This document discusses the fermentation processes used in producing cheese, alcohol, and bread. It begins by defining fermentation as chemical reactions prompted by microorganisms that break down carbohydrates into simpler substances like gases, acids, and alcohol. The document then examines the fermentation pathways used in cheese, alcohol, and bread production, highlighting both the similarities and differences between them. Specifically, it explores the microorganisms and substrates involved in the fermentation of milk for cheese, grains for alcohol, and dough for bread.
This document discusses carbohydrate metabolism in ruminants. It outlines that carbohydrates provide over half the energy needs for ruminants and are broken down by microbes in the rumen into volatile fatty acids like acetate, propionate and butyrate. Acetate is used for energy and milk fat synthesis, while propionate is converted to glucose in the liver. The ratio of forages to concentrates in the diet affects rumen fermentation and the proportions of volatile fatty acids produced, which influences milk production and composition. Glucose is needed for lactose synthesis in the udder and is primarily derived from propionate converted in the liver, with some coming from intestinal absorption of starch that escapes rum
This document discusses milk fat synthesis, including its components, precursors, and synthesis process. Milk fat is composed of fatty acids derived from de novo synthesis in the mammary gland or from uptake of preformed fatty acids from the blood. Roughly 50% come from each source. Fat precursors include acetate, B-hydroxybutyrate, and circulating long-chain fatty acids. The fat synthesis process involves fatty acid uptake and triglyceride assembly in mammary epithelial cells.
the liver is the central laboratory of a chicken’s body. It is
essential that this organ is kept in an excellent condition in
order to maintain a healthy bird. Understanding the metabolic
function and causes of disruptions in liver functions helps us
to provide the birds with the right feed and health treatment.
This document summarizes research on the effects of polyunsaturated fatty acids (PUFAs) on male and female reproduction. It discusses how PUFAs can influence the timing of labor through their role in prostaglandin synthesis. A high n-6 PUFA diet is associated with preterm delivery, while increased n-3 PUFA intake through fish or supplements may decrease preterm birth risk. PUFAs also impact male fertility, as spermatozoa require PUFAs for fluidity but are vulnerable to oxidative damage from too many PUFAs. Altering egg yolk PUFA content can decrease chick embryonic survival and hatchability.
Alpha Lactalbumin - Development path for a valuable dairy protein ingredientJuan Gonzalez
Provides a multifunctional view of the drivers behind the development and application of alpha lactalbumin as a valuable dairy protein ingredient in nutritional foods
Application of biotechnology_in_lipid_processing_and_valueVishnuraj R S
Lipid biotechnology uses enzymes like lipases to modify lipids and produce specialty products. Lipases can hydrolyze or interesterify triglycerides and are used in food processing. Glycerol, a byproduct of biodiesel production, can be converted to high-value chemicals like dihydroxyacetone and 1,3-propanediol using biocatalysts. Supercritical fluids like carbon dioxide are also used to efficiently extract lipids due to their gas-like diffusion properties.
Norm Sutaria became interested in making mozzarella after reading a blog post about it. He ordered a cheesemaking kit and began experimenting. To understand the process better, he researched the science behind mozzarella production. Milk is mainly water with proteins, fat, and lactose. Casein proteins cluster into micelles that carry a negative charge. Rennet is added to milk to lower the pH and remove this negative charge, allowing the micelles to bind together and trap fat. This results in curd formation and whey expulsion. Kneading further elongates protein chains, giving mozzarella its stringy texture.
This document discusses carbohydrate metabolism in ruminants. It outlines that carbohydrates provide over half the energy needs for ruminants and are broken down by microbes in the rumen into volatile fatty acids like acetate, propionate and butyrate. Acetate is used for energy and milk fat synthesis, while propionate is converted to glucose in the liver. The ratio of forages to concentrates in the diet affects rumen fermentation and the proportions of volatile fatty acids produced, which influences milk production and composition. Glucose is needed for lactose synthesis in the udder and is primarily derived from propionate converted in the liver, with some coming from intestinal absorption of starch that escapes rum
This document discusses milk fat synthesis, including its components, precursors, and synthesis process. Milk fat is composed of fatty acids derived from de novo synthesis in the mammary gland or from uptake of preformed fatty acids from the blood. Roughly 50% come from each source. Fat precursors include acetate, B-hydroxybutyrate, and circulating long-chain fatty acids. The fat synthesis process involves fatty acid uptake and triglyceride assembly in mammary epithelial cells.
the liver is the central laboratory of a chicken’s body. It is
essential that this organ is kept in an excellent condition in
order to maintain a healthy bird. Understanding the metabolic
function and causes of disruptions in liver functions helps us
to provide the birds with the right feed and health treatment.
This document summarizes research on the effects of polyunsaturated fatty acids (PUFAs) on male and female reproduction. It discusses how PUFAs can influence the timing of labor through their role in prostaglandin synthesis. A high n-6 PUFA diet is associated with preterm delivery, while increased n-3 PUFA intake through fish or supplements may decrease preterm birth risk. PUFAs also impact male fertility, as spermatozoa require PUFAs for fluidity but are vulnerable to oxidative damage from too many PUFAs. Altering egg yolk PUFA content can decrease chick embryonic survival and hatchability.
Alpha Lactalbumin - Development path for a valuable dairy protein ingredientJuan Gonzalez
Provides a multifunctional view of the drivers behind the development and application of alpha lactalbumin as a valuable dairy protein ingredient in nutritional foods
Application of biotechnology_in_lipid_processing_and_valueVishnuraj R S
Lipid biotechnology uses enzymes like lipases to modify lipids and produce specialty products. Lipases can hydrolyze or interesterify triglycerides and are used in food processing. Glycerol, a byproduct of biodiesel production, can be converted to high-value chemicals like dihydroxyacetone and 1,3-propanediol using biocatalysts. Supercritical fluids like carbon dioxide are also used to efficiently extract lipids due to their gas-like diffusion properties.
Norm Sutaria became interested in making mozzarella after reading a blog post about it. He ordered a cheesemaking kit and began experimenting. To understand the process better, he researched the science behind mozzarella production. Milk is mainly water with proteins, fat, and lactose. Casein proteins cluster into micelles that carry a negative charge. Rennet is added to milk to lower the pH and remove this negative charge, allowing the micelles to bind together and trap fat. This results in curd formation and whey expulsion. Kneading further elongates protein chains, giving mozzarella its stringy texture.
5. introduction to_the_nutrients__c,_f,_p_Jihan Cha
Disaccharides are pairs of monosaccharides. The most common in the diet is sucrose, formed from glucose and fructose found in sugar beet, cane, and their byproducts. Lactose contains glucose and galactose found in milk. Maltose contains two glucose units found in germinating grains.
Oligosaccharides contain fewer than ten monosaccharide units, including galactose, maltose or fructose attached to glucose. They are found in plant foods and cause flatulence when fermented in the colon.
Polysaccharides consist of more than ten monosaccharide units. Starch is made of linked glucose units providing structure to foods. Dietary fiber
Lipids, classification, digestion and absorptionHu--da
Introduction of lipids
Sources of lipids
Classification of lipids
Trans fat
Alteration of dietary fats during food processing
Digestion, absorption of lipids
Absorption of cholesterol
Lipid transport
Lipid metabolism
Biosynthesis of fatty acids
Essential fatty acids
Oxidation of fatty acids
Impact of diet on fatty acids synthesis
Cholesterol synthesis and excretion
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
Lipids consist of glycerol and fatty acids, including saturated and unsaturated varieties. They are classified as simple or complex lipids. Lipids are absorbed in the small intestine and transported to tissues via lipoproteins such as chylomicrons, VLDL, LDL, and HDL. Lipids are stored as triglycerides in adipose tissue and liver. They provide energy through beta-oxidation in the mitochondria, producing ketone bodies when broken down, or are synthesized into fatty acids and other lipids through lipogenesis. Cholesterol is also synthesized and transported similarly.
The document defines biochemistry and discusses its main components in living cells, including water, carbohydrates, proteins, lipids, and inorganic constituents. It then focuses on the importance of carbohydrates, proteins, fats, and inorganic constituents. Specifically, it discusses glucose metabolism and diabetes mellitus, explaining the different types of diabetes, associated biochemical disturbances, and changes in blood glucose levels.
