Processes and Applications of Fermentation

Processes and Applications of fermentingHort-312 (1+1) return Fermented FoodDr. Ananta Saikia Sir, Murchana MalakarIntroductionFermentation is the process of producing a fermented product by the mass culture of micro organisms bear on in it 14. It is derived from the Latin word fevere meaning to boil.Biochemically, fermentation is a process in which an agent causes an organic substance to break down into simpler substances especially, the anaerobic breakdown of sugar into alcohol. It is the oldest intimately which is the most economical method of preserving provender 2.The local people have been utilise the microbes without knowing their effects to gravel the fermented products 10. For household purpose, fermentation is followed with simple processing methods. Due to the lack of sterility, the end products often match abstruse microbial population 8.Fermentation promotes digestibility and improve the health of human beings 6. It promotes the shelf-life reducing volume, less preparedness time and higher nutritive value. It helps in the detoxification of undesirable compounds such as phytates, polyphenols and tannins11. It also enhances the aroma and thunder of the fermented food.For industrial purpose, it is carried out on a large scale for manufacturing of the product. But in the second course Microbiology evolved as a science for the first time in the history of fermentation 3.Processes involved in fermentation7,13Acetic Acid Fermentation Acetobacter spp. is the main microorganism involved in this process. It aerobically converts the alcohol to acetic acid.Examples Wine, Cider and melt honey.Lactic Acid Fermentation It is carried out by lactic acid bacteria. Examples Pickles, sauerkraut, kimchi souse fermentation Yeast is the main micro organism involved in this process which yields ethanol. Example Brandy, Beer, whiskyAlkali fermentation It occurs in case of fish and seeds which are employ as condiment.Example Fish sauce, bagoong.Types of fermente d foodCereal based fermented food Cereal grains are considered to be on one of the most in-chief(postnominal) line of descent of carbohydrate, protein, vitamin and mineral. It improves the texture, aroma of the end product. Most common type of cereals (such as wheat, rice, sorghum or corn) is utilise for the preparation of fermented foods. The bacteria species involved includes Leuconostoc, Streptococcus, Bacillus, Pediococcus, Lactobacillus, and Micrococcus. Fungi genera include Fusarium, Cladosporium, Penicillium, Aspergillus, and Trichothecium. The yeasts include Saccharomyces10 (Steinkraus, 1998). panel 1 Commonly used cereal based fermented food and beverages 1,4,5,9, 12.Anarshe sift IndiaAng-kak Rice South East AsiaBagni Millet CaucasusBanku Maize GhanaBogobe sorghum molasses BotswanaBrem Rice IndonesiaBusa Rice EgyptChee-fan Wheat ChinaChicha Maize PeruChonju Rice KoreaDalaki Millet NigeriaDhokla Rice/Wheat IndiaDosa Rice IndiaDarassum Millet MongoliaHamanatto Wheat Japan Idli Rice India/SrilankaInjera Wheat/ genus Sorghum EthiopiaJalebies Wheat flour India/ Nepal/ PakistanKanji Rice India kaffir beer Kaffir corn South AfricaKisra Sorghum SudanLao-chao Rice China/ IndonesiaMe Rice VietnamMiso Rice and soybeans Japan/ China grandma Unbleached wheat flour India/ PakistanNasha Sorghum SudanOgi Maize/Sorghum NigeriaPuto Rice PhilippinesPozol Maize MexicoRabdi Maize IndiaSorghum Beer Sorghum/Maize South AfricaSake Rice JapanTakju Rice/Wheat KoreaTorani Rice India commemorate ketan Rice/ Cassava IndonesiaUji Maize/Sorghum KenyaVada Ceral IndiaLegume Based Fermented Foods Pulses are the chief sources of proteins. The micro organisms involved in it are Mucor sp., Aspergillus spp., Lactobacillus sp. , Saccharomyces sp.Table 2 Fermented foods of legumes 6.Aagya soya bean IndiaChee-fan Soybean ChinaDawadawa African locust bean NigeriaKecap Soybean IndonesiaKhaman Bengal gram IndiaMeju Soybean KoreaNatto Soybean JapanSoybean Milk Soybean ChinaTempeh Soybean Ind onesiaWaries Black gram IndiaFermented Milk Products The fermented milk products have higher nutritive value, violate keeping quality and it has a strong therapeutic potential. Micro organisms involved are Lactobacillus sp, Saccharomyces sp, Acetobacter aceti, Yeast.Table 3 call of Fermented milk products 6Buttermilk bovine USA/ AustraliaChhurpi Yak IndiaCurd Bovine, Buffalo IndiaCultured cream Bovine USAKoumiss Horse, Mare, Camel Russia, AsiaKefir Bovine, Goat RussiaLaktofil Bovine SwedenLassi Bovine IndiaLeben Ewe, Goat, Sheep Labenon, IraqQuark Bovine Germany, atomic number 63Viili Bovine Finlandyogurt Bovine/ Goat TurkeyFermented Fish centre of attention ProductsMeat and fish are the rich source of proteins. Fermentation helps in increasing the shelf life and also gives unique flavour and texture to the last product. It involves the micro organisms such as Actinomycetes, Pseudomonas, Yeast, Penicillium, Lactobacillus, and Micrococcus.Table 4 List of Meat and fish products 6Bacon Cured Meat EuropeBagoong Fish PhilippinesFish sauce Fish South East AsiaHam Meat EuropeKatsuobushi Fish JapanFermented Fruits VegetablesFermentation is the oldest method of extending the shelf life of perishable products.Table 5 List of fermented fruits and vegetables 6Gundruk Radish IndiaKimchi Radish KoreaOlive Olive SpainPickle Vegetable IndiaYan-taozih Peach ChinaSauerkraut Cabbage InternatinalSoidon Bamboo put on IndiaYan-tsai-shin Broccoli TaiwanBenefits of Fermented FoodsVariation in the types of fermented productsImportant ingredients can be prepared from itQuality is increase to a great extent.Preservation increases the shelf life.It helps in the recovery of a disease free life. birthday suit materials can be digested to a great extent.ConclusionFermented products which are associated with several cultural and social aspects contain a wide range of probiotics. The tactics which are practised by the ethnic groups reveal the coefficient of correlation of nature with the people including the micro flora. Value added methods are practised by genetic improvement, strains of micro organisms, using of immobilised systems which will lead to industrialization of the food products. Hence, the fermented products can be maximised and commercializing the technological development in impairment of financial support by the governing agencies.References1 Adams, M. R. (1998). Fermented weaning foods. In J. B. Wood (Ed.),Microbiology of fermented foods (pp. 790811). London Blackieacademic.2 Billings, T. (1998). On fermented foods. forthcoming http//www.living-foods.com.3 Caplice, E., Fitzgerald, G. F. (1999). Food fermentations role ofmicroorganisms in food production and preservation. InternationalJournal of Food Microbiology, 50, 131149.4 Chavan, J. K., Kadam, S. S. (1989). Critical reviews in food scienceand nutrition. 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