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Fermentation in food processing

January 19, 2023

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt
Sourdough starter

The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish.

History and prehistory

 
Conical loaves of bread left as grave goods, exactly as laid out in the Great Tomb at Gebelein, Egypt, 2435-2305 BC.
Further information: History of biochemistry and History of bread

Natural fermentation precedes human history. Since ancient times, humans have exploited the fermentation process. The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near Haifa in Israel.[1] Another early alcoholic drink, made from fruit, rice, and honey, dates from 7000 to 6600 BC, in the Neolithic Chinese village of Jiahu,[2] and winemaking dates from ca. 6000 BC, in Georgia, in the Caucasus area.[3] Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania, were excavated in the Zagros Mountains in Iran.[4] There is strong evidence that people were fermenting alcoholic drinks in Babylon ca. 3000 BC,[5] ancient Egypt ca. 3150 BC,[6] pre-Hispanic Mexico ca. 2000 BC,[5] and Sudan ca. 1500 BC.[7]

The French chemist Louis Pasteur founded zymology, when in 1856 he connected yeast to fermentation.[8] When studying the fermentation of sugar to alcohol by yeast, Pasteur concluded that the fermentation was catalyzed by a vital force, called "ferments", within the yeast cells. The "ferments" were thought to function only within living organisms. Pasteur wrote that "Alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells."[9]

Nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast cells. While studying this process in 1897, the German chemist and zymologist Eduard Buchner of Humboldt University of Berlin, Germany, found that sugar was fermented even when there were no living yeast cells in the mixture,[10] by an enzyme complex secreted by yeast that he termed zymase.[11] In 1907 he received the Nobel Prize in Chemistry for his research and discovery of "cell-free fermentation".

One year earlier, in 1906, ethanol fermentation studies led to the early discovery of oxidized nicotinamide adenine dinucleotide (NAD+).[12][verification needed]

Uses

Further information: Microbes in human culture and List of microorganisms used in food and beverage preparation
 
Beer and bread, two major uses of fermentation in food

Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids and carbon dioxide. All three products have found human uses. The production of alcohol is made use of when fruit juices are converted to wine, when grains are made into beer, and when foods rich in starch, such as potatoes, are fermented and then distilled to make spirits such as gin and vodka. The production of carbon dioxide is used to leaven bread. The production of organic acids is exploited to preserve and flavor vegetables and dairy products.[13]

Food fermentation serves five main purposes: to enrich the diet through development of a diversity of flavors, aromas, and textures in food substrates; to preserve substantial amounts of food through lactic acid, alcohol, acetic acid, and alkaline[14] fermentations; to enrich food substrates with protein, essential amino acids, and vitamins; to eliminate antinutrients; and to reduce cooking time and the associated use of fuel.[15]

Fermented foods by region

 
Nattō, a Japanese fermented soybean food
Further information: List of fermented foods

Fermented foods by type

Main article: List of fermented foods

Beans

Cheonggukjang, doenjang, fermented bean curd, miso, natto, soy sauce, stinky tofu, tempeh, oncom, soybean paste, Beijing mung bean milk, kinama, iru, thua nao

Grain

 
Batter made from rice and lentil (Vigna mungo) prepared and fermented for baking idlis and dosas

Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, Bangla (drink) vodka, boza, and chicha, among others.

Vegetables

Kimchi, mixed pickle, sauerkraut, Indian pickle, gundruk, tursu

 
Fermenting cocoa beans

Fruit

Main articles: Brewing and Winemaking

Wine, vinegar, cider, perry, brandy, atchara, nata de coco, burong mangga, asinan, pickling, vişinată, chocolate, rakı, aragh sagi, chacha

Honey

Mead, metheglin

Dairy

Main article: Dairy product

Some kinds of cheese also, kefir, kumis (mare milk), shubat (camel milk), cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr, and yogurt

Fish

Main article: Fermented fish

Bagoong, faseekh, fish sauce, Garum, Hákarl, jeotgal, ngapi, padaek, pla ra, prahok, rakfisk, shrimp paste, surströmming, shidal

Meat

Main article: Fermented meat
 
Chin som mok is a northern Thai speciality made with grilled, banana leaf-wrapped pork (both skin and meat) that has been fermented with glutinous rice

Chorizo, salami, sucuk, pepperoni, nem chua, som moo, saucisson, fermented sausage

Tea

Pu-erh tea, Kombucha, Lahpet, Goishicha

Risks

Sterilization is an important factor to consider during the fermentation of foods. Failing to completely remove any microbes from equipment and storing vessels may result in the multiplication of harmful organisms within the ferment, potentially increasing the risks of food borne illnesses like botulism. However, botulism in vegetable ferments is only possible when not properly canned. The production of off smells and discoloration may be indications that harmful bacteria may have been introduced to the food.