Introduction To Lipid & It’s Intermediary Metabolism enamifat
This document summarizes lipids and their functions in the human body. It defines lipids as compounds insoluble in water but soluble in organic solvents, including triglycerides, phospholipids, and sterols. Lipids serve important functions like energy storage, insulation, and as structural components of cell membranes. The document also categorizes different types of lipids and discusses their roles in biological processes and metabolism.
This document provides an overview of lipid metabolism in ruminants. It discusses how ruminants have adapted to derive lipids from plant sources low in fat through ruminal biohydrogenation and microbial synthesis. In the rumen, plant lipids are extensively hydrolyzed by microbes releasing fatty acids which are then biohydrogenated, saturating the fatty acids. This process helps ruminants utilize plant lipids despite the rumen being intolerant of high fat levels. Microbes also endogenously synthesize fatty acids which contribute to ruminant lipid metabolism. The liver plays a smaller role in lipogenesis for ruminants compared to non-ruminants.
Lipids are a class of compounds that are insoluble in water but soluble in nonpolar solvents, and include fats, waxes, phospholipids, glycolipids, and other complex lipids. Lipids serve important structural and functional roles in the body such as energy storage, components of cell membranes, insulation, and producing hormones and signaling molecules. Lipids are also involved in many diseases when levels become abnormal.
This document discusses lipid digestion and absorption. It begins by introducing lipids and their importance in cell structure and function. It then covers the chemistry of major lipids and the multi-step process of digestion involving lingual, gastric, and pancreatic lipases in the stomach and intestines. Absorption involves emulsification by bile salts, uptake of fatty acids into intestinal cells, and re-esterification before transport via chylomicrons. Disorders can occur if digestion or absorption is defective, leading to malabsorption issues like steatorrhea. The conclusion summarizes the key locations and enzymes involved in lipid digestion and the major steps of absorption.
The document summarizes lipid digestion and absorption. It begins with lipid digestion starting in the stomach by lingual and gastric lipases. It then discusses emulsification of lipids in the small intestine by bile salts and pancreatic enzymes that degrade triglycerides, cholesterol esters, and phospholipids. Absorbed lipids are packaged into chylomicrons for transport to tissues.
This document summarizes fat digestion and absorption. It notes that most dietary fat consists of triglycerides which are broken down into fatty acids and glycerol by lingual lipase in the mouth, gastric lipase in the stomach, and pancreatic lipase in the small intestine. Bile salts are also required to emulsify fat into micelles to allow absorption. The fatty acids and glycerol are reassembled into triglycerides and incorporated into lipoproteins for transport through the lymphatic system and blood. Disorders that can interfere with fat digestion or absorption include pancreatic problems causing steatorrhea, gallstones obstructing bile flow, and intestinal diseases impairing absorption.
Triacylglycerols and phospholipids provide 15-50% of the body's energy requirements and are important sources of fuel. Dietary lipids also supply essential fatty acids and fat-soluble vitamins. Essential fatty acids are required for biological membrane structure and function, cholesterol transport, prostaglandin synthesis, and proper growth and reproduction. Deficiencies can cause impaired growth, increased metabolic rate, and skin disorders like phrynoderma. Essential fatty acids are predominantly found in vegetable oils and fish oils.
This document discusses designing milk fat to improve healthfulness and functional properties. It describes how milk fat composition can be manipulated nutritionally to increase concentrations of beneficial fatty acids like PUFAs, CLA, and omega-3s while decreasing saturated fats. Specific dietary strategies are outlined to influence rumen biohydrogenation and enhance uptake of desired fatty acids into milk fat.
Fats, or lipids, are an important part of the human diet and body. They provide stored energy, aid in nutrient absorption, and have structural and regulatory roles. Lipids are composed of fatty acids and glycerol. They are classified and digested differently than carbohydrates or proteins. The body metabolizes lipids through various pathways to produce energy or build cell membranes and hormones.
The document discusses acylglycerols (AG), which are the major lipids in the body. Some key points:
- Phospholipids and sphingolipids are major lipid components of cell membranes and some have specialized functions like lung surfactant.
- Fatty acids can be incorporated into triacylglycerol for energy storage or into phospholipids to make membranes.
- Triacylglycerols (TAG) are biosynthesized through a three step process: 1) synthesis of glycerol phosphate, 2) conversion of fatty acids to an activated form, and 3) synthesis of TAG molecules from glycerol phosphate and fatty acyl CoA.
-
Compound lipids are composed of fatty acids, alcohols, and other substances like phosphorus or proteins. Phospholipids are the major type of compound lipid and are classified based on their alcohol component into glycerophospholipids and sphingophospholipids. Glycerophospholipids contain glycerol and include phosphatidic acid, lecithin, cephalins, phosphatidylinositol, and phosphatidylserine. Sphingophospholipids contain sphingosine and include sphingomyelin. Phospholipids are essential components of cell membranes and play important roles in transport, blood clotting, and lung function. They
Lipids are fatty substances that are insoluble in water but soluble in organic solvents. They serve important structural and energy storage functions in the body. There are three main classes of lipids: simple lipids like fatty acids and triglycerides, compound lipids including phospholipids, and steroids such as cholesterol. Cholesterol is an important component of cell membranes and a precursor for bile acids, vitamin D, and steroid hormones. Cholesterol is transported through the bloodstream within lipoproteins, with LDL cholesterol increasing risk of atherosclerosis and HDL cholesterol protecting against it through reverse cholesterol transport.
Milk is defined as the fresh lacteal secretion obtained from milking healthy animals. It contains fat globules suspended in a water-based fluid and consists of various macronutrients and micronutrients. The major components of milk include water, milk fat, protein (caseins and whey proteins), lactose, and minerals. Casein proteins aggregate into micelles that are suspended in the serum and help give milk its opacity. Whey proteins remain dissolved in the serum.
Industrial production of chemical acids glutamic acidEsam Yahya
Glutamic acid is an important amino acid that is produced industrially through fermentation using the microorganism Corynebacterium glutamicum. There are four main types of fermentation used - batch, fed-batch, continuous, and cell recycle batch fermentation. Batch fermentation is commonly used and involves inoculating a closed system with nutrients and microbes and allowing growth until nutrients are depleted. C. glutamicum is well-suited for industrial fermentation due to its rapid growth, ability to produce high yields of glutamic acid, and lack of pathogenicity. After fermentation, purification processes such as centrifugation, crystallization, and ion exchange are used to isolate glutamic acid.
This document summarizes the industrial production process of riboflavin (Vitamin B2) through fermentation. It describes how the fungus Ashbya gossypii is used in a batch fermentation process to produce around 1000 tons of riboflavin per year. The upstream process involves preparation and sterilization of growth media. Fermentation is followed by downstream processing including harvesting, crystallization, centrifugation and drying to obtain a purified riboflavin powder or granules with 70% purity. Key materials used include glucose, oils and nutrient extracts to feed the fungus, with the major products being riboflavin, biomass and carbon dioxide.
5. introduction to_the_nutrients__c,_f,_p_Jihan Cha
Disaccharides are pairs of monosaccharides. The most common in the diet is sucrose, formed from glucose and fructose found in sugar beet, cane, and their byproducts. Lactose contains glucose and galactose found in milk. Maltose contains two glucose units found in germinating grains.
Oligosaccharides contain fewer than ten monosaccharide units, including galactose, maltose or fructose attached to glucose. They are found in plant foods and cause flatulence when fermented in the colon.
Polysaccharides consist of more than ten monosaccharide units. Starch is made of linked glucose units providing structure to foods. Dietary fiber
Lipids, classification, digestion and absorptionHu--da
Introduction of lipids
Sources of lipids
Classification of lipids
Trans fat
Alteration of dietary fats during food processing
Digestion, absorption of lipids
Absorption of cholesterol
Lipid transport
Lipid metabolism
Biosynthesis of fatty acids
Essential fatty acids
Oxidation of fatty acids
Impact of diet on fatty acids synthesis
Cholesterol synthesis and excretion
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
Lipids consist of glycerol and fatty acids, including saturated and unsaturated varieties. They are classified as simple or complex lipids. Lipids are absorbed in the small intestine and transported to tissues via lipoproteins such as chylomicrons, VLDL, LDL, and HDL. Lipids are stored as triglycerides in adipose tissue and liver. They provide energy through beta-oxidation in the mitochondria, producing ketone bodies when broken down, or are synthesized into fatty acids and other lipids through lipogenesis. Cholesterol is also synthesized and transported similarly.
