Downloaded 15 times
More Related Content
Similar to Role of Microorganism and Enzymes in Food Preservation by Pallavi Wani.pptx
Role of Microorganism and Enzymes in Food Preservation by Pallavi Wani.pptx
- 1. Role of Microorganismand Enzymes in Food Preservation Pallavi Wani I Ph.D. (Hort.) Dept. of Horticulture GKVK, UAS Bengaluru
- 2. Food preservation isa process in which Fruits and vegetables are prevented from getting spoilt The color, taste, and nutritive values of food is also preserved Food products lasts for a long period of time: shelf life of food product is increased Food preservation ?
- 6. Microorganisms are animportant part of the food industry as these are helpful in food preservation and production. Usually, microorganisms are used in making dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats (salami), and sourdough bread. These are also utilized for the production of wine and several other beverages. Recently in the food industry, the use of microorganisms has started on a large scale for the production of chocolate, food color, from preserving fruits, vegetables and meat, and as probiotics which are helpful for human health.
- 7. Microorganisms contribute tothe smell, texture and taste of the food For example, bacteria are Lactobacilli that is used for the production of food as these bacteria ferment lactic acid Lactobacilli are conventionally used to add aroma and texture to the food while preventing the spoilage of dairy products, meat and vegetables as well as silage. Microorganisms that are present in the GI tract are known for producing health promoting compounds that are called probiotics These probiotics in fermented products help in the preservation of milk products through the formation of lactic acid which adds to the flavor as well as nutritional value of the food
- 8. The role ofdifferent types of microorganisms in various food processes SI.No Microbial Activity Microbes Use in industry 1 Pectinolytic activity Lactobacillus brevis ,Erwinia herbicola Cofee industry 2 Naringinase activity Aspergillus niger, Aspergillus oryzae, Fruit juices industry 3 Fermentation Streptococcus thermophilus and Lactobacillus bulgaricus Dairy industry 4 Protease activity Bacillus tequilensis Brewing industry 5 Asparaginase activity Cladosporium sp Baking industry
- 9. 1. Role ofLactic Acid Bacteria Lactic acid bacteria are being used in a number of food production and storage methods in the modern food industries. Lactobacilli are commonly used for the storage of uncooked fermented sausages and sliced meats to avoid pathogenic These bacteria have replaced the chemical additives such as sodium lactate and potassium acetate which were used for the safety and quality Mechanism- of action of lactic acid bacteria in raw fermented sausages is the conversion of sugars to lactic acid through fermentation. This contributes to the unfavorable conditions for the growth of pathogenic and spoilage microorganism. Lactobacillus spp. that is frequently used in baking industry to improve softness and texture of baked products such as breads Int. J. Innovations in Sci. & Tech., Hussain et al., 2021
- 10. 2. Role ofMicrobial Transglutaminase Transglutaminase is an enzyme that is involved in the catalysis of acyl- transfer reactions between proteins, peptides and amines . Generally, transglutaminase is found in plant and animal tissues Transglutaminases are commonly used in fish products such as Japanese fish paste. Transglutaminase also has the ability to maintain the freshness of vegetables and fruits when a coat of transglutaminase is applied to them. One such study showed that when cut celery was coated with transglutaminase, it not only preserved the freshness of celery but also reduced the bacterial growth It also improves the pore size and elasticity of the baked bread which in turn increases the shelf life of the bread Hussain et al., 2021
- 11. 3. Microorganisms andChocolate Production Researches showed that raw cocoa is rich in antioxidants which are also present in vegetables and tea. These antioxidants not only provide defense against cancer causing reactive oxygen species but also prevent oxidation of LDL-cholesterol . The role of microorganisms is to enhance the flavor of chocolate through fermentation when the pod of the cocoa bean is opened which leads to a less astringent and bitter taste of the chocolate. There are two types of fermentation taking place during the production of chocolate from raw cacao beans. First, the alcoholic fermentation that is mediated by the yeast which kills the bean and enhances the flavor of chocolate by converting sugar into alcohol. The second fermentation is acetic acid fermentation in which alcohol is oxidized and acetic acid is produced which overall improves the texture, aroma, flavor and color of the chocolate
- 12. 4. Microorganisms usedin the production of Biocolors Colors that are used in foodstuff, dyes, cosmetics and other industries are usually synthetic and possess toxic properties Various types of microorganisms including fungi, algae and yeasts are colored in nature and their color can be extracted for industrial purposes. Currently, fungi are considered as an important source of biocolors Species belonging to Monascus genus of fungi produce three different pigments including orange, red and yellow. These pigments are commonly used in East Asian foods such as red rice wine and red bean curd Other than fungi, Bacillus sp. produces riboflavin that are rich in yellow orange pigment and currently being used in baby foods, cheese, pasta sauce and cereals. Hussain et al., 2021
