What are the applications of traditional fermentation technology?

Yeast fermentation produces beer, fruit wine and industrial alcohol, lactic acid bacteria fermentation produces cheese and yogurt, and fungi produce penicillin on a large scale.

Fermentation is an important link in beer production. The sterilized wort is oxygenated, inoculated with beer yeast, and then sent to the fermentation tank. In the early stage, yeast proliferated rapidly, sugar decreased, alcohol concentration gradually increased and foam increased. When the sugar content drops to a certain extent, the fermentation ends, and finally tangible substances and beer are exported respectively.

Yeast carries out aerobic respiration under aerobic conditions and anaerobic respiration under anaerobic conditions. Under aerobic conditions, yeast can reproduce in large quantities by budding, and the population number increases rapidly. Under anaerobic conditions, it can decompose sugar to produce alcohol, and most of the released energy is stored in fermentation products, and very little is used for its own growth and development.

Matters needing attention and key points of fermentation:

When brewing fruit wine, the selected strain is yeast; When making fruit vinegar, the microorganism is acetic acid bacteria; Mucor is mainly used when making sufu; When making pickles, lactic acid bacteria are mainly used; When brewing fruit wine, yeast carries out alcohol fermentation to produce alcohol and CO2, and the metabolic type of lactic acid bacteria is heterotrophic anaerobic.

The production of fruit wine is inseparable from yeast. In the process of natural fermentation, the strain comes from wild yeast on grape skin, and the temperature of alcohol fermentation is generally controlled at 18-25 degrees Celsius. Lactic acid fermentation in pickle production is a process of anaerobic respiration of lactic acid bacteria; The factors affecting the content of nitrite in the production process are temperature, salt consumption, curing time and so on.

Mucor is the main microorganism to make sufu, and the enzymes produced by this microorganism mainly include protease and lipase. Protease breaks down protein into small peptides and amino acids, while lipase breaks down fat into glycerol and fatty acids. The purpose of adding salt in the process of making sufu is to inhibit the growth and flavor of other microorganisms or to shape sufu.

Refer to the above content: Baidu Encyclopedia-Fermentation