...alcoholic and acetic fermentations. The alcohol fermentation was carried out at 30°C using yeast. Biomass, pH and Brix were evaluated daily during the fermentation. Acetic fermentation was carried out at 30°C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28°C) for 5 days. Biomass, pH and acid levels were monitored each 2 days. The performance of acetic bacteria isolated was also assessed by studying their glucose and ethanol tolerance. The study allowed the isolation of yeast coded Saccharomyces cerevisiae (LAS01) and an acetic bacteria coded Acetobacter sp. (ASV03) both occurring in the pineapple juice. The monitoring of successive fermentations indicated that the pineapple juice with sugar concentration of 20 Brix, seeded with 106 cells of Saccharomyces cerevisiae (LAS01) for alcoholic fermentation for 4 days and afterwards seeded with 106 cells of Acetobacter sp. resulted in 4.5 acetic degree vinegar at Brix 5.3% and pH 2.8 for 23 to 25 days. The study of glucose tolerance of the strain of Acetobacter sp. showed that the growth of acetic bacteria was important in a juice with high concentration of sugar. However, the concentration of ethanol did not effect on the acetic bacteria growth. These results enabled on one hand to improve the manufacturing technology of vinegar from fruits and on the other hand to produce a starter of yeast and acetic bacteria strains for this production. | | INTRODUCTIONDeveloping countries...
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...Their Rate of Carbon Dioxide Produced During Fermentation Abstract Fermentation is the metabolization of sugars with carbon dioxide being produced as a result. Using yeast to ferment different types of sugars, we tested the rate of carbon dioxide production. Our findings of sucralose producing a slower rate of carbon dioxide than glucose during fermentation, are supported by the fact that polysaccharides are harder to break down than monosaccharides. Polysaccharides are complex sugars, or chains of monosaccharides, so they are harder and take longer to be broken down and metabolized. Introduction Glycemic Index is described by how fast your body converts the carbohydrates...
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...INTRODUCTION Microorganisms are used extensively to provide a vast range of products and services. They have proved to be particularly useful because of the ease of their mass cultivation, speed of growth, use of cheap substrates (which in many cases are wastes) and the diversity of potential products. Their ability to readily undergo genetic manipulation has also opened up almost limitless further possibilities for new products and services from the fermentation industries (Trevor Palmor, 2004). Microorganisms are a large and disease group that exist as its single cell or cell cultures. These include bacteria, fungi, algae, protozoa and infectious agents at the borderline of life. Microbes are present most abundantly in soil, atmosphere and water plays a important role in the biochemical agent for the conversion of complex organic compounds into simple organic compounds (Glazer and Nikaido, 1995). Microorganisms are closely associated with health and welfare of human beings. Some Microorganisms are beneficial and others are detrimental. For example, Microorganisms are involved in the making of yoghurt, cheese and wine, in the production of Penicillin, interferons and alcohol, and the processing of industrial and domestic wastes. Microorganisms can cause disease, spoil food and deteriorate materials like iron, pipes, glass lenses and wood pilings (Glazer and Nikaido, 1995). Most of these Microorganisms irrespective of their origins, were subsequently modified by conventional...
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... Introduction * Question: Will the size and shape of our yeast colony change if different forms of nutrients were used? * The objective of our experiment is to test the effects of lactose and dextrose on yeast development. * Our hypothesis is that changing the sugar from dextrose to lactose will decrease the colonies because less carbon dioxide will be produced. Methods * We isolate two types of yeast colonies (normal yeast and starved yeast) which contain dextrose and lactose. * We put 50microliters of normal broth in a normal agar plate containing dextrose and another normal agar plate containing lactose * We use the glass spreader to move the broth around the agar plate to get an even covering. The glass spreader is in a cylinder containing ethanol. * We put 50microliters of special broth in starved agar plate containing dextrose and lactose. * We grow them for seven days Independent variable is the yeast plate containing dextrose and dependent variable is yeast plate containing lactose. We plan to look at the sizes of colonies to find out whether there was an increase or decrease in them. This will help us to reject or not to reject our hypothesis. Reference Ratcliff, W. C., Denison, R. F., Borrello, M., & Travisano, M. (2012). Experimental evolution of multicellularity. Proceedings of the National Academy of Sciences, 109(5), 1595-1600...