Alaska has witnessed a steady increase of cases of botulism since 1985.[16] It has more cases of botulism than any other state in the United States of America. This is caused by the traditional Alaska Native practice of allowing animal products such as whole fish, fish heads, walrus, sea lion, and whale flippers, beaver tails, seal oil, and birds, to ferment for an extended period of time before being consumed. The risk is exacerbated when a plastic container is used for this purpose instead of the old-fashioned, traditional method, a grass-lined hole, as the Clostridium botulinum bacteria thrive in the anaerobic conditions created by the air-tight enclosure in plastic.[16]

The World Health Organization has classified pickled foods as possibly carcinogenic, based on epidemiological studies.[17] Other research found that fermented food contains a carcinogenic by-product, ethyl carbamate (urethane).[18] "A 2009 review of the existing studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a person's risk for esophageal squamous cell carcinoma."[19]

See also

References

  1. ^ "'World's oldest brewery' found in cave in Israel, say researchers". British Broadcasting Corporation. 15 September 2018. Retrieved 15 September 2018.
  2. ^ McGovern, P. E.; Zhang, J.; Tang, J.; Zhang, Z.; Hall, G. R.; Moreau, R. A.; Nunez, A.; Butrym, E. D.; Richards, M. P.; Wang, C. -S.; Cheng, G.; Zhao, Z.; Wang, C. (2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
  3. ^ "8,000-year-old wine unearthed in Georgia". The Independent. 2003-12-28. Retrieved 2007-01-28.
  4. ^ "Now on display ... world's oldest known wine jar". Retrieved 2007-01-28.
  5. ^ a b . FAO Agricultural Services Bulletins - 134. Archived from the original on January 19, 2007. Retrieved 2007-01-28.
  6. ^ Cavalieri, D.; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). (PDF). Journal of Molecular Evolution. 57 Suppl 1: S226–32. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.
  7. ^ Dirar, H. (1993). The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition. CAB International.
  8. ^ (PDF). Archived from the original (PDF) on 2012-05-30.
  9. ^ Dubos, J. (1951). "Louis Pasteur: Free Lance of Science, Gollancz. Quoted in Manchester K. L. (1995) Louis Pasteur (1822–1895)--chance and the prepared mind". Trends in Biotechnology. 13 (12): 511–515. doi:10.1016/S0167-7799(00)89014-9. PMID 8595136.
  10. ^ Nobel Laureate Biography of Eduard Buchner at http://nobelprize.org
  11. ^ "The Nobel Prize in Chemistry 1929". Retrieved 2007-01-28.
  12. ^ Harden, A.; Young, W.J. (October 1906). "The Alcoholic Ferment of Yeast-Juice". Proceedings of the Royal Society of London (Series B, Containing Papers of a Biological Character ed.). 78 (526): 369–375. doi:10.1098/rspb.1906.0070.
  13. ^ Hui YH, Meunier-Goddik L, Josephsen J, Nip WK, Stanfield PS (2004). Handbook of Food and Beverage Fermentation Technology. CRC Press. pp. 27 and passim. ISBN 978-0-8247-5122-7.
  14. ^ Sarkar, Prabir K.; Nout, M.J. Robert (2014). Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press. ISBN 9781466565302.
  15. ^ Steinkraus, K.H., ed. (1995). Handbook of Indigenous Fermented Foods. Marcel Dekker.
  16. ^ a b . Centers for Disease Control and Prevention (U.S. federal agency). Archived from the original on 7 August 2006. Retrieved 18 July 2011.
  17. ^ "Agents Classified by the IARC Monographs, Volumes 1–105" (PDF). International Agency for Research on Cancer (United Nations World Health Organization agency). Retrieved 10 October 2012.
  18. ^ "New Link Between Wine, Fermented Food And Cancer". ScienceDaily. Retrieved 10 October 2012.
  19. ^ "The WHO Says Cellphones—and Pickles—May Cause Cancer". Slate. June 2011. Retrieved 10 October 2012.

