FM211 11/23/2021

Food Technology Department

Ho Chi Minh City University of Technology
Vietnam National University - Ho Chi Minh City (VNU HCM)

FOOD MICROBIOLOGY
Lecturer: Tạ Thị Minh Ngọc

This course is designed for 3rd year students in Food Technology

FOOD MICROBIOLOGY

Part 3: Food microbiology

F&B industry
Chapter 7. MOs and Food Pharmaceutical
industry Why food History and the necessity of the discipline
Part 1. microbiology?
production Environmental
in industry and life.
Introduction science
MOs and fermentation Genetic engineering

Cell energy metabolism

Bacteria
What’s fermentation process? Morphological characteristics, structure,
Yeast
nutrition, growth, metabolic processes What is Mos?
Alcoholic fermentation Mold Part 2.
and genetic mechanisms. General microbiology
Phages
Lactic acid fermentation

Propionic fermentation
Food spoilage;
Preservation
How MOs in Measures to control MOs in food;
Fermentation
Part 3. Food Tech? Application of beneficial MOs in industrial
Food microbiology Upgradation production and life.

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FOOD MICROBIOLOGY

Part 3: Food microbiology

Chapter 7. MOs and Food

production
MOs and Food
MOs and fermentation

Cell energy metabolism Fermentation Spoilage

What’s fermentation process? + Transform a food’s properties in
- Undesirable changes
a beneficial way
Alcoholic fermentation + Important in food production Foodborne illness
Lactic acid fermentation + Provide better taste and texture - Infection with live organisms
- Intoxication with bacterial
Propionic fermentation toxins

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 3
Prescott Microbiology, 10th edition

FOOD MICROBIOLOGY Reviews

Part 3: Food microbiology Sources of energy to support the growth of MOs.

Chapter 7. MOs and Food

production

MOs and fermentation

Cell energy metabolism

What’s fermentation process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press
Prescott Microbiology, 10th edition
Does fermentation involve an electron transport chain?. 4

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FOOD MICROBIOLOGY Reviews

Cells energy metabolism
Part 3: Food microbiology
Objectif: ATP production from glucose
Chapter 7. MOs and Food
production • Additional ATP produced • No additional ATP produced
MOs and fermentation • Requires oxygen • Not requires oxygen
• pyruvate is completely • Recycles the NAD+ consumed
Cell energy metabolism oxidized to CO2 through the in glycolysis  provides a way
TCA cycle and OXPHOS of oxygen-independent ATP
What’s fermentation process? production

Alcoholic fermentation
Aerobie Anaerobie
Lactic acid fermentation Pdh - Pyruvate dehydrogenase Pdc - Pyruvate decarboxylase
OXPHOS - Oxidative phosphorylation Adh - Alcohol dehydrogenase

Propionic fermentation

Biomass
Acs - Acetyl-CoA synthetase

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 5
Prescott Microbiology, 10th edition

FOOD MICROBIOLOGY Reviews

Cells energy metabolism Glycolysis pathway - The Breakdown of Glucose to Pyruvate
Part 3: Food microbiology

Chapter 7. MOs and Food Embden–Meyerhof–Parnas (EMP)

pathway Entner–Doudoroff (ED)
production pathway
Pentose phosphate (PP)
MOs and fermentation pathway

Cell energy metabolism

What’s fermentation process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology – 2,3-keto-deoxygluconate →
ASM Press glyceraldehyde-3phosphate + pyruvate 6
Prescott Microbiology, 10th edition Textbook, section 9.2

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FOOD MICROBIOLOGY Reviews

Cells energy metabolism
Part 3: Food microbiology
Glycolysis by Embden–Meyerhof–Parnas pathway Occurs in most yeast and LAB
Chapter 7. MOs and Food
production

MOs and fermentation

Cell energy metabolism

What’s fermentation process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing
Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press
Prescott Microbiology, 10th edition
The glycolytic pathway can be divided into two stages: (1) glucose is trapped, destabilized, and cleaved into two
interconvertible three-carbon molecules generated by cleavage of six-carbon fructose; and (2) ATP is generated
7

FOOD MICROBIOLOGY Reviews

Part 3: Food microbiology Cells energy metabolism

Chapter 7. MOs and Food

Glycolysis by Pentose
production phosphate (PP) pathway
MOs and fermentation

Cell energy metabolism Occurs

− in paralelle with
What’s fermentation process? EMP
Alcoholic fermentation − in hetero-LAB

