Food BiotechnologyFermentations in Food Industry

Vinegar Soya Sauce

Group H

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Vinegar

Alcoholic Fermentation

Acidic Fermentation

Vinegar

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Types of Vinegar

Types

White Vinegar

Apple Cider Vinegar

Wine Vinegar

Balsamic VinegarRice Vinegar

Malt Vinegar

Cane Vinegar

Beer Vinegar

Selection Of Microbes

Acetobacter Xylinum

Acetobacter lavaniensis

Saccharomyces cerevisiae

Acetobacter aceti

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Starter Culture

Primary Starter S.cerevisea

Sec. Starter Acetobacter aceti

Ingredients QuantityDistilled Water 100 ml

Yeast Extract 0.5 gm

Peptone 0.3 gm

Manitol 2.5gm

Fermentation Of Vinegar

Raw

material

Primary Starter culture

Alcohol fermentation

Sec. starter culture

Acetification

aging

purification

Packing

Aeration

Biochemical Process

Alcohol Fermentation Acetification

Optimum Conditions

Conditions Optimum Value

Temperature 30-31C

Oxygen conc. 2mg/l

pH 5.5

Factors Effecting the Process

Oxygen

Temperature

Desired Characteristics

Flavor and Aroma

High Viscosity

Acidity 4%

Significance Of Vinegar

GALAXY, DAWN, SHANGRILLA, MITCHELLES, SHEZAN, NATIONAL, UNILEVER, DANPAK are some of the companies in Pakistan producing vinegar.

Italy is the largest exporter of vinegar.

Purpose Of Vinegar Fermentation

Purpose UsesFlavor Enhancer Soups, ketchups, Chinese cuisines

Preservation Pickling

Health benefits Low cholesterol, sour throat, low BP, Weight loss

Increase Shelf life Low pH, prevent spoilage from pathogens

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Soya Sauce

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Soya Sauce Fermentation

Complex

fermentatio

n

Many organisms

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Japanese vs. Chinese

Japanese• Soya Bean, Wheat, salt , water• Mild Taste, low salt

Chinese• Soya Bean, salt , water• High salt, strong taste

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Selection Of Microbes

No Mycotoxins Salt tolerance

Proteolytic Enzymes

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Microbes

Aspergillus oryzae

Saccharomyces rouxii

Pediococcus halophilus

Candida versatile

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“Koji”

1. Enhance Flavor

Amino acids Fatty Acids Simple sugars

2. Create “Miso”

Release isoflavones Prevents cancer

3. “Umani”

Release glutamate Savory flavor

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Soya Sauce Fermentation

Koji

Moromi

Brine

Mature Mash

Pressurized

Raw sauce

pasteurize

refine

P. halophilus

Yeast

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Biochemical Pathway

Sugars

EM- P

athw

ayLactic acid

Acetic acid

ethanol

Aromatic phenolic

compounds

Pediococcus. halophilus

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Chemical Profile

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Optimum Conditions

Condition Values

Temperature 45 C

pH 4.6-5.2

Sugar 6%

Salt 13% - 16%

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Factors

parameters values effectsMoisture 30% > 30% cause souring of koji due to increase growth of mold

Oxygen Adequate level To maintain the growth of mold

Preparation of Koji

Flavor of Soya Sauce

Salt conc. To maintain the growth of mold

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Characteristics

Final Product

Redish Brown color

Aroma & Flavor

Saltiness and pH

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Production and Distribution

• Soy sauce was originated in china in 2nd century. KikkomanCultivation of soya beans quadruplet in china

Companies in Pakistan

DAWN

SHANGRILLA

MITCHELLES

SHEZAN

NATIONALUNILEVER

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“Essence of Japanese taste”

• Add palatability and flavor to food• Emphasize the taste of the ingredients• Eradicate the smell of raw fish or meat• Assist in digestion• Acidify food by lowering pH• Anti-bacterial effect enhances shelf life, storage and stability of

preserved food

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