Chapter 9 microbe and fermented foods
Chapter 9 microbe and fermented foods
Fermented foods Fermented foods is made from the material after a series of ideal and important biochemical and physiological changes catalyzed by the enzyme produced by the microbes such as bacteria yeast and mould. definition
Fermented foods Fermented foods is made from the material after a series of ideal and important biochemical and physiological changes catalyzed by the enzyme produced by the microbes such as bacteria, yeast and mould. definition
Section a Foods fermented by bacteria Lactobacterium and its fermented products Lactobacterium and fermented dairy products Bacillus subtilis (natto) and natto fermentation
Foods fermented by bacteria ◼ Lactobacterium and its fermented products ◼ Lactobacterium and fermented dairy products ◼ Bacillus subtulis (natto) and natto fermentation Section A
Lactobacterium and its fermented products Lactic acid bacteria is a group of bacteria that has the ability to convert fermentative carbohydrates into lactic acid
◼ Lactobacterium and its fermented products Lactic acid bacteria is a group of bacteria that has the ability to convert fermentative carbohydrates into lactic acid
Lactic acid fermentation types Homolactic fermentation more than 90% metabolites are lactic acid Heterolactate fermentation other products such as ethanol and CO,may be formed Bifidum pathway
Lactic acid fermentation types ◼ Homolactic fermentation more than 90% metabolites are lactic acid, ◼ Heterolactate fermentation ,other products such as ethanol and CO2 may be formed ◼ Bifidum pathway
Microbes in heterolactic fermentation Leuconostoc mesenteroides(膜明珠菌) Lactobacii/ s brevis(短乳杆菌) Lacmanitop0eum(露醇乳杆菌)
Microbes in heterolactic fermentation ◼ Leuconostoc mesenteroides(肠膜明串珠菌) ◼ Lactobacillus brevis（短乳杆菌） ◼ Lacmanitopoeum（甘露醇乳杆菌）
Sauerkraut(泡菜)and microbes 微酸阶段 口酸化成熟阶段 过酸阶段
Sauerkraut （泡菜） and microbes ◼ 微酸阶段 ◼ 酸化成熟阶段 ◼ 过酸阶段
Lactobacterium and fermented dairy products Yogurt Cheese Acidic cream Acidic butter milk Acidophile bacteria milk kefi
◼ Lactobacterium and fermented dairy products Yogurt Cheese Acidic cream Acidic butter milk Acidophile bacteria milk kefir
Basic technics for yogurt Purchasing of material milk原 Quality examination sterilization 料乳收购 and standardize Inoculating homologization配料 mIXIng fermentationrefrigeration>Quality examination Leave factory
Basic technics for yogurt Purchasing of material milk原 料乳收购 Quality examination and standardize sterilization Innocullating homologonization 配料mixing fermentation refrigeration Quality examination Leave factory
Bacteria used in the yogurt fermentation Streptococcus thermophilus a Lactobacillus bulgaricus Lactobacillus aciditicphilus Bifidobacterium
Bacteria used in the yogurt fermentation ◼ Streptococcus thermophilus ◼ Lactobacillus bulgaricus ◼ Lactobacillus aciditicphilus ◼ Bifidobacterium