-
0000000000000000000
Fermentation
ɡ . . . ( ) ( ) other terminal electron acceptors in electron transport chain Fumarate or nitrate.
dough "" . ɡ . . . . . 3000 . 1857 Specific particular conditions. Broader meaning . . .
. : 1
Fermented Vegetables
series of stages :
1- Initiation stage
aerobic, facultative and anaerobic Streptococcus and Lactobacillus pH undesirable Gram negative spore forming
2- Primary fermentation stage
fermentative yeasts pH sufficiently low .
3- Secondary fermentation
yeasts fermentative and acid-tolerant .
4- Post-fermentative stage
molds oxidative yeasts fermented products . fermented food products 2
.
Safety in fermented food
Developing countries . Clostridium Salminella . Tempeh ( ) Rhizopus pH Soaking water .
1- Lactic acid fermentation
. calcium lactate calcium deficiency iron lactate butyl lactate sodium lactate plasticizer and moisturizer. . : Lactobacillus, Leuconostoc mesenteroides, Pediococcus cerevisiae, Streptococcus lactis and Bifidobacterium bifidus . Lactobacillus Coccobacilli frequently form chains.
fermentative aerotolerant flavoproteins oxidase strictly anaerobic. spore bearing lactobacilli facultative anaerobic . Ph 5.8-5.5 nucleotide bases .
Lactobacillus 3 Fermentation patterns:
1- homofermentative ( )
85% .
2- heterofermentative ( )
50% .
3- Less well-known heterofermentative DL-lactic .
͡ . acid or enzymatic hydrolysis. availability treatments .
. ( ) () . disposal untreated ˡ . : 3
Lactobacilli L. bulgaricus . L. bulgaricus Fermentation tank XXXXXXly in increasingly larger volumes tanks sterilized skim milk pasteurized whey. inoculum . whey culture 5-10% . 43 L. bulgaricus.
Ca(OH)2 Periodically retardation. coagulation filtrate vacuum ( )
Lactobacillus :
L. sporogenus, L. acidophilus, L. plantarum, L. casei, L. brevis, L. delbruckii, L. lactis
:
1- Proteolysis
more easily assimilable : 4
gastrointestinal .
2- Lipolysis : 5
dietetic formations . Clinical . ( ) . .
3- Lactose ****bolism
: b-galactosidase glycolases and lactic dehydrogenase (LDH). :
Ý- .
ȝ- .
ʝ- .
˝- .
Optical isomeric forms . : 6
L(+) D(-) Lesser ****bolized un****bolized . ****bolic acidosis . Lactobacillus acidophilus D(-) . ֡ L. sporogenes L(+) .
Lactobacillus Lactose tolerance Lack or dysfunction . pH 4-5 Putrefactive organisms E.coli (pH 6 to 7). volatile acids antimicrobial activity (under conditions of low oxidation reduction potential).
Putrefactive microorganisms ( ) hydrogen peroxide Diacetyl.
of antagonistic action mode of action : 7
# ǡ :
: ɡ
:
: (Kimchi) .
: ( )
: () Casava
: () .
: ()
: ( )
:
Sour ( ) . .
-
-
-
-
-
-
-
-
khlifah20102009XXXXXXXXXXXXX
-
.jpg)
