Acetic fermentation
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Vinegar is produced through a process called acetic fermentation. This involves acetic acid bacteria like Acetobacter and Acetomonas converting ethanol into acetic acid and water. Vinegar contains 4-5% acetic acid and 95-96% water. It can be produced through slow fermentation over 2-3 months in barrels, or through a quicker generator process using large cylinders. Some vinegars are synthesized by diluting glacial acetic acid rather than using suitable raw materials. Vinegar is used as a flavoring agent and preservative in foods like pickles and soups.
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Lactic acid fermentation
This document summarizes lactic acid fermentation, which is a metabolic process where glucose and other six-carbon sugars are converted into cellular energy and lactic acid through anaerobic fermentation by some bacteria and animal cells. Lactic acid fermentation is catalyzed by lactate dehydrogenase and can occur through homolactic or heterolactic pathways. Historically, the chemical structure of lactic acid was described by Joseph Louis Gay-Lussac and Justus von Liebig in the early 19th century, while Louis Pasteur first identified lactic acid as a microbial fermentation product in 1857. The document also mentions homofermentative and heterofermentative lactic acid bacteria and lactic acid fermentation
Production of lactic acid and acidic acid
This document discusses the production of acetic acid and lactic acid. It provides details on:
- Acetic acid production through chemical reactions, fossil fuels, and biological processes using acetic acid bacteria. The biological process can be aerobic or anaerobic.
- Anaerobic acetic acid production is a two-step fermentation process using yeast and Acetobacter bacteria. Clostridium bacteria can also be used in anaerobic processes.
- Lactic acid is a product of carbohydrate fermentation and is produced by microbes and higher organisms during metabolism. It has various uses including in dairy and cheese production.
Vinegar production
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
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Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
soy sauce.pptx
The document summarizes the process of fermentative production of soy sauce. It involves several steps: soaking and cooking soybeans and wheat, preparation of koji using a mold culture, fermentation in a salt brine mixture called moromi, and refining including pasteurization. Key microorganisms involved are Aspergillus soyae mold which breaks down proteins and lactic acid bacteria and yeast which produce flavors during fermentation over 6 months. The final product is a salty, brown condiment used in Asian cuisines to enhance flavor.
Spoilage of fermented food products
This document discusses spoilage of fermented food products. It begins by defining fermentation and spoilage, then describes methods for detecting spoilage including organoleptic, microbiological, and chemical methods. The major causes of food deterioration are identified as microbial growth, enzymatic activities, infestation, inappropriate temperature, moisture changes, oxygen reaction, light exposure, physical stress, and time. Common microorganisms that cause spoilage are discussed. Mechanisms of microbial spoilage include sugar and protein degradation, gas production, and off-flavors. Specific examples of spoilage are described for wine, beer, cider, sauerkraut, pickles, cheese, and yogurt. Methods for controlling spoilage focus on intrinsic food factors
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Vinegar production ppt
This document discusses the industrial production of vinegar (acetic acid). Vinegar is produced through a two-step fermentation process - alcoholic fermentation followed by acetous or acetic acid fermentation. There are three main methods of vinegar production - Orleans process (slow process), Fringe process (quick process), and submerged fermentation process. The Fringe process uses fringe generators that are packed with wood shavings to provide a large surface area for bacterial film growth, allowing ethanol to be rapidly oxidized to acetic acid within 1-2 weeks. The generated vinegar is then aged, clarified, bottled and pasteurized for consumption.
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This document discusses the production of acetic acid and lactic acid. It provides details on:
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Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
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Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
soy sauce.pptx
The document summarizes the process of fermentative production of soy sauce. It involves several steps: soaking and cooking soybeans and wheat, preparation of koji using a mold culture, fermentation in a salt brine mixture called moromi, and refining including pasteurization. Key microorganisms involved are Aspergillus soyae mold which breaks down proteins and lactic acid bacteria and yeast which produce flavors during fermentation over 6 months. The final product is a salty, brown condiment used in Asian cuisines to enhance flavor.
