(Group10)bacterial fermentation
-
Upload
microbe-diversity-microbiology -
Category
Science
-
view
512 -
download
0
Transcript of (Group10)bacterial fermentation
BACTERIALFERMENTATION
LACTIC ACID FERMENTATION
MIXED-ACID FERMENTATION
IMPORTANCES OF THE FERMENTATION
KOAY BOON KEAT TONG KAI LOON
GAO LE EE CAI FENG
EMMANUEL JUDE JIMY VINCENT YATIN
JUMAAIAH BINTI TAASA TUTTYCIA MITCHEL ANAK SEAT
BACTERIALFERMENTATION
* Metabolic process
converts sugar to
acids (Anaerobic process)
* Lack of oxygen - becomes
the primary means of
ATP production
LACTIC ACIDFERMENTATION
- biological process by which glucose and other 6C sugars are converted into cellular energy and the lactic acid.
- lactic acid bacteria = gram-positive non-spore forming bacteria (cocci or rods)
- classified into two fermentative patterns => homofermentative pathway (lactic acid) => heterofermentative pathway (lactic acid + ethanol + CO2)
- Undergo by bacteria such as Streptococcus sp. and some types of Lactobacillus sp.
- Undergo by bacteria such as Leuconostoc sp. and some types of Lactobacillus sp.
MIXED-ACIDFERMENTATION
- used by mixed-acid fermenters such as Escherichia coli
- formed 3 different acids – acetic, lactic and succinic from fermentation of glucose
- ethanol, CO2 and H2 also formed during the fermentation
Importances
Lactose (milk) + lactic acid bacteria → Lactic acid
Two bacteria:Streptococcus thermophilus Lactobacillus bulgaricus
Importances:makes the milk more acidiccausing the proteins in milk to coagulate
Yoghurt ( fermentation of milk)
Bacteria involved:Lactobacillus kimchii, Lactobacillus
sakei were common.
KIMCHI
Stage ❶☞vegetables are submerged in a brine.
Stage❷☞Lactose + sugars lactic acid.
Importances:classic tangy flavourpreserve food.
Benefits of FermentationBenefit Raw material Fermented
foodPreservation Milk Yoghurt,
cheeseEnhancement
of safety-Acid production Fruit Vinegar-Acid and alcohol
productionBarley Beer
Improvement of flavour
Vegetables Kimchi
Enhancement of nutritional
value
Milk Acidophilus yoghurt
Agricultural crops Make silage exposure of crops to lactic acid bacteria fermentation activity lowers pH on the surface of the crop preventing colonization of unwanted
microorganisms
THANK YOU!