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
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,
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(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
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
kefir
Basic technics for yogurt
Purchasing of
material milk原料乳收购
Quality examination
and standardize sterilization
配料 mixinghomologonizationInnocullating
fermentation refrigeration Quality examination
Leave factory
Bacteria used in the yogurt
fermentation
Streptococcus thermophilus
Lactobacillus bulgaricus
Lactobacillus aciditicphilus
Bifidobacterium
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 cooling
Natto
Innoculation
fermentatio
n
Placed at 4℃
for 1 day
natto
Fungi fermented food
Moulds and fermented bean curd
Fungi fermented food
Moulds and thick broad-bean sauce and
fermented soya beans
Fungi fermented food
Rhizopus oligosporus （少孢根霉） and
Tempeh（丹贝） fermentation
Fungi fermented food
Aspergillus and tea fermentation
Microbes that directly used as
food
Spirulina
morphological features
features of biochemical composition
health-care funtion保健
Microbes that directly used as
food
Single Cell Protein（ SCP）
1.definition
2.material and microbes for the
production of SCP
Microbial polysaccharide
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
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。
Polysacchride-
producing microbes
Reishi Mushroom
polysaccharide
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
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
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
Xanthomonas campestris
Xanthomonas phascoil
Xanthomonas malvaclarum
Xanthomonas carotae
Biosynthesis of xanthan
Put forward by I.W.Sutherland—— america
famous extracellular saccharide expert
Industrial production
of xanthan
Application in food
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
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
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
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,
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(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
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
kefir
Basic technics for yogurt
Purchasing of
material milk原料乳收购
Quality examination
and standardize sterilization
配料 mixinghomologonizationInnocullating
fermentation refrigeration Quality examination
Leave factory
Bacteria used in the yogurt
fermentation
Streptococcus thermophilus
Lactobacillus bulgaricus
Lactobacillus aciditicphilus
Bifidobacterium
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 cooling
Natto
Innoculation
fermentatio
n
Placed at 4℃
for 1 day
natto
Fungi fermented food
Moulds and fermented bean curd
Fungi fermented food
Moulds and thick broad-bean sauce and
fermented soya beans
Fungi fermented food
Rhizopus oligosporus （少孢根霉） and
Tempeh（丹贝） fermentation
Fungi fermented food
Aspergillus and tea fermentation
Microbes that directly used as
food
Spirulina
morphological features
features of biochemical composition
health-care funtion保健
Microbes that directly used as
food
Single Cell Protein（ SCP）
1.definition
2.material and microbes for the
production of SCP
Microbial polysaccharide
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
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。
Polysacchride-
producing microbes
Reishi Mushroom
polysaccharide
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
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
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
Xanthomonas campestris
Xanthomonas phascoil
Xanthomonas malvaclarum
Xanthomonas carotae
Biosynthesis of xanthan
Put forward by I.W.Sutherland—— america
famous extracellular saccharide expert
Industrial production
of xanthan
Application in food
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
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
