Microbial fermentation principle

"Span style"line-height: 1.5; what is the principle of microbial fermentation? For microbial fermentation we are most common should be yogurt, pickles, etc., these are fermented by lactic acidUnder the right environment, microorganisms will ferment to produce the corresponding enzymes, under mild conditions have a very strong ability to break down the transformation of substances, and can produce a wealth of secondary metabolites, so the use of microbial characteristics, through the current engineering technology to produce useful substances, or directly applied to industrial production of a technical systemMainly includes the production and application of bacteria, microbial metabolites production, the use of microbial skills and the selection and preservation of bacteria and other technologiesmicrobial fermentation engineering is a discipline used to solve engineering problems of industrial production according to fermentation processMainly from the point of view of engineering, the fermentation project to achieve fermentation process is divided into bacteria, fermentation and refining and other three stagesThe principle of microbial fermentation plays a role in these three stagesTake bread making as an example, let's briefly introduce the principle of microbial fermentation:"text-align:"text-align":center;"img src"""""microbial fermentation principle" """Microbial fermentation principle"first understand that flour is composed of protein, carbohydrate, ash and other components, in the bread fermentation process, the main role is protein and carbohydrateThe protein in flour is mainly composed of wheat gum protein, wheat gluten, wheat protein and wheat globulin, and in the appropriate humidity, wheat gluten and wheat gum protein can absorb water and expand to form glutenThis gluten can expand with the expansion of carbon dioxide gas during the fermentation of the dough, and can prevent the overflow of carbon dioxide gas, improve the air retention capacity of the dough, it is the bread products to form an important condition for the expansion, softnessMost of the carbohydrates in flour are in the form of starchThe amylase contained in starch can convert starch into maltose under suitable conditions, and then continue to convert it into glucose to supply the energy needed for yeast fermentationThe transformation of starch in the dough plays an important role in the growth of yeastdough fermentation is the process of using carbon dioxide and other ingredients produced during yeast life activity to make the dough puff ymgrine and elastic, and give the product special color, aroma and porous structureIn fact, microbial fermentation engineering is actually a microbial life activity process, in the process can produce metabolic materials and energy into new substances or is converted to people's needs of the material, which also needs what we callmicrobial fermentation technology , in order to convert the original microorganisminto into the desired substance