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时间:2020-09-22
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1、Chapter9microbeandfermentedfoodsFermentedfoodsFermentedfoodsismadefromthematerialafteraseriesofidealandimportantbiochemicalandphysiologicalchangescatalyzedbytheenzymeproducedbythemicrobessuchasbacteria,yeastandmould.definitionFoodsfermentedbybacteriaLact
2、obacteriumanditsfermentedproductsLactobacteriumandfermenteddairyproductsBacillussubtulis(natto)andnattofermentationSectionALactobacteriumanditsfermentedproductsLacticacidbacteriaisagroupofbacteriathathastheabilitytoconvertfermentativecarbohydratesintolac
3、ticacid.LacticacidfermentationtypesHomolacticfermentationmorethan90%metabolitesarelacticacid,Heterolactatefermentation,otherproductssuchasethanolandCO2maybeformedBifidumpathwayMicrobesinheterolacticfermentationLeuconostocmesenteroides(肠膜明串珠菌)Lactobacillu
4、sbrevis(短乳杆菌)Lacmanitopoeum(甘露醇乳杆菌)Sauerkraut(泡菜)andmicrobes微酸阶段酸化成熟阶段过酸阶段LactobacteriumandfermenteddairyproductsYogurtCheeseAcidiccreamAcidicbuttermilkAcidophilebacteriamilkkefirBasictechnicsforyogurtPurchasingofmaterialmilk原料乳收购Qualityexaminationandsta
5、ndardizesterilization配料mixinghomologonizationInnocullatingfermentationrefrigerationQualityexaminationLeavefactoryBacteriausedintheyogurtfermentationStreptococcusthermophilusLactobacillusbulgaricusLactobacillusaciditicphilusBifidobacteriumBacillussubtulis
6、(natto)andnattofermentationChoicenessofsoybeans精选大豆Marinatingandtrickle浸泡,沥干Steamingandboiling蒸煮coolingNattoInnoculationfermentationPlacedat4℃for1daynattoFungifermentedfoodMouldsandfermentedbeancurdFungifermentedfoodMouldsandthickbroad-beansauceandfermen
7、tedsoyabeansFungifermentedfoodRhizopusoligosporus(少孢根霉)andTempeh(丹贝)fermentationFungifermentedfoodAspergillusandteafermentationMicrobesthatdirectlyusedasfoodSpirulinamorphologicalfeaturesfeaturesofbiochemicalcompositionhealth-carefuntion保健Microbesthatdir
8、ectlyusedasfoodSingleCellProtein(SCP)1.definition2.materialandmicrobesfortheproductionofSCPMicrobialpolysaccharideXanthan(黄原胶)Dextran(右旋糖酐)Scleroglucan(小核菌葡聚糖)Pullulan(短梗霉多糖)Curdlan(热凝多糖)Mushroompolysaccharide(食用菌多糖)Microb
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