Please enable JavaScript.
Coggle requires JavaScript to display documents.
FERMENTATION - Coggle Diagram
FERMENTATION
Fermenting
- A process that relies on beneficial microorganism & its metabolic products to process & preserve food products.
-
-
Roles in Food Processing
- Preservation : production of inhibitory metabolite (organic acids, alcohol)
- Improving nutritional & sensory attributes (adds value to ingredients)
Inhibitory Metabolite
Antimicrobial compounds :
- Organic acids, acetyldehyde, ethanol
- Hydrogen peroxide
- Carbon dioxide
- Diacetyl
-
Starter culture
- Help to cause rapid acidification of raw material through production of organic acids.
2 types starter culture
- Backslopping
- Functiona; starter culture
Component parts of fermentation process
- Media formulation
- Sterilization
- Culture production
- Growth of culture
Yoghurt processing
- Forms when bacteria such as Streptococcus thermophiles & Lactobacillus bulgaricus ferment lactose into lactic acid
Cheese processing
- Milk proteins are coagulated to form a solid curd. Coagulation of milk can be done by enzyme (rennet) or starter culture.
Bread processing
- Bread is a product of simple fermentation of sugar to CO2 & alcohol.