Lactic fermentation: lub tshuab thiab qhov tsim nyog cov khoom. Heterofermentative lactic acid fermentation

Xwm tso cai ib tug neeg yuav txaus siab rau cov kev pab cuam uas nws muaj. Nyob rau tib lub sij hawm, cov neeg no yog ua kom muaj nyiaj, los tsim ib yam dab tsi tshiab thiab kawm tseem tsis paub hais tias. Cov kab mob - ib tug me me creation ntawm qhov, uas yog tseem kawm tau mus siv cov neeg.

Tab sis nws tsis yog tsuas yog teeb meem, ua ke nrog pathogenic dab thiab cov kab mob nqa cov prokaryotic kab mob. Lawv kuj yog ib qhov chaw tseem ceeb muaj txheej txheem uas yog siv los ntawm cov neeg txij ancient sij hawm - fermentation. Nyob rau hauv no tsab xov xwm peb yuav saib dab tsi hauv tus txheej txheem thiab yuav ua li cas los mus siv cov kev lactic fermentation agents.

Lub keeb kwm ntawm lub hauv paus chiv keeb thiab siv cov fermentation

Tus thawj mention ntawm qhov tseeb hais tias lub fermentation txheej txheem twb tau muab siv los ntawm cov neeg rau lub hom phiaj ntawm tau tej yam khoom, muaj tseem 5000 BC. Yog tias thaum lub Babylonians siv cov qauv no mus nrhiav tau cov khoom xws li:

• cheese;
• caw;
• yogurt thiab lwm yam khoom noj siv mis.

Tom qab ntawd, ib yam li cov zaub mov tau txais nyob rau hauv Tuam Tshoj, Tim lyiv teb chaws, Sudan, Mexico thiab lwm yam ancient lub xeev. Lawv pib ci poov mov, fermented zaub, thawj cov me nyuam ntawm preservation.

Lactic acid fermentation txheej txheem uas siv los ntawm cov neeg rau ntau txhiab xyoo. Cheese, kefir, yogurt yog ib tug tseem ceeb ib feem ntawm cov pluas noj txhua lub sij hawm. Cov kev pab cuam ntawm cov khoom no paub tag nrho cov kws kho mob thiab kho neeg lub siab. Txawm li cas los, yog vim li cas rau tau hloov dua siab tshiab ntawm no zoo rau ib ntev lub sij hawm tseem tsis paub hais.

Lub fact tias cov fermentation tej yam kev mob yuav tsum tau muaj cov kab mob, cov neeg txawm yuav tsis xav tias. Nyob rau hauv nruab nrab ntawm lub xyoo pua XVII Van Helmont muaj ua kom paub lub sij hawm "fermentation" txheej txheem rau qhov kev npaj ntawm cov khoom noj, uas yog nrog roj evolution. Tom qab tus neeg txhais lus, lo lus no txhais tau tias "ib kub npau npau." Txawm li cas los, tsuas yog nyob rau hauv lub XIX xyoo pua, uas yog yuav luag ob puas xyoo tom qab, tus Fabkis microbiologist, chemist thiab physicist Louis Pasteur sab lub hav zoov ntawm lub ntiaj teb no ntawm microbes, cov kab mob.

Txij li thaum nws tau los ua npe hu hais tias qhov sib txawv fermentation yuav tsum tau muaj cov tag nrho cov xaiv ntawm micro-kab pom tsis tau lub qhov muag. Lawv txoj kev kawm tau los ua nws tau thaum lub sij hawm los tswj fermentation thiab coj nws nyob rau hauv rau sab xis ntawm tus txiv neej.

Lub essence ntawm fermentation dab

Yog hais tias peb tham txog dab tsi lub fermentation txheej txheem, nws yog tsim nyog los taw tes tawm nws biochemical xwm. Tom qab tag nrho, nyob rau hauv nws cov tub ntxhais, nws yog cia li ua si ntawm cov kab mob uas tau lawv lub zog rau lub neej, thaum tsim ib tug ntau yam ntawm by-khoom.

