The document discusses two types of fermentation: alcohol fermentation and lactic acid fermentation. Alcohol fermentation produces ethanol and is used to make bread, beer, and wine. Lactic acid fermentation produces lactic acid and occurs in muscles during intense exercise and when pickling foods. Fermentation allows for food preservation, adding vitamins and flavor. It enabled humans to transition from hunter-gatherers to agricultural societies by allowing food storage.
Spoilage of milk and milk products presentationSukhmanSudha
Presentation on milk and milk products spoilage .The topic of food microbiology.The proper display of bacteria and them causing spoilage in butter , frozen products and milk and its products.The fungi also effects milk and its products is displayed in the form of flow charts and tables .Gas production , rancidity in cream and milk ,milk fat .The colour change and flavour is described clearly .
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
Spoilage of milk and milk products presentationSukhmanSudha
Presentation on milk and milk products spoilage .The topic of food microbiology.The proper display of bacteria and them causing spoilage in butter , frozen products and milk and its products.The fungi also effects milk and its products is displayed in the form of flow charts and tables .Gas production , rancidity in cream and milk ,milk fat .The colour change and flavour is described clearly .
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
This presentation gives a brief introduction of Vitamin C. It Covers it's various application and uses in various industry and health care. Also, describe the main industrial process for the production of Vitamin C.
This presentation is all about biotechnology. It is about the basic aspects of Biotechnology and covers a lot of topics under biotechnology, recombinant DNA technology. This is specifically for the HSC students of Mumbai. I hope that it helps.
Viruses that infect bacteria.
Occur widely in nature in close association with bacteria.
Readily isolated from faeces, sewage and other natural sources.
Tadpole shaped, with hexagonal head and a cylindrical tail.
Head consists of a tightly packed core of ds DNA surrounded by a protein coat or capsid.
The tail composed of a contractile sheath surrounding the hollow core
Terminal base plate having prongs or tail fibres attached.
This presentation explains the concept of the use of Single Cell protein as an alternative food source. It lists the source, production, advantages and disadvantages of the SCP.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
This presentation gives a brief introduction of Vitamin C. It Covers it's various application and uses in various industry and health care. Also, describe the main industrial process for the production of Vitamin C.
This presentation is all about biotechnology. It is about the basic aspects of Biotechnology and covers a lot of topics under biotechnology, recombinant DNA technology. This is specifically for the HSC students of Mumbai. I hope that it helps.
Viruses that infect bacteria.
Occur widely in nature in close association with bacteria.
Readily isolated from faeces, sewage and other natural sources.
Tadpole shaped, with hexagonal head and a cylindrical tail.
Head consists of a tightly packed core of ds DNA surrounded by a protein coat or capsid.
The tail composed of a contractile sheath surrounding the hollow core
Terminal base plate having prongs or tail fibres attached.
This presentation explains the concept of the use of Single Cell protein as an alternative food source. It lists the source, production, advantages and disadvantages of the SCP.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
The heart of the fermentation or bioprocess technology is the Fermentor or Bioreactor. A bioreactor is basically a device in which the organisms are cultivated to form the desired products. it is a containment system designed to give right environment for optimal growth and metabolic activity of the organism.
A fermentor usually refers to the containment system for the cultivation of prokaryotic cells, while a bioreactor grows the eukaryotic cells (mammalian, insect cells, etc).
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
fermented cereals and starchy tubers-1[305].pptxKezangDema10
There are many fermented products we eat in our day to day life. But we never wonder how the products are been fermented and microorganisms helps to ferment those products or what is happening when we are fermenting those products. So, in this presentation, we will be taking you to what reaction and how those fermented cereals and tubers products are obtained.
Vaish - Fermented Foods_ Types and their benefits .pptxVaishnavPVarma
Title Slide: Fermented Foods -Types and their benefits
The world of food is constantly evolving, and one of the latest trends gaining popularity is the consumption of fermented foods. Fermentation is the process by which natural bacteria, yeast, and other microorganisms convert carbohydrates into alcohol or organic acids. This process not only preserves the food but also enhances its flavour and nutrient content.
