Catalogue of food fermentation technologies, applications of microbial fermentation in food

Microbial fermentation has a wide range of applications in food, and here are some common examples:

Yogurt and dairy products: Yogurt is made by fermenting lactic acid bacteria from dairy cows, such as lactobacilli and Streptococcus thermophilus, to milk. These lactic acid bacteria convert lactose into lactic acid, which makes the milk sour and forms a solidified lactic acid structure, giving yogurt its unique taste and flavor.

Yogurt and dairy products.

Bread and flour products: yeast is used in the preparation of bread for fermentation. Yeast breaks down starches and sugars in flour, creating carbon dioxide bubbles that make the dough swell and ferment, and give the bread its fluffy texture and aroma.

Soy sauce and tempeh: Soy sauce is made using microorganisms found in soybeans, such as Aspergillus and lactic acid bacteria. These microorganisms break down the proteins and sugars in soybeans during fermentation, producing complex flavor compounds that give soy sauce its special salty flavor.

Pickles and pickles: The preparation of pickles and pickles makes use of the process of salting and malolactic fermentation. In the production of pickles and kimchi, micro-fissures such as lactobacilli ferment in the brine to produce lactic acid and other metabolites, which play a role in preservation and flavoring.

Pickles. Wine and beer: Wine and beer are made by microbial fermentation.

The yeast in wine converts the sugars in the grapes into alcohol, while the yeast in beer converts the sugars in the malt into alcohol and carbon dioxide, giving the wine its unique flavor and bubbles.

Wine. These are just some of the applications of microbial fermentation in food. Microbial fermentation can alter the taste, texture and nutritional content of food, adding diversity and texture to food.

At the same time, microbial fermentation can also improve the shelf life and safety of food, and inhibit the growth of harmful microorganisms.

1) 42 is lactic acid bacteria.

The appropriate temperature of life, too high temperature will kill lactic acid bacteria, and it will not be able to ferment to produce lactic acid 2) There are lactic acid bacteria in the purchased yogurt, and adding some purchased yogurt is equivalent to inoculating lactic acid bacteria, so that lactic acid bacteria grow, multiply, and ferment to produce lactic acid

3) Lactic acid bacteria are anaerobic bacteria.

Lactic acid can only be produced by fermentation under anaerobic conditions, so it should be capped and sealed during fermentation, in order to provide a less oxygen-less environment for lactic acid bacteria, which is conducive to the fermentation of lactic acid bacteria

4) The fermentation of lactic acid bacteria requires a suitable temperature, too high a temperature will kill lactic acid bacteria, and too low will inhibit the growth, reproduction and fermentation of lactic acid bacteria, so it should be placed in a warm place

Therefore, the answer is: (1) high temperature sterilization and cooling;

2) vaccination; 3) Isolate the air;

4) Constant temperature culture.

"Food and Fermentation Industry" is a pure academic journal founded by the national first-class society among many food journals in China, representing the development level of modern food and fermentation science and technology in China. The main contents of the publication are: research reports on raw materials, processes, packaging, machinery, testing, safety, circulation, comprehensive utilization and other aspects related to the development of food and fermentation industry, as well as review articles on the development trends of food and fermentation science and technology at home and abroad.

The target audience is those engaged in production, scientific research, design and management in the food and fermentation and related industries.

Fermented foods have become an important branch of the food industry, in a broad sense; All foods prepared by the action of microorganisms can be called fermented foods. Functional fermented food is mainly a substance with certain physiological activity prepared by high-tech biotechnology (including fermentation method and enzymatic method) to produce food that can regulate the physiological function of the body.

Fermented foods can form some specific nutritional factors due to the involvement of microorganisms in the food processing process. For example, glutamine provides energy for the small intestinal mucosa, short-chain fatty acids for energy substances for the colonic mucosa, as well as linoleic acid and arginine.

Chapter 3 Comprehensive Utilization of Liquor Industry.

Chapter 4 Comprehensive Utilization of Wine Industry.

Chapter 5 Comprehensive Dust Destruction and Utilization in Rice Wine Industry.

Chapter 6 Comprehensive Utilization of Beer Industry.

Chapter 7 Comprehensive Utilization of the Sugar Industry.

Chapter 8 Comprehensive Utilization of Starch and Starch Sugar Industry.

Chapter 9 Comprehensive Utilization of Dairy Industry.

Chapter 10 Comprehensive Utilization of MSG Industry.

Chapter 11 Comprehensive Utilization of Citric Acid Industry.

Chapter 12 Comprehensive Utilization of Lysine Industry.

Chapter 13 Comprehensive Utilization of Soybean Production.

Chapter 14 Mushroom feet produce polysaccharides.

Chapter 15 Red Yeast Rice Flour Production.

Chapter 16 Production of xylo-oligosaccharides from corn cobs.

Chapter 17 Comprehensive Utilization of Wheat.

Chapter 1 Introduction1

Section 1: Overview of Fermentation and Fermentation Techniques 1

1. What is fermentation 1

2. What is fermentation technology 1

3. Development process in the field of fermentation technology 2

Section 2 Types of Fermentation Products 4

1. Microbial bacteria 4

2. Microbial metabolites 4

3. Microbial enzymes 4

4. Microbial transformation products 4

Section 3: Characteristics and Scope of the Fermentation Industry5

1. Characteristics of the fermentation industry 5

Second, the scope of the fermentation industry 5

3. The status quo and development trend of fermentation industry at home and abroad 6

Chapter Summary 7 Reflection Question 8

Chapter 2 Breeding of Industrial Microbial Strains

Preservation and Cultivation 9

Section 1 Commonly Used Strains of Industrial Microorganisms 9

Section 2: Breeding of industrial microbial strains11

1. Introduction to microbial culture preservation institutions 11

2. Isolation from natural or existing strains.

Screening strains 12

3. Natural selection of microbial strains14

4. Mutagenesis and breeding of microbial strains15

Section 3 Preservation of Industrial Microbial Cultures20

1. The principle of strain preservation 20

2. Methods for the preservation of strains 20

3. Quality control of preserved strains22

4. Degradation and rejuvenation of strains 23

Section 4: Inoculation and isolation of microbial strains.

Purification and Culture24

I. Vaccination 24

2. Separation and purification 27

3. Cultivation methods 29

Chapter 29

Thought Question 30 Chapter 3 Optimization of Fermentation Process Conditions 31

Section 1: Selection and confirmation of culture medium.

"The Eleventh Five-Year Plan Textbook Food Series and Food Fermentation Technology of Higher Vocational College" has made a more detailed elaboration on food fermentation technology, and widely absorbed the suggestions of peers Combined with the actual production, rich production application and development examples, the basic theoretical knowledge necessary for food fermentation and the necessary engineering and technical knowledge have been organically combined, and actively reflect the new technologies and new achievements of the food fermentation industry in recent years.

The book is divided into two parts: theoretical knowledge and experimental skills. The theoretical knowledge includes introduction, principles of fermented food, liquor, beer, wine, rice wine, vinegar, soy sauce, monosodium glutamate, fermented soy products, fermented dairy products, fermented fruit and vegetable products, citric acid, xanthan gum and single-cell protein, new fermentation products and new fermentation technology achievements at home and abroad, a total of 15 chapters.

The experimental part includes strain breeding, beer production technology, wine production technology, rice wine production technology, vinegar production technology, soy sauce production technology, fermented soybean products production technology, fermented dairy products production technology, fermented fruit and vegetable products production technology, a total of nine experiments.