Food in Biotechnology
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Transcript of Food in Biotechnology
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F O O D I N B I O T E C H N O L O G Y
MEGA KUSUMAWARNI [0104509022]
ENDAH PERMATA SARI [0104511004]
AMANDA SWARI PRASEPTI [0104511005]
PROGRAM STUDI BIOLOGI (BIOTEKNOLOGI)FAKULTAS SAINS DAN TEKNOLOGI
UNIVERSITAS AL AZHAR INDONESIA
2012
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ntation
Fermentation is the conversion of a carbohydrate such as
sugar (sucrose, glucose, fructose) into an acid or an alcohol use
anaerobic respiration (absence of oxygen) by yeast or micro-
organism. The two most common types of fermentation are that of
alcoholic fermentation and lactic acid fermentation.
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ntation
Alcoholic fermentation:
The pathway from private to ethanol is called
alcoholic fermentation and is catalysed by specific
microbial enzymes.
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ntation
Lactic acid fermentation:
The pathway in which lactate or lactic acid is
produced as end product from private is known as
lactic acid fermentation.
There are certain animals cells that are
deprived of oxygen, temporarily carry out lacticacid fermentation.
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AlQuran
And from the fruits of the palm trees and grapevines
you take intoxicant and good provision. Indeed in
that is a sign for a people who reason.QS An-Nahl (16) : 67
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rmentation
Alcoholic fermentation, also referred to as
ethanol fermentation, is a biological process in
which sugars such as glucose, fructose, and
sucrose are converted into cellular energy and by
produce ethanol and carbon dioxide as metabolic
waste products. These yeast cells gain energy
from the conversion of the sugar into carbondioxide (CO2) and alcohol
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rmentation
It begins after glucose enters the cell. Alcoholic
Fermentation is done by yeast and some kind of
bacteria using a range of enzymes. Yeasts areeukaryotic micro-organisms classified in the
kingdom fungi, they are neither plant or animal.
Not all yeasts are suitable for alcoholic
fermentation
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rmentation
These yeast cells gain energy from the conversion
of the sugar into carbon dioxide (CO2) andalcohol
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rmentation
Fermentation is needed to regenerate NAD+ from
NADH so that at least some ATP can be made in
glycolysis.
Electrons from NADH are added to pyruvate
(reduction) to produce alcohol (plants, yeast) or
lactate (animals, bacteria)
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The Chemical Process Of Alcoholic Fermentation
C12H22O11 + H2O 2C6H12O6
C6H12O6+ Zymase 2C2H5OH + 2CO2+ ATP
In the alcoholic fermentation, sucrose and water reducewill turn into glucose. After that, the glucose that have
added yeast then will yielded ethanol and carbon dioxide.
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Pathway of Alcoholic Fermentation
http://c/Users/Amanda%20S.P/Desktop/fermentation.swf -
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The Example of alcoholic
fermentation is in wine making.
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Wine Making Processes
Destroy the grapes before the fermentation
process
Alcoholic Fermentation
Malolactic Fermentation
Wine
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T H A N K YO U
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Winemaking starts with inspecting the grapes. Add the prepared grapejuice which should be fairly smooth and free from all the skins andpips. Add sugar to the jar and stir it until it dissolves. Then add yeast
that's been dissolved in warm water. Stir your wine again until all theyeast has dissolved in the mixture.
Leave at a temperature between 20-27C to ferment for 25 days withthe lid loosely fitted and if you have one the airlock in place. Thisshould be half filled with clean water. It will help if you place thefermenting container on a surface that will allow you to siphon into
another container and don't keep looking at it during the fermentationas you can introduce infections. The temperature is important andshould be maintained as accurately as possible. Its better to be toocold rather than too warm and airing cupboards are a definite.
If the temperature drops below 20C (15-20C) is still okay but thefermentation will take longer. We would also recommend that heat
trays or brew belts are not used as additional heating aids, unlessthese have a time clock fitted to the plug, as we have found theseheating aids can actually produce too much heat if left for a long time.If you are struggling to maintain this temperature use athermostatically controlled immersion heater.
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When fermentation is complete, add the contents of the Sachetof Stabiliser. If using tubs add sodium and potassiummetabisulphate as per manufacturer's instructions. Give the winea good stir this will remove the carbon dioxide gases which build
up during fermentation. Keep stirring for the next 48 hours. When the gas has been removed add finings to clear the wine.
Sachet of Finings B should be added first to the container andstirred for 30 seconds. If you are not using the kit then we wouldrecommend the Kwik-Clear 2 part finings. Use these finings at the
same time as you would add sachet A and B in this kit. After 2hours add the Sachet of Finings A and stir for 10 seconds. Thenimmediately add the Sachet of Fining C and stir for 10 seconds. Itis really important to add the finings as we have suggested.
Delicate bonds are formed between the various fining agents and
will be destroyed if these are no done in accordance with theinstructions. Each fining agent only needs to be folded into thewine. It is important that you do not proceed to the next stepuntil the wine is absolutely clear. Using the kit finings the wineshould be clear in 24 hours but can take up to 2-3 days.
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Once you are sure the wine is clear you should siphon the clear wineinto a separate container. If you have not got a siphon kit you will notfind this easy. Start with the full container on a work surface and siphondown to the clean container on the floor being careful not to disturb or
siphon the thick sediment which will have settled at the bottom of thecontainer. You will probably need to make some adjustments to theacidity and sweetness levels. Do the sweetness levels first.
Adjusting Sweetness - Taste the wine and decide if it needs sweetening.Ignore all other factor like sharpness and acidity and roundness. All thesewill change in time. Most wines will need some form of additional
sweetness so don't be afraid to do this. Add sugar or better still grape juiceconcentrate. Keep doing this until the wine is to your taste. What the winewill really taste like won't be seen until the acidity has been adjusted, theOak Barrel extract has been added and the wine has had 3-4 weeks tomature.
Adjusting Acidity - Taste the wine now you have finished sweetening it anddecide if it is sharp enough for you. If its not add about one third of the
Sachet of Citric Acid. Dissolve well and leave to stand for 10 minutes beforere tasting. Keep repeating until you are happy with the taste. If in doubtleave it 24 hours and then retest the wine when your taste buds have had arest.
THANK YOU