Abstract
Fermentation is a traditional food processing technique with a wide range of applications, enhancing flavor, preservation, and nutritional value. Modern biotechnology has expanded the scope of fermentation through the use of genetically modified (GM) yeast strains and enzymes. This review examines the applications of fermentation in food processing, focusing on how GM yeast strains and enzymes improve taste, yield, and nutritional content, and contribute to sustainable food production.
Introduction
Fermentation, the conversion of carbohydrates to alcohols, gases, or organic acids through the action of microorganisms[4], has been used for millennia to preserve food and create a variety of products, including cheese, wine, beer, and bread[2][1]. The advent of modern biotechnology has revolutionized fermentation by introducing defined starter cultures[3] and genetically modified organisms (GMOs)[3], particularly yeast strains and enzymes, to enhance process efficiency and product quality[3]. These advancements have led to significant improvements in taste, yield, and nutritional value of fermented foods[3].
Traditional Fermentation and Its Applications
Traditional fermentation relies on the activity of indigenous microorganisms to transform food substrates[2]. This process enriches the diet by developing diverse flavors, aromas, and textures[4]. It also preserves substantial amounts of food through the production of lactic acid, alcohol, acetic acid, and alkaline fermentations[4]. Key applications include:
- Dairy Products: Production of cheese and yogurt using lactic acid bacteria (LAB) to ferment milk, enhancing flavor and extending shelf life[2][4].
- Bakery: Leavening of bread using yeast to produce carbon dioxide, creating a light and porous texture[4].
- Alcoholic Beverages: Production of wine, beer, and cider through the fermentation of sugars by yeast[2][4].
- Pickled Vegetables: Preservation of foods like sauerkraut, kimchi, and pickles through lactic acid fermentation or pickling with vinegar[4].
Modern Fermentation with GM Yeast Strains and Enzymes
Modern biotechnology expands the scope of fermentation to create novel foods and improve the sustainability of food production[3]. The use of GM yeast strains and enzymes offers several advantages:
- Enhanced Yield and Efficiency: GM yeast strains can be engineered to improve their natural synthesis[3] or for faster growth and higher product yield, enhancing overall process efficiency[3].
- Improved Taste and Flavor: Precision fermentation uses microbial hosts as “cell factories” for producing specific functional ingredients[2]. These ingredients, such as flavoring agents, can improve the sensory characteristics of plant-based products or cultivated meat[2].
- Increased Nutritional Value: GM microorganisms can produce substances that originally came from animals, such as whey, rennet, or casein[3]. Fermentation can lead to biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins[4].
- Production of Bio-Preservatives: Fermentation can be used for food grade bio preservatives[1].
- Production of Single Cell Protein: Fermentation can be used for the production of single-cell protein[1].
Examples of GM Yeast Strains and Enzymes in Food Processing
- Impossible Foods: Uses soy leghemoglobin produced by an engineered yeast Pichia pastoris to give its plant-based burger the flavor and color of animal meat[2][3].
- Whey, Rennet, and Casein Production: Engineered microbes now produce substances that originally came from animals, like whey, rennet, or casein[3].
- Vitamin Production: The majority of vitamins in nutritional supplements and fortified processed foods, such as B12 and riboflavin, are produced through fermentation[2].
Advantages and Limitations of Fermentation
Advantages:
- Enrichment of the diet[4]
- Food Preservation[4]
- Biological enrichment of food[4]
- Elimination of antinutrients[4]
- Decreased cooking time[4]
- Can be used for the production of bio-preservatives[1]
- Can be used for the production of single-cell protein[1]
Limitations:
- Low scale production that requires high cost and high energy[1]
- Possibilities of contamination[1]
- Natural variations over time[1]
- The product is impure and needs further treatment[1]
- Possibility of undesirable and unexpected end products[1]
- Undesirable microbes can grow and multiply[1]
Conclusion
Fermentation is an invaluable process in the food industry, and its applications are expanding through the use of GM yeast strains and enzymes. These biotechnological advancements enhance the taste, yield, and nutritional value of fermented foods while contributing to sustainable food production by converting food waste and by-products into valuable resources[3]. As research in genomics and synthetic biology progresses, fermentation is poised to play an even greater role in creating novel foods and ingredients that meet the demands of a growing global population[3].
Citations:
[1] https://microbenotes.com/fermentation/
[2] https://gfi.org/science/the-science-of-fermentation/
[3] https://pmc.ncbi.nlm.nih.gov/articles/PMC8097352/
[4] https://bio.libretexts.org/Bookshelves/Microbiology/Microbiology_(Boundless)/17:_Industrial_Microbiology/17.05:_Food_Preservation/17.5A:_Fermented_Foods
[5] https://byjus.com/question-answer/what-are-the-applications-of-fermentation/
[6] https://www.healthline.com/nutrition/fermentation
