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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?
HOW: Method of producing fermented goods
Different ingredients
All sugars undergo the glycolysis process. However, between glucose, sucrose, and fructose, fermentation of glucose in yeast is the fastest and most efficient because glucose is a monosaccharide and does not need to be broken down.
https://study.com/academy/answer/which-sugar-sucrose-glucose-or-fructose-ferments-the-fastest-in-yeast.html
As fermentation progresses, glucose is consumed by
S. cerevisiae which is a glucophilic yeast, at a faster rate than fructose, leading to an increase in the fructose to glucose ratio.
https://journals.asm.org/doi/pdf/10.1128/AEM.02269-06
Factors that affect process of fermentation (Potential Independent Variables alongside controllable variable)
pH
Could be controlled by keeping sample of apple juice consistent throughout each trial
The rate increases when it get's more acidic - when the pH is lower. This is because the organisms - the yeast - producing the enzymes to ferment glucose, have adapted to acidic conditions.
https://www.researchgate.net/post/Why-is-the-pH-increasing-during-fed-batch-fermentation#:~:text=During%20fermentation%2C%20pH%20usually%20decreases,the%20medium%2C%20thus%20pH%20decreased
.
Temperature
Water baths could be utilised to keep the apple juice temperature at a consistent value for every trial.
As temperature increases, fermentation rate accelerates. With increased fermentation rate, more aromatic compounds are produced because the metabolic intermediates are excreted from the yeast cells just like people getting sweaty and stinky during vigorous exercise.
https://www.bacchus-barleycorn.com/catalog/article_info.php?articles_id=60#:~:text=As%20temperature%20increases%2C%20fermentation%20rate,and%20stinky%20during%20vigorous%20exercise
.
Oxygen
Would be difficult to control or take into consideration when determining the rate of fermentation since there is insufficient resources
The presence of oxygen at normal atmospheric concentrations will inhibit any fermentation process. ... As the level of oxygen is increased beyond this point, byproducts such as glycerol and acetic acid (vinegar) are produced by the yeast in addition to ethanol, and the yield and purity of the ethanol are reduced.
http://scienceline.ucsb.edu/getkey.php?key=199#:~:text=The%20presence%20of%20oxygen%20at,will%20inhibit%20any%20fermentation%20process.&text=As%20the%20level%20of%20oxygen,of%20the%20ethanol%20are%20reduced
.
Quantity
Normal yeasts require a minimum water activity of 0.85 or a relative humidity of 88%. Yeasts are fairly tolerant of high concentrations of sugar and grow well in solutions containing 40% sugar. At concentrations higher than this, only a certain group of yeasts – the osmophilic type – can survive.
https://www.fao.org/3/x0560e/x0560e08.htm#:~:text=Normal%20yeasts%20require%20a%20minimum,the%20osmophilic%20type%20%E2%80%93%20can%20survive
.
Could be controlled by maintaining the same type of yeast for every trial
FERMENTED FOODSTUFFS: What category
Kombucha (fermentation)
Olives (lactic acid bacteria)
Alchohols (fermentation)
Beer
Vodka
Wine
Tequilla
Whiskey
Pickles (lactic acid bacteria)
Kimchi (lactic acid bacteria)
EFFECTIVELY: How it is measured (dependent variable)
The most effective way of determining which variety of the independent variable produces the highest rate of fermentation. The rate of fermentation is determined by examining the amount of carbon dioxide or amount of ethanol within an arbitrary duration.
what are some of the by-products to fermentation
. Ethyl Alchohol
Can be measured using an ethanol sensor which detects the level of carbon dioxide in the atmosphere. By tracking the level of ethanol in the air over a period of time, the rate of fermentation can be determined.
https://www.vernier.com/product/ethanol-sensor/#:~:text=The%20Ethanol%20Sensor%20can%20be,air%20above%20an%20aqueous%20sample.&text=It%20can%20be%20used%20to,ethanol%20in%20a%20given%20sample
.
Can also be measured by distilling the sample to separate contents then measuring the amount of ethanol produced
. Carbon Dioxide
Can be measured by using a carbon dioxide sensor to track the amount of carbon dioxide is produced within a certain time period, resulting in the ability to determine the rate of fermentation.
FOOD INDUSTRY: what part of the food industry
Industrial Processing (potential controlled variables)
Exposure to UV light
Various bacteria that undergo anaerobic respiration
Incubation Chambers
Anaerobic Jars
These factors could be utilised to provide the practical a consistent and controlled environment as the site of anaerobic respiration to occur.
Plant Harvesting
Types of pecticides
Types of plant
Type of soil
What are the requirements for fermentation to occur
In order for fermentation to occur, a supply of a basic substrate such as sugar and a bacterial culture such as forms of yeast are required.
https://www.ice.edu/blog/principles-of-fermentation
Fermentation is the metabolic process that consumes sugar in the absence of oxygen, and the transformation of these chemical components by microbes produces energy. So – fermentation eats sugar and releases energy as well as two other byproducts.
https://www.emmiusa.com/the-fermentation-process/
If the sugar source is sucrose, an enzyme called invertase will break it down into glucose and fructose. From there an enzyme called zymase will help fructose and glucose with the process which is fermentation.
https://www.bakeinfo.co.nz/Facts/Bread-making/Bread-ingredients/Enzymes
How ethanol is produced in anaerobic respiration
Glycolysis occurs into cytoplasm under both aerobic and anaerobic conditions causing glucose molecule to be converted into x2 pyruvate. First, pyruvate is decarboxylated with the help of the enzyme pyruvate decarboxylase (CO2 leaves) to form acetaldehyde. Hydrogen atoms from NADH + H+ are then used to help convert acetaldehyde to ethanol.
https://www.chem.purdue.edu/courses/chm333/images/Fermentation%20Pyruvate.pdf