8/17/2019 Outline b.inggris

1/2

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

8/17/2019 Outline b.inggris

2/2

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.