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Historical Background:-
From ancient times when mankind did noteven know the words Biotechnology andFermentation, they were usingfermentation process in yogurt making, dyemaking and life saving drugs with the helpof Fungi and Bacteria. Now a days usage ofBacterial and fungal compounds has beentransformed into an industry for welfare ofmankind.
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Friend (Positive aspects)
Mineralization (mycorrhizal fungi)Food & fodder ( Mushrooms)
Medicine (Penicillin, Streptomycin etc)
Biological control ( Bio-degradation of different
fungicides, insecticides & plastics)
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Food products and fodders:-
From the start of human race different species offungi are being used as valuable food products.Adam & Eve temptation scene from fungus tree(Book of Wasson).
Ancient civilizations like Egyptians,Mesopotamians, Greeks, Chinese used edible fungias valuable source of food.
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It is an ancient process about 6000 B.C. ago. And yeast was playing the key role in
fermentation leading to production of Beer and alcohol.Pasteur first stated that alcohol fermentation is caused by living organisms (Etudes sur labiere) in 1876.
Emil Christian Hansen first isolated brewing yeast and cultured it.
Beer production is an old alcoholic fermentation process using Barley water, Hopes(Humulus upulus) and yeast strains. Mixture of these substrates are poured down in the
wooden container and mashed up then high maltose content are extracted. Hopes, givesflavor and aroma along with yeast strains. The clarified wort is aerated and converted intoethanol and Carbon dioxide. This conversion is 50/50 process. 50% substrate is convertedinto ethanol and 50% is converted in Carbon dioxide and byproducts.
Examples of yeast strains;
S. cerevisiae, S. carlsbergensis, S. bayanus, S. paradoxus, S. pabtorianus.
Infact fermentation process is anaerobic in biochemical terms but in industries we usuallyprefer both aerobic and anaerobic processes in fermentation.
Fermentor:
They contain thousands of litters of medium in industries while a few litters inlaboratories.
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(i)Pilot scale
(ii)Large scale
On the basis of mechanism
Submerged fermenterSurface fermenter
On the basis of composition
Homo fermenter
Mix fermenter
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BreadsVinegar
Soya sauces
Vine & beers
Milk products
Cheese
Preserved fish meat
Gallic acid ( Trihydroxy Benzoic acid)
Phenolic acids (Antifungal , cytotoxic against cancer cells)
Acetone butanol ( Substrates for rubber production)
Penecillin, Streptomycin
Steroid transformation by fungal sporesPreparation of amino acids
Mycotoxins
Reuse of waste materials by fermentation.
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Mild conditions (pH and temperature)Low cost, low consumption of energyFood inhibited from pathogens by lactic acid fermentationwhich results in production of hydrogen peroxide anddiacetylLactic acid fermentation reduces toxins in plants (cyanogenic glycosides in Cassava plants & softening ofplant tissues).Enhanced digestibility by degradation of complex sugars inoligosaccharides.Complementary food for children containing amylose.Beneficial health effects; improves food safety viaprobiotics ( save from hyper cholestrolic & carcinogeniceffects).
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Require careful control of raw material , lack ofsanitation.
Contamination (e.g. fermentation carried out in
plastic containers enhance the chance of botulinumcontamination).
Vulnerability of metabolites to contamination
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It makes resistant from spoilage and development of food toxins and less likelyto transform pathogens.Fermented ProductsBreadsIndian Idli (Bread)Sourdough bread
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Egyptian kishk (dried wheat-milk product)
Russian kefir (Acidic, mildly alcoholic )
Russian Koumis milk
Labonese Labneh
Cheese
Dahi
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Ethiopian tej (home processed wine from honey)
Kenyan urwaga ( From Bananas, millets)
African kaffir beerMexican tesguino
Whisky
Indian lagerMango wine
Kiwi fruity wine
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Japanese soyu
Chinese Jiang
Malaysian soya sauce
Indonesian soya sauce
Beside these fermented soyabeans (tempe) Cereals (Chinese Minchin,Chinese red rice & different mix fermented foods (Nigerian Burukutu;creamy drink from Sorghum, Cassava, Candida, Aspergillus)
Tubers fermented (African fufu, West African Gari of Cassava, NigerianCafuri of Cassava).
Fermented meat ( Fungi and bacteria undergo lactic acid fermentation whichenhance proteolytic and lipolytic activity).
