Fermentasyon Teknolojisi
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Fermentation Glossary
AMAZAKEA sweetener or refreshing drink made from cooked sweet rice and koji starter that has fermented into a thick liquid. Also spelled amasake.ASPERGILLUSA genus of molds used to inoculate beans and grains to make koji. Aspergillus is the starter for many Japanese fermented foods.BURDOCKA hardy plant that grows wild and is cultivated throughout the United States, as well as in Japan. The long, dark burdock root is delicious in soups, stews and vegetable dishes. It is highly valued in macrobiotic diets for its strengthening qualities. Burdock’s Japanese name is gobo.DAIKONA long, white…
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Fermentation Lab Reports > Beer > Beer v6
The aim of this experiment to obtain the malt from barley to use in beer production. Barley is the most common used in brewing industry. Malting is an important part of the brewing procedures.Because malt affects the quality of beer directly. Enzyme activity is increased during the germination step. So fermentation speed is directly related to this point. Also drying and heatingsteps of kilning process is important for desirable malt conditions for milling. Optimum moisture content must be 4.5 % for dried and heated green malt .Most useful malt is pilsner malt and the pilsner malt…
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Fermentation Lab Reports > Beer > Beer v5
The aim of this experiment to obtain the production of beer and to observe which type fermentation will take place bottom or top fermentation. Beer is known as the most common beverage in the world and it is produced from malted barley and some axuilary raw materials such as hops, adjunts. Basically, the production of beer has sıx steeps, which are; Malting – Mashing – Wort boiling – Fermentatıon – Filtration – Pasteurization and this step play important role while the making beer.And also the acidity and the pH play…
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Fermentation Lab Reports > Beer > Beer v4
Beer is a most popular fermented alcoholic beverage which is made from barley. Its fermentatıon occur in two type as top and bottom fermentations. Traditionally, there are two types of beer yeast, based on their physical behavior: ale yeast the top fermenting type, Saccharomyces cerevisiae and lager yeast the bottom fermenting type, Saccharomyces carlsbergensis.Top fermenting yeast flocculate and rise to the top of the fermenting wort producing a stable yeast head, while bottom-fermenting yeast flocculate and settle on the bottom of the fermenter. However, some modern ale strains are selected for use in cylinder or…
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Fermentation Lab Reports > Beer > Beer v3
In this experiment we studied the beer brewing process from malting to fermentation. Also we observed the changes which include brix, acidity and pH during the 4 weeks of fermentation. We started from malting of barley. First of all, barley was cleaned and processed for malting. Malting of barley includes steeping, germination, kilning and milling processes. Barley was steeped to allow germination with the help of heat. During germination the barley grains grow rootlets called ‘chits’ untill the length of chits reaches 1/3 of barley. Gemination of barley provides some enzymes within barley that degrades starch…
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Fermentation Lab Reports > Beer > Beer v2
In this experiment we produced malt to produce beer.The main operation is the germination of barley.This operation activates and produces enzymes.We know, m/o’s produce alcohol from simple sugars.The enzymes which are activated during germination convert starch of barley to simple sugars (These enzymes are hydrolitic enzymes.).Also thet effect flavor and foam formation.Germination step is started with soaking to increase the moisture content about 40-45%.When germinated barley was dried , green malt is produced.This determines the type of beer.Low temperature dried malts is the raw material for pilsner type beer, while high temp. Dried is ale one. In experiment,…
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Fermentation Lab Reports > Beer > Beer v1
PURPOSE: In this experıment we examıned the productıon and fermentations of beer . We observed the type of fermentatıon which ıs top or bottom. THEORY: Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the "top-fermenting" type, Saccharomyces cerevisiae) and lager yeast (the "bottom-fermenting" type, Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis). Today, as a result of…
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Fermentation Lab Reports > Cheese > Cheese v5
Cheese is defined as the fresh or matured product obtained by draining the whey after coagulating casein, the major protein in milk. The casein is coagulated by acid from selected m/o and / or by milk-clotting enzymes added to the milk. The resulting curd is cubed, cut, heated, drained and salted. Fresh and uncured cheese, such as cottage and cream, can be eaten immediately. Ripening or uncuring of the knitted or streched curd includes exposure to a temperature humıdıty controlled environment for a specified length of time. Changes during curing are bought about by specially selected…
