...Alcohol Fermentation Alcohol fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae Bread fermentation During the fermentation process of bread, sugar is converted into alcohol and carbon dioxide. The carbon dioxide will form bubbles, which will be trapped by the gluten of the wheat causing the bread to rise. Because the bread fermentation takes a short period, only small amounts of alcohol are formed, most of which will evaporate during the bread baking process. Therefore, you won't get drunk by eating bread! Wine fermentation Saccharomyces is responsible for the alcohol fermentation of wines. Grape juice contains naturally high levels of sugars. These sugars are converted into alcohol and carbon dioxide. Natural fermentation can yield wines with an alcohol up to 16 percent. Lactic Acid Fermentaton Lactic acid fermentation is caused by some fungi and bacteria. Lactic acid fermentation is used throughout the world to produce speciality foods. The presence of lactic acid, produced during the lactic...
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...Abraham Cervantes Biology 107 Mr. Koningsor November 17, 2013 Field Trip: Fermentation On my public tour at the Ballast Point I had a great tour guide that told me many interesting facts about different ways of fermentation. I was only told of the ways of fermentation but not on how they worked or for what. One of the productions of fermentations that I learned about was known as ethanol fermentation which produces lactic acid for alcoholic beverages. Ethanol fermentation is the transfer or conversion of pyruvate into ethanol and carbon dioxide. The second fermentation method I learned was lactic acid fermentation where two bases of fermentation are being used. There is the heterolactic fermentation where many acids can be produced and also many alcohols can be produced too. There is also the homolactic fermentation where lactic acid is being produced from the pyruvate. When I was first learning about fermentation I didn’t know that there was so much to it like I learned at the tour and also researching up on the process. I am a beer connoisseur and the fact that I was able to see all the methods and ingredients of the beer being applied and fermented was astonishing. Now I completely understand the process of fermentation, where the anaerobic digestion generates adenosine triphosphate ( ATP) then creates a compound such as carbohydrates. The ingredients of making beer is hops, yeast, sugar, water, and malted barley but there is other breweries that can add other...
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...J. Chem. Chem. Eng. 5 (2011) 897-902 Remote Control of Fed-Batch Fermentation Systems Eric Moreau3, Floyd Inman, III1, Sunita Singh2, Heather Walters1 and Leonard Holmes1* 1. Biotechnology Research and Training Center, University of North Carolina at Pembroke, Pembroke, NC, USA 2. Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India 3.Université de Picardie Jules Verne, Amiens, France Received: June 14, 2011 / Accepted: July 11, 2011 / Published: October 10, 2011. Abstract: Bioreactor operation requires continuous monitoring of fermentation parameters and real-time control over bioreactor devices. Remote monitoring and control of the bioreactor’s computer via the Internet avoids the necessity of personnel being continually onsite during operation. A two liter Sartorius-stedim Biostat® A Plus fermentation system was networked and interfaced with the commercial software from GoToMyPC® to allow remote control of the fermentation system utilizing the internet. The fermentation vessel was equipped with hardware calibrated for monitoring and controlling culture parameters during experimentations. The uniform resource locator controlled night-vision web camera allowed continuous monitoring of the glass fermentation vessel during the day and at night. The main window screen of the laboratory computer can be securely accessed from any portable device (i.e. laptop) capable of establishing an Internet connection and executing the commercial software from GoToMyPC®...
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...4-3-16 BIO 111 A Fermentation with Yeast Abstract Fermentation is a process where the sole energy extraction pathway for oxidizing fuel molecules without oxygen (KhanAcademy). Fermentation is very essential for various living organisms, for example, bacteria, and yeast because it helps them receive energy that is required for life process. Various sugars can impact the fermentation rate. In this lab, the impact of glucose, lactose, and fructose on fermentation in yeast was investigated. Fructose had the faster speed of fermentation than lactose, but slower than glucose. Introduction Fermentation is the pathway following glycolysis, a metabolic process in cellular respiration in which cells create ATP. Glycolysis and fermentation are anaerobic processes, which means that they do not require the presence of oxygen to happen. There are two types of fermentation alcoholic and lactic acid. Both this types of fermentation require such reactants as NADH and pyruvic acid. Fermentation is important to numerous living organisms, such as bacteria, and yeast to obtain energy. Alcoholic fermentation is significant for human beings; it has been used to produce alcoholic beverages and many other items. Lactic acid is waste of bacteria and is used to produce cheeses, yogurt, sour cream, etc (Levine, Miller, 2010). Sugars, as source of food, impact the speed of fermentation. In this lad, glucose, lactose, and fructose are being investigated, with glucose in 30 C water as a control...
