1. Lecture 3 Benefits of Fermenting Foods
FE308- Fermentation Technology
Spring 2016
Lecture 3
Benefits of Fermenting Foods

2. 1.Improving Food Security a)Food Preservation b)Salvaging waste foods c) Removal of anti-nutritional factors d)Antimicrobial activities Organic acids Bacteriocins Hydrogen peroxide Diacetyl Ethanol 2.Increasing income and employment 3.Health benefits a)İmproving nutrition b)Vitamin c)Digestibility d)Lactose intolerance e)Probiotics f) Cholesterol g)Anticancer effects h)Stimulation of immunological system ı)Medicinal benefits. j)Other 4.Improving cultural and social well being 5.Malolactic fermentation

3. 1.Improving Food Security
Fermentation technologies play an important role in ensuring the food security around the world through improved food preservation, increasing the range of raw materials that can be used to produce edible food products and removing anti nutritional factors. a)Food Preservation b)Salvaging waste foods. A wide range of waste products are fermented to produce edible food products c) Removal of anti-nutritional factors.For ex:in Kawal fermentation toxins are romoved from leaves. d)Antimicrobial activities Organic acids- LAB produce lactic acid, formic acid, propionic acid, acetic acid and it reduce pH and can inhibit undesirable m.o’s. Bacteriocins-Bactericidal polypeptides or proteins and heat stable at acid pH. Hydrogen peroxide-It is bacteriostatic at low concentration and bactericidal at high concentrations Diacetyl-produced by several species of LAB through metabolism of citrate. Ethanol-inhibitory to other m.o’s.

4. Bacteriocins
Bacteriocins are ribosomally synthesized single polypeptides or posttranslationally modified ones that are usually inhibitory only to closely related bacterial species

5. Bacteriocins that form large complexes with other macromolecules
Bacteriocins of LAB
Main
category
Characteristics
Subcategory
Examples
Class I
Lantibiotics
Type A
Type B
Nisin
Mersacidin
Class II
Nonmodified heat-stable bacteriocins containing peptides with molecular masses of 10 kDa
Subclass IIa
Subclass IIb
Pediocin AcH
Enterocin FH99
Pediocin 34
Lactacin F and Lactococcin G
Class III
Protein bacteriocins
with molecular masses
of 30 kDa
Helveticin J
Lactacins A and B
Class IV
Bacteriocins that form large complexes with other macromolecules
Leuconosin S
Lactococcin 27

6. SOME USEFUL BACTERIOCINS FOR THE DAIRY & FOOD INDUSTRY
Genus of Bacteria
Lactococcus lactis subsp. lactis
Pediococcus acidilactici
Pediococcus peantosaceus
Leuconostoc spp.
Lactabocillus sake
Lactabocillus plantarum
Lactabocillus helveticus
Carnabacterium piscicola
Bacteriocin Produced
Nisin A,Z
Pediocin PA-1, AcH
Pediocin 34
Leucocins
Sakacin A
Plantaricin
Helveticin J
Carnocin/piscicolin

7. Hydrogen Peroxide Strong oxidising effect on the bacterial cell wall
Can oxidise sulfhydryl groups of cell proteins and membrane lipids
H2O2 producing reactions scavenge oxygen, thereby creating anaerobic environment that is unfavourable for some microorganisms
Antimicrobial activity is enhanced by the presence of Lactoperoxidase and thioccyanate
SCN- + H2O OSCN- +H2O

8. Diacetyl
Identified By Van Neil et al.(1929) as the aroma and flavor component in butter
Produced by species and strains of genera Lactobacillus, Leuconostoc, Pediococcus and Streptococcus
More active against Gram negative bacteria, Yeasts and molds than against Gram Positive bacteria
Reacts with the arginine binding protein of Gram negative bacteria, thereby interfering with the utilization of arginine

9. a)İmproving nutrition
3.Health benefits
a)İmproving nutrition
Lactic fermentatiom improves nutritional value thgrogh incerasing level of aminoacids.Again, they break down large molecular sized nutrients and incerase digestibility and reduces toxic metabolites
b)Vitamin
Sac. cerevisiae is able to concentrate large quantities of hiamin,nicotinic acid,biotin an thus form enriched products.
Palm wine inWest Africa is high in vitami B12,which is very important for people with low meat intake.
c)Digestibility
M.o’s produces ceratin enzymes which arenot synthesized by humans such as cellulases.

10. What are Probiotics?
Probiotics are defined as live microbes which when administered in adequate amounts confer a beneficial health effect on the host--- WHO 2002
Lactobacillus species
L. acidophilus
L. casei (rhamnosus)
L. reuteri
L. bulgaricus
L. plantarum
L. johnsonii
L. lactis
Bifidobacterium species
B. bifidum
B. longum
B. breve
B. infantis
B. lactis
B. adolescentis
Others
Bacillus cereus
Non pathogenic Escherichia coli
Saccharomyces cerevisiae
Enterococcus faecalis
Streptococcus thermophilus

11. The Probiotic History
Ellie Metchnikoff, the first scientist who proposed the therapeutic use of lactic acid bacteria.
Lactic acid bacteria were first discovered by Pasteur in 1857
Their isolation from rancid milk was reported in 1878 by Lister.
In 1889 Tissier discovered Bifidobacterium spp.
The first stable cultures of Lactobacillus casei strain Shirota were made in 1930 by Dr. Minoru Shirota

12. Why are Probiotics important for Human health?
Destroy the gut micro flora
Antibiotics
Problems in digestion
Alcohol consumption
Problems in absorption of nutrients in the body
Emergence of antibiotic resistant strains
Stress
Probiotics

13. Lactic acid as the major metabolic end product Saccharolytic organisms
Lactobacillus strains:
Bifidobacterium strains:
Acid tolerant
Lactic acid as the major metabolic end product
Saccharolytic organisms
Produce acetic and lactic acids without generation of CO2
They are lactic acid bacteria (LAB)
Source:
Raw and fermented dairy products
Fresh and fermented plant products
The reproductive and intestinal tracts of humans and other animals.