Nyob rau hauv dav dav, lub fermentation yuav tau piav nyob rau hauv ib lo lus - oxidation. Co disintegration ntawm ib yam khoom nyob rau hauv tus ntawm tej yam kab mob, uas ua rau yus mus rau tsim ntawm ib tug xov tooj ntawm cov khoom. Uas tshuaj yog lub hauv paus, thiab ua li cas raws li ib tug tshwm sim, txiav txim los ntawm lub hom txheej txheem. Qhia ob peb xaiv fermentation, li ntawd nws muaj nws tus kheej kev faib rau cov ntaub ntawv transformations.

kev faib

Nyob rau hauv tag nrho muaj yog peb hom fermentation.

1. Haus dej cawv. Nws yog ib lub oxidation ntawm carbohydrate rau niam txiv molecule ethyl cawv, carbon dioxide, dej thiab ATP molecule (lub zog qhov chaw). Cov transformations yog nqa tawm nyob rau hauv tus ntawm tsis tsuas yog cov kab mob, tab sis kuj ho nphav kiag txawv genera thiab hom. Nyob rau hauv no txoj kev los ntawm lub sij hawm immemorial npaj khoom noj xws li npias, wine, poov ci dej cawv. Lub zog uas yog tso tawm thaum lub sij hawm decomposition ntawm ib tug carbohydrate, yog siv rau software kev ntawm microorganisms. Qhov ntawd yog qhov essence of lom txheej txheem.
2. Fermentation ntawm lactic acid nyob rau hauv lub oxidation ntawm carbohydrates rau lactic acid nrog qhov kev tso tawm ntawm ib tug xov tooj ntawm byproducts. Yuav ua li cas nws yog ua li cas thiab zoo li cas hom ntawm cov ntaub ntawv, ib tug los ze zog saib rau.
3. Butyric. Qhov no hom ntawm fermentation yog ib qho tseem ceeb nyob rau hauv lub natural scale. Nws yog nqa tawm nyob rau cov nuj nqis ntawm tseem ceeb heev kev ua si ntawm butyric acid cov kab mob, uas nyob rau hauv tej yam kev mob co rau hauv qab ntawm swamps, dej av nkos, thiab hais txog. Vim qhov xwm ntawm lawv ua hauj lwm yog ua tiav lossis loj npaum li ntawm cov organic Cheebtsam. Khoom ntau ntau yam, cov uas lub ntsiab butyric acid. Tsis tas li ntawd distinguished: acetone, isopropyl cawv, carbon dioxide, acetic acid, lactic acid, ethyl cawv thiab lwm yam sib txuas.

Txhua yam ntawm tus xaiv hom yog ib qho tseem ceeb ob yam thiab muaj scale. Hom ntawm cov kab mob nqa xws transformations zoo kawm rau hnub tim, thiab ntau yam ntawm lawv yog cultivated artificially nyob rau hauv thiaj li yuav tau theem siab tawm los.

Lactic fermentation: lub dav tswvyim

Qhov no hom ntawm fermentation yog paub txij li thaum lub feem ntau ancient lub sij hawm. Lwm BC inhabitants ntawm ancient tim lyiv teb chaws thiab lwm lub teb chaws twb tau los tsim cheese, brew npias thiab cawv txiv hmab, ci ncuav, acidify cov zaub thiab txiv hmab txiv ntoo.

Niaj hnub no tshwj xeeb siv los mus ferment khoom noj siv mis, artificially zus hom cov microorganisms. Txheej txheem modernized thiab coj mus rau automaticity, yog nqa tawm siv komplektatsionnogo khoom. Muaj ntau ntau manufacturers uas ncaj qha ua lactic fermentation.

Lub essence ntawm tag nrho cov txheej txheem yuav tsum sau ua ke nyob rau hauv ib tug ob peb paragraphs.

