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Fermentations in Food Industry
Food Biotechnology Fermentations in Food Industry Vinegar Soya Sauce Zeeshan Ahmad Filza Zarar Aneeqa Khurshid Tatheer Fatima Hanzala Jahangir Aimen Arshad Group H
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Alcoholic Fermentation
Vinegar Alcoholic Fermentation Acidic Fermentation Vinegar 9/19/2018 Group H
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Types of Vinegar Types White Vinegar Apple Cider Vinegar Wine Vinegar
Balsamic Vinegar Rice Vinegar Malt Vinegar Cane Vinegar Beer Vinegar 9/19/2018 Group H
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Acetobacter lavaniensis Saccharomyces cerevisiae
Selection Of Microbes Acetobacter Xylinum Acetobacter lavaniensis Saccharomyces cerevisiae Acetobacter aceti
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Starter Culture Primary Starter S.cerevisea Sec. Starter Acetobacter aceti Ingredients Quantity Distilled Water 100 ml Yeast Extract 0.5 gm Peptone 0.3 gm Manitol 2.5gm 9/19/2018 Group H
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Fermentation Of Vinegar
Acetification Raw material aging Sec. starter culture Primary Starter culture Aeration purification Packing Alcohol fermentation
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Biochemical Process Alcohol Fermentation Acetification
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Optimum Conditions Conditions Optimum Value Temperature 30-31C
Oxygen conc. 2mg/l pH 5.5
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Factors Effecting the Process
Oxygen Temperature
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Desired Characteristics
Flavor and Aroma High Viscosity Low Alcoholicity Acidity 4%
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Significance Of Vinegar
GALAXY, DAWN, SHANGRILLA, MITCHELLES, SHEZAN, NATIONAL, UNILEVER, DANPAK are some of the companies in Pakistan producing vinegar. Italy is the largest exporter of vinegar.
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Purpose Of Vinegar Fermentation
Uses Flavor Enhancer Soups, ketchups, Chinese cuisines Preservation Pickling Health benefits Low cholesterol, sour throat, low BP, Weight loss Increase Shelf life Low pH, prevent spoilage from pathogens
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Soya Sauce 9/19/2018 Group H
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Soya Sauce Fermentation
Complex fermentation Many organisms 9/19/2018 Group H
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Japanese Chinese Japanese vs. Chinese Soya Bean, Wheat, salt , water
Mild Taste, low salt Chinese Soya Bean, salt , water High salt, strong taste 9/19/2018 Group H
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Selection Of Microbes No Mycotoxins Salt tolerance Proteolytic Enzymes
9/19/2018 Group H
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Pediococcus halophilus
Microbes Aspergillus oryzae Saccharomyces rouxii Pediococcus halophilus Candida versatile 9/19/2018 Group H
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“Koji” Enhance Flavor Create “Miso” Amino acids Fatty Acids
Simple sugars Create “Miso” Release isoflavones Prevents cancer “Umani” Release glutamate Savory flavor 9/19/2018 Group H
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Soya Sauce Fermentation
Koji Brine Raw sauce Pressurized pasteurize Moromi Mature Mash P. halophilus refine Yeast 9/19/2018 Group H
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Aromatic phenolic compounds
Biochemical Pathway Sugars Pediococcus. halophilus EM- Pathway Lactic acid ethanol Acetic acid Aromatic phenolic compounds 9/19/2018 Group H
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Chemical Profile 9/19/2018 Group H
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Optimum Conditions Condition Values Temperature 45 C pH 4.6-5.2 Sugar
6% Salt 13% - 16% 9/19/2018 Group H
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Factors Preparation of Koji Flavor of Soya Sauce parameters values
effects Moisture 30% > 30% cause souring of koji due to increase growth of mold Oxygen Adequate level To maintain the growth of mold Flavor of Soya Sauce Salt conc. To maintain the growth of mold 9/19/2018 Group H
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Characteristics Final Product Saltiness and pH Aroma & Flavor
Redish Brown color Aroma & Flavor Saltiness and pH 9/19/2018 Group H
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Production and Distribution
Soy sauce was originated in china in 2nd century. Kikkoman Cultivation of soya beans quadruplet in china Companies in Pakistan DAWN SHANGRILLA MITCHELLES SHEZAN NATIONAL UNILEVER 9/19/2018 Group H
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“Essence of Japanese taste”
Add palatability and flavor to food Emphasize the taste of the ingredients Eradicate the smell of raw fish or meat Assist in digestion Acidify food by lowering pH Anti-bacterial effect enhances shelf life, storage and stability of preserved food 9/19/2018 Group H
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Thank You !!!! 9/19/2018 Group H
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