Question

How does cellular fermentation affect food products in physiological aspects like preservation, probiotics, prebiotics, etc. ? (I like visual representations if possible.)

Answer 1

Fermentation : Fermentation is a process is similar to anaerobic respiration which occurs when there is no oxygen present. Fermentation eads to the production of different organic molecules like lactic acid, which further helps in food preservation. Some yeast cells, such as Saccharomyces cerevisiae, prefer fermentation to aerobic respiration even when oxygen is abundant. Thus these yeasts and many other bacterias are available to use to enhance fermentation in our food. Fermentation biochemically conversion carbohydrates into alcohol and organic acids with the help of bacteria and enzymes.

Fermentation for Preservation : Fermentation helps in controlled decay of material using special bacteria which results in a more desirable product. Materials cured in a brine solution are naturally fermented. While anaerobic bacteria convert carbohydrates to acetic acid helping in preserving food, the brine protects the vegetables from aerobic organisms. The desirable bacteria also cause less spoilage of food by inhibiting the growth of spoiling bacteria. Some fermenting processes also lower pH of foods preventing harmful microorganisms to live in too acidic environment.

Eg : fermentation is used for preservation in a process that produces lactic acid found in sour foods as pickled cucumbers, kimchi, yogurt , alcoholic beverages like wine , beer etc.The lactic acid bacteria provide protection against spoilage by producing natural bacteroicins (substances that kill bacteria).

Fermentation for Probiotics : PROBIOTICS are living beneficial bacteria that are naturally formed by fermentation in foods like yogurt, miso soup, kimchi, and others. Probiotics are also available in pill form and as as an added ingredient in products like yogurt and health drinks..

Eg : Kefir, a milk drink fermented using kefir grains, is a good source of probiotics. “it contains lactobacilli (Can help with diarrhea) and bifidobacteria (fight harmful bacteria in the intestines, prevent constipation) .

Fermentation for Prebiotics : Controlled fermentation processes encourage the growth of good bacteria which starves, or fights off, the bad microbes. Prebiotic fiber is a non-digestible part of foods which goes through our small intestine in an undigested form and is fermented when it reaches the large colon. This fermentation process feeds beneficial bacteria, including probiotic bacteria and helps to increase the number of desirable bacteria in our digestive systems which leads to better health and reduced disease risk.

Eg : bananas, onions and garlic, apple skin, chicory root, beans, etc are prebiotic fibre helps in the growth of Bacteroides, Clostridium, Faecalibacterium, Eubacterium, Ruminococcus etc

Fermentation are of threew types "

1. lactic acid fermentation

2. acetic acid fermentation

3. alcohol fermentation

A simple diagram of lactic acid cellular

fermentation is shown in the picture