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Fermented Foods

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  • 1. S. cerevisiae + CO2 +
  • 2. Malting 3 5– 7
  • 3. Mashing Malt adjun t T4 enz malt
  • 4. 1. 45 C 30 – 60 protease2. 56 – 62 C 5 – 30 -amylase3. 57 – 72 C 14 – 45 -amylase4. 75 – 80 C 5 – 10 wort
  • 5. Wort hops1.5 – 2
  • 6. wort 10 C50–4C 2 &
  • 7. bottom yeast S. carlsbergensisC6H12O6 2 S. cerevisiae 2C H OH + 2CO 5 2 + glycerol acetic ethanol +
  • 8. Clostridium butyricacidS. pastorianusHansenula anomalaPediococcus
  • 9. (18 – 24 Brix, 0.4 – 0.6 %, pH 3.5 – 4.0)
  • 10. red – 22 C, white 12 – 15 C)
  • 11. Winemaking ProcessGrape picking FiningDestemming MaturationCrushing StabilizationPressing AgingSettling BlendingFermentation FiltrationRacking Bottling
  • 12. S. cerevisiae Film yeast oxidize alc -> acid Acetobacter alc -> acetic Lactic acid bacteria L. brevis
  • 13. Leuconostocmesenteroides Leuc.DextranicumMucor, Penicillium,Aspergillus cork taint
  • 14. salami
  • 15. probiotic(106 cfu/g) LABStreptococcus thermophilusLactobacillus bulgaricus
  • 16. probiotics lactose
  • 17. StreptococcusthermophilusLactobacillus bulgaricus 40 –49 C
  • 18. Lactic acid bacteria Strep.lactis curd
  • 19. Vinegar3
  • 20. Acetic acid 5 % ciderAcetobacter,
  • 21. 3 [alc] 7 – 13 % 5Starter 1/3
  • 22. Generator 4 – 10 (acetic acid ~ 11 %)
  • 23. DAP, urea, peptone, yeastextract
  • 24. SubmergedProcess ~ 36 starter
  • 25. Yeast S. cerevisiae -> alcGluconobacter, AcetobacterT > 30 C MOFilm yeastoxidize acetic
  • 26. Dough, gluten
  • 27. Koji =Aspergillus oryzae25 – 30 C, 3
  • 28. 30 C, 3 [ ] 24 % 2 – 12Protease, amylase
  • 29. A. oryzaeLAB L. delbrueckiiB. subtilis, Ped. halophilusS. rouxii
  • 30. 1 2 15 % 3 =15 % 5%
  • 31. Singlecell protein (SCP) S. cerevisiae
  • 32. SCP60 – 70 %
  • 33. Scenedesmus acutus,Spirulina maxima CO2
  • 34. Pseudomonas,Hydrogenomonas,Cellulomonas %
  • 35. Candida utilis pH
  • 36. Glutamate , MSGCorynebacteriumLysine
  • 37. Dextran polysaccharide Leuconostoc mesenteroides
  • 38. Xanthan Xanthomonas campestris
  • 39. Homofermentative LABLactobacillus delbruekii, L.bulgaricus
  • 40. citric acidAspergillus niger+N
  • 41. Amylase Rhizopus, Mucor, A. oryzae, A. niger, B. subtilis
  • 42. Invertaseglu + fruc S. cerevisiae
  • 43. Protease B. subtilis, A. oryzae