FOOD FERMENTASION

1. Yoghurt Fermentasion Process

A. Bacteria Involved
Two types of bacteria used in making yogurt are Lactobacillus bulgaricus
and Streptococcus thermopilus. Both of these bacteria are able to give a
sour taste in yogurt using a mixed culture between bacteria is Lactobacillus
bulgaricus and Streptococcus thermopilus as a starter.
B. PROCESS AND ENZYM
Yoghurt is made by inserting specific bacteria into the milk under
controlled temperature and environmental conditions. Bacteria erombak
natural milk sugars and release lactic acid as a waste product. Increased
acidity causes the milk proteins to make it solid. Increased acidity of about pH
4-5 also avoid the proliferation of potentially pathogenic bacteria.
 Yoghurt fermentation process takes place through the decomposition
of milk protein. Bacterial cells using lactose from milk to obtain carbon and
energy and break down the lactose into simple sugars called glucose and
galactose by the enzyme β-galactosidase. The fermentation process will
eventually convert glucose into lactic acid end products.
Lactose → glucose + galactose → pyruvic acid → Lactic acid + CO2 +
H2O
The presence of lactic acid gives a sour taste in yoghurt. Fermented
milk into condensed milk texture change. This is because the milk protein
coagulated in acidic conditions, to form clots. This process takes 1-3 days
which is the time to grow the bacteria, and work into 2 phases, viscous and
clear watery and sour.
C. REACTION AND ENERGY
C6H12O6 → 2C2H5OH + 2CO2 + 2 ATP (The Energy Released:118
kJ per mol)
Described as a sugar (glucose, fructose, or sucrose) → Alcohol (ethanol) +
Carbon dioxide + energy (ATP).
D. SICLUS
glycolytic pathway

2. Cheese Fermentasion Process

A. PROCESS

a. Acidification
In the manufacture of cheese , after the milk is obtained , then in pasteurized
milk . The milk is heated so that the lactic acid bacteria , namely Streptococcus
and Lactobacillus can grow . These bacteria eat the lactose in milk and turn it into
lactic acid . When the acidity increases, the solids in milk ( casein protein , fat ,
vitamins and minerals ) coagulate and form curds .
b. Coagulation
Bacteria rennet is added to milk that is heated and then make the protein clump
and divide the milk into the liquid part ( whey ) and solid ( curd )
c. Printing
 When the curds reach optimal size then it must be separated and dicetak.Untuk
small cheeses , whey is separated with a spoon and poured into molds . For
larger cheese , removal of the tank using the help of a cloth. Before it is poured
into a mold , the curd is drained first and then can be pressed and molded or
sliced
d. Suppression
Cheese must be suppressed in accordance with the level of violence that
wanted.for soft cheeses , the emphasis is usually not done because of the weight
of the cheese is hard enough to release the whey
e. Salting
After the cheese is formed , the addition of salt so that the cheese does not
taste. Cheese can be marinated with four different ways . For some cheese , salt
is added directly to the curd . The second way is by rubbing or putting salt on the
skin of the cheese . This causes the skin to form and protect the cheese in the
cheese so as not mature too quickly
f. Maturation
Maturation is a process that converts into a curd - fresh curd cheese that is full of
flavor . Maturation is caused by bacteria or fungi are used in the process.

B. REACTION

C. BACTERIA INVOLVED
Lactobacillus casei

D. ENZYME
Catalase, rennin or chymosin, lipase
E. CYCLE
Glycolysis , proteolysis , and lipolysis
F. ENERGY
2 ATP

3. Tempe Fermentasion Process

A. PROCESS

a. Soy washing
Soy washing process aims to clean up soy . Besides washed soy also soaked . This
immersion for selecting the dirt and gravel and also soybeans are damaged or not
damaged soybean layak.biasanya will float . Afterwards rinse thoroughly clean
soybeans .
b. Boiling
The next step is boiling soybeans that we wash . Boiling pot of soybean use , if for
a large scale can use a large pan or drum . Boil until cooked or soft soy usually
takes 3-4 hours .
c. Leather separation Soybean / Pressing
After boiled until cooked soybeans cooled then removed and soak in water for 6 -
12 hours to facilitate exfoliation soybeans. Soybean peels can be by way of
squeezing kneaded by hand or for large scale usually trampled with the feet in a
bamboo basket so flaky skin and soybean split . Then wash with water flow so that
the skin and seeds and separate
d. Boiling back
The next process is soy sudahtak split skinned and boiled again to remove the odor
, dirt and bacteria that may have entered during the separation process of the skin
or rolling so that fermentation process is going well
e. Fermentation
Fermentation done if soybeans have started to dry in warm conditions . If it is too
hot yeast will not work and if too cold leaven underemployed.Yeast is needed to
make tempeh is approximately 2% of the soybeans are cooked . But it also
depends on the air temperature .

