UNIT 5

FOOD FERMENTATIONS
LECTURE 6

FERMENTED FOODS

A very wide range of innumerable products of the food industry, such as sour cream, yoghurt,
cheeses, fermented meats, bread and other bakery products, alcoholic beverages, vinegar,
fermented vegetables and pickles, etc., are produced through microbial fermentation
processes. The efficiency of the strains of the organisms used, and the processes are being
continuously improved to market quality products at more reasonable costs.

Oriental and Indigenous Fermented Foods

A large number of fermented foods can be grouped under the heading of oriental and
indigenous fermented foods. Fermented foods of this type are produced in Asia and Africa and
are often associated with specific countries or areas. Most of the products are unknown in the
West but frequently have major nutritional role in the diets of the local population. Lactic acid
bacteria are involved in some of the fermentation but yeast and moulds are often the main
organisms responsible. Many are sold state fermentations or involve fermentations of more
than one type. Some of the products are manufactured on large scale but many are carried out
on a cottage industry or household basis. The major groups of these products with example/s
are given below:

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FERMENTED VEGETABLE FOODS

Sauerkraut

Sauerkraut is fermented fresh cabbage product. It is popular in USA and Europe. The main
organism involved in the fermentation of this pickle is lactic acid bacteria. Leuconostoc
mesenteroides followed by Lactobacillus plantarum.

FERMENTED SOYABEAN PRODUCTS

Tempeh

Tempeh is a highly popular soyabean preparation in Indonesia. The chief organism in this
preparation is the mould species of Rhizopus oligosporus. The soyabean mash is wrapped in a
banana leaves or kept in boxes and the mash is inoculated with tempeh fungus by addition of a

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portion of previous batch and allowed to ferment for about 24-48 hours at a temperature 30-
40oC until there is a good mycelium growth which is then sliced and prepared as per the taste
such as roasting or frying. The taste of the tempeh is considered to be bland but it is highly
nutritious.

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Soya sauce

Soya sauce is a very popular preparation of Japan which has received wide acceptance world
over. This is prepared by inoculating an aspergillus species mostly Aspergillus oryzae in a
mixture of soaked and steamed soyabean with roasted wheat in the ratio of 2:1. The mixture is
allowed to be incubated for 3 to 5 days. Subsequently, it is subjected to various processing
steps using Lactobacillus bacteria and the yeast Saccharomyces rouxii. After 3 months, the final
product is filtered, pasteurized and bottled for use.

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Miso

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Miso is made from fermented soyabeans and is a thick paste-like substance. Miso is
brownish in color and tastes extremely salty and tangy on its own. Saccharomyces rouxii and
Torulopsis are the yeasts and Pediococcus halophilus and Streptococcus faecalis are the
bacteria principally involved in Miso fermentation. While the most common use of miso is in
Japanese-style miso soup recipes, miso also adds a unique burst of flavor to salad dressings,
sauces and marinades, baked tofu, or vegetable dishes.

Vinegar

Vinegar is an alcoholic liquid. It is a sour taste. It is used primarily to flavor and preserve
foods and as an ingredient in salad dressings and marinades. It also acts as a cleaning agent.
The word is from the French Vin (wine) and aigre (sour).

Vinegar consists of 5 – 20% acetic acid(CH3COOH), water and other trace chemicals like
flavourings. The acetic acid is formed by the fermentation of ethanol by acetic acid bacteria.

Types Of Vinegar :

Many types but some common ones are;

1. Apple cider vinegar: Prepared from cider or apple. It has golden brown colour.
2. Balsamic Vinegar: Prepared from Trebbiano grapes. it has a dark brown
appearance.
3. Cane Vinegar: It is prepared from sugar cane juice.It is dark yellow golden
brown colour.
4. Distilled vinegar: It is prepared by fermentation of distilled alcohol.

Vinegar Production Process:

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There are three well-known processes of producing vinegar.

1. The Orleans Method

2. The Trickling, Quick Process
3. The Submerged Fermentation Method

Flow chart of vinegar production

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BEER

Beer is made from four basic ingredients:

Barley, water, hops and yeast. The basic idea is to extract the sugars from grains (usually barley)
so that the yeast can turn it into alcohol and CO2, creating beer.