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This document discusses spoilage of fermented food products. It begins by defining fermentation and spoilage, then describes methods for detecting spoilage including organoleptic, microbiological, and chemical methods. The major causes of food deterioration are identified as microbial growth, enzymatic activities, infestation, inappropriate temperature, moisture changes, oxygen reaction, light exposure, physical stress, and time. Common microorganisms that cause spoilage are discussed. Mechanisms of microbial spoilage include sugar and protein degradation, gas production, and off-flavors. Specific examples of spoilage are described for wine, beer, cider, sauerkraut, pickles, cheese, and yogurt. Methods for controlling spoilage focus on intrinsic food factors
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Or
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Cheese is a generic term for a diverse group of milk based food products.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
It is produced by coagulation of the milk protein casein.
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3)fermentation conditions
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first made in Switzerland in the 15th century known as emmental or emmentaller. . The name is derived from Emmental valley in the canton of Bern, Switzerland. So, Swiss just refers to the origin and not its name.
Ranks 3rd in the world in terms of consumption next to cheddar and mozzarella.When it comes to Swiss cheese,the holes or “eyes” formation is more pronounced.
Manufacture of Swiss cheese is dependent on proper balance of products of metabolism.
Over the years manufacturing protocol has changed from traditional method.It has been modified but cheese makers in other countries have had difficulty in duplicating genuine swiss cheese.
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Organic acids production copy
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Food fermentation
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Or
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in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
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Food microbiology- yeast morphology and classification
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Bch412 alcoholic fermentation
Alcoholic fermentation converts sugars into ethanol and carbon dioxide through the metabolic process of yeasts. The major reaction is glucose transforming into carbon dioxide and ethanol. Beer production involves malting grains such as barley to activate enzymes, mashing to extract soluble substances, boiling with hops, fermentation using bottom- or top-fermenting yeasts, conditioning, and packaging. Factors like temperature, oxygen supply and sugar content affect fermentation.
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This document discusses the production of cereal-based fermented beverages like whiskey. It begins by introducing that whiskey is made from cereal starch, mainly barley, wheat, corn or rye. The production involves malting the cereal to activate enzymes, mashing to produce fermentable sugars, distillation to increase alcohol content, and maturation to develop flavor. Key steps include malting the grain to develop enzymes, mashing to produce wort, distillation in pot stills to produce whiskey, and maturation in oak barrels for several years to develop taste. The mature whiskey is then blended, diluted, and bottled.
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Vodka is produced through fermenting and distilling grains or vegetables to extract alcohol, which is then purified and diluted with water. The production process involves mashing the raw materials to convert starches to sugars, sterilizing and inoculating the mash with yeast to facilitate fermentation, distilling the resulting liquid to separate alcohol from other compounds, and bottling the diluted alcohol. Modern technologies have automated many steps but the basic process remains the same.
FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
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PRODUCTION TECHNOLOGY OF WHISKEY: Distilled Beverages
All potable alcoholic liquors obtained by the process of distillation,(such as whiskey, brandy, rum and gin) but excludes fermented and malt liquors, such as wine and beer.
All alcoholic drinks are fermented, but distilled beverages go through additional processing to purify the product.
Distilled beverages are basically the same in the begining. Plant material with sugars gets fermented by yeast. Then the distillation begins.
Whiskey is generally defined as a group of alcoholic beverages that are distilled from fermented grain mash. The grain mash is subjected to aging in wooden tubs known as casks usually made of oak barrels before bottling.
Whiskey is normally made by distillation of a fermented aqueous infusion of malted barley and other cereals like rye, wheat and maize. Whiskey is a strictly regulated spirit worldwide with many classes and types are the fermentation of grains, distillation and aging in wooden barrels.
Whiskey is classified as a spirit made from cereal starch, the manufacture of which involves hydrolytic breakdown of the starch into fermentable sugars, followed by fermentation, distillation and maturation.
