Fermentasyon Teknolojisi
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Basic Principles of Food Fermentations
Basic Principles of Food Fermentation • Introduction • Fermentation and Fermenting Microorganisms A)Food Fermentation B)Fermented Foods: An ancient Tradition C)Factors Influencing Fermentation D)Biological Agents Responsible in Food Fermentation “fermentation, far from being a lifeless phenomenon, is a living process…” – Louis Pasteur The Chemistry of Fermentation – Aerobic & Anaerobic Cellular Respiration – Glycolysis – Alcoholic Fermentation – Lactic Acid Fermentation Aerobic Cellular Respiration • Aerobic means “with air”. This type of respiration needs oxygen for it to occur so it is called aerobic respiration. Glucose + Oxygen -> Carbon…
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Food Fermentation Technology Lab. Rakı
DISCUSSION In this experiment we examined the production of raki and its quality parameters during its production. Rakı is produced by the redistillation of raisin distillate in the presence of aniseed (Pimipinella anisum). Top and bottom products are not used for production of rakı. They are recycled into distillation stage which is called as Aporak.Middle product is used for rakı production.Methyl alcohol is the most dangereous by product which is poisinuous for human body. So we don’t want methanol in rakı and other alcoholic beverages. There are some factors can…
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Tempeh Production ( Kenan ÖZ )
OBJECTION The purpose of this experiment is to produce tempeh which is a mold modified food and observation of the action of Rhizopus oligosporus on the soybean when the production of tempeh. THEORY Tempeh is a traditional Indonesian food. This chunky, tender cake of soybeans is consumed daily in Indonesia, usually with rice as part of the main meal, or sometimes by itself as a snack. In Indonesia, tempeh-making is a household art that varies somewhat from home to home. Whole soybeans are usually mixed with a grain such as…
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Fermantasyon ve Fermente Gıdalar
FERMANTASYON Mikrobiyolojik anlamda fermantasyon mikroorganizmalar tarafında havanın serbest oksijenini veya (NO3 (nitrat) ve SO4 (sülfat)gibi) inorganik inorganik bileşiklerde bulunan bağlı oksijeni kullanarak seri reaksiyonlar ile ürün bileşimindeki maddeleri yıkıma uğratılmasıdır MİKROORGANİZMALAR TARAFINDAN GERÇEKLEŞTİRİLEN VE GIDALARDA ÖNEMLİ OLAN FERMANTASYON REAKSİYONLARI Laktik asit fermantasyonu: şeker laktik asit bakterileri tarafından anerobik koşullarda laktik asit ve diğer bazı ürünlere dönüştürülür. Laktik asit bakterileri çeşitli fermente süt ürünleri, fermente sebzeler(turşular) ve fermente et ürünlerinde (sucuk)ve marinat üretiminde yaygın olarak kullanılırlar. Alkol Fermantasyonu: Mayalar alkol fermantasyonunda rol oynayan en önemli mikroorganizmalardır. Saccharomyces ellipsoideus alkol fermantasyonunda endüstriyel öneme sahip bir mayadır. Propionik asit fermantasyonu: Propionibacterium cinsi bakteriler anaerobik koşullarda karbonhidratlardan yüksek oranda Propiyonik asit,…
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Benefits of Fermenting Foods ( Dr. Çisem Bulut ALBAYRAK )
1.Improving Food Security a) Food Preservation b) Salvaging waste foods c) Removal of anti-nutritional factors d) Antimicrobial activities Organic acids Bacteriocins Hydrogen peroxide Diacetyl Ethanol 2.Increasing income and employment 3.Health benefits a) İmproving nutrition b) Vitamin c) Digestibility d) Lactose intolerance e) Probiotics f) Cholestrol g) Anticancer effects h) Stimulation of immunological system ı) Medicinal benefits. j) Other 4.Improving cultural and social well being 5.Malolactic fermentation …
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Fermenter Types ( Dr. Çisem Bulut ALBAYRAK )
Lecture 5 Fermenter types Lecturer:Dr. Çisem Bulut Albayrak Fermenter Fermentation Process Required value generation in fermenters as a function of size and productivity Basic Design of a Fermenter Basic Functions of a Fermenter It should provide a controlled environment for optimum biomass/product yields. It should permit aseptic fermentation for a number of days reliably and dependably, and meet the requirements of containment regulations. Containment involves prevention of escape of viable cells from a fermenter or downstream processing equipment into the environment. It should provide adequate mixing and aeration for optimum…
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Microbial Kinetics and Substrate Utilization in Fermentation
Microbial Kinetics and Substrate utilization in Fermentation Batch culture and Kinetics of Microbial growth in batch culture After inoculation the growth rate of the cells gradually increases. The cells grow at a constant, maximum, rate and this period is known as the log or exponential, phase. Growth of a typical microbial culture in batch conditions The rate of growth is directly proportional to cell concentration or biomass- i.e. dx/dt α X dx/dt = μX ———-1 Where, X is the concentration of microbial biomass,…
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Fermentation Technology for Production of Various Industrial Compunds ( Dr. Çisem Bulut ALBAYRAK )
Microbial products by fermentation Technology Primary metabolites Small molecules of living cells Intermediates or end products of the pathway. Related to synthesis of microbial cells in the growth phase. Include alcohols, amino acids, nucleotides, organic acids, polyols, vitamins, and enzymes e.g. Lactic acid,citric acid Secondory metabolites Accumulate following active growth. Have no direct relationship to synthesis of cell material and natural growth Include antibiotics and toxins
