山西农业大学：《食品微生物学 FOOD MICROBIOLOGY》课程教学资源（PPT课件讲稿，中英文版）第九章 微生物与发酵食品 microbe and fermented foods

Chapter 9 microbe and fermented foods

Chapter 9 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

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 Lactobacterium and its fermented products Lactobacterium and fermented dairy products Bacillus subtilis (natto) and natto fermentation

Foods fermented by bacteria ◼ Lactobacterium and its fermented products ◼ Lactobacterium and fermented dairy products ◼ Bacillus subtulis (natto) and natto fermentation Section A

Lactobacterium and its fermented products Lactic acid bacteria is a group of bacteria that has the ability to convert fermentative carbohydrates into lactic acid

◼ 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 Homolactic fermentation more than 90% metabolites are lactic acid Heterolactate fermentation other products such as ethanol and CO,may be formed Bifidum pathway

Lactic acid fermentation types ◼ 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 Leuconostoc mesenteroides(膜明珠菌) Lactobacii/ s brevis(短乳杆菌) Lacmanitop0eum(露醇乳杆菌)

Microbes in heterolactic fermentation ◼ 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 微酸阶段 口酸化成熟阶段 过酸阶段

Sauerkraut （泡菜） and microbes ◼ 微酸阶段 ◼ 酸化成熟阶段 ◼ 过酸阶段

Lactobacterium and fermented dairy products Yogurt Cheese Acidic cream Acidic butter milk Acidophile bacteria milk kefi

◼ 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 Quality examination sterilization 料乳收购 and standardize Inoculating homologization配料 mIXIng fermentationrefrigeration>Quality examination Leave factory

Basic technics for yogurt Purchasing of material milk原 料乳收购 Quality examination and standardize sterilization Innocullating homologonization 配料mixing fermentation refrigeration Quality examination Leave factory

Bacteria used in the yogurt fermentation Streptococcus thermophilus a Lactobacillus bulgaricus Lactobacillus aciditicphilus Bifidobacterium

Bacteria used in the yogurt fermentation ◼ Streptococcus thermophilus ◼ Lactobacillus bulgaricus ◼ Lactobacillus aciditicphilus ◼ Bifidobacterium