LACTIC ACID BACTERIA Functionalities and Applications in Foodsm- Biochemistry of the Fermentation...

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Transcript of LACTIC ACID BACTERIA Functionalities and Applications in Foodsm- Biochemistry of the Fermentation...

  • LACTIC ACID BACTERIA

    Functionalities and Applications in Foods

  • History

    Louis Pasteur (1857)

    germ theory for fermentative changes

    Joseph Lister (1873)

    microbial nature of lactic acid fermentation

    "Bacterium lactis"

  • History

    With the discovery of microorganisms in the 19th century, it became possible to

    improve the products and the fermentation processes by using isolated and well-

    characterized cultures

    However, it took many years before the food industry changed their procedures

    towards well characterized and defined starter cultures

  • History

    Besides yeast and moulds, lactic acid bacteria are widely used in the

    production of fermented foods

    Lactic acid bacteria constitute the majority of the volume and the value

    of the commercial starter cultures

    The largest part of the lactic acid cultures market consists of cultures for

    the dairy industry

    The size of this market is currently approximately US $300 million

  • Properties

    Gram positive

    Catalase negative

    Non-sporing

    < 50% G+C

    Homofermentative

    Heterofermentative

    Microaerophilic

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  • Genera

    1. Lactobacillus

    2. Streptococcus

    3. Lactococcus

    4. Enterococcus

    5. Leuconostoc

    6. Pediococcus

    7. Carbobacterium

    8. Aerococcus

    9. Tetragenococcus

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  • Sources

    Dairy products

    Fermented meats

    Fermented vegetables

    Sewage

    Plant material

    Respiratory track

    Intestinal track

    Genital track

  • Importance

    Food technology

    Feed technology

    Probiotic properties

  • Dairy Products

  • Reticulum: honeycomb-like interior surface, which helps to remove foreign

    matter from the food material

    Rumen: the organ that allows the bacterial and chemical breakdown of fiber

    Omasum: it grinds the food material and prepares the food material for

    chemical breakdown

    Abomasum: very similar to the stomach of non-ruminants; this is where the majority of chemical breakdown of food material occurs

  • Mean composition of bovine milk

    Water 86.6

    Fat 4.1 2000-6000 (globules)

    1010

    Proteins - caseins - whey

    3.6 50-300 (micelles)

    4-6 (molecules) 1014 1017

    Lactose 5.0 0.5 (molecules) 1019

    composition (%)

    size (diameter, nm)

    number / ml

    Ash 0.7

  • Dairy Products

    Fermented dairy products are known since ancient times

    Fermentation contributes to

    the preservation of vast quantities of nutritious foods

    without significant fuel requirements

    providing a wide diversity of

    flavors

    aromas

    textures, but also,

    enriches food with vitamins and essential amino acids

  • Dairy Products

    Lactic acid bacteria convert fermentable sugars mainly to lactic acid,

    and are thus responsible for processing and preserving milk

    Other anti-microbial factors associated with lactic acid bacteria,

    i.e. carbon dioxide

    hydrogen peroxide

    ethanol

    diacetyl

    bacteriocins

    are responsible for inhibition of food spoilage and pathogens

  • Cheese

    Cheese is one of the most diverse food groups

    Around 500 varieties are produced from cow’s milk, while 500 are produced

    from sheep’s and/or goat’s milk

    Most cheeses are produced using as coagulant animal rennet

    Several cheeses in the Iberian Peninsula are produced with the use of plant

    rennet (an aqueous extract from the cardoon flowers; Cyanara cadunuculus)

  • Cheese

    Smear surface-ripened

    (Beaufort, Comte, Gruyere, Saint Paulin, Munster)

    Mould surface-ripened

    (Camembert, Brie, Roquefort, Gorgonzolla)

    Swiss type

    (Emmental, Gruyere, Beaufort, Graviera)

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  • Cheese

    Grana

    (Parmigiano-Regiano, Grana Padano)

    Pasta Filata

    (Mozzarella, Provolone, Kashkaval, Kasseri)

    White-brined

    (Feta, Domiati, Beyaz peynir, Halloumi)

    Whey cheeses

    (Ricotta, Mizithra, Manouri, Anari, Karichee)

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