e-ISSN: 2320-3528

Research and Reviews: Journal of Microbiology and Biotechnology

Gopalarao vuppala1*, Rama Krishna1, Krishna Murthy1

1. Montissory Siva sivani institute of science and technology, Gurraju palem, Mylavaram, Vijayawada, Andhra Pradesh, India.

Research Article

Received: 13/04/2015 ABSTRACT Revised: Accepted: 25/05/2015 Fermentation in food process is that the conversion of carbohydrates to *For Correspondence alcohols and carbonic acid gas or organic acids victimization , , or a mix therefrom, underneath anaerobic conditions. Fermentation typically Montissory Siva sivani institute implies that the action of microorganisms is fascinating. The science of of science and technology, fermentation is additionally referred to as zymology or biochemistry. The term Gurraju palem, Mylavaram, “fermentation” is usually accustomed specifically consult with the chemical

Vijayawada, Andhra Pradesh, conversion of into plant product, a method that is employed to supply India. alcoholic beverages like , , and . Fermentation is additionally used within the leavening of (CO2 made by activity); in . preservation techniques to supply carboxylic acid in bitter foods like dish, dry sausages, , and yogurt; and in of foods with (acetic acid) Keywords: Fermentation, . carbohydrates, biochemistry, micro-organisms. Fermentation Process and Usage Natural fermentation precedes human history. Since precedent days, however, humans are dominant the fermentation method. The earliest proof of Associate in Nursing drinkable, made up of , , and honey, dates from 7000–6600 BCE, within the Neolithic Chinese village of Jiahu, [1] and craft dates from 6000 BCE, in Georgia, within the Caucasus space [2]. Seven-thousand-year old jars containing the remains of wine, currently on show at the University of Pennsylvania, were excavated within the Zagros Mountains in Islamic Republic of Iran. [3] there's sturdy proof that folks were chemical change beverages in Babylon circa 3000 before Christ,[4] ancient Egypt circa 3150 before Christ,[5] pre-Hispanic Mexico circa 2000 before Christ and circa 1500 before Christ.[6] French chemist chemist was the primary known zymologist, once in 1856 he connected yeast to fermentation.[7] biologist originally outlined fermentation as “respiration while not air”. Biologist performed careful analysis and concluded: i'm of the opinion that alcoholic fermentation ne'er happens while not coinciding organization, development, and multiplication of cells, if asked, in what consists the chemical act whereby the is rotten, utterly blind to it. one Contributions too rganic chemistry Main articles: History of organic chemistry and NADH § History once learning the fermentation of sugar to alcohol by yeast, chemist all over that the fermentation was catalyzed by a significant force, known as "ferments,” among the yeast cells. The “ferments” were thought to perform solely among living organisms. “Alcoholic fermentation is Associate in Nursing act related to with the life and organization of the yeast cells, not with the death or putrefaction of the cells,”[8] he wrote. With all, it absolutely was known that yeast extracts will ferment sugar even within the absence of living yeast cells. Where as learning this method in 1897, Eduard Buchner of Humboldt University of Berlin, Germany, found that sugar was hard

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even once there have been no living yeast cells within the mixture,[9] by a yeast secretion that he termed enzyme. [10] In 1907 he received the honor in Chemistry for his analysis and discovery of “cell-free fermentation.” One year previous, in 1906, plant product fermentation studies junction rectifier to the first discovery of NAD+ [11]. The primary good thing about fermentation is that the conversion of sugars and different carbohydrates into preservative organic acids, e.g. changing juice into wine, grains into brewage, carbohydrates into carbonic acid gas to leaven bread, and sugars in vegetables. Food fermentation has been aforementioned to serve 5 main purposes:[12] • Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates [13]. • Preservation of considerable amounts of food through carboxylic acid, alcohol, carboxylic acid, and alkalescent [14]. • Biological enrichment of food substrates with super molecule, essential amino acids, and [15]. • Elimination of anti nutrients [16]. • A decrease in preparation time and fuel demand [17].

