Chapter 9 Flashcards
yang dijadikan starter
log phase. starter bisa dalam bentuk freeze dried powder o, liquid/pasta, single or mixed cultures
types of fermentation
- alcoholic
yeast - lactic acid
lactic acid bacteria - acetic acid bacteria
acetic acid bacteria - alkaline fermentation
bacillus sp
homofermentative end products and enzyme
lactic acid. enzyme: aldolase
heterofermentative end products and enzyme
lactic acid and ethanol. enzyme: phosphoketolase
alkaline fermentation usually takes place with the help of bacterium…….
bacillus subtilis
b. subtilis is found on untreated grains and tolerates heat very well.
valuable m.o cultivated by humans to induce alkaline fermentation are…
aspergillus or mucor, inoculated into the graons only after cooking
fermentation of milk
produce lactic acid from lactose, gel pH 5.2, protein precipitation 4.6 at 20-45 derajat c.
yoghurt starter
s. thermophilus (39 derajat celcius), l. bulgaricus (45 derajat celcius)
acidophilus milk
l. acidophilus
kefir, koumiss
LAB and yeat
chymosin enzyme/rennet
produce calcium phosphate para caseinate from casein, temperature at 30c 30min, cheese with LAB, cheese ripening in 4,4-7c for up 12 months
soft cheese
unripened (mozzarella, cottage)
ripened: camembert, brie
salt-cured: domiati
semi soft
ripened by mold (danish blue)
ripened by bacteria: brick, goudam, edam
hard cheese
without eyes, ripened by bacteria (cheddar)
with eye: ripened by bacteria (emmental)
very hard cheese
parmesan
fermentation of fish
- peda
LAB, kembung - fish sauce
LAB, small fish - terasi/bekasam
LAB, fish
fermentation of meat
- salt tolerant (2-4%), ex: sausage
- culture:
- p. cereviciae
- p. acidilactisi
- p. pentosceus
- l. plantarum
- m.variants
fermentation of fruit
brine fermentation (added 2.5% of salt)
ex: sauerkraut, pickles
culture: l. mesenteroides, l. brevis, p. cereviceae
fruit fermentation
use yeast/bacteria
ex: cider, wine, nata, vinegar
fermentation of beer
s. cereviceae, barley malt + plant flower: hops
fermentation of bread
s. cereviceae + c. krusei: produce co2
l.plantarum + l.acidophilus: produce flavor
fermentation of tape and brem
s. cereviceae, glutenized rice or cassava
fermentation of tempe
r. oligosporus
fermentation of kecap + tauco
- mold:
r. oligosporus + a. oryzae + r. oryzae - brine fermentation:
l. delbrueckii, hansenula sp, zygosaccharomyces
fermentation of black oncom and orange oncom
black: r. oligosporus, peanaut oil waste product
orange: n. sitophila, tofu waste product
advantages of fermentation process
longer shelf life, organoleptic, removal of harmful ingredients e.g flatulence factor in soybeans, enhance nutritional properties such as LAB in garri, reduces cooking time (ogi from fermented maize, soybean products), consist higher in vitro antioxidant capacity due to hasil pemecahan enzyme
production of microbial cells/biomass such as SCP, bakers yeast, lactobacillus cells
2 methods of fermentation
- submerged: production of enzymes is done by m.o in liquid nutrient media
- solid-state: cultivation of m.o and production of enzyme is done on a solid substrate
enzyme produced through intracellular/extracellular
isolated through centrifugation
metabolites in growth phase
primary: yg penting paruyy kek citric acid to compete and acidify lingkungan, involved in normal growth, development, and reproduction. contoh: ethanol, citric acid, glutamic acid, lysine, vitamins, polysaccharides
metabolites in growth phase
primary: yg penting paruyy kek citric acid to compete and acidify lingkungan, involved in normal growth, development, and reproduction. contoh: ethanol, citric acid, glutamic acid, lysine, vitamins, polysaccharides
micrococcus species produce glutamate (primary)
corynebacterium produce lysine, threonine, tryptophan, and other amino acids (primary)
secondary metabolites
not directly involved in normal growth, development, and reproduction. doesn’t result in death. produced near the onset of stationary phase,
lactobacillus produce bacteriocins which prevent the growth of bacterial competitors
