lec_10 - FOOD SCIENCE 4010-Lecture 10 Fermentation and...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
FOOD SCIENCE 4010--Lecture 10 Fermentation and enzyme technology PRINCIPLES: Starter cultures are used to provide a controlled fermentation. Home fermentation can use active cultures so yogurt or set something out and let it sour Commercial – have starter cultures… affects final culture if its good Pure starter cultures provide better control over processes… don’t really have to worry about phages… which can increase/decrease the quality Genetic modification can improve effectiveness of yeast fermentations. Mostly used in dairy products. Have same image problems as irradiation Continuous cultures are provided a continuous supply of additional substrate with a balanced removal of product biomass. Continuous process – contamination… problem Original products done in batches… hard to control consistency Need a way of harvesting products b/c when they build up in fermentation you get inhibition of the enzyme. Proteases are the commercial enzymes produced in the largest volume
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 3

lec_10 - FOOD SCIENCE 4010-Lecture 10 Fermentation and...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online