The document defines biochemistry and discusses its main components in living cells, including water, carbohydrates, proteins, lipids, and inorganic constituents. It then focuses on the importance of carbohydrates, proteins, fats, and inorganic constituents. Specifically, it discusses glucose metabolism and diabetes mellitus, explaining the different types of diabetes, associated biochemical disturbances, and changes in blood glucose levels.
Introduction To Lipid & It’s Intermediary Metabolism enamifat
This document summarizes lipids and their functions in the human body. It defines lipids as compounds insoluble in water but soluble in organic solvents, including triglycerides, phospholipids, and sterols. Lipids serve important functions like energy storage, insulation, and as structural components of cell membranes. The document also categorizes different types of lipids and discusses their roles in biological processes and metabolism.
This document provides an overview of lipid metabolism in ruminants. It discusses how ruminants have adapted to derive lipids from plant sources low in fat through ruminal biohydrogenation and microbial synthesis. In the rumen, plant lipids are extensively hydrolyzed by microbes releasing fatty acids which are then biohydrogenated, saturating the fatty acids. This process helps ruminants utilize plant lipids despite the rumen being intolerant of high fat levels. Microbes also endogenously synthesize fatty acids which contribute to ruminant lipid metabolism. The liver plays a smaller role in lipogenesis for ruminants compared to non-ruminants.
Lipids are a class of compounds that are insoluble in water but soluble in nonpolar solvents, and include fats, waxes, phospholipids, glycolipids, and other complex lipids. Lipids serve important structural and functional roles in the body such as energy storage, components of cell membranes, insulation, and producing hormones and signaling molecules. Lipids are also involved in many diseases when levels become abnormal.
This document discusses lipid digestion and absorption. It begins by introducing lipids and their importance in cell structure and function. It then covers the chemistry of major lipids and the multi-step process of digestion involving lingual, gastric, and pancreatic lipases in the stomach and intestines. Absorption involves emulsification by bile salts, uptake of fatty acids into intestinal cells, and re-esterification before transport via chylomicrons. Disorders can occur if digestion or absorption is defective, leading to malabsorption issues like steatorrhea. The conclusion summarizes the key locations and enzymes involved in lipid digestion and the major steps of absorption.
The document summarizes lipid digestion and absorption. It begins with lipid digestion starting in the stomach by lingual and gastric lipases. It then discusses emulsification of lipids in the small intestine by bile salts and pancreatic enzymes that degrade triglycerides, cholesterol esters, and phospholipids. Absorbed lipids are packaged into chylomicrons for transport to tissues.
This document summarizes fat digestion and absorption. It notes that most dietary fat consists of triglycerides which are broken down into fatty acids and glycerol by lingual lipase in the mouth, gastric lipase in the stomach, and pancreatic lipase in the small intestine. Bile salts are also required to emulsify fat into micelles to allow absorption. The fatty acids and glycerol are reassembled into triglycerides and incorporated into lipoproteins for transport through the lymphatic system and blood. Disorders that can interfere with fat digestion or absorption include pancreatic problems causing steatorrhea, gallstones obstructing bile flow, and intestinal diseases impairing absorption.
Triacylglycerols and phospholipids provide 15-50% of the body's energy requirements and are important sources of fuel. Dietary lipids also supply essential fatty acids and fat-soluble vitamins. Essential fatty acids are required for biological membrane structure and function, cholesterol transport, prostaglandin synthesis, and proper growth and reproduction. Deficiencies can cause impaired growth, increased metabolic rate, and skin disorders like phrynoderma. Essential fatty acids are predominantly found in vegetable oils and fish oils.
This document discusses designing milk fat to improve healthfulness and functional properties. It describes how milk fat composition can be manipulated nutritionally to increase concentrations of beneficial fatty acids like PUFAs, CLA, and omega-3s while decreasing saturated fats. Specific dietary strategies are outlined to influence rumen biohydrogenation and enhance uptake of desired fatty acids into milk fat.
Fats, or lipids, are an important part of the human diet and body. They provide stored energy, aid in nutrient absorption, and have structural and regulatory roles. Lipids are composed of fatty acids and glycerol. They are classified and digested differently than carbohydrates or proteins. The body metabolizes lipids through various pathways to produce energy or build cell membranes and hormones.
The document discusses acylglycerols (AG), which are the major lipids in the body. Some key points:
- Phospholipids and sphingolipids are major lipid components of cell membranes and some have specialized functions like lung surfactant.
- Fatty acids can be incorporated into triacylglycerol for energy storage or into phospholipids to make membranes.
- Triacylglycerols (TAG) are biosynthesized through a three step process: 1) synthesis of glycerol phosphate, 2) conversion of fatty acids to an activated form, and 3) synthesis of TAG molecules from glycerol phosphate and fatty acyl CoA.
-
Compound lipids are composed of fatty acids, alcohols, and other substances like phosphorus or proteins. Phospholipids are the major type of compound lipid and are classified based on their alcohol component into glycerophospholipids and sphingophospholipids. Glycerophospholipids contain glycerol and include phosphatidic acid, lecithin, cephalins, phosphatidylinositol, and phosphatidylserine. Sphingophospholipids contain sphingosine and include sphingomyelin. Phospholipids are essential components of cell membranes and play important roles in transport, blood clotting, and lung function. They
Lipids are fatty substances that are insoluble in water but soluble in organic solvents. They serve important structural and energy storage functions in the body. There are three main classes of lipids: simple lipids like fatty acids and triglycerides, compound lipids including phospholipids, and steroids such as cholesterol. Cholesterol is an important component of cell membranes and a precursor for bile acids, vitamin D, and steroid hormones. Cholesterol is transported through the bloodstream within lipoproteins, with LDL cholesterol increasing risk of atherosclerosis and HDL cholesterol protecting against it through reverse cholesterol transport.
Milk is defined as the fresh lacteal secretion obtained from milking healthy animals. It contains fat globules suspended in a water-based fluid and consists of various macronutrients and micronutrients. The major components of milk include water, milk fat, protein (caseins and whey proteins), lactose, and minerals. Casein proteins aggregate into micelles that are suspended in the serum and help give milk its opacity. Whey proteins remain dissolved in the serum.
Industrial production of chemical acids glutamic acidEsam Yahya
Glutamic acid is an important amino acid that is produced industrially through fermentation using the microorganism Corynebacterium glutamicum. There are four main types of fermentation used - batch, fed-batch, continuous, and cell recycle batch fermentation. Batch fermentation is commonly used and involves inoculating a closed system with nutrients and microbes and allowing growth until nutrients are depleted. C. glutamicum is well-suited for industrial fermentation due to its rapid growth, ability to produce high yields of glutamic acid, and lack of pathogenicity. After fermentation, purification processes such as centrifugation, crystallization, and ion exchange are used to isolate glutamic acid.
This document summarizes the industrial production process of riboflavin (Vitamin B2) through fermentation. It describes how the fungus Ashbya gossypii is used in a batch fermentation process to produce around 1000 tons of riboflavin per year. The upstream process involves preparation and sterilization of growth media. Fermentation is followed by downstream processing including harvesting, crystallization, centrifugation and drying to obtain a purified riboflavin powder or granules with 70% purity. Key materials used include glucose, oils and nutrient extracts to feed the fungus, with the major products being riboflavin, biomass and carbon dioxide.
Acetic acid can be produced through several processes using various microbes like Acetobacter aceti, Clostridium thermoaceticum, and Acetic acid bacteria. Different reactors like batch fermentors, fluidized bed bioreactors, and silicone tube reactors are used. Key production methods include using Acetic acid bacteria in a series batch reactor from cooked grapes, A. aceti in a silicone tube reactor, and Clostridium thermoaceticum in a pH-controlled batch fermentation. Modern technologies involve biomass fermentation followed by gas phase oxidation or homoacetate fermentation directly to produce acetic acid.
