Fermentasyon Teknolojisi

FERMANTASYON Mikrobiyolojik anlamda fermantasyon mikroorganizmalar tarafında havanın serbest oksijenini veya (NO3 (nitrat) ve SO4 (sülfat)gibi) inorganik inorganik bileşiklerde bulunan bağlı oksijeni kullanarak seri reaksiyonlar ile ürün bileşimindeki maddeleri yıkıma uğratılmasıdır MİKROORGANİZMALAR TARAFINDAN GERÇEKLEŞTİRİLEN VE GIDALARDA ÖNEMLİ …

1.Improving Food Security a) Food Preservation b) Salvaging waste foods c) Removal of anti-nutritional factors d) Antimicrobial activities Organic acids Bacteriocins Hydrogen peroxide Diacetyl Ethanol 2.Increasing income and employment 3.Health …

Lecture 5 Fermenter types Lecturer:Dr. Çisem Bulut Albayrak Fermenter Fermentation Process Required value generation in fermenters as a function of size and productivity Basic Design of a Fermenter Basic Functions …

Microbial Kinetics and Substrate utilization in Fermentation Batch culture and Kinetics of Microbial growth in batch culture After inoculation the growth rate of the cells gradually increases. The cells grow …

Microbial products by fermentation Technology Primary metabolites Small molecules of living cells Intermediates or end products of the pathway. Related to synthesis of microbial cells in the growth phase. Include alcohols, amino acids, …

Alpha amylase: EC 3.2.1.1 Amylases are important hydrolase enzymes which have been widely used since many decades. These enzymes randomly cleave internal glycosidic linkages in starch molecules to hydrolyze them and yield …

Lactic acid (2-hydroxypropanoic acid), CH3CHOHCOOH [CAS 50-21-5], is the most widely occurring hydroxycarboxylic acid. It was first discovered in 1780 by the Swedish chemist Scheele. There are two isomers of lactic acid …

EXPERİMENT 3 BOZA PRODUCTION Introduction Boza is a traditional cereal-based fermented cold drink with a slightly acidic sweet flavour. This beverage originated in Mesopotamia 8000-9000 years ago. Boza is mainly …