AMAN KUMAR
M.Sc. Food Science And Technology
Adm. No.: H-2019-28-M
INTRODUCTION:
Vegetables are generally altered by microbial flora. This flora
can be inhibited under some conditions, e.g. acidity, the
presence of alcohol or antibiotics in the medium, or a lack
of assimilable carbon-based substrates. These conditions are
created through the multiplication of certain commensal
micro-organisms which grow on the plant substrate.
Vegetables, which have a low sugar content and neutral
pH, provide a natural medium for microbial development.
Lactic acid was empirically found to stabilize such flora,
and has been used for this purpose since ancient times.
Starter cultures are now used to initiate fermentation, thus
enhancing the control of fermented vegetable quality.
LACTIC ACID FERMENTED
VEGETABLES:
There is a wide range of different microbial
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organisms in vegetables. Lactic acid bacteria are
outnumbered by spoilage bacteria (Pseudomonas,
Bacillus, entrobacteria), yeasts and molds. The
composition of vegetables is not favourable for
spontaneous growth of Lactic acid bacteria.
Salting is also used in vegetable fermentation
processes. A high NaCl promotes the development
of lactic flora and inhibits the pectinolytic and
proteolytic enzyme activities that occur, thus
controlling softening and preventing putrefaction.
Fermented vegetables represent an essential
element of people’s diets worldwide.
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Sauerkraut, olives and cucumbers are often
fermented, while other vegetables are sterile or
frozen.
In many developing countries fermented
vegetables are staple foods.
Lactic acid fermentation is possible on a small
scale, doesn’t require additives and is inexpensive.
This process usually enhances the organoleptic and
nutritional quality of the final food products, which
are highly appreciated by consumers.
List of vegetables that can go lactic acid
fermentation: Many types of brassicaceous vegetables, such as
cabbage, cauliflower, broccolis, mustard
vegetables.
 Some root vegetables, such as carrots, turnips,
beet roots, radishes, celeriac.
 Some vegetable-fruits, such as cucumbers,
olives, tomatoes, peppers, okra, green peas and
green beans.
 Bulbs, such as onion and garlic.
 Some vegetable juices, such as carrots, beetroot,
pepper, tomato pulp, horseradish, onion or
beetroot puree, mushrooms for sauce.
Many ingredients apart from salt can be used in
preparation of lactic acid fermented vegetables.
They may have three main functions:
1. They are a source of nutrients ,such as sugars ,
mineral salts and vitamins , for micro organisms
that cause fermentation:
2. They help restrict the growth of unwanted
bacteria, either through a regulatory effect on Ph
or by producing inhibitory agents:
3. Spices can have a final flavour determining role
in fermented vegetables.
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Country: Germany
Major Ingredients: Cabbage, Salt
Usage: Salad, Side Dish
Product
Description:
Fermented
shredded
cabbage. The product has a sour taste with a
clean acid flavour.
Microorganisms: L. mesenteroides,
Lactobacillus brevis, Pediococcus cerevisiae and
Lb. plantarum,
Starter Culture: Natural Microflora, commercial
starter cultures are available. Sometimes
backslopping.
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Salting:- The level of salting is critical to obtaining a
satisfactory product, it must be within the range 2–3%
w/w and is normally about 2.25%.
Too little salt (<2%) and the product softens
unacceptably, too much salt (>3%) and the correct
microbial sequence is not obtained.
The salt serves a number of purposes:
(i) it extracts moisture from the shredded cabbage
by osmosis to form the brine in which the fermentation
will take place.
(ii) it helps to inhibit some of the natural microflora
of the cabbage such as pseudomonads which would
otherwise cause spoilage and helps to select for the
lactic acid bacteria;
(iii) it helps maintain the crisp texture of the
cabbage by withdrawing water and inhibiting
endogenous pectolytic enzymes which cause the
product to soften;
(iv) finally, salt contributes to the flavour of the
product
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Fermentation:The starter for sauerkraut production is usually
the normal mixed flora of cabbage.