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...Steps on How to Make Wine 1. Carefully sterilize your containers and utensils. Sanitizing everything will help keep unwanted bacteria from setting up camp as your wine ferments. The easy way to sanitize everything at once is to use your dishwasher at the high heat setting, with appropriate detergent. Some dishwashers are designed especially to sanitize your dishes at 183 degrees F; this will clean the equipment and make the task really easy. After the machine finishes the dry cycle, you will be ready to start making the wine. If you do not have an automatic dishwasher, wash with detergent, then bleach the funnel, glass jug, and anything else you may use. Air dry. If you’re using a plastic water jug you just bought at the store, you won’t need to sanitize it. Keep your jug covered or closed between uses to limit the amount of time that the container is exposed to possible contamination. 2. Boil the water. Using your thermometer, bring it to 144 degrees F and keep it there for 22 minutes. 3. Add the room-temperature juice concentrate to the clean, dry jug. Use the funnel if needed. 4. While the water is hot, dissolve the sugar into it. Stir while pouring. 5. Activate the yeast. If available, follow the directions on the packet; otherwise, activate the yeast by dissolving 1 teaspoon of sugar to 1/4 cup of lukewarm in a separate bowl, adding the yeast, and letting it sit for 10 minutes (or until it becomes very frothy). 6. Let the boiled water cool before...
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...Pre – Test Beverage Control Multiple Choice. Encircle the best answer. 1. It is a fermented beverage made from grain and flavored with hops. a. Wine b. Beer c. Spirits d. Alcoholic Beverage 2. Natural, chemical process by means of which sugars in a liquid are converted to ethyl alcohol and carbon dioxide. b. Distillation b. condesation c. Fermentation d. evaporation 3. Known primarily by the name of the producer. c. Brand name b. generic c. varietals e. geographic 4. Named for a well-known wine producing region, but not produced there i.e. Califonia Burgundy. d. Generic b. varietals c. geographic d. brand name 5. It is a fermented beverages that are distilled to increase the alcohol content of the product. e. Alcoholic beverages b. wine c. spirits d. beer 6. Which is not an example of sparkling wine? f. Champagne b. asti spumanti c. sparkling burgundy d. port & cherry 7. Process by means of which alcohol is evaporated from a fermented liquid and then condensed and collected as a liquid. g. Fermentation b. distillation c. evaporation d. condensation 8. It is a fermented beverage made from grapes, fruits, or berries. h. Beer b. spirits c. wine d. alcoholic beverage 9. Named for the variety of grape that predominates the wine i. Geographic b. generic c. brand name d. varietals 10. It is called “pink wine”, combination of white and grapes, light and sweet...
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...harvested by hand. The men who harvest it, the "jimadors". The jimadors must be able to work swiftly in the tight rows, pull out the pups without damaging the mother plant, clear the piñas (Spanish word for pineapple), and decide when and if each plant is ready for harvest. There are three different methods used today to make tequila. The first method used to make tequila is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel called a "tahona" pulled by mule or ox. This process mostly uses machines like the stone-lined cooking ovens, wooden fermentation tanks, and steam copper pot stills.The second method is a more modern process where the cooked agave is crushed by mechanical roller shredding mills and presses. During the shredding process, the fibers are washed with water to help extract the sugars. This process uses a stainless steel autoclaves, stainless fermentation tanks, and stainless pot stills. And the third method used also is the "Diffuser Process" whereby uncooked 'piñas' are fed through mechanical shredders to break down the fibers. This involves raw extraction of the carbohydrates of the previously shredded piñas and their dilution in water, with the help of a diffuser. The product is then fed through an in-line cooker. This process uses the columnar stills. In most distilleries for making...
