INTRODUCTION
Fermentation refers to reaction of yeast on extracts of fruit or malted grains (Stanbury, Whitaker & Hall, 1995). It is often associated with brewing as alcohol and vinegar are the two first products of fermentation. Although there are many products resulted from fermentation, fermented foods are the most commonly known to consumers. Probiotics which were introduced in the food are good for our health such as reduced risk of getting cancer, improve our intestinal condition and boost our immune system (Parvez et al., 2006). In Malaysia, there are a lot of fermented foods, mostly traditional. Tempeh (fermented soybean) is not only popular in South East Asian countries but also already commercialized in global market. However, other food products like belacan (salted fermented shrimp), tapai (fermented rice) and tempoyak (fermented durian) are not that recognizable to foreigners. This is a challenge since the unique foods have a significant value in food market if promoted in global food market. This paper is aimed to suggest possible ways to develop our fermented food industry into higher level by analyzing the problems with the fermented foods and hence suggesting solution to it.
FOOD FERMENTATION: WHY IS IT SO IMPORTANT TO BE DEVELOPED?
Food fermentation is rather concerned on the process than the products. Food fermentation is said to be beneficial to food industry for several reason as listed by Steinkraus (2002). He stated that fermentation enriched human diet with wide variety of flavours, aromas and textures in food, preserved food through reactions of lactic acid, alcoholic, acetic acid, alkaline and high salt fermentation, enriched our food with natural vitamins, protein, essential amino acids and fatty acid...
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Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...
PH can affect the way fermentation occurs due to the chemical differences between acid and alkaline elements, particularly within a solution. In this experiment, an enzyme-based reaction was examined in order to observe this pH trend. The aim of the experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH (pH's 3, 5, 7, 9, 11) in different glucose solutions. The hypothesis was ‘If the pH is lower than the neutral point, then the fermentation reaction will occur faster.’ The experiment conducted was to measure the amount of carbon dioxide (C02) produced by the yeast during fermentation whilst modifying the pH of the glucose solution.
Unknown# 79 was grown on TSA slant in a 370 c temperature after two days, the microbe replicated to more than 100 microorganisms, which has cream pigments, and convex elevations. The microbe entire margins and convex elevations. The microbe appears to be circular and abut 0.4-0.7 micro meter in diameter. Crystal violet, iodine, alcohol and safranin were used to determine the gram stain of unknown #79 as a gram positive bacteria. Under a microscope with 100x oil lens, the microbe was viewed as a coccus shaped and formed clusters. The bacteria motility was detected by growing the bacteria in a special kind of nutrient agar, the test was done in a tube deep containing motility medium. We stab it with an inoculation needle in a straight line down the center of the deep and the bacteria grows only along the inoculation line which shows that the bacterium is non-motile. Thioglycollate broth is multipurpose, enriched, differential medium used primarily to determine the oxygen requirements of microorganisms. In this test the growth was everywhere but it was best at the top therefore this determined the unknown #79 to be facultative anaerobe.Fermentation test is performed to detect the ability of microorganisms to ferment a specific carbohydrate. Based on the fermentation testes the microbe did ferment Glucose, Sucrose, lactose and Maltose. Si...
The name for the process of fermentation comes from ‘fervere’, the Latin word meaning “to boil”. Early observers of the process assigned this name to it because as fermentation occurred in barrels containing crushed grapes, being used to create wine, bubbles were produced making it appear as though the mixture were boiling. Yeasts have been secretly creating alcoholic (fermented) beverages since ancient times in Asia, Egypt, Babylon, and many other early civilizations. However, no one knew what made the process work and what made the creation of such fermented beverages possible. When people think of traditional wine makers, it is not uncommon to picture someone standing in a large bucket mashing up grapes with their feet. These ancient wine makers realized that for some odd r...
properties in food production. The most well known examples of yeast. fermentation are in the production of alcoholic drinks and the leavening of the bread. Although there is a large range of species of yeasts, only a few species are used in the food industry. These species are usually either Ascomycetous yeasts or yeasts that belong to the genus Candida.
...id, acetic acid, formic acid, H₂ and CO₂ as fermentation products which increases ecological, industrial and basic bioenergetics interests in this particularly thermophilic bacterial specie.
The book The No-Nonsense Guide to World Food, by Wayne Roberts introduces us to the concept of “food system”, which has been neglected by many people in today’s fast-changing and fast-developing global food scene. Roberts points out that rather than food system, more people tend to recognize food as a problem or an opportunity. And he believes that instead of considering food as a “problem”, we should think first and foremost about food as an “opportunity”.
According to the gram-positive table, the unknown gram-positive microbe is Bacillus subtilis (4). Comparing these results with known biochemical characteristics of B. subtilis, all results are consistent except for the lactose test. B. subtilis is not a lactose fermenter (5). This error could be due to contamination or incorrect incubation time.
mesenteroides DRC0211, is being considered for the production of commercialized kimchi. Moreover, a wide variety of techniques was tested to stop the fermentation process in order to avoid over-ripening and extend shelf-life. Notwithstanding, most of these approaches, such as irradiation and exposure to high temperatures, modify the organoleptic qualities of kimchi. Most recently, the addition of ingredients with natural antimicrobial proprieties is being considered as an
I have chosen Food Irradiation as the non-thermal food technology that shows promise for food applications. Non-thermal methods of food processing have become very interesting to those involved in the food processing industry in the last few years. Thermal methods usually dominated the food processing industry; however, these methods can have an effect on the food flavour, texture and nutritional values. However non-thermal methods are becoming more popular as there is minimal impact on the nutritional value or the flavour, texture and odour of the foods. These methods can also extend shelf life as they kill more microorganisms, while being more energy efficient. I will discuss the types of Food Irradiation processes; the techniques used with this method; discuss how this method affects shelf life, nutritional value and sensory value, and compare the benefits and limitations of non-thermal food processes with the benefits and limitations of thermal food processes.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
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Microbes are major key components in both are homes and industrial food preparation. There are number of lactic acid which is a form of bacteria which is a large group of beneficial bacteria used in certain foods while they are getting prepared such as yogurt, cheese, sour cream, butter milk and other type of fermented milk products. Things such as vinegars are produced by bacterial acetic acid fermentation. Yeast is also major use in the making of beer and wine and also for the leaving of breads. This also involves fermentations to convert corn and other vegetable carbohydrates to also make beer, wine or gasohol but also bacteria is the agents of are other foods. Other fermented foods will include things such as soy sauce, olives and cocoa. (Microbes and human life, 2013) Single cell proteins are known as dried cells of microbes which are used in protein supplement shacks. They are also called “novel food” and “minifood”. The production of this requires micro-organisms which then serve as the protein source and then the substrate which is biomass which they grow on them. There are a number of both these sources that we are able to use for the production of single cell protein (SCP). The micro-organisms used belong to the following groups of Algae, Fungi and bacteria. (Slide Share, 2012)
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and