The raw material has a large number of
undesirable organisms and a small population of
lactic acid bacteria (<1%)
Among the lactic acid bacteria, most are
Lactococcus spp. and Leuconostoc spp., and a
small
fraction
is
Lactobacillus
spp.
and
Pediococcus spp.
During fermentation, sequential growth of these
lactic acid bacteria occurs.
The presence of 2.25% salt, large amounts of
fermentable sugars (sucrose, hexoses, pentoses),
an absence of oxygen, and a low fermentation
temperature facilitate Leuconostoc spp., primarily
Leu. mesenteroides, to grow rapidly
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When the acidity has reached approximately 1% (as
lactic acid), growth of Leu. mesenteroides slows
down.
Then Lab. brevis starts growing rapidly until acid
production reaches approximately 1.5%.
Then Ped. pentosaceus takes over and increases
the acidity to approximately 1.8%.
Finally, Lab. plantarum starts growing and brings
the acid level to approximately 2%.
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Region: Korea
Major Ingredients: Chinese Cabbage, Asian Radish,
Red Pepper, Ginger, Garlic, Salt
Usage: Salad, Side Dish
Product Description: Fermented shredded cabbage.
The product has a sour taste with a clean acid
flavour.
Microorganisms: L. mesenteroides, Lactobacillus
brevis, Pediococcus cerevisiae and Lb. plantarum,
Starter Culture: Natural Microflora, commercial
starter cultures are available.
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Biochemistry and fermentation aspects of Kimchi
are similar to sauerkraut.
The best taste is claimed after 3 days at 20C when
the acidity is 0.6% and the pH around 4.2.
Leuconostoc mesenteroides is the principal
organism responsible for the fermentation
Dominance of Lactobacillus plantarum is regarded
as a defect which results in an excessively sour
product.
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Region: Mediterranean
Major Ingredients: Olives, Brine
Usage: Salad, Side Dish
Microorganisms: L.mesenteroides, Lactobacillus
brevis, Pediococcus cerevisiae and Lb. plantarum,
Starter Culture: Natural Microflora, commercial
starter cultures are available.
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Fermentation:- The initial pH of the fermentation
can be above 7 depending on how much washing
was done after the NaOH treatment.
As a consequence, the initial microflora during
fermentation can include a variety of gram-positive
bacilli (Bacillus species) and gram-negative enteric
bacteria (Enterobacter, Citrobacter, Klebsiella, and
Escherichia).
As organic acids accumulate and the pH decreases
below 6, the LAB, principally Lb. plantarum,
dominate the fermentation to the exclusion of the
other gram-positive and gram-negative microbes.
Yeast species may also be present (Candida, Pichia,
Saccharomyces, and others) and contribute
desirable flavor characteristics to the brined olives.
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Region: North America, Germany
Major Ingredients: Cucumber, Spices, Dill etc
Usage: Salad, Side Dish
Microorganisms: Lactobacillus brevis, Pediococcus
cerevisiae and Lb. plantarum,
Starter Culture: Natural Microflora, commercial
starter
cultures
are
available.
Sometimes
backslopping.
INTRODUCTION:
Meat is the flesh (muscle tissue ) of warm-blooded
animals, but fermented specialties from poultry (
sausages as well as cured and smoked fermented
poultry) are available.
What is fermented sausage?
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A sausage is fermented if
-its pH below 5.6 and D-lactic acid content above
0.2%
-its colour is heat-stable
-its texture is no longer crumble
-its aroma is typical
-lactic acid bacteria predominate
-Enterobacteriaceae counts are low
a) Nutritional Role of Meat in the
Human Diet:
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Essential component of the human diet to ensure
optimal growth and development.
As a concentrated source of a wide range of
nutrients.
High digestibility required relatively smaller guts.
Meat and meat products has increased with the
affluence of the consumer.
