Other slides in this set

Slide 2

Preview of page 2

Here's a taster:

Fermenter
Inside the fermenter, they are
Paddles rotated to evenly distribute the
mixture.
Cold water is pumped through this
Water to reduce and maintain the
Jacket temperature. Respiration by
microorganisms heats it up.
Measures a range of conditions
(temperature, pH, oxygen
Data
concentration); measurements
logger
can be used to adjust the
conditions in the fermenter.
Products are removed, all at once
Products in batch culture or bit by bit in
continuous.
Provides oxygen for respiration.
Must be sterilised so no extra
Air supply
microorganisms contaminate the
fermenter.…read more

Slide 3

Preview of page 3

Here's a taster:

Soy Sauce Production
· Soy sauce is the most popular fermented food in China, Japan and much of
the rest of Asia. It is regarded as an indispensable culinary component, being
used as a flavouring for an enormous range of dishes. It is acidic, salty, amino
acid-rich and mildly alcoholic. The predominant amino acid present is
glutamic acid; it is this component which is mainly responsible for the flavour
enhancing properties of the sauce.
· The widely used flavour-enhancing food additive monosodium glutamate is
the synthetically derived sodium salt of this amino acid, whose organoleptic
properties were originally recognised following the identification of its
presence and role within soy sauce.
· Although, as with other foods, soy sauce production processes differ in detail,
all incorporate fermentation principles similar to those involved in both
yoghurt manufacture and also brewing. The product is nutritionally valuable,
versatile and in widespread use.…read more

Slide 4

Preview of page 4

Here's a taster:

Flow chart for commercial production of soy sauce
· Soya beans soaked, then pressure-cooked
· Resulting mash mixed with flour derived from roasted wheat
· Culture of the fungus Aspergillus oryzae added
· STAGE 1: Incubated for 3 days at 30°C
· Mixture heavily salted
· Add lactobacillus bacteria
· STAGE 2: Incubated in deep tanks for 3-6 months at 15°C, rising to 25°C
· Left to 'age' for another 4-5 months
· Solids filtered off, liquid collected
· Liquid pasteurised, filtered again, then soy sauce bottled…read more

Slide 5

Preview of page 5

Here's a taster:

Stage 1 Aspergillus oryzae grows under aerobic
conditions, releasing the enzyme amylase. This
breaks down starch molecules into (smaller) sugar
molecules. Proteins are also digested, again
yielding smaller molecules. The products of both
processes are used as food by yeast and other
microorganisms in the second stage.
· Stage 2 The conditions in the deep fermentation
tanks are ideal for the growth and reproduction of
lactic acid bacteria which, as in yoghurt
production, produce lactic acid and cause the pH
to drop. Also, yeasts are active, producing alcohol…read more

Comments

No comments have yet been made

Similar Biology resources:

See all Biology resources »See all resources »