Applications of Fermentation

Solid-state fermentation

Traditionally, solid-state fermentation has been utilized to produce food products such as bread, malt, brewer's yeast, alcoholic beverages, soy sauce, tempeh, mushrooms, etc. or to produce intermediate ingredients. Recent studies have found physiologically active substances in some of the foods produced using solid-state fermentation, demonstrating the advantages of solid-state fermentation in the production of these foods and food additives. With the growing energy crisis and environmental problems, solid-state fermentation technology has attracted great interest due to its unique advantages. People's research in the field of solid-state fermentation and its application in resource environment and protein feed has made great progress, mainly in the successful development and application of bio-feed, bio-fuel, bio-pesticide, bio-transformation, bio-detoxification and bio-remediation, which provides strong support for the continuous development of solid-state fermentation and broad application prospects for the development of traditional technology. In addition, solid-state fermentation of traditional Chinese medicine plays a huge role in maintaining the original efficacy of traditional Chinese medicine and reducing toxic reactions.

Production of wine

(1), crushing and de-stemming

Crushing: Separate the pulp from the juice.

Destemming: the fruit stalks have a green stalk flavor and are retained unless additional tannins are needed in the wine.

(2), alcoholic fermentation and maceration

After the grapes are crushed and de-stemmed, they are transported to the fermentation vessel for fermentation, where the yeast can be either original to the grapes themselves or artificially added, and the fermentation process lasts for 4-10 days, when the tannins and pigments in the skins seep into the must.

The process of summarizing the tannins and pigments is called maceration. The duration of maceration varies from a few days to a few weeks. In the case of "new" wines, which are low in tannins and smoother, the maceration time is very short; in the case of red wines that can be stored for a long period of time, the maceration time is very long because of the need for sufficient tannins.

(3) Changing containers and pressing the pomace

The purpose of changing containers is to separate the pomace from the original wine and end the maceration process. After the pomace is removed from the container, the wine is pressed. The wine pressed from the pomace is darker in color and has a higher tannin content and a bitter taste.

(4) Malolactic Fermentation

During the red winemaking process, a sub-fermentation called malolactic fermentation is usually carried out. Sub-fermentation uses lactic acid bacteria to turn the tart malic acid in the wine into a smoother and more stable lactic acid.

Producing MSG

Fermentation is used worldwide to produce MSG. The raw materials used to produce MSG by the fermentation method are basically natural substances such as starch, sugar, acetic acid, and molasses, so MSG is not a chemically synthesized product.

Making enzymes

One is the production of enzyme bacteria. Enzyme bacteria are beneficial microorganisms obtained from the separation and purification of the natural world, the combination of fermentation to form, including bacteria, enzymes, filamentous bacteria, three categories of more than 20 kinds of microbial groups that can produce flow-activated enzyme decomposition of the products, widely used in planting, breeding and human health food industry.

The second is the production of edible enzymes. Edible enzymes (enzymes, enzyme) according to the amount of raw materials, can be divided into comprehensive enzymes and specialized enzymes.

Comprehensive enzymes, especially plant enzymes (plant complex enzymes), generally refers to dozens or even hundreds of kinds of fruits and vegetables by fermentation of the preparation of enzyme products, targeted at the weak, by emphasizing the human body's comprehensive conditioning effect.

Specialized enzymes, refers to some specific effects for some specific factors, or out of some specific factors, and the selection of one or two raw materials (generally no more than three), the fermentation of enzymes prepared by the product. For example, Noni enzyme, raw materials only organic Noni and organic plum, aimed at women detoxification, laxative, acne (light skin).