Lactic acid fermentation 1 glucose  1 ATP

Propionic fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology – https://www.sciencedirect.com/scie
ASM Press nce/article/pii/B9780128036990000 8
Prescott Microbiology, 10th edition 190

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FOOD MICROBIOLOGY Reviews

Part 3: Food microbiology Cells energy metabolism

Similar
Chapter 7. MOs and Food with EMP

production Glycolysis by Entner–Doudoroff (ED)

pathway
MOs and fermentation

Cell energy metabolism

Occurs in most G(-) bacteria
What’s fermentation process? Pseudomonas,
Rhizobium,
Alcoholic fermentation Azotobacter,
Agrobacterium...
Lactic acid fermentation

Propionic fermentation 1 glucose  1 ATP

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 9
Prescott Microbiology, 10th edition

FOOD MICROBIOLOGY

Part 3: Food microbiology

Chapter 7. MOs and Food

production

MOs and fermentation

Cell energy metabolism

What’s fermentation process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 10
Prescott Microbiology, 10th edition

10

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FOOD MICROBIOLOGY

Part 3: Food microbiology

Chapter 7. MOs and Food

production

MOs and fermentation

Cell energy metabolism

What’s fermentation process?

Organic substrate
Alcoholic fermentation
Sugars
Lactic acid fermentation Amino acids
Organic acids
Propionic fermentation Hydrolysis

Polysaccharide
Protein
Lipid

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 11
Prescott Microbiology, 10th edition

11

FOOD MICROBIOLOGY
What is fermentation process? Aspergillus orygae
Part 3: Food microbiology Mold?

Chapter 7. MOs and Food Anaerobic MOs

production  strict
 facultative
MOs and fermentation
Yeast
Cell energy metabolism
(Park et al., 2017)
What’s fermentation process?

Alcoholic fermentation Bacteria

Lactic acid fermentation

Propionic fermentation

Lactobacillus delbrueckii ssp.

bulgaricus LB340 (Le et al., 2006)
http://beerstreetjournal.com/lager-yeast-mystery-solved/saccharomyces-cerevisiae/

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 12
Prescott Microbiology, 10th edition

12

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FOOD MICROBIOLOGY
What is fermentation process?
Part 3: Food microbiology
Fermentation processes are performed by cells to extract energy from a starting material such as
Chapter 7. MOs and Food
glucose.
production
Fermentation processes do not consume oxygen, hence the extrapolation by some people that
MOs and fermentation
fermentation must occur in oxygen-free environments. A complete absence of oxygen is not a
Cell energy metabolism strict requirement for fermentation to occur, but oxygen is not involved in the chemical reactions.
What’s fermentation Fermentation does not involve an electron transport chain (ETC).
process?

Alcoholic fermentation The hallmarks of fermentation processes are

as follows:
Lactic acid fermentation 1. Energy is produced
2. Oxygen is not consumed
Propionic fermentation 3. The NADH/NAD+ ratio is
unchanged by the process
4. The hydrogen to carbon ratio is
unchanged between reactant and
product

Adams and Moss (2008) Food microbiology – RSC Publishing W. T. Godbey, 2014. An Introduction to Biotechnology Chapter 16. Fermentation, Beer, and Biofuels (p337)
Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 13
Prescott Microbiology, 10th edition

13

FOOD MICROBIOLOGY
What is fermentation process?
Part 3: Food microbiology

Chapter 7. MOs and Food

production Four unifying themes should be kept in

MOs and fermentation mind when microbial fermentations are

examined:
Cell energy metabolism
(1) NADH is oxidized to NAD+;
What’s fermentation
(2) O2 is not needed;
process?
(3) the electron acceptor is often either
Alcoholic fermentation pyruvate or a pyruvate derivative;
Lactic acid fermentation (4) an ETC is not used to re-oxidize NADH,

Propionic fermentation and this reduces the ATP yield per

glucose significantly.

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 14
Prescott Microbiology, 10th edition

14

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Propionic acid bacteria

FOOD MICROBIOLOGY (Propionibacterium spp.)

Part 3: Food microbiology

Chapter 7. MOs and Food Lactic acid fermentation

production
Yeast, Zymomonas spp
MOs and fermentation
Enterobacter,
Serratia,
Cell energy metabolism Bacillus species

What’s fermentation Lactic acid bacteria

(Streptococcus, Lactobacillus species),
process? Bacillus spp.,enteric bacteria
Enteric bacteria
Escherichia,
Alcoholic fermentation Enterobacter,
Salmonella,
Lactic acid fermentation Enteric bacteria and Proteus.
Escherichia,
Enterobacter,
Propionic fermentation Salmonella,
Clostridium spp.

and Proteus.

