Transcription of Fermentation Products - EOLSS
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Fermentation Products - EOLSS
CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY Vol. V - Fermentation Products - K. Chojnacka Fermentation Products . K. Chojnacka Institute of Inorganic Technology and Mineral Fertilizers, Wroc aw University of Technology, Poland Keywords: Fermentation , food Products , chemicals, pharmaceuticals, feeds, lactic acid, ethanol, bacteria , yeast, molds, fungi , chemical engineering Contents 1. Introduction Definition TE SS. History Theory S. Benefits and Pitfalls of Fermentation R. Effect on Foods AP L. 2. Fermentation feedstocks H O. Microorganisms Nutrient Sources C E. Equipment and Conditions of Fermentation 3. Food Fermentation Products E O . Milk Products Curdled Milk Sour Cream Yogurt PL C. Kefir Koumiss M ES. Cheese Vegetables Sauerkraut SA N. Pickles Olives U. Starchy Plant Foods Cereals, Tubers and Roots Cereals Roots and Tubers Breadmaking Proteinaceous Leguminous Seeds and Oil Seeds Soy Products Nuts Cocoa and Coffee Meat and Fish Products Meat Fish Alcoholic Beverages Fermented, not-distilled Fermented, distilled Vinegar and Other Food Acids Encyclopedia of Life Support Systems ( EOLSS ).
bacteria, yeast, molds or fungi which produce a specified product. 1.2. History . ... Bacteria produce lactic acid which conserves food 2) Pasteurization – heat treatment to ... 1900’s Aseptic fermentation (exclusion of unwanted microorganisms) 1 New fermentations
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