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    Presented By: Lavenia Alou C. Magno: Antibiotics PHP 100 Lactic Acid PHP 120

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    Benedick Jayson Marti
    The document lists various prices for different fermented and distilled products including antibiotics, beer, wine, liquor, lactic acid, citric acid, vinegar, and their production processes. Antibiotics are produced through a fermentation process using microorganisms. Beer production involves malting, milling, mashing, boiling, fermentation and distillation. Wine production includes harvesting grapes, juice extraction, fermentation, clarification, filtration and bottling. Liquor is produced through fermentation and distillation of grains or fruits.

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    Presented By: Lavenia Alou C. Magno: Antibiotics PHP 100 Lactic Acid PHP 120

    Uploaded by

    Benedick Jayson Marti
    44 views32 pages
    The document lists various prices for different fermented and distilled products including antibiotics, beer, wine, liquor, lactic acid, citric acid, vinegar, and their production processes. Antibiotics are produced through a fermentation process using microorganisms. Beer production involves malting, milling, mashing, boiling, fermentation and distillation. Wine production includes harvesting grapes, juice extraction, fermentation, clarification, filtration and bottling. Liquor is produced through fermentation and distillation of grains or fruits.

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    Fermentation Magno

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    The document lists various prices for different fermented and distilled products including antibiotics, beer, wine, liquor, lactic acid, citric acid, vinegar, and their production processes. Antibiotics are produced through a fermentation process using microorganisms. Beer production involves malting, milling, mashing, boiling, fermentation and distillation. Wine production includes harvesting grapes, juice extraction, fermentation, clarification, filtration and bottling. Liquor is produced through fermentation and distillation of grains or fruits.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    44 views32 pages

    Presented By: Lavenia Alou C. Magno: Antibiotics PHP 100 Lactic Acid PHP 120

    Uploaded by

    Benedick Jayson Marti
    The document lists various prices for different fermented and distilled products including antibiotics, beer, wine, liquor, lactic acid, citric acid, vinegar, and their production processes. Antibiotics are produced through a fermentation process using microorganisms. Beer production involves malting, milling, mashing, boiling, fermentation and distillation. Wine production includes harvesting grapes, juice extraction, fermentation, clarification, filtration and bottling. Liquor is produced through fermentation and distillation of grains or fruits.

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    Antibiotics Php 100 Lactic Acid Php 120