External links

  • Science aid: Fermentation - Process and uses of fermentation
  • Fermented cereals. A global perspective - FAO 1999

January 19, 2023
fermentation, food, processing, food, processing, fermentation, conversion, carbohydrates, alcohol, organic, acids, using, microorganisms, yeasts, bacteria, under, anaerobic, oxygen, free, conditions, fermentation, usually, implies, that, action, microorganism. In food processing fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic oxygen free conditions Fermentation usually implies that the action of microorganisms is desired The science of fermentation is known as zymology or zymurgy Grapes being trodden to extract the juice and made into wine in storage jars Tomb of Nakht 18th dynasty Thebes Ancient Egypt Sourdough starter The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol producing alcoholic drinks such as wine beer and cider However similar processes take place in the leavening of bread CO2 produced by yeast activity and in the preservation of sour foods with the production of lactic acid such as in sauerkraut and yogurt Other widely consumed fermented foods include vinegar olives and cheese More localised foods prepared by fermentation may also be based on beans grain vegetables fruit honey dairy products and fish Contents 1 History and prehistory 2 Uses 3 Fermented foods by region 4 Fermented foods by type 4 1 Beans 4 2 Grain 4 3 Vegetables 4 4 Fruit 4 5 Honey 4 6 Dairy 4 7 Fish 4 8 Meat 4 9 Tea 5 Risks 6 See also 7 References 8 External linksHistory and prehistory Edit Conical loaves of bread left as grave goods exactly as laid out in the Great Tomb at Gebelein Egypt 2435 2305 BC Further information History of biochemistry and History of bread Natural fermentation precedes human history Since ancient times humans have exploited the fermentation process The earliest archaeological evidence of fermentation is 13 000 year old residues of a beer with the consistency of gruel found in a cave near Haifa in Israel 1 Another early alcoholic drink made from fruit rice and honey dates from 7000 to 6600 BC in the Neolithic Chinese village of Jiahu 2 and winemaking dates from ca 6000 BC in Georgia in the Caucasus area 3 Seven thousand year old jars containing the remains of wine now on display at the University of Pennsylvania were excavated in the Zagros Mountains in Iran 4 There is strong evidence that people were fermenting alcoholic drinks in Babylon ca 3000 BC 5 ancient Egypt ca 3150 BC 6 pre Hispanic Mexico ca 2000 BC 5 and Sudan ca 1500 BC 7 The French chemist Louis Pasteur founded zymology when in 1856 he connected yeast to fermentation 8 When studying the fermentation of sugar to alcohol by yeast Pasteur concluded that the fermentation was catalyzed by a vital force called ferments within the yeast cells The ferments were thought to function only within living organisms Pasteur wrote that Alcoholic fermentation is an act correlated with the life and organization of the yeast cells not with the death or putrefaction of the cells 9 Nevertheless it was known that yeast extracts can ferment sugar even in the absence of living yeast cells While studying this process in 1897 the German chemist and zymologist Eduard Buchner of Humboldt University of Berlin Germany found that sugar was fermented even when there were no living yeast cells in the mixture 10 by an enzyme complex secreted by yeast that he termed zymase 11 In 1907 he received the Nobel Prize in Chemistry for his research and discovery of cell free fermentation One year earlier in 1906 ethanol fermentation studies led to the early discovery of oxidized nicotinamide adenine dinucleotide NAD 12 verification needed Uses EditFurther information Microbes in human culture and List of microorganisms used in food and beverage preparation Beer and bread two major uses of fermentation in food Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids and carbon dioxide All three products have found human uses The production of alcohol is made use of when fruit juices are converted to wine when grains are made into beer and when foods rich in starch such as potatoes are fermented and then distilled to make spirits such as gin and vodka The production of carbon dioxide is used to leaven bread The