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...(French word for "matchstick"). Almond Paste; A mixture of finely ground almonds and sugar. Angel Food Cake: A type of cake made of meringue (egg whites and sugar) and flour. Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue. Baba: A type of yeast bread or cake that is soaked in syrup. Babka: A type of sweet yeast bread or coffee cake. Baked Alaska: A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven. Baking Ammonia: A leavening ingredient that releases ammonia gas and carbon dioxide. Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup. Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried. Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit. Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when fried. Blanc Mange (bla mahnge): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin. Bloom: A whitish coating on chocolate, caused by separated cocoa butter. Blown Sugar: Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon. Bombe: A type of frozen dessert made in a dome-shaped mold. Boston Cream Pie: A sponge cake or...
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...a unique mix of art and science that consists of a number of key steps. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. During mashing, the malt starches are converted to sugars. The sugar rich water is then strained through the bottom of the mash and is now called wort. The wort then goes to the brew kettle where it is brought to a boil. During this stage, hops are added at different times during the boil for either bitterness or aroma. The wort is then cooled and aerated, and brewers' yeast is added for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content, more protein, less starch, and a thicker husk than two-row...
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...comosus) Peelings Through Simultaneous Saccharification and Fermentation Using the Yeast Saccharomyces cerevisiae AN INVESTIGATORY PROJECT SUBMITTED AS AN ENTRY TO THE 16TH INTERNATIONAL ENVIRONMENTAL PROJECT OLYMPIAD (16TH INEPO) 16. INEPO ÇEVRE PROJE OLİMPİYADI FATİH KOLEJİ (FATIH COLLEGE) ISTANBUL, TURKEY 1-4 JUNE 2008 Avril Rodiel Bries Quezon City Science High School (Regional Science High School for NCR) REPUBLIC OF THE PHILIPPINES- CUMHURIYET FİLİPİNLER School Year 2007-2008 Mr. Noel Pablo Diaz Research Adviser Abstract: On average, 435,000 metric tons of pineapples are produced annually in the Philippines, which is one of the country’s leading commercial fruit products. However, there are a lot of unused excess parts of the pineapple, notably the peelings, which are considered as waste and contribute to the country’s garbage problem. There is a global oil crisis, as the demand for petroleum increases each year while our supplies are rapidly being depleted. Bioethanol, a principle biofuel, is a natural alternative to gasoline. One solution to both dilemmas is to produce bioethanol from pineapple plant peelings. This will be made possible by extracting the glucose content of the peelings and fermenting it through the process of Simultaneous Saccharification and Fermentation (SSF) using the yeast sample. Peel samples, coming from Ananas comosus, will undergo a series of physical...
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...fuel is constantly increasing, giving rise to a challenge on energy sufficiency. Negative impacts, such as greenhouse gas (GHG) emissions, are associated with the combustion of these petroleum-based fuels (MacLellan, 2010). Major GHG contributors identified by the United States Environmental Protection Agency (EPA) include industry (20%), residential and commercial (11%), and agriculture (8%) (Bogart, 2013). Adverse effects on health and the environment of using petroleum-based fuels, thus, urge scientific community to search and develop alternative renewable fuel to replace the current and existing petroleum-based fuels. Biofuels have been demonstrated by several researches to reduce GHG emissions as compared to gasoline (petrol) (Leen, 2012). Among the alternative biofuels, bioethanol has received considerable attention in transportation sector because of its utility as an octane booster, fuel additive, and even as neat fuel (Mudliar, et. al., 2009). Bioethanol can be derived from organic materials, such as energy crops like corn, wheat, sugar cane, sugar beet, and cassava, among others (Neves, et. al., 2007). However, due to their primary utility as food, these crops cannot provide the global demand for bioethanol production. Among other feedstock for bioethanol production, biomass has been reported ideal and well-suited because of its large-scale availability, low cost, and environmentally benign production (Brodeur, 2011). Feedstock biomass is an organic matter that...
