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BCHEM 459
FOOD PROCESSING AND PRESERVATION
GROUP TWO
FERMENTATION
GROUP MEMBERS
• MUNIRU, FARUK KORSAH • 9430419
• SILAS, AMESHIKU • 9423119
• ERNESTINA, AKOSAH • 9422219
• AGYEMANG, EMMANUEL ADASI • 9421719
• NYAMADI, RICHMOND • 9431219
• STEPHEN, SARFO • 9434419
• BENEDICTA, NASHIFF JUNIOR • 9430619
• ABU, JENNIFER • 9436119
PRESENTATION OUTLINE
• INTRODUCTION
• CONCEPTS AND PRINCIPLES
• MECHANISM OF APPLICATION
• ADVANTAGES AND DISADVANTAGES
• CONCLUSION
• REFERENCES
INTRODUCTION
• Food processing is the conversion of raw materials or ingredients into a
consumer food product.
• Fermentation is an ancient technique of preserving food.
• The process is still used today to produce foods like wine, cheese,
sauerkraut, yogurt, and kombucha.
• Fermented foods are rich in beneficial probiotics and have been
associated with a range of health benefits — from better digestion to
stronger immunity
• This article takes a look at food fermentation, including its benefits and
safety.
What Is Food Fermentation?
• Fermentation could be described as a process in which
microorganisms change the sensory (flavor, odor, etc.) and functional
properties of a food to produce an end product that is desirable to the
consumer.
• Fermentation is the conversion of carbohydrates (plant foods) to
alcohols and carbon dioxide, or organic acids, using yeasts, bacteria,
or a combination of that, under anaerobic (no oxygen) conditions.
•
CONCEPT OF FERMENTATION.
• Fermentation occurs as a result of respiration by microorganisms.
• Based on this, Fermentation can be classified as aerobic or anaerobic
fermentation.
• Aerobic fermentation occurs in the presence of oxygen. It occurs in
higher animals and plants.
• In food preservation, aerobic fermentation does not occur.
ANAEROBIC FERMENTATION
• Conversion of complex organic compounds into simpler ones in the
complete absence of oxygen
• Anaerobic fermentation occurs in the locality of the
cytoplasm(cytosol) in microorganisms such as yeast, parasitic worms,
and bacteria.
C6H12O6 (glucose) → 2 CH3COCOO- + 2ATP(energy)
TYPES OF FERMENTATION
• Fermentation consists of two types; alcoholic fermentation and lactic acid
fermentation.
ALCOHOL(ETHANOL) FERMENTATION
•Ethanol fermentation is a type of fermentation where the end product is
ethanol (or ethyl alcohol). It is a three-step process.
• First, glucose is oxidized by glycolysis, producing two pyruvate molecules.
• Second, each pyruvate releases carbon dioxide to produce acetaldehyde.
• Third, acetaldehyde takes the hydrogen ions from NADH, consequently
producing ethanol and converting NADH back to NAD+.
LACTIC ACID FERMENTATION
There are two forms of lactic acid fermentation
HOMOLACTIC HETEROLACTIC
• In homolactic fermentation, one • In heterolactic fermentation one
molecule of glucose is converted molecule of glucose is converted
to two molecules of lactic acid to one molecule of lactic acid,
one molecule of ethanol, and one
molecule of carbon dioxide
PROCESS OF FERMENTATION IN
BREAD
ADVANTAGES OF FERMENTATION
• Improves digestive health.
• It improves the immune system.
• Makes food easier to digest.
• Source of beneficial lactic acid bacteria.
• Improves the availability of nutrients.
• May support heart health.
DISADVANTAGES OF FERMENTATION
• It is linked to the development of gastric cancer.
• Store-bought items loose beneficial bacteria.
• Slow process.
• High cost for mass utility
CONCLUSION
• Fermentation is the breakdown of carb like starch and sugar by
bacteria and yeast and an ancient technique of preserving food.
Common fermented foods include kimchi, sauerkraut, kefir, tempeh,
kombucha , and yogurt. These foods may reduce heart disease risk and
aid digestion, immunity, and weight loss. Not to mention, fermented
foods add tang and zest to your meals and are an excellent addition to
a healthy diet.
REFERENCES
• C.S. Pederson. Microbiology of Food Fermentations, 2nd ed. Westport, CT:
Avid Publishing Co., 1979.
• H.A. Direr. The Indigenous Fermented Foods of the Sudan. Wallingford,
Oxon: CAB International1994, p. 552.
• K.H. Steinkraus. Lactic acid fermentation in the production of foods from
vegetables, cereals and legumes. Antoine van Leeuwenhoek 49: 337–348,
1983.
• Y. Motarjemi, M.J. Knout. Food fermentation: a safety and nutritional
assessment. Joint FAO/WHO Workshop on Assessment of Fermentation as a
Household Technology for Improving Food Safety. Bull. World Health
Organization 74(6): 553–559, 1996.