...How Fermentation can be used in Food Preparation During food preparation fermentation can be used to prevent the bad bacteria from growing and encourage the growth of the good microorganisms in it. A way fermentation can be used in food preparation is called “pickling” or “lacto-fermentation”, this process is mainly used for vegetables. The vegetable is usually saturated in a salt brine, permitting the growth of bacteria that eat the vegetable’s sugars and produce tart-tasting lactic acid. When making bread, fermentation can be used by adding yeasts to dough to digest sugars that are resultant from starches in dough and produce carbon dioxide, causing the dough to rise. When making different cheeses milk bacteria gets digested with the milk sugar lactose and produces lactic acid, which acts with the enzyme rennet to curdle the milk. The whey then gets drained off and the curds get compressed together, which a variety of microbes then develop into actual cheese. Microorganisms used in cultured dairy products Lactic acid Bacteria and fungi are the microorganisms mostly used in yogurt and cheese. Microorganisms used in these cultured dairy products are called starter cultures. As these microorganisms grow in milk, they change lactose into lactic acid. The Lactic acid bacteria are split into two groups which are lactococci and lactobacilli .Enzymes created by the starter culture microorganisms is accountable for the product's...
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...ingredients that come together to make this delicious masterpiece. A cheeseburger would not exist without the bun to hold all of the ingredients together. The bun is made of flour, a starch or long chains of sugars molecules known as polysaccharides, yeast, salt and water. Flour, or grains are comprised mainly of wheat. When these ingredients mix, the flour gums up and absorbs all the water to produce a protein matrix called gluten. Gluten is elastic and holds the bread together to give it structure. As you knead the dough, the yeast, a living single cell creature, begins to eat the starch. When the starch is consumed by the yeast, carbon dioxide is produced. The process of microbes producing gas from starches and sugars is known as fermentation. When the CO2 gas is heated, it expands, making the bubbles inside the dough larger and inflates the elastic gluten. When the dough is placed in an oven at 400°F, the yeast become more active and produce CO2 faster. But when it becomes too hot, the yeast microbes die and expansion stops. The air pockets set and give the buns a...
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...How the Ingredients Found In Beer are Beneficial to Our Health Drinking beer for some people who likes to go to the party or just relaxing their body is a habit. However, some people think beer is the alcohol drink that effects bad habit, cause be hangover, and has high risks for some diseases. Besides that, some people consider that consuming beer intake too much can damage the body’s digestive system, kidney, and fetuses of pregnant women. Apparently that drinking beer has positive effects to our health as long as normally consumption though consuming of beer has the bad effects too such as bad habit, hangovers, and addiction. However, several study says that benefits of beer consumption is able to minimize some of disease symptoms. Beer consist of 5 main ingredients (Water, Malt, Barley, Hops, Yeast), but some sources says that 3 of the ingredients (Water, Malt, Yeast) are useful to reduce the risk of kidney stones, diabetes, and gastric acid, which means has certain good effects to our body. The first main ingredient that are useful for beer is 93 percent comes from Water. Water in beer should free and clean from bioligical, physical, and chemical contamination in brewing. Water containing oxygen and soda in beer which able to allow oxygen to the kidney so it will help avoid kidney disease, and give fresh oxygen to kidney stone. You can imagine how importants it is for our body. Researches from Finland has completed their study and says that drinking beer can reduce...
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...Growing World of Camellia Sinensis Tea originated 5,000 years ago and now has more than 3,000 different variations. Ever since it was originated, it has made a historical and a cultural significance in the world. All classes of tea derived from the same plant, Camellia Sinensis. Isn’t it surprising that teas with different flavor and aroma are made from the same leaf? As time passed, tea began to be drunk as something that satisfies thirst and as a table luxury. Tea also has many medical applications as Bencao Shiyi, a Chinese classical pharmaceutical book, has states, “Drinking tea for a long time will make one live long to stay in good shape without becoming too fat and too heavy.” It is said that tea was first discovered by the second emperor of China, Shen Nung. Legend has it that while boiling some drinking water, tea leaves blew into his pot. He found the flavor pleasant. He then experimented with the leaves and discovered that it has some medicinal properties. He acknowledged it gave one "vigor of body, contentment of mind, and determination of purpose." He began cultivating the plant for the benefit of his nation. In the early days tea was primarily used as medicine and was very bitter. It took three centuries for the drink to become popular in China. Due to its popularity during the Tang Dynasty it became taxed commodity. Preceding Ming Dynasty, tea was manufactured for strictly for import in China. It was not until the early 1600s that the Dutch introduced...