Fermented Fish; ( Japanese katsuobushi, Camboidan phaak, vietnamese nuoc-man). & salted sea foods.
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Ergotamine (claviceps purpurea)
Facilitate delivery,
Migraine headaches
Steroids production by fungus
Antifungal greisofulvin ( Penecillium greisofulvum)Penicillin antibiotic.
Cephalosporins (cephalosporin acremonuim)
Cyclosporin ( Immuno supressor) ( Tolypocladium inflatum)
Cilofungin (for candidasis ) (Candida albicans)
Statins (products of metabolic reactions in fungi e.g. lovastatin(Aspergillus terreus) anti cholesterolic
Vitamins (e.g. Vitamin B byNematospora gossypii, Eremotheciumashybi)
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Family
Oxido reductase
Glucose oxidase
Catalase Hydrolases
Lipase
Catalase Ribonuclease
Functions
Taste intensifier
Removal of H2O2
Aroma development
Taste intensifier
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FAMILYGlucosidase amylase
amylase Dextranase Glucoamylase Invertase Lactase
Melibiase Naringinase Pectinase Xylanase Cellulase
FUNCTIONS Baking, Brewing industry Starch hydrolysis
Cosmetic industries Food industry Production & processing
of sweets Milk & Baking industry
Sugar production fromsugar beets Bewerage industry
(Removal of bitter taste) Bewerage industry ( fruit
juices) Food industry Food, cellulose-paper
industry SCP production
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Peptide hydrolases
Proteases Renin
Food industry
Milk industry
(Peptide preparation& cheese production)
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Citric acid:-D-glucose
Pyruvate Pyruvate
Pyruvate DH CO2 pyruvatecarboxylase
Acetyl Co.A Oxaloacetate
Citric acid (citrate)
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Gluconic acid:- Critical Enzyme;- Glucose
oxidase.(penicillium)Itanoic acid(Decarboxylase)
Fumaric acid
L. Malic acid
Succinic acidMeso-tartaric acid
Oxalic acid
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Fungus Cortinarius sanguineus Cortinarius semisanguineus Fomes fomentarius Gymnopilus penetrans Hydnellum caeruleum Hyphaolama fasiculare Ramaria pallida Tricholompsis rulilans
Dye color Orange, rust-red, scarlet,
deep fox red Yellow, pink, salmon /pink,
grey/brown
Beige, yellow brown Gold (non-mordant), Gold
(alum), cinnamon (copper) Brown green, Dark forest, Greenish brown, Yellow
olive,
Blue dye Mustard, Brown (chrome,
alum)
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Process by which living organisms degradeor transform hazardous organic
contaminants to less toxic compounds.
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Biodegradation of aromatic hydrocarbons by fungi hastraditionally been considered co metabolic nature e.g.benzene, toulene, styrene, xylene by fungi.
White rot fungi:- ( biodegradation of phenols)
Panus tigrins (Biodegradation of olive mills waste water)
Fusarium (Biodegradation of olive mill dry residue)Phlebia brevispore (Biodegradation of polychloryphenols)
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Fungi can also degrade n-alkanes such as tridecane,
tetradecane, pentadecane, hectadecane. N-eicosane byAspergillus, T.asperelluim, Penicillium, Aspergillusniger
Similary oleic acid, stearic acid, decanoic
acid,Imidazolium comounds (Ics)Quarternary ammonium compounds (QSEs) Carbontetrachlordie, trichloroethylene, perchloroethylene.
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Biphenyls, monohydroxylated derivatives (2-hydroxybiphenyl, 4-hydroxy biphenyls)
Tribromophenol (Trametes versicolor, Agaricusaugustus, Laetoporeus sulfureus,G. australe)
Widdral (Botrytis cinerea)
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Endosulfan (Chaetosartorya stromatoides, Aspergillusterricola)
Toxaphene, lindane (B jerkandera, Non-white rot,Phanerochaete, Chyrosporium,Bjerkandera adusta)
Dyes biodegradation (Phanerochaete, Trametesversicolor, Pychoporus sanguineus)
Lignin cellulose degradation (Pleutrotus ostreatus,Schizophyllum species, Paecilalomioes eameus)
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PVCs (Polyveniyl chloride) Penicillium species,Gloephylum trabeum, Aspergillus niger.
Polyhydroxy butyrate hydroxyvolerate (PHB(V))Phanerochaete chrysporium