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| '''Symbiotic fermentation''' is a form of ] in which multiple organisms (]s, ], ] and others) interact in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium.<ref>{{cite journal|last1=Furukawa|first1=Soichi|title=Significance of microbial symbiotic coexistence in traditional fermentation|journal=Journal of Bioscience and Bioengineering|year=2013|volume=116|issue=5|pages=533–539|doi=10.1016/j.jbiosc.2013.05.017|pmid=23791634}}</ref> | '''Symbiotic fermentation''' is a form of ] in which multiple organisms (]s, ], ] and others) interact in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium.<ref>{{cite journal|last1=Furukawa|first1=Soichi|title=Significance of microbial symbiotic coexistence in traditional fermentation|journal=Journal of Bioscience and Bioengineering|year=2013|volume=116|issue=5|pages=533–539|doi=10.1016/j.jbiosc.2013.05.017|pmid=23791634}}</ref> Described early on as the fermentation of sugars following ] in a mixed fermentation process.<ref name=":0">{{Cite journal|last=Macfadyen|first=Allan|last2=Badington|first2=C. H.|date=1903|title=The Symbiotic Fermentations|url=https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1903.tb00197.x|journal=Journal of the Federated Institutes of Brewing|language=en|volume=9|issue=1|pages=2–15|doi=10.1002/j.2050-0416.1903.tb00197.x|issn=2050-0416}}</ref> | ||
| == History == | |||
| Examples of traditionally fermented products that use symbiotic fermentation include: | |||
| The earliest mention of the term can be found in a lecture given by Dr. Allan Macfadyen of the Jenner Institute of Preventative Medicine in 1902. Dr. Macfadyen described symbiotic fermentation as noting "a close relationship between the organisms at work, the action of one aiding or modifying the action of the other, whilst both members are more active as a results of the partnership."<ref name=":0" /> Fermentative microorganisms have had a deep history as seen by ] and ] fermentations of milk by Nomadic tribes in Russia, as well as Japanese Koji fermentation (see '']).'' | |||
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| * ] beer styles, | |||
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| In 1927, Dr. Aldo Castellani defined symbiotic fermentation as "two microorganisms neither of which alone produces fermentation with gas in certain carbohydrates, may do so when living in symbiosis or when artificially mixed." <ref>{{Cite journal|last=Castellani|first=Aldo|date=1927-06|title=Further Observations on the “Symbiotic Fermentation Phenomenon,” and on its Use in the Differentiation of Certain Micro-Organisms and in the Identification of Certain Carbon Compounds|url=http://journals.sagepub.com/doi/10.1177/003591572702000826|journal=Proceedings of the Royal Society of Medicine|language=en|volume=20|issue=8|pages=1268–1272|doi=10.1177/003591572702000826|issn=0035-9157}}</ref> He based this definition on the observation that ordinary bakers yeast consisted of two or more microorganisms- ''Saccharomyces'' and ''Bacilli.'' He performed experiments to show that when two different ''Bacilli'' species were grown in culture together with maltose as the sugar, gas was produced as a result of symbiotic fermentation. Dr. Castellani also described symbiotic fermentation as a method to distinguish between ''Bacillus dysentariae'' Shiga (now '']'' Shiga) and ''B. dysentariae'' Flexner (now '']'') by fermenting each of them with ''Bacillus morgani'' (now '']'') in mannitol. The culture with Flexner would always produce gas and acid, while the culture with Shiga only produced acid. To summarize, one bacteria performs acid fermentation to produce acid from sugar, then the other bacteria performs gas fermentation using the acid products to produce gas. Thus creating a type of symbiotic relationship based on fermentation metabolism. | |||
| == Examples of Symbiotic Fermentation == | |||
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| In Kefir, the lactose in milk is fermented by lactic acid bacteria to produce lactic acid, further breakdown to propionic acid is done by propionibacteria. Yeast in Kefir ferment to produce ethanol, which is consumed by other bacteria to make acids and aldehydes that contribute to flavor.<ref>{{Citation|last=Van Wyk|first=Jessy|title=12 - Kefir: The Champagne of Fermented Beverages|date=2019-01-01|url=http://www.sciencedirect.com/science/article/pii/B9780128152713000129|work=Fermented Beverages|pages=473–527|editor-last=Grumezescu|editor-first=Alexandru Mihai|publisher=Woodhead Publishing|language=en|doi=10.1016/b978-0-12-815271-3.00012-9|isbn=978-0-12-815271-3|access-date=2020-11-07|editor2-last=Holban|editor2-first=Alina Maria}}</ref> | |||
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| In the making of Sake, Koji molds are used to ferment rice producing free sugars that are then fermented by lactic acid bacteria and yeast, providing ethanol and flavor active compounds. <ref>{{Cite journal|last=Furukawa|first=Soichi|last2=Watanabe|first2=Taisuke|last3=Toyama|first3=Hirohide|last4=Morinaga|first4=Yasushi|date=2013-11|title=Significance of microbial symbiotic coexistence in traditional fermentation|url=https://linkinghub.elsevier.com/retrieve/pii/S1389172313001801|journal=Journal of Bioscience and Bioengineering|language=en|volume=116|issue=5|pages=533–539|doi=10.1016/j.jbiosc.2013.05.017}}</ref> | |||
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| == References == | == References == | ||
| <references /> | <references /> | ||
Revision as of 16:06, 11 November 2020
Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium. Described early on as the fermentation of sugars following saccharification in a mixed fermentation process.