- 13. 5. Microorganisms asProbiotic Probiotics are made of both bacteria and yeast. Probiotics are currently of great interest in industries such as food, medicine and dietary supplements Dairy drinks are the first rich source of probiotics and are also called fortified dairy products. Yogurt is considered the natural source of probiotics as it is produced by Lactobacillus and Streptococcus species. Other than dairy products, there is also a demand for the use of probiotics in vegetables and fruit juices Hussain et al., 2021
- 14. 6. Role ofmicroorganisms in the processing and preservation of Meat As described earlier, Lactic acid bacteria are primarily used in preservation of meat products. The main mechanism of action of these bacteria is to produce lactic acid and acetic acid through fermentation that lowers the pH of the meat product. This leads to the preservative effect that is desired to be achieved Hussain et al., 2021
- 15. 7. Role ofmicroorganisms in Nisin Activity Nisin is a bacteriocin produced by Lactococcus lactis Nisin has the ability to prevent the growth and spore formation of many of the gram positive and gram negative bacteria Nisin is commonly used to preserve foods that are low acid canned foods as neutral or near to neutral pH facilitates the growth of spoilage and pathogenic bacteria Hussain et al., 2021
- 16. Role of Nisinin food industry Hussain et al., 2021
- 17. 8. Role ofmicroorganisms in increasing Antioxidant activity Antioxidants are a group of chemical compounds that inhibit or delay the process of oxidation and ultimately help in prevention of cell damage Commonly used antioxidants are carotenoids such as Beta carotene, lycopene Lately, use of antioxidants have gained importance in nutrition and food industry because it not only increase the shelf life of food while maintaining nutritional quality but also reduces the oxidative damage to the consumer’s body
- 19. Enzymes are organicbiocatalysts which govern, initiate and control biological reactions important for life processes. 1. Amylase--- Promotes digestion or breakdown of starch in mouth (Saliva) 2. Pepsin ------Digestion of Protein (Gastric Juice) 3. Lipase-----Promotes breakdown of fat (Liver) Foods contain a great amount of active enzymes. All enzymes are proteins but all proteins are not enzymes.
- 20. Important properties ofenzymes in fruit and vegetable technology Enzymes controls the reactions associated with ripening of fruits and vegetables After harvest, unless destroyed by heat, chemicals or some other means, enzymes contribute the ripening process, in many cases to the point of spoilage such as soft melons or overripe banana Because enzymes enter into a number of biochemical reactions in fruits and vegetables, they may be responsible for changes in flavor, color, texture and nutritional properties. The heating processes in fruits and vegetables processing are designed not only to destroy microorganism but also deactivate enzymes and so improve the fruits and vegetables storage stability.
- 21. In fruit andvegetable storage and processing the most important roles are played by the enzymes classes of I. Hydrolases (lipase, invertase, tannase, amylase, cellulase) and II. oxidoreductases (peroxidase, tyrosine, catalase, polyphneoloxidase Enzymes are being increasingly used for the preservation and processing of a wide variety of foods and beverages.
- 22. Enzymes used inthe food industry Enzymes Class Source Application Amylase Hydrolases Malt, Fungi Bread baking Cellulase Hydrolases Fungi, Bacteria Foods Glucose Isomerase Isomerases Fungi, actinimyctes Sugar and Starch Invertase Hydrolases Yeast Candies Lactase Hydrolases Bacteria Milk ,ice cream Pectinase Hydrolases Fungi Coffe bean Rennin Lyases Fungi Cheese production
- 23. Immobilized enzymes- “Enzymesphysically confined or localized in a certain defined region of space with retention of their activity and which can be used repeatedly and continuously.” Advantages- Recovery and reuse of enzyme is possible Stability of enzyme is increased Minimized reaction time Less labour input Permit continues opertaion Cost is lower, Immobilized enzymes are presently being used to hydrolyze the lactose of milk into glucose and galactose, To isomerize the glucose from corn to starch into fructose, and Many industrial food processes
- 24. Genetic Engineering ofMicroorganisms for Enhanced Enzyme Production Microbial Enzymes in Food Applications Nowadays, genetic engineering has become a very useful tool to increase the production of enzymes as it is more cost-effective and also to obtain enzymes better adapted to the conditions used in modern food production methods. Alternatively, they can be expressed on filamentous fungi and yeasts. The genetic engineering technologies like recombinant DNA technology, protoplast fusion and mutation are commonly used for the enhanced production of enzymes. Mishra et al., 2018
- 25. • It isconcluded that there is need to focus useful microbes for the welfare of mankind to increase the food production. • A number of microbial functions such as preservation, quality enhancement of food products, antioxidant properties and usage as a probiotics makes them best both for human and environment. • Subsequent developments of enzyme production technology for application in food processing • Now with the growing population and increased demand for food, microbial enzymes and industrial production of food has acquired utmost importance • Genetic manipulation through recombinant DNA technology, protoplast fusion and mutation has been proved to be useful for improved production of food enzymes CONCLUSION
Editor's Notes
- #7 As the human population is increasing, we need to adopt new techniques for producing qualitative and nutritious food. These microorganisms can be used to cope with the shortage of food supply.