Fermentasyon Teknolojisi
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Fermentation Lab Reports > Cucumber Pickling > Pickling v3
1. Q. I have planted squash and cucumbers in my garden. Do I need to worry about cross- pollination and resulting off-type fruits? A. Planting cucumbers along with squash in your garden will not result in off-flavor fruit. Odd-tasting fruit from vine crops is not the result of crossing between plants such as cucumbers, cantaloupes and squash. These crops will not normally cross. If they did, the results of this cross would not show up until the seeds from this year’s fruit were planted in next year’s garden. 2. Q.…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v2
In this experıment,the making cucumber pickle was learned.During process of the pickle,different amount of vinegar and saltand same amount of citric acid were used by different groups.The pH and acidity were calculated until 6 weeks.After 6 weeks,The fermentation process was stopped. A1 group used %10 salt + %50 vinegar.A2 and B2 group used %15 salt + %50 vinegar. A3 and B3 used %5 salt+%50 vinegar.A4 used %10 salt + %30 vinegar A5 and B5 used %10 salt + %10 vinegar. According to relatıonship between pH and salt,if the salt concantratıon is increased,pH decreases.So,optimum conditions are supplied for…
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Fermentation Lab Reports > Cucumber Pickling > Pickling v1
In this experiment, we were learned the making cucumber pickling and analyzed different types of cucumber pickling according to their acidity and pH. All groups used different amounts both of vinegar and salt but were used equal amounts from citric acid. Group A1 was used %10 salts + %50 vinegar. Groups A2 and B2 were used %15 salts + %50 vinegar. Groups A3 and B3 were used %5 salts + %50 vinegar. Group A4 was used %10 salts + %30 vinegar. Groups A5 and B5 were used %10 salts + %10 vinegar. The pH and acidity…
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Fermentation Lab Reports > Dough
Given the essentially anaerobic environment that exists in dough once the available oxygen is used, one would expect the primary physiological activity of yeast to be that of fermentation. However, the organism also undergoes some growth and cell multiplication during the fermentative process. For example, a test dough with a yeast content of 1.67%, based on flour, and fermented at 80° F (27° C), demonstrates no significant increase in yeast-cell count during the first two hours of fermentation with the actual rise in cell numbers being on the order of…
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Fermentation Lab Reports > Malting
In this experiment we produced malt to produce beer.The main operation is the germination of barley.This operation activates and produces enzymes.We know, m/o’s produce alcohol from simple sugars.The enzymes which are activated during germination convert starch of barley to simple sugars (These enzymes are hydrolitic enzymes.). Also thet effect flavor and foam formation. Germination step is started with soaking to increase the moisture content about 40-45%.When germinated barley was dried , green malt is produced.This determines the type of beer.Low temperature dried malts is the raw material for pilsner type beer, while high temp. Dried is ale one.…
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Fermentation Lab Reports > Rakı
Raki was first produced from the residue of grapes left over from wine making. When a shortage of residue started, spirits from abroad were imported and processed with aniseed. Selected raisins rich in sugar are pressed and mashed by automatic mincing machines to dliute the sugar in the raisins in water. Then , to eliminate the harmful micro-organisms in this mixture of sugary water and pressed raisins which is called “MASH”, a sterilisation pğrocess is applied. The ‘MASH’ is then put into the fermentation containers and kneaded with yeast to start…
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Fermentation Lab Reports > Wine
Discussion : The aim of this experiment to observe the optimum conditions for wine production such as optimum pH ,optimum brix and optimum acidity level. The wine making experiment continues about 2.5 months. During this term we take pH and acidity measurement twice a month. After the this duration we obtained the two important results. Acidity of wine ( I mean tartaric acid ) increased with time for nearly 50 days. At the beginning of the experiment this value is 2,85 % . And end of the experiment acidity reached…
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Fermentation Lab Reports > Yogurt
1-) Names of m/o.’s used in yogurt fermentation? Lactobacillus bulgarıcus – supply a.a. Streptococcus aureus – produce formic acid 2-) What’s symbiosis? For two m/o’s – both benefıt to each other 3-) Reason of heating milk at 85 – 90 C for 30 min? For supply pasteurization of milk M/o’s are killed To obtain correct viscosity and consistency – denature the coagulable proteins – water binding capacity will increase. To concentrate milk solids The denaturation process makes the protein more accesible to S.C. 4-) Why is it necessary to cool coagulum after fermentation? After fermentation we reduce temperature to stop…
