Fermentation Definition and Types Fermentation n In practice

Fermentation Definition and Types

Fermentation n In practice, fermentation is an art. Encourage growth of the right microorganisms and discourage growth of microorganisms that cause spoilage. Accomplished by adding salt or a starter culture to the food, or in some cases slightly acidifying it. C-5. 02 -- Fermentation

What is it? n n n Enzymatically controlled change in food Caused by microbes Changes caused by n Break down of components n n Glucose Pyruvate acid or alcohol + CO 2 Release of by-products C-5. 02 -- Fermentation

By-Products -- Changes and Advantages n Changes: n n n Color Texture Flavor Aroma p. H Advantages: n n n New products Increases shelf-life Increases variety of food products available C-5. 02 -- Fermentation

Starter Culture n A starter culture can be: n n Yeast, Bacteria, or Mold Influence quality characteristics; such as n texture, moisture content, no pathogens and their toxins, and taste. C-5. 02 -- Fermentation

Uses in the food industry End product Raw ingredient Starter culture Beer Barley and hops Yeast Bread Sugar in dough Yeast Yogurt Milk Bacteria Cheese Milk Bacteria Pickles Cucumber Bacteria Vinegar Cider, wine Bacteria C-5. 02 -- Fermentation

Yeast Fermentation n Saccharomyces cerevisiae n n n Uses sugar as fuel A fungus Food products n n Yeast breads Alcoholic beverages C-5. 02 -- Fermentation

Bacterial Fermentation n Lactic Acid n n Pickled vegetables (cabbage, cucumbers, olives) Semi dry and dry sausages Cultured dairy products Acetic Acid n n Two step process (yeast creates wine) Acetic acid bacteria creates vinegar C-5. 02 -- Fermentation

Mold Fermentation n n Antibiotics Flavor compounds Enzymes Two-step fermentation with mold includes chocolate and cheeses Products: n n Tempeh Soy sauce C-5. 02 -- Fermentation