heat treatment
flavour Packaging
Heat treatment

PROCESSED YOGHURT
YOGHURT

36
 Other fermented milk products
Product Microorganisms involved
Kefir Streptococcus lactis, Lactobacillus
bulgaricus

Bulgarian buttermilk Lactobacillus bulgaricus

Kumiss Lactobacillus sp.
Sweet acidophilus milk Lactobacillus acidophilus
Sweet cream Leuconostoc citrivorum
Sour cream Streptococcus lactis, L. citrivorum

37
 BUTTERMILK
• Less acidulous liquid remaining after butter
separation from milk
• Contains less fat
• Streptococcus lactis or S. cremoris with
Leuconostoc citrivorum or L. dextranicum used
• Role of Streptococci is to develop the acidity
• Leuconostoc spp. produce volatile compounds,
giving characteristic aroma and flavour

38
Fermented milk
• The Lactococcus and Enterococcus genera are typically involved in
milk fermentations. Lactococcus is known to ferment milk into dairy
products other than yogurt, such as cheese, sour cream, and
buttermilk
 Pasteurized double toned milk

Heating (42˚C)

Culture inoculation

Buttermilk Incubation (37˚C)

Production Curd formation(0.7%)

Curd agitation

Addition of water

Homogenization and storage

40
BUTTERMILK

41
Fermented milk
• Acidophilus milk
 CHEESE
• Versatile food product, appealing to many palates and is suitable for all age
groups
• LAB commonly used is Lactococcus lactis subsp. lactis and Lactococcus lactis
subsp. cremoris
• LAB play role in ripening and development of flavours
• Cheese is valued for its portability, long life, and high content
of fat, protein, calcium, and phosphorus

44
45
CHEESE TEXTURE MICROORGANISM INVOLVED
Soft(unripened)
•Cottage Lactococcus lactis, Leuconostoc citrovorum

•Cream Lactococcus cremoris

•Mozzarella Lactobacillus bulgaricus, Streptococcus thermophilus
Soft(ripened)
•Brie and Lactococcus lactis, Lactococcus cremoris, Penicillium
Camembert camemberti, Penicillium candidium, Brevibacterium linens
Semi-soft (ripened)
•Gorgonzola and Lactococcus lactis, Lactococcus cremoris, Penicillium glaucum,
Roquefort Penicillium roqueforti

Hard (ripened)
•Cheddar Lactococcus lactis, Lactobacillus casei, Lactococcus cremoris,
Streptococcus durans
Very hard (ripened)
•Parmesan Lactococcus lactis, Lactobacillus bulgaricus, Lactococcus
cremoris, Streptococcus thermophilus