The document discusses the production of penicillin through fermentation. It begins by describing Penicillium fungi and how Alexander Fleming discovered penicillin in 1952. It then outlines the key steps in penicillin production which include media preparation, inoculation, fermentation under controlled conditions, and downstream processing including isolation and purification. The optimal fermentation conditions require temperature control, pH regulation, aeration and agitation. Mutations can be encouraged through radiation or chemicals to develop more productive strains. Purification involves solvent extraction, precipitation and chromatography to isolate penicillin from the fermentation broth.
Ethanol is nowadays is being regarded as a beverage as well as an important bio fuel. But how is it prepared? It's method of production i.e Fermentation is the key. This presentation has all what you need to know about ethanol fermentation.
This document discusses alcohol fermentation by yeast. Yeast converts sugars like glucose, fructose, maltose and sucrose into ethanol and carbon dioxide through a process called alcoholic fermentation. Experiments showed that glucose produced the most barium carbonate precipitate, indicating it underwent the fastest fermentation. Other sugars like glycerol that can't be broken down into glucose did not produce precipitate.
Acetic acid is a colorless liquid with a pungent, vinegar-like odor. It has a molecular weight of 60.05 g/mol and molecular formula of C2H4O2. It is insoluble in water, has a density of 1.049 g/cm3 at 25°C, melts at 16.6°C and boils at 118°C. Global production of acetic acid was over 14.6 million tonnes in recent years, with China and the US being two of the largest producers.
Penicillin : Dr Rahul Kunkulol's Power point PresentationsRahul Kunkulol
1. The document discusses different classes of beta-lactam antibiotics including penicillins, cephalosporins, carbapenems, and monobactams.
2. All beta-lactams work by inhibiting bacterial cell wall synthesis through binding to penicillin-binding proteins. This prevents cross-linking of peptide chains in the cell wall causing the cell to burst.
3. Specific types of penicillins are discussed including natural penicillins, aminopenicillins, anti-staph penicillins, and anti-pseudomonal penicillins. Their spectrums of activity and uses are described.
Penicillin is produced through fermentation of the fungus Penicillium chrysogenum. It requires lactose and yeast extract to grow in an aerobic batch fermenter. Penicillin is a secondary metabolite produced after the growth phase. Downstream processing involves filtration, extraction, and precipitation to purify penicillin from the fermentation broth.
Production of lactic acid and acidic acidTHILAKAR MANI
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.
This document discusses alcohol fermentation, which is a biological process where sugars are converted into ethanol and carbon dioxide by yeasts. Key steps include preparing a fermentation medium with sugars, starches or cellulosic materials as substrates; using organisms like yeast and bacteria; and ideal conditions of temperature, pH, and time. The process yields ethanol as the primary product along with carbon dioxide and yeast biomass as byproducts. Ethanol is then recovered through distillation and has various industrial and consumer uses.
penicillins - power point - History,mechanism of action,classification,chemis...Dr. Ravi Sankar
Antibiotics - Penicillin's - power point - History, mechanism of action, classification, chemistry, SAR, Nomenclature, uses, side effects- Medicinal chemistry.
Prof. P. Ravisankar M. Pharm., Ph.D.
HOD .,
Vignan Pharmacy college
vadlamudi- Guntur-A.P, India.
banuman35@gmail.com
Phone: 0 9059994000
0 9000199106
Explanation on the industrial production of penicillin covering the history, fermentors, specific conditions required for penicillin production, how to increase yield amongst others.
This document provides an overview of brewer's yeast (Saccharomyces cerevisiae) metabolism and its contribution to beer flavor. It discusses how yeast ferment sugars into ethanol and carbon dioxide through glycolysis and how various byproducts impact beer flavor. Researchers have studied how fermentation variables like pitching rate, oxygen levels, temperature, lipid content, and yeast strain impact metabolism and beer quality. High pitching rates can cause stress and off-flavors, but providing more oxygen can help. Temperature and yeast immobilization also impact fatty acid and diacetyl production in ways that could optimize high cell density fermentations. Understanding how these interconnected variables affect yeast metabolism and beer flavor can help improve efficiency and quality.
This document is a student project on microbes in human welfare submitted by Alok Kumar Bind. It includes an introduction to microbes, their role in food production including cheese, wine and curd making. It also discusses the use of microbes in water treatment processes like primary, secondary and tertiary treatment. Finally, it covers the use of microbes in energy production such as algae fuel, cellulosic fuel and biogas. The project was submitted to fulfill biology practical examination requirements.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Bakers yeast is produced through the fermentation of molasses by Saccharomyces cerevisiae cells. The fermentation process begins with small batches that are gradually scaled up. Aerobic fermentation is used to maximize biomass production without ethanol. After fermentation, downstream processing separates the yeast cells from the fermentation medium through centrifugation and washing. The yeast can then be sold as cream yeast or further processed into compressed cakes or granular dried yeast through filtration, drying, and extrusion/cutting. Automation reduces costs and risks of contamination compared to manual production methods.
This document provides an overview of the metabolism and genetics of lactic acid bacteria (LAB) used as starter cultures in food fermentation. LAB play an important role in fermented foods through the production of lactic acid and other beneficial compounds. The three main metabolic pathways involved are glycolysis (sugar fermentation), lipolysis (fat degradation), and proteolysis (protein degradation). Advances in genetics and genomics have revealed insights into LAB metabolism and led to commercial starter cultures with desirable properties for fermented foods.
Fermentation is a metabolic process that produces chemical changes in organic substrates through enzyme action. It is defined as the extraction of energy from carbohydrates in the absence of oxygen. Humans have used fermentation since Neolithic times to produce foods and beverages like wine, beer, and pickled foods. There are several types of fermentation including alcoholic, lactic acid, propionic acid, and butanol fermentation which produce different end products. Fermentation allows for food preservation by creating an inhospitable environment for harmful microbes through the production of acids or alcohols.
Fermentation is a metabolic process where microorganisms break down organic compounds in the absence of oxygen and produce chemical changes. There are several types of fermentation including alcoholic, lactic acid, propionic acid, and butanol fermentation. Historically, humans have used fermentation processes for thousands of years to produce foods and beverages. Key steps in fermentation involve pyruvic acid being converted to other end products like ethanol, lactic acid, or propionic acid through various enzyme-catalyzed reactions. Fermentation is widely used in food production to preserve and flavor various foods and beverages.
in this report we discuss about the fermentation process. the advantages of the fermentation and the disadvantages of that process. when it is use full and how it work. etc is consider in this report.
This document discusses cheese ripening and methods to accelerate the process. Cheese ripening refers to physical and biochemical changes that occur when cheese is held under controlled conditions. Key changes include proteolysis which transforms the rubbery curd into a mellow product and lipolysis which creates a velvety texture. Technological approaches to accelerate ripening involve manipulating conditions like temperature and moisture content, while biotechnological methods include using exogenous enzymes, genetically modified starter cultures, and adjunct bacterial strains. The goal of accelerated ripening is to develop flavor compounds in days rather than the typical months through enhanced microbial activity and biochemical reactions.
Honey is a natural sweetener collected by bees from flower nectar. It is 1-1.5 times sweeter than table sugar and does not spoil due to its low water activity, low pH, and presence of hydrogen peroxide. Bees gather nectar and transform it into honey through evaporation and enzymatic processes in their stomachs that reduce the water content and introduce hydrogen peroxide, giving honey its long shelf life. The document discusses various sugars like glucose, fructose, sucrose, and complex carbohydrates like starch, cellulose, and glycogen. It also covers honey composition and health benefits.
This document discusses microbial deterioration of various foods, including fruit juices, wine, fermented beverages, plant pectin, milk, sugar, and proteins. It focuses on the microbial deterioration of plant pectin and development of soft rot in fruits and vegetables. Pectin is made of polysaccharides that help structure plant cell walls. Microorganisms produce pectolytic enzymes like polygalacturonidases and pectin transeliminases that break down the pectin, causing soft rot and spoilage of fruits and vegetables. Common microbes that cause soft rot are discussed.