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...using wine for industrial purpose, for example in perfume production. Further, the distilled wine was used for the medicinal purpose (Shapin, 12). The information regarding the first wild grapevine cultivation is still uncertain (Brown, 145). Grapes grow in Azerbaijan, Armenia, Georgia, southeastern and coastal Turkey, the northern Levant and northern Iran. The fermenting of wild grape was easier due to the development of pottery in the Neolithic period. One of the oldest wineries discovered was in vayot dzor, in the Arena- 1 cave. In the site, there were fermentation vats, cups, jars and a wine press (Brown, 145). Wild grapes vines and seed were also found. In early Bronze Age, there were plenty of domesticated grapes in the near east. Further, there is an evidence of wine production in Egypt and Sumer (Shapin, 12). According to McGovern (270), in the modern world there are many myths told regarding the fermentation and cultivation of the first grapevine. In the bible book of Genesis, production of wine was first mentioned following the famous great flood. It continues to explain that one time when Noah was drunk he exposed himself to his children. The resulting curse that was adapted to describe African slavery and the black...
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...on December 27th 1822. Louis Pasteur comes from a poor family of tanners, not a likely place for such a person to sprout from. He was an average student early on in his life and was also very good at painting and drawing. In 1840 the young Louis acquired his Bachelor of Arts degree and two years later in 1842, his bachelor’s in science, at the École Normale Supérieure. In 1848 he shortly worked as a professor of physics, and a year later became a professor of chemistry at the University of Strasbourg. At this university he met and later married Marie Laurent, whom he had 5 children with. Sadly of his five children only two of them lived all the way to adulthood, the others killed by a disease called typhoid. This is actually the reason that Pasteur decided to try to find cures for the multiple diseases that had killed his children. Pasteur has had many impacts on biology, such as pasteurization and certain cures for diseases and vaccines. Focusing on pasteurization, he was faced with a problem nobody could seem to answer. Why did some wine go bad and why didn’t some? He sought to find the answer to this question. Looking at the ‘bad’ wine through a microscope revealed many germs within the wine. In order to kill these germs within the ‘bad’ wine he attempted to boil the wine and then cool it down. This method was successful and like many other narcissistic scientists he named it after himself, Pasteurization. Furthermore he wanted...
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...A superb blend of specifically formulated of good bacteria (probiotics) FLORA BABY is designed for the enhancement of the colon in the intestinal tract of children. Its intensive properties allow for the combination of its flavorless powder with various cool or warm drinks for healthy consumption. Children, most times have a difficult time of taking supplements, FLORA BABY now allows parents to easily provide probiotics to children. FLORA BABY provides 5 strains of probiotics that synergistically enhance a healthy micro bacterial environment in the intestinal tract of children. While considered a bacteria, probiotics are friendly and beneficial with the immense means of supporting existing conditions in children. Probiotics inhabit the small...
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...its fish from their nets. Many countries and local farms have developed this global mechanism for sushi which has made it so popular and delicious product for consumers. How did Sushi become Global? Like some cuisines in Japan, the sushi incorporated many foreign influences. The history of sushi is much like the food itself simple, adaptable enough to satisfy consumer budgets ranging from fast-food to stratospheric levels. We can trace sushi's origin back to the 4th century in Southeast Asia. As a preserved food, the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This type of sushi is called Nare-zushi (original style of Sushi) was taken out of storage after a couple of months of fermentation, and then only the fish was consumed while the rice was...
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...BURUNDI COFFEE EXPORT COMPANY By Benjamin TURIKUBWAYO Business plan April 2010 EXECUTIVE SUMMARY What is the product ? Burundi coffee is unknown at international market. This is not because coffee growers cannot produce a good quality; it is simply because the coffee produced is not processed to meet the market standards. Burundi coffee company will work with coffee growers to produce specialty coffee by using high quality standards in the processing of the coffee cherry then market it to roasters in the US and Europe. What is the market size? Statistics from the International coffee organization show that there is a decrease in the coffee export in the year 2010 compared to year 2009. “World coffee exports amounted to 7.1 million bags in February 2010, compared with 8.7 million in February 2009. Exports in the first 5 months of coffee year 2009/10 (Oct/09 to Feb/10) have decreased by nearly 11% to 35.6 million bags compared to 40 million bags in the same period in the last coffee year. In the twelve months ending February 2010, exports of Arabica totaled 59.4 million bags compared to 63.8 million bags last year; whereas Robusta exports amounted to 33.2 million bags compared to 34.4 million bags"1. This shows that there is a big demand on the market even thought the prices have been affected by the global economic downturn. BCEC will work with a Switzerland company (SCHLUTER sa) specialized in coffee export to Europe and USA market. BCEC expected production capacity...