48
Bacteria is used to make cheese
• Thermophilic species such as Streptococcus thermophiles,
Lactobacillus helveticus, and Lactobacillus delbrueckii ssp. are
associated with Swiss- and Italian-type cheeses. Bacterial species can
also be classified as mesophilic because these microorganisms
ferment lactose only at 40◦ C or less.
the role of bacteria in the production of cheese
• Lactic acid bacteria are often called "starter cultures", as they play the
main role in converting the basic milk sugar, lactose, into lactic acid,
a step which lowers cheese pH and makes the cheese inhospitable to
many spoilage organisms and is the first step towards deliciousness.
• Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus
helveticus, and Lactobacillus lactis have been found in Cheddar
cheese and are believed, in some instances, to contribute to flavor
development. Some strains of these organisms and other lactobacilli
may contribute off-flavors to ripened cheese.
• Rennet is the enzyme(also known as rennin, which is a blend of pepsin
and chymosin extracted from animals and microbiological sources) is
utilized for milk curdling as the primary phase of cheese processing
technology
• Yeasts are used not only in the production of surface-ripened cheeses but
also as adjunct cultures in the vat milk in order to modify ripening
behaviour and flavour of the cheese
• Starter cultures for the production of Gouda and Cheddar cheese contain
mesophilic lactic acid bacteria, which grow optimally at temperatures
between 28°C and 32°C. For Gouda and Cheddar, all starter cultures
contain one or more strains of Lactococcus lactis subspecies cremoris or
Lactococcus lactis subspecies lactis
Bread
 Bread is one of the oldest prepared foods. Evidence from 30,000
years ago in Europe revealed starch residue on rocks used for
pounding plants.
 Bread is a staple food prepared from a dough of flour and water,
usually by baking.
 Bread is served in various forms with any meal of the day.
 Nutritionally, bread is known as an ample source for the grains
category of nutrition.
 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.
• Food fermentation in bread refers to the process where
microorganisms, primarily yeast and lactic acid bacteria, consume
sugars in the dough to produce carbon dioxide, causing the dough to
rise, and various flavor compounds that give bread its distinctive
taste, texture, and aroma. This process also develops complex flavors
and contributes to the bread's digestibility and nutritional value.
Common examples include sourdough, which relies on a starter
culture of wild yeast and bacteria
• The Process of Fermentation
• Leavening: Yeast feeds on the sugars in the flour, producing carbon dioxide
gas.
• Dough Rise: These CO₂ bubbles get trapped in the dough, causing it to rise
and develop a porous structure.
• Flavor Development: The fermentation process creates a variety of by-
products, including alcohol (which evaporates during baking), organic
acids, and other aromatic compounds.
• Sourdough: Sourdough uses a mixed culture of lactic acid bacteria and
yeast, which produce lactic acid in addition to carbon dioxide, resulting in
the bread's signature sour flavor and improved keeping qualities.
Key Microorganisms
•Yeast:The primary leavening agent, converting sugars into alcohol and carbon dioxide.
•Lactic Acid Bacteria (LAB):Found in sourdough, these bacteria contribute to the tangy flavor and improve the bread's nutritional
properties.
Benefits of Fermentation
•Flavor and Aroma:Fermentation produces complex compounds that contribute to the bread's unique taste and smell.
•Improved Digestibility:The process breaks down starches and proteins, making the bread easier to digest.
•Enhanced Nutritional Value:Fermentation can increase the bioavailability of vitamins and minerals.
•Shelf Life:The production of acids during fermentation can help preserve the bread.
Examples in Bread
•Sourdough Bread:Uses a starter culture of naturally occurring wild yeasts and lactic acid bacteria for leavening and its
characteristic tang.
Health Benefits
 Bread is a staple part of a healthy eating pattern as it is low in fat and
one of the best sources of fibre.
 Bread is an important component of healthy eating.
 Wholegrain bread also provides B vitamins (to help the body convert
food into energy efficiently), iron (for transporting oxygen around
the body), zinc (for the growth of cells, healing and fighting
infection), antioxidant nutrients such as vitamin E and selenium
(which protect cells from damage by toxic substances including
smoke pollution) and phyto-nutrients (plant substances that help
protect against disease).
Bread
Bacteria is used in fermentation of bread
• Lactic acid bacteria (Lactobacillus bulgaricus) and Baker's yeast
(Saccharomyces cerevisiae), independently and in combination were
used in the fermentation of bread. Their effects on the shelf life and
on the sensory characteristics were determined.

• Coliform bacteria
Idli
 Idli is a traditional breakfast in South Indian households,
especially in Andhra Pradesh, Karnataka, Tamil Nadu and
Telangana where it is a popular breakfast dish that is consumed
in numerous households.
 The cakes are made by steaming a batter consisting of
fermented black lentils (de-husked) and rice.
 In idli made with a 1:1 ratio of black gram to rice, batter volume
increased about 47 percent 12 to 15 hours after incubation at
30°C.
 Using a 1:2 ratio of black gram to rice, batter volume increased
113 percent and acidity rose to 2.2 percent in 20 hours at 29°C.
Health Benefits
 It is easy to digest and get flushed out easily.
 Idli is highly nutritious. You can make it more nutritious by
adding vegetables to the sambar. And the coconut chutney is
also delicious in same time highly nutritious.
 Idli is a light dish so it is not all difficult to digest
 Fermented Idli is rich protein, vitamin and carbohydrates.
• The indigenous microbes responsible for the fermentation of idli batter
are Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus
delbrueckii, Lactobacillus lactics, Lactobacillus casei, Leuconostoc
mesenteroides, Pediococcus pentosaceus, Pediococcus cerevisiae, and
Enterococcus faecalis.