Fermented foods by kind 1. Bean-based: Cheonggukjang, , miso, natto, , smelly curd, , on com, soybean paste,Beijing Phaseolus aureus milk, kinama, iru [18]. 2. Grain-based: , beer, bread, choujiu, gamju, injera, , , murri, ogi, , , , sowans, , Scotch whiskey, grain John Barleycorn, idli, dosa, [19]. 3. Vegetable based mostly: Kimchi, mixed pickle, , Indian pickle, gundruk 4.9 based mostly three Batter made up of rice and lentil (Vigna mungo) ready and hard for baking idlis and dosas [20]. 4. Fruit based mostly: Wine, vinegar, cider, , , atchara, nata Delaware palm, burong mangga, asinan, pickling, vişinată [21].

5. Honey based mostly , metheglin 6. farm based mostly: , , inebriant (mare milk), shubat (camel milk), refined milk merchandise like quark, filmjölk, crème fraîche, smetana, skyr, yogurt [22]. 7.Fish based mostly: Bagoong, faseekh, fish sauce, , Hákarl, , rakfisk, shrimp paste, surströmming, shidal [23]. 8. Meat based mostly: Jamón ibérico, Chorizo, Salami, Pepperoni, Nem chua, Kyrgyzstani monetary unit moo ChinKyrgyzstani monetary unit mok could be a northern Thai speciality created with grilled, banana leaf-wrapped pork (both skin and meat) that has been hard with sticky rice 9.Tea based mostly Pu-erh tea, [24].

Risks Risk of overwhelming hard foods Alaska has witnessed a gentle increase of cases of food poisoning since 1985. It's a lot of cases of food poisoning than the other state within the us of America [25]. this is often caused by the normal Eskimo follow of permitting animal merchandise like whole fish, fish heads, walrus, sea lion, and whale flippers, beaver tails, seal oil, birds, etc., to ferment for Associate in Nursing extended amount of your time before being consumed [26]. the chance is exacerbated once a plastic instrumentality is employed for this purpose rather than the old style, ancient technique, a grass-lined hole, because the eubacteria} bacteria thrive within the anaerobic conditions created by the air-tight enclosure in plastic [27]. the planet Health Organization has classified preserved foods as aattainable substance, supported medical specialty studies.[28] different analysis found that hardfood contains a malignant neoplastic disease by-product,

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alkyl radical salt (urethane) [29]. “A 2009 review of the prevailing studies conducted across Asia all over that frequently uptakepreserved vegetables roughly doubles a person’s risk for muscular structure epithelial cell cancer [30]. CONCLUSION

Fermentation is brought about by micro-organisms and enzymes present on the surface of the fish and in the guts before and after capture. Fermentative organisms may be introduced through the salt used or recycled brine. Salt is frequently used during curing to select desirable organisms in order to ensure that protein degradation is controlled without the production of toxic substances. Typical micro-organisms that have been identified are gram-positive halotolerant cocci, gram-negative halophilic rods and yeasts.

