Industrial Lecture 6
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Transcript of Industrial Lecture 6
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BIO 425BIO 425
Industrial MicrobiologyIndustrial MicrobiologyLecture 6Lecture 6
Other types of fermented milkOther types of fermented milk
productsproducts
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ContentContent outlineoutline
Type II products and examples
Yogurt
Airan Kefir
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Type II productsType II products
e.g. Bulgarian buttermilk
Present in yogurt family.
Have a high acidic pH value. Prepared from boiled cows milk.
Fermentation is carried out at 40-45C.
Monocultivation with Lactobacillusdelbrueckii spp. bulgaricus.
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Other examples to Type IIOther examples to Type II
Yakult:
In Japan-a processed milk product.
Prepared from skimmed milk-glucose-Chlorella extract dissolved in hot water.
Filtered and sterilized.
Starter:Lactobacillus casei Shirota strain;
isolated from human intestinal tract
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ProductionProduction ofof yakultyakult ((continuedcontinued))
andand otherother characteristicscharacteristics
Fermented four days, at 37 C to 2.7%
acidity, ready to serve from this point.
Its consumption increases Lactobacillus
caseiin feces and eliminates E.coli. effective against various intestinal
diseases of the enteric system.
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YogurtYogurt
Originated in:
Central Asia, Turkey,
and Balkan peninsulas traditional food.
Original yogurt: in Bulgaria.
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ProcessProcess toto makemake yogurtyogurt::
Cows or goats high solids milk boiled.
inoculated at 40-45 C with a portion ofpreviously soured milk
The pot containing inoculated milk was thoroughlywrapped,
placed for 8-10 hours in the oven.
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TodaysTodays technologicaltechnological yogurtyogurt::
End product of a culture of:
Streptococcus thermophilus and
Lactobacillus delbrueckii spp. bulgaricusgrowing at temperatures in the range of
40-45C.
Yogurt is finished at pH 4.2 - 4.3.
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Relationship of bacteria inRelationship of bacteria in
yogurtyogurt Exhibits mutualistic behavior.
Growth and acid production is greater in a
mixed culture;
as compared with monocultures.
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Relationship of bacteria inRelationship of bacteria in
yogurtyogurt Fast growth ofStreptococciat initial stage
brings out:
Lactic and acetic acids, Acetaldehyde,
Diacetyl,
Formic acid.
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RelationshipRelationship ofof bacteriabacteria inin
yogurtyogurt:: The formate present in the medium:
stimulates the red-ox potential of
Lactobacillus delbrueckii subsp.bulgaricus.
It liberates a proteolytic activity,
The liberated aminoacid triggers thegrowth ofStreptococcus thermophilus.
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Ayran (Airan)Ayran (Airan)
A traditional Turkish fermented milk
prepared from:
cows milk, goats milk,
sheeps milk,
and added water.
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Composition of ayranComposition of ayran
Milk is inoculated with Lactobacillus
delbrueckii spp. bulgaricus and
Streptococcus thermophilus
Ingredients-material balanced:
94 % water,
1.2-1.5 % fat, 0.75 lactic acid, 1.7 % protein, 2% soluble solids and
carbohydrates.
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Type IV fermented milksType IV fermented milks
In this type of milks the dominant
microflora is:
composed of lactic acid bacteria- yeastconsortia.
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ActionAction ofof thisthis consortiaconsortia::
Thermophilic and mesophilic lactic acid
bacteria
+Kluvyeromyces, Candida, Saccharomyces
Lactic acid and ethanol.
Belongs to acid alcoholic fermented milks-
widely seen in Asia and the Middle East.
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KefirKefir
Manufacture in homes for hundreds of
years in leather sacks and oak barrels
Widespread in: East Europe & Central Europe,
Former Soviet Union & Scandinavia.
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StructuralStructural aspectsaspects of kefir:of kefir:
Fermentation: Initiated by the white to yellow
grains insoluble in water,
distributed on the inner surface of the sack or
barrel,
Grains are 0.3-2 cm or more in size, irregular
form,
Large clusters are similar to cooked rice, Dry mass: consists of 10-16 % by weight,
has 30% proteins, 25-50 % carbohydrates.
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Other characteristics of kefirOther characteristics of kefir
Mass of the grain is made up of:
microbial cells,
products of their autolysis, curd of milk proteins
Carbohydrates-like mucous substances of
bacteria-as polysaccharides called kefiran.