Type of fermentation occurs in idli

• Overnight fermentation of idli batter allows the rapid growth of the
naturally occurring microorganisms viz. Leuconostoc mesenteroides and
Streptoccous thermophilus in grains/legumes/utensils. These
microorganisms divide and produce lactic acid and carbon dioxide that
make the batter anaerobic and leaven the product.
organisms helped the fermentation of rice idlis
• Bacteria associated are Leuconostoc mesenteroides, Lactobacillus
coryniformis, Lactobacillus delbrueckii, Lactobacillus fermentum,
Lactobacillus lactis.
• Yeast associated with fermentation are Saccharomyces cerevisiae,
Torulopsis candida, Trichosporon pullulans, Debaryomyces tamarii.
• Leuconostoc mesenteroides, Streptococcus faecalis, Lactobacillus
fermentum and Bacillus amyloliquefaciens were the predominant
bacteria responsible for souring and leavening of dosa batter.
• How is idli fermented?
• Idli is a fermented food of India which is prepared by steaming a
fermented blackgram (Phaseolus mungo L.) and rice (Oryza sativa
L.) batter. It makes an important contribution to the diet as a source of
protein, calories and vitamins, especially B-complex vitamins, com- pared
to the raw unfermented ingredients.
the bacteria for fermentation of idli and dosa come from
• This is because the normal flora of the Vigna mungo legume seed is self-
sufficient and serves as the starter culture for fermentation and leavening.
Studies have shown that the dominant microbes involved in this are lactic
acid bacteria like Leuconostoc and Lactobacillus.
• What happens during idli batter fermentation
• During fermentation the volume of idli batter increases from 1.62 to
3.2 times its original volume. This increased volume of idli batter is
due to the incorporation of lactic acid bacteria into the batter during
fermentation and entrapment of air.
organism is responsible for making the idli soft and fluffy
• A. Yeast is added to the batter use to make idli and dosas. Yeast
reproduces rapidly and produces carbon dioxide which gets trapped
in the batter. This makes the batter to increase in volume and make
the idli and dosas soft and fluffy.
• The bacteria responsible for the fermentation of Dosa and idli
are Streptococcus faecalis, Lactobacillus fermentum, and
Leuconostoc mesenteroids.
 SAUERKRAUT

• LA fermentation of salted and shredded

cabbage
• High nutritive value due to increased
digestibility compared to raw cabbage and
relatively low vitamin C losses
• Leuconostoc mesenteroides, Lactobacillus
and Pediococcus

64
PRODUCTION PROCESS

65
Sauerkraut
• Historically, four species of lactic acid bacteria (LAB) have been identified as
organisms that are present in sauerkraut fermentations: Leuconostoc
mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, and
Lactobacillus plantarum
• The first stage of sauerkraut fermentation involves anaerobic bacteria,
which is why the shredded cabbage and salt need to be packed in an
airtight container. At this stage the surrounding environment is not acidic,
just cabbagey.
• Sauerkraut is made by a process of pickling called lactic acid fermentation
that is analogous to how traditional (not heat-treated) pickled cucumbers
and kimchi are made. The cabbage is finely shredded, layered with salt,
and left to ferment.
• Sauerkraut and pickles, though? When made correctly, they don't contain
yeast — but rather, beneficial bacteria called lactobacilli. These lactic acid-
producing organisms actually help control candida and other bacterial
overgrowth.
Bacteria is in fermented vegetables
• Fermented fruits and vegetables can be used as a potential source of
probiotics as they harbour several lactic acid bacteria such
as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L.
Benefits
• Sauerkraut is a fermented food made from cabbage. It has been
consumed for thousands of years for its probiotic benefits and is rich
in vitamins C, B, A, K, and a variety of minerals. It has a tangy flavor,
crunchy texture, and is simple and cost-effective to make at home
SAUERKRAUT