Unit 1 - HISTORY AND BASIS FOR THE DEVELOPMENT.pptxwadoso9839
The document discusses the history and types of fermentation technology. It notes that fermentation is one of the oldest forms of food processing involving microorganisms breaking down substances. The three main types of fermentation are alcoholic, acetic acid, and lactic acid fermentation. Louis Pasteur made important discoveries in microbiology and fermentation science in the 19th century including pasteurization. The timeline shows ancient uses of fermentation in foods like cheese, wine, and beer dating back thousands of years. The document also discusses screening for new microbial metabolites, primary and secondary metabolites, and general fermentation processes.
Lactic acid bacteria (LAB) such as Lactobacillus, Lactococcus, Leuconostoc, and Pediococcus are important in food fermentation processes. They produce lactic acid which preserves foods and improves safety. Lactobacillus is the largest LAB genus and includes species used in dairy, bread, meat and vegetable fermentations. Lactococcus lactis is used as a starter culture for cheeses and cultured dairy. These LAB vary in their temperature and pH preferences, as well as metabolic pathways, contributing to flavor development in fermented foods through production of organic acids, aromas, and proteolysis.
This document discusses food safety and spoilage of fermented foods. It begins by defining food safety and the properties of fermented foods, noting they are generally safer than unfermented foods due to inhibition of pathogenic bacteria and toxins. However, some hazards like E. coli and viruses may survive fermentation. It emphasizes using good practices like hygiene and a Hazard Analysis Critical Control Point (HACCP) system to ensure safety. The document then discusses causes of spoilage in fermented products like beer, wine, vegetables and cheeses by various microorganisms. It concludes by outlining advances in fermentation including engineering microorganisms and metabolic pathways.
Describe el metabolismo de los carbohidratos en bacterias bacterias ácido lácticas , en especifico de las Lactobacillus, danfo a conocer los distintos tipos de metabolismo, cómo el homofermentativo, el ácido mixto y el heterofermentativo obligado, se muestran en un diagrama los distintos metabolitos para cada tipo de fermentación, además de las enzimas asociadas a cada uno de los procesos
fermentation process &its contribution in pharmacy.Himangshu Sharma
Fermentation is an ancient process that has traditionally been used to preserve foods and is now widely used in various industries including pharmaceuticals. The document discusses the history of fermentation and defines it as a metabolic process in which microorganisms break down carbohydrates in the absence of oxygen. Key benefits of fermentation include extending the shelf life of foods, adding flavors and aromas, and in some cases increasing vitamin content. Fermentation is used to produce various products including alcoholic beverages, industrial enzymes, vitamins, antibiotics, and organic acids. The document also describes different types of fermentation processes and factors that affect fermentation.
Term paper on microbial ecology of fermented foods and beveragesChala Dandessa
This document provides information on the microbial ecology of various traditionally fermented foods and beverages in 3 sections. Section 1 describes various fermented products from Ethiopia including yogurt, cheese, injera (fermented flatbread), wakalim (fermented meat), and beverages like tella, shamita and borde. Section 2 defines probiotics, prebiotics, synbiotics and single cell protein and explains Hazard Analysis Critical Control Points (HACCP). Section 3 provides a summary and section 4 lists references.
John Schnettler brewed a Study Break IPA using a Sabco BrewMagic system. He mashed 2-row, Vienna, and Munich malts, then boiled hops including Columbus, Perle, and Cascade. The wort had an original gravity of 15.2 Plato and final gravity of 3.8 Plato, resulting in an estimated 5.88% ABV. Additional hops were added in whirlpool and as dry hops. The document provides details on the equipment, ingredients, and multi-step brewing process.
This document summarizes the process for brewing a B3 Cubed Dark Chocolate Stout. It includes calculations for IBUs, ABV, yeast pitch volume, and apparent attenuation. The material bill lists ingredients such as pale malt, roasted barley, chocolate malt, and Target hops. Equipment used includes a brewing system, chiller, grain mill, and oxygen tank. The procedure describes measuring ingredients, mashing, boiling with hops and other additions, chilling, fermenting with Abbey IV yeast, and adding fruits to secondary fermentation.
This document provides information about a batch of Equinox Fallout Brown Ale brewed by John Schnettler. It includes details of the ingredients, calculations of IBUs, ABV, yeast pitch volume, and attenuation. The grain bill consisted primarily of 2-row malt along with caramel malt, chocolate malt, and roasted barley. Amarillo hops were added at various times during the boil. The original gravity was 14.8°P and final gravity was 2.6°P, resulting in an estimated 6.3% ABV. Yeast was pitched at a volume of 88.2 liters. Calculations show the beer has 36.6 IBUs and 82.4
This document summarizes John Schnettler's brewing of a Kölsch style beer. It includes details of the materials used such as water chemistry adjustments with calcium chloride and lactic acid, and a grist bill of Pilsner malt, Munich malt, and wheat malt. Yeast used was WLP029 German Ale/Kölsch. The document also analyzes the malt extract potential and moisture content. Sensory evaluation was planned for March 11th after kegging on March 4th.
This document summarizes a lab report for a smoked black pale ale brewed by John Schnettler. It details the materials bill including water additions of calcium sulfate, base malts of pale ale malt and Munich malt, specialty malts of blackprinz malt and cherry smoked malt. It also lists hop additions of Citra, Centennial, and Mosaic hops to provide citrus and tropical fruit flavors. The report hypothesizes that the water and malt additions will contribute to a well-attenuated, roasty pale ale and the hop additions will emphasize fruity and citrus flavors for an "American wood-fired pineapple pizza" beer.
This document describes an experiment that tested how three different yeast strains metabolically reduced dimethyl sulfoxide (DMSO) into dimethyl sulfide (DMS) under varying fermentation conditions. Twelve fermentations were conducted using an American ale strain as a control and two Belgian strains known to reduce DMSO. Each strain was fermented at two temperatures (20°C and 26°C) with and without a 500 ppm zinc addition. Samples were taken every other day and analyzed for DMS and other compounds. The results showed that the control strain successfully reduced DMS levels during fermentation, while the zinc addition led to lower final DMS amounts. At 26°C, the Belgian A strain with zinc had the most success
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This document provides standard operating procedures for cleaning and sanitizing fermenters and bright tanks at a pilot brewery. The cleaning in place (CIP) procedure uses two cycles, first with an acid and surfactant to remove beerstone and loosen soils, followed by a caustic cycle to further break down protein soils. Key steps include attaching hoses, adding chemicals to the tanks, running cleaning cycles for 30-60 minutes, inspecting tanks, and rinsing before the sanitizing in place process which involves heating and purging tanks with carbon dioxide. Safety precautions are outlined when handling chemicals, hot water, and pressurized tanks.
1. Running
head:
FERMENTATION
PROCESSES
OF
FOOD
PRODUCTS
Fermentation
Processes
of
Food
Products:
Cheese,
Alcohol,
and
Bread
Kyle
Lenane
John
Schnettler
FTEC
447
-‐
Food
Chemistry
Colorado
State
University
2. FERMENTATION
OF
FOOD
PRODUCTS
The
production
of
cheese,
alcohol,
and
bread
by
the
process
of
fermentation
has
occurred
for
centuries,
far
before
there
was
any
knowledge
of
the
existence
of
microorganisms,
metabolic
pathways,
or
the
relatively
complex
biochemical
properties
of
foods
and
beverages.
However,
tremendous
advances
in
food
science,
chemistry,
and
microbiology
have
led
to
a
deeper
understanding
of
what
fermentation
is,
how
it
functions,
and
how
it
affects
food
quality
in
terms
of
sensory
analysis
and
shelf
life.
While
the
fermentation
of
cheese,
alcohol,
and
bread
share
many
similarities,
they
also
possess
a
variety
of
qualities
that
differentiate
themselves
from
one
another.
Therefore,
the
purpose
of
this
paper
is
not
only
to
describe
the
fermentation
processes
of
cheese,
alcohol,
and
bread,
but
also
to
highlight
the
similarities
and
differences
that
exist
between
each
of
these
food
products.
But
before
putting
forth
this
description
and
analysis
of
each
food
product,
it
is
worthwhile
to
first
understand
what
fermentation
is,
why
it
occurs,
and
its
various
components.