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... brut nature, through brut, brut reserve, sec (seco), semisec (semiseco), to dolsec (dulce), the sweetest. Sparkling wines are made under the traditional method, or méthode Champenoise. With this method the effervescence is produced by secondary fermentation. After primary fermentation, blending and bottling, a second alcoholic fermentation occurs in the bottle. As the name suggests, this is used for the production of Champagne, but is slightly more expensive than the Charmat process. The “Méthode Champenoise” involves allowing the wine to continue fermenting in the bottle for a period of time (months to years). The bottles are slanted down, so the yeasts eventually settled in the neck of the bottle. When the wine is ready, the bottles are kept in this position with the yeasts at the neck. Through several different processes, the neck of the bottle is frozen (only a few inches of the wine inside at the neck which contains the yeast). Then, with the yeasts trapped in a short plug of ice, the bottle can be turned upright without the yeast swirling into the wine. Then, the crown cap is removed. After all, the winemaker can top up the wine with the same wine or can give it a dose of wine with some sugar to increase fermentation or to add sweetness. To make rosé cava, small quantities of still red wines from Cabernet Sauvignon, Garnacha or Monastrell (different types of...
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...in total Free Fatty Acids (FFA), growth of mold and bacteria number happened in between 0 to 30 hours (first phase) of fermentation at 32°C. Spore-forming bacilli such Bacillus licheniformis and B. cereus which survive the boiling process has generation time of 95 minutes. Mold growth is slow during the first 15 to 20 hours and is commonly invisible to naked eye. As silvery-white hyphae start to appear and make connections between the beans, changes suddenly accelerate. The bean surface is covered with a white mycelium that gradually becomes thicker, and the spaces between the beans are quickly filled with the white mycelia mass. At the beginning of second phase, which is about 30 to 50 hours, the tempeh is ready to harvest. The number of bacteria and mold growth stop their rapid increase and either reduce or increase only slightly in numbers. Taste tests revealed that the tempeh reaches its mature state with maximum appealing flavor, color, texture, and aroma at the beginning of second phase, which is after 30 hours. Slightly overripe tempeh is that harvested 36 to 65 hours. The tempeh will develop a smell of ammonia, darkening color, stickiness, collapse of texture, and loss of pleasant flavor towards the third or deterioration phase. (Shurtleff and Aoyagi, 1979: 187) Changes in chemical composition of the soybeans occur during preparation and fermentation processes. (Iljas, Peng and Gould, 1973: 17) Steinkraus et al. (1961) stated that 1 to 2% of solids lost during soaking...
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...Converting to Wine 1. Extract pineapple peels. 2. Pasteurize the juice at 70ºC for 15 minutes. 4. Transfer the juice into fermentation vessel,1.5 cola bottle will do. Bigger container is preferred for larger volumes. 5. Dissolve the active wine yeast in small amount of lukewarm water then add it into the fermentation vessel. 6. Cover the fermentation vessel with cheesecloth or fermentation lock. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks. 7. When fermentation stops (bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer. Converting to Vinegar 1. Extract pineapple peels. 2. Add 4 cups water, 1 ½ cup sugar per liter of juice and pasteurize for 10 – 15 minutes at 60 -65ºC. 3. Transfer into sterilized container, half-filled. 4. Cool, then add ½ tsp wine yeast for every 8 c mixture. Allow to ferment for 7-8 days. 5. Decant/siphon to separate sediments, dead yeast. 6. Add one cup vinegar starter for every four cups liquid. Cover with clean cloth/paper. 7. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar is attained. Decant to separate the sediments. 8. Transfer vinegar to bottles and pasteurize. Age for a month. 9. Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store. Notes: Measure the following physico-chemical properties...
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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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...exponential rate, and nowhere is this more evident than in the historical milestones of chemistry and biology that have shaped our understanding of the microorganisms that cause fermentation. The most important microorganism involved in brewing is yeast and yeast has been integral to pioneering work in the fields of metabolism and eznymology (Chambers & Pretorius, 2010). What we’ve learned and now understand about yeast: For several millennia man has used yeast for baking bread and making alcoholic beverages although before the microscope these people did not understand what yeast was or why it worked. In 1857 Louis Pasteur proved that fermentation was cause by living organisms, in this case the organisms were yeast (http://exploreyeast.com). Through Pasteur proving that yeast was a living organism mankind began to understand the carbon dioxide emitted by the yeast caused dough to rise. Pasteur proved that chemical reactions of yeast and sugar caused the formation of alcohol (http://allaboutscience.org/louis-pasteur-faq.htm). Through genetic modification, yeast used to make wine can now be engineered to to reduce the risk of ethyl carbamate production during fermentation (Chambers, 2010). Scientists continue to use genetic modifications of yeast to help remove undesirable elements from the fermentation process (Chambers & Pretorius, 2010). Three specific, sequential examples that show our understanding of yeast has increased over time: Since the beginning of brewing...
