FERMENTED FOODS

1.  INTRODUTION
 PRINCIPLE
 TYPES
 IMPORTANCE

2. Introduction
 Fermentation involves multiplication of microorganisms and
their metabolic activities are also encouraged, in contrast to
other preservation methods .
 In this microorganisms break down complex organic
compounds into simpler substances either in aerobic or
anaerobic conditions.

3. Principle of Fermentation
 Decomposition of carbohydrates by microorganisms
enzymes is called fermentation .
 It is process of breakdown of sugar into alcohol and carbon
dioxide.
 Fermentation of food results in the production of organic
acids , alcohols etc.

4. Types of Fermentation
 Fermentation is divided into 3 types
 Acetic acid fermentation eg: (wine, cider, etc.)
 Lactic acid fermentation eg: (pickles)
 Alcoholic fermentation eg: (brandy, whiskey, beer etc.)

5. Acetic acid fermentation
 The production of vinegar (acetic acid) from fruit juices is
probably one of the oldest organic acid fermentation
known. Acetic acid bacteria
 such Acetobacter aceti, A orlearnsis, A. schurzenbachi and
others.
 Eg; Wine

6. Lactic Acid Fermentation
 Lactic acid fermentation is an anaerobic intra - molecular
oxidation – reduction process.
 Both homo fermentative and hetero fermentative lactic acid
bacteria participated in food fermentation.
 Eg; Pickles

7. Alcoholic Fermentation
 Ethyl alcohol can be produce by fermentation of any
carbohydrate containing a fermentable sugar .
 (OR)
 A polysaccharide that can be hydrolyzed to a fermentable
sugar .
 Cider is one of the examples of alcoholic fermentation.

8. Importance of Fermentation
 Fermentation makes the foods easier to digest and the
nutrients easier to assimilate.
 Fermentation is also employed in the leavening of bread and
for preservation techniques.
 Fermentation also retains enzymes , vitamins , and other
nutrients that are usually destroyed by food processing.

9. BY
D.HARISH
111718012043
THE END