Food processing by Fermentation

At the beginning of fermentation is defined as the solution of sugar into alcohol and CO2. Then the growing understanding that solving the lactose into lactic acid by Streptococcus lactis in an atmosphere of an anaerobic (lacking oxygen) is also interpreted as fermentation.

At this fermentation can be interpreted simply as a food processing by using the services of microorganisms to produce the properties of the product as expected.

Fermentation can occur because there is no activity of microorganisms that cause fermentation in a suitable organic substrates. Fermentation causes changes in the nature of foodstuffs, for example: fruit juice will arise

if the fermented taste and smell of alcohol; cassava and rice will produce a smell of alcohol and acid (tape), and milk will produce a sour smell and taste.

Based on the addition of starter (culture of microorganisms), fermentation divided into two types, namely fermentation and spontaneous fermentation is not spontaneous. Spontaneous fermentation is fermentation that run naturally, without the addition of starter, such as fermented vegetables (pickles / pikel, sauerkraut from cabbage slices), shrimp paste, and others. No spontaneous fermentation is fermentation that takes place with the addition of starter / yeast, such as tempeh, yogurt, bread, and others.

Fermentation is intended to increase the number of microorganisms and to accelerate the metabolism of food. Types of microorganisms that are used are limited and adjusted to the desired end product. Other nutrients are also broken down produce CO2 and others. The results of fermentation depending on the type of food (substrate), the type of microorganisms, and the environment.

Based on the above description can be formulated principles of fermentation, which enable the growth and metabolism of alcohol and acid-forming microorganisms suppress the growth of microorganisms and proteolytic (protein-breaking) and microorganisms lipolytic (fat-breaker).

The benefits of fermentation include:

Some of the results of fermentation (acid and alcohol) can prevent the growth of toxic microorganisms example Clostridium botulinum (pH 4.6 can not grow and do not form a toxin).

Have a higher nutritional value than the value of nutritional origin material (microorganisms is catabolic, breaking complex compounds into simpler compounds so easy to digest and synthesize complex vitamins and growth factors other agencies, for example, vitamin B12, riboflavin, provitamin A).

Breakdown can occur materials that can not be digested by specific enzymes, such as cellulose and hemicellulose is broken down into simple sugars. Losses from the fermentation of which are able to lead poisoning because the toxin is formed, for example Bongkrek tempeh can produce toxins, as well as oncom.

Fermentation products

Fermented Vegetables

Almost all kinds of vegetables and fruits that can be fermented vegetables, as long as enough sugar and other nutrients for growth of lactic acid bacteria.

Environmental factors to note are: 1) anaerobic, 2) sufficient levels of salt, 3) temperature, and 4) available lactic acid bacteria.

Who started mesenteroides and Lactobacillus fermentation is terminated by various types of Lactobacillus.

Sausage

Special materials that are added are sodium nitrate, sodium nitrite, glucose, sucrose, pepper, garlic, nutmeg, mustard, coriander.

The added sugar is fermented by bacteria and produces a sharp flavor.

Salt serves as a flavor, improve texture, lasting power (also due to decrease in pH due to fermentation).

Spices for flavor, enhanced by fumigation.

Lactic acid fermentation occurs during fumigation (28 - 32 ° C, 12-16 hours).

Fermentation is better if the temperature is 37-40 ° C for 4-8 hours.

Microorganisms are the most widely played Pediococcus cerevisiae and Lactobacillus plantarum. Lactobacillus mesenteroides and Lactobacillus brevis reduced because it is heterofermentatif which can cause sausage casings swell and burst. Micrococcus so reduce nitrate nitrite. Now add the starter culture Pediococcus cerevisiae and Lactobacillus to avoid erratic natural fermentation product quality and diversity.

Bread

Organisms whose role is Saccharomyces cerevisiae. The yeast produces gases that cause the texture of the dough and bread loose / soft and porous.

Consists of bread dough mixture of flour, water, salt, yeast, sugar, eggs and others.

The mechanism of fermentation by yeast of sugar originally contained in the flour and added sugars are fermented by yeasts. Starchy carbohydrates is converted into maltose by the enzyme amylase in starch converted into glucose.

Furthermore, glucose is broken down by maltase from yeast into ethanol, CO2, volatile components, and other products. CO2 retained by the gluten. Gluten is a protein flour that is not soluble in water. Gluten is elastic and can be elongated.

The existence of gluten and the CO2 produced by yeast during fermentation causes the gluten expands.

Effect of temperature: at low temperatures inhibited the formation of gas; if the temperature is too high then the gas produced too much, the volume of the dough is too large.

Too high temperature causes the fermentation going too fast, giving the dough more sour taste and aroma. To avoid temperature rises too quickly, then added cold water (ice water) to make dough.

Added sugars in the dough to give a sweet taste, as an energy source for yeast, giving a yellow brownish color on the surface of the bread.

Salt is added in small quantities. Salt can solidify a sweet taste. The main purpose addition of salt to control the fermentation process. In making bread dough needs to avoid contact between the salt from yeast bread or yeast directly. To avoid contact, the yeast is mixed with flour first, then put other ingredients except the salt, the last newly added salt. Generally in the manufacture of bread recipes are written is a way of making bread.

