Ast 3
AST 3
Agricultural Product Processing
Section: Acacia Group No.:3 Date Performed:June 28,2013
Members Present: Loren Aguilon Dannah Carumba Date Submitted:July 3,2013 Denise Ramirez Ammielle Solomon Pauline Tolentino Maryanne Uno
EXERCISE NO. 3
Fermentation
Definition of Fermentation The word "fermentation" is derived from the Latin meaning "to boil," since the bubbling and foaming of early fermenting beverages seemed closely akin to boiling. The science of fermentation is also known as zymology or zymurgy.
Fermentation is a process used to produce wine, beer, yogurt and other products is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid.
Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes, complex organic catalysts, which are produced by microorganisms such as molds, yeasts, or bacteria. Enzymes act by hydrolysis, a process of breaking down or predigesting complex organic molecules to form smaller compounds and nutrients. For example, the enzyme protease breaks down huge protein molecules first into polypeptides and peptides, then into numerous amino acids, which are readily assimilated by the body. The enzyme amylase works on carbohydrates, reducing starches and complex sugars to simple sugars. And the enzyme lipase hydrolyzes complex fat molecules into simpler free fatty acids. These are but three of the more important enzymes. There are thousands more, both inside and outside of our bodies. In some fermentation, important by-products such as alcohol or various gases are also produced.
History of Fermentation
Fermentation is a natural process. People applied fermentation to make products such as wine,
Agricultural Product Processing
Section: Acacia Group No.:3 Date Performed:June 28,2013
Members Present: Loren Aguilon Dannah Carumba Date Submitted:July 3,2013 Denise Ramirez Ammielle Solomon Pauline Tolentino Maryanne Uno
EXERCISE NO. 3
Fermentation
Definition of Fermentation The word "fermentation" is derived from the Latin meaning "to boil," since the bubbling and foaming of early fermenting beverages seemed closely akin to boiling. The science of fermentation is also known as zymology or zymurgy.
Fermentation is a process used to produce wine, beer, yogurt and other products is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid.
Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes, complex organic catalysts, which are produced by microorganisms such as molds, yeasts, or bacteria. Enzymes act by hydrolysis, a process of breaking down or predigesting complex organic molecules to form smaller compounds and nutrients. For example, the enzyme protease breaks down huge protein molecules first into polypeptides and peptides, then into numerous amino acids, which are readily assimilated by the body. The enzyme amylase works on carbohydrates, reducing starches and complex sugars to simple sugars. And the enzyme lipase hydrolyzes complex fat molecules into simpler free fatty acids. These are but three of the more important enzymes. There are thousands more, both inside and outside of our bodies. In some fermentation, important by-products such as alcohol or various gases are also produced.
History of Fermentation
Fermentation is a natural process. People applied fermentation to make products such as wine,
References: -A Brief History of Fermentation, East and West. SOYINFO CENTER. Retrieved on July 11, 2013. http://www.soyinfocenter.com/HSS/fermentation.php -What is Fermentation? About.com Chemistry. Retrieved on July 11, 2013 http://chemistry.about.com/od/lecturenoteslab1/f/What-Is-Fermentation.htm -Fermentation in Food Processing. Wikipedia. Retrieved on July 11, 2013 http://en.wikipedia.org/wiki/Fermentation_in_food_processing