Fermentasyon Teknolojisi

Purpose: The purpose of this experiment was to monitoring the effect of ingredients and temperature of incubation and room for rising ability on dough. Theory: A prerequisite to a controlled …

ORIENTAL FERMENTED FOODS MOLD MODIFIED FOODS Reason for studying oriental fermented foods: Different from western foods interms of taste, texture, flavor and appearance. Different from western foods interms of microbiological …

Fermentasyon Fermentasyon organik bileşenlerin Karbonhidrat gibi) oksidasyonu yolu ile enerji elde edilmesi prosesisidir. Şekerler en yaygın fermentasyon bileşiğidir ve tipik fermentasyon ürünleri de etanol, laktik asit ve hidrojendir. Bunun yanında …

DOWNSTREAM PROCESSING Bioseparation and Downstream processing cost: (1) 50%  (drug, protein, biological product) (2) 80% (recombinant protein) Ratio of recovery to fermentation cost (1)  2.0 (enzyme) (2)  1.0 penicillin (3)  …

Biological agents responible in Food Fermentations 1. Bacteria a)Lactic acid bacteria b)Types of commercial starter cultures c)Conditions required for bacterial fermentations d)Characteristics of important genera 2.Yeasts 3.Molds Micro-organisms cause changes in …

Basic Principles of Food Fermentation • Introduction • Fermentation and Fermenting Microorganisms A)Food Fermentation B)Fermented Foods: An ancient Tradition C)Factors Influencing Fermentation D)Biological Agents Responsible in Food Fermentation “fermentation, far …

DISCUSSION In this experiment we examined the production of raki and its quality parameters during its production. Rakı is produced by the redistillation of raisin distillate in the presence of …

OBJECTION The purpose of this experiment is to produce tempeh which is a mold modified food and observation of the action of Rhizopus oligosporus  on the soybean when the production …