What can the food industry most effectively produce fermented food stuffs…
What can the food industry most effectively produce fermented food stuffs derived from plants?
Products used to ferment other products
Where is it located - Climate
What type of food - Fast Food, Grocery Stores
How does fermentation happen?
How do you speed up the process of fermentation? - pH, Flavour, Released Gases
Fermentation happens in anaerobic conditions. Fermentation begins with glycolysis which breaks down glucose into pyruvate molecules producing two ATP and two NADH molecules.
The higher sugar content, the quicker it will ferment
Mango - 45 grams
Grapes - 23 grams
Cherries - 18 grams
Pears/Watermelon - 17 grams
How do variations in climate effect the fermentation speed and process?
The affect of humidity on solid state fermentation?
How much does the higher sugar content of some fruits and vegetables affect the time period of fermentations?
Can GMOs be utilised to speed ip the fermentation process?
x Sugar cane bagasse inoculated with the strain Trichoderma Viride M5-2.
x Aeration kept constant (18L/min)
x Controlled Temperature (30°)
x 70% humidity: Optimum value for fungal development
The effect of temperature on Lactic Acid fermentation of Rye Flour -
1 Rye Flour: 2 Water
10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C
When the temperature was increased from 10 to 35°C, the lag phase period (no net change in pH) of the fermentation was reduced by >sixfold from 17.8–2.9 h and the fermentation time to attain a pH of 5.0 was reduced by >13 times from 132–9.9 h.
Studies have shown that the optimum temperature for rye flour fermentation rests at 15°C. This was due to a recurring 'breakpoint' recognised in each test
Genetically modified yeast strains have been utilised in the production of wine
Raising yeast ethanol tolderance, improving sugar utilisation and nitrogen assimilation
An investigation into Sucrose and Glucose effects on Turi-Milk Fermentation was conducted understanding whether the increased concentration of sugar increased the rate of fermentation.
Through increasing the amount of sugar content with Sucrose, the speed of the fermentation process increased by 42.7% and an overall pH of 3.71