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ĐẠI CƯƠNG VỀ THỰC PHẨM LÊN MEN_General about fermentation Microorganisms are small organisms characterized by a broad spectrum of metabolismUsed for production of food, beverages , environmental protectionSome of these activities include the synthesis, metabolism and decomposition And other products such as wine fermentation is brewed from grapes or other fruits, vinegar, soy Egyptians had a habit of brewing wineIn China, the wine was produced from the Long Son cultureFermentation and its application in Food industryFermentation is the metabolic process in which a carbohydrates is converted into alcohol or an acid by organisms.This process takes place when there are beneficial bacteria present that break down the starch and sugars in the foodThere are two fermentation processes;..............................................
Fermentation and its application in Food industry Microorgan isms are small organisms characterize d by a broad spectrum of metabolism Some of these activities include the synthesis, metabolis m and decomposi tion Used for productio n of food, beverages , environm ental protection And other products such as wine fermentation is brewed from grapes or other fruits, vinegar, soy Egyptians had a habit of brewing wine In China, the wine was produced from the Long Son culture General about fermentation Fermentation is the metabolic process in which a carbohydrates is converted into alcohol or an acid by organisms organisms Starch or sugar Alcohol or an acid This process takes place when there are beneficial bacteria present that break down the starch and sugars in the food There are two fermentation processes Aerobic fermentation Anaerobic fermentation The role of fermentation in the food technology industry Enrichment of the human nutrition Reservative of substantial amounts of food Enrich biological food substrate Detoxification in food fermentation and reduce cooking time, fuel requirements Beneficial product created from fermentation However, some enzyme activities during fermentation make the food to smell unpleasant or unattractive flavors, the products are toxic or disease producing, Product damaged by fermentation the foods are described as spoiled Based on the resulting products, it can be divided into fermentation types such as: • • • • • Alcohol fermentation Lactic fermentation Propionic fermentation Mixed acid fermentation Butyric fermentation… in the lab, want to make a fermentation process on an industrial scale must propagate, ensure that the number of cells with the physiological age is at the peak of activity for transplanting into the fermentation medium Product recruitment is started by separating the cells from the nutrient medium The acquisition of high-performance products is critical to the economics of a method Therefore, the separation and isolation problem must involve all steps Removal and use of waste and byproducts should also be taken into account to avoid environmental pollution Application of the fermentation in Food industry Pickled vegetables The fermentation of vegetables Is due primarily to the activity of naturally occuring lactic acid bacteria • Is performed in the anaerobic condition Yeasts and other micoorganisms may also be participated • Depending on the salt concentration and other environmental factors • • • • Final Lactic acid concentration => 1.2 % Rotten bacteria are killed, lactic acid bacteria are also inhibited Second Lactic acid bacteria grow strongly, acidifying the environment Inhibiting rotten bacteria The first Leuconostic Lactobacillus plantarum: Lactobacillus mesenteroides = a tolerate fairly high pentoaceticus: raise malformed bacteria => concentrations of acid concentration of acid up weak acid, CO2 and reduce amount of O2 Yogurt is a nutritious food for the body, especially children It is a fermented milk product with intestinal beneficial bacteria such as Lactobaccillus bulgaricus, streptococcus thermophilus • It turns lactic acid into milk • Increases the nutritional value of milk • Enhances the absorption of proteins and minerals, especially calcium, iron and zinc • Lactobacillus bulgaricus and Streptococcus thermophilus are two major bacteria in yogurt fermentation • • Fermented lactose to produce lactic acid Reducing pH and coagulating casein and precipitating Ca There are also microorganisms Lactobacillus acidophilus Lactobacillus subps casein bacteria bifido streptococcus lactic Lactic acid fermentation is the main method in the production of yogurt • • Lactic fermentation The main product is lactic acid (90-98%) Byproducts are ethanol, acetic acid, co2, Malformed lactic fermentation • • final product are lactic acid Byproducts are acetic acid, ethyl alcohol, co2, - The fermentation process also has many other by-products such as: evaporated acid, aromatic ester, vitamin B, vitamin C,… - Which helps to create a characteristic aroma, contributing to the characteristic flavor of the product ... Propionic fermentation Mixed acid fermentation Butyric fermentation Fermentation in food depends on many factors in which the microbial factor is the most important factor determining the fermentation. .. break down the starch and sugars in the food There are two fermentation processes Aerobic fermentation Anaerobic fermentation The role of fermentation in the food technology industry Enrichment... damaged by fermentation the foods are described as spoiled Based on the resulting products, it can be divided into fermentation types such as: • • • • • Alcohol fermentation Lactic fermentation