FOOD & BEVERAGE FERMENTATIONS

1. FOOD & BEVERAGE FERMENTATIONS

2. BEENISH GILANI SHARMEEN RAFIQUE MARIA IQBAL ALI RAZA GROUP MEMBERS

3. Important for living organisms. Provide energy Can be obtain from plants, animals and microorganisms FOOD & DAIRY PRODUCTS

4. ALCOHOLIC BEVERAGES: beers, wines, distilled spirits derived from sugars and starches. DAIRY PRODCTS: cheese, yoghurt, sour cream and kefir. FAT & MEAT PRODUCTS: fish sauce and fermented sausages. PLANT PRODUCTS: cereal based breads, fermented rice products, fermented fruits, vegetables, legumes, olives, soya sauce, coffee beans. TRADITIONALN FERMENTED FOODSTUFFS

5. Products orignally evolved as means of food presevations. Stabilize microbial activity Microbial biomass as noval food e.gmashrooms Microbial enzymes use as food processing aids.

6. Produced throughout recorded human history Manufacture worldwide by sugars derived from fruit juices, plat sap, honey. Drunk freshly Aged to modify their flavour Distilled to increase alcoholic strength ALCOHOLIC BEVERAGES

7. Zymomonas species ?????? Saccharomyces cerevsiae Bacteria involved in production

8. Non-distilled alcoholic beverges Partially germinated cereal grains Includes ales, lagers, stouts, 3-8% ethanol Hops for flavour and aroma Water yeast Beer brewing

9. 4 main stages: MALTING MASHING & WORT PREPERATION YEAST FERMENTATION (prepared but not ready to use) POST-FERMENTATION* Brewing process

10. Partial germination of barley grains Modify hard vitreous grains into friable with more degradable starch & hydrolytic enzymes Sock barley in water for 2 days at 10-16°C Increase moisture 45% Water drained out Aeration* MALTING

11. After steeping barley partially germinated for 3-5 days at 16-19°C Spread grains on malting floor Airated with moist cool air

12. Production of aqueous fermentation media. Extraction of fermentable sugars, amino acids, vitamins from malt. Aducants are also added. Roller-milled prior WORT PREPERATION

13. Starch hydrolysis Malt & adjunct starch to fermentable sugars. Malt enzymes degrades starch: β-Glucan hydrolysis, Protein hydrolysis. Mashing system: 1. infusion mashing 2. decoction mashing 3. temperature programmed mashing (modern) MASHING

14. S. cerevisiae as starter culture Selected on the basis of performance in brewery enviornment. Polypoid and more stable Undergoes alcoholic fermentation Ethanol, CO2, minor metobolites. Last for 2-7 days. YEAST FERMENTATION

15. Maturation of beer Condition for consumption CASK AND BOTTLE CONDITIONONG OF ALES KRAUENING LAGERING STORAGE AGEING PREVENTION OF OXIDATION POST FERMENTATION

17. Plant extract or fruit juice that contains sufficient levels of fermentable sugars. Berries of the grape vine, primarily cultivars of Vitisvinifera, which can be grown in most temperate regions of the world. Total world production is now approximately 1010L/annum Wine production

18. wine production because it contains high levels of fermentable sugars (mainly glucose and fructose; 160–240 g/L), The natural acidity (pH 2.8–3.8) inhibits potential spoilage organisms Grapes also have very pleasant flavour and aroma components. Most wines are table wines that normally contain up to 14% (v/v) ethanol. However, some regions produce wines fortified with ethanol, Grape juice

19. 1 The specific grape variety or mixture used (e.g. Muscat grapes contain highly characteristic flavour and aroma components, the terpene alcohols linalool. 2 The soil, local climate and the mode of grape cultivation 3 Grape maturity and condition at harvest 4 The methods of grape pressing and processing Factors that influence the properties of a wine.

20. 5 The primary fermentation, which generates variable quantities of ethanol, CO2, higher alcohols, esters, aldehydes and ketones 6 Any secondary fermentation to produce wine carbonation, or for acidity reduction via a malo-lactic fermentation, whereby malic acid is converted to lactic Acid 7 post-fermentation and maturation treatments. Factors that influence the properties of a wine.