14. Features of Probiotics
Non-pathogenic
Nontoxic
Resistant to gastric acid
Adhere to gut epithelial tissue
Produce antibacterial substances
It should persist for short periods in the gastro-intestinal tract
Able to resist the antibacterial mechanisms that operate in the gut
Need to avoid the effects of peristalsis, which tend to flush out bacteria with food
Resistant to the bile acid

15. Mechanism of action of Probiotics
Production of low-molecular-weight antibacterial substance that inhibits both gram-positive and gram-negative enteric bacteria
Also use enzymatic mechanisms to modify toxin receptors and block toxin-mediated pathology
Also prevent colonization of pathogenic microorganisms by competitive inhibition for microbial adhesion sites

16. review

17. Cholesterol assimilation
Mechanism of cholesterol assimilation by Probiotics
Direct
Indirect
Inhibiting the de novo synthesis of cholesterol
Decreasing the intestinal absorption of dietary cholesterol
Deconjugating the cholesterol to bile salts
Lactose,
calcium hydroxyl methyl glutarate, uric acid,
whey proteins
Assimilation
Binding
Degradation

18. High animal fat and protein Diet
Anticancer effects
Increase the susceptibility to colon cancer by conversion of pre-carcinogens to carcinogens by the intestinal micro flora
High animal fat and protein Diet =
Enzymes (Glycosidase, B- glucuronidase , azoreductase , and nitroreductase )
Pre-carcinogens
Active carcinogens
Activity of L. acidophilus and L. casei supplementation in humans helped to decrease levels of these enzymes.

19. Lactose- intolerant individuals tolerate yogurt mainly due to the supply of lactase activity from the lactic acid bacteria present in the yogurt itself.
Lactose deficiency leads to calcium malabsorption
Acidic condition = Calcium absorption is more
Production of lactic acid by hydrolysis of milk lactose by Probiotics.

20. Allergy Degradation/structural modification of antigens.
Normalization of the properties of aberrant indigenous microbiota.
Regulation of the secretion of inflammatory mediators.
Stimulating immune response and reduction of serum IgE levels.
Lactobacillus and Bifidobacterium improve mucosal barrier function.
Probiotics have been shown to reduce the incidence of childhood eczema.
Probiotics have been shown to control lactose intolerance.

21. Commercial Probiotic Strains
Commercial Product
L. acidophilus
LA-5; NCDO 1748
Saccharomyces cerevisiae (boulardii)
Florastor
Biocodex (Creswell OR)
L. casei Shirota B. breve strain Yakult
Yakult
L. johnsonii Lj-1 (same as NCC533 and formerly L. acidophilus La-1)
LC-1
Nestlé (Lausanne, Switzerland)
L. reuteri ATCC ("Protectis")
BioGaia Probiotic chewable tablets or drops
Streptococcus oralis KJ3 Streptococcus rattus JH145
ProBiora3
Oragenics Inc. (Alachua FL)
Lactobacilli rhamnosus PBO1 Lactobacilli gasseri EB01
EcoVag
Bifodan (Denmark)

22. 4.Improving cultural and social well being Fermantation can imrove the flavor and apperance of food. For ex: Furundu, a meat substitute, is traditionally prepared by cooking the karkade (Hibiscus sabdariffa L.) seed and then fermenting it for 9 days. Fermented vegetables such as pickles,gundruk and sauerkraut are used to as condiments to enhance theoverall flavor of the meal. Gundruk is fermented green vegetables like mustard, turnip, radish, cauliflower leaves or any green leaves like spinach (Saag). It is one of the famou s foods in Nepal.

23. 5.Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
LAB can decarboxylate L-malic acid to produce L-Lactate in malolactic fermentation. This fermentation associates with wines. It promotes to provide bacteriological stability to the bottled product. It may also improve body and flavor.

24. Main Fermented Foods produced around world
Fermented foods and beverages are part of nutrition culture of societies in all over the w Milk (kurut, kefir, koumiss), cereals (tarhana, boza, mahewu, idli,dosa), meat (sucuk, pastırma), fish (fish sauce), soy (soy souce, natto, C), vegetables and fruits(kimchi, sauerkraut, gundruk, sunki) based fermented products are produced in both around the world and our country.

25. mahewu
is a traditional Southern African non-alcoholic drink made from maize meal. Home production is still widely practiced, but the drink is also available at many supermarkets, being produced at factories.

26. idli
Idli is a very popular fermented breakfast food consumed in the Indian subcontinent made mainly of rice and black gram.
rice
Black gram
idli

27. Dosa
Dosa—a rice-based crepe from fermented batter of rice and lentil—were highly popular, and also consumed as breakfast food
dosa
Black lentil
rice

28. Tempeh
is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.

29. Sunki
Sunki is a non-salted and fermented vegetable product prepared from the leaves of "Otaki-turnip" in Kiso district, Nagano prefecture, Japan. he Otaki-turnip is boiled, inoculated with "Zumi" (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months. Sunki is produced under low temperature (in winter season).