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...Gmelina seeds (Gmelina arborea) as Potential Source of Biofuel Diane Claire Q. Bragais Jeanne Isabelle B. Bilasano Jessa C. Buendia Researchers Mr. Ronaldo C. Reyes Adviser Tabaco National High School Tabaco City INTRODUCTION We rely on coal, oil and gas (the fossil fuels) for over 80% of our current energy needs and by 2030, global energy consumption is projected to grow by 36% and demand for liquid transport fuels will have risen by some 16 million barrels more a day. With the world’s population projected to reach 8.3 billion by then, an additional 1.3 billion people will need energy. (BP Outlook, 2013) The Philippines, which has a population of over 94 million, has three million households which lack access to electricity. Some provinces only have electricity for several hours each day, while countless households on the country's more remote islands still rely on diesel-powered generators. Energy rates in the country remain among the highest in Asia, placing a heavy burden on the 26 percent of the population that lives below the poverty line. (Santos, 2013). These facts prove that energy crisis is indeed one of the serious issues that the world is facing now. As the world struggle with a growing demand for energy, government agencies and private groups say the answer to these power needs may lie in alternative sources. This is where biofuels can help; in the next two decades, biofuels are expected to provide some 20% (by energy) of the growth in fuel...
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...Rate of Fermentation (How Yeast Get Energy) Purpose: To study how the rate of fermentation by yeast cells is affected by the concentration of molasses. You will be using yeast cells (microscopic organisms) and molasses (a product of photosynthesis in sugar cane). You will measure the rate of fermentation by measuring how much carbon dioxide (CO2) is given off by the yeast cells over a certain period of time. Materials Goggles 6 test tubes (18mm x 150 mm, for example), rimless is best 6 test tubes (10mm x 75 mm, for example), rimless is best 50 mL graduated cylinder Medium sized beaker (for waste) Test tube rack Metric rule 6 little squares of aluminum foil (about 4 cm by 4 cm) 100 mL beaker with 50 mL of 25% molasses solution 20 mL of yeast suspension Dropper Marking pen Masking tape Introduction to the Student Even cells as small as yeast cells need to obtain the energy to carry out life processes. Because yeast cells are so small, they do not require as much energy from their food as large multicellular organisms do. Yeast use a process called fermentation. What is fermentation? Fermentation is a way for cells to get energy without using oxygen. Small organisms can break down complex organic substances such as sugar into simpler ones and release the energy that is in the carbon-carbon bonds. The waste products of this process are molecules such as ethyl alcohol and lactic acid, as well as other. Human beings have...
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...STEPS IN BAKING BREADS Learning Objective • To be able to identify the 12 steps of making bread • To be able to explain the process of each step 12 Steps in Making Breads Step 1 Scaling of Ingredients Step 7 Bench Proofing Step 2 Mixing of Ingredients Step 8 Shaping Step 3 Bulk Fermentation Step 9 Proofing Step 4 Folding or Punching Step 10 Baking Step 5 Scaling of Dough Step 11 Cooling Step 6 Rounding Step 12 Storing 12 Steps of Making bread Step 1 Scaling of ingredients Before making breads, all ingredients are measured and prepared (i.e.: Flour/ Butter/ liquid/ Eggs/ Salt/ Sugar/ Yeast) Step 2 Mixing of Ingredients To combine and distribute the ingredients evenly and ensure yeast is evenly distributed and also to develop the gluten . The process is complete when window pane test can be conducted. Straight Dough method/ All in Method • Everything in at one go Sponge Method • Yeast, liquid and portion of flour is mixed and left ferment 12 Steps of Making bread Step 3 Bulk Fermentation The dough is removed and shaped into a big ball and left in the proffer for fermentation. During the fermentation process, The yeast will consume the sugar and starch and in return produces Carbon dioxide (CO2) that makes the dough double in volume Step 4 Knockdown/ Punching/ Folding Knocking down the dough allows :• Redistribution of yeast for further growth • Evening the temperature of the dough • Removes...
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