    Beer Php 50 Liquor Php 60

    Presented by:
    Lavenia Alou C. Magno

    Wine Php 200 Citric Acid Php 500 Vinegar Php 40


    • Fermented drink that contains grains
    • Compositions:
    • Water- Makes up 90% of volume of beer
    • Malt- Sugar coming from malted grains such as barley, wheat,
    oats, maize and rice.
    • Hops- Waxy yellow lupulin gland within leaves of the flower.
    • Yeasts- Unicellular microorganisms that converts sugars into
    alcohol and carbon dioxide
    • Malting- The grains are soaked in water tanks and allowed to
    germinate. The malt is then hot air dried
    • Milling- The grains are then grinded coarsely in roller mills; forming
    grists. After drying and heating, the rootlets from the malt is
    removed
    • Mashing- The grist is mixed with hot water then cooked for up to 6
    hours. Enzymes in the malt convert starch into sugars producing
    wort. The wort is then boiled for about an hour and a half.
    • Lautering- The separation of wort(sugar solution) from the
    undissolved part of the grain. Water is sparged through the grains
    • Boiling- The wort is transferred into boiling tanks (kettle) and hops
    are added. Resulting liquid is cooled in a plate heat exchanger to the
    fermenting temperature.
    • Hop Separation and Cooling- Proteins and hops are removed
    from the wort then cooled in a plate cooler.
    • Fermentation- The cooled oxygenated wort is placed into
    fermenting vessels and yeasts are added.
    Stages of Fermentation:
    • Lag Stage-
    This stage take a half to 2 days depending on:
    • Yeast pitching rate
    • Yeast viability
    • Yeast vitality
    • Wort temperature
    • The yeast adaptation time.
    • Log (Acceleration) Stage
    • Yeast cells and beer temperature increases up to maximum.
    • Foam is seen on surface of beer
    • Stationary Stage
    • Beer gravity will drop and foam becomes dark
    • Declining Stage
    • Beer fermentation rate and fermentable sugar in the beer decreases.
    • Wine is fermented fruit juice. The most important fruit is Vitis vinifera
    (grapes), but any fruit can be used.
    • Types:
    • White Wine
    • Red Wine
    • Blush Wine
    • Champagne (Sparking) Wine
    • Fortified Wine
    • Harvesting- Grapes are harvested from the vines and brought to
    the plant.
    • Juice Extraction- Grapes are destemmed and squashed.
    • Fermentation- After crushing and pressing the must is transferred
    to large, refrigerated stainless steel tanks where it is fermented to
    produce wine.
    • C6H12O6 + yeast 2C2H4OH + 2CO2
    • Clarification- Wine is transferred to a stainless steel tank then the
    yeast cells, tannins, and proteins are removed.
    • Filtration- The treated wine is then passed to an industrial filter to
    remove the larger particles.
    • Ageing- Wines are either placed in steel tanks or wooden barrels to
    age. It is aged to develop more flavor.
    • Bottling- Right before bottling a small amount of sulfite is added
    to help preserve the wine and prevent further fermentation. Bottles
    are sealed using a cork, the air in the head space is removed
    immediately before inserting the cork
    • Liquors are fermented then distilled beverages,
    • Brandy is distilled from fermented alcoholic fruit beverages (wine)
    • Whisky is distilled from fermented alcoholic grain beverages (beer)
    • Types of distilled liquors:
    • Brandy
    • Whisky
    • Vodka
    • Rum
    • Gin
    • Tequila
    1. Milling- Cracking the kernel of grain,
    2. Mashing- Converting the grain starch to grain sugar
    3. Fermenting-Converting the grain sugar to alcohol and carbon
    dioxide by the addition of yeast
    4. Distilling-converting the alcohol to beverage alcohol by heating
    and cooling.
    • Acetic acid, CH3COOH, is an organic compound which also written
    as CH3CO2H or C2H4O2.
    • It is colourless liquid in undiluted form is called as glacial acetic acid.
    • The very dilute form of acetic acid (8 – 10%) is known as vinegar
    and has a distinctive sour taste and pungent smell.
    • Mainly produced as a precursor to polyvinyl acetate and cellulose
    acetate.
    Acetic acid can be manufactured by following methods
    1. Methanol carbonylation
    2. Acetaldehyde oxidation
    3. Ethylene oxidation
    4. Oxidative fermentation
    5. Anaerobic fermentation
    1. Methanol carbonylation
    CH3OH +CO CH3COOH
    2. Acetaldehyde oxidation

    3. Ethylene oxidation
    4. Oxidative fermentation

    5. Anaerobic fermentation
    • Lactic acid is a naturally occurring organic acid that can be used in a
    wide variety of industries, such as the cosmetic, pharmaceutical,
    chemical, and food.
    • Applications in the food industry include:
    • Pickle
    • Kimchi
    • Sauerkraut
    • Sour beer
    • Yoghurt
    Types of fermentation process:
    • Homofermentative Process- The homofermentative lactic acid
    fermentation converts a six-carbon sugar molecule to two lactic acid
    molecules, storing the released energy into two ATP molecules.

    • Heterofermentative Process- Heterofermentative bacteria


    produce one mole of lactate from one mole of glucose as well as
    CO2 and acetic acid or ethanol. Examples include Leuconostoc
    mesenteroides, Lactobacillus bifermentous, and Leconostoc lactis.
    • Citric acid is 2- hydroxy-1,2,3 propane tricarboxylic acid
    • In 1917 Currie described the first production of citric acid with
    Aspergillus niger
    • Two methods are commonly used for the production of citric acid by
    A. niger:
    • Surface fermentation
    • Submerged culture fermentation
    Factors affecting acid production:
    1. Nutrient
    2. Inhibitors and stimulants
    3. Inoculum
    4. Fermentation time
    5. Temperature
    6. pH
    7. Aeration and agitation
    • Surface fermentation
    • The classical process for citric acid manufacture
    • The culture solution is held in shallow trays and the fungus develops as a
    mycelial mat on the surface of the medium. The fermentation chambers are
    provided with an effective air circulation in order to control temperature
    and humidity.
    • Submerged culture fermentation-
    • Commonly employed technique for citric acid production.
    • Different kinds of media are employed such as sugar and starch based
    media.
    • Inoculation is performed either by adding a suspension of spores, or of pre-
    cultivated mycelia.
    • Antibiotics are chemical substances that can inhibit the growth of,
    and even destroy, harmful microorganisms.
    • They are derived from special microorganisms or other living systems,
    and are produced on an industrial scale using a fermentation
    process.
    • In 1928, Alexander Fleming developed the first modern era
    antibiotic, penicillin.

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