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Topic: Fermentation (food)

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In the News (Mon 16 Oct 17)

 Food Processing
Food safety: effectiveness of traditional fermentation systems for food preservation.
NRI has unique experience of the processing of raw materials of tropical and sub tropical origin, and is at the forefront of providing food quality management expertise to developing countries and eastern block countries seeking harmonisation of food legislation pending accession into the EU.
Controlling the solid substrate fermentation of cassava to optimise quality for consumers.
www.nri.org /research/foodprocessing.htm   (436 words)

Fermentation will gradually change the characteristics of the food by the action of enzymes, produced by some bacteria, molds and yeasts.
Fermented foods are overgrown by desirable and edible microorganisms, thereby reducing the risk of contamination with pathogens such as salmonella and Clostridium.
Fermented foods have a very good safety record, even in developing countries where food is produced under poor hygienic conditions.
www.tempeh.info /fermentation/fermentation.html   (242 words)

 Metabolism and Cellular Respiration (AP)
For this reason alcoholic fermentation along with all the other types of fermentation is termed anaerobic respiration, cellular respiration without the use of oxygen.
The major concept of cellular respiration is the extraction of the energy to make ATP (adenosine triphosphate) from the chemical bonds of food molecules.
A better view is that many metabolic pathways intersect - something like a good concept map or a complexed food web.
gbn.glenbrook.k12.il.us /academics/science/staff/Biology/Metabolism/Metaboli.html   (1869 words)

 The first stage of cellular respiration is called_______1________
The process of cellular respiration  a) is performed only by organisms that are incapable of photosynthesis  b) breaks down food molecules to release the stored chemical energy  c) occurs before plants are able to carry out photosynthesis  d) occurs only in  animals
Fermentation and cellular respiration both take place in the absence of oxygen  a) true  b) false
c) Fermentation, but not respiration is an example of a catabolic pathway
blue.utb.edu /rlnash/Summer2004/ReviewsSummer2004/Test%20Resp.htm   (1248 words)

 Lactic acid fermentation
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food.
Lactic acid fermentation is caused by some fungi and bacteria.
Yogurt remained mainly a food of eastern Europe until the 1900s, when the biologist Mechnikov created the theory that lactobacillus bacteria in yogurt are responsible for the unusually long lifespans of the Bulgar people.
www.tempeh.info /fermentation/lactic-acid-fermentation.html   (496 words)

Fermentation will gradually change the characteristics of the food by the action of enzymes, produced by some bacteria, molds and yeasts.
Fermented foods are overgrown by desirable and edible microorganisms, thereby reducing the risk of contamination with pathogens such as salmonella and Clostridium.
The low pH of the soybeans is obtained by a natural lactic acid fermentation in the soaking water or by an artificial addition of acids (lactic or acetic acid) after the soaking process.
www.tempeh.info /fermentation/fermentation.html   (242 words)

 Lactic Acid From Alfalfa
Lactic acid is commonly used as a food additive for flavor and preservation, but a new market for organic lactic acid exists for making biodegradable plastics.
Lactic acid—a colorless or slightly yellow, syrupy liquid—is naturally formed by the fermentation of lactose, or milk sugar.
The alfalfa fibrous fraction, from which lactic acid is made, results when juice is expressed from freshly cut herbage to make other high-value products, including food- and feed-grade proteins and carotenoids.
www.ars.usda.gov /is/AR/archive/may99/acid0599.htm   (375 words)

 Fermentation - Wikipedia, the free encyclopedia
Fermentation does not release all the available energy in a molecule; it merely allows glycolysis (a process that yields two ATP per glucose) to continue by replenishing reduced coenzymes.
Fermentation typically refers to the conversion of of sugar to alcohol using yeast.
Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium.
en.wikipedia.org /wiki/Fermentation   (1183 words)

 Fermented and vegetables. A global perspective. References.
Vaughn, R.H., (1985), The Microbiology of Vegetable Fermentation, in "Microbiology of Fermented Foods", Wood, B.J.B., Elsevier, UK Steinkraus, K. Handbook of Indigenous Fermented Foods.
Kordylas, J.M., (1990), Processing and Preservation of Tropical and Subtropical Foods, Macmillan, UK Pederson, C. Microbiology of Food Fermentations.
Stanton, R.W., (1985), Food Fermentation in the Tropics, in "Microbiology of Fermented Foods", edited by Wood, B.J.B., Elsevier Applied Science Publishers, UK.
www.fao.org /docrep/x0560e/x0560e14.htm   (1183 words)

Fermentation has a long history of use for preserving foods.
Since it doesn't use heat, fermentation also retains enzymes, vitamins, and other nutrients that are usually destroyed by food processing.
That makes fermentation an ideal way to unlock the nutrients in cruciferous vegetables, because there is no risk of overcooking.
www.treelight.com /health/nutrition/Fermentation.html   (880 words)

 Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
For fermented foods are a powerful aid to digestion and a protection against disease; and because fermentation is, by nature, an artisanal process, the disappearance of fermented foods has hastened the centralization and industrialization of our food supply, to the detriment of small farms and local economies.
Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods.
From tempeh and sauerkraut, through sourdough and cheese, to beers and wines, Katz offers thorough understanding of fermentation processes, as well as the history of their uses.
www.wildfermentation.com /thebook.htm   (1889 words)

 Food Feature: Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real "Real Thing"
Their name for this change was "alchemy." Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation.
During the first few days of fermentation, the vegetables are kept at room temperature; afterwards, they must be placed in a cool, dark place for long-term preservation.
Lactic-acid fermented vegetables and fruit chutneys are not meant to be eaten in large quantities but as condiments.
www.westonaprice.org /foodfeatures/lacto.html   (1601 words)

Bench-scale fermentations of 1-15 L are conducted in a separate fermentation laboratory, with several bench tops for conducting experiments, a sink and wash area, a floor-length chemical fume hood, and also has all house utilities, including steam.
Fermentation capacities range from the shake flask to the 1000 gallon scale, and the equipment has been used for aerobic and anaerobic fermentation, recombinant organism fermentation, industrial and production media development, and many other processes.
Samples from fermentation experiments are easily transported to either the microbiology and chemistry laboratories or the fermentation analysis laboratories.
www.ilcorn.org /vec/ICMB_ICGA_Projects/reports/97011102mbi.html   (5421 words)

 Applied Food Microbiology - Sauerkraut (Official Page)
By definition, sauerkraut is "acidic cabbage." It is the result of a natural fermentation by bacteria indigenous to cabbage in the presence of 2 to 3% salt.
Throughout the fermentation, it is critical that oxygen be excluded.
A layer of mineral oil floating on the expressed juice prevents the entry of oxygen; the oxygen that had been in the juice and cabbage leaves originally was respired away by bacterial and plant metabolism.
www.splammo.net /foodapplmicro/applkraut.html   (1569 words)

 Allrecipes Cook's Encyclopedia fermentation
Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt.
A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts.
allrecipes.com /advice/ref/ency/terms/6454.asp   (72 words)

 food technology
Preservatives may also be developed in the food by the controlled growth of micro& to produce fermentation that may make alcohol, or acetic or lactic acid.
Foods must be frozen very quickly so that small ice crystals form in the cells and no damage is caused to the structure of the food.
Modern food technology also uses many novel processes and additives, which allow a wider range of foodstuffs to be preserved.
www.tiscali.co.uk /reference/encyclopaedia/hutchinson/m0026212.html   (1584 words)

 * Dehydration - (Gastronomy): Definition
Considered the original form of food preservation, dehydration prevents moisture spoilage such as mold or fermentation.
The typical result of the dehydration process is a food that is smaller in size and may have a flattened or irregular shape...
This overwhelming dehydration is the outstanding characteristic of the disease and is the main cause of death...
en.mimi.hu /gastronomy/dehydration.html   (1584 words)

Malolactic fermentation can have profound consequences for the taste of a wine -- especially a white wine -- and its compatibility with food.
Malolactic fermentation is nothing more than the conversion of malic acid (the kind found in apples) into lactic acid (the kind found in dairy products).
Chardonnays from California and Australia are especially known for this, and it's often the result of a combination of malolactic fermentation (one of the byproducts of which has a buttery flavor) and heavy oak treatment.
www.bostonphoenix.com /archive/food/99/09/09/UNCORKED.html   (914 words)

 ARS Publication request: Effects of Heat Treatment of Brassica Campestris (Baechu) on the Content of Moisture, Sodium, Calcium, and the Calmodulin Gene During Salting
Kimchi fermentation involves the action of salt and complex biochemical reactions that occur during the metabolism of microorganisms which utilize the cabbage as growth media.
Interpretive Summary: Salting of Chinese cabbage is an essential process for preparing kimchi, a traditional Korean fermented vegetable food, consumed not only in Korea but throughout the world and by Asian peoples in the United States.
Technical Abstract: The effects of initial heat treatment during salting on the moisture, sodium and calcium contents, and expression of calmodulin (CAM) gene in Chinese cabbage (baechu) was investigated to identify the cause of the increased stability of kimchi by heat treatment during salting.
ars.usda.gov /research/publications/publications.htm?SEQ_NO_115=166002   (479 words)

 Odor Control of Food Processing Operations by Air Cleaning Technologies N.E.M Business Solutions (Biofiltration)
The objectionable odours in the food industry are generally a result of the physical processing of foods in which biological or chemical reactions form volatile organic compounds (VOC).
Odours emitted from food processing plants are becoming more of a concern as food plants and residential areas grow closer in proximity.
The BIOTON filter was designed to efficiently remove odour particles from food processing operations such as spray drying, brewing, and baking.
www.cip.ukcentre.com /smell.htm   (3372 words)

 New Bioreactor Can Produce High-Value Chemicals from Food Processing Wastes
The two-column bioreactor produces ethanol from cheese whey; an inert stripping gas removes the ethanol from the fermentation broth in the columns.
The fermentation broth then moves to the stripper column where the remaining ethanol is vaporized and removed with an inert stripping gas.
The reactor-separator thus simultaneously converts the fermentable stream to ethanol and removes it from the fermentation broth.
es.epa.gov /techinfo/facts/nu-rctor.html   (816 words)

