Fermentation Metabilism of different substrates without direct participation of oxygen

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A net work for you !
SASNET-Fermented Foods http//www.fermented-foods
.net Thanks to Swedish Agency for Research
Co-operation Lund University, Sweden Anand
Agricultural University, India NABARD, India
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An ancient process with strong cultural
foundation

• Use of
• Fermented milk and butter
• Fermented fruits and wine
• Fermented cereals and beer
• For good health and well-being
• is mentioned in a number of ancient scripts
• of different religions and folk tales
• from far and near.

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Excellent exposition of bio-diversity

• Fermentation
• Can be applied to a wide variety of raw materials
  
• to produce a variety of different finished food
  products
• Fermented foods are manufactured and consumed in
  practically
• every parts of the world by every type of
  communities
• regardless of class, creed, sex, religion, age or
  ethnicity.
• Cereals, pulses, root crops, vegetables, fruits,
  meat and fish
• are preserved by one or other method of
  fermentation in
• some part of the world

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Fermentation is Applicable for many purposes

• Extend the shelf life by
• Protection and preservation of foods
• Producing desirable taste and flavour
• Improvement of Nutritional value
• Producing required physicochemical properties
• Improvement of food safety and food security

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Fermentation is aUnique process with great
potential

• It is environment friendly
• Consume less energy
• Produce less waste
• Easy to manage
• under house hold conditions of
• low income communities
• as well as in industrial scale for
• urbanised welfare societies

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Birth of Probiotics ?

• Dr. Eli. Metchnikoff,
• A nobel prize winner of 1908 in physiology and
  medicine
• The Prolongation of life
• benefits of intestinal microflora
• long life of the Bulgarians and their frequent
  use of fermented milk product yoghurt
• Bacillus bulgaricus - Lactobacillus bulgaricus

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Probiotics beneficial life promoting
microorganisms

• Reduce flatulence/stomach wind
• Healing effect on allergy
• Stimulate immun defence
• Prevent Colon cancer
• Stabilise intestinal microflora
• Stimulate digestion of lactose
• Reduce risk for infection

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Some probiotic strains of commercial food
products

• Lactobacillus acidophillus
• Lactobacillus reuteri
• Lactobacillus plantarum
• Lactobacillus casei
• Bifidobacterium lactis
• Bifidobacterium infantis
• Bifidobacterium longum

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Birth of Prebiotics ?

• Also early in the sixties
• Dr. Burkitt and also Dr. Trowell
• made clinical observations of great importance
• and pointed out
• the importance of some undigestible
• matter of vegetable origin in the human diet
• and the role of large intestine as an active
  organ of the human body

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Prebioticsare suitable substrates for
beneficial microorganisms of the large intestine

• Galacto oligosaccharides
• Fructo oligosaccharides
• Iso malto oligo saccharides
• Xylo oligo saccharides
• (Soluble dietary fibre components)

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Synbiotic !!Prebiotic substrates and Probiotic
organisms

• The positive effects of prebiotic substances
  and, probiotic organisms in synbiotic foods is a
  matter of great attention among the researchers,
  medical practitioners, food companies, and
  marketing agencies, because the demand for such
  products is enormous and growing fast day by day.
  
• It has the advantage of being generally regarded
  as safe (GRAS) and at the same time offer immense
  opportunity for production of products with high
  added value which can be classified as organic
  foods, natural foods, health foods,
  convenience foods, ethnic foods
  neutraceuticals food for clinical
  nutritionand not to forget functional foods

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Birth of Functional Foods ?

• Yakult
• inspired and still inspires
• Invention of many food products with special
  health benefits.

A Japanese commercial break through
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Functional Food
A Food which has been produced to give a specific
and scientifically documented health effect and
is intended to be consumed as a part of a healthy
and balanced diet. It is also a food that
occupies the borderline between food and
medicine that can have a preventive effect or
reduce the risk of illness.
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Functional Foods open new perspectives Patents
as immaterial rights/assets Knowledge as
competitive advantages Licences as one way of
capitalizing on patents Sales of Value added
products Image marketing a health image in
products and companies Advantage in pricing other
products
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The Value Pyramid
Functional Foods
Advanced products
Value increase by around five times
Products with added value
Generic products
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Some Functional Foods from Sweden
ProViva fruit drink
ProViva yoghurt
ProViva Active
Hjärtans Lust
ProViva Shot
Primaliv Fermented milk and oatsbran
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Some idea of what is at stake

• The total sales of functional foods in 2000
• was
• 1.79 Billion USD in Europe
• 1.80 Billion USD in USA
• 2.3 Billion USD in Japan

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Number of Patented inventions/innovations in
the food area during the last ten years Japan
4184 USA 2792 China 1555 Russia
1074 Korea 864 Germany 839 France
294 UK 271 India ?
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Some important background information

• NO FOOD SHORTAGE
• BUT ABOUT 300 MILLION GO HUNGRY
• (Hidden Hunger !)
• 65 of the workforce depend on agro-food sector
  for their income
• Can contribute only 25 of the GNP
• Indias share of the global market is only
  around 0,5
• Value addition in agro sector is on an average
  only about 5-7
• Without value addition no income raise !
• And a lot of employment oppertunities
• There fore
• we who receive the raw material from the farmer
• have a duty/mission

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Not to do RD is unethical ! In essence the
future for a food processing industry is
spelled RD
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RD can be organized in different forms RD
within the business Non-equity agreements Equity
agreements (minority of equity) Joint
ventures Create a new entity (daughter
Co) Consortia (joint venture with many
partners) Virtual organization with out-sourced
RD Networking is one of the most effective
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There fore we have SASNET Fermented Foods
http//www.fermented-foods.net
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Vision/Objectives/Goals

• To become a strong and active network of
  scientists and others who are interested in
  fermented foods
• To promote advanced research and higher education
  in fermentation as a sustainable food processing
  technology
• To promote development of fermented functional
  foods by developing collaborative network
  projects.
• To have a server for maintaining an interactive
  website of the network with provision for
  communication between the members.
• To establish and maintain an up-to-date data base
  on fermented foods of south Asia for information
  retreival.
• To produce and publish a quarterly journal
  carrying scientific articles on fermented
  functional foods.
• To own a model laboratory accredited not only to
  do research and development of fermented
  functional foods but also to scientifically test
  and document the data necessary/required to
  assert the positive effects in support of the
  health claims.
• To own a model production facility for producing
  and marketing fermented functional food products
  developed by its members and/or other
  stakeholders.

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EU/SPF - project

• Four strategic meetings 2005 are planned
• The first of these was in May
• One aim is to make priorities and bring the
  potential of indigenous fermented foods of south
  asia in the focus of policy makers, managing
  directors, media and social workers
• So that more resourses can be offered for
  research and development in this area

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Absolutely Invaluable !

• Strong support by
• Dr. V. Kurien
• Prof. JB Prajapati
• Asst. Prof. Lata Ramachandran
• was

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Please Contact The co-ordinator

• Dr. JB Prajapti
• prajapatijashbhai_at_yahoo.com
• and become a member !

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Two more networks being developed

• A Network for
• sustainable utlilisation of tropical plant
  biomass
• A Network for
• strategic alliance among small and medium scale
• food and biotech industries for
• development of new products and new markets.

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Thank you !