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Samenvatting H10 nuttig gebruik van M.O. microbiologie en hygiëne semester 1 $0.00

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Samenvatting H10 nuttig gebruik van M.O. microbiologie en hygiëne semester 1

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Samenvatting H10 nuttig gebruik van M.O. microbiologie en hygiëne semester 1, jaar 1 voedings- en dieetkunde

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  • October 30, 2021
  • 4
  • 2020/2021
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MICROBIOLOGIE



H10 NUTTIG GEBRUIK M.O.
10.1. FERMENTATIE VAN VM
Fermentatie = omzetten van organisch materiaal in afwezigheid van zuurstof (anaeroob)
 Bacteriën, celstructuren of schimmels  bekend om hun fermentatie
 Ook in sommige dierlijke cellen (skeletspieren)

Van oudsher werden bacteriën, schimmels en gisten gebruikt om houdbaarheid voedsel en dranken
te vergroten

Door fermentatie neem veiligheid product toe en wordt VW soms verbeterd

Voorgaande hoofdstukken
- Fermentatie van Saccharomyces cerevisiae en andere gisten in brood, bier, wijn
- Fermentatie van schimmels in tempeh, sojasaus, miso…




Gisten met het geslacht Saccharomyces zetten pyruvaat om naar ethanol, C02 of ethanol + CO2
 Gebruik bij bier, wijn en brood

Gisten met geslacht Aspergillus zetten pyruvaat om naar melkzuur
 Sojasuas

Gisten met geslacht Lactobacillus zetten pyruvaat om naar melkzuur
 Kaas, yoghurt

FERMENTATIE DOOR MELKZUURBACTERIËN
Melkzuurbacteriën produceren lactaat (vaak gewenst in VM)
Melkzuurbacteriën = bacteriën die glucose (na glycolse) anaeroob converteren tot melkzuur

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