文档介绍：Chapter 9 microbe and fermented foods
Fermented foods
Fermented foods is made from the material after a series of ideal and important biochemical and physiological changes catalyzed by the enzyme produced by the microbes such as bacteria, yeast and mould.
definition
Foods fermented by bacteria
Lactobacterium and its fermented products
Lactobacterium and fermented dairy products
Bacillus subtulis (natto) and natto fermentation
Section A
Lactobacterium and its fermented products
Lactic acid bacteria is a group of bacteria that has the ability to convert fermentative carbohydrates into lactic acid.
Lactic acid fermentation types
Homolactic fermentation
more than 90% metabolites are lactic acid,
Heterolactate fermentation ,other products such as ethanol and CO2 may be formed
Bifidum pathway
Microbes in heterolactic fermentation
Leuconostoc mesenteroides(肠膜明串珠菌)
Lactobacillus brevis(短乳杆菌)
Lacmanitopoeum(甘露醇乳杆菌)
Sauerkraut (泡菜) and microbes
微酸阶段
酸化成熟阶段
过酸阶段
Lactobacterium and fermented dairy products
Yogurt
Cheese
Acidic cream
Acidic butter milk
Acidophile bacteria milk
kefir
Basic technics for yogurt
Purchasing of material milk原料乳收购
Quality examination and standardize
sterilization
配料mixing
homologonization
Innocullating
fermentation
refrigeration
Quality examination
Leave factory
Bacteria used in the yogurt fermentation
us thermophilus
Lactobacillus bulgaricus
Lactobacillus aciditicphilus
Bifidobacterium