B. REACTION
C6H12O6 → 2C2H5OH + 2CO2 + 2 ATP

C. BACTERIA INVOLVED
Rhizopus stolonifer
 D. ENZYME
Pectinase and amylase
E. CYCLE
Glycolisis
F. ENERGY
2 ATP

4. ONCOM FERMENTASION PROCESS

A. PROCESS

a. The first thing to do is grind the peanuts that had been prepared
beforehand. Do not grind the beans too fine, enough to slightly rough-
shaped cake.
b. After milled, the next step is mengepress peanuts that have shaped the
cake to remove the oil content contained therein. Print groundnut cake is
to be a plate-shaped round.
 c. Once formed round, groundnut cake is soaked into boiled water for 7
hours until the cake turns into oncom powder
d. Save the oncom powder into bamboo baskets so that the water content
in the cake seep under the cake and let stand overnight.
e. After settling overnight, the oncom powder steamed until tender. After
software, print the cake to form a rectangle with a size that is almost
similar to the size of tempeh. After that let stand for 12 hours.
f. The last process on how to create oncom is the process of fermentation
using yeast. Sprinkle yeast oncom to the top of the cake that has been
printed. Once sown evenly, cover oncom pieces by using sacks. In this
process you have to wait the growth of fungi on the surface oncom.
B. BACTERIA INVOLVED
Neurospora sitophila

C. ENZYME
Alpha-galaktosidase
D. Energy
2 ATP
SOLVENT FERMENTASION
1. ALKOHOL

A. PROCESS
a. The first stage in the process of fermentation is the decomposition of
complex carbohydrates into simple carbohydrates . For example , if the
raw material is on the use of starch in grains such as wheat or rice , the
raw material is heated with hot water to extract the starch and then
heated with malate . Malate is germinated rice that contains an enzyme
that can break down starch into more simple carbohydrates , which is
referred to as maltose , C12H22O11
b. Yeast then incorporated and the mixture is allowed to warm ( 35 ° C ) for
several days until the fermentation is complete . The air was not allowed
to enter into the mix to prevent oxidation of the resulting alcohol into
ethanoic acid or vinegar .
c. The enzymes in yeast firstly convert carbohydrates such as maltose or
sucrose into more simple carbohydrates such as glucose and fructose ,
and then change the simple carbohydrates into alcohol and carbon
dioxide . These changes can be expressed as equations of simple chemical
reactions , although the biochemistry of these reactions are far more
complicated .
d. Yeast is turned off by alcohol to excess concentrations varying from 15 % ,
and this limits the purity of alcohol that can be produced . The alcohol is
separated from the mixture by fractional distillation to produce 96 % pure
alcohol .
B. REACTION
C12H22O11 +H2O + invertase →2 C6H12O6
C6H12O6 + Zymase → 2C2H5OH + 2CO2
C. BACTERIA
Saccharomyces cereviseae
 D. ENZYME
Cellulose, sucrose, glucose
E. CYCLE
Glycolisis
F. ENERGY
2 ATP

2. ETHANOL

A. PROCESS

a. Preparation Phase Fermentation Medium

Medium used is a liquid medium consisting of 2 kinds of solutions . The first solution
of salts containing nutrients for the growth of yeast , while the second is a substrate
solution which is generally in the form of a solution of glucose in water
b. Phase Sterilization
Sterilization performed on materials and tools so free from
contamination of other microorganisms .
c. Stage Inoculum Preparation
Once all the tools and sterile material , cereviceae Saccharomycess inoculation of
pure cultures . Which is used as a yeast inoculum was cultured on agar slant . Starter
medium composition is the same as the composition of the fermentation medium
 d. Implementation Phase Fermentation
This stage begins when the inoculum has been adapted in a medium incorporated in
the medium in the fermentor
B. REACTION

C6H12O6 → 2 CH3CH2OH + 2 CO2.

C. BACTERIA
Saccharomyces cereviseae

D. ENZYMES
Cellulose, sucrose, glucose
E. CYCLE
Glycolisis
F. ENERGY
2 ATP

3. ACETON

A. PROCESS

a. Cumene hydroperoxide process

 Initially Oxidised be Cumene Cumene hydroperoxide with atmospheric air or
oxygen-enriched air in one or several oxidation . The temperature used is
between 80 ° C- 130 ° C with 6 atm , and with the addition of Na2CO3 . in
general, the oxidation process is carried out in 3 or 4 reactors were installed in
series .
b. Propylene Oxidation Processes
Propylene oxidation process becomes Acetone can take place at a temperature
of 145 ° C and a pressure of 10 atm with the help of bismuth phaspomolibdat on
alumina catalyst . In this process comprising the reaction product of Acetone and
Propanoldehid
c. Isopropyl Alcohol Oxidation Processes
In the manufacture of Acetone with this process , Isopropyl Alcohol mixed with
air and used as bait reactor operating at a temperature of 200 ° C - 800 ° C . The
reaction can be run properly using a catalyst such as those used in the
dehydrogenation process Isopropyl Alcohol
B. REACTION
C6H5CH(CH3)2 ® C6H5CH(CH3)2 ® C6H5OH + C3H6O
C. BACTERIA
Clostridium acetobutylicum