The optimum temperature of 25-30 ° C, pH 6.

Flavor sour bread (souerdough) does not just rely on yeast work, but also by lactic acid bacteria (Lactobacillus, Leuconostoc, Pediococcus, Streptococcus) (Lactobacillus plantarum and Lactobacillus brevis, regge bread and pumpernickel bread is bread acid (Lactobacillus mesenteroides).

Bread baking temperature range between 160-200 ° C, depending on the large-small size would bread dough is formed.

In general, the process of making bread as follows: preparation of equipment, weighing and measuring ingredients, mixing, fermentation to-1, the division into measures in accordance with the desired weight, molding (rounding the dough), the second fermentation, the charging (for sweet bread ), 3rd fermentation, roasting and cooling.

Soy sauce

There is a salty soy sauce and some sweet. Manufacturing process:

Soybeans => washed and boiled => steamed => dry => inoculated with A. oryzae => Fermentation I (3-5 days) => added a solution of salt 20% => fermentation II (bacteria and yeast, 3-4 weeks) => boiled with water => filtered => filtrate (press cake for animal feed) => pasteurization => plus caramel and spices => filter => ketchup.

Tauco

Fermentation consists of two stages: 1) fermentation of the fungus (R. oryzae, oligosporus, A. oryzae) and 2) saline fermentation (lactic acid bacteria).

Manufacture: Soybeans => release of the epidermis and laundering => reduction 24 hours => steaming 1-2 hours => draining and cooling => inoculation => Incubation 2-5 days, room temperature => destroy it or not => give a solution of salt 25-50% => fermentation of 10-20 days, room temperature => addition of brown sugar => boiling => tauco.

Brem

Based on the known ways of making two types of brem, namely brem brem solid and liquid. Brem solid white to brownish with a sense of sweet acidity which is the result of cooking or drying of fermented cider. Brem liquid brem popular as Bali is a type of beverage that tastes sweet, slightly acidic, and red with 30-10% alcohol content.

Brem fermentation in the manufacture takes place in two stages, namely stage of fermentation of sugar and alcohol fermentation stage. In the fermentation of sugars occurs in the material starch breakdown by amylase, the starch-breaking enzymes produced by microorganisms in the yeast, to form simple sugars (glucose).

In alcohol fermentation, simple sugars are broken down into alcohol and carbon dioxide gas. In order for fermentation to take place normally closed so that air-tight material for this process must be done without contact with air (oxygen). Fermentation takes place is not spontaneous, that can take place with the addition of yeast (starter) on raw materials.

Nata de Coco

The word "nata" is taken from the Spanish language derived from the Latin word "natare" which means "to float". Nata can be made from a variety of fruit juices as a medium such as bananas, pineapples, tomatoes, mango, papaya, coconut water, and others.

Its products are named according to the type of media used. Giving a name beginning with nata nata species and followed by the type of raw materials used in the back said nata. For example, nata de coco, means the medium used is coconut milk. Nata de soya using soy extracts, nata de pina using pineapple juice or sewage, and so on.

Solution to be made nata must contain sugar as a carbon source for microorganisms producing nata with proportions and the acidity of the solution should be in accordance with the requirements of growing bacteria used, and required the addition of nutrients such as ammonium sulfate, urea, and ammonium phosphate as nitrogen source.

Nata formation by bacteria Acetobacter xylinum are deliberately grown on a medium such as coconut water. Acetobacter xylinum can live and breed in a particular solution with a temperature of 28 ° C, pH 3 to 5.5, available source of carbon and nitrogen. Thus, the medium used for the manufacture of nata de coco should be rich in nutrients, allowing nata-producing bacterium Acetobacter xylinum metabolism which results in the form of a layer of cellulose. The results of the metabolism of forming a layer of white clay. The longer the fermentation of the layers as a result of bacterial metabolism of Acetobacter xylinum getting thicker.

The fermentation process in the manufacture of nata lasts between 6 to 14 days. Formation of a layer of cellulose will continue to take place if the medium is still there. Fermentation in the manufacture of nata de coco included in the fermentation is spontaneous because it requires a starter culture or microorganisms are added to the medium in the form of coconut water.

To make nata de coco (the one famous example of the kind nata), namely:

Setting up equipment, such as pots, stoves / heaters, scales, measuring cups, plastic containers, milk strainer, paper and rubber (for closing the container fermentation).

Choosing materials and starters that meet the desired quality.

Measuring and weighing the material in accordance with the formulation used.

Coconut water filter and then boil. If the froth formed on the surface of coconut water that boiled the foam was taken using a filter coconut milk.

Incorporating all the nutrients, followed by heating until all soluble material.

In hot conditions, a solution coconut water medium that is heated is inserted in a clean plastic container, then immediately covered with newspaper and tied tightly, and then cooled.

Once cool, inoculated (added) with nata de coco starter aseptically.

Then performed incubation for 6-12 days.

The characteristics of nata de coco is good: not contaminated (not overgrown with mold), not perforated, white color, the texture of clay, according to the desired thickness.

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