History
The earliest mention of the term can be found in a lecture given by Dr. Allan Macfadyen of the Jenner Institute of Preventative Medicine in 1902. Dr. Macfadyen described symbiotic fermentation as noting "a close relationship between the organisms at work, the action of one aiding or modifying the action of the other, whilst both members are more active as a results of the partnership." Fermentative microorganisms have had a deep history as seen by Kefir and Koumiss fermentations of milk by Nomadic tribes in Russia, as well as Japanese Koji fermentation (see Aspergillus oryzae).
In 1927, Dr. Aldo Castellani defined symbiotic fermentation as "two microorganisms neither of which alone produces fermentation with gas in certain carbohydrates, may do so when living in symbiosis or when artificially mixed." He based this definition on the observation that ordinary bakers yeast consisted of two or more microorganisms- Saccharomyces and Bacilli. He performed experiments to show that when two different Bacilli species were grown in culture together with maltose as the sugar, gas was produced as a result of symbiotic fermentation. Dr. Castellani also described symbiotic fermentation as a method to distinguish between Bacillus dysentariae Shiga (now Shigella dysentariae Shiga) and B. dysentariae Flexner (now Shigella flexneri) by fermenting each of them with Bacillus morgani (now Morganella morganii) in mannitol. The culture with Flexner would always produce gas and acid, while the culture with Shiga only produced acid. To summarize, one bacteria performs acid fermentation to produce acid from sugar, then the other bacteria performs gas fermentation using the acid products to produce gas. Thus creating a type of symbiotic relationship based on fermentation metabolism.
Examples of Symbiotic Fermentation
In Kefir, the lactose in milk is fermented by lactic acid bacteria to produce lactic acid, further breakdown to propionic acid is done by propionibacteria. Yeast in Kefir ferment to produce ethanol, which is consumed by other bacteria to make acids and aldehydes that contribute to flavor.
In the making of Sake, Koji molds are used to ferment rice producing free sugars that are then fermented by lactic acid bacteria and yeast, providing ethanol and flavor active compounds.
References
- Furukawa, Soichi (2013). "Significance of microbial symbiotic coexistence in traditional fermentation". Journal of Bioscience and Bioengineering. 116 (5): 533–539. doi:10.1016/j.jbiosc.2013.05.017. PMID 23791634.
- ^ Macfadyen, Allan; Badington, C. H. (1903). "The Symbiotic Fermentations". Journal of the Federated Institutes of Brewing. 9 (1): 2–15. doi:10.1002/j.2050-0416.1903.tb00197.x. ISSN 2050-0416.
- Castellani, Aldo (1927-06). "Further Observations on the "Symbiotic Fermentation Phenomenon," and on its Use in the Differentiation of Certain Micro-Organisms and in the Identification of Certain Carbon Compounds". Proceedings of the Royal Society of Medicine. 20 (8): 1268–1272. doi:10.1177/003591572702000826. ISSN 0035-9157.
{{cite journal}}: Check date values in:|date=(help) - Van Wyk, Jessy (2019-01-01), Grumezescu, Alexandru Mihai; Holban, Alina Maria (eds.), "12 - Kefir: The Champagne of Fermented Beverages", Fermented Beverages, Woodhead Publishing, pp. 473–527, doi:10.1016/b978-0-12-815271-3.00012-9, ISBN 978-0-12-815271-3, retrieved 2020-11-07
- Furukawa, Soichi; Watanabe, Taisuke; Toyama, Hirohide; Morinaga, Yasushi (2013-11). "Significance of microbial symbiotic coexistence in traditional fermentation". Journal of Bioscience and Bioengineering. 116 (5): 533–539. doi:10.1016/j.jbiosc.2013.05.017.
{{cite journal}}: Check date values in:|date=(help)
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