The whiskey fermentation is carried out with a known strain of S.cerevisiae. This yeast is available in dry and wet form from commercial producers of yeast.
HISTORY OF WHISKEY: The term whiskey is derived from the Gaelic word for Water and is called uisge- beatha in Scotland that means “water of life”.
The exact origin of whiskey is not known, but the method of whiskey production was known to the people of Scotland, Irish, Coruish and Welsh since 800 BC.
The Arabic chemists developed the method of distillation and made the first real distilled beverage known as alembic. The distillation was practiced by achemists in Europe and this art of distillation became known to many 13 and 14 centuries.
The first written record of whiskey comes from 1405 BC in Ireland , where it was distilled by the monks.
Raw Materials: Barley
Yeast
Water
Peat
Cask
MALTING Steeping
Germination
Kilning
Cooking and Cooling
Milling
Mashing
Fermentation
Distillation
Continuous column system
Batch or pot still system
Maturation
Blending
Bottling
Various types of whiskey : Depending on the variation in grain, production conditions and locations, a number of types or brands of whiskies exists in the alcoholic beverage market.
Smoky scotch whiskey
Malt whiskey
Grain whiskey
Irish whiskey
Rye whiskey
Corn whiskey
Bourbon whiskey
Canadian whiskey
Light whiskey
Blended whiskey
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This document discusses the fermentative production of ethanol. It covers the history of ethanol production, various raw materials that can be used including saccharine, starchy and cellulosic materials. It describes the different generations of bioethanol production and pretreatment methods for different raw materials. Key aspects of the fermentation process using yeast are covered including strain selection, fermentation kinetics, process, and nutrient requirements. Recovery and purification of ethanol as well as byproduct management are also mentioned.
fundamentals of Beer processing technology.pdf
The document provides an overview of the beer production process in 3 sentences:
Barley malt, hops, water and yeast are the primary ingredients in beer production. The production process involves malting, milling, mashing, lautering, boiling, fermentation and other steps to extract sugars from grains which are then fermented by yeast to produce beer. The different ingredients, steps and parameters involved impact attributes of the final beer such as alcohol content, bitterness, color, clarity and flavor.
Production of Vinegar.pptxVVXZXCVCXCVBJGF
Vinegar is produced through a two-step fermentation process. In the first step, yeast converts sugar into ethanol. In the second step, acetic acid bacteria oxidizes the ethanol into acetic acid, which gives vinegar its sour taste. There are various methods used for vinegar production, from traditional wooden barrel methods to modern submerged tank fermentation. Vinegar has many uses in food, cleaning products, and other industries due to its antimicrobial properties which help preserve and extend the shelf life of foods.
Beer production
This document summarizes the beer production process, which includes malting, kilning, milling, mashing, boiling the wort, fermentation, finishing, aging, maturation, and carbonation. During malting, barley grains are soaked, germinated, and dried. Milling crushes the grains. Mashing involves mixing the grist with warm water to produce sugars and flavor components. The wort is boiled with hops added for flavor and sterilization. Fermentation converts sugars to alcohol and carbon dioxide using yeast. Finishing involves aging, clarifying, and carbonating the beer.
Beer
This document provides information on the process of beer production, including definitions, history, raw materials used, steps such as malting, mashing, fermentation and filtration. It describes the key components of beer like barley, hops, water and yeast. It also discusses the differences between top-fermenting and bottom-fermenting beers, and notes that dietetic beers contain low carbohydrates and protein.
Overview of acetic acid fermentation.
Acetic acid, also known as ethanoic acid, is the principal constituent of vinegar. It can be produced through aerobic or anaerobic fermentation processes. Aerobic fermentation is a two-step process where yeast first produces alcohol from sugars, then acetic acid bacteria oxidizes the ethanol into acetic acid. Anaerobic fermentation directly converts sugars into acetic acid without an intermediate ethanol step using bacteria like Clostridium. Industrially, acetic acid is most commonly produced via submerged fermentation using acetic acid bacteria in large steel tanks, though surface and continuous fermentation are also used.
