chapter 28 n.
Download
Skip this Video
Download Presentation
Chapter 28

Loading in 2 Seconds...

play fullscreen
1 / 18

Chapter 28 - PowerPoint PPT Presentation


  • 111 Views
  • Uploaded on

Chapter 28. Applied and Industrial Microbiology. Foods are preserved by:. Drying Osmotic pressure (salt or sugar) Fermentation. Industrial Food Canning. Figure 28.1. Commercial Sterilization to Destroy C. botulinum Endospores. 12D treatment kills 10 12 endospores

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Chapter 28' - karen-wyatt


Download Now An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
chapter 28

Chapter 28

Applied and Industrial Microbiology

foods are preserved by
Foods are preserved by:
  • Drying
  • Osmotic pressure (salt or sugar)
  • Fermentation
commercial sterilization to destroy c botulinum endospores
Commercial Sterilization to Destroy C. botulinum Endospores
  • 12D treatment kills 1012 endospores
  • Surviving endospores of thermophilic anaerobes cause spoilage with gas
  • Or flat-sour spoilage
food preservation
Food Preservation
  • Presterilized materials assembled into packages and aseptically filled (Aseptic packaging)
  • Gamma radiation kills bacteria, insects, and parasitic worms
  • High-energy electrons

Figure 28.4

cheese
Cheese
  • Curd: solid casein from lactic acid bacteria and rennin
  • Whey: liquid separated from curd
  • Hard cheeses produced by lactic acid bacteria
  • Semisoft cheeses ripened by Penicillium on surface

Figure 28.8a

alcoholic beverages and vinegar
Alcoholic Beverages and Vinegar
  • Beer and ale are fermented starch
  • Malting: Germinating barley converts starch to maltose and glucose
  • Yeast ferment sugars to ethyl alcohol + CO2
making red wine
Making Red Wine

Figure 28.9

microbial metabolism
Microbial Metabolism

Saccharomyces cerevisiae

Sugar

Ethyl alcohol + CO2

Lactic acid bacteria

Malic acid

Lactic acid

Acetobacter or Gluconobacter

Ethyl alcohol

Acetic acid

immobilized cells
Immobilized Cells

Figure 28.12

industrial microbiology
Industrial Microbiology
  • Amino acids
  • Citric Acid
  • Enzymes
  • Vitamins
  • Antibiotics
  • Steroids
alternative energy sources using microorganisms
Alternative Energy Sources Using Microorganisms

Bioconversion

Biomass

Methane or ethyl alcohol