Fermentation as a Method of Preparing and Preserving Food PDF

# Fermentation as a Method of Preparing and Preserving Food ## By B. Monisha, II M.Sc., Biotechnology, Bon Secours College for Women ## Synopsis 1. Fermentation history 2. What is fermentation? 3. Fermentation method of preparing food 4. How fermentation preserves foods? 5. Additional benefits o...

# Fermentation as a Method of Preparing and Preserving Food ## By B. Monisha, II M.Sc., Biotechnology, Bon Secours College for Women ## Synopsis 1. Fermentation history 2. What is fermentation? 3. Fermentation method of preparing food 4. How fermentation preserves foods? 5. Additional benefits of fermentation 6. The fermentation of earth 7. Conclusion ## Fermentation History - Evidence suggest that fermented foods were consumed 7000 years ago in Babylon. - The study of fermentation is called **Zymology**. - Scientist speculate that our ancestors possible discovered fermentation by ancient and continued to use the process out of preference or necessity. - Benefits - nutritional value. ## What is Fermentation? - Fermentation is the decay of material using special bacteria which results in a more desirable product. - Fermentation is the biochemical conservation of sugars, starches, or carbohydrates into alcohol and organic acids by bacteria and enzymes. ## Cont.... - Symbiotic relations with some forms of bacteria they need (carbohydrates) and give (preserving agent). - A "starter culture" containing the preferred bacteria is introduced to the foods to be fermented. - This can be done by adding a small sampling from a previous batch. ## Fermentation Method of Preparing Food - Material cured in a brine solution (salt, water, sometimes spices and sugar) are naturally fermented or pickled. - Anaerobic bacteria convert carbohydrates to pickle. - Preserves the food, the brine protects the vegetables from aerobic organisms. ### Pickle - Vegetable created with vinegar fresh pack, or quick process method are not naturally fermentation. - The acid of the vinegar preserves the food and imparts the flavors of the herbs, and spices used. - Vinegar does not ferment foods, but is a product of fermentation. ### Bread - Bread is raised by the process of fermentation. - Yeast eat the sugar, creates carbohydrates carbon dioxide gas doubling the amount of food, and produces alcohol that is burned off in baking. - Essence bread is made with fermented (sprouted) grain to improve nutrition and digestibility and dried in a warm, low temperature environment. ## Assessment of Fermentation as a Household Technology for Improving Food Safety A paper published in Food Control, Volume 8, Issues 5-6, October-December 1997, Pages 221-226 (doi: 10.1016/S0956-7135(97)00021-2) shows that improving food safety through fermentation is an important factor in household safety. The abstract states, "...Food safety and nutritional aspects of lactic acid fermentation processes for the purpose of complementary food preparation at household scale in tropical countries were assessed during an FAO/WHO workshop held in Pretoria, South Africa in December 1995." ## Mind Map **fermentation** is in the center of a diagram, and the following concepts surround it: - **Temperature & enzymes** - **Gelatination** - **Vinegar & Pasteurization** - **Fermented Flour** - **Bread & Pickle** - **Homogenization** ## How Fermentation Preserves Foods - The desirable bacteria cause less deterioration of the food by inhibiting the growth of the spoiling types of bacteria. - Some fermentating processes lower the pH of foods preventing harmful microorganisms to live with too acidic and environment. - The fermentation process can be stopped by other means of preserving such as canning (heating), drying or freezing. - Heat (pasteurization 45 F) and low temperature (freezing 32F or below) stops the fermenting process by slowing or killing, the preferred microorganisms, and other bacteria. - The causes rotting disease, illness, and inedible foods. - When the good guys are present and happy, the food remains edible. ## Additional Benefits of Fermenting - Black Teas - Aged Cheese - Wine - Beer - Cocoa beans - Enhance the flavor of chocolate - Milk ## Conclusion - Other types of fermentation include mixed acid fermentation, butanediol fermentation, butyrate fermentation, caprote fermentation, acetone-butanol-ethanol fermentation, and glyoxylate fermentation. ## Thank you