Name : Arodio Dwiyoga C.

NIM : 2001606485

FERMENTATION IN GENERAL

Introduction

There are some problems concerning food product, one of them is the shelf life of the
food product. Usually food product with low shelf life would has higher price which make
the food product harder to get, this also make higher waste. To prevent such thing, human
made some methods to preserve food product such as drying, freezing, smoking, curing, and
fermenting the food product.

Drying method is done by reducing the water or the moisture content in the food
product, with this method the bacteria will be reduced because the bacteria lacks of water
which support the bacteria’s life. Freezing method is done by lowering the temperature of the
food product, with this method the microbes and enzymes in the food product would be
inactive which will make the shelf life of the product longer. Smoking method will cook the
food product which will kill the microbes and preserve the food product, but this method is
said that it can enhances the risk of cancer to the consumer. Curing method is done by adding
brine solution to the food product which will reduce the water activity of the food product
which will reduce the growth ability of microbes. Fermenting method is done by adding
culture of microorganism to the food product, usually lactic acid bacteria which can lower the
pH of the food product thus prevent the growth of pathogenic microbes. The fermenting
methods usually will alter the characteristic of food product completly.

Fermentation process

Fermentation is one of the oldest technology for food product to improve the quality
of the product such as extending the shelf life and improve the organoleptic quality of the
product (Smid and Hugenholtz 2010). It is said the fermentation is a metabolic process of
deriving energy from organic compounds without the involvement of an exogenous oxidizing
agent (Ramesh and Joshi, 2014). Fermentation have some roles in food processing which are
generate inhibitory metabolites such as organic acid (Gaggia et al. 2011), inhibit the growth
of pathogen (Adams and Nicolaides 2008), improving the nutritional value(Poutanen et al.
2009 and van Boekel et al. 2010), and improve organoleptic quality (Lacroix et al. 2010,
Sicard and Legras 2011).

In the process of fermentation the microorganisms that usually used are bacteria,
yeast, and moulds. The bacteria that usually used is lactic acid bacteria which will produce
lactic acid from carbohydrates in the process. Bacteria from bacillus species can trigger the
alkaline fermentation which causing hydrolysis of protein to amino acids and peptides also
ammonia thus creating alkaline environment. The yeast that usually used in fermentation is
Saccharomyces, yeast usually used in production of wine, beer, and ethanol due to its
enzymes (Sicard and Legras 2011). The yeast in the fermentation can lower the acidity of the
food product by degrading the malic acid into ethanol and carbon dioxide. Besides the
bacteria and yeast, mould could also used for fermentation of food product. For example the
use of penicillium will give a significant effect in the ripening and flavour development in
cheeses product (Joshi et al, 2009).

Fermentation can be used for many product such as cereal, fish, meat, and dairy
product. The fermentation will oxidize the carbohydrate and generate organic acid, alcohol,
and CO2. With that by product, the food will have persevative by limiting the growth of
spoilage microorganisms or even pathogenic in the food product (Dalié et al. 2010). Beside
that, fermentation can affect the flavour of the food such as by generating flavour compounds
like diacetyl and acetyldehyde, also it can create vitamins, antioxidants, and bioactive
peptides (Hugenschmidt et al. 2010).

Fermentation can be classified into several fermentation such as ethanol fermentation,

acetic acid, and lactic acid bacteria fermentation. In the ethanol fermentation, glucose will be
converted into ethanol C2H5OH and carbondioxide (CO2) as by-product. One molecule
glucose can be converted into two molecules of ethanol and two molecules of carbondioide
(CO2) by pyruvate. Yeasts can do this reaction in the absence of oxygen. There are 3 steps in
this process which are enzymes invertase cleaves the glycosidic linkage in disaccharide
sucrose between the glucose and fructose molecules, then the glucose molecule is broken
down into pyruvate molecule, then te pyruvate will be converted to ethanol and carbon
dioxide (CO2). Lactic acid bacteria fermentation is done by using lactic acid bacteria such as
lactobacillus. Lactic acid fermentation will retain all the natural plant ingridients while
improving the quality, taste, and aroma. The mechanism of lactic acid fermentation is the
lactic acid bacteria will produce acid which will lower the pH of the food product to a level
where most of spoilage and pathogenic microorganisms unable to grow, thus the food product
will have longer self life. In the acetic acid fermentation the bacteria that is used is acetic acid
bacteria which convert sugar or ethanol and produce acetic acid. Usually this fermentation is
used in the making of vinegar. (Mani, 2018)