 The Food Combining Diet
Food Combining enthusiasts believe the human stomach can only correctly digest one type of food at a time, as different enzymes are needed to digest different food types.
The Food Combining Diet is based on research that proves that food is only digested well when eaten in certain combinations.
Jellies, jams, fruit, butter, sugar, honey, syrups, molasses should not be used on bread, cake, or at the same meal with cereals, potatoes, or sugar with cereal, which will produce fermentation.
www.free-fad-diets.com /food-combining.html   (721 words)

 Untitled Document
Lactose, found in dairy, and fructose, found in fruit, are other forms of sugar which are used when preserving food through inducing fermentation at a more rapid rate.
Dehydration functions by decreasing the amount of water molecules in a food product to a point at which microorganisms are unable to grow.
Dehydration, on Arda, would be performed through placing the food product in an area where it would come in contact with prolonged solar heat.
sun.menloschool.org /~dspence/arda/chem_project/food2.html   (721 words)

 Malolactic mouthful / Tongue-twisting technique alters Chardonnay's taste
Partial (18 percent) malolactic fermentation and aging the wine in third- and fourth-use French oak barrels enhance the wine's compatibility with food by allowing some acidity to remain.
Malolactic fermentation ("ML" and "malo" in wine lingo) converts the grape's brisk malic acid (very tart -- think about biting into a green apple) -- into softer lactic acid (think milk) and lowers the wine's total acidity in the process.
With no malolactic fermentation to lower acidity, this Chardonnay retains a crisp finish and will develop nicely with a few years in the bottle, if past vintages are any guide.
www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2004/02/12/WIGIA4TKBJ1.DTL   (2165 words)

 Unit III - Bioenergetics - Cellular Respiration
The process of fermentation and aerobic process of cellular respiration are similar because both metabolic pathways use glycolysis to oxidize glucose and other substrates to pyruvate, producing a net profit of 2 ATP's by substrate phosphorylation, and the use NAD+ as the oxidizing agent that accepts electrons from food during glycolysis.
Explain how cellular respiration is related to the process of photosynthesis in the flow of energy and the cycling of matter.
State the sources of the glucose and oxygen needed for cellular respiration.
www.chs.k12.nf.ca /science/b2201/WebCT-Copy/units/unit3-09.htm   (1039 words)

 About Food Science & Technology
The studies cover the food continuum from the raw product to the consumer, including food processing, product development and marketing, and quality assurance, with particular strengths in food analysis and fermentation technology.
The Food Science Section in the School of Science and Engineering offers undergraduate and postgraduate programs in Food Science and Technology that prepare students for careers related to the food industry.
The Institute of Food and Crop Science links teaching and learning, research and consultancy in Food Science.
www.ballarat.edu.au /ard/sci-eng/food   (199 words)

 Food Combining
The theory of food combining basically states that eating the wrong combinations of foods causes a variety of problems because different foods require different enzymes for their digestion.
Starchy foods require an alkaline digestive medium which is supplied initially in the mouth by the enzyme ptyalin.
Since most dessert items do not combine well with foods eaten at meals, it is best to avoid them or eat the desserts suggested in the recipe section as a full meal.
the-vu.com /food_combining.htm   (1352 words)

 Walnut Books The Permaculture Book of Ferment and Human Nutrition
As an essential companion to the gardener and cook, it takes the mystery out of the complex fermentation process and enables us to plan our crops around the end product of a rich and nutritious diet.
Written to help people store and process their own food and make their own ingredients.
A practical handbook about the astonishing range of ferments, that is more than just a recipe book.
www.walnutbooks.com /product_info.php/manufacturers_id/26/products_id/314?osCsid=3ecfb9e4eb3f9a344efea6af8f3cf405   (1352 words)

 BBC - h2g2 - Microbes - the Good They Do
Important food flavourings, such as monosodium glutamate (MSG) and the artificial sweetener aspartame, rely heavily on the fermentation processes of microbes such as brevibacteria.
We would never have had vinegar for our salads if not for our famous baker's yeast and a host of anaerobic bacteria fermenting carbohydrates to acid.
It is now known that this family of enzymes, called hydrogenases, catalyse a wide range of processes accompanied by the evolution or consumption of hydrogen, and that such activities are important in recycling organic matter in the environment.
www.bbc.co.uk /dna/ww2/A1021221   (1352 words)

 FAO Forum Conf 11 (Food processing) - June 2004
Where to start in improving the food fermentation industry in developing countries, is to be sure of the diversity of organisms involved and their individual roles in the process.
Traditional fermentation is generally described as "uncontrolled and dependent on microorganisms from the environment or the fermentation substrate for initiation of the fermentation processes".
A well adapted fermentation starter (often a mixed microbial population) can provide strong process control with minimal need for control instrumentation and is most suitable not only for the "low tech" environment of developing countries, but for the more sophisticated environment of developed countries as well.
www.fao.org /biotech/logs/C11/jun.htm   (13410 words)

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