Fermentation results in chemical changes due to the breakdown of protein in fish muscle which produces trimethylamine, dimethylamine, ammonia, etc. In addition, fat oxidation takes place and other organic compounds are formed, including acetic acid and lactic acid. All these reactions result in changes in the texture, odour and taste of the final product. A peculiar characteristic of fermentation is a strong, sometimes offensive smell. REFERENCES 1. Hooi Ling Ho and Jee Hsiung Phang, Bioprocessing of Agro-Residual Wastes for Optimisation of Xylanase Production by Aspergillus brasiliensis in Shake Flask Culture and Its Scaling up Elucidation in Stirred Tank Bioreactor. J Biodivers Biopros Dev 2015;2:148. 2. Devarai Santhosh Kumar and Suman Ray, Fungal Lipase Production by Solid State Fermentation-An Overview. J Anal Bioanal Tech 2014. 3. DiolaMarina NuntildeezRamirez, Luis MedinaTorres, Fausto Calderas and Guadalupe SanchezOlivares, Properties of the Entomoparasitic Nematodes (Heterorhabditis bacteriophora) Liquid Culture using a Helicoidal Ribbon Agitator as Rheometric System. J Bioprocess Biotech 2015;5:207. 4. Luis Beltraacuten RamosSaacutenchez, Mario Ceacutesar CujilemaQuitio, Maria Caridad JulianRicardo, Jesus Cordova and Patrick Fickers, Fungal Lipase Production by Solid-State Fermentation. J Bioprocess Biotech 2015;5:203. 5. Jahir Alam Khan and Sumit Kumar Singh, PRODUCTION OF CELLULASE USING CHEAP SUBSTRATES BY SOLID STATE FERMENTATION. IJPAES. 6. Jahir Alam Khan and Sachin Kumar Yadav, PRODUCTION OF ALPHA AMYLASES BY ASPERGILLUS NIGER USING CHEAPER SUBSTRATES EMPLOYING SOLID STATE FERMENTATION. IJPAES . 7. Ibrahim, Aliyu Dabai Aisha Ibrahim Saulawa, Alhassan Sani Danladi Mahuta Sahabi Saadatu Aliyu Shinkafi Adamu Aliyu Aliero and Gambo, Auwal, BIOUTILIZATION OF ADANSONIA DIGITATA FRUIT PULP BY BACILLUS SPECIES FOR AMYLASE PRODUCTION. IJPAES (2011). 8. Greetham D, Presence of Low Concentrations of Acetic Acid Improves Fermentations using Saccharomyces cerevisiae. J Bioprocess Biotech 2015;5:192 9. Chandrakant Belwal, Divyesh Patel, Kamlesh Chauhan, Yogendrasinh Parmar, Ajay Singh Rawat, et. al. Isolation, Identification and Characterization of Unknown Impurity in Fermentation Based Active Pharmaceutical Ingredient Lovastatin. Pharmaceutical Analysis (2014). 10. Vishal Sharma, for Celiac Disease: A Work in Progress. J Prob Health. 11. JinHua Liu, ZeJian Wang, Yuhua Wang, Ju Chu, YingPing, et. al. Structural Elucidation and Antioxidant Activity of a Polysaccharide from Mycelia Fermentation of Hirsutella sinensis Isolated from Ophiocordyceps sinensis. J Bioprocess Biotech 2014;4:183. 12. Esra Aydemir, Selami Demirci, Ayeguumll Doan, Ali Oumlzhan Aytekin and Fikrettin Sahin, Genetic Modifications of Saccharomyces cerevisiae for Production from Starch Fermentation: A Review. J Bioprocess Biotech 2014;4:180. 13. Tania Pencheva, Maria Angelova, Purposeful Model Parameters Genesis in Multi-population Genetic Algorithm. Glob J Tech Opt.

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14. Hooi Ling Ho and Lee Yong Lau, Bioprocessing of Agricultural Wastes as Optimised Carbon Source and Optimisation of Growth Conditions for Xylanase Production by Aspergillus brasiliensis in Agitated Solid State Fermentation (Ssf). J Biodivers Biopros Dev 2014;1:125. 15. Hariharan B, Singaravadivel K and Alagusundaram K, Effect of Food Grade Preservatives on the Physicochemical and Microbiological Properties of Coconut Toddy during Fermentation. J Nutr Food Sci 2014;4: 299. 16. Adrian D Allen, Folahan O Ayorinde and Broderick E Eribo, Non-Edible Vernonia galamensis Oil and Mixed Bacterial Cultures for the Production of Polyhydroxyalkanoates. Mod Chem Appl 2014;2: 136. 17. Gunjan Gautam, Vishwas Mishra, Payal Verma, Ajay Kumar Pandey and Sangeeta Negi, A Cost Effective Strategy for Production of Bio-surfactant from Locally Isolated Penicillium chrysogenum SNP5 and Its Applications. J Bioprocess Biotech 2014;4:177. 18. Wei Jiang, Zhao Li, Hongqiang Li and Jian Xu, Effect of Different Sweet Sorghum Storage Conditions on Ethanol Production. Biochem Physiol 3:142. 19. Navpreet Kaur Walia, Kamaljeet Kaur Sekhon, Swaranjit Singh Cameotra, Dharam Paul Chaudhary, Pallavi Srivastava and Anil Dutta, et. al. Optimization of Fermentation Parameters for Bioconversion of Corn to Ethanol Using Response Surface Methodology. J Pet Environ Biotechnol 2014;5: 178. 20. Hooi Ling Ho and Stephanie Ak Sali, Bioprocessing of Agricultural Residuals for the Optimum Production of Extracellular Xylanase by Aspergillus brasiliensis in Solid State Fermentation (SsF) . J Biodivers Biopros Dev 2014;1:121. 21. Eduar OrtegaDavid and Aida RodriguezStouvenel, Bioprocessing of Lupin Cotyledons (Lupinus mutabilis) with Rhizopus oligosporus for Reduction of Quinolizidine Alkaloids. J Food Process Technol 2014;5:323 22. Zahra Geraylou, Eugene Rurangwa, Tom Van De Wiele, Christophe M Courtin, Jan A Delcour, et. al. (2014) Fermentation of Arabinoxylan-Oligosaccharides, Oligofructose and their Monomeric Sugars by Hindgut Bacteria from Siberian Sturgeon and African Catfish in Batch Culture in vitro. J Aquac Res Development 2014;5:230 23. Hooi Ling Ho and Jamila Said Hood, Optimisation of Medium Formulation and Growth Conditions for Xylanase Production by Aspergillus brasiliensis in Submerged Fermentation (SmF). J Biodivers Biopros Dev 2014;1:102. 24. Yaser Dahman, Poly (Lactic Acid): Green and Sustainable Plastics. Ferment Technol 2013;2:e121. 25. Marek Nawalany and Malgorzata Loga, Fermentation Tube Test Statistics for Indirect Water Sampling. Hydrol Current Res 2014;5: 165 26. Yaser Dhaman and Charles U Ugwu, Poly[(R)-3-hydroxybutyrate]: the Green Biodegradable Bioplastics of the Future!. Ferment Technol 2013;2:e120. 27. Yaser DhamanandPallavi Roy, Challenges and Generations of Biofuels: Will Algae Fuel the World?. Ferment Technol 2013, 2:e119. 28. ShangTian Yang and Xiaoguang Liu, Metabolic Process Engineering for Biochemicals and Biofuels Production. J Microb Biochem Technol 2014;6:e116. 29. Eric L Huang, Mark G Lefsrud, Fermentation Monitoring of a Co-Culture Process with Saccharomyces cerevisiae and Scheffersomyces stipitis Using Shotgun Proteomics. J Bioprocess Biotech 2014;4:144. 30. Sumaryati Syukur, Benrward Bisping, Zozy Aneloi Noli and Endang Purwati, Antimicrobial Properties and Lactase Activities from Selected brevis Associated With Green Cacao Fermentation in West Sumatra, Indonesia. J Prob Health 2013;1: 113.

