Fermentasyon Teknolojisi
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Tempeh Production ( Kenan ÖZ )
OBJECTION The purpose of this experiment is to produce tempeh which is a mold modified food and observation of the…
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Fermantasyon ve Fermente Gıdalar
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…
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Benefits of Fermenting Foods ( Dr. Çisem Bulut ALBAYRAK )
1.Improving Food Security a) Food Preservation b) Salvaging waste foods c) Removal of anti-nutritional factors d) Antimicrobial activities Organic acids…
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Fermenter Types ( Dr. Çisem Bulut ALBAYRAK )
Lecture 5 Fermenter types Lecturer:Dr. Çisem Bulut Albayrak Fermenter Fermentation Process Required value generation in fermenters as a function of…
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Microbial Kinetics and Substrate Utilization in Fermentation
Microbial Kinetics and Substrate utilization in Fermentation Batch culture and Kinetics of Microbial growth in batch culture After inoculation the…
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Fermentation Technology for Production of Various Industrial Compunds ( Dr. Çisem Bulut ALBAYRAK )
Microbial products by fermentation Technology Primary metabolites Small molecules of living cells Intermediates or end products of the pathway. Related to synthesis…
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Alpha Amylase Production ( Experiment 2 )
Alpha amylase: EC 3.2.1.1 Amylases are important hydrolase enzymes which have been widely used since many decades. These enzymes randomly cleave…
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Production of Lactic Acid By Batch Fermentation ( Experiment 1 )
Lactic acid (2-hydroxypropanoic acid), CH3CHOHCOOH [CAS 50-21-5], is the most widely occurring hydroxycarboxylic acid. It was first discovered in 1780…