1. Rau lub ntsiab khoom noj carbohydrate qhov chaw - yooj yim (fructose, qabzib, pentoses) los yog ester (sucrose, starch, glycogen, etc.).
2. Tsim co tej yam kev mob.
3. Cov khoom podselyayutsya tej kab mob los ntawm lactic acid cov kab mob hom.
4. Muab tag nrho cov tsim nyog lwm yam tseem ceeb uas yog pom rau lub Desired khoom: lub teeb, kub, lub xub ntiag ntawm tej yam ntxiv Cheebtsam, siab.
5. Tom qab kawm tiav ntawm lub fermentation khoom yuav siv sij hawm qhov chaw thiab xaiv ua ntawm tag nrho cov sab sib txuas.

Ntawm cov hoob kawm, qhov no tsuas yog ib tug general piav qhia ntawm qhov teeb meem. Nyob rau hauv qhov tseeb, nyob rau txhua txhua theem muaj ntau ntau txoj biochemical kev tig cev, vim hais tias cov txheej txheem ntawm lactic fermentation - yog cov kev tshwm sim uas tseem ceeb heev kev ua si ntawm nyob quavntsej.

Raws li lactic acid fermentation

Los ntawm cov tshuaj taw tes ntawm view, cov transformations yog ib tug series ntawm tshwm sim los muaj cov kauj ruam.

1. Ua ntej, ib tug kev hloov nyob rau hauv thawj zaug substrate, i.e. carbon saw mas nws txawv tshuaj (carbohydrate). Qhov no ua rau cov intermediates heev ib cov xwm sib txawv, muaj ntau chav kawm. Piv txwv li, yog hais tias tus twg los substrate - piam thaj, nws yog rearranged rau gluconic acid.
2. Redox tshua nrog kev tso tawm ntawm gases, tus tsim ntawm byproducts. Lub hauv paus nyob rau hauv tag nrho cov txheej txheem yog lactic acid. Nws yuav ua thiab sau nyob rau hauv chav kawm ntawm fermentation. Txawm li cas los, qhov no tsis yog kev twb kev txuas. Yog li, muaj ib tug tsim ntawm molecules ntawm acetic acid, ethyl cawv, carbon dioxide, dej, thiab tej zaum kuj muaj lwm yam attendants.
3. Lub zog tawm los ntawm tus txheej txheem nyob rau hauv daim ntawv ntawm cov molecules ntawm adenosine triphosphate (ATP). Ib zib molecule yog ob molecules ntawm ATP, yog hais tias tus pib substrate ntawm ntau cov qauv, xws li cellulose, ces peb molecules ntawm ATP. No lub zog yog siv lactic acid cov kab mob rau ntxiv ua si.

Ntawm cov hoob kawm, hais tias yuav to taub lub biochemical transformations nyob rau hauv kom meej, nws yog tsim nyog los qhia kom meej tag nrho cov intermediate molecules thiab ceg. Xws li rau Piv txwv li:

• pyruvic acid;
• adenosine diphosphate;
• nikotinamindifosfata molecule li hydrogen transporter thiab lwm tus neeg.

Txawm li cas los, qhov no qhov teeb meem tsim nyog tshwj xeeb mloog thiab yuav tsum raug xam tias yog los ntawm lub foundations ntawm biochemistry, ces nws yuav tsis muaj kev cuam tshuam no tsab xov xwm. Ib tug los ze zog saib zoo li cas rau technology ntawm zus tau tej cov mis nyuj cov khoom thiab yam kev pab ntawm fermentation nyob rau hauv saib xyuas muaj.

homofermentative fermentation

Homofermentative fermentation ntawm lactic acid yuav siv cov tshwj xeeb ntaub ntawv ntawm pathogens thiab sib txawv los ntawm heterofermentative tau txais cov khoom thiab lawv muaj nuj nqis. Nws yuav siv sij hawm qhov chaw nyob rau hauv lub glycolytic pathway nyob rau hauv lub hlwb ntawm lub microorganism. Tus taw tes yog, raws li ib tug tag nrho ntawm tej fermentation nyob rau hauv lub hloov dua siab tshiab ntawm carbohydrates rau hauv lactic acid. Lub ntsiab kom zoo dua ntawm no txoj kev yog hais tias lub tawm los ntawm yam khoom yog 90%. Tsuas yog tus tshuav ib feem mus rau sab kev sib txuas.