21. Mechanical destemming, crushing and pressing to form the must Red wine must consists of the macerated fruit, whereas for white wines it is only the clarified juice that is fermented. Carbonic maceration, White wine earlier removal of skin and seeds PRODUCTION OF GRAPE MUST

22. Alcoholic fermentation of wine is carried out by indigenous yeast or added starter yeast. The fermentation rate is influenced by: 1 the starter yeast strain used or yeast strains that make up the natural microflora; 2 temperature; 3 pH; 4 initial sugar concentration; and 5 nutritional components of the batch of grape or supplement. WINE FERMENTATION

23. Once the juice is released from the grapes it will ferment spontaneously as it is immediately exposed to the natural indigenous microflora. Traditional fermentations are comparatively slow They can also be prone to some flavour and aroma defects due to the overactivity of certain yeasts. To ensure complete fermentation, and avoid production of unwanted flavourand aroma compounds, winemakers encourage the growth and dominance of S. cerevisiae. This may be achieved by adding SO2 to the grape must at a concentration of 30–50 mg/L, which inhibits non- Saccharomyces yeast and spoilage bacteria. Traditional spontaneous wine fermentations

24. Newer wine-producing regions have less well developed natural microflora. Therefore, added starter cultures are normally used. Use of starter cultures provides several advantages: it ensures completion of the fermentation and allows the fermentation rate to be controlled, to give a shorter lag period, and more even and rapid fermentation rates. Also, there is less opportunity for the production of off-flavoursby wild yeasts and bacteria, giving more consistent flavour characteristics and quality. Use of starter cultures

25. Such secondary fermentations include a yeast alcoholic fermentation in bottles or cask to create naturally carbonated sparkling wines. Malo-Lactic acid fermentation takes place, It reduces the acidity through the decarboxylation Secondary wine fermentation

26. A small amount of SO2 is added to prevent microbial activity. Some wine is stored for a period of a few weeks to several years in wooden casks, where it acquires additional flavour characters. wine is filtered, pasteurized or sterile filtered, and filled into bottles or other packages Post Fermentation treatment

27. when a natural solution of fermentable sugars is exposed to indigenous microbial activities is an alcoholic fermentation by yeasts, followed by bacterial oxidation of the ethanol to acetic acid (acetification). If sufficient acetic acid is produced it may be classified as vinegar. It is produced from fermentable substrates and alcoholic beverages and fruit juices and sugar syrups, molasses and honey, root starch. Vinegar

28. Alcoholic fermentation: This is an anaerobic process performed by specific vinegar-making strains of yeast, usually S. cerevisiaevar. ellipsoideus, Fermentation products are ethanol, CO2, and small amounts of glycerol, acetic acid and some higher alcohols. Acetic acid fermentation: The acetic acid fermentation is a highly aerobic process, essentially a biotransformation by acetic acid bacteria, involving incomplete oxidation of ethanol to acetic acid Vinegar Fermentation

29. Conversion of alcohol to acetic acid is largely a problem of aeration technology, There are three main techniques that can be used to achieve this 1 Traditional surface method: These traditional batch methods are generally slow and unpredictable Methods of acetification in vinegar manufacture

30. TRICKLING GENERATORS: These methods involve the movement of alcoholic liquid over surfaces on which films of acetic acid bacteria have become attached (a supported film system), and a good air supply is provided to facilitate ethanol oxidation. Methods of acetification in vinegar manufacture

32. Submerged methods are five times faster than the trickling methods and require less capital investment. Since their introduction Improved aeration efficiency, based on Fringsacetators, consists of a highly aerated stainless steel stirred tank reactor. This vessel is continuously stirred at 1450–1750 r.p.m. Submerged processes are usually operated automatically on a semicontinuous basis. SUBMERGED METHODS

33. Some vinegars may be decolorized using potassium ferrocyanide pasteurized at 75–80°C for 30–40 s prior to bottling. Recovery of acetic acid can be achieved solvent extraction methods. Finishing process

34. Dairy fermentations

35. Dairy fermentations

36. More recently popularized dairy products include fermented health drinks and foods,reffered to as probiotics. e.g Lactobacillus acidophilus Dairy fermentations

37. Use of pasteurized milk not only reduces the possibility of growth of potential pathogens . Also lowers the activity of certain milk enzymes that can affect some dairy fermentations. Fermentation generates lactic acid,which modifies milk proteins,and forms flavor.e.gdiacetyl,which imparts a buttery flover.

38. steps • Milk • Cream • Legal pasteurization • Aging • Ripening • Churning • Draining buttermilk • Washing Butter Production

39. Working • Pakaging • Storage • Butter

40. Yougert Production

43. http://www.youtube.com/watch?v=cvxTaCNP66w vidio

44. Fermented Plants Products

45. Ali RazaAnser

46. Fruits Cereals Leaf and root vegitable Legumes Oilseeds These are all used for the production of fermented foods.

47. Why fermentation? Improve digestibility Nutritional value Texture Flavour

48. Bread Sauerkraut Production Soya Bean Fermentation Coffee Cocoa Tea Detailed Discussion

49. A History of 4000 Years Yeast Purpose: Generate Carbon dioxide Add flavor, alcohol, acid, chemical modified Gluten to promote the expansion of dough. Bread Production

50. Wheat and several related cereal grains are used. Contain Gluten protein. Gluten Function Final flavor of the bread Dough making Elastic properties to the dough Dough trap CO2 and rise in volume Baking Bread protein is denatured and along with starch it forms the open crumb texture.