Fat content of meat as consumed is around 2to5%.
Protein of high biological value.
Micronutrient such as iron, zinc, vitamin B1,
niacin equivalents, and vitamin B12 significantly
contribute to the nutritional value of meat.
Red meat contains 50-60% of iron in the hame
from (from hemoglobin and myoglobin).
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Meat is extremely susceptible to microbial spoilage.
Meat as a substrate are optimal for the growth of bacteria.
Water activity and pH are 0.96 to 0.97 and 5.6 to 5.8,
respectively
Nutrients and growth factors are abundantly available.
Storage and preservation of meat is necessary for the
suppression of microbial
growth or the elimination of
microorganisms and prevention of recontamination.
The traditional methods which comprise reduction 1) Water activity ( drying, salting) and/ or pH
(fermentation, acidification)
2) Smoking, storage at refrigeration or freezing
temperatures,
3) Use of curing aids (nitrite and nitrate)
Meat may also contain bacterial food pathogens.
Meat has to be of high quality with regard to hygiene and
microbial counts.
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Fermentation process : Two types:Foods from a comminuted matrix.
Whole meat products.
a) Variables in sausage production
 The particle size of the comminuted meat and fatty
tissue (1 and 30 mm).
 The selection of additives (curing salt, nitrate,
ascorbic acid, sodium glutamate and glucono-∂lactone -source glucose.
 The temperature /humidity (below 2to 3℃, the
temperature is raised usually to ＞20℃ and ＞28℃,
but maximum higher temperatures (32 to 38℃).
 The diameter of the sausages
 The nature of the casings smoking
 Heating after fermentation
 Supporting the development of mold growth on the
surface or establishing a special tight surface film (e.
g. coating with a titanium dioxide film)
 Dipping in
antifungal preparation(sorbic acid or
pimaricin)
 pH-4.8 to 5.4
b) Sausages as Possible Probiotics :
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Contain the probiotic bacterial strain which effective
in the intestines.
Probiotic bacteria supports survival and metabolic
activity in the intestinal tract.
Probiotic food should have been performed to
substantiate any health claim.
Lactobacilli and bifidobacteria (probiotic strains) had
been used for sausage production.
Lactobacillus paracasei are used for the production of
moist type of fermented sausage.
Large reduction of pH-∠5.0.
Extended ripening―＞1 month.
Drying, or excessive heating.
In these condition all strains of bacteria damaged or
killed..
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Curing by salting (with or without the use of
nitrite and/or nitrate).
To achieve a water activity of ∠0.96 (equivalent
to 4.5% sodium chloride).
Temperatures (50C)―the salt will diffuse to the
deepest part of meat.
Overcoming the food poisoning through
Clostridium botulinum contamination.
After equilibrating the salt concentration and
flavor development, the temperature is raised to
15 to 250C to ripen the ham.
Optimum flavor has no changed at least 6 to 9
months, maximum 18th month.
At the end of ripening step, the moisture has been
reduced by 25% and salt 4.5 to 6%).
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Growth of LAB and concomitant acidification of
the product.
Reduction of nitrates to nitrites and formation of
nitrosomyoglobin.
Solubilization and gelification of miofibrillar and
sarcoplasmic proteins.
Degradation of proteins and lipids.
Dehydration.
a) Fermentation Microflora
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Sausage
minces
favor
the
growth
of
Micrococcacea and Lactobacilli (5×108 to 109
CFU/g).
Micrococcacea
such
as
Kocuria varians,
Staphylococcus carnosus or S. xylosus
grow
to cell counts 106 to 107 CFU/g, when nitrate cure
is applied.
Inhibited the growth of organism.
The predominant microorganism is isolated.
Growth of Staphylococcus occurs.
Penicillium constituted 96% of the microflora.
The nontoxigenic species Penicillium nalgiovense
was most frequently isolated.