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...agricultural countries in Asia is the Philippines that wealthy when it comes to different varieties of vegetables, fruits and other edible crops that provide people the basic needs in life. But it is also a fact that some of these products cannot be improved due to lack of knowledge on how these products can be transform into food. Philippines have numerous crops and still not all aware of many different vegetables here thus they are not aware of the countless nutrients they can get from it. A remarkable nutrient that gives benefits that can improve one’s health. Since Philippines have been conquered by many races, it is possible to adopt some of their culture and one of the greatest impacts on us was the Spaniards. As the time goes by, Spaniards introducedsome of their food like the braso de marcedes, champorado, ensaymada, mechado, pan de sal, polvoron and many more. Filipinos inherited Pan de sal from the Spaniards who once colonized the country, but as the years passed Filipinos made some revisions and declared as our own. Way back 16th Century, the Spaniards introduced the breads that comes in rolls and served during breakfast. Spaniards trained Filipinos on how to make bread and until now, the techniques are still there. Pan de sal, which literally means “bread of salt”, is typical Filipino bread that is traditionally served as a breakfast roll. Pan de sal is made of flour, yeast, sugar and salt knitted and cut into tiny squares and covered by bread crumbs and baked...
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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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...a person has high blood sugar. This can happen either because the body does not produce enough insulin, or because the cells in the body do not respond to the insulin that is produced. Insulin is the hormone that unwinds the cells of the body, allowing glucose to enter and fuel them. Type 1 diabetes results from the body’s failure to produce insulin. This type of diabetes is usually diagnosed in children and young adults. Another name for this type of diabetes is juvenile diabetes. Type 2 diabetes is the most common form of diabetes. In this type either the body does not produce enough insulin or the cells ignore the insulin the body produces. Another type of diabetes is Gestational diabetes, which only occurs in women because it shows up during pregnancy. (Schütze, Rix, Laws, Passey, Fanaian & Harris, 2012) Diabetes can be a serious lifelong disease; which can lead to heart attacks, kidney failures, blindness, and even death. Type 1 diabetes also known as juvenile diabetes is characterized by the body’s immune system destroying insulin-producing cells in the pancreas. Insulin helps the body store Glucose (sugar) in the body. This being said the body cannot regulate blood sugar, and glucose levels rise in the body. Type 1 diabetics need to regulate their blood sugar by taking insulin shots and like both forms of diabetes regulating what is eaten. Because their body is not producing enough insulin they need to take insulin shots to live. This type of diabetes is diagnosed...
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...United States Patent [191 [11] 4,418,086 Marino et a1. [45] Nov. 29, 1983 [54] EXPANDED TEXTURED PROTEIN PRODUCT AND METHOD FOR MAKING SAME [56] References Cited U.S. PATENT DOCUMENTS 3,623,885 11/1971 3,745,021 7/1973 [75] Inventors: Richard P. Marino, Bedford Hills; Hamdy .......................... .. 426/802 X Middlesworth et a1. ..... .. 426/805 X 3,857,968 12/1974 3,968,269 7/1976 Haas et a1. .................... .. 426/805 X Payne et al. .. .... .. 426/802 X Richard J. Rothamel, Ossining, both of N.Y.; William C. Rieken, Jackson, 4,031,267 6/1977 Berry et a]. NJ. 4,190,679 2/1980 Coffee et a1. ................. ., 426/805 X [73] Assignee: General Foods Corporation, White Plains, NY. ..i.... . . . . .. 426/802 X Primary Examiner——R0bert A. Yoncoskie Attorney, Agent, or Firm—Thomas R. Savoie; Daniel .1. Donovan [21] Appl. No.: 343,603 [57] ABSTRACT An expanded protein product is made by extruding a [22] Filed: mix containing a proteinaceous material, an animal or vegetable fat, a non proteinaceous and non-farinaceous Jan. 28, 1982 extrusion agent, sulfur and/0r sulfur compound, plasti [51] [52] Int. ‘Cl.3 .......................... .. A23L 1/31; A23J 3/00 U.S. Cl. .................................. .. 426/302; 426/331; [53] cizers and water from a high pressure zone to a low Field of Search ............. .. 426/641, 656, 657, 802, 426/623; 426/641;...