Tus kab mob ferment no hom ntawm cov nram qab no:

• Tus kab mob Streptococcus lactis.
• Lactobacillus casei.
• Lactobacillus acidophilus thiab lwm tus neeg.

Yuav ua li cas lwm yam yog tsim raws li ib tug tshwm sim ntawm homofermentative fermentation? Nws tebchaw xws li:

• ethyl cawv;
• volatile acids;
• carbon dioxide;
• fumaric acid thiab succinic acid.

Txawm li cas los, nyob rau hauv kev ua lag luam, qhov no txoj kev ua qaub mis nyuj cov khoom yog yuav luag yeej tsis siv. Nws tseem nyob rau hauv cov xwm raws li thawj zaug rau theem ntawm glycolysis, nws tshwm sim nyob rau hauv lub mob hlwb tsiaj uas nws kim heev ce.

Technology rau tib neeg kev noj haus ntau lawm ntawm kev kawm cov khoom yuav siv cov chaw ntawm carbohydrates, xws li:

• piam thaj;
• sucrose;
• fructose;
• mannose;
• cov hmoov txhuv nplej thiab lwm cov neeg.

Ib tug homofermentative kab mob no tsis tau oxidize ntau ntawm cov tebchaw, lawv siv raws li oob khab lis kev cai nyob rau hauv qhuav yog tsis tau.

Heterofermentative lactic acid fermentation

Qhov no txoj kev yog raws nraim lub industrially siv vim uas ntau lawm yuav siv sij hawm muab tag nrho khoom noj siv mis, kaus poom zaub yog nqa tawm, muaj ib tug billet silage fodder.

Lub ntsiab sib txawv los ntawm lub yav tas los piav - yog tias lactic fermentation nqa activators tsim ib tug loj tus naj npawb ntawm by-khoom. Tsuas yog 50% ntawm cov qab zib yog tiav nyob rau hauv lub lactic acid cov kab mob, thaum lub sij hawm so mus txog rau lub tsim ntawm xws molecules li:

• acetic acid;
• glycerol;
• carbon dioxide;
• ethyl cawv thiab lwm yam.

Yuav ua li cas yog zoo dua thiab pheej yig dua tshaj qhov tsim ntawm 90% ntshiab lactic acid los ntawm homofermentative txoj kev? Qhov no yog hais tias thaum lub ntsiab khoom ua los ntawm ntau heev, lub livelihoods ntawm ntau cov kab mob yog inhibited ntawm tag nrho cov. Nyob rau hauv tas li ntawd, ntau yam zaub mov tsis tau tsw zoo uas kis tau los ntawm cov sab sib txuas. Piv txwv li, ib tug qab ntxiag aroma ntawm cov kaus poom zaub yog muab los ntawm acetic acid thiab isoamyl haus dej cawv. Yog hais tias cov tebchaw yog tsis, qhov tshwm sim yuav tsum yog tus preservation ntawm txawv heev.

lactic acid tawm los ntawm 50% yog txaus los mus suppress txoj kev loj hlob thiab tau hauj lwm ntawm tag nrho cov extraneous fungi thiab kab mob nyob rau hauv lub system. Vim tias txawm 1-2% ua muaj zog heev acidification ntawm qhov chaw, uas muaj peev xwm tsis muaj lwm yam kab mob, lwm yam tshaj li lactic acid cov kab mob. Tag nrho cov txheej txheem yog nqa tawm nyob rau hauv pentose phosphate pathway.

Cov ntsiab lus uas nrog heterofermentative fermentation txoj kev yuav tsum tau raws li nram no:

• zoo thiab tshiab poov uas yog ntxiv rau ntawm thawj zaug rau theem;
• optimum tej yam kev mob, uas tau raug xaiv rau txhua yam khoom ib lub zuj zus;
• high-zoo thiab zoo-cai cuab yeej siv;
• tag nrho cov tsim nyog rau tus txheej txheem ntawm kev pab kiag li lawm.

