???? II Lactic Fermentation II

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???? IILactic Fermentation II
????????

• ???
• ????
• M202

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??

• ?????????????????
• ???????????????????,?????

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????

• ????????????
• ???????????????

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???????Fermented Dairy Product

• Inhibitory Effects
• ??pH,?????Pseudomonas, Salmonella,
  Staphylococcus,???????H2O2????????????
• Nutrition
• ?lactose???glucose?galatose,????????(lactose
  intolerance)
• ??casein,?????
• ???nitrite??,??nitrosamines????

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???????Fermented Dairy Product

• ????????
• ????L. acidophilus???????????
• beta-glucoronidase
• Nitroreductase
• Azoreductase
• ???precaricinogen??carcinogens??

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??????

• Buttermilk
• ????????????
• ?????S. cremoris????S. diacetylactis?Leuconostoc
  cremoris
• ??1216??,??????

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??????

• Sour Cream
• ???????cream???
• Buttermilk??????
• ???dressing?????

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??????

• Yogurt
• ???????,??galatin?? gum????(stabilizer)
• S. thermophilus, L. bulgaricus?????
• ???,????????

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??????
http//www.flickr.com/photos/taiwanwalker/31321896
53/
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??????

• Koumiss
• Asiatic Russia???????
• ???????,???? Innoculum,?????L. bulgaricus
  ????Torula, Mycoderma
• ?innoculum?30???????,????????

http//206.130.114.60/uploads/charters/i_105671270
8_koumiss.jpg
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??????

• Kefir
• Russia, Bugaria????
• ????kefir???
• ?????24??
• ?????????,????? (Candida)????(Acetobacter)?
  Bacillus?

http//www33.brinkster.com/robertaichi/robert202
0kefir.htm
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??????

• Acidophilus Milk
• ???????93.3????
• ?????L. acidophilus
• ???acidity 0.7??

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Lactobacillus acidophilus

• ??????
• Probiotics vs Prebiotics

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??????

• Butter
• ????
• sweet cream butter
• sweet cream starter butter
• Cultured (ripened) cream butter
• ????????,?pH??4.7

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Cheese???

• ???(calf)???rennin(?????rennet)????casein,?starter
  ,??????casein
• ??????????rennin
• ????
• cutting the curd
• stirring and heating
• draining the whey (?????)
• Salting
• pressing the curd
• Ripening

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Cheese??
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Cheese???

• Ripening??
• Swiss cheese
• Propionibacterium

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Cheese???

• Ripening??
• Blue cheese
• Penicillium roqueforti

http//schimmel-schimmelpilze.de/download-1/penici
llium_roqueforti_01_600x.jpg
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Cheese???

• Ripening??
• Camembert cheese
• Penicillium camemberti

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Cheese??

• Very hard cheese
• Hard cheese
• Swiss cheese
• Cheddar cheese
• Semisoft cheese
• Blue cheese
• Soft cheese
• Camembert cheese
• Cottage cheese
• Processed cheesed

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??????????

• Mozzarella cheese ?Pizza?
• Swiss cheese?????,???????
• Blue cheese?Penicillium????,????
• Processed cheese,????,?????,??????

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Spoliage of cheese

• During Manufacturing
• ???????coliform, yeasts, Clostridium, Bacillus
• ??????Pseudomonas???,??slimy
• During Ripening
• Clostridium?????????,???????????????

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Spoliage of cheese

• Finished Cheese
• ????
• Geotrichum
• Dairy moldCladosporium, Penicillium, Monilia,
  Aspergillus, Mucor, Alternaria, film yeast

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Fermented meat

• Fermented sausage, ham
• Curing, Fermentation, Drying and Smoking
• Naturally occuring bacteria, lactic acid bacteria
• Bacteriocin producing
• Country style,????
• Molds

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???

• ??????????????
• ?????????????

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????

• ??????