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MINISTRY OF EDUCATION AND TRAINING CAN THO UNIVERSITY BIOTECHNOLOGY RESEARCH AND DEVELOPMENT INSTITUTE PRACTICAL REPORT FOOD FERMENTATION (CODE: BT404C) Group Instructor: Students: Trần Vũ Phương Đinh Châu Hải Đăng Trần Thị Thảo My Đặng Thị Thanh Trúc Trần Thị Bảo Châu Lưu Minh Long Phạm Thảo Nguyên Ngô Thanh Nhã Trần Yến Nhi Đặng Minh Tâm Trần Nguyễn Nguyệt Thanh CẦN THƠ, 04/2022 B1904225 B1904532 B1904650 B1904672 B1904681 B1904688 B1904689 B1904693 B1904695 B1904697 THÔNG TIN SINH VIÊN TT Thơng tin sinh viên Hình sinh viên Họ tên: Đinh Châu Hải Đăng MSSV: B1904225 Mã Lớp: DA1966T1 Số ĐT: 0847067405 Họ tên: Trần Thị Thảo My MSSV: B1904532 Mã Lớp: DA1966T1 Số ĐT: 0842585002 Họ tên: Đặng Thị Thanh Trúc MSSV: B1904650 Mã Lớp: DA1966T1 Số ĐT: 0394268001 Họ tên: Trần Thị Bảo Châu MSSV: B1904672 Mã Lớp: DA1966T1 Số ĐT: 042786192 TT Thơng tin sinh viên Hình sinh viên Họ tên: Lưu Minh Long MSSV: B1904681 Mã Lớp: DA1966T1 Số ĐT: 0818444255 Họ tên: Phạm Thảo Nguyên MSSV: B1904688 Mã Lớp: DA1966T1 Số ĐT: 0868735353 Họ tên: Ngô Thanh Nhã MSSV: B1904689 Mã Lớp: DA1966T1 Số ĐT: 0775871388 Họ tên: Trần Yến Nhi MSSV: B1904693 Mã Lớp: DA1966T1 Số ĐT: 0987918533 TT Thơng tin sinh viên Hình sinh viên Họ tên: Đặng Minh Tâm MSSV: B1904695 Mã Lớp: DA1966T1 Số ĐT: 0925109189 10 Họ tên: Trần Nguyễn Nguyệt Thanh MSSV: B1904697 Mã Lớp: DA1966T1 Số ĐT: 0943284471 Contents Lesson THE ALCOHOLIC FERMENTATION OF RICE WINE I INTRODUCTION Product Microorganisms Ingredient(s) II MATERIALS III PROCEDURE IV RESULTS AND DISCUSSION 11 pH change through per stage 14 Brix level change through per stage 15 Growth of mold 15 The growth of yeast fungal 16 Alcohol concentration after fermentation 16 V CONCLUSION 17 Lesson 18 TEMPE FERMENTATION 18 I INTRODUCTION 18 Product 18 Microorganisms 18 Ingredient(s) 19 II MATERIALS 19 III PROCEDURE 20 A protocol for tempeh fermentation 20 Explain the process 21 IV RESULTS AND DISCUSSION 22 The change of pH through the stages 23 Identifying dry matter 23 Results of chemical analysis (Formol nitrogen) 25 Quality Evaluation Criteria 25 V CONCLUSION 26 LESSON 27 PICKLES FERMENTATION 27 I INTRODUCTION 27 Product 27 Microorganisms 27 Ingredient(s) 29 II MATERIALS 29 III PROCEDURE 30 A protocol for pickles fermentation 30 Explain the process 31 IV V RESULTS AND DISCUSSION 31 The change of pH during fermented time 34 Results of acid analysis 35 Quality Evaluation Criteria 35 CONCLUSION 35 Lesson THE ALCOHOLIC FERMENTATION OF RICE WINE I INTRODUCTION Product Like other traditional fermented alcoholic beverages in other East-Asian countries, rice wines are popular in Vietnam The production of rice wine is a source of income for farmer families in rural areas In Vietnamese, Ruou means wine In the north and south, we can find Ruou De or Ruou Nep: these are fermented from rice or glutinous rice, respectively, followed by distillation In mountainous districts, such as Da Lat, Buon Me Thuot, and Dac Lac, an ethnic minority (Thuong people) produce Ruou Can which is fermented from rice, maize or cassava, with or without distillation In particular in the Mekong Delta of the south, Ruou Nep Than (purple glutinous rice wine) is made from purple glutinous rice without further distillation It is commercialized in two qualities: crude cloudy wine containing sediment, and clear filtered wine Its manufacture follows a traditional fermentation process in which powdered starch-based starter is mixed with steamed gelatinized purple glutinous rice, which is then incubated under ambient conditions Microorganisms Rice wine fermentation also depends on mold and yeast In particular, Rhizopus, Saccharomyces, and Saccharomycosis are popular genera in starters and are considered to be important functional microorganisms The major molds are Amylomyces rouxii, Rhizopus spp and Mucor spp., and the commonly present yeasts are Saccharomyces cerevisiae, Hansenula spp., Endomycopsis flbuligera and Candida spp The molds produce α-amylase and amyloglucosidase (also called glucoamylase) that hydrolyze starch to dextrins and maltose but mainly to glucose Yeasts are significant in winemaking because they conduct the alcoholic fermentation but some may also spoil wines during storage through changes of biochemical activities (eg metabolism of carbohydrates, nitrogen compounds, organic acids, or degradation of lipids, production of polyols) or have negative affects on wine quality through autolysis Ingredient(s) Depending on available ingredients and preferences in the region, different kinds of agricultural starchy materials may be utilized The most popular materials are dehulled rice including whole or broken rice (Oryza sativa L.), glutinous rice and purple glutinous rice Rice is the seed of the grass species Oryza sativa (Asian rice) The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, agricultural commodity with especially in Asia and Africa It is the the third-highest worldwide production, after sugarcane and maize Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans There are many varieties of rice and culinary preferences tend to vary regionally II MATERIALS No Name Red-brown rice (Gạo lức Huyết Rồng) Yeast and Mold Picture Saccharomyces cerevisiae Amylomyces rouxii Distillation Equipment Erlenmeyer flask 250 mL Plastic graduated cylinder Waterlock, pH meter, Thermometer, Alcohol meter Brix refractometer III PROCEDURE A protocol for wine fermentation: Put in erlenmeyer flasks (250 mL) 50 gr red-brown rice / flask ↓ Soak in 60 mL of water for hours at room temperature Figure 1.1 The red-brown rice is soaked in 60 ml of water Steam flasks in autoclave for hour at 1000C flask used to measure pH ↓ Cool to 35-400C ↓ Inoculate with gr of starter and mix well Figure 1.2 gr starter is measured by analytical balance digits