Dersler
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Fermentation Technology ( Yalun Arifin )
Course content Introduction General aspects of fermentation processes Quantification of microbial rates Stoichiometry of microbial growth and product formation Black box growth…
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Introduction
DEFINITION OF FOOD FERMENATION: Microbial(1) activities(2), usually anaerobic(3), on suitable substrate under controlled(4) or uncontrolled (5) conditions resulting(6) in the production of…
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Meat Fermentation
MEAT FERMENTATION (CURING) • Traditional, empirical methods of improving the shelf life of meat have relied on salting or drying (with or…
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Meat Fermentation Presentation
Preservation is achieved by a combination of processes, such that fermentation is combined with drying, salting, smoking, cooking, and antimicrobial chemicals to…
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Midterm Questions
FE471 2007 1st MIDTERM QUESTION AND ANSWERS 1) What are the cold break and hot break? – Protein precipitation; to have colloidal stability of…
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Mushroom Production
Mushroom Production Location of mushrooms and truffles in the classification of fungi Structure of a typical mushroom. (a), volva; (b), stipe; (c), annulus; (d), gills;…
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Mushroom Production Presentation
TRUFFLE ( USED FOR TUBERS) Kumi Keme, Domalan, Tombalak, Topalak, Geme They live in close association with the roots of specific trees. Their…
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Olive Fermentation
OLIVE FERMENTATION Four fundamental types have been established; 1. green 2. turning color 3. natural black ( for these types they refer to color of fruit as a raw…