Fermented food product

In the fermentation of milk product alone there are so many health benefit for human
from their important part of human nutrition. There are so many compounds released from
milk product in the fermentation process by bacteria some of them are increase some organic
acid (Penna et al, 2015), weaken lactose intolerance symptoms (Saqib et al, 2017), produce
free amino and fatty acid (Nespollo and Brandelli, 2010), neutralizing toxins from pathogen
or spoilage microorganisms (Widyastuti and Febrisiantosa, 2014), modulate the immune
system (Chang et al. 2015), synthesis GABA which can act as anti-hypertensive, anti
depressant (Wu and Shah, 2016), and anti-diabetic c (Li et al, 2010), synthesis bioactive
peptides which can act as anti-thrombotic, anti-microbial activity, and immunumodulatary
activities (Jakala and Vapaatalo, 2010), synthesis conjugated linoleic acid (CLA) and CLA
shows anti-carcinogenic (Gutıerrez, 2016).
 In the fermentation of fruit and vegetables product, the fermentation use lactic acid
bacteria in the process of the fermentation. The example of this fruit and vegetables product
are fermented olive, kimchi, and pickled cucumber. The fermentation of fruit and vegetables
is usually spontaneously occur when the condition is suitable for lactic acid bacteria (Nguyen
et al, 2013). The fermentation of fruit and vegetables can generate probiotic which can help
prevent some disease for example diarrea and chircosis, and the antioxidant in fruits and
vegetables can react with free radical which can trigger formation of degenerative disease
(Swain et al, 2014)

In the fermentation of fish, the process of fermentation can generate desireable

organoleptic properties such as aroma, texture, and taste (Giyatmi and Irianto, 2017). Also
the fermentation of fish can give nutritional value such as fermented fish oil has higher
concentration of DHA and EPA than natural fish oil (Han et al, 2012), the fermented fish
product also can decrease the concentration of cholesterol (Loh et al, 2009). Beside that the
fermentation of fish product can generate bioactive peptide by enzymatic reactions which can
act as anti-oxidative and anti-microbial (Majumdar et al. 2016).

In the fermentation of meat product, fermentation generate biochemical,

microbiological, and chemical changes in the meat product which will alter the characteristic
colour, taste, and aroma of the meat product (Karacil and Acar Tek ¸ 2013). The fermentation
of the meat product will reduce the pH of the meat product and generate bacteriocins that
prevent spoilage and pathogenic microorganisms that can grow in the meat product, thus
increase the shelf life and the stability of the meat product (Dincer and Kivanc 2012). The
fermentation of meat product can be classified into two kind of fermentation, the natural
fermentation and the controlled fermentation. With natural fermentation, the fermentation
product will has better sensory properties than the controlled fermentation. But natural
fermentation can raises the probabilities of harmful bacteria growth (Ojha et al, 2015).

In the fermentation of cereal based foods, the fermentation will help the lack of
nutrients in the cereal such as lack of essential amino acids. The fermentation of cereal will
decreases the carbohydrate and polysaccharides also oligosaccharide, and synthesis some
amino acids. In general the fermentation of cereal based foods will decrease the non-nutrients
(polypenol, tannin, and phytic acid) and increase the amount of the derivatives of free amino
acids. The fermentation of cereal based foods also can increases the activity of amylase,
phytase and protease which will improve the shelf life, digestability, and nutritional value of
the cereal based product (Poutanen, Flander, and Katina 2009).

