Fermentation is the process of bioconversion of organic substances by microorganisms and/or enzymes (complex proteins) of microbial, plant or animal origin. It is one of the oldest forms of food preservation which is applied globally. Indigenous fermented foods such as bread, cheese and wine, have been prepared and consumed for thousands of years and are strongly linked to culture and tradition, especially in rural households and village communities. It is estimated that fermented foods contribute to about one-third of the diet worldwide.
During fermentation processes, microbial growth and metabolism (the biochemical processes whereby complex substances and food are broken down into simple substances) result in the production of a diversity of metabolites (products of the metabolism of these complex substances). These metabolites include enzymes which are capable of breaking down carbohydrates, proteins and lipids present within the substrate and/or fermentation medium; vitamins; antimicrobial compounds (e.g. bacteriocins and lysozyme); texture-forming agents (e.g. xanthan gum); amino acids; organic acids (e.g. citric acid, lactic acid) and flavour compounds (e.g. esters and aldehydes). Many of these microbial metabolites (e.g. flavour compounds, amino acids, organic acids, enzymes, xanthan gums, alcohol etc.) are produced at the industrial level in both developed and developing countries for use in food processing applications. A considerable volume of current research both in academia and industry targets the application of microbial biotechnology to improve the production, quality and yields of these metabolites.
Fermentation is globally applied in the preservation of a range of raw agricultural materials (cereals, roots, tubers, fruit and vegetables, milk, meat, fish etc.). Commercially produced fermented foods which are marketed globally include dairy products (cheese, yogurt, fermented milks), sausages and soy sauce. Certain microorganisms associated with fermented foods, in particular strains of the Lactobacillus species, are probiotic i.e. used as live microbial dietary supplements or food ingredients that have a beneficial effect on the host by influencing the composition and/or metabolic activity of the flora of the gastrointestinal tract. Probiotic bacterial strains are also produced and commercially marketed in many developed countries.
During fermentation processes, microbial growth and metabolism (the biochemical processes whereby complex substances and food are broken down into simple substances) result in the production of a diversity of metabolites (products of the metabolism of these complex substances). These metabolites include enzymes which are capable of breaking down carbohydrates, proteins and lipids present within the substrate and/or fermentation medium; vitamins; antimicrobial compounds (e.g. bacteriocins and lysozyme); texture-forming agents (e.g. xanthan gum); amino acids; organic acids (e.g. citric acid, lactic acid) and flavour compounds (e.g. esters and aldehydes). Many of these microbial metabolites (e.g. flavour compounds, amino acids, organic acids, enzymes, xanthan gums, alcohol etc.) are produced at the industrial level in both developed and developing countries for use in food processing applications. A considerable volume of current research both in academia and industry targets the application of microbial biotechnology to improve the production, quality and yields of these metabolites.
Fermentation is globally applied in the preservation of a range of raw agricultural materials (cereals, roots, tubers, fruit and vegetables, milk, meat, fish etc.). Commercially produced fermented foods which are marketed globally include dairy products (cheese, yogurt, fermented milks), sausages and soy sauce. Certain microorganisms associated with fermented foods, in particular strains of the Lactobacillus species, are probiotic i.e. used as live microbial dietary supplements or food ingredients that have a beneficial effect on the host by influencing the composition and/or metabolic activity of the flora of the gastrointestinal tract. Probiotic bacterial strains are also produced and commercially marketed in many developed countries.
1 comment:
pls visit fermentationtechnology.blogspot.com
Post a Comment