68
 Soy products
Fermented soy
• Miso and tempeh are soybean-based fermented foods that are popular in
Japanese cooking. Miso is best known as the primary ingredient of miso soup,
while tempeh is a popular meat substitute similar to tofu. Soybeans are rich in
protein, so tempeh and miso are excellent choices for people who do not eat meat.
• How are soybeans fermented?
• Fermentation of soybean products requires a yeast, bacteria, mold, or a
combination of each. Usage of bacteria, mold, and yeast gives the fermented food
a special flavors, texture and aroma. During the process of fermentation, the
Chinese has transformed soybean into various types of soy foods.
• Yeast is also found in soy sauce, a fermented soy and wheat product. You can buy
this condiment off the shelf, but it's also an ingredient in many popular products
and dishes.
• Benefits
• Fermented soy, like miso, natto, and tempeh, is the best whole-food
delivery of probiotics with complete amino acids, phytonutrients, and
antioxidants. It is proven to be healing to the digestive tract and beneficial
around the world for human health. “Soy is only healthy if it is organic and
properly fermented.”
• fungi is used in soy sauce making
• Aspergillus oryzae
• Koji mold used in soy sauce brewing is a filamentous fungus belonging to
the genus Aspergillus and is roughly classified into three species:
Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii.
• Halophilic LAB – pediococcus halophilus
• Yeast – zygosaccharomyces rouxii
• Substrate breakdown – aerobic condition
• Mash stage – anerobic condition
Miso is a traditional Japanese fermented paste made from
soybeans and salt, often with rice, barley, or other grains. It is a
fundamental seasoning and flavor enhancer in Japanese
cuisine, used in dishes like miso soup and marinades, providing
a salty, umami-rich taste. Miso is a nutritious food rich in
vitamins, minerals, proteins, and beneficial microorganisms
from its fermentation process.

Miso is a traditional Japanese seasoning. It is a thick paste produced by

fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae)
Miso is a brown and salty fermented thick soybean paste. It contains vitamins,
microorganisms, salts, minerals, plant proteins, carbohydrates, and fat. Miso .
•Miso
•A fermented paste:
Miso is created by a lengthy fermentation process involving soybeans, salt, and a starter culture called kōji (a mold like Aspergillus oryzae).
•A versatile seasoning:
It adds a deep, savoury flavor and can be used in a wide variety of dishes beyond just soup, such as marinades, stews, and even in butter

Key ingredients and types

•Soybeans and salt: These are the core components of miso.
•Other ingredients: Rice, barley, wheat, or seaweed are often added to the fermentation mixture, influencing the final flavor
and color.
•Common varieties: Miso comes in different colors and flavor profiles, such as white miso (shiro miso), yellow miso, and
red/brown miso (aka miso), each with a slightly different taste and intensity.

Culinary uses:
•Miso soup: A classic Japanese dish where miso paste is dissolved into a dashi (stock) base.
•Flavoring agent: It adds umami and saltiness to broths, sauces, and dressings.
•Marinades and glazes: Its complex flavor makes it excellent for marinating meats or vegetables.
Nutritional benefits:
•Fermented food benefits:
As a fermented product, miso contains beneficial probiotics that are good for gut health.
•Rich in nutrients:
It is a source of proteins, vitamins, minerals, and antioxidants, which can contribute to its association with long life expectancies in populations
that consume it regularly.
 Fermented meat
fermentation process in meat
• Fermentation typically involves the introduction of bacteria or yeast that
convert certain meat nutrients into mixtures of carbon dioxide and alcohol.
This process of making fermented meat can both increase the flavor intensity
and prevent the end product from spoiling for relatively long periods of time.
• examples of fermented meats
• Sucuk, Hungarian Salami, Milano Salami, summer sausage, and Pepperoni are
the well known examples of fermented meat products.

Pepperoni
salami
• Fermentation is an ancient process that has been used to prevent
foods and this process is widely practiced in the meat industry as a
method of preparing and preserving meat. The bacteria,
Lactobacillus, Staphylococcus and Micrococcus, play the most
important role in this well known microbial process.
• starter cultures for meat
• Starters are microbial cultures used to promote and conduct the
fermentation of meat products. Bacteria, particularly lactic acid
bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as
yeasts and molds, may be used as starters.
• A starter culture is a microbiological culture which actually performs
fermentation. These starters usually consist of a cultivation medium,
such as grains, seeds, or nutrient liquids that have been well
colonized by the microorganisms used for the fermentation.
ALCOHOL FERMENTATION
alcoholic fermentation, also
referred to as, Ethanol
fermentation, is a biological
process in which sugars such as
glucose, fructose, and sucrose are
converted into cellular energy and
thereby produce ethanol and carbon
dioxide as metabolic waste
products. Because yeasts perform
this conversion in the absence of
oxygen ethanol fermentation is
classified as anaerobic.
 Conversation Mechanism

