Chapter 9 microbe and fermented foods
Chapter 9 microbe and fermented foods
Fermented foods Fermented foods is made from the material after a series of ideal and important biochemical and physiological changes catalyzed by the enzyme produced by the microbes such as bacteria yeast and mould. definition
Fermented foods Fermented foods is made from the material after a series of ideal and important biochemical and physiological changes catalyzed by the enzyme produced by the microbes such as bacteria, yeast and mould. definition
Section a Foods fermented by bacteria Lactobacterium and its fermented products Lactobacterium and fermented dairy products Bacillus subtilis (natto) and natto fermentation
Foods fermented by bacteria ◼ Lactobacterium and its fermented products ◼ Lactobacterium and fermented dairy products ◼ Bacillus subtulis (natto) and natto fermentation Section A
Lactobacterium and its fermented products Lactic acid bacteria is a group of bacteria that has the ability to convert fermentative carbohydrates into lactic acid
◼ Lactobacterium and its fermented products Lactic acid bacteria is a group of bacteria that has the ability to convert fermentative carbohydrates into lactic acid
Lactic acid fermentation types Homolactic fermentation more than 90% metabolites are lactic acid Heterolactate fermentation other products such as ethanol and CO,may be formed Bifidum pathway
Lactic acid fermentation types ◼ Homolactic fermentation more than 90% metabolites are lactic acid, ◼ Heterolactate fermentation ,other products such as ethanol and CO2 may be formed ◼ Bifidum pathway