fermentation range

presentation contains fermentation range

1. Introduction to fermentation range (commonly available products from Indian market) specially probiotics and Yogurt with detailed composition SUBMITTED BY MOHIT KUMAR SINGH 11302675 RB1e21- a03

2. Introduction The Ranges of Fermentation Processes Probiotics Yogurt

3. Fermentation is the process in which the chemical transformation of organic substances into simpler compounds carried out by the action of bio-catalysts (enzymes) produced by microorganisms like bacteria, molds or yeasts.

4. The Ranges of Fermentation Processes There are five ranges of fermentation process : Processes that produce microbial enzymes 2. Processes that produce microbial metabolites 3. Processes that produce microbial cells (biomass) as the products 4. Processes that produce recombinant products 5. Processes that modify substrates (transformation process)

5. Probiotics Probiotics  are live bacteria and yeasts that are good for your health, especially your  digestive system .  Example – Lactobacillus species (L. acidophilus, L. casei, L. reuteri, L. bulgaricus, L. plantarum, L. johnsonii, and L. lactis), Bifidobacterium species (B. bifidum, B. longum, B. breve, B. infantis, B. lactis, and B. adolescentis), and others microbes like Bacillus cereus , Non pathogenic Escherichia coli , Saccharomyces cerevisiae , Enterococcus faecalis , and Streptococcus thermophilus .

6. Food containing Probiotics

7. Standard Yakult (excludes variations such as in Yakult Light) contains : Sugar (sucrose, dextrose) Skimmed milk powder. Natural flavours. Live Lactobacillus casei Shirota strain, 6.5 billion per 65 mL bottle (concentration of 10 8  CFU/mL) Water. ViBact contains:  Bacillus mesentricus: 1 million  Clostridium butyricum: 2 million  Streptococcus faecalis : 30 million  Lactobacilus sporogenes: 50 million  (Lactic Acid Bacteria) 

8. Yogurt Streptococcus thermophilus Lactobacillus bulgaricus

9. Functional Properties  that of enabling lactose intolerant people to digest a dairy product;  that of inhibiting the growth of harmful bacteria (for example, Clostridium botulinum causing botulism).