C6H12O6 C2H5OH + CO2

180 92 88

100 Kg 51.1 Kg 48.9 Kg

C6H12O6 ====> 2(CH3CH2OH) + 2(CO2) + Energy
(which is stored in
ATP)
Sugar ====> Alcohol + Carbon dioxide gas + Energy
(Glucose) (Ethyl alcohol)
Organisms used:
➢ Bacteria:
 Zymomonas mobilis
 Closteridium acetobutylicum
 Klebsiella pneumoniae
➢ Yeast
 Saccharomyces cerevisiae
 Saccharomyces carlsbergenesiae
 Saccharomyces saki
 Saccharomyces oviformis
 Candida utilis
 Mucur sp.
FERMANTABLE SUBSTRATE

 Sugary materials
 Starchy material
 Cellulosic materials
SUGARY MATERIALS:
Molasses
Suger cane
Sugar beet
Sweet potato
Sulfide waste
Weet sorgum
Whey
glucose
Succrose
Lactose
STARCHY MATERIALS
• cereals:

• wheat,maize,barley,sorgum,corn,r
ice
• Roots:
• potato,tropica
• Mild products:
• wheat flour,corn feed
CELLULOSIC MATERIALS
Wood
Paper waste
Agricultural waste
Fermentation media

Nutrient Raw material

Carbon molasses, starch
Nitrogen
• corn steep liquor, soybean meal,
pure ammonia or ammonium
salts, urea, nitrate salts,
phosphate salts
Vitamins biotin, yeast extract, beef
and growth extract, corn steep liquor,
factors wheat germ meal
CONDITIONS FOR FERMENTATION

Carbon sources: pure sugar or crude

sugars/molasses (10-18%).
Nitrogen sources: Mostly available in
the form of ammonium sulphate.
Growth factors: can be provided in the
form of molasses.
pH: 4.8-5.0.
Temperature: 70-80 F. Temp. can be
controlled by cooling jacket.
CONTN……..

Time: Depends on yeast strain.

Usual time is between 30 to
72hrs.

Yield: 0.4 gallon of ethyl alcohol per

one
gallon of molasses. 90%
carbohydrates can be
converted in to alcohol.
FERMENTATION PROCESS CARRY
OUT BY:
 batch fermentation
 Continuous fermentation
continuous fermentation is used
because of several advantages.
FERMENTATION
 Inoculums size:
In range of 3% to 10% with an
evrage about 4%
 Media:
10 -18%. Concentrations
greater than 20% are not employed as
they could be detrimental to yeast.
 PRODUCT RECOVERY

 Distillation is a separation process for a

mixture of liquids or oils. It relies on
differences in the boiling points of the
component liquids to be separated.
 Alcohol can be obtained by distillation
and column is known as rectified
column.
 Can also be recovered by fractional
distillation. Distillate contains 95.6%
ethyl alcohol and 4.4% water.
 BY-PRODUCTS
 Three byproducts generated
1. Carbon dioxide- used for production of
dry ice and pure form used for
preparation of soft drinks.
2. Yeast biomass- used for animal fodder
because it contains high protein,
vitamins etc.
3. Distillery effluents- used as a fertilizer
and animal feed.
 Ethanol Tolerance

Growth Tolerance Production Tolerance

Ethanol level Ethanol level

at which at which
Growth ceases Ethanol production ceases

6-9% wt/vol 15% wt/vol or higher

USES:
 Fuels
Some alcohols, mainly ethanol
and methanol can be used as an alcohol
fuel
 Preservative
 Solvents
 Alcohols have applications in industry
and science as reagents or solvents
ethanol can be used as a solvent in
medical drugs, perfumes and vegetable
essences such as vanilla
 Alcoholic beverages
 Antifreeze
 Antiseptics
 Ethanol can be used as
an antiseptic to disinfect the skin.
CONCLUSION
 Thus alcohol production is an
important fermentation because of
following reasons:
1. Gives ethyl alcohol used for
consumption as well as industrial
purposes.
2. Gives byproducts like carbon dioxide,
yeast biomass, fertilizer etc.
3. Gives effective utilization of agro-
waste eg. Molasses, sulphite waste
liquor etc.
INTRODUCTION

❑Fungi are used in Industries for manufacturing

large varieties of useful materials for mankind such
as Metabolites,enzymes and food.