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 15
Prescott Microbiology, 10th edition

15

Propionic acid bacteria

FOOD MICROBIOLOGY (Propionibacterium spp.)

Part 3: Food microbiology

Chapter 7. MOs and Food Alcoholic fermentation

production
Yeast, Zymomonas spp
MOs and fermentation
Enterobacter,
Serratia,
Cell energy metabolism Bacillus species

What’s fermentation Lactic acid bacteria

(Streptococcus, Lactobacillus species),
process? Bacillus spp.,enteric bacteria
Enteric bacteria
Escherichia,
Alcoholic fermentation Enterobacter,
Salmonella,
Lactic acid fermentation Enteric bacteria and Proteus.
Escherichia,
Enterobacter,
Propionic fermentation Salmonella,
Clostridium spp.

and Proteus.

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 16
Prescott Microbiology, 10th edition

16

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Propionic acid bacteria

FOOD MICROBIOLOGY (Propionibacterium spp.)

Part 3: Food microbiology

Chapter 7. MOs and Food Mixed acid fermentation

production
Yeast, Zymomonas spp
MOs and fermentation
Enterobacter,
Serratia,
Cell energy metabolism Bacillus species

What’s fermentation Lactic acid bacteria

(Streptococcus, Lactobacillus species),
process? Bacillus spp.,enteric bacteria
Enteric bacteria
Escherichia,
Alcoholic fermentation Enterobacter,
Salmonella,
Lactic acid fermentation Enteric bacteria and Proteus.
Escherichia,
Enterobacter,
Propionic fermentation Salmonella,
Clostridium spp.

and Proteus.

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 17
Prescott Microbiology, 10th edition

17

Propionic acid bacteria

FOOD MICROBIOLOGY (Propionibacterium spp.)

Part 3: Food microbiology

Chapter 7. MOs and Food Butanediol fermentation

production
Yeast, Zymomonas spp
MOs and fermentation
Enterobacter,
Serratia,
Cell energy metabolism Bacillus species

What’s fermentation Lactic acid bacteria

(Streptococcus, Lactobacillus species),
process? Bacillus spp.,enteric bacteria
Enteric bacteria
Escherichia,
Alcoholic fermentation Enterobacter,
Salmonella,
Lactic acid fermentation Enteric bacteria and Proteus.
Escherichia,
Enterobacter,
Propionic fermentation Salmonella,
Clostridium spp.

and Proteus.
mixed acid fermentation or
butanediol fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 18
Prescott Microbiology, 10th edition

18

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FOOD MICROBIOLOGY
Input Output
Part 3: Food microbiology
Yeasts
Bacteria Alcools
Chapter 7. MOs and Food
Mold? Intermediate
production metabolites
Anaerobic MOs
MOs and fermentation Strict or To, pH, aw, O2 Organic acids
facultative Vitamins
Cell energy metabolism
Fermentation Antibiotics
What’s fermentation
Polysaccharids Food
process? Organic substrate Ethanol products
Enzyms
Sugars Lactic acid Brewery
Alcoholic fermentation
Amino acids Propionic acid Wine/ spirit/ cider
Lactic acid fermentation Organic acids Acetic acid Bread/ dough
Butyric acid Yaourt
Propionic fermentation Hydrolysis ... Chesses
Vinegar
Sourkrout
Polysaccharid Aroma
Protein Coconut jelly
Lipid Saussage
Adams and Moss (2008) Food microbiology – RSC Publishing
Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 19
Prescott Microbiology, 10th edition

19

FOOD MICROBIOLOGY

Part 3: Food microbiology

Chapter 7. MOs and Food

production

MOs and fermentation

Cell energy metabolism

What’s fermentation
process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation
1L 10L-50L 5K-50KL

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 20
Prescott Microbiology, 10th edition

20

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Part 3: Food microbiology

Chapter 7. MOs and Food

production

MOs and fermentation

Cell energy metabolism

What’s fermentation
process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation
https://doi.org/10.1016/B978-008045405-4.00272-X

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 21
Prescott Microbiology, 10th edition

21

Part 3: Food microbiology Alcoholic fermentation

Chapter 7. MOs and Food
production

MOs and fermentation

Cell energy metabolism

What’s fermentation
process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 22
Prescott Microbiology, 10th edition

