Food Fermentation Research Paper

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2.2) APPLICATION OF MICROBES IN FOOD INDUSTRY (FOOD AND DRINKS FERMENTATION)
Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process. The contaminants food can brings disease to human and animals. Because of that, in process of produce food from microorganisms there must things that must be care first. The bacteria or microorganisms that will choose must be free from toxin, contains low nucleic acid, and was not type of pathogenic bacteria. Food fermentation can be divided into two categories which are fermentation from animal sources and fermentation from plant sources.

2.2.1) Fermentation from animal sources
It has various …show more content…

This fermentation process involve step in changing carbohydrates to ethanol by glycolysis process. In producing of wine, grapes are needed. Grapes will be break down and mix with Potassium and Sodium metabisulphate and bisulphate in order to prevent growth of acetic acid and wild yeast. The production of tapai is involve yeasts and fungi which are capable of living aerobically or by fermentation. In the beginning stage of tapai production, enzymes are released to release the free sugars. This explains in the process of the enzyme hydrolysis why the tapai is sweet. At this stage it may or may not be aerobic. However, when alcohol is produced by the yeasts by metabolizing the sugars in the absence of oxygen, it is definitely fermentation. In fact it is a good example of the classic traditional fermentation. In tapai fermentation it involves the concept of solid substrate fermentation. Each of the cooked pulut or ubi is coated with a thin layer of viscous liquid which makes oxygen diffusion and penetration difficult and thus setting the environment for alcohol fermentation. The action of the sugar molecules with the liquid caused rheological changes making it sticky or viscous. This is attributed to the interaction of the hydrogen bonding between the sugar molecules and water

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