발효공학 정리

목차

1.Introduction
2.Beer

본문내용

Introduction
- food fermentation: five main purposes
① Preservation
② Enrichment flavors, aromas, and textures
③ Biological enrichment
④ Detoxification
⑤ Direct consumption
- Pyruvate can be converted into various fermentation end products depending upon microorganisms involved.

Beer
- Water
① Bicarbonate (HCO3-) ☞ increase RA / Ca2+, Mg2+ ☞ lower RA (lower pH)
② Phosphate ions와 반응하여 pH낮춤
③ Problematic inorganic ions(Fe2+, Cu2+, Mn2+): 적을수록 좋음

참고 자료

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