ĐẠI CƯƠNG VỀ THỰC PHẨM LÊN MEN_General about fermentation

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

Used for production of food, beverages , environmental protection

In China, the wine was produced from the

Long Son culture

In China, the wine was produced from the

Long Son culture

Egyptians had a habit of brewing wine

Egyptians had a habit of brewing wine

And other products such as wine fermentation is brewed from grapes or other fruits, vinegar, soy

And other products such as wine fermentation is brewed from grapes or other fruits, vinegar, soy

General about fermentation

Fermentation is the metabolic process in which a carbohydrates is converted into alcohol or an acid by organisms

Starch or sugar

organisms

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

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, the foods are described as spoiled.

Product damaged by fermentation

Based on the resulting products, it can be divided into fermentation types such as:

Fermentation in food depends on many factors in which the

microbial factor is the most important factor determining the

fermentation process

Yeasts (nấm men) Microfilamentous fungi

Bacteria (VK) Actinomicetes (XK) Cyanobecteria (VKL)

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

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

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

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 by-products should also be taken into account to avoid environmental pollution

Therefore, the separation and isolation problem must involve all steps Removal and use of waste and by-products should also be taken into account to avoid environmental pollution

Application of the fermentation

in Food industry

Pickled 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

The fermentation of vegetables

The first

• Sugar and nutrients are diffused into the environment

• Lactic acid bacteria and rotten bacteria grow together

• Lactic acid concentration => 1.2 %

• Rotten bacteria are killed, lactic acid bacteria are also inhibited

tolerate fairly

high concentrations

of acid

Lactobacillus pentoaceticus:

raise concentration

of acid up

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.