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Maria Camila Forero Maria Camila Marin Angela Mugno Nicolas Vera Miguel Ruiz Maria Alejandra Muoz

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* Fermentation technology is the oldest of
all biotechnological processes. The term is derived from the Latin verb fevere, to boil * The appearance of fruit extracts or malted grain acted upon by yeast, during the production of alcohol. * Fermentation is a process of chemical change by organisms or their products, usually producing effervescence and heat. * Microbiologists consider fermentation as any process for the production of a product by means of mass culture of micro organisms'

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* It is assume that in the
Neolitic period beer was pruduce because there were found beer jars. the years 7,000 to 6,000 B. C wine and beer were produce and drink.

* In Mesopotamia between

* By the 7000

B.C in China there were wine wars

* In the 3,500 B. C. the

egipcians evidence in draws the produccion of wine, beer and bread

In egypt they used A beverage distilled from rice meal known as Sura between 3000 BC - 2000 BC.
first alcoholic drink was obtained which was made by fermenting honey with alcohol. However, by 1700 BC, wine was produce and also into religious rituals

* In Greece in 2000 BC the

* Mezcal, pulque or

octli, beer, chichi, Cauim this were the official beverages of Latinamerica ancient civilicizations one of the main ingredients was saliva.

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1. 2.
Breakdown sugars to alcohol and carbon dioxide. Usually yeast metabolizes the sugar (glucose) to produce 2 compounds, ethanol and carbon dioxide Glucose divides into 2 pyruvate then Acetalhyde to finally become ethanol.

3.

4.

The alcoholic fermentation cant not go higher than 10-14% or yeast will die. So there have to be distillation. The dilute solution of ethanol its heated and components other than ethanol, including water, esters, and other alcohols, are collected in the condensate, which account for the flavor of the beverage.

5.

 All

around the world beers are brewed, using a process based on a simple formula. The key to the beer making process is malted grain, depending on the region traditionally barley, wheat or sometimes rye.

* The Malt is made by

* Depending on the

allowing a grain to germinate, after which it is then dried in a oven and sometimes roasted. The germination process creates a number of enzymes,( notably alfa-amylase and betaamylase) which will be involved in converting the starch in the grain into sugar.

amount of roasting, the malt will take on dark colour and strongly influence the colour and flavor of the beer. It is important to mention that this process can not be done at home.

* This work is basically divided in 7 steps that are :

1. Mashing. 2. Lautering. 3. Boiling. 4. Fermenting. 5. Conditioning. 6. Filtering. 7. Filling.

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* In
this process of mixing milled grain (usually malted grain) with water, and heating this mixture up with rests at certain temperatures allows the enzymes in the malt to break down the starch in the grain and become sugars, which is called maltose.

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In this second step consists of the separation of
the extracts won during mashing from the spent grain. It is achieved in either a lauter tun, a wide vessel with a false bottom, a plateand-frame filter designed for this kind of separation. Lautering has two stages: the first one is the wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging, in which extract which remains with the grains is rinsed off with hot water.

 The

mash filter is a plate-and-frame filter, where the empty frames contain the mash, including the spent grains, and have a capacity of around one hectoliter. The plates contain a support structure for the filter cloth, then plates, frames, and filter cloths are arranged in a carrier frame like so: frame, cloth, plate, cloth, with plates at each end of the structure. Newer mash filters have bladders that can press the liquid out of the grains between spargings, where the grain does not act like a filtration medium in a mash filter.

*
Boiling
the won extracts, that are called wort, ensures its infertility, and it does prevents a lot of infections that may appear . During the boil hops are added, which contribute bitterness, flavor, and an special aroma compound the to beer, and, along with the heat of the boil, causes proteins in the wort to clot and the pH of the wort to fall. Finally, in its last part the vapors produced during the boil volatilize off flavors, including dime thyl sulfide precursors.

* The boil must be conducted so that is it even and intense.

The boil lasts between 50 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort the brewer expects to evaporate.

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Fermentation, (In a modern talk )as a step in the brewing process, starts as rapidly as yeast is added to the cooled wort, also is at this point where the product is first called beer. It is during this stage that sugars won from the malt are metabolized into alcohol and carbon dioxide. Tanks of fermentation come in all sorts of forms, from enormous tanks which can look like storage silos, to five gallon glass carboys in a home brewer's closet. Most breweries today use cylindroconical tanks, or CCTs, have a conical bottom and a cylindrical top. The cones usually open to a 60 angle that will allow the yeast to flow toward the cones apex, but is not so steep as to take up too much vertical space. CCTs can handle both fermenting and conditioning in the same tank. Finally , the yeast and other solids which have fallen to the cones apex can be simply flushed out a port at the apex.

After high kraeusen a bung device (German: Spundapparat) is often put on the tanks to allow the CO2 produced by the yeast to naturally carbonate the beer. This bung device can be set to a given pressure to match the type of beer being produced. The more pressure the bung holds back, the more carbonated the beer becomes.

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At this point sugars in the fermenting beer
have been almost completely digested, the fermentation decreases and the yeast starts to settle to the bottom of the tank. At this point, the beer is cooled to around freezing, which encourages settling of the yeast, and causes proteins to coagulate and settle out with the yeast. During period, time pressure is maintained on the tanks to prevent the beer from going flat.

