Outline b.inggris

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    FOOD BIOTECHNOLOGY

    SUB TOPIC: PROCESSING FERMENTATION TECHNOLOGY

    Fermentation is method of processing food that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells,

    as in the case of lactic acid fermentation. Fermentation is also used more broadly

    to refer to the bulk growth of microorganisms on a growth medium, often with the

    goal of producing a spesific chemical product.

    Fermentation were the most important food preservation. Fermentation is a good

    method processing because fermentation makes food product more interesting by

    intensifying the flavour through the conversion of sugars into acid and it can

    extend age of food. Fermented foods often contain a higher level of convertible

    energy that nonfermented foods of the same weight.

    Biochemical properie! o" Rice #i$e pro%&ce% "rom hree %i""ere$

    !arer

    The procces of rice wine using nuruk involves two steps fermentation; a

    solid state fermentation growing mold on raw or cooked cereals which called

    nuruk, and mashing the nuruk with additional cereals to produces alcohol using

    yeast. The processes are ice was cooked and cooled at room temperature. Then

    the starter culture was mixed with the cooled white and glutinous rice. This

    mixture was put into !ars without additional water and left to ferment for four weeks. "fter fermentation, rice wine and cake were separated through filtration.

    The Procce! o" #i$e Ferme$aio$

    #east growth can be inhibited by high concentrations of sugar and the

    accumulation of ethanol in the cell. Its known that altering the nutritional

    conditions, it is possible to increase ethanol yield as well as the survival of yeast

    at high concentrations of ethanol. To start primary fermentation yeast may be

    added to the must for red wine or may occur naturally as ambient yeast on the

    grapes or in the air. #east may be added to the !uice for white wine. $uring thisfermentation, which often takes between one and two weeks. The different from

    two produced is temperatures. ed must fermented at up %&,'⁰( and white to

    )*⁰(. ed must are fermented on the skins until the maximum color is extracted,

    often %-* days. The cultures that basically using in wine is Saccharomyces

    cerevisiae.

    The Proce!! o" Beer

    The first thing a brewer needs to do before getting to work making beer is

    to ensure that their brewing grain is ready to go. +nce the grain has been milled, it

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    is added to a large vessel called the mash tun, and mixed with hot water to form

    the mash. The next step in the brewing process take the mash and separate out the

    spent grain from the sugary liuid known as worth. +nce the sweet wort has been

    separated from the grains, it is brought to a strong , prolonged boil for one to two

    hours. Then the las process is fermentation, once the worr has been cooled it is

    moved to fermentor.

    The Proce!! o" Mil' Ferme$aio$

    The general process by which product fermented milk are made begins are

    made a primary treatment of milk which may include clarification, fat separation,

    and standarisation and evaporation. rocessing follow next with the aeration,

    homogeniation and pasteuriation. The milk is than cooled to the appropriate

    fermentation temperature and starters culture added. /tarter cultures different for 

    each products. They consist of microorganism added to the milk product in a

    controlled and predictable manner.

    The Role o" Lacic Aci% Baceria i$ Mil' Ferme$aio$

    0ilk fermentation processes has been relied on the activity of 1"2, which

     play a crucial role in converting milk as raw material to fermented milk products.

    In milk fermentation industry, various industrial strains of 1"2 are used as starter 

    cultures. /tarter cultures were obtained from a seuence activities and passed a

     process of isolation, selection and confirmation.