1. History and Principles Flashcards
Where does fermentation word derived from?
Latin. It’s derived from fervere “to boil”
Fermentation:
describes appearance of the action of yeast on the extracts of fruit or malted grain
What’s the reason behind the boiling appearance in food fermentation?
- boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugar present in the extract
There are two meanings of fermentation:
1. Biochemical:
2. Industrial microbiology:
- Biochemical: an energy-generation process by catabolism of organic compounds in which organic compounds act as both electron donors and terminal electron acceptors
- Industrial microbiology: much broader describing any process for the production of product by the mass culture of a microorganism
Who discovered that ethyl alcohol and carbon dioxide are not the only products of fermentation?
Louis pasteur
Louis pasteur used the term fermentation to describe changes by … and other microorganisms growing in …
yeasts, absence of air (anaerobically)
Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes produced during the growth of desirable microorganisms
What are the benefits of using microorganism in industries?
- Microbial exploitation is not generally questioned ethically
- Microorganisms are easy, rapid, relatively inexpensive to breed and do not need large land
- Endless possibility of genetic engineering to productions or other characteristics needed/wanted
An example of microorganism pair of cheap breeding
Clostridium botulinum + E.coli
The microorganism in food fermentation technology can be present as
natural indigenous microbiota in the substrates, or added started cultures
food fermentation is characterized by …
primary metabolites, microorganisms and substrates involved in fermentation process
fermented foods are defined as
foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic reaction
Fermenting organisms generate metabolites to
inhibit growth of spoilage and pathogenic organisms
What’s the oldest food fermentation method?
Brewing by ancient Mesopotamians and Sumeriaans
What’s the most recent fermented food?
Tempe
What’s the objective of preservation?
Preserve and modify organoleptic and nutritional properties
In what food commodity organoleptic and nutrition are modified?
seeds and cereals
What are the benefits of food fermentation?
Increased shelf life, improved nutrition, improved taste flavor, decreased toxicity, health benefit of some microorganism (probiotics)
What special chemical is formed in tempe production?
vit b12
