application of fermentation in food industry
What products can be produced by microbial fermentation?
In fact, by converting these by-products through the microbial fermentation process, different value-added products can be produced, including feed and food additives, single-cell protein (SPC), biofertilizers, bioplastics, chemicals, fuels, food grade pigments and nutraceuticals (Lin et al. 2019 ).
What is fermentation used for?
There is no doubt that fermentation is a significant field of research and that its potential applications are still expanding. Fermentation can be applied to manufacture pharmaceuticals, chemicals, and biofuels, and produce food, beverages, and animal feed.
How has the Industrial Revolution impacted the process of fermented foods?
There is also a discussion of how the industrial revolution has impacted the process of fermented foods and how fermentation is used to value food waste. The process of fermentation encompasses the biochemical activity of organisms throughout their life cycle, from growth to death.
Are fermentation methods competitive?
Fermentation methods have produced many products for many years, including chemicals, materials, food, and medicines. In general, and excluding medicines, industrials fermentations are less competitive compared to the chemical industries or agriculture.
Introduction
Fermentation is one of the ancient food processing technologies.Fermentation is defined as a process in which chemical changes occur in an organic substrate through the action of enzymes produced by microorganisms.For example, yeast enzymes convert sugars and starches into alcohol, while proteins are converted to peptides/amino acids.Fermentation takes place in the lack of oxygen that produces ATP (energy). microbenotes.com
Principle of Fermentation
The main principle of fermentation is to derive energy from carbohydrates in the absence of oxygen.Glucose is first partially oxidized to pyruvate by glycolysis.Then pyruvate is converted to alcohol or acid along with regeneration of NAD+ which can take part in glycolysis to produce more ATP.Fermentation yields only about 5% of the energy obtained by aerobic respiration. microbenotes.com
Types of Fermentation
1. Lactic acid homofermentation Glucose → Lactic acid 1. Homolactic fermentation is carried out by bacteria belonging to the genera Lactococcus, Enterococcus, Streptococcus, andPediococcus, and by some species of the genus Lactobacillus. 2. Homofermentative LAB ferment glucose to lactic acid. 3. Lactococcusspp. is used in the dairy starter culture. 2. Lactic acid heterofermentation Glucose → Lactic acid + Acetic acid + Ethyl alcohol + 2CO2 + H2O 1. Heterolactic fermentation is carried out by bacteria of the genera Leuconostoc, Oenococcus, and Weissella, and by heterofermentative lactobacilli. 2. Heterofermentative LAB ferment glucose with lactic acid, ethanol/acetic acid, and carbon dioxide (CO2) as by-products. 3. Propionic acid fermentation Glucose → Lactic acid + Propionic acid + Acetic acid + CO2 + H2O 1. Propionic acid fermentation is carried out by several bacteria that belong to the genus Propionibacteriumand the species Clostridium propionicum. 2. During propionic acid fermentation, both sugar and lactate can be used as the initial substrate. 3. When sugar is available, these bacteria use the EMP pathway to produce pyruvate; the pyruvate is carboxylated to oxaloacetate and then reduced to propionate via malate, fumarate, a
Limitations of Fermentation
Low scale production that requires high cost and high energyPossibilities of contamination.Natural variations over timethe product is impure which needs further treatment microbenotes.com
References
Admassie, M. (2018). A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World Journal of Food Science and Technology, 2(1), 19. https://doi.org/10.11648/j.wjfst.20180201.13Ciani, M., Comitini, F., & Mannazzu, I. (2018). Fermentation. Encyclopedia of Ecology, June, 310–321. https://doi.org/10.1016/B978-0-12-409548-9.00693-XGhosh, B., Bhattacharya, D., & Mukhopadhyay, M. (2018). Use of Fermentation Technology for Value-Added Industrial Research. Principles and Applications of Fermentation Technology, August, 141–161
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