❑The Filamentous fungi are used in many different

process in food Industry for manufacture of different
metabolites and variety of other processes.

❑Few are listed in following table

FOOD APPLICATION USEFUL PRODUCTS OTHER PROCESSES

Baking Alkaloids Bioleaching

Brewing Antibiotics Biological control

agents
Cheese making Ethanol Bioremediation of
soils
Mushroom Enzymes Coal Solubilisation
Cultivation
Oriental food Gibberellins Dyes
fermentations
Quorn-Mycoprotiens Immuno modulators Microencapsulation

Organic acids Mycorrhizal

inoculants
Polysaccharides Waste Treatments

Vitamins
[Link]
production
[Link](Medicine)
industries
[Link]
Processing
PRODUCTION OF ALCOHOL
Saccharomyces cerevisiae presence of excess
glucose represses respiration. In principle, materials
rich in sugars (or starches) are then fermented
resulting In the production of alcohol.

Mainly three products

I. Beer
II. Wine
III. Sake
Species(used) Name The yeast hydrolises sugar,
commonly sucrose, to
 Saccharomyces pyruvic acid via the EMP
cerevisiae pathway, and then
acetaldehyde to ethanol. The
 Saccharomyces
reaction is exothermic, and
carlsbergensis unless the heat is dispersed,
 Saccharomyces the reaction is slowed.
Further, though up to 50% of
uvarum sugar can yield alcohol, by
weight, the solution rarely
goes beyond 15% ethanol,
because the fungus is
sensitive to high
concentrations of ethanol.
➢Ales and lager use cereal grains, commonly
barley, as the basis of fermentation. Grain is dried,
then germinated synchronously.
➢The germination process involves release of
amylases within the grain. These enzymes are then
used to digest the starch of a batch of ground
cereals mixed into a mash, resulting in the release
of hexoses. The resulting wort is drained off.
➢After various treatments, including addition of
hops, the liquid is inoculated with specific yeasts
and the mixture fermented for a short period.
Organism Used - Aspergillus oryzae
 Sake is a Japanese beverage made from
rice. Steamed rice is inoculated with
Aspergillus oryzae to produce koji.
 Further rice mash is lactic acid fermented
using bacteria and yeasts. The mash and
koji are mixed and fermented for around
20 days, when the alcohol concentration
has reached around 18%.
 The product is filtered, pasteurized and
stored before consumption.
•Soya Sauce
•Blue Cheese
•Colours
•Flavours
Introduction
➢Fungi may be the food, or may make the food
edible following processing. Processing may make
it possible to consume the foodstuff by adding,
modifying or removing components, including
flavours, nutritional elements such as vitamins or
colours to enhance the appeal of the food

➢Their use dates back to the start of the

civilisation, when breads and wines were first
made deliberately
  Soya beans are
soaked, cooked to
remove contaminants,
and then mixed with
Fungi used roasted wheat.
Aspergillus oryzae  The fungus Aspergillus
Saccharomyces oryzae is added to the
rouxii mix, and the
amended mix kept
aerobically for 20 to
40 hours at 25 C. The
fungus produces
invertases, amylases
and cellulases, which
degrade the soya
paste.
  Various cheeses are sold
that have been stab-
inoculated with a strain
of Penicillium
 Fungiused-
roquefortii. The result is
Penicillium a blue streak or vein
roquefortii through the cheese. The
fungus imparts a strong,
pungent flavour due to
the aerobic production of
methyl ketones. Famous
blue cheeses include:
Roquefort, Gorgonzola,
Stilton, and Danish Blue.
Flavours and
Colours
➢ fungi are responsible for a range of flavours
including terpenes, menthol and lactones.

➢Fungi produce a range of compounds that alter

the colour of food.

Ex-Monoascus purpureus has been traditionally

used for the production of red wine
indole
 Gram positive
[Link]
MR TEST
VP TEST
E book -Presscott page 1053