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Vad är en fermentering

-Har idag ofta betydelse odling avmikroorganismer i stor skala, bådeaeroba och anaeroba processer
-Förjäsning

Vilka mikroorganismer används

-Alkoholproducerandejästsvampar
-Mjölksyreproduceradebakterier


Men! Även svampar ochbakterier som ger smak,konsistens, utseende tillden slutliga produkten.

Varför fermentera livsmedel

-Hållbarhet ökar
-Smak & sensorisk förbättring
-Näringsvärde ökar
-Gynnsam effekt på mag- &tarmkanalen

Faktorer som påverkarfermenteringsresultatet

pH
- Buffrande förmåga
-Mikroorganism
-Antalet celler
- Kolhydrater (vilka,koncentration)
- Tillväxtfaktorer
-Miljöfaktorer (temp,aw, gasmiljö mm)

Varför är svårt att fermentera kött

-Inte kan pastöriseras först
-har lågt sockerinnehåll <0,2%samt hög buffringsförmåga
-att magert kött innehålleroxidationskänsliga fetter samtmetaller som triggar oxidation(Cu, Zn) = härsknar

Antibiotika

Ämnen som bildas av mikroorganismer.


I låga koncentrationer hämmar tillväxt av en eller flera arter av mikroorganismer.


Kan även döda dem