Tài liệu Chương 2: Các quá trình lên men pdf

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Chương 2: Các quá trình lên men
2.1. Quá trình lên men rượu
2.2. Quá trình lên men lactic
2.3. Quá trình lên men propionic
2.4. Quá trình lên men butyric và axeton -
butanol
2.5. Quá trình lên men axetic
2.6. Quá trình lên men xitric
2.7. Một số quá trình lên men khác

2.1.1. Cơ chế của quá trình lên men
rượu
÷


CH
3
COCOOH
CH
3
CHOC
2
H
5
OH
NAD
NADH
2
CO
2

EMP
Glucoza
A. pyruvic
C
6
H
12
O
6
Aldehyt axetic
Rượu etylic
Quá trình hô hấp kỵ khí (yếm khí): Chất nhận hydro
cuối cùng là aldehyt axetic (một trong những sản
phẩm hữu cơ trung gian)
 Thời kỳ cảm ứng: glyxeraldehyt-3P  glyxerin-3P 
glyxerin
* Thời kỳ tĩnh: Aldehyt axetic  rượu etylic
Phương trình Neuberg 1:
Glucoza + 2ADP + 2P
vc
 2 Etanol + 2 CO
2
+ 2 ATP

2.1.1. Cơ chế của quá trình lên men
rượu

 




NaHSO
3
Na
2
CO
3
÷
Axit axetic Ruợu etylic
Glucoza
Axit pyruvic
Axetaldehyt
CO
2
Glyxeraldehyt 3P
EMP
H
3
PO
4
Glyxerin
Axetalsunfonat natri
CH
3
CHOHSO
3
Na
Phương trình Neuberg 2:
Glucoza  Glyxerin + axetalsufonat natri + CO
2

Phương trình Neuberg 3:
2Glucoza + H
2
O  Etanol + Axetic + 2 Glyxerin + 2
CO
2


2.1.2. Vi sinh vật lên men rượu
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
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2030

2.1.2. Vi sinh vật lên men rượu

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
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!"#$%"%

&"'(
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

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
2.1.3. Các yếu tố ảnh hưởng tới quá trình lên
men rượu

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
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#' 5HHNH 2HNH      #89
HNH+(22/62#89HHNH

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4H
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
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,
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
2.1.3. Các yếu tố ảnh hưởng tới quá trình lên

men rượu

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66!:;

RA_U!3!#V8C#^5:6a
bH(22'(*c?
?
75H

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@
2.1.4. Ứng dụng của quá trình lên men rượu

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
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7 
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
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?÷[H÷@[2H
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?
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
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
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2.2.1. Cơ chế của quá trình lên men
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
1I
OTR;2#aI10 1>
OTR;2MUI101
2.2.2. Vi khuẩn lên men lactic

2.2.3. Ứng dụng của quá trình lên men
lactic


jjjjuAB(HBH
jjjjXMWF/F5lH
jjjjKpHHtA
jjjj~H_H5i

6@"''



KpHHHB
PU;2
m;2
d^#89 >/V Z*;+
,6
>
F
>6,FbH7Hu=

}BH


u=

?T,-I1
>01
0
O |6  ; 2I  ÷ ?
?
7
÷3*/o57H=


7H7=

?[
OPMUH÷[2p
HBHH+5(?÷?[

54<8C#89;H
O TH . bH HB HI 5A
B( /6 ,• 8< A ,6
#! V U 6€  M 2'
 5A B( 5$ 4
V2 V MH€  2p
HHHHHB

6N3O' 5 0P


1. Sản xuất sữa chua
O
>"8$I7b4
,-H58$I
@0

O
ufMWt6;2
H#a32#'WHN

7b4,-H#a
I
0
0
0101

`0V
•fg
m32V

ulH8$
‚AtA"
m;2
ulHH#
K
p
m;2
•fgƒ>
LpV
ulHHp

6N3O' 5 0P


2. Sản xuất KeZr và Kumis
OuA-25lHH;2H8C37=

ORnI)4301?÷[HjH
?÷[8C*>mH2,H„RJ…†dj
OR25I'9ABAB31
3. Sản xuất phomat
O>"W5lH#'4332G
O>"W5lH#'I;2H2;0H#'W
HN
Om32GITRH,FC4<TRTR55hp
(22p

6N3O' 5 0P



4. Các sản phẩm probiotic
O
R6+2I76"_0/o5l4,-5p
b*F36p4,-H89icV23,
#8H43 $ a5‡ 0 6#VlG;4ˆbtH4+
32A+5:k/r4,-#89V
O
 
TH.ISk*M8"5p4,-p5pV_
89+2vMUr2p"5:Bk2ˆbH6"
4,-0" i(Wp$64H202‚32
A25 _A+8C5$V