SCOPE

• BENEFICIAL ROLE
• FERMENTATION IN FOODS

BHM 207 - Food Safety and Quality

Theory- Beneficial Role of Microorganisms Slide 1 of 23
 BENEFICIAL ROLE OF
MICROORGANISMS

Sakshi Sharma
2020

BHM 207 - Food Safety and Quality

Theory- Beneficial Role of Microorganisms 2
 OBJECTIVE
• DISCUSS THE BENEFICIAL
ROLE OF MICROORGANISMS
IN FERMENTATION.
• IDENTIFY FOOD PREPARED BY
FERMENTATION

BHM 207 - Food Safety and Quality

Theory- Beneficial Role of Microorganisms Slide 3 of 23
 INTRODUCTION
LINK BACK:
Microorganisms leads to spoilage
of food
Sources of Contamination

BHM 207 - Food Safety and Quality Theory- Slide 4 of 23

Beneficial Role of Microorganisms
 INTRODUCTION

BHM 207 - Food Safety and Quality

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 INTRODUCTION
• Fermentation encourages replication
of microorganisms.
• Conversion of carbohydrates to
alcohols and CO2 or organic acids by
yeasts, bacteria or a combination of
these, under anaerobic conditions.

BHM 207 - Food Safety and Quality

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 INTRODUCTION
• Yeasts- bread, beer, wine
• Bacteria- fermented vegetables,
sausages
• Mould- miso, soy sauce
• Yeast and Bacteria- vinegar

BHM 207 - Food Safety and Quality Theory- Slide 7 of 23

Beneficial Role of Microorganisms
 INTRODUCTION
1. Natural fermentation- utilizes natural
flora of raw material.

2. Back sloping- uses small amount of

product from successful fermentation.

3. Controlled fermentation- utilizes pure

culture of single/ mixed species to
inoculate.
BHM 207 - Food Safety and Quality Theory- Slide 8 of 23
Beneficial Role of Microorganisms
 DAIRY PRODUCTS
Fermented milk-
• cultured buttermilk(streptococcus
cremoris)
• bulgarian buttermilk (lactobacillus
delbrueckii)
• kefir (kefir grains- milk culture)
• kumiss (mares milk)
BHM 207 - Food Safety and Quality
Theory- Beneficial Role of Microorganisms Slide 9 of 23
 DAIRY PRODUCTS
Yogurt- Streptococcus
thermophilus and Lactobacillus
bulgaricus
• The acid produced by
fermentation causes milk protein
to coagulate into a semisolid
curd.

BHM 207 - Food Safety and Quality Theory- Slide 10 of 23

Beneficial Role of Microorganisms
 DAIRY PRODUCTS
Cheese-
• Lactic acid fermentation
of milk resulting in
coagulation of milk
proteins to form curd.
• Curd is pressed and
ripened.
BHM 207 - Food Safety and Quality Theory- Slide 11 of 23
Beneficial Role of Microorganisms
 DAIRY PRODUCTS
Cheese- Streptococcus
lactis
Ripened- LAB +
enzymes+M.org
Unripened- starter m.org.
(milk protein with acid)

BHM 207 - Food Safety and Quality

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 DAIRY PRODUCTS
• Soft Cheese-
Camembert, Feta, Mozzarella
• Semi Soft Cheese-
Roquefort, Blue
• Hard Cheese-
Cheddar, Swiss
• Very Hard Cheese-Parmesan

BHM 207 - Food Safety and Quality Theory- Slide 13 of 23

Beneficial Role of Microorganisms
 FERMENTED VEGETABLES

Cabbage-
Sauerkraut(Germany)
Kimchi(Korea)
Pickle-
Salt stock
Dill
BHM 207 - Food Safety and Quality
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 CEREAL PRODUCTS

Bread-Saccharomyces cerevisiae
Idli- Leuconostoc mesenteroids
Ang-khak-monascus purpureus

BHM 207 - Food Safety and Quality

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 LEGUME PRODUCTS
Soyabean
Tofu-Mucor
Soy sauce, Miso- Aspergillus
oryzae
Tempeh (Indonesian food)-
Rhizopus oryzae
Natto (Japan)-Bacillus natto
BHM 207 - Food Safety and Quality
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MEAT AND FISH PRODUCTS
Meat-
Salami
Pepperoni
Fish-
• Sauce -nampla
• Paste-belacan- Aspergillus
BHM 207 - Food Safety and Quality
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 ALCOHOLIC BEVERAGE

BHM 207 - Food Safety and Quality

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 VINEGAR
Alcoholic Fermentation
Sugar yeast
Ethyl alcohol+ CO2

Acetic acid fermentation

AAB
Ethyl alcohol+O2 Acetic acid +H20

BHM 207 - Food Safety and Quality

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 VIDEO
(4:39)

BHM 207 - Food Safety and Quality

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 SUMMARY
Beneficial role of microorganisms-
Dairy Products
Vegetables
Cereal and Pulses
Meat and Fish
Alcoholic Beverages
Other Products
BHM 207 - Food Safety and Quality
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Microorganisms
 LINK FORWARD
With numerous benefits of
microgranisms, we cannot
overlook their undesirable
effects- food borne
diseases which lays
paramount importance on
provision of safe of food.
BHM 207 - Food Safety and Quality
Theory- Beneficial Role of Microorganisms Slide 22 of 23
 BIBLIOGRAPHY
Suri. S and Malhotra. A; Food Science,
Nutrition and Safety

WEBLIOGRAPHY
https://youtu.be/eksagPy5tmQ

BHM 207 - Food Safety and Quality

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Microorganisms