Fermented Foods

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Fermented Foods

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

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