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Title: Fermentation - Bacterial, Fungal and Yeast
Description: 1)What is fermentation? 2)Solid state and Submerged Fermentation 3)Biological role of fermentation 4)Process involved 5)Bacterial Fermentation- Lactic Acid Fermentation 6)Fungal Fermentation and Yeast Fermentation
Description: 1)What is fermentation? 2)Solid state and Submerged Fermentation 3)Biological role of fermentation 4)Process involved 5)Bacterial Fermentation- Lactic Acid Fermentation 6)Fungal Fermentation and Yeast Fermentation
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FERMENTATION BACTERIAL,
FUNGAL AND
YEAST
FERMENTATION
Fermentation, chemical process by which molecules such
as glucose are broken down anaerobically (in the absence
of oxygen)
...
In microorganisms, fermentation is the primary means of
producing adenosine triphosphate (ATP) by the
degradation of organic nutrients anaerobically
...
For example, fermentation is used for preservation in a
process that produces lactic acid found in such
sour foods as pickled cucumbers, kombucha, kimchi,
and yogurt, as well as for producing alcoholic beverages
such as wine and beer
...
This method is the only
one common to all bacteria and eukaryotes
...
Yeasts convert (break down) sugar-rich
molecules to produce ethanol and carbon dioxide
...
Mammalian muscle carries out fermentation during
periods of intense exercise where oxygen supply becomes
limited, resulting in the creation of lactic acid
...
Process involved
The chemical environment - economics of the process,
Formulation of media
...
The production of an active, pure culture - inoculate the
production vessel
...
The extraction of the product and its purification
...
Most fermentations - liquid media, broth; although (SSF)
are operated
...
Sources - water, sources of energy, carbon, nitrogen,
mineral elements possibly vitamins plus oxygen if aerobic
...
In most industrial fermentation
processes -several stages of media are required
...
The technical objectives of inoculum
propagation and the main fermentation are often very
different
...
Produce the maximum concentration of product or biomass
...
Minimum yield of undesired product
...
Cause minimal problems during media making and
sterilization
...
Main factors that affect the final choice of individual
raw materials:
Cost and availability: ideally, materials should be
and of consistent quality and year round
inexpensive
availability
...
g
...
requirements and any potential denaturation problems
...
The concentration of target product to be attained, its
rate of formation and yield per gram of substrate utilized
...
Overall health and safety implications
...
Types of lactic acid fermentation
Homolactic fermentation: one molecule of
glucose is converted to two molecules of lactic
acid
C6H12O6 2CH3CHOHCOOH
Heterolactic fermentation: one molecule of
glucose is converted to one molecule of lactic
acid, one molecule of ethanol and one molecule
of carbondioxide
C6H12O6 CH3CHOHCOOH + C6H5OH +
CO2
Advantages
Preserves and enriches food, improves digestibility, and
enhances the taste and flavour of food
...
Important contribution to human nutrition, particularly
in developing countries where economic problems pose a
major barrier in food safety and Health related product
Disadvantages
Hazardous microbial contamination always exist in
fermented food
The uneven distribution of salt in lactic acid fermented fish
products and contamination of Aspergillus flavus in
traditional starter culture of rice, wine and soybean sauce
results in severe food poisoning incidences
Health (obesity)
Fungal fermentation
Yeast- eukaryotic organism that are classified
under fungal kingdom
...
Yeast is used to breakdown pyruvic acid to produce
ethanol
Produced by batch using fed batch reactor
Centrifugation- a process used to separate the mixture
by spinning at high speed
Title: Fermentation - Bacterial, Fungal and Yeast
Description: 1)What is fermentation? 2)Solid state and Submerged Fermentation 3)Biological role of fermentation 4)Process involved 5)Bacterial Fermentation- Lactic Acid Fermentation 6)Fungal Fermentation and Yeast Fermentation
Description: 1)What is fermentation? 2)Solid state and Submerged Fermentation 3)Biological role of fermentation 4)Process involved 5)Bacterial Fermentation- Lactic Acid Fermentation 6)Fungal Fermentation and Yeast Fermentation