Fermentasyon Teknolojisi

PURPOSE To practice the production of cucumber pickling. By the way, to measure some parameters of the pickle. THEORY Pickle is a product that produced from vegetables and fruits are …

PURPOSE: To determine the effects of ingredients and incubation temperature on rising ability of bread sponge. INTRODUCTION Gluten is a protein. Bread flour does not contain large amounts of protein …

PURPOSE: To determine the effects of ingredients and incubation temperature on rising ability of bread sponge PROCEDURE: 1. Five variables of ingredients will be tested: 2. Dissolve 0.1 g of yeast …

PURPOSE In this experiment, Saccaharomyces cerevisiae will be cultured on chemically defined medium under aerobic conditions and microbial growth will be followed with indirect and direct methods. INTRODUCTION Bioenergetics is …

References McCarty, P.L., “Energetics and Bacterial Growth,”presented at the  5th Rudolf Research Conference, Rutgers, the State University, New Brunswick,  NJ, July 2 (1969). McCarty, P.L., “Stoichiometry of Biological Reactions,” presented  at …

PURPOSE: To determine the effect of inoculation rate and fermentation time on the kefir production. MATERIALS: 1. 1 L glass jar with cover 2. Plastic sieve 3. 1 L sterilized milk …

FE 471 FOOD FERMENTATION TECHNOLOGY LAB. Lab Safety Guide 1. Safety is a prime consideration. The student is expected to pay attention and be especially careful when working with any chemicals …

Barley which is well suited for beer-making is double-rowed, has good germination properties, is low in protein and is uniform in size. To malt the barley, it is first soaked until it …