Filtering the beer stabilizes the flavor, and gives beer its polished shine and brilliance. Not all beer is filtered.
This step comes in many types. Many use pre-made filtration media such as sheets or candles, while others use a fine powder made of, diatomaceous earth, also called kieselguhr, which is introduced into the beer and re-circulated past screens to form a filtration bed. Filters range from rough filters that remove much of the yeast and any solids left in the beer, to filters tight enough to strain color and body from the beer. Normally used filtration ratings are divided into rough, fine and sterilebeer.

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* Packaging or Filling is putting the beer into the
containers in which it will leave the brewery. Usually this means in bottles and kegs, but it might include cans or bulk tanks for highvolume customers

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It is a staple food

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* Bread-making is one of the oldest examples of biotechnology, with
accounts of leavened bread dating from ancient Egypt (4,000 BC).

* In the United Kingdom, bread is traditionally made from a dough of

wheat flour, water, salt and possibly fat, depending upon the recipe. This forms a matrix in which yeast is trapped. Amylases in the moistened flour convert starch to glucose, which nourishes the immobilized yeast cells.

* In addition, the yeast requires a source of nitrogen. Peptones and

amino acids are provided by partial hydrolysis of flour proteins (collectively termed gluten). The yeast's anaerobic respiration generates carbon dioxide and alcohol.

* Gluten contributes to the elasticity and plasticity of the dough, * This outline protocol may be used to investigate the effect of

ensuring that the carbon dioxide remains trapped as it enlarges the air bubbles within the dough, causing it to rise.
various recipe components which modify either flour proteins or enzyme activity.

* Biotechnology includes the application of a wide variety of

biological, biochemical, bioengineering, genetic, microbiological and control techniques. of the oldest biotechnical processes, together with the brewing of beer, sake and wine, and the production of yoghurt and cheese, etc. widest sense, from the improvement of cereal grains and starter cultures by recombinant DNA technology, through the use of enzymes as processing aids, to application of the most advanced batch and continuous fermentation technologies.

* The baking of yeast-leavened and sourdough breads represents one

* A modern baking process may take advantage of biotechnology in its

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* Flour * Liquids
* Leavening * Yeast

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* * * * * *
Is the one that provides the final structure to the bread water-soluble portein groups: Albumin Globulin Proteoses Water- insoluble protein groups: Glutenin Gliadin

* When flour is mixed with water,

the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread

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* Water is used to form the flour into a paste or dough.

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* Process of adding gas to a dough. * Causes the dough to rise. * Principle: air or gas expands, or
increases in volume, when heated.

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* Saccharomyces
cerevisiae

* Ferments

carbohydrates in the flour, including any sugar, producing carbon dioxide.

Biochemists consider fermentation as an energygenerating process in which organic compounds act both as electron donors and acceptors'; hence fermentation is an anaerobic process where energy is produced without the participation of oxygen or other inorganic electron acceptors

*.

In biotechnology, the microbiological concept is widely used.

to the following categories of micro-organisms are used in fermentation processes: Unicellular: multicellular: cyanobacteria bacteria, cyanobacteria

* MICRO-ORGANISMS * Several species belonging * PROKARYOTIC

EUKARYOTIC Unicellular: multicellular: fungi, algae

yeasts,

algae

* Yogurt is a fermented milk product which was apparently brought to

Turkey by the mongols millenia ago.

* It

is produced by adding a "starter" of active yogurt containing a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus.

* These produce lactic acid during fermentation of lactose. The lactic

acid lowers the pH, makes it tart, causes the milk protein to thicken and acts as a preservative since pathogenic bacteria cannot grow in acid conditions.

* The partial digestion of the milk when these bacteria ferment milk
makes yogurt easily digestible.

* In

addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing nonpathogenic flora of the gastrointestinal tract.

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*Proper incubation temperature: * Lactobacilli and Streptococcus thermophilus are
thermophilic bacteria, meaning they prefer elevated temperatures for growth. *At such temperatures (50 C, in this case) pathogenic or putrifactive bacteria are inhibited. However, even these thermophilic bacteria are killed if exposed to temperatures over 55oC (130o F), and do not grow well below 37oC (98oF). *Choose a 50C for the proper growth.

* Yogurt is preserved by its acidity which inhibits

the growth of putrefactive or pathogenic bacteria. With lids intact, this yogurt will keep at least a month or two in the refrigerator. After that time, especially if your refrigerator is on the "warm" side, a layer of nonpathogenic white mold may form on the top. Merely lift off the mold with a fork, discard, and use the yogurt for cooking.

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* The presence of lactic acid, lactic
acid produced during fermentation is responsible for the bitter taste and to improve the microbiological stability and food safety. This lactic acid fermentation is responsible for the bitter taste of dairy products such as cheese, yogurt and kefir. The fermented lactic acid also gives a bitter taste to the fermented vegetables such as traditional pickles and sauerkraut. Sugar sprouts are converted into lactic acid and used as a preservative

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* http://www.buzzle.com/articles/history-of-alcohol.html * http://www.streetdirectory.com/food_editorials/beverages/
alcoholic_drinks/the_history_of_alcohol_fermentation.html * http://elfacto.com/alcoholic-fermentation-process/ * http://www.ncbe.reading.ac.uk/ncbe/protocols/PRACBIOTE CH/breaddough.html * http://www.biotecharticles.com/Others-Article/Uses-ofBiotechnology-in-the-Food-Industry-126.html * http://ccr.ucdavis.edu/biot/what/index_new.shtml * http://www.ncbi.nlm.nih.gov/pubmed/9636290