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microbe and fermented
foods
Fermented foods
Fermented foods is made from the
material after a series of ideal and
important biochemical and physiological
changes catalyzed by the enzyme
produced by the microbes such as bacteria,
yeast and mould.
definition
Section A
Foods fermented by bacteria
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Lactobacterium and its fermented products
Lactobacterium and fermented dairy
products
Bacillus subtulis (natto) and natto
fermentation
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Lactobacterium and its
fermented products
Lactic acid bacteria is a group of
bacteria that has the ability to convert
fermentative carbohydrates into lactic
acid.
Lactic acid fermentation
types
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Homolactic fermentation
more than 90% metabolites are lactic
acid,
Heterolactate fermentation ,other
products such as ethanol and CO2 may
be formed
Bifidum pathway
Microbes in heterolactic
fermentation
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Leuconostoc mesenteroides(肠膜明串珠菌)
Lactobacillus brevis（短乳杆菌）
Lacmanitopoeum（甘露醇乳杆菌）
Sauerkraut （泡菜） and
microbes
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微酸阶段
酸化成熟阶段
过酸阶段
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Lactobacterium and
fermented dairy products
Yogurt
Cheese
Acidic cream
Acidic butter milk
Acidophile bacteria milk
kefir
Basic technics for yogurt
Purchasing of
material milk原
料乳收购
Innocullating
fermentation
Quality examination
and standardize
homologonization
refrigeration
Leave factory
sterilization
配料mixing
Quality
examination
Bacteria used in the yogurt
fermentation
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Streptococcus thermophilus
Lactobacillus bulgaricus
Lactobacillus aciditicphilus
Bifidobacterium
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Bacillus subtulis (natto)
and natto fermentation
Choiceness of
soybeans精选大豆
Marinating and
trickle浸泡，沥干
Steaming and
boiling蒸煮
fermentatio
n
Natto
Innoculation
cooling
Placed at 4℃
for 1 day
natto
Fungi fermented food
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Moulds and fermented bean curd
Fungi fermented food
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Moulds and thick broad-bean sauce and
fermented soya beans
Fungi fermented food
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Rhizopus oligosporus （少孢根霉）and
Tempeh（丹贝） fermentation
Fungi fermented food
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Aspergillus and tea fermentation
Microbes that directly used as
food
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Spirulina
morphological features
features of biochemical composition
health-care funtion保健
Microbes that directly used as
food
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Single Cell Protein（SCP）
1.definition
2.material and microbes for the
production of SCP
Microbial polysaccharide
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Xanthan（黄原胶）
Dextran （右旋糖酐）
Scleroglucan （小核菌葡聚糖）
Pullulan （短梗霉多糖）
Curdlan（热凝多糖）
Mushroom polysaccharide（食用菌多糖）
Microbial polysaccharide
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Gram positive bacteria
明串珠菌，变异链球菌等
Gram negative bacteria
木醋杆菌，无色杆菌，土壤杆菌，固氮菌，假单
胞菌等
Yeast 出芽短梗霉，隐球酵母，毕赤酵母，红酵
母等
Filamentous fungi 青霉，银耳，冬虫夏草，灵芝，
香菇等。
Polysacchrideproducing microbes
Reishi Mushroom
polysaccharide
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Ehance the activity of NK cell
Boost the synthesis of interferon
Anti-cancer
Accelerate the proliferation of lymph
cells , enhance the phagocytic and killing
ability of macrophages, NK cell and T cell .
Distinctly inhibit the hypersensitivity to
oval protein and tatanus toxoid
Mushroom polysaccharide
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Reishi mushroom （Ganoderma lucidum （fr.）
karst）又称灵芝草或仙草
subphylum: Basidiomycotina
class: Hymenomycetes
subclass:holobasidimycetidae
order: Aphyllophorates
family: Gandermataceae
genus: Ganoderma
Tremella polysaccharide
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银耳是东方传统的食药用菇,具有”补肾,
润肺,生津,止咳”之功效.从银耳子实体
中提取的多糖有:
Acidic polysaccharides
Neutral polysaccharides
Acidic oligosaccharides
Cell-wall polysaccharides
Extracellular polysaccharides
Tremella polysaccharide
Tremella can significantly enhance the
humoral immunity:
1.
Hericium eromaceus Pens
polysaccharides(猴头古菇多糖)
Winter mushroom
polysaccharides
(金针菇多糖)
Lentinus polysaccharides
(香菇多糖)
Polyporus frondosus
(灰树花多糖)
xanthan-origin of miccobes
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Xanthomonas
Xanthomonas
Xanthomonas
Xanthomonas
campestris
phascoil
malvaclarum
carotae
Biosynthesis of xanthan
Put forward by I.W.Sutherland——america
famous extracellular saccharide expert
Industrial production
of xanthan
Application in food
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Juice
Flavor bread
Stuffing for bread (bread filling)
Canned food
Freezing food
Liquid beverage
Cheese plating food(干酪涂抹食品)
Dextran
Strains used for production:
Leuconostoc mesenteroidae
Streptobacterium dextranicum
Function of dextran
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Substitute for blood plasm
Anti clotting
Improve the microcirculation
Flavor material in food
Fragrance agent香味剂
Sourness agent酸味剂
Sweet taste agent甜味剂
Fresh flavor agent鲜味剂
Microbial fragrance agent