International University
School of Biotechnology
Biochemistry Department
ASSIGNMENT 2: FERMENTATION
Name:
1. Nguyễn Tấn Phú BTBCIU16057
2. Trương Thị Ngọc Hằng BTBCIU16041
3. Huỳnh Quang Tuấn BTBCIU16027
OPTION 1: Propose a fermented product for Chad (Africa) based on the availability of corresponding
materials in the country. Describe the processes? Also stating microbes used and the mode of fermentation.
Milk is an important source of micronutrients, vitamins and energy-containing fat, contributes energy,
micronutrients, including vitamins A, B12 and C, to their diets. In Chard, milk was identified as the primary
source for vitamin A, which highlights the importance of dairy livestock and their primary products to human
nutrition. Howeve, milk is prone to microbial spoilage and can harbor a wide variety of foodborne and zoonotic
agents, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to
contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security.
In parallel, approximately 25–30% of the milk produced in sub-Saharan Africa is lost because of spillage and
spoilage prior to reaching the consumer. Local production is not sufficient to provide adequate milk for all
consumers, and thus many countries depend on imported milk or powdered milk, which account for 24–60% of
the milk quantity consumed. Hence, method of enhancing quality and safety of existing milk products is required,
and fermentation will helps mitigate the impact of poor handling and storage conditions by enhancing shelf life
and food safety. Knowledge of microorganisms is critical in developing products with enhanced quality and safety
for these products, including Africa-specific starter culture development.
Product-specific diversity of lactic acid bacteria and yeast detected in African dairy products, and rely
on product-specific microbiota responsible for aroma, flavor and texture. The fermentative microbiota of African
milk products surveyed for this review was predominated by lactic acid bacteria (LAB). LAB were most abundant
and accompanied by yeasts in selected products. Following the process:
Lactic acid bacteria were added after cooling process of
milk and kept in 40-45oC
Mode of fermentation is batch fermentation. All ingredients are added and left incubated. Batch fermentation
of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay
under static and ultrasonic conditions. An experimental study of the effect of fermentation temperature (t=38 –
43°C).
Microbes: Lactobacillus species
International University
School of Biotechnology
Biochemistry Department
Lactobacillus delbrueckii subsp. bulgaricus (or Lactobacillus bulgaricus) is main bacterium used for
production of yogurt. It plays crucial role in ripening of some cheeses, as well as in other processes involving
naturally fermented products. It is defined as homo-fermentative lactic acid bacteria due to the way it feeds on the
milk sugar lactose to produce lactic acid, which helps preserve milk. It is also considered probiotic. It is gram-
positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is also non-
pathogenic. It is regarded as aciduric or acidophilic, since it requires low pH (around 5.4–4.6) to grow effectively.
It is anaerobic. As it grows on raw dairy products, it creates and maintains acidic environment needs to thrive via
its production of lactic acid. It grows optimally at 40-44 °C under anaerobic conditions.
Lactobacillus fermentum is Gram-positive species. It is associated with active dental caries lesions. It is found in
fermenting animal and plant material. It has been found in sourdough. A few strains are considered probiotic in
animals and at least one strain has been applied to treat urogenital infections.
Lactobacillus plantarum is commonly found in fermented food products as well as anaerobic plant matter. It is
present in saliva (first isolated). L. plantarum is Gram positive, bacilli shaped bacterium. Its cells are rods with
rounded ends, straight, 0.9–1.2μm wide and 3–8μm long, occurring singly, pairs or short chains. L. plantarum has
large genomes known among the lactic acid bacteria and is flexible and versatile species. It grows between pH
3.4 and 8.8 and in temperature range 12 °C to 40 °C.
Lactococcus lactis is Gram-positive bacterium used extensively in production of buttermilk and cheese, and as
the first genetically modified organism to be used alive for treatment of human disease. L. lactis cells are cocci
group in pairs and short chains and depending on growth conditions, appear ovoid with a typical length of 0.5 -
1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homo-
fermentative metabolism (produce lactic acid from sugars). Capability to produce lactic acid is reason why L.
lactis important microorganisms in dairy industry. L. lactis is of crucial importance for manufacturing dairy
products, such as buttermilk and cheeses. When L. lactis ssp. lactis is added to milk, bacterium uses enzymes to
produce energy molecules (ATP) from lactose. Byproduct of ATP energy production is lactic acid. Lactic acid
produced by bacterium curdles milk that then separates to form curds, which are used to produce cheese. Other
uses include production of pickled vegetables, beer or wine, bread and fermented foodstuffs such as soymilk kefir,
buttermilk.
Streptococcus thermophilus (Streptococcus salivarius subsp. Thermophiles) is gram-positive bacterium, and
fermentative facultative anaerobe of viridans group. It is non-motile and does not form endospores. It is classified
as lactic acid bacterium and found in fermented milk products and used in production
of yogurt. S. thermophilus has optimal growth of 35 - 42 °C while L. d. bulgaricus has optimal range of 43 -
46 °C. S. thermophilus is widely used in dairy industry. Although its genus, Streptococcus, includes some
pathogenic species, food industries consider S. thermophilus safer bacterium than other Streptococcus sp. In fact,
yogurt and cheese contain live cultures of S. thermophilus are beneficial to health. Live cultures of S.
thermophilus make it easier for people who are lactose intolerant to digest dairy products. The bacteria break
down lactose, the sugar in milk that lactose-intolerant people find difficult to digest.Others include
Leuconostoc spp., Lb. acidophilus, Lb. brevis, Lb. lactis, Lb. casei, Lb. helveticus, Lc. lactis subsp. cremoris, Lc.
lactis subsp. diacetylactis, Lc. lactis subsp. Lactis
REFERENCES:
1. Modelling of Batch Lactic Acid Fermentation inthe Presence of Anionic Clay By Cosmin
Jinescu,1 Vasilica Alisa Aruş, Oana Cristina Pârvulescu, and Ileana Denisa Nisto
2. African fermented dairy products – Overview of predominant technologically important microorganisms
focusing on African Streptococcus infantarius variants and potential future applications for enhanced food
safety and security by ChristophJansaLeoMeileaDasel Wambua MulwaKaindibWambuiKogi-
MakaubPeterLamukab
