Fermentation in SOY SAUCE

Aspergillus oryzae

PATIS

- Proteins of fish muscles are hydroluzeed to AA

- “proteases” from fish or salt stable microorganisms

WHY DO THE PRODUCTS DIFFER IN FORM TASTE COLOR?

Milk –(rennet chymosin) – cheese

Crushed grapes – yeast – alcohol

Fermentation for non-food products: antibiotics

Alexander fleming penicillium notatum (1929)

Modern antib are tested using a method similar to Flemings discorvery

Fleming florey chain – nobel prize in med 1945

AA an uses

Alanine fruit juice improve flavor

Aspartate “”” taste

Cysteine bread and fruit juice to enhance flavor

Glutamate enhance flavor (monosodium glutamate)

Glycine enhance flavor of sweetened foods

HOW WILL U NOW DEFINE FERMENTATION?

BIOTRANSFORMATION (BIOVONVERSION)

Conversion of subs to more useful forms by microorgs

Formation of aa

Conversion of organinc materials (plant animal waste) into usable products

HOW IS FERMENTATION RLATED TO BIOCONVERSION

(fermentation is needed for bioconversion)

Enzyme aactivity use

Commercially important enzymes produced by microorg

Cellulase hydrolyzes cellulose digestive aid

Collagenase “ collaged burn/wound healing

Diastase “ starch digestive aid

Glucose isomerase convertst glucose to fructose glucose from starch to sweetener

Lipase “ lipids digestive aid

Pectinase “ pectin clarifies fruit juice

Protease “ protein used in detergents

Examples of organic acids produced by fermentation

Citric acid (flavoring agent, antifoam agent, blood preservatiuve, dtergents)

Lactic acid

Important non food products of bioconversion or fermentation

Antibiotics

Enyzmes

Organic acid

AA
How biotech works?

Modern biotech

- Application of in vitro nucleic acid techniques (recombinant tech or direct injection of nucleic
acid into cells or organelles)
- Fusion of cell beyond the taxonomic family that overcomes natural physiological reproductive or
recombination barriers and are techniques used in traditional breeding and selection
- (cartegena protocol on biosafety 2000)

1866 gregor mendel inheritance (mendelian laws)

“Elementen” (genes) control the traits of organisms

Traits are inherited from one genertation another

There is a recombination of parental traits in offspring

Some genes are dominant and some are recessive

Go: carbs and fats

Grow: proteins

Glow: vitamins

Code: nucleic acids (dna and rna)

Chemical nature of genes

1928 griffiths experiments

Strains of streptococcus pneumoniae

Virulent smooth S (killer strain)

Less virulent rough R (harmless)

R COLONIES WERE CONVERTED TO S

Heatkilled S + live r (heat killed does not fully kill the S strain)

1944 avery mcleod mccarty

1952