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How can the food industry most effectively produce fermented foodstuffs…
How can the food industry most effectively produce fermented foodstuffs derived from plants?
Possible Experiments
Effect of salt concentration on lactic acid production through cabbage fermentation (kimchi)
Effect of temperature on the production of CO2 through wine fermentation
Factors that affect fermentation
Temperature
Nutrient Availability
Glucose is required as the substrate for fermentation,
Osmotic Pressure
Fermenting foods in a salt brine can affect the rate of fermentation as the salt dehydrates the bacterial or yeast cell involved with the fermentation, as well as reduced the uptake of glucose into the cell
Foodstuffs derived from plants (tested during the experiment)
Kimchi
Cabbage is fermented
Sauerkraut
Soybeans
Wine
The grapes used in wine are fermented by yeasts, producing ethanol and CO2. This may be a viable consumable that can be used tested during the experiment, with the potential to measure the production of either byproduct.
Appropriate equipment
Vernier CO2 Probe
Lactate meter