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microbe and fermented foods Fermented foods Fermented foods is made from the material after a series of ideal and important biochemical and physiological changes catalyzed by the enzyme produced by the microbes such as bacteria, yeast and mould. definition Section A Foods fermented by bacteria Lactobacterium and its fermented products Lactobacterium and fermented dairy products Bacillus subtulis (natto) and natto fermentation Lactobacterium and its fermented products Lactic acid bacteria is a group of bacteria that has the ability to convert fermentative carbohydrates into lactic acid. Lactic acid fermentation types Homolactic fermentation more than 90% metabolites are lactic acid, Heterolactate fermentation ,other products such as ethanol and CO2 may be formed Bifidum pathway Microbes in heterolactic fermentation Leuconostoc mesenteroides(肠膜明串珠菌) Lactobacillus brevis（短乳杆菌） Lacmanitopoeum（甘露醇乳杆菌） Sauerkraut （泡菜） and microbes 微酸阶段 酸化成熟阶段 过酸阶段 Lactobacterium and fermented dairy products Yogurt Cheese Acidic cream Acidic butter milk Acidophile bacteria milk kefir Basic technics for yogurt Purchasing of material milk原 料乳收购 Innocullating fermentation Quality examination and standardize homologonization refrigeration Leave factory sterilization 配料mixing Quality examination Bacteria used in the yogurt fermentation Streptococcus thermophilus Lactobacillus bulgaricus Lactobacillus aciditicphilus Bifidobacterium Bacillus subtulis (natto) and natto fermentation Choiceness of soybeans精选大豆 Marinating and trickle浸泡，沥干 Steaming and boiling蒸煮 fermentatio n Natto Innoculation cooling Placed at 4℃ for 1 day natto Fungi fermented food Moulds and fermented bean curd Fungi fermented food Moulds and thick broad-bean sauce and fermented soya beans Fungi fermented food Rhizopus oligosporus （少孢根霉）and Tempeh（丹贝） fermentation Fungi fermented food Aspergillus and tea fermentation Microbes that directly used as food Spirulina morphological features features of biochemical composition health-care funtion保健 Microbes that directly used as food Single Cell Protein（SCP） 1.definition 2.material and microbes for the production of SCP Microbial polysaccharide Xanthan（黄原胶） Dextran （右旋糖酐） Scleroglucan （小核菌葡聚糖） Pullulan （短梗霉多糖） Curdlan（热凝多糖） Mushroom polysaccharide（食用菌多糖） Microbial polysaccharide Gram positive bacteria 明串珠菌，变异链球菌等 Gram negative bacteria 木醋杆菌，无色杆菌，土壤杆菌，固氮菌，假单 胞菌等 Yeast 出芽短梗霉，隐球酵母，毕赤酵母，红酵 母等 Filamentous fungi 青霉，银耳，冬虫夏草，灵芝， 香菇等。 Polysacchrideproducing microbes Reishi Mushroom polysaccharide Ehance the activity of NK cell Boost the synthesis of interferon Anti-cancer Accelerate the proliferation of lymph cells , enhance the phagocytic and killing ability of macrophages, NK cell and T cell . Distinctly inhibit the hypersensitivity to oval protein and tatanus toxoid Mushroom polysaccharide Reishi mushroom （Ganoderma lucidum （fr.） karst）又称灵芝草或仙草 subphylum: Basidiomycotina class: Hymenomycetes subclass:holobasidimycetidae order: Aphyllophorates family: Gandermataceae genus: Ganoderma Tremella polysaccharide 银耳是东方传统的食药用菇,具有”补肾, 润肺,生津,止咳”之功效.从银耳子实体 中提取的多糖有: Acidic polysaccharides Neutral polysaccharides Acidic oligosaccharides Cell-wall polysaccharides Extracellular polysaccharides Tremella polysaccharide Tremella can significantly enhance the humoral immunity: 1. Hericium eromaceus Pens polysaccharides(猴头古菇多糖) Winter mushroom polysaccharides (金针菇多糖) Lentinus polysaccharides (香菇多糖) Polyporus frondosus (灰树花多糖) xanthan-origin of miccobes Xanthomonas Xanthomonas Xanthomonas Xanthomonas campestris phascoil malvaclarum carotae Biosynthesis of xanthan Put forward by I.W.Sutherland——america famous extracellular saccharide expert Industrial production of xanthan Application in food Juice Flavor bread Stuffing for bread (bread filling) Canned food Freezing food Liquid beverage Cheese plating food(干酪涂抹食品) Dextran Strains used for production: Leuconostoc mesenteroidae Streptobacterium dextranicum Function of dextran Substitute for blood plasm Anti clotting Improve the microcirculation Flavor material in food Fragrance agent香味剂 Sourness agent酸味剂 Sweet taste agent甜味剂 Fresh flavor agent鲜味剂 Microbial fragrance agent