Fermentation
is
defined
as
a
group
of
chemical
reactions
prompted
by
microorganisms
that
degrade
complex
carbohydrates
into
simpler
substances
such
as
gases,
acids,
and/or
alcohol
(Weir
2015).
Therefore,
fermentation
is
a
metabolic
process
that
occurs
when
respiration,
a
far
more
favorable
metabolic
pathway,
is
impeded
and
ultimately
unable
to
occur.
Respiration
is
a
metabolic
pathway
that
uses
glycolysis
(substrate
level
phosphorylation),
the
TCA
cycle,
and
electron
transport
chain
to
generate
a
net
total
36
ATP
(2015).
This
process
can
occur
either
aerobically
or
anaerobically
depending
on
what
the
final
acceptor
is
in
the
electron
transport
chain
(oxygen
is
aerobic,
any
acceptor
other
than
oxygen
is
anaerobic).
When
oxygen
isn’t
available
to
facultative
anaerobic
microorganisms,
they
revert
to
the
substrate-‐level
phosphorylation
3. FERMENTATION
OF
FOOD
PRODUCTS
fermentation
pathway
in
order
to
produce
energy
from
glycolysis,
more
NAD+
for
glycolysis,
and/or
as
a
survival
mechanism
to
outcompete
other
organisms
in
the
presence
of
high
glucose
concentrations
(2015).
The
two
primary
classifications
of
fermentation
include
the
homofermentative
and
heterofermentative
pathways.
The
homofermentative,
Embden-‐Meyerhof
pathway
functions
by
the
use
of
the
enzyme
aldolase,
which
utilizes
fructose,
glucose,
and
galactose
to
produce
solely
lactic
acid
(2015).
On
the
other
hand,
the
heterofermentative,
Phosphotekalose
pathway
functions
through
the
use
of
the
enzyme
phosphoketalase,
which
utilizes
simple
carbohydrates
to
produce
not
only
lactic
acid,
but
also
ethanol,
carbon
dioxide,
and
acetic
acid
(2015).
With
this
basic
understanding
of
the
fermentation
metabolic
pathway
and
its
mechanisms,
cheese,
alcohol,
and
bread
fermentation
are
more
easily
comprehensible.
The
first
major
food
product
fermentation
to
be
discussed
is
the
fermentation
of
cheese.
Cheese
fermentation
is
practiced
all
around
the
world
but
varies
from
culture
to
culture
in
terms
of
the
substrates
that
are
used
and
the
cultures
fermenting
them.
The
primary
substrate
that
we
as
Americans
associate
with
cheese
fermentation
is
milk,
and
for
this
paper
milk
cheese
will
be
the
topic.
Cheeses
are
generally
described
as
hard
of
soft
depending
on
their
consistency.
Hard
cheeses
are
often
associated
with
bacterial
fermentations
and
include
bacterial
species
such
as,
Lactobacillus
helveticus,
Lactobacillus
Delbruckeii,
Streptococcus
thermophilus,
as
well
as
other
lactic
acid
bacteria
(Weir
2015).
Soft
cheeses
are
associated
more
with
fungi
as
the
primary
fermentors
including,
Penicillium
camemberti,
Penicillium
roqueforti,
Debramyces
hansenii,
as
well
as
others
(2015).
4. FERMENTATION
OF
FOOD
PRODUCTS
Milk
consists
of
water,
minerals,
proteins,
lipids
and
carbohydrates
(Milk
Facts
2015).
The
most
important
mineral
to
consider
in
cheese
fermentation
is
calcium
because
of
its
role
in
protein
coagulation,
a
topic
that
will
be
covered
in
more
detain
later.
Bovine
milk
contains
approximately
400
different
fatty
acids
but
the
vast
majority
of
them
(65%)
are
saturated,
leaving
30%
monounsaturated,
and
5%
polyunsaturated.
According
to
research
conducted
by
Helena
Lindmark
Månsson
pertaining
to
fatty
acids
in
bovine
milk
fat,
“The
milk
fatty
acids
are
derived
almost
equally
from
two
sources,
the
feed
and
the
microbial
activity
in
the
rumen
of
the
cow
and
the
lipids
in
bovine
milk
are
mainly
present
in
globules
as
an
oil-‐in-‐water
emulsion”
(Månsson
15).
In
cheese
fermentation
a
process
called
lipolysis
occurs.
Lipolysis
is
the
process
of
fatty
acid
degradation
when
the
enzyme
lipase
separates
the
fatty
acids
from
the
glycerol
backbone
(Weir
2015).
The
lipase
enzyme
can
be
present
in
the
substrate
or
it
can
come
from
an
outside
source
like
an
added
culture
or
the
surrounding
environment
(2015).
This
process
can
contribute
to
the
sensory
properties
of
the
product,
most
specifically
flavor
and
aroma.
The
two
major
proteins
found
in
bovine
milk
are
casein
making
up
80%
of
the
total
protein
and
whey
comprising
the
remaining
20%
(Weir
2015).
Casein
is
especially
important
because
it
is
responsible
for
the
curd
formation
during
the
cheese
making
process;
casein
sub
micelles
consist
of
alpha,
beta
and
kappa
regions.
Calcium
phosphate
bonds
form
between
the
alpha
and
beta
regions
of
different
sub
micelles
holding
them
together
and
creating
a
larger
micelle.
As
micelles
form,
the
kappa
region
which
has
large
triglycerides
attached
to
them,
are
arranged
on
the
outside
of
the
casein
micelle
(Stone,2015).
Much
like
lipolysis
of
fats
proteins
also
experience
a
similar
phenomenon
called
proteolysis.
Proteolysis
refers
to,
“the
process
in
which
a
protein
is
broken
down
5. FERMENTATION
OF
FOOD
PRODUCTS
partially,
into
peptides,
or
completely,
into
amino
acids,
by
proteolytic
enzymes,
present
in
bacteria
and
in
plants
but
most
abundant
in
animals”
(Fox
2015).
This
process
is
incredibly
important
in
texture,
flavor
and
aroma
development
in
cheese,
and
in
the
coagulation
of
the
protein
as
well.
The
final
compound
present
in
bovine
milk
is
carbohydrates.
The
primary
substrate
in
cheese
fermentation
is
lactose
which
is
a
disaccharide
consisting
of
the
monosaccharide’s
glucose
and
galactose
(Weir,
2015).
Cheese
fermentation
produces
only
lactate
making
it
a
homofermentative
lactic
acid
fermentation.
Lactic
acid
fermentation
starts
with
glycolysis
where
the
lactose
(glucose
and
galactose)
is
broken
down
into
pyruvate
in
order
to
produce
2
ATP.
After
the
glycolysis
step
the
pyruvate
is
then
broken
down
into
lactate
the
terminal
product
of
lactic
acid
fermentation.
During
this
final
step
of
lactic
acid
fermentation
NAD+
is
produced
which
is
then
recycled
again
for
glycolysis.
Glycolysis
is
the
only
step
of
the
fermentation
process
that
produces
ATP,
and
although
it
is
not
as
efficient
as
respiration,
it
provides
the
organisms
capable
of
fermentation
a
huge
evolutionary
advantage
over
others.
(Todar,
2015)
Before
humanity
had
discovered
microorganisms,
fermentation
of
foods
was
carried
out
to
increase
the
microbiological
stability
of
food
allowing
it
to
last
longer
than
the
raw
substrate.
Cheeses
ability
to
store
for
long
periods
varies
on
the
type
of
cheese,
generally
the
harder
cheeses
are
much
more
shelf
stable
(Musseti
2015).
During
the
lactic
acid
fermentation
the
pH
of
cheese
drops
significantly
making
it
very
hard
for
certain
organisms
to
grow
especially
human
pathogens.
Another
byproduct
of
cheese
fermentation
is
bacteriocins,
or
antimicrobial
products
produced
by
the
fermenting
organism
designed
to
retard
the
growth
of
competing
microorganisms
(Weir
2015).
Some
of
the
hard
cheeses
are
6. FERMENTATION
OF
FOOD
PRODUCTS
aged
for
a
number
of
years,
a
process
that
lowers
the
water
activity
down
to
levels
that
make
it
very
hard
for
most
microorganisms
to
grow
(Musseti
2015).