The Fermented Foods - Types and their Benefits PowerPoint presentation will provide an in-depth look at the different types of fermented foods and their numerous health benefits. The presentation will begin by providing a brief introduction to fermented foods, highlighting their history and how they are made.
The Types of Fermented Foods slide will cover various fermented foods that are commonly consumed around the world. These foods include sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each food item will be explained in detail, including its origin, flavor, and texture. Pictures will also be provided to help the audience visualize each food item.
The Health Benefits of Fermented Foods slide will focus on the numerous health benefits of consuming fermented foods. These benefits include improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims. The presenter will also discuss the role of fermented foods in promoting gut health and how it can help prevent and treat various diseases.
Introduction
This slide will provide a brief overview of what fermented foods are, the process of fermentation, and how they have been consumed throughout history.
Types of Fermented Foods
This slide will cover different types of fermented foods, including but not limited to sauerkraut, kimchi, kefir, kombucha, yogurt, miso, tempeh, and sourdough bread. Each type of fermented food will be explained in detail, with pictures and examples.
Health Benefits of Fermented Foods
This slide will highlight the numerous health benefits of consuming fermented foods, including improved digestion, better immune function, reduced inflammation, and increased nutrient absorption. Each benefit will be explained in detail, with scientific evidence to support the claims.
How to Incorporate Fermented Foods into Your Diet
This slide will provide practical tips on how to incorporate fermented foods into your daily diet. It will include ideas for breakfast, lunch, and dinner, as well as snacks and desserts.
Safety Considerations When Making Fermented Foods at Home
This slide will explain the importance of safety when fermenting foods at home, and provide guidelines for safe fermentation. It will cover topics such as equipment sterilization, proper temperature control, and avoiding contamination.
3. Fermentation Notes (pg 6)
• Fermentation is the second step in anaerobic
respiration
• Occurs after glycolysis
4. Fermentation Notes (pg 6)
• Fermentation is the second step in anaerobic
respiration
• Occurs after glycolysis
• Usually occurs only in the absence of oxygen.
5. Fermentation Notes (pg 6)
• Fermentation is the second step in anaerobic
respiration
• Occurs after glycolysis
• Usually occurs only in the absence of oxygen.
• Fermentation is used by bacteria, some fungi,
and the muscle cells of animals
6. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct
7. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct
• Used in making bread, beer, and wine
8. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct
• Used in making bread, beer, and wine
• Importance in history
– Bread became a staple food
9. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct
• Used in making bread, beer, and wine
• Importance in history
– Bread became a staple food
– Alcoholic beverages prevent bacteria from
growing: made water safe to drink
11. Lactic acid fermentation
• Produces lactic acid as a byproduct
• Occurs in your muscles when they work so
hard that they use up all the available oxygen
12. Lactic acid fermentation
• Produces lactic acid as a byproduct
• Occurs in your muscles when they work so
hard that they use up all the available oxygen
• When foods are fermented, the lactic acid acts
as a preservative
13. Lactic acid fermentation
• Produces lactic acid as a byproduct
• Occurs in your muscles when they work so
hard that they use up all the available oxygen
• When foods are fermented, the lactic acid acts
as a preservative
• Used in making yogurt, sauerkraut, salami,
kimchi
20. Effect on history
• Once humans were able to preserve food
through fermentation, they were able to store
food for long periods
21. Effect on history
• Once humans were able to preserve food
through fermentation, they were able to store
food for long periods
• This allowed humans stop being hunter-
gatherers and settle in agricultural societies
22. Effect on history
• Once humans were able to preserve food
through fermentation, they were able to store
food for long periods
• This allowed humans stop being hunter-
gatherers and settle in agricultural societies
• Settling allowed for job specialization, leading
to great advancements in art, math, and
science.