22

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Part 3: Food microbiology Alcoholic fermentation

Chapter 7. MOs and Food Glycero-pyruvic fermentation is always
concomitant to alcoholic fermentation.
production
This could be due to:
MOs and fermentation
• the nonavailability of acetaldehyde, if it
Cell energy metabolism is bound by sulfite;
• the absence or low activity of pyruvate Glycero-pyruvic pathway Alcoholic pathway
What’s fermentation
decarboxylase;
process?
• the high activity of the aldehyde
Alcoholic fermentation dehydrogenase enzyme (under alkaline
pH) that catalyzes the reaction from
Lactic acid fermentation acetaldehyde to acetate
Propionic fermentation • Torulopsis magnoliae, Torulopsis
bombicola, Candida stellata,
Saccharomyces cerevisiae

The change from alcoholic to glycero-pyruvic fermentation occurs mainly because of the need to
regenerate NAD+ when the reduction of acetaldehyde to ethanol is not possible.
Adams and Moss (2008) Food microbiology – RSC Publishing
Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 23
Prescott Microbiology, 10th edition

23

Input Output
Part 3: Food microbiology Hanseniaspora
Saccharomyces
Candida
Chapter 7. MOs and Food Kluyveromyces
Alcoholic beverages:
Metschnikowia Yeasts • Wine
production Pichia
Bacteria • Cider
Saccharomycodes To, pH, aw, O2
Torulaspora • Beer
MOs and fermentation Zygosaccharomyces • Indigenous beverages
Cell energy metabolism Zymomonas mobilis Alcoholic fermentation
What’s fermentation
process? Sugar concentration Alcoholic industries:
Organic substrate • Ehtanol production
Alcoholic fermentation Ethanol concentration
Grape juice • Industrial solvants
Lactic acid fermentation Apple juice Milk
Must Meet
Propionic fermentation Rice, corn ... Dough
Molasse ...
Beet juice Indigenous products:
... • Kefir
• Saussages

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 24
Prescott Microbiology, 10th edition

24

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Part 3: Food microbiology Lactic acid fermentation

Chapter 7. MOs and Food

production

MOs and fermentation

Cell energy metabolism

What’s fermentation
process?

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Morphology of L. acidophilus NCFM

Adams and Moss (2008) Food microbiology – RSC Publishing http://dx.doi.org/10.1128/AEM.71.10.5794-5804.2005
Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 25
Prescott Microbiology, 10th edition

25

Part 3: Food microbiology Lactic acid fermentation

Chapter 7. MOs and Food Homolactic Fermentation Heterolactic Fermentation

production
Lactococcus, Leuconostoc,
MOs and fermentation Enterococcus, Oenococcus,
Streptococcus, Weissella
Cell energy metabolism
Pediococcus and some
What’s fermentation and some Lactobacillus
process? Lactobacillus

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 26
Prescott Microbiology, 10th edition

26

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Part 3: Food microbiology

Chapter 7. MOs and Food Lactococcus, Input Output Fermented milk:

Enterococcus, • Yogurt
production • Butter milk
Streptococcus,
• Sour cream
MOs and fermentation Pediococcus Homo-LAB • Kefir
Hetero-LAB
Cell energy metabolism Leuconostoc, To, pH, aw, O2
Bifidobacteria
Oenococcus,
What’s fermentation Cheeses:
Weissella • Soft cheeses
process? and some Lactic acid fermentation • Hard cheeses
Alcoholic fermentation Lactobacillus
Organic substrate Mesophilic fermentation
Lactic acid fermentation
Milk Thermophilic fermentation
Propionic fermentation Vegetables Meat and fish:
Yeast lactic fermentation
Meat • Saussages
... Mold lactic fermentation • Cured ham
• Salami
• Fish sauce

Adams and Moss (2008) Food microbiology – RSC Publishing

Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 27
Prescott Microbiology, 10th edition

27

Part 3: Food microbiology Propionic Acid Fermentation

Chapter 7. MOs and Food

production

MOs and fermentation

Cell energy metabolism

What’s fermentation genus Propionibacterium

process? species Clostridium propionicum

Alcoholic fermentation

Lactic acid fermentation

Propionic fermentation

Swiss-type cheese
Lactic fermentation Propionic fermentation
Lactose Lactate Propionic acid + CO2
Adams and Moss (2008) Food microbiology – RSC Publishing
Montville, Matthews and Kniel (2012) Food microbiology –
ASM Press 28
Prescott Microbiology, 10th edition

28

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