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Fermentation01:29

Fermentation

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Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
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Microbial Fermentation01:23

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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Microbes in Food Production01:29

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Microbes in Beverage Production01:25

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Microbes in the Production of Fermented Foods01:27

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food.

Guangyuan Jin1, Yujie Zhao1, Shuhan Xin1

  • 1Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|September 28, 2024
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Summary
This summary is machine-generated.

This review explores engineering aspects of solid-state fermentation (SSF) for traditional Chinese foods. It highlights the need for in-depth study to achieve smart manufacturing and green production goals in the food industry.

Keywords:
artificial intelligentprocess engineeringsolid-state fermentationtraditional Chinese fermented foods

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Area of Science:

  • Food Engineering
  • Biotechnology
  • Microbial Fermentation

Background:

  • Solid-state fermentation (SSF) systems involve complex interactions between solid, liquid, and gas phases, with intricate mass and heat transfer mechanisms.
  • Traditional Chinese fermented foods like vinegar, soy sauce, and baijiu often rely on empirical knowledge, though automation is increasing.
  • A gap exists in in-depth engineering studies for microbial processes in SSF, hindering complete process control.

Purpose of the Study:

  • To provide an engineering analysis of the underlying mechanisms in SSF.
  • To review advancements in the engineering aspects of traditional Chinese SSF.
  • To identify challenges and opportunities for intelligent upgrades and sustainable development.

Main Methods:

  • Review of engineering progress in raw material pretreatment for SSF.
  • Analysis of process parameter detection techniques in SSF.
  • Examination of mathematical model construction and equipment innovation for SSF.

Main Results:

  • Progress in engineering aspects of Chinese traditional SSF, including pretreatment, parameter detection, modeling, and equipment.
  • Identification of challenges in intelligent upgrades of SSF processes.
  • Summary of opportunities presented by scientific and technological advancements.

Conclusions:

  • There is a need for enhanced engineering analysis to achieve smart manufacturing and green production in SSF.
  • Future development directions focus on intelligent transformation and sustainable practices in the traditional Chinese SSF food industry.
  • This review serves as a reference for the intelligent and sustainable development of the SSF food sector.