food in biotechnology

8/12/2019 Food in Biotechnology

1/18

F O O D I N B I O T E C H N O L O G Y

MEGA KUSUMAWARNI [0104509022]

ENDAH PERMATA SARI [0104511004]

AMANDA SWARI PRASEPTI [0104511005]

PROGRAM STUDI BIOLOGI (BIOTEKNOLOGI)FAKULTAS SAINS DAN TEKNOLOGI

UNIVERSITAS AL AZHAR INDONESIA

2012


2/18

ntation

Fermentation is the conversion of a carbohydrate such as

sugar (sucrose, glucose, fructose) into an acid or an alcohol use

anaerobic respiration (absence of oxygen) by yeast or micro-

organism. The two most common types of fermentation are that of

alcoholic fermentation and lactic acid fermentation.


3/18


4/18

ntation

Alcoholic fermentation:

The pathway from private to ethanol is called

alcoholic fermentation and is catalysed by specific

microbial enzymes.


5/18

ntation

Lactic acid fermentation:

The pathway in which lactate or lactic acid is

produced as end product from private is known as

lactic acid fermentation.

There are certain animals cells that are

deprived of oxygen, temporarily carry out lacticacid fermentation.


6/18

AlQuran

And from the fruits of the palm trees and grapevines

you take intoxicant and good provision. Indeed in

that is a sign for a people who reason.QS An-Nahl (16) : 67


7/18

rmentation

Alcoholic fermentation, also referred to as

ethanol fermentation, is a biological process in

which sugars such as glucose, fructose, and

sucrose are converted into cellular energy and by

produce ethanol and carbon dioxide as metabolic

waste products. These yeast cells gain energy

from the conversion of the sugar into carbondioxide (CO2) and alcohol


8/18

rmentation

It begins after glucose enters the cell. Alcoholic

Fermentation is done by yeast and some kind of

bacteria using a range of enzymes. Yeasts areeukaryotic micro-organisms classified in the

kingdom fungi, they are neither plant or animal.

Not all yeasts are suitable for alcoholic

fermentation


9/18

rmentation

These yeast cells gain energy from the conversion

of the sugar into carbon dioxide (CO2) andalcohol


10/18

rmentation

Fermentation is needed to regenerate NAD+ from

NADH so that at least some ATP can be made in

glycolysis.

Electrons from NADH are added to pyruvate

(reduction) to produce alcohol (plants, yeast) or

lactate (animals, bacteria)


11/18

The Chemical Process Of Alcoholic Fermentation

C12H22O11 + H2O 2C6H12O6

C6H12O6+ Zymase 2C2H5OH + 2CO2+ ATP

In the alcoholic fermentation, sucrose and water reducewill turn into glucose. After that, the glucose that have

added yeast then will yielded ethanol and carbon dioxide.


12/18

Pathway of Alcoholic Fermentation
http://c/Users/Amanda%20S.P/Desktop/fermentation.swf


13/18

The Example of alcoholic

fermentation is in wine making.


14/18

Wine Making Processes

Destroy the grapes before the fermentation

process

Alcoholic Fermentation

Malolactic Fermentation

Wine


15/18

T H A N K YO U


16/18

Winemaking starts with inspecting the grapes. Add the prepared grapejuice which should be fairly smooth and free from all the skins andpips. Add sugar to the jar and stir it until it dissolves. Then add yeast

that's been dissolved in warm water. Stir your wine again until all theyeast has dissolved in the mixture.

Leave at a temperature between 20-27C to ferment for 25 days withthe lid loosely fitted and if you have one the airlock in place. Thisshould be half filled with clean water. It will help if you place thefermenting container on a surface that will allow you to siphon into

another container and don't keep looking at it during the fermentationas you can introduce infections. The temperature is important andshould be maintained as accurately as possible. Its better to be toocold rather than too warm and airing cupboards are a definite.

If the temperature drops below 20C (15-20C) is still okay but thefermentation will take longer. We would also recommend that heat

trays or brew belts are not used as additional heating aids, unlessthese have a time clock fitted to the plug, as we have found theseheating aids can actually produce too much heat if left for a long time.If you are struggling to maintain this temperature use athermostatically controlled immersion heater.


17/18

When fermentation is complete, add the contents of the Sachetof Stabiliser. If using tubs add sodium and potassiummetabisulphate as per manufacturer's instructions. Give the winea good stir this will remove the carbon dioxide gases which build

up during fermentation. Keep stirring for the next 48 hours. When the gas has been removed add finings to clear the wine.

Sachet of Finings B should be added first to the container andstirred for 30 seconds. If you are not using the kit then we wouldrecommend the Kwik-Clear 2 part finings. Use these finings at the

same time as you would add sachet A and B in this kit. After 2hours add the Sachet of Finings A and stir for 10 seconds. Thenimmediately add the Sachet of Fining C and stir for 10 seconds. Itis really important to add the finings as we have suggested.

Delicate bonds are formed between the various fining agents and

will be destroyed if these are no done in accordance with theinstructions. Each fining agent only needs to be folded into thewine. It is important that you do not proceed to the next stepuntil the wine is absolutely clear. Using the kit finings the wineshould be clear in 24 hours but can take up to 2-3 days.


18/18

Once you are sure the wine is clear you should siphon the clear wineinto a separate container. If you have not got a siphon kit you will notfind this easy. Start with the full container on a work surface and siphondown to the clean container on the floor being careful not to disturb or

siphon the thick sediment which will have settled at the bottom of thecontainer. You will probably need to make some adjustments to theacidity and sweetness levels. Do the sweetness levels first.

Adjusting Sweetness - Taste the wine and decide if it needs sweetening.Ignore all other factor like sharpness and acidity and roundness. All thesewill change in time. Most wines will need some form of additional

sweetness so don't be afraid to do this. Add sugar or better still grape juiceconcentrate. Keep doing this until the wine is to your taste. What the winewill really taste like won't be seen until the acidity has been adjusted, theOak Barrel extract has been added and the wine has had 3-4 weeks tomature.

Adjusting Acidity - Taste the wine now you have finished sweetening it anddecide if it is sharp enough for you. If its not add about one third of the

Sachet of Citric Acid. Dissolve well and leave to stand for 10 minutes beforere tasting. Keep repeating until you are happy with the taste. If in doubtleave it 24 hours and then retest the wine when your taste buds have had arest.

THANK YOU

food in biotechnology

Documents