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FOOD FERMENTATION MICROBIOLOGY (DEFINITION (A biological process where…
FOOD FERMENTATION MICROBIOLOGY
DEFINITION
A biological process where microorganism ferment organic compounds and produces energy
Foodborne microbes helps to enhance, add flavour and quality of food
SOUR (too fermented) , SWEET (not fermented)
TYPES
METHOD
A) TRADITIONAL (NATURAL FERMENTATION)
Raw material with indigenous microflora
Unpredictable > raw material, climate, cleanliness of facility
B) CONTROLLED FERMENTATION
Use of starter culture
Incubation under specific condition
Uniformity, efficient
CONDITION
AEROBIC
Sugar + O2 ---> CO2 + ATP
ANAEROBIC
Sugar ---> Alcohol + CO2 + ATP
Mixed acid fermentation
2,3- Butanediol fermentation
Lactic acid fermentation
Heterofermentive
Homofermentive