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...Wine - historical & Archaeological OVERVIEW INTRODUCTION: Archeological studies of alcohol can provide deep insight into societies past and present. Around the world and throughout time, humans demonstrate a nearly universal proclivity towards alcoholic beverages. As cultural anthropologist David Mandelbaum writes, cultural attitudes towards alcohol vary around the world from adoration to proscription of drink, but there are few cultures [1]that completely ignore alcohol (Mandelbaum 1965: 281). Distillation of hard spirits happened only in recent times and for much of human history, wine and beer[2] were the only alcoholic beverages available for common consumption (if a bar or tavern was present in a particular culture). Archeological evidence shows that while during the last 10,000 years alcohol consumption was common, it was also uniquely culturally contextual. Dutch archeologist Marijke Van der Veen claims that “[studying] the production, preparation, consumption, and disposal can help identify the social context of food” (Van der Veen 2006: 407). A more traditional archeological approach focuses less on the production of food due to its “transient nature”.[3] Ethnographic research can provide more information about consumption practices as can historic sources, but we need more information from actual artifacts found at sites around the world. With artifacts, we can provide a more conclusive picture of how different cultures produced, consumed, valued or...
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...Anass Ribeiro Lab Prelab Background: Pickling is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). This process is used in order to preserve perishing foods for long periods of time and is also intended to add a more salty and sour taste to the food. The dills are covered in certain acids which are used to help preserve the food for months. The many varieties of pickled and fermented foods are classified by ingredients and its method of preparation. Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar. Other methods of food preservation that involve using acids to preserve foods are canning foods and sealing food, refrigerating, and also boiling as well. There are many safety precautions that are very important when it comes to food processing. The process of pickling involves working with different acids at different levels which...
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...What is Microbiology? Microbiology is the study of organisms too small to be seen with the naked eye. Originally, emphasis was placed on harmful micro organisms which cause disease or spoilage of beverages and food, but it is now recognized that many microbes have essential roles in our ecosystem or can be used to accomplish beneficial tasks. Human history is full of examples of major devastations caused by bacteria and viruses. Some of these historically important diseases still occur, such tuberculosis and yellow fever. Microorganisms are evolving to cause new infectious disease problems such as Lyme disease and AIDS, which capture public attention. Control and eradication of infectious diseases remain important goals of many microbiologists. The recognition that microorganisms were responsible for what was earlier thought to be "spontaneous generation" opened the door to industrial (pharmaceutical, chemical, energy) and food microbiology, technologies which contribute substantially to today's way of life. Microorganisms in soil and water are essential in the transformation of carbon, nitrogen, oxygen, sulfur and iron to products needed by plants and animals. In various ways, microbes participate in environmental cycling and degradation and global change. In the last few decades, microorganisms have been recognized as ideal model systems for the study of basic biological processes. More recently, microbiologists have brought an exciting dimension to the study of biology...
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...Fermentation is the production of alcohol from sugars through the action of yeasts. It is the basis of all alcoholic beverages. Distillation is also used to produce some types of alcohol. It involves the evaporation and condensing of alcohol vapors to raise the alcohol content above fifteen percent. Before the American Revolution, alcohol was drunk more than water and drunkenness was viewed as a misuse of a positive product. After the revolution, it was seen as an agent of evil and the cause of serious problems. It was the first psychoactive substance to become demonized in America. Later, it was found that heavy drinking will cause health problems and that alcohol addiction should be seen as a disease. Temperance societies were created to promote...
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...CHAPTER I INTRODUCTION I. IMPORTANCE OF THE STUDY This study was conducted to produce an alternative source of vinegar out of banana peel. It is very convenient because the Philippineshave an abundant plantation of banana plant. Our country grows many different varieties of bananas. Rather than throwing the banana peelings in the waste or tossing them in a compost bin, we can use them to make an alternative source of vinegar. The result of this study is significant to the society. Nowadays, almost all products have increased their prices. So when the time comes that the branded vinegar we’re using at home also increases its price we don’t have to worry because we already have an alternative source of vinegar.Aside from that, you can also earn money by introducing this product to your friends or neighbors. CHAPTER II RELATED LITERATURE BANANA A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. (In some countries, bananas used for cooking may be called plantains.) The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starchcovered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. Musa species are native to tropical Indomalaya and Australia...
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...Executive Summary One thing we know for sure, the young generations today has greater risk from certain drinking habits. They are more prone to peer pressure among their group of friends or even within the family. They are more likely to drink alcohol and develop bad drinking behaviors. The cultural background also has had a huge impact on the young Marshallese kids. Parents, nowadays, are not that strict as they used to be back in the days. Even though there is an age limit on when a person can drink, that doesn’t stop the kids from experimenting. Curiosity and their surroundings lead them to wanting to try alcohol consumption. Vendors, clerks, stores and even parents should be educated on what danger alcohol can do to one’s body. We, the Marshallese people, can stop this cycle if we just stop, look and listen to our surroundings and not be in denial that alcohol has crept and destroyed our lives. We should face it and shouldn’t be afraid to fight alcoholism. Introduction: We may not be aware of the dangers alcohol can do to our bodies. I believe, us, the Marshallese people are blinded by the effects it has on us, simply because we weren’t educated about it and because mostly everyone drinks. As I was doing my research and my observations on the young Marshallese people under the influence of alcohol, I realized, I too, didn’t know anything about alcohol, except that I didn’t want to try it because I’ve seen how stupid people can get. I didn’t know, it can affect your...
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