"Fermentation Technology" PPT

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"Fermentation Technology" PPT

Part One: Advantages of Fermented Foods

Fermented food refers to food made from lactic acid bacteria or koji

Fermented foods are richer in nutrients;

Due to fermentation, the protein in food is effectively degraded, making such food easier to digest and absorb.

Since most pathogenic bacteria can only adapt to neutral to alkaline environments, and the fermentation process produces an acidic environment, fermented foods are more resistant to storage.

Eating fermented foods can also provide you with several amino acids that are essential to the human body but cannot be produced by itself.

Fermented foods are miraculous in preventing tumors

Plant cells have cell walls, and some components within the cells are often difficult for the human body to digest and utilize. During fermentation, enzymes secreted by microorganisms can cleave the cell walls, which improves the utilization of nutrients. Microorganisms can also synthesize some B vitamins, especially vitamin B12. Neither animals nor plants themselves can synthesize this vitamin. Only microorganisms can "produce" it, so fermented foods are rich in vitamin B12. Vitamin B12 can also prevent Alzheimer's disease.

Fermented foods generally have low fat content. The energy of carbohydrates is consumed during the fermentation process, so the energy value of fermented foods is relatively low. This is the first choice of low-calorie foods for people who want to control caloric intake and lose weight.

During the fermentation process, microorganisms retain some of the active ingredients in the original food, such as polysaccharides, dietary fiber, bioflavonoids and other substances that have a health care effect on the body. They can also decompose certain factors that are harmful to the human body, such as those in beans. Oligosaccharides, flatulence factors, beany smelling substances, etc. Many metabolites produced during microbial metabolism, most of them regulate the biological functions of the body and can inhibit the production of harmful substances in the body. The latest research shows that many fermented foods have unique effects on preventing the occurrence of tumors.

Fermentation Technology PPT, Part 2: Hidden Dangers of Fermented Foods

The first lies in the fermentation process itself. During the fermentation process, there are always some "by-products" produced, such as brewing, methanol and higher alcohols are produced.

On the other hand, it is caused by direct fraud by producers, such as the production of soy sauce.

Traditional fermented foods are mostly produced in small workshops, and food safety cannot be guaranteed due to unstable processes.

yogurt

It is a milk product that uses fresh milk as raw material, is fermented by lactic acid bacteria, and then cooled and filled.

Yogurt not only retains all the advantages of milk, but also uses its strengths and avoids its weaknesses through processing in some aspects, making it a nutritional and health product more suitable for humans.

Keywords: Free download of Biology PPT courseware for the second volume of the eighth grade edition of Beijing Normal University, download of Fermentation Technology PPT, .PPT format;

For more information about the "Biotechnology Fermentation Technology" PPT courseware, please click on the Biotechnology ppt Fermentation Technology ppt tab.

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Update Time: 2024-11-07

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