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
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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
A milk-based, litmus broth tube is incubated and observed after 48 hours. Observations include lactose fermentation without gas as well as with gas, the reduction of litmus, casein protein coagulation and casein and protein hydrolysis. These characteristics were all determined based on the color of the solution and the production of a curd, the curds density and the production of a gas. To determine the density of the curd, the tube was slightly turned to see rather or not it was mobile or concentrated towards the bottom. 2.3 Carbohydrate Fermentation of Lactose, Sucrose and
Therefore, acid fat, lactose fermentation, mannitol fermentation were not needed to be performed, because they are selective to a specific thing. As a result, Unknown bacteria “W” was concluded to be gram stain positive, endospore positive, bacilli shape (rod shape), and arranged in chains (strepto-). Test Purpose Reagents Observation Results Gram Stain To determine gram reaction of bacteria.
Being able to identify unknown microbes from systematic testing is what makes the field of microbiology so important, especially in infectious disease control. Using the testing procedure laid out by the microbiology field we are able to identify unknown bacteria present in our everyday lives, and along the way learn a lot about their characteristics that separate them from other types of bacteria. Being able to do this is vital in order for us to understand why microbes are present in certain places, how they are able to grow and what restricts their growth, that way they can be combatted if necessary. These techniques for determining unknowns are also important for isolating and testing infectious disease microbes in order to prevent spreading. Another important aspect of being able to identify unknown microbes is the
Which will make the dough to rise, and the alcohol produced mostly evaporates from the dough during the baking process. As fermentation occurs each yeast cell forms a centre around which carbon dioxide bubbles form. Each of the bubbles is surrounded by a thin film of gluten form cells inside the dough piece. When these cells fill with gas the dough is increased in size. During rising, if any large gas holes formed, they will be released by kneading.
Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
As a result, beer attained a positive result. Starch and glycogen produced a negative result because they are polysaccharides and don’t have the aldehyde functional group. Distilled water contains no monosaccharides and has to ability to reduce the copper ions (Cu+) and
Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control.
For example, fermentation occurs in yeast in order to gain energy by transforming sugar into alcohol. Fermentation is also used by bacteria, they convert carbohydrates into lactic acid. Ethanol fermentation is done by yeast and certain bacteria, when pyruvate is separated into ethanol and carbon dioxide. Ethanol fermentation has a net chemical equation: C6H12O6 (glucose) > 2C2H5OH (ethanol) + 2CO2 (carbon dioxide). This process of ethanol fermentation is used in the making of wine, bread, and beer.
What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.
Culture and memories are expressed through food. Everyone can identify themselves with a concrete culture and in every group there are numerous food dishes that satisfies one, or brings back peerless memories and feelings only they can relate to. Food itself has meaning attached to it, from the way it is prepared down to the ingredients used. Factors that influence food can be anything from practices and beliefs to the economy and distribution. Culinary traditions are important in helping express cultural identity.
Everyday food Abstract The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s: the role of Italian food in Italian-American identity as depicted in Leonardo Coviello’s work; the meeting of Southern and Northern food cultures following the Italian internal migrations in the ‘50s and ‘60s; the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily
Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.
Usually, the microbial enzymes have various potential uses in industries and medicine. The microbial enzymes are also more reliable than plant and animal enzymes as they are more stable and active. Also the microorganisms demonstrate an alternative source of enzymes because they can be cultured in large quantities in a short time by fermentation and owing to their biochemical diversity and susceptibility to gene manipulation. Industries are looking for new microbial strains in order to produce different enzymes to fulfil the current enzyme
Personally, if I could only choose one hamburger or hot dog topping I would pick ketchup. I would pick ketchup for many reasons. Ketchup can be used in many different ways, it was originally a tomato, and it’s my favorite condiment. Ketchup isn’t only used on hamburger and hot dogs. It can be used in meatloaf, black bean burgers, spaghetti, or to make certain dishes have flavor.
This experiment is to investigate the relationship between solute concentration and the movement of water through semipermeable membrane by the process of osmosis. The purpose of this The Visking tubing apparatus establishes the osmosis procedure. The Visking tubing is a semipermeable membrane filled up with concentrated sucrose solution. The surface of the semipermeable membrane symbolizes the visking tubes and the mixture demonstrates the cytoplasm. If the Visking tube is absorbed in water, after a period of time, it will be have water inside water, this is because the water molecules can pass through the tubing, while the larger sugar molecules cannot diffuse out from the tubing because the size of sugar molecules do not allow it to go through the tubing.