In the fermentation of sourdough, the fermentation also triggers the formation of taste
compounds such as lactic and acetic acids (Luksic et al, 2016), also sourdough fermentation
produce peptides by proteolysis (Zhao et al, 2013), and reducing the glycemix index of the
bread and improve mineral bioavailability (Novotni et al. 2012).

In the fermentation of vinegar, the fermentation is done by double fermentation of

fruits and vegetables containing sugar and starch. The first one is the alcoholic fermentation
which degrade the sugar into carbon dioxide and ethanol in anaerobic environment, then the
ethanol from the alcoholic fermentation is degraded into acetic acid in aerobic environment
by the acetic acid bacteria (Ozturk et al, 2015). If the acetic acid is consumed, the acetic acid
will be metabolized into acetyl-coA, and synthesis of fatt acid will be inhibited. The acetic
acid can inhibit hepatic lipid and body fat accumulation without altering skeletal muscle
weight and food consumption (Kondo et al, 2009). The vinegar also good for diabetic person
because of it can inhibit dissacaride activity in the small intestine and promoting glucose
uptake of muscle (Johnston, White, & Kent 2009). Other than that the acetic acid in the
vinegar can increases the calcium ion absorbtion because the acetic acid will bind the calcium
ion in the small intestine (Garcia Parrilla et al. 2017).

Other than food fermentation, fermentation also can be used in the beverage product
such as wine and beer. The fermentation in the wine product can give nutritional value and
health benefits for human such as reduce the risks of atherosclerosis, diabetes, hypertension,
hyperlipidemia, and cancer, due to the antioxidants in wine (Rosenzweig et al. 2017). Beer
also has some health benefit due to its compounds such as increasing plasma HDL cholesterol
levels and reducing plasma LDL cholesterol and plasma fibrinogen levels (Bamforth, 2009),
inhibiting Helicobacter pylori-induced infections, and lowering the risk of diabetes, also the
fermentation of beer makes the beer to has the ability to reduce the incidence of obesity and
carcinogenesis as well as having anti-oxidative, anti-mutagenic, vasodilatory, prebiotic and
probiotic properties (Neto et al, 2017). But this effect can only be obtained by moderate
consumption of alcoholic beverages, beacuse excessive consumption can make harmful
effects on human health.

Different with the fermentation in other food product which to increase the shelf life,
coffee fermentation is usually only used for improving the cup quality of the coffee. The
quality of coffee is determined at the farm level and the processing technique, faulty and
unclean processing practices can generate off taste in the coffee beverages, one of the most
important process is the fermentation. The fermentation process in the coffee processing is
concerned with the degradation of mucilage (a slippery layer around the seed). The main aim
of this process are to breakdown the mucilage, improve the outer appearances, and to secure
the liquor quality. The fermentation of coffee will degrade the complex substance which is
the mucilage into simpler sugar also lower the pH of the coffee, the thicker the muchilage the
longer fermentation needed. The improvement of the quality of coffee such as flavour, aroma,
and acidity in naturally fermented coffee is because the fermentation process will involve
microbes to the coffee which can produce different flavouring compound. Even fermentation
is involving microbes, the fermentation process still can inhibit the growth of harmful fungal
population due to its wide variety of bacterial and yeast in the fermentation process.
(Kulandaivelu, 2012)

Conclusion

The fermentation process will improve the quality of food products and also preserve
the food products so the food products will have longer shelf life. It is because the
fermentation process can generate some anti microbial compound which can inhibit the
growth of pathogenic or spoilage microorganisms. Beside inhibit the growth of
microorganisms, the fermentation process can degrade some compounds into their derivatives
which is easier to be absorbed by the human body. Some fermentation also can generate
antioxidant and bioactive compound which are important in the metabolism process, thus
increasing their nutritional value for the human body.

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