Finally,
other
measures
can
be
taken
in
order
to
increase
the
shelf
life
of
cheese
like
storage
at
refrigerator
temperatures
or
the
use
of
modified
atmosphere
packaging
and,
like
other
ferments,
exposure
to
temperature,
humidity,
light,
and
oxygen.
Unlike
cheese
fermentation,
the
fermentation
of
ethanol
is
heterofermentative
and
a
vital
step
in
the
production
of
alcoholic
beverages
such
as
wine
and
beer.
In
ethanol
fermentation,
a
single
glucose
molecule
is
first
broken
down
into
two
pyruvate
molecules
during
glycolysis,
which
is
broken
down
into
two
acetaldehyde
intermediates
and
two
carbon
dioxide
molecules
(Weir
2015).
Finally,
two
ethanol
molecules
are
produced
after
nicotinamide
adenine
dinucleotide
(NADH)
is
reduced
to
NAD+
to
be
used
in
substrate-‐
level
phosphorylation
(2015).
Therefore,
as
mentioned
earlier,
facultative
anaerobic
microorganisms
will
choose
this
pathway
as
a
means
of
energy
production
(2
ATP)
via
glycolysis
when
oxygen
isn’t
available
to
them.
Despite
their
many
differences,
wine
and
beer
are
similar
in
that
both
are
generally
fermented
by
the
facultative
anaerobic
yeast
culture,
Saccharomyces
cerevisiae.
However,
exceptions
to
this
generalization
exist
in
both
wine
and
beer.
For
example,
Saccharomyces
bayanus
is
a
yeast
culture
that
can
tolerate
higher
alcohol
levels
(alcohol
is
toxic
to
microorganisms)
and
therefore
is
used
in
highly
alcoholic
fortified
wines
(Pambianchi
2000).
In
addition,
lactic
acid
bacteria
are
used
in
wine
to
facilitate
malolactic
fermentation,
an
important
wine
production
process
that
will
be
discussed
further
in
depth
soon.
On
the
other
hand,
lactic
acid
bacteria
(Lactobacillus
and
Pediococcus
species)
and
Brettanomyces
species
commonly
considered
spoilage
organisms
are
intentionally
utilized
in
ethanol
fermentation
to
produce
wild,
sour
ales.
7. FERMENTATION
OF
FOOD
PRODUCTS
Despite
some
of
wine
and
beer’s
similarities
pertaining
to
their
general
fermentation
mechanism
and
to
the
microorganism
used
in
their
fermentations,
they
also
possess
many
differences
in
terms
of
fermentation
and
production.
Wine
incorporates
the
fermentation
of
simple
sugars
derived
from
grapes
in
order
to
produce
an
alcoholic
beverage.
Due
to
the
fact
that
simple
sugars
including
the
monosaccharides
glucose
and
fructose
are
naturally
present
within
the
fruit
and
readily
available,
there
is
no
need
for
a
saccharification
step
(Weir
2015).
Wine
is
typically
categorized
most
broadly
as
either
red
or
white.
Red
wines
include
the
fermentation
of
the
grape
where
the
skin
isn’t
separated
from
the
pulp
whereas
the
white
wine
fermentation
process
does
not
occur
with
the
skins
present
(West
2015).
When
the
skins
are
fermented
with
the
pulp,
anthocyanin
pigments
within
the
skin
turn
the
juice
red
and
other
polyphenolic
tannins
are
produced
contributing
desirable
sensory
components
such
as
astringency
as
well
as
aid
in
the
aging
process
of
wine
(2015).
The
must
that
is
formed
by
the
pressing
of
juice
contains
approximately
70-‐85%
water,
10%
fructose,
10%
glucose,
and
a
variety
of
other
organic
compounds
such
as
fatty
acids,
aldehydes,
and
amino
acids
(which
contribute
free
amino
nitrogen
influencing
healthier
yeast)
(Weir
2015).
After
the
primary
ethanol
fermentation
has
occurred,
malolactic
fermentation
is
facilitated
through
the
use
of
lactic
acid
bacteria
converting
harsher
malic
acid
into
a
smoother,
more
palatable
lactic
acid
(2015).
Diacetyel
is
also
produced
which
can
function
as
either
an
off
flavor
or
a
desirable
flavor
(such
as
in
chardonnays)
depending
on
the
wine
style
and
flavor
intent
(2015).
Overall,
wine
and
its
fermentation
has
a
complex
biochemistry
that
goes
far
beyond
the
scope
of
this
paper.
8. FERMENTATION
OF
FOOD
PRODUCTS
Unlike
wine,
beer
incorporates
the
fermentation
of
malted
barley
and
adjuncts,
which
are
made
up
of
starch
granules
containing
amylose
(linear
α-‐(1,4)
glycosidic
bonds)
and
amylopectin
(branched
α-‐(1,4),
α-‐(1,6)
glycosidic
bonds)
(Briggs
et
al.
2004).
These
complex
polysaccharides
are
gelatinized
and
saccharified
into
sucrose,
fructose,
glucose,
maltose,
and
maltotriose
for
fermentation
(2004).
Gelatinization
is
the
process
of
heat
and
water
disrupting
intermolecular
bonds
freeing
starch
granule
bonding
sites
causing
hydration,
swelling
and
eventual
bursting
of
starch
granules
(2004).
This
process
makes
starch
granules
more
readily
available
for
saccharification.
Saccharification
is
the
process
of
polysaccharide
hydrolysis
into
simpler
carbohydrates
(2004).
In
brewing,
this
is
achieved
by
mashing
grains
at
optimal
pH
and
temperature
encouraging
amylase
enzyme
activity.
Again,
like
wine,
beer
fermentation
and
production
also
has
an
extensive
amount
of
biochemical
properties
and
processes.
Ethanol
fermentation
as
well
as
other
processes
in
the
production
of
wine
and
beer
work
together
to
make
these
alcoholic
beverages
relatively
shelf-‐stable
and
enhance
sensory
components
(appearance,
aroma,
flavor,
texture,
etc.)
as
well.
As
mentioned
earlier,
ethanol
is
toxic
to
microorganisms
and
therefore
wine
and
beer
are
microbiologically
stable
based
on
their
inhibition
of
spoilers.
Fermentation
also
acidifies
these
beverages
thus
creating
an
inhospitable
environment
for
microorganisms
to
survive.
In
addition,
both
wine
and
beer
can
be
produced
for
either
relatively
short-‐term
consumption
or
long-‐term
aging
based
on
the
style
and
production
method.
Antioxidants
in
wine
donate
electrons
to
free
radicals
preventing
harmful
oxidation
of
wine
during
the
aging
process
(West
2015).
Hops
in
beer
are
also
known
to
have
antimicrobial
properties
thus
extending
its
shelf
life.
Finally,
ethanol
fermentation
not
only
gives
wine
and
beer
an
9. FERMENTATION
OF
FOOD
PRODUCTS
alcoholic
content,
but
the
reaction
also
produces
a
number
of
desirable
and
undesirable
flavor
characteristics
such
as
acetaldehyde,
diacetyel,
esters,
and
phenols.
Bread
is
another
staple
food
not
only
in
the
United
States
but
around
the
whole
world.
Bread
fermentation
is
a
heterofermentative
process
although
sourdough
breads
may
also
contain
homofermentative
microorganisms.
During
bread
fermentation
glucose
or
other
simple
carbohydrates
are
broken
down
into
pyruvate
via
glycolysis
in
order
to
produce
2
ATP.
Next
the
pyruvate
is
then
converted
into
acetylaldehyde,
this
is
the
step
of
fermentation
responsible
for
carbon
dioxide
production
in
bread.
Carbon
dioxide
is
retained
in
the
breads
protein
structure
leavening
it,
the
primary
reason
for
bread
fermentation
(Katz
2012).
The
final
step
of
the
bread
fermentation
process
is
the
conversion
of
acetylaldehyde
into
ethanol,
an
end
product
of
heterofermentation.
Much
like
the
fermentations
of
cheese
and
alcohol,
bread
fermentation
produces
NAD+
and
essential
input
for
glycolysis
and
therefore
ATP
production
(Weir
2015).
Bread
is
often
categorized
in
sour
and
non-‐sour
dough
varieties.
