Dej fermentation

Alcoholic fermentation yog lub hauv paus rau ntau yam khoom noj industries - brewing, wine siab, haus dej cawv ntau lawm. Qhov no tus txheej txheem yog ib qho tseem ceeb nyob rau hauv ci qhob cij, cov siv thiab ua cov fermented mis nyuj, kev noj haus cov khoom. Alcoholic fermentation ntawm carbohydrates yog tsiv mus nyob rau cov pa roj carbon dioxide, ethanol thiab lwm yam. Nyob rau hauv tus txheej txheem ntawm co degradation ntawm ntau yam yuav yooj yim zog yog tso tawm.

Cov kab mob-activators ntawm tus txheej txheem no yog cov poov xab, feem ntau ntawm cov genus saharomitses. Nyob rau hauv tej yam kev kawm dej fermentation yuav ntxias ib co fungi thiab cov kab mob. Ncaj qha feem xyuam rau txoj kev loj hlob poov xab txheej txheem teem Pasteur. Buchner Tom qab, Liebig thiab Lebedev muaj pov thawj hais tias dej fermentation yog tau tsis tau lawv (poov xab) kev koom tes, los yog txawm tsis muaj kev siv cell-free enzymatic Cheebtsam muab los ntawm lawv. Thaj chaw ntawm ib co pathogenic kab ntawd los rhuav tshem cov neeg los yog lwm yam carbohydrates tsim lub hauv paus rau tus txheej txheem ntawm loj hlob tus naj npawb ntawm cov kab mob haiv neeg thiab qhia kom paub txog pathogenic cov kab mob.

Tam sim no zoo tsim muaj uas carbohydrate hloov mus rau lwm lub Cheebtsam nruab nrab yog cov xov tooj ntawm redox thiab lwm yam tshua uas coj qhov chaw sequentially. Muaj ntau hom kev fermentation. Nrog kev pab los ntawm cov poov xab uas yooj yim txheej txheem tshwm sim nyob rau hauv yooj yim suab thaj - fructose thiab qabzib.

Cov yav tas cov ntaub ntawv uas yog tshwj xeeb yog ib qho tseem ceeb. Yog li ntawd, thaum sauerkraut, mis nyuj, dib kis lactic fermentation ntawm qabzib. Cov tib cov txheej txheem no tshwm sim nyob rau hauv silage. Yog hais tias cov huab hwm coj ntawm silage kaw txaus, cov huab cua penetrates. Nyob rau hauv nws cov cawv pib butyric acid fermentation. Raws li ib tug tshwm sim ntawm txoj kev no, lub pub yuav cov tsis zoo.

Thaum zus tau tej cov npias yog siv dej fermentation ntawm qabzib.

Maltose, sucrose tej zaum kuj yuav raug rau tus txheej txheem. Pre yog lawv hydrolysis siv cov poov xab. Yog li tsim monosaccharides.

Lactose (mis nyuj qab zib) tej zaum yuav raug mus rau kev zom xwb tej hom ntawm cov poov xab.

Glycogen, starch thiab lwm yam carbohydrates nrog ib tug ntau txoj qauv tsis raug tus txheej txheem. Yav tas los lawv yauv enzymatic los yog acidic hydrolysis txoj kev. Raws li ib tug tshwm sim, lawv poob lawv stability thiab cuam tshuam los ntawm cov poov xab.

Yeasts lawv tus kheej yog heev ntaub ntawv nyob rau hauv cov xwm. Lawv muaj nyob rau hauv lub berries, txiv hmab txiv ntoo, txiv hmab. Nyob rau hauv lub caij ntuj sov lub sij hawm, lawv kis nyob rau hauv cov huab cua thiab av.

Poov xab yog muab faib mus rau hauv qus thiab kab ke haiv neeg. Qhov kawg hu xws tshuaj uas muaj kev daim ntaub ntawv raws li qhov zoo los sis lwm yam. Yog li, piv txwv li, siv nyob rau hauv brewing tshuaj muaj peev xwm hais npias, yog li muab nws ib tug qab ntxiag tsw thiab saj. Txiv hmap lawv tshee hnyo rau tsim ib tug tshwj xeeb bouquet. Cereals poov xab muaj nuj nqis rau lawv muaj peev xwm mus muab kev koom raws li zoo raws li lub thaj chaw ntawm lub khob noom cookie yog zoo plam. Tsiaj qus tib yam muaj weaker fermentative muaj peev xwm. Lawv tsim cheebtsam uas impart tsis sib haum xeeb tsw thiab saj.

Tus txheej txheem ntawm converting qab zib mus rau hauv cov pa roj carbon dioxide, ethanol thiab lwm yam yog heev yooj yim. Ua ke nrog cov tshuaj thiab cov fermentation yog nrog los ntawm cov tsim ntawm lwm yam los ntawm-cov khoom. Nyob rau hauv kev, ib txhia ntim tsim acetic acid thiab succinic acid, acetaldehyde, glycerol. Tsim raws li fusel roj. Cov Cheebtsam yog mixtures ntawm isomers siab alcohols: butyl, isobutyl, amyl, thiab lwm tus neeg. Nyob rau hauv tas li ntawd, hauv daim ntawv tshuaj uas, txawm nyob rau hauv feeb nqi yuav cuam tshuam rau tsw, muab ib tug meej saj rau npias, wine thiab lwm yam khoom.