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8/4/2019 Industrial Lecture 4
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BIO 425Industrial Microbiology
Seyhun YURDUGLLecture 4
Distilled alcoholic beverages&
Cheese making
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Content Outline Distilled alcoholic beverages and examples
Flavored spirits Cheese making
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Distilled alcoholic beverages Distilled products (Spirits):
represent a substantial proportion of themarket for alcoholic beverages.
The general scheme in the production lineinvolves five major steps.
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Major steps in production
Selection of the raw material
Processing of the raw material to give a
fermentable extract Alcoholic fermentation by yeast
(S.cerevisiae)
Distillation of the fermented material togive the distillate product
Post-distillation processing
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An important advantage Because of distillation;
[Ethanol] increases so:
No contamination problem is observed indistilled products.
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E. g. Whisky Prepared from fermented cereal extracts,
aged in oak barrels before bottling.
produced principally in Scotland, Ireland,North America & Japan.
raw material: Mainly maize, wheat, barley,rye, oats and rice.
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Production of whisky
Raw material is mixed with appropriate water
Milling
Processed to extract(e.g. starch conversion to maltose, amylose etc.)
Mashing process (120-150 C for gelatinization)
Cooling of mash to 60-65 C-(malted barley & bacterial enzymes are added.)
Formation of cereal slurry, cooled, inoculated with yeastat 20-30 C for 2-3 days, to give a final ethanol conc. of 6-9%
Mash is distilled after fermentation and final product is obtained
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Rum
A key product of West Indies.
Distilled fermented sugar cane juice-containmolasses.
A waste by-product of cane sugar refining.
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Production of rum
Cane sugar
Heat until pasteurization, adjust pH to 4.0
Dilution to give 12-20% concentration of fermentable sugars.
Add S.cerevisiae to conduct fermentation 20-30 C for about 2 days forlight flavored rum.
Long time (12 days) for heavy flavored rum
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Brandies and wine spirits Distillates of fermented fruit juices
e.g. Cognac, Armanac-in French winegrowing regions.
Yeasts are responsible for alcoholicfermentation of fruits.
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Flavored spirits
Neutral alcohol: Basis for production.
greater than 96 % alcohol, provided by very little flavor contribution
from congeners (essences).
e.g. Gin: addition of an extract of Juniperplant.
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Low alcohol and alcohol free
beverages Both social, cultural, religious and health
issues promote their production.
now applicable to beer, wine and cider
A decreased concentration of ethanol (lessthan 2.5 % v/v)
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Two approaches for production of
low alcohol and alcohol freebeverages
A) Physical methodology- removal of ethanol from the fully fermentedproduct:
evaporation, distillation, dialysis, reverseosmosis, adsorption, freezing and extractionwith supercritical carbondioxide
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Two approaches for production of
low alcohol and alcohol freebeverages
B) Manipulation of fermentation - managedto yield low amounts of ethanol
e.g. Incorporation of less sugar content,
or novel species of yeasts are used thatferment sugars;
to relevant flavor volatiles, with decreasedethanol production.
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Cheese-making If milk is quickly infected by bacteria,
gives sourness by converting the sugar(lactose):
by the operative activity of lactic acidbacteria,
it is likely to say that cheese is producedby this sourness.
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Technological aspects of cheese-making
Directly produced from the milk proteinCasein
Casein curdled by the acid produced by Streptococci
Rennin addition-obtained from stomach lining of the calf
Separation of acid curd from the whey
Whey: used to make whey solids from whichprocessed cheese is prepared.
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Some words to define cheese A form of food preservation,
in which milk protein and fat areconcentrated approximately ten- fold andthe milk sugar (lactose) is fermented intolactic acid;
by lactic acid bacteria.
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The preservative property Arises from combined effect of:
acidification,
dehydration,
salt addition.
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The conversion of milk to cheese
involves: Coagulation,
acidification,
water removal (syneresis, curd draining andpressing),
salt addition,
cheese ripening.
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The world cheese consumption:
Annually 14000000 tonnes- world basis,
40% produced in EU,
within the world 900 types exist.
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Starter cultures: Required to start cheese making and other
fermented food,
Inoculation of a known culture of m/o,
Relies on to produce the desiredfermentation,
thus assuring a uniformly qualified product.
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Types of lactic acid bacteria:
Mesophiles (Optimum T= 30-33C),
used in fermentation technologies where 20-40C is the predominating T).
Thermophiles (Optimum T= 40-45C) used
in fermentation technologies where 30-50Cis the predominating T).
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Most important starters:
Streptococcus salivariussubsp.thermophilus (S.thermophilus).
Lactobacillus bulgaricus.
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Other species: Mesophilics,
E.g.Lactococcus spp,Leuconostoc spp.
Non-starter lactic acid bacteria in cheesevarieties like for e.g.
Lactobacillus casei, Lactobacillusplantarum
Pediococci spp, Micrococci spp.
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Secondary flora Molds,
E.g.Penicillum camemberti.
This is the main species used for mold-ripenedcheeses (Camembert cheese).
Geotrichium candidum - Mold ripened cheese,
combinational use withPenicillum camemberti Penicillum roquefortii-Blue cheese, Danish Blue,Roquefort cheese.
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Yeasts Kluvyeromyces lactis
S.cerevisiae
In Blue, soft, mould ripened cheese.
Candida utilis
In Red smear-ripened (surface ripenedcheese).
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Other bacteria Corynebacteria spp.(Red bacteria)
E.g.Brevibacterium linens: importantspecies.
Provides red / orange color and acharacteristic odor,
originating from sulfur containingaminoacids, salt tolerant, G(+) aerobic.
Propionibacteria spp.
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Propionibacteria spp. PrincipallyPropionibacterium freudenreichii,
Used in Swiss cheese technology: (Emmenthal,Gruyre, Appenzell)
3 CH3CHOHCOO- 2 CH3 CH2 C00
-+CH3C00-
+ H2O + CO2
propionate acetatelactate
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Components:
Carbondioxide: responsible for eye
formation, Propionate and acetate: flavor components.
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LITERATURE CITED Forsythe, S.J. The Microbiology of Safe
Food, Blackwell Science, Cambridge, 2000.
Wood, B. J. B., Microbiology of FermentedFoods, Vol.1 and 2, Blackie Academic andProfessional, London, Second edition, 1998.
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