Ntawm cov ib puag ncig tej yam kev mob ntawm kev tseem ceeb yog txoj kev kub. Nws yuav tsum tsis txhob yuav siab dhau heev lawm, tab sis tus mob khaub thuas thiab ceev halt tag nrho cov chav kawm ntawm lub fermentation.

Niaj hnub no muaj tshwj xeeb fermentation txog ntsha, uas cia li tsim tag nrho cov tsim nyog tej yam kev mob rau qhov tseeb thiab nyiam ua hauj lwm ntawm microorganisms.

cov khoom Yuav Tsum Tau

Raws li peb tau sau tseg saum toj no, ntawm cov tseem ceeb tshaj plaws cwj pwm yuav tsum tau muab sau fermentation txog ntsha. Yog hais tias peb tham txog domestic coj ntawm txoj kev, ces koj yuav tsum xyuam xim rau cov kev huv ntawm cov tais diav siv nyob rau hauv lub preservation, zus tau tej cov yogurt thiab lwm cov khoom. Ib txoj kev uas yuav ua tau ib tug txo nyob rau hauv lub xov tooj ntawm txawv teb chaws coob txog kab mob yog tsis muaj menyuam ntim ua ntej yuav siv lawv.

Yuav ua li cas cookware yog haum rau heterofermentative fermentation? Nws tej zaum yuav lub khob los yog siab zoo yas (polypropylene, polyethylene) thawv uas muaj peev xwm sawv ntawm ua nruj nreem kaw lub hau.

Nyob rau hauv qhov kev lag luam siv ib tug tshwj xeeb ntaus ntawv rau tua kab mob thiab purifying lub thawv ua ntej lub fermentation txheej txheem.

Tus kab mob siv nyob rau hauv tus txheej txheem

Yog hais tias peb tham txog ib tug kab lis kev cai ntawm cov kab mob yuav siv los tsim cov kaus poom thiab khoom noj siv mis, nws tseem tau mus hais txog tej qho ntawm feem ntau cov hom ntawm cov kab mob no.

1. Acidophilus Bulgarian Bacillus.
2. Lactobacillus hom Sporolactobacillus inulinus.
3. Bifidobacteria.
4. Leykonostoki.
5. Lactic acid cocci.
6. Lactobacilli hom L. Casei.
7. Cov kab mob ntawm cov genus Streptococcus thiab lwm tus neeg.

Los ntawm combining thiab ntshiab haiv neeg pom tias tus kab mob no yog ua los rau ferment khoom noj siv mis. Lawv yog cov laj mej pej xeem muaj, lawv muaj peev xwm yuav leej twg. Qhov tseem ceeb tshaj yog mus soj ntsuam cov tej yam kev mob ntawm lub fermentation txheej txheem nyob rau hauv thiaj li yuav tau txais txiaj ntsim los ntawm lub resulting khoom.

Yuav ua li cas cov khoom yog tau raws li ib tug tshwm sim ntawm no ferment?

Yog hais tias peb tham txog dab tsi zoo ntawm fermentation khoom uas yuav tau nrog kev pab los ntawm lactic acid cov kab mob, nws yog tau mus rau npe rau ob peb loj pawg.

1. Khoom noj siv mis mov (fermented ci mis nyuj, yogurt, Varentsov, yogurt, tsev cheese, qaub cream, butter, acidophilic khoom, thiab lwm yam).
2. Feed silos rau ua liaj ua teb cov tsiaj.
3. Lactic acid, uas yog siv nyob rau hauv qhov siv thiab ua cov dej qab zib, tanning furs thiab thiaj li nyob.
4. Ci, cheese txiav txim siab.
5. Canning txiv hmab txiv ntoo thiab zaub.

Tag nrho cov no proves qhov tseem ceeb ntawm tej hom kab mob nyob rau hauv tib neeg lub neej, lawv muaj kev ua ub no.