8. Fermentation
- a metabolic process in which an organism
converts a carbohydrate, such as starch or a
sugar, into an alcohol or an acid.
a fungus
Fungal Fermentation
9. Fungus
- a general term used to denote a group of
eukaryotic protists, including mushrooms,
yeasts, moulds, etc that live by decomposing
and absorbing organic material
10.
11. MAIN CHARACTERISTICS OF FUNGI
Eukaryotes
Cell wall made of chitin
Most are multicellular(mushroom,molds)exceptsingle-celled
yeast
Filamentous( the hyphae group togetherto form mycelium)
Heterotrophic ( they cannot make their own food)
Reproduce by spores
12.
13. Scientific name : Saccharomyces
cerevisiae
Common name: Brewer’s yeast/ Baker’s
yeast
Habitat :
Wild growing on the skins of grapes and
other fruits.
This yeast is responsible for the
production of ethanol in alcoholic
drinks and is the reasons the bread
dough rises in the pan. That is where
the names brewer’s and baker’s yeast
come from. The process in which it
produces ethanol is one way this yeast
converts glucose into energy.
15. ETHANOL FERMENTATION
A biological process in which simple sugar are
converted into cellular energy and thereby
produce ethanol and carbon dioxide as
metabolic waste products. Because yeasts
perform this conversion in the absence of
oxygen ethanol fermentation is classified as
anaerobic.
17. Source of the ethanol in wine and beer.
Ethanol – a by-product of fermentation that is
actually toxic to yeast.
Yeast are killed once it approaches a concentration
of about 12%
Naturally fermented wine contains only about 12%
ethanol
25. Inexpensi
ve
↑ improve digestion
by introducing
beneficial
microflora.
↑ the
vitamin
content in
foods
rich in enzymes -
help the body
properly digest,
absorb, and make
full use of your
food.
↑ the
shelf life
of food.
↑ the flavor -
changes and
enhances the taste
of foods, creating
complex flavors.
helps us to
absorb the
nutrients we’re
consuming.
ADVANTAGES