Sour
dough
bread
contains
lactic
acid
bacteria
that
are
homofermentative
and
produce
lactate
as
the
terminal
product
of
fermentation,
which
we
perceive
as
sour.
Some
of
the
genera
of
bacteria
in
bread
fermentation
include
Lactobacillus,
Pediococcus,
Lueconostoc,
and
Weisella
(Wink
2015).
It
is
also
important
to
note
that
there
are
wild
yeasts
present
in
sourdough
production
that
are
heterofermentative
and
capable
of
producing
carbon
dioxide
that
causes
the
bread
to
rise
during
fermentation
(Katz,
2012).
Aside
from
carbon
dioxide
leavening
the
bread
sourdough
fermentation
is
incredibly
important
in
flavor
development.
The
ethanol
produced
in
the
heterofermentative
fermentation
pathway
is
volatized
off
during
the
baking
process.
10. FERMENTATION
OF
FOOD
PRODUCTS
Unlike
sourdough
bread
that
can
contain
a
plethora
of
different
organisms,
non-‐sour
varietals
generally
only
contain
a
single
culture,
typically
Saccharomyces
cerevisiae.
Saccharomyces
is
a
heterofermentative
organism
that
produces
ethanol,
carbon
dioxide
as
the
main
products
of
fermentation,
but
can
also
produce
other
compounds
like
hydrogen
peroxide
and
diacetyl
(Corsetti,
2007).
Because
the
lactic
acid
bacteria
responsible
for
sourdough
bread
production
occur
naturally
on
the
grains
used
for
non-‐sour
breads
the
flour
is
often
irradiated
in
order
to
kill
the
bacterial
species.
During
the
fermentation
process
of
bread
the
protein
structure
is
changed
leading
to
flavor
development
in
the
product.
The
major
compounds
in
bread
include
proteins
and
carbohydrates.
There
are
both
complex
and
simple
carbohydrates
within
the
flour
used
in
bread.
Bread
fermentation
consists
of
a
saccharification
step
where
the
complex
carbohydrates
are
broken
down
into
simple
sugars
by
the
action
of
the
enzyme
amylase.
The
complex
carbohydrates
within
bread
include
amylose,
amylopectin,
and
maltodextrin
(Carbohydrates
2015).
When
these
large
complexes
are
broken
down
they
monosaccharides
like
glucose
and
fructose,
and
disaccharides
like
maltose
and
sucrose
(2015).
The
two
main
proteins
in
bread
production
are
gliadin
and
glutenin.
According
to
CookingScienceGuy.com,
“The
process
of
wetting
the
proteins
is
called
hydration.
As
water
and
flour
are
mixed
the
hydrated
proteins
are
brought
together
and
begin
to
interact.
They
literally
begin
to
stick
to
each
other
through
the
formation
of
chemical
bonds”(Explaining
Gluten
2015).
When
these
two
proteins
interact
in
this
manor
they
create
a
protein
complex
that
traps
the
carbon
dioxide
produced
in
the
fermentation
process
allowing
the
bread
to
rise
and
develop
the
thin
light
and
airy
texture
desired
in
the
product.
11. FERMENTATION
OF
FOOD
PRODUCTS
Similar
to
the
boiling
of
wort
step
in
the
production
of
beer,
baking
incorporate
the
non-‐enzymatic
browning
processes
of
Malliard
reactions
and
caramelization.
Malliard
reactions
involve
the
reaction
of
amine
groups
and
reducing
sugars
in
the
presence
of
water
and
high
temperatures
yielding
savory
(umami),
meaty,
onion,
chocolate,
and
malty
flavors
(Weir
2015).
On
the
other
hand,
once
baking
reaches
even
higher
temperatures
(roughly
337°F),
caramelization
occurs
without
the
reaction
of
amines
and
reducing
sugars
(2015).
Caramelization
involves
pyrolysis,
which
is
the
breakdown
and
of
sugars
(from
sucrose
to
glucose
and
fructose)
at
high
temperatures
yielding
caramel,
nutty,
and
toasty
flavors
as
well
as
subsequent
browning
(2015).
Overall,
these
non-‐enzymatic
processes
are
vital
in
producing
the
flavors
and
aromas
characteristic
of
bread.
Of
all
the
fermented
foods
and
beverages
discussed,
bread
likely
has
the
lowest
shelf
stability.
Although
fermentation
slightly
extends
shelf
life
by
lowering
the
pH
based
on
acid
production,
the
modification
of
gluten,
and
the
saccharification
of
flour
with
amylase
enzymes,
ethanol
becomes
volatilized
during
the
baking
process
and
live
and
active
cultures
die
off
at
such
high
temperatures.
Therefore,
neither
of
these
components
play
a
role
in
microbiological
stability
as
they
do
in
other
ferments.
In
addition,
water
activity
in
bread
is
very
high
at
.95aw
compared
to
pure
waters
1.0aw
(Corsetti
2007).
This
available
water
is
an
incredibly
hospitable
environment
to
harmful
spoilage
microorganisms.
In
addition,
similar
to
cheese
fermentation,
Lactobacillus
found
in
sourdough
fermentation
often
contain
bacteriocins
that
help
retard
the
growth
of
competing
microbes
(Weir
2015).
Overall,
fermented
bread
isn’t
particularly
shelf
stable
compared
to
cheese
and
alcohol,
however,
shelf
life
can
also
be
extended
through
the
control
of
temperature,
humidity,
and
light
and
oxygen
exposure.
12. FERMENTATION
OF
FOOD
PRODUCTS
The
ability
for
microorganisms
to
undergo
the
fermentation
pathway
provides
a
major
evolutionary
advantage
over
other
organisms
that
cannot,
and
learning
how
to
control
fermentation
has
provided
humans
major
advantages
in
food
storage
and
safety.
The
fermentation
processes
are
similar
between
the
three
products
but
contain
key
differences.
Both
alcohol
and
bread
undergo
heterofermentative
fermentations
producing
multiple
end
products
that
benefit
their
product’s
sensory
attributes
and
physical,
biochemical
properties.
The
heterofermentative
process
utilizes
the
Phosphoketalose
Pathway
in
order
to
breakdown
their
substrates
with
the
action
of
the
enzyme
phosphoketalase.
In
cheeses
homofermentation
process
the
Embden-‐Meyerhof
Pathway
breaks
down
the
diasaccharide
lactose
using
the
aldolase
enzyme.
In
terms
of
product
stability
bread
is
far
less
shelf
stable
than
alcohol
and
cheese
as
mentioned
previously.
This
can
be
attributed
to
the
lack
of
ethanol
and
live
active
cultures
that
are
volatized
and
killed
off,
respectively,
during
the
baking
process,
and
the
fact
that
bread
has
a
high
water
activity
making
it
easy
for
a
broad
range
of
microorganisms
to
grow.
The
ethanol
content
and
low
pH
of
alcoholic
beverages
prevents
the
majority
of
spoilage
organisms
from
growing.
In
cheese
a
low
pH
and
production
of
bacteriocins
create
a
barrier
to
spoilage
organism
growth.
Differences
in
substrates
provide
different
metabolic
needs
for
their
respective
organisms
and
therefore
create
different
and
unique
products,
and
although
these
products
seem
vastly
different
from
culture
to
culture
and
product
to
product,
the
general
fermentation
mechanism
is
universal.
13. FERMENTATION
OF
FOOD
PRODUCTS
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E.
Dennis,
Boulton
A.
Chris,
Brookes
A.
Peter,
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Roger.
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Science
and
Practice.”
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Publishing
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Food
Science
and
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Corsetti,
Aldo.
(2007).
Lactobacilli
in
sourdough
fermentation.
Food
Research
International,
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Cooking
Science
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Fox,
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Ellix,
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n.d.
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2015.
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n.d.
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08
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2015.
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State
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CO.
29
Jan
2015.
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14. FERMENTATION
OF
FOOD
PRODUCTS
Weir,
Tiffany.
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Foods
of
the
Orient”
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State
University.
Gifford
Building,
Fort
Collins,
CO.
12
Mar
2015.
Lecture.
West,
Ron.
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Wine
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Colorado
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Gifford
Building,
Fort
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CO.
5
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2015.
Guest
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