Malting
The brewing process starts with grains, usually barley (although sometimes wheat, rye or other
such things.) The grains are harvested and processed through a process of heating, drying out
and cracking. The main goal of malting is to isolate the enzymes needed for brewing so that it’s
ready for the next step.

Mashing
The grains then go through a process known as mashing, in which they are steeped in hot, but
not boiling, water for about an hour, sort of like making tea. This activates enzymes in the
grains that cause it to break down and release its sugars. Once this is all done you drain the
water from the mash which is now full of sugar from the grains. This sticky, sweet liquid is
called wort. It’s basically unmade beer, sort of like how dough is unmade bread.

Boiling
The wort is boiled for about an hour while hops and other spices are added several times.
What are hops? Hops are the small, green cone-like fruit of a vine plant. They provide
bitterness to balance out all the sugar in the wort and provide flavor. They also act as a natural
preservative, which is what they were first used for.

Fermentation
Once the hour long boil is over the wort is cooled, strained and filtered. It’s then put in a
fermenting vessel and yeast is added to it. At this point the brewing is complete and the
fermentation begins. The beer is stored for a couple of weeks at room temperature (in the case
of ales) or many many weeks at cold temperatures (in the case of lagers) while the yeast works
its fermentation magic. Basically the yeast eats up all that sugar in the wort and spits out CO2
and alcohol as waste products.

Bottling and ageing

The flat beer is bottled, at which time it is either artificially carbonated like a soda, or if it’s
going to be ‘bottle conditioned’ it’s allowed to naturally carbonate via the CO2 the yeast
produces. After conditioning for a week to several months, the beer may be filtered and force
carbonated for bottling.

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Flow chart of Beer Production

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WINE

Wine is the product of grapes which can be obtained after alcoholic fermentation by yeast.
Technically it is the transformation of sugars of grapes by yeast under anaerobic conditions into
carbon dioxide, ethanol and some by products. Wine can also be produced by the fermentation
of the fruit juices, honey and berries.

a) Wine from Grapes: Basically two types of grapes: Red and white ones are used for production
of 2 different types of wines; namely RED WINE AND WHITE WINE. Grapes with a sugar content
of 15- 20% are appropriate for extraction after harvesting. Whole process involves stemming,
cleaning, crushing followed by addition of sodium or potassium meta-bisulphite to check the
growth of undesirable organisms. Crushed grapes so obtained are known as MUST.

b)Fermentation: Fermentation is carried out by adding 2-5% of wine yeast namely:

Saccharomyces crevisiae in the MUST. The contents should be mixed twice a day by punching

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the cap of floating grapes so as to allow the profuse growth of yeast due to increase in aeration.
This step helps in extraction of colour. Thereafter mixing should be stopped and anaerobic
fermentation is carried out by maintaining temperature at 24-270C for about 3-6days (in case of
red wine) and around 10 – 200C for about 4-12 days (in case of white wine).

c)Recovery: Once the fermentation is completed the fermented juice is drawn off and stored
under the atmosphere of CO2 for further fermentation for about 7 – 12 days temperature of
21-290C.

Thereafter wine is pasteurized before aging. During pasteurization the protein is precipitated
and removed. After filtering the wine is transferred in the wooden tanks. It is believed that
aging is important for imparting flavour, aroma, sanctity and colour to the wine. After aging
wine is ready to clarify and then it is bottled.

FERMENTED FOODS IN INDIA:

India has many fermented foods which involve fermentation for instance:

 Adding Yeast to food: To promote fermentation in food like Khamiri roti, bhatura, etc.
 Natural Fermentation: It can be done by leaving food overnight or for many days to
initiate natural fermentation (dosa, dahi, kanji, etc).
Fermented food contains good probiotic bacteria. Microorganisms in these fermented foods
have a lot of beneficial effects on the body. It helps to build a healthy gut and defends it against
bad bacteria. The fermented food support to build a stronger immune system.Some are

 Idli
 Dosa
 Dhokla
 Yogurt
 Kanji
 Appam
 Lassi

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