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...by Leng Hong, Grazy (0630400033) A Final Year Project Thesis (ENV4071; 3 Credits) submitted in partial fulfillment of the requirements for the degree of Bachelor of Science (Honours) in Environmental Science at BNU-HKBU UNITED INTERNATIONAL COLLEGE Novembers , 2009 DECLARATION I hereby declare that all the work done in this Project is of my independent effort. I also certify that I have never submitted the idea and product of this Project for academic or employment credits. ___________________ Leng hong, Grazy (0630400033) Date: ___________________ Acknowledgements I am grateful to my project supervisor, Dr. C. F. Yu, Assistant Professor of the Environmental Science Program at UIC. He gave me guidance throughout the whole project. Also, I deeply appreciate Prof. Daniel Ruan, the head of the Department of Environmental Science in UIC, for his expert advice, instruction, and technical supports for the whole year. Thanks are also attributed to Car Wu, Sunshine Chen ,the Laboratory Technician at UIC, who provided useful directions and helpful comments during the project. Finally, I would like to give credits to all other laboratory technicians, for their valuable advice. And to all my classmates, who provided me with encouragement throughout the whole project. ___________________ Leng Hong, Grazy (0630400033) ...
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...TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Abstracts Table of contents CHAPTER ONE 1.1 INTRODUCTION 1.2 HISTORICAL REVIEW CHAPTER TWO 2.1 CONCEPT OF FOOD SPOILAGE 2.2 SPOILAGE MICRORGANISMS CHAPTER THREE 3.1 SPOILAGE MICRORGANISM IN FRESH WHOLE FRUITS 3.2 UNUSUAL CHARACTERISTICS OF SPOILAGE MICRORGANISMS 3.3 SOURCES OF MICROBIAL CONTAMINATION OF CITRUS FRUITS CHAPTER FOUR 4.1 MICROBIAL SPOILAGE OF FRESH CUT FRUITS 4.2 MICROBIOLOGICAL SPOILAGE DEFECTS OF FRESH-CUT CITRUSFRUITS 4.3 IMPACT OF MICROBIOLOGICAL SPOILAGE 4.4 INTRINSIC AND EXTRINSIC FACTORS OF SPOILAGE MICRORGANISM CHAPTER FIVE 5.1 PREVENTION AND CONTROL OF MICROBIAL SPOILAGE IN CITRUS FRUITS 5.2 SUMMARY AND CONCLUTION REFERENCES CHAPTER ONE 1.1 INTRODUCTION Consumption of citrus fruits and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-caloric food products with fresh-like characteristics. In addition, there is scientific evidence that consumption of Citrus fruits and vegetables helps prevent many degenerative diseases such as cardiovascular problems and several cancers (Rico et al., 2007). Fresh fruits have a natural protective barrier that acts effectively against most plant spoilage and pathogenic microorganisms. However, as a consequence of inappropriate manipulation during the handling, cutting, shredding, and maintenance of the fruit at ambient temperature and storage conditions, both...
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...Sir Garin, for his full dedication in guiding us till the end of our study. Also, the researchers want to thank and acknowledge the BSU-Secondary Laboratory School headed by the principal, Mrs. Emelda E. Villa for letting us conduct our study at SLS Laboratory room, for the guidance and encouragement. For our own CTE dean, Ma’am Imelda Parcasio for allowing us to conduct experiment at SLS, and to or our dear classmates, church mates, friends, and family for their unending support and empowerment. The care they show prior to the accomplishment of the research study INTRODUCTION Background of the Study Every morning and every break is the times where we have our coffees. Part of our coffees are breads or a hot pandesal served. With the effect of modernization, many foods today are being made either genetically modified or added with synthetic flavors to cater the taste and fashion of today’s generation however, researches tells that this foods are dangerous to our health because of the chemicals used in preparing or as an ingredient to the foods. As disapproval to these synthetically made products the department of agriculture is urging people to use organic foods in making their products. Strawberry Historical Background There are many explanations on how strawberry got its name, some believe that the name came from the practice of placing straw around the growing plants for protection, others...
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