TABLE OF CONTENTS
Abstract
SECTION ONE
Introduction
SECTION TWO
2.0 BIOFILM AND DEVELOPMENT STEPS.
2.1 Initail Attachment
2.2 Irreversible Attachment
2.3 Early Development of Biofilm Architecture (Microcolony Formation)
2.4 Maturation
2.5 Dispersion
SECTION THREE
3.0 BIOFILM FORMATION
3.1 Biofilm Forming Strength
3.2. Food contact surface materials for biofilm formation
SECTION FOUR
4.0 BIOFILM: PROBLEMS IN FOOD INDUSTRY
4.1 Produce Industry
4.2 Dairy Produce
4.3 Fish Processing Industry
4.4 Poultry industry
4.5 Meat industry
4.6 Read-to-eat (RTE).
SECTION FIVE
5.0 BIOFILM CONTROL STRATEGIES
5.1 Cleaning and Disinfection
5.2 Clean-in-Place (CIP)
5.3 Chemical-based control
5.3.1 Sodium hypochlorite
5.3.2 Hydrogen Peroxide (H202)
5.3.3. Ozone
5.3.4 Peracetic acid
5.4 Other approaches of biofilm control
5.4.1 Ultra sonication
5.4.2 Enzymes
5.4.3 Phages
5.5 Hurdle technology
Conclusion
References
CHAPTER ONE
1.0 INTRODUCTION
Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria and also in oxygen-starved muscle cells e.g lactic acid fermentation. It is also the process of extracting energy from the oxidation of organic compounds such as carbohydrate using an endogenous electron acceptor usually pyruvate (Robison, 2006).
According to Garrison (1993), the process of fermenting is basically feeding sugars and nutrients in solution to yeast, which return the favor by producing carbon dioxide gas (CO2) and alcohol. This goes on until either all the sugar is gone or the yeast can no longer tolerate the alcohol percentage of the beverage.
Before fermentation take place, one glucose molecules is broken down into two pyruvate molecules during glycolysis. Fermentation is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of Adenosine tri-phosphate (ATP) by glycolysis (Robison, 2006). During alcoholic fermentation usually carried by yeasts, pyruvate is then converted into ethanol and carbon dioxide (CO2).
C6H12O6
2C2H5OH + 2CO2Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines (Robison, 2006 and Kunze, 2004).
Fermentation is a cheap and energy efficient means of preserving perishable raw materials such as pineapple juice (FAO, 2002). Harvested fruits may undergo rapid deterioration if proper processing and storage facilities are not provided, especially in the humid tropics where the prevailing environmental conditions accelerate the process of decomposition (FAO, 2002).
Freezing of fruits and vegetables is not economically viable at the small- scale fermentation requires very little sophisticated equipment, either to carry out the fermentation or for subsequent storage of the fermented product. It is a technique that has been employed for generations to preserve fruits in the form of drinks and other food for consumption at a later date and to improve food security.
Two types of fermentation are known
1) Ethanol fermentation (Also known as alcoholic fermentation) is the production of ethanol and carbon dioxide (CO2).
2) Lactic acid fermentation: this refers to two means of producing lactic acid.
a) Homolactic fermentation: is the production of lactic acid exclusively.
b) Heterolactic fermentation: is the production of lactic acid as well as other
1.1 AIM OF THE STUDY
The aim of this work is to produce wine from a mixed fruit of grape and pineapple using S.cerevisiae
OBJECTIVES
1. To determine the microbiological changes associated with wine production using grape and pineapple.
2. To determine the biochemical changes during the fermentation of the mixed fruit must.
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