production of organic acids is exploited to preserve and flavor vegetables and dairy products 13 Food fermentation serves five main purposes to enrich the diet through development of a diversity of flavors aromas and textures in food substrates to preserve substantial amounts of food through lactic acid alcohol acetic acid and alkaline 14 fermentations to enrich food substrates with protein essential amino acids and vitamins to eliminate antinutrients and to reduce cooking time and the associated use of fuel 15 Fermented foods by region Edit Nattō a Japanese fermented soybean food Further information List of fermented foods Worldwide alcohol beer wine vinegar olives yogurt bread cheese Asia East and Southeast Asia amazake atchara belacan burong mangga com ruou doenjang douchi fish sauce lah pet lambanog kimchi kombucha leppet so narezushi miso nata de coco nattō ngapi oncom padaek pla ra prahok ruou nep sake shrimp paste soju soy sauce stinky tofu tape tempeh zha cai Central Asia kumis kefir shubat qatiq yogurt South Asia achar appam dosa dhokla dahi yogurt idli mixed pickle ngari sinki tongba paneer Africa garri injera laxoox mageu ogi ogiri iru Americas chicha chocolate vanilla hot sauce tibicos pulque muktuk kiviak parakari Middle East torshi boza Europe sourdough bread elderberry wine kombucha pickling rakfisk sauerkraut pickled cucumber surstromming mead salami sucuk prosciutto cultured milk products such as quark kefir filmjolk creme fraiche smetana skyr raki tupi zur Oceania poi kaanga pirauFermented foods by type EditMain article List of fermented foods Beans Edit Cheonggukjang doenjang fermented bean curd miso natto soy sauce stinky tofu tempeh oncom soybean paste Beijing mung bean milk kinama iru thua nao Grain Edit Batter made from rice and lentil Vigna mungo prepared and fermented for baking idlis and dosas Amazake beer bread choujiu gamju injera kvass makgeolli murri ogi rejuvelac sake sikhye sourdough sowans rice wine malt whisky grain whisky idli dosa Bangla drink vodka boza and chicha among others Vegetables Edit Kimchi mixed pickle sauerkraut Indian pickle gundruk tursu Fermenting cocoa beans Fruit Edit Main articles Brewing and Winemaking Wine vinegar cider perry brandy atchara nata de coco burong mangga asinan pickling visinată chocolate raki aragh sagi chacha Honey Edit Mead metheglin Dairy Edit Cheeses in art Still Life with Cheeses Almonds and Pretzels Clara Peeters c 1615 Main article Dairy product Some kinds of cheese also kefir kumis mare milk shubat camel milk cultured milk products such as quark filmjolk creme fraiche smetana skyr and yogurt Fish Edit Main article Fermented fish Bagoong faseekh fish sauce Garum Hakarl jeotgal ngapi padaek pla ra prahok rakfisk shrimp paste surstromming shidal Meat Edit Main article Fermented meat Chin som mok is a northern Thai speciality made with grilled banana leaf wrapped pork both skin and meat that has been fermented with glutinous rice Chorizo salami sucuk pepperoni nem chua som moo saucisson fermented sausage Tea Edit Pu erh tea Kombucha Lahpet GoishichaRisks EditSterilization is an important factor to consider during the fermentation of foods Failing to completely remove any microbes from equipment and storing vessels may result in the multiplication of harmful organisms within the ferment potentially increasing the risks of food borne illnesses like botulism However botulism in vegetable ferments is only possible when not properly canned The production of off smells and discoloration may be indications that harmful bacteria may have been introduced to the food Alaska has witnessed a steady increase of cases of botulism since 1985 16 It has more cases of botulism than any other state in the United States of America This is caused by the traditional Alaska Native practice of allowing animal products such as whole fish fish heads walrus sea lion and whale flippers beaver tails seal oil and birds to ferment for an extended period of time before being consumed The risk is exacerbated when a plastic container is used for this purpose instead of the old fashioned traditional method a grass lined hole as the Clostridium botulinum bacteria thrive in the anaerobic conditions created by the air tight enclosure in plastic 16 The World Health Organization