The halotolerant yeast (Debaryomyces hansenii)
is the predominant.
b) Acidification, Dehydration, and Microbial
Antagonism
 Isoelectric point of meat proteins (pH 5.3 to 5.4)
 Increase the ionic strength.
 Sodium
chloride and lactate in fermented
sausages develop taste of the product.
 Acidification
and drying are importance for
inhibition of the growth of pathogens.
 Low pH and water activity exert an inhibitory
effect towards pathogens.
 Lactic and acetic acids are the major fermentation
products.
 The dry matter content 50-75%.
 The water activity values 0.86-0.92 depend on
ripening.
c) Proteolytic and Lipolytic Degradation during
fermentation
 Peptides and amino acids accumulate to levels of
about 1% dry matter.
 Peptides and amino acids act as flavor enhancers and
synergists.
 Excess proteolysis may result in bitter and metabolic
off-flavor.
 Amino
acids and peptides are utilized by
microorganisms for the conversion to
flavor
volatiles.
 The
bioactive peptides is influenced by lactic
fermentation.
 Kocuria
varians is inhibited by environmental
conditions
 Lb.
casei utilizes peptides released from pork
muscles
 Fat content 40-60% of dry matter.
 Long chain fatty acids are released from triglycerides
and phospholipids.
 Free fatty acids are found 5% of the total fatty acids.
 Polyunsaturated fatty acids is higher than saturated
d) Generation of Flavor volatiles
 By lipolysis and hydrolysis of phospholipids,
followed by oxidation of free fatty acids.
 Microorganisms produce organic acids: convert
amino acids and peptides to flavor-active
alcohols, aldehydes, and acids.
 Modify products of lipid oxidation.
 Aroma is determined by the addition of spices,
smoking, or surface-ripening with yeasts or
molds.
e) Biogenic amines
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Histamine,
tyramine,
phenylethylamine,
tryptamine,
putrescine
and
cadaverine
not exceeding 100mg/kg.
Are
mainly
derived
from
bacterial
decarboxylation of amino acids.
Putrescine and cadaverine are produced by the
Gram-negative spoilage flora.
Starter cultures inhibit rapidly metabolism of
Gram negative bacteria.
Effectively reduce tyramine levels in fermented
sausages
TRADITIONAL SPECIALITY
SAUSAGES:_
DRY SALAMI:- Dry salami is
made by Beef Chunk and
Lean pork.
GENOA SALAMI:- It is made
by Lean Pork and Black Fat.
ITALIAN STYLE- PEPPERONI:- It is made by Lean
Pork, Regular Pork
and Beef Chunks.
MORTADELLA(DRY PROCESS):- It is made by Lean
Pork, Lean Beef, Treated Beef Tripe, Beef/Pork
Heart, Black Fat.
SPANISH OR PORTUGESE SAUSAGE:- It is made by
Meat, Certified Extra
lean pork, Certified
Belly trimmings.
CERVELAT SUMMER SAUSAGE:It is made by Lean Pork
Trimmings, Pork Heart,
Beef Heart and Black Fat.
THURINGER-STYLE SAUSAGE:It is made by Boneless
Chunk, Regular Pork
Trimmings, Non-Fat
Dry Milk.
Potential beneficial health effects of bacteria involved in meat
fermentation
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LAB act as a human intestinal microflora and
man-made ecosystems.
Microorganisms may contribute to the microbial
ecosystem of the gastrointestinal tract.
Bacteria survive gastrointestinal transit.
LAB have been predicted with the use of in vitro
experiments.
Some bacteria have capability to survive low pH
(1.5-2.5) and bile (10mM ).
To attach to enterocyte-like CaCO-2 cells.
Conclusions:
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LAB as a part of traditional human diet or
probiotic therapy.
Influence the homeostasis between the intestinal
microflora and the host.
Prevention and treatment of certain disease.
Use as a multitude of bacterial species in various
food matrices.
To select bacterial strains that are capable of
producing a fermented meat product.
Provide beneficial probiotic effects.