31. Ziayoddin M, Manohar Shinde and Junna Lalitha, Orthogonal Array Approach for Optimization of Carrageenase Production by Solid State Fermentation of Pseudomonas aeruginosa ZSL-2. J Microb Biochem Technol 2012;4: 096.

32. Manoj Agrawal, Ethanol Evaporation from Fermenter – Often Overlooked?. Fermentat Technol 2012;1:e115.

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33. Manoj Agrawal, Ethanol Evaporation from Fermenter – Often Overlooked?. Fermentat Technol 2012;1:e115. 34. Shieh Ping Ping, Shu Cheng Shih, Chen Tong Rong and Wei Que King, Effect of Isoflavone Aglycone Content and Antioxidation Activity in Natto by Various Cultures of Bacillus Subtilis During the Fermentation Period. J Nutr Food Sci 2012;2:153. 35. Silvina Fadda, Contribution of Proteomics for Diving into the Lactic Acid Bacteria Role and the Modification of the Food Matrix during Fermentation. Single Cell Biolo 2012. 36. Kumaran Sivagnanam, Vijaya G.S. Raghavan, Manesh Shah, Robert L Hettich, Nathan C Verberkmoes and Mark G Lefsrud, et. al. Characterization of Clostridium acetobutylicum Protein Interaction Network from Butanol Fermentation. J Anal Bioanal Tech 2013;S3: 002. 37. Shiyi Ou, Jie Zheng, Yanfang Xu, Jing Zhang and Baoru Yang, Investigation of Micro-Particles Produced from Wheat Bran and Sugarcane Bagasse Fermentation by Human Faecal Flora and the Binding Capacities of Fermentation Residues. J Nutr Food Sci 2012;S2-002. 38. Yanli Chen, Biomass to Fuels: Thermo-chemical or Bio-chemical Conversion?. Ferment Technol 2012;1:e104. 39. Marli Camassola, Cellulases and Hemicellulases, why we need so much of these Enzymes?. Fermentat Technol 2012;1:e112. 40. Yaser Dahman, Sustainable Biobutanol and Working towards the Green Gasoline of the Future. Fermentat Technol 2012;1:e111.

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