has classified pickled foods as possibly carcinogenic based on epidemiological studies 17 Other research found that fermented food contains a carcinogenic by product ethyl carbamate urethane 18 A 2009 review of the existing studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a person s risk for esophageal squamous cell carcinoma 19 See also EditBletting Process of softening that certain fleshy fruits undergo beyond ripening Brining Corn smut Fungal plant disease on maize and teosint Curing food preservation Fermentation in winemaking Wine making process Fermentation lock Device used in beer brewing and wine making Food microbiology Study of the microorganisms that inhibit create or contaminate food Industrial fermentation Biochemical process applied in industrial production Industrial microbiology Lactic acid bacteria Order of bacteria Lactic acid fermentation Metabolic process Pickling Symbiotic fermentation Yeast in winemaking Yeasts used for alcoholic fermentation of wineReferences Edit World s oldest brewery found in cave in Israel say researchers British Broadcasting Corporation 15 September 2018 Retrieved 15 September 2018 McGovern P E Zhang J Tang J Zhang Z Hall G R Moreau R A Nunez A Butrym E D Richards M P Wang C S Cheng G Zhao Z Wang C 2004 Fermented beverages of pre and proto historic China Proceedings of the National Academy of Sciences 101 51 17593 17598 Bibcode 2004PNAS 10117593M doi 10 1073 pnas 0407921102 PMC 539767 PMID 15590771 8 000 year old wine unearthed in Georgia The Independent 2003 12 28 Retrieved 2007 01 28 Now on display world s oldest known wine jar Retrieved 2007 01 28 a b Fermented fruits and vegetables A global perspective FAO Agricultural Services Bulletins 134 Archived from the original on January 19 2007 Retrieved 2007 01 28 Cavalieri D McGovern P E Hartl D L Mortimer R Polsinelli M 2003 Evidence for S cerevisiae fermentation in ancient wine PDF Journal of Molecular Evolution 57 Suppl 1 S226 32 Bibcode 2003JMolE 57S 226C CiteSeerX 10 1 1 628 6396 doi 10 1007 s00239 003 0031 2 PMID 15008419 S2CID 7914033 15008419 Archived from the original PDF on December 9 2006 Retrieved 2007 01 28 Dirar H 1993 The Indigenous Fermented Foods of the Sudan A Study in African Food and Nutrition CAB International Fermentation PDF Archived from the original PDF on 2012 05 30 Dubos J 1951 Louis Pasteur Free Lance of Science Gollancz Quoted in Manchester K L 1995 Louis Pasteur 1822 1895 chance and the prepared mind Trends in Biotechnology 13 12 511 515 doi 10 1016 S0167 7799 00 89014 9 PMID 8595136 Nobel Laureate Biography of Eduard Buchner at http nobelprize org The Nobel Prize in Chemistry 1929 Retrieved 2007 01 28 Harden A Young W J October 1906 The Alcoholic Ferment of Yeast Juice Proceedings of the Royal Society of London Series B Containing Papers of a Biological Character ed 78 526 369 375 doi 10 1098 rspb 1906 0070 Hui YH Meunier Goddik L Josephsen J Nip WK Stanfield PS 2004 Handbook of Food and Beverage Fermentation Technology CRC Press pp 27 and passim ISBN 978 0 8247 5122 7 Sarkar Prabir K Nout M J Robert 2014 Handbook of Indigenous Foods Involving Alkaline Fermentation CRC Press ISBN 9781466565302 Steinkraus K H ed 1995 Handbook of Indigenous Fermented Foods Marcel Dekker a b Why does Alaska have more botulism Centers for Disease Control and Prevention U S federal agency Archived from the original on 7 August 2006 Retrieved 18 July 2011 Agents Classified by the IARC Monographs Volumes 1 105 PDF International Agency for Research on Cancer United Nations World Health Organization agency Retrieved 10 October 2012 New Link Between Wine Fermented Food And Cancer ScienceDaily Retrieved 10 October 2012 The WHO Says Cellphones and Pickles May Cause Cancer Slate June 2011 Retrieved 10 October 2012 External links EditScience aid Fermentation Process and uses of fermentation Fermented cereals A global perspective FAO 1999 Portals Cooking Food Drink BiologyFermentation in food processing at Wikipedia s sister projects Media from Commons Quotations from Wikiquote Recipes from Wikibooks Retrieved from https en wikipedia org w index php title Fermentation in food processing amp oldid 1134407962, wikipedia, wiki, book, books, library,

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