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Composition of kefir grainsComposition of kefir grains
Symbiotic system of Lactobacillus &
Lactococci:
in a concentration of 108
-109
bacterialcells.
For yeasts 108 / gr.
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Preparation of kefirPreparation of kefir
Add kefir grains into boiled milk,
incubate at 23-25 C overnightuntil acidity reaches 0.68-0.90 % lactic acid.
Filtration of separation of grains
cooling
ready to drink.
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M/os of kefirM/os of kefir
Lactococci,
Lactococcus lactis var. diacetylactis,
Lactococcus cremoris, Leuconostocs,
Leuconostoc mesenteroides spp.
dextranicum, Leuconostoc mesenteroides spp.
cremoris.
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M/os of kefirM/os of kefir--to be continuedto be continued
Lactobacilli
Lactobacillus brevis
Lactobacillus cellobiosus Lactobacillus acidophilus
Lactobacillus kefir
Lactobacillus casei ssp. alactosus Lactobacillus casei ssp. rhamnosus
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M/os of kefirM/os of kefir--to be continuedto be continued
Lactobacillus lactis
Lactobacillus helveticus
Streptococcus thermophilus
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M/os of kefirM/os of kefir--to be continuedto be continued
(yeasts)(yeasts)
Kluvyeromyces lactis
Kluvyeromyces marxianus
Torulaspora delbrueckii Saccharomyces florentinus
Saccharomyces globosus
Saccharomyces unisporus Saccharomyces carlsbergensis
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M/os of kefirM/os of kefir--to be continuedto be continued
(yeasts)(yeasts)
Candida kefyr
Candida pseudotropicalis
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Koumys(Kumis, koumiss)Koumys(Kumis, koumiss)
Made from mares milk,
contains about 7% lactose.
Name comes from an Asian step tribeKumanes.
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Characteristics of koumysCharacteristics of koumys
If pieces of horse flesh or tendon or some
vegetable matter were added to the
mares milk;
and placed into bags made from lambskin;
this provides the microflora needed for
fermentation.
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Characteristics of koumysCharacteristics of koumys
Mares milk does not coagulate at the
isoelectric point of casein,
Koumys is not a curdled product.
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AccordingAccording toto RussianRussian standardsstandards
thethe majormajor endend productsproducts::
Ingredient Material balance (in 100mL,%)
Lactic acid 0.7-0.9
Ethanol 0.6-2.5
CO2 0.5-0.88
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Microflora of koumysMicroflora of koumys
Dominant m/os:
Lactobacillus bulgaricus
Lactobacillus acidophilus Lactose fermenting yeasts,
Kluvyeromyces marxianus subsp.
marxianus Candida kefyr
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Preparation of koumysPreparation of koumys
Fresh mares milk (3-10 parts by volume)
Mixed with previously finished koumys-1 part,
Place mixture in a skin bag, only used for koumys making,
Agitate milk by a special apparatus in every 1-2 hour,
After 3-8 hours when strong foam & specific sourish flavor appears
young koumys is ready for consumption
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Preparation of koumysPreparation of koumys
Incubation temperature: 20-22 C
Sometimes 25-32 C
Middle type of koumys: 24 hoursmaturation
Strong koumys: 2-4 days of maturation
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NonNon--traditional (new) fermentedtraditional (new) fermented
milksmilks
Attention is paid to the intestinal microflora
& structural ecosystem of mankind:
The most prominent cultures are:Lactobacillus acidophilus,
Bifidobacterium spp.
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NewNew strainsstrains forfor thethe beveragesbeverages of 3of 3rdrd
generationgeneration::
Bifidobacterium bifidum
Bifidobacterium longum
Lactobacillus acidophilus Lactobacillus casei
Streptococcus faecium -now
Enterobacterium faecium
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Probiotic phenomenaProbiotic phenomena
Live culture, form the production line of the
product until it reaches to the intestine and
also lives there.
Novel products come to the market as
bioyogurt-biogurt, Biodrink, Biokys.
Carry also the prefix-Sano-for health;
Jogi or Yogi relates to yoghurt.
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LITERATURE CITEDLITERATURE CITED
Forsythe, S.J. The Microbiology of Safe
Food, Blackwell Science, Cambridge,
2000.
Wood, B. J. B., Microbiology of Fermented
Foods, Vol.1 and 2, Blackie Academic and
Professional, London, Second edition,
1998.