Microbial Fermentation in Food Production Yogurt Cheese Bread.pptx

Microbial Fermentation in Food Production and Yogurt

1. Microbial Fermentation in Food Production Yogurt Cheese Bread

2. Introduction Fermentation is a metabolic process in which microorganisms like bacteria, yeast, and molds convert sugars and starches into chemicals like alcohol, acids, and gases. This process occurs in the absence of oxygen (anaerobic conditions), and it is utilized to preserve food, enhance flavors, and create beneficial compounds.

3. Importance of Fermentation in Food Production: Preservation: Naturally extends shelf life by inhibiting spoilage. Flavor: Enhances taste and texture (e.g., yogurt, cheese). Nutritional Value: Increases digestibility and provides probiotics. Health Benefits: Supports gut health and immune function.

4. Microorganisms Involved In Fermentation Bacteria: Lactobacillus, Streptococcus Yeasts: S accharomyces cerevisiae Molds: Penicillium

5. Types of Microbial Fermentation: 1. Lactic Acid Fermentation: Converts sugars into lactic acid (e.g., yogurt, cheese, pickles) 2. Alcoholic Fermentation: Converts sugars into alcohol and carbon dioxide (e.g., bread, beer, wine) 3. Acetic Acid Fermentation: Converts alcohol into acetic acid (e.g., vinegar)

6. Fermented Food Products: Yogurt Cheese Bread

7. Yogurt A dairy product made by fermenting milk using beneficial bacteria.
Has a creamy texture and tangy flavor. Main microbes: Lactobacillus bulgaricus, Streptococcus thermophilus

8. Yogurt – Production Steps Steps: 1. Heating (85°C / 185°F): Destroys harmful bacteria
Denatures milk proteins for better texture 2. Cooling (43°C / 110°F): Brings milk to ideal temperature for fermentation 3. Adding Starter Culture: Contains Lactobacillus bulgaricus & Streptococcus thermophilus
Mix 2–3 tablespoons of active yogurt per liter 4. Incubation (4–6 Hours at 40–45°C): Bacteria convert lactose to lactic acid
Lactic acid thickens milk and gives tangy flavor

9. Health Benefits of Yogurt Fermentation: Rich in calcium, protein, and probiotics.
Aids digestion and supports gut health.
Strengthens immunity and may protect against osteoporosis.

10. Cheese Cheese is a fermented dairy product made by coagulating milk using microbes and enzymes.
Microbial fermentation plays a key role in developing the flavor, texture, and aroma of cheese.
Bacteria like Lactococcus lactis , Streptococcus thermophilus, and Penicillium are commonly used.

11. Continue.... Fermentation converts lactose into lactic acid, which helps in curd formation and preservation.
Different types of cheese are produced by using specific microbes, aging processes, and milk types.
Varieties: Mozzarella, Cheddar, Blue cheese

12. Cheese – Production Steps Steps: 1. 🥛Milk Collection & Standardization 2. 🌡️ Pasteurization 3. 🧫 Addition of Starter Culture 4. 🧪 Coagulation 5. 🔪 Cutting the Curd 6. 🔥 Cooking & Stirring 7. 🧂 Draining & Salting 8. 📦 Molding & Pressing 9. 🧊 Aging (Ripening)

13. Health Benefits of Fermented Cheese: Rich in probiotics that support gut health
Improves digestion and bowel regularity
High in calcium for strong bones and teeth May help maintain healthy cholesterol levels

14. Bread Bread is one of the oldest and most common fermented foods.
Made from a mixture of flour, water, yeast, and salt. Fermentation gives bread its soft texture and unique flavor.
Yeast (Saccharomyces cerevisiae) is the key microorganism used.
It converts sugars into carbon dioxide (CO₂) and alcohol:
Sugar → CO₂ + Alcohol (alcohol evaporates during baking)
CO₂ causes the dough to rise, creating air pockets inside the bread.

15. Bread – Production Steps Step: 1. Mixing 2. Fermentation (Proofing) 3. Shaping 4. Second Proofi 5. Baking 6. Cooling

16. Benefits of Bread Fermentation: Makes the bread soft, airy, and easier to chew
Enhances flavor through natural yeast activity
Improves digestibility by breaking down gluten and starches
Increases shelf life and reduces spoilage naturally

17. Comparison Table Food/Product Microbes Used Time Yogurt Lactobacillus, Streptococcus 4–6 hrs Cheese Lactococcus, Penicillium Days–months Bread Yeast Few hours

18. Health & Nutrition Benefits Improved digestion Enhanced taste Probiotic effects

19. Challenges & Safety Risk of contamination Proper storage required Hygiene is important

20. Conclusion : Fermentation is a natural, safe, and sustainable process that improves the flavor, texture, nutrition, and shelf life of food. Common fermented foods like yogurt, cheese, and bread are made using beneficial microorganisms. These foods are rich in probiotics, support digestive health, and are an important part of global food culture. Understanding microbial fermentation helps enhance food quality, preservation, and innovation in the food industry.