Industrialization of Indegenous - PowerPoint Presentation

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Industrialization of Indegenous Fermented Food Process: Biotechnological Aspects

Prof. Dr. Ir. Sri Kumalaningsih, M.App.Sc

Agroindustrial Technology – Brawijaya UniversitySlide2

IntroductionSome of these fermentation processes have been developed very successfully to commercial scale (e.g., cheese and yogurt amking, soy sauce and wine making) while others, such as tempeh and indigenous fermented beverages, offer scale process.

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he advantages of this lie in more economic and standardized fermentation and in making the indegenous foods more commercially attractive and freely available to urban dwellers in developing countries and to a growing in the west

It is not envisaged, however, that such process developments will supplant the village and household level fermentations which will clearly continoue among low-income families

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Comparison of Indigenous FermentationSubmerged Culture

Relatively rapid growth and product formation can be achieved by yeast and bacteria

Mixed or pure cultures of filamentous fungi, yeast, and/or bacteria at relatively low cell concentration

Aeration and agitation requirements can be high for aerobic culturesProcess scaled up readily to large fermenter volumesProcess control (Ph,temp., DO) relatively easy to achieve. Processes suited to computer control

Product recovery (e.g, cell separation, distillation) can be an imortant part of overall processSolid Substrate Fermentation

Slower fermentation due to slow growth of fungi on solid substrateMixed fungal cultures predominated: relatively high biomass and enzyme concentrations.Relatively low levels of separation and agitation, the latter due to the shear sensitivity of filamentous and process controlScale-up problems due to limitations of heat and mass transfer and process controlProcess control more difficult due to three-phase (gas-liquid-solid), heterogeneous fermentation

Final product obtained from SSF Process

Possible problems due to contamination and mycotoxin production

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Comparison of Indigenous FermentationThe practice of submerged culture is clearly much more developed technically with large-scale industrial process now existing for a wide range of product (e.g, ingle cell protein, yeast, amino acids, enzymes, antibiotic, recombinant DNA) from culture fermentations

Microbial growth and product fermentation occur in two a two-phase (gas-liquid) system.

By comparison, SSF process are more complex and involve three-phase interactions (gas-liquid-solid) as well as mixed microbial culture in many intancesSlide5

The kinetics of SSF are difficult also to describe due to the limitation in measuring:Cell mass, consumption of substrates, product yieldProcess variablesIn a heterogeneous system where substrate in a present as a solid.

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In the industrialization of an SSF process it is fruitful to consider those factors which have been found critical in the choice of bioreactor design for commercial submerged culture.Criteria for Bioreactor DesignSlide7

SSF are likely to differ from submerged processes on the following points:Substrate choice and characteristics impinge on reactor design perhaps more than does the choice of microorganismDue to current difficulties in measuring cell mass and product formation already discussed and in applying Monod Kinetic to Multisubtrate SystemIn the short term, genetic stability of strains used in indigeneous SSF will not modify the choice of bioreactor due to the use of predominantly wild-type strain

Hydrodynamics is a consideration in SSF bioreactor design in the sense that the moisture content

Aseptic equipment is less imperactive in SSF than submerged due to the selective conditions e.g, low pH, low water activity

Criteria for Bioreactor DesignSlide8

6. SSF bioreactors need to allow for the control of temperature and moisture content of the substrate and for the provision of O27. Downstreaming processing is not a najor consideration in SSF bioreactor design indigeneous solid state food fermentation since product8. For SSF bioreactor, the overriding issues of how to provide adequate heat and mass transfer dominate their design and operation. The availability of moisture and O2 and the removal of heat and CO2 are critical to the success of the fermentation

9. Most of the difficulties associated with large-scale solid substrate fermentation center on the problem of heat buildup, process control and scale up

Criteria for Bioreactor DesignSlide9

Effect of water activity on the growth rate of selected fungiSlide10

Instrumentation Available for Fermentation Processes in Submerged CulturePhysical SensorTemperaturePressurePower InputFoam Level

Gas and Liquid flow rates

Turbidity

Load Cells2

. Chemical SensorpHDissolved Oxygen ConcentrationDissolved CO2 ConcentrationExit gas analysis O2

CO2 Redox PotentialSlide11

Instrumentation Available for Fermentation Processes in Submerged CultureSlide12

SSFThe Variables which may be controlled in an SSF process are summarized as follows:TemperaturepHMoisture contentComposition of input gas (e.g, %O2 dan &CO2)Slide13

Thank You!