Ethanol fermentation
This document discusses ethanol fermentation and production. Saccharomyces cerevisiae yeast is commonly used to ferment sugars like glucose and fructose into ethanol and carbon dioxide through anaerobic fermentation. The production of ethanol involves preparing nutrient solutions and inoculum from raw materials like molasses or grains, performing fermentation in large tanks, and recovering ethanol through distillation. Ethanol fermentation is an important industrial process used worldwide to produce biofuel from various plant materials.
Food microbiology.pptx
Vinegar is produced through a two-step fermentation process where alcohol is first produced from sugars or starches through yeast fermentation, and then acetic acid bacteria convert the alcohol into acetic acid. There are several methods used for industrial vinegar production, with the French or Orleans process and German or generator process being two common examples. Important factors that influence vinegar fermentation include the acetic acid bacteria strains used, raw material selection, alcohol concentration, temperature, oxygen supply, and aging time. Vinegar is then stored, clarified, packaged and pasteurized for distribution.
Production of WINE.pptx
Wine is produced through the fermentation of grapes or other fruits. The key steps are harvesting, crushing, fermentation, clarification, and aging/bottling. Grapes are harvested and crushed, releasing juice. Yeast is added to start alcoholic fermentation, converting sugar to alcohol. For red wine, skins are left in contact to extract color and tannins. The wine is then clarified, filtered, aged, and bottled. Winemaking requires balancing science and art to control factors like temperature, yeasts, extraction, and aging.
2.pptx. Industrial microbiology: applications
Industrial microbiology involves using microorganisms to produce commercially valuable products through fermentation under controlled conditions. Some key applications include using yeasts to produce alcoholic beverages like beer, wine and spirits through fermentation of sugars, and using bacteria or fungi to produce products like vinegar or antibiotics. Microbes are well-suited for industrial applications because they can rapidly grow and produce enzymes to carry out metabolic reactions. Common fermentation processes include batch and continuous cultures to optimize microbial growth and product formation.
Wine Production
Wine is produced through a multi-step process involving harvesting grapes, crushing and extracting juice, fermenting the juice into alcohol, aging and blending, and finally bottling. Key steps include crushing grapes to extract juice sugars, inoculating the juice with yeast to convert sugars to alcohol through primary and secondary fermentation, aging and developing flavors, removing solids and particles, and bottling the finished wine. Distilled spirits like whiskey and brandy involve additional distillation of wine.
Cheese production
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
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FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
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Acetic fermentation
- 2. Acetic Fermentation Umair Rasool Azmi
- 3. Acetic Fermentation • Fermentation with the help of Acetic acid bacteria of Acetobacter & Acetomonas Sp. • C2H5OH + O2 CH3COOH + H2O Acetic acid bacteria Ethyl Alcohol Acetic Acid Water
- 4. Vinegar Production • VINEGAR is 4-5% acetic acid + 95-96% water • Preparation of Ethyl alcohol raw materials grapes, apples, malt, sugar, molasses etc. are fermented by Yeast • Fermented raw material is lead to acetous fermentation • Slow acetous fermentation • Quick acetous fermentation or Generator Process
- 5. Slow Acetous Fermentation • Old Process • Large capital investment • Low quality vinegar is produced • Orleans Process • Fermented raw material is kept in barrels at 21-29ºC for 2-3 months • Inoculated with fresh vinegar • Continuous production
- 7. Quick Acetous Fermentation or Generator Process • Large cylinders • Spreader device • Large main section • Air entries • Vinegar Outlet
- 8. Synthetic Vinegar • Food Laws---- suitable raw materials should be used • Vinegar must contain 4% acetic acid • In Pakistan glacial acetic acid is diluted and sold as vinegar.
- 9. Uses of Vinegar • Flavoring Agent---pickles, soups etc. • Preservative---pickles etc.