Giya fermentation

Giya fermentation ne dalilin daban-daban abinci masana'antu - zamanin] aular, ruwan inabi shawara, barasa samarwa. Wannan tsari yana da muhimmanci a cikin yin burodi gurasa, yi na yin kumfa madara, abin da ake ci kayayyakin. Giya fermentation na carbohydrates ne don motsawa cikin carbon dioxide, ethanol da sauran gyara. A kan aiwatar da anaerobic ƙasƙanci daga mafi hadaddun abubuwa zuwa mafi sauki makamashi da aka saki.

Kwayoyin-activators wannan tsari ne da yisti, yawanci daga cikin HALITTAR saharomitses. A wasu yanayin giya fermentation iya tsokana wasu fungi da kwayoyin cuta. Kai tsaye tasiri yisti ci gaban tsarin kafa Pasteur. Buchner bisani, Liebig da Lebedev tabbatar da cewa giya fermentation ne zai yiwu ba tare da su (yisti) hallara, ko ma ba tare da amfani da wayar-free enzymatic aka gyara samu daga gare su. Kadarorin wasu pathogenic microorganisms domin ya hallaka wadanda ko wasu carbohydrates kafa tushen ga aiwatar da girma yawan kwayan al'adu da kuma ganewa na pathogenic jamiái.

Yanzu tabbatar da cewa carbohydrate miƙa mulki ga sauran aka gyara wakiltar yawan redox da sauran halayen da ya faru sequentially. Akwai daban-daban na fermentation. Da taimakon yisti mafi sauki aiwatar auku a cikin sauki sugars - fructose kuma glucose.

A karshen abu ne da muhimmanci musamman. Saboda haka, a lokacin da sauerkraut, madara, kokwamba wuce lactic fermentation na glucose. A wannan tsari ya auku a silage. Idan taro na silage shãfe haske isa, da iska ya ratsa. A karkashin tasirin da take da fara butyric acid fermentation. A sakamakon wannan tsari, da abinci zama unusable.

Lokacin da samar da giya da aka yi amfani da giya fermentation na glucose.

Maltose, sucrose ƙila za a hõre da tsari. Pre ne su hydrolysis amfani da yisti. Kamar wancan kafa monosaccharides.

Lactose (madara da sukari) iya hõre narkewa kawai wasu iri yisti.

Glycogen, sitaci da sauran carbohydrates tare da wani hadadden tsarin ba hõre tsari. A baya can suka sha enzymatic ko acidic hydrolysis Hanyar. A sakamakon haka, da suka rasa su kwanciyar hankali da kuma ake fama da yisti.

Yeasts da kansu su ne quite na kowa kayan a yanayi. An same su a cikin berries, 'ya'yan itãcen marmari, inabi. A lokacin rani lokaci, sai su watsa a cikin iska da kuma ƙasa.

Yisti ne zuwa kashi daji da kuma ladabi. A karshe kira irin wannan abubuwa da da fasaha aikace-aikace bisa ga ingancin ko wasu tabbatacce. Saboda haka, misali, amfani da Brewing abubuwa suna da ikon bayyana da giya, ta haka ne ba shi da wani m dandano da dandano. Innabi rawan jiki ya samar da wata musamman bouquet. Hatsi yisti mai daraja domin su ikon ninka rayayye kazalika da kaddarorin da kullu suna da kyau sassauta. Wild guda abubuwa mallaka weaker fermentative ikon. Sun samar da gyara da cewa goya nin wari da kuma dandano.

A tsari na mayar sukari cikin carbon dioxide, ethanol da sauran gyara ne quite wuya. Tare da wadannan abubuwa da kuma fermentation yana tare da samuwar wasu da-kayayyakin. A musamman, wasu ƙarfi kafa acetic acid da kuma succinic acid, acetaldehyde, glycerol. Kafa kamar yadda fusel man fetur. Wadannan aka gyara su ne gaurayawan na isomers na mafi girma alcohols: butyl, isobutyl, amyl, da sauransu. Bugu da kari, cikin irin abubuwa da, ko da a cikin minti daya yawa zai iya shafar da dandano, to ba wani takamaiman dandano zuwa giya, ruwan inabi kuma sauran kayayyakin.