D. ENZYMES
Ligases
E. ENERGY
Variative
4. BUTHANOL

A. PROCESS

a. The raw material used to produce n- butanol in the process fermentation is

molasses . Molasses is a byproduct of the sugar industry which is crystallized
and disentrifution after sakarose obtained from cane sugar juice
b. The first process is the fermentation of fibrous bed bioreactor for the
formation of butyric acid from glucose or general process is called
acidogenesis. Butyric acid itself is also generated at the early stages of ABE
fermentation by Clostridium acetobutylicum
c. After fermentation lasts for 22 hours the content of acetone , butanol , and
ethanol has reached a certain concentration ( 5g / L ) thus began the process
of stripping gas to capture vapors of butanol.
d. Steam which then carried over into the condenser to condensed and cooled
to a temperature of 10 ° C . H2 and CO2 in the process is not condensed
stream re-circulated . If the production of CO2 and H2 have excess then
partially released into the open air to keep the pressure bioreactor
B. REACTION

C. BACTERIA
Clostridium sp.
 D. ENZYMES
Glucose

MEDICINES FERMENTASION PROCESS

1. Penicillin

A. PROCESS

a. Penicillium chrysogenum from PDA media were inoculated into

sporulation medium containing glucose NaCl peptone , KH2PO4 ,
MgSO47H2O then incubated in a shaker incubator at 30 ° C with stirring
150 rpm for 48 hours
b. Penicillium chrysogenum of sporulation media as much as 5-10 % and
inoculation into fermentation media containing skim milk 20 g / L .
c. Biomass before extracted first and then sonicated to break up the cell.
After the supernatant was extracted in succession with the heksane ,
ethyl acetate and butanol respectively of the volume of the supernatant .
d. Finally it get the extract
B. BACTERIA
Penicillium chrysogenum
2. VACCINE

A. PROCESS
a. Virus seed
Vaccine production began with a small number of specific viruses ( called a seed
) . The virus must be free of fecal matter , either in the form of viruses identical
or variations of the same type of virus . In addition , the seeds should be stored
in an ideal , usually frozen , which prevents the virus is becoming stronger or
weaker than desired .
b. Virus growth
After the thaw and heat the seed virus under certain conditions carefully ( for
example , at room temperature or in a water bath ) , a small amount of virus
cells placed into the " cell factory ", a small engine that has been equipped with
a growth medium appropriate to the cell allowing the virus to multiply .
c. Separation of Virus
 When it reached considerable amount of virus , the virus was separated from
the beads in one or several ways . The broth is then passed through a filter with
openings large enough to allow the virus to pass through , but small enough to
prevent the beads can pass.
d. Selecting Virus Strains
The vaccine can be made either with inactivated or killed virus . Selection of one
of the other depending on a number of factors including the efficacy of the
vaccine produced and secondary effects
e. Quality Control
To protect the purity of vaccines and safety of workers who make and package
the vaccines , laboratory hygiene conditions observed in the whole procedure
B. BACTERIA
VIRUS

3. Cephalosporins
 A. PROCESS
a. The fungus C. acremonium grown on agar slant for 7 days , colonies were
suspended in sterile distilled water and poured into a sterile petri dish that is
subsequently placed under ultraviolet light , which has been conditioned with a
distance of 15 cm
b. Sampling of 1 ml carried out just as petri dishes began to be put under a UV lamp
( 0 minutes ) to 50 minutes at intervals they were taken every 5 minutes
c. From each of these sample made the death curve to determine the distances and
times precise radiation
d. Selected mutants selected again to get superior mutants that produce antibiotics
sefaloporin C
B. BACTERIA
Cephalosporium Acremonium

4. Tetracylcine

A. DESCRIPTION

Tetracycline is one of the antimicrobial drugs that inhibit microbial protein

synthesis . To life , microbial cells need to synthesize proteins . Tetracycline is
generally produced by some members of the genus Streptomyces and is a
 common antibiotic used for the treatment of humans . However ,
tetracyclines are also often used for the treatment of animals for example
poultry.

B. BACTERIA
Streptomyces