Title: Fermented Food and Their Application

Objectives : 1. Student will learn about the role of helpful microorganisms in food. 2. Student will then prepare bread, with and without yeast, learn how yeast helps bread rise. 3. Show the student how active yeast is supposed to look when warm water and sugar are added. 4. To observe under microscope the morphology of starter culture microorganisms form food products.

Introduction : Food fermentation is an application of using microorganism in the processing of food and beverage product. The general aims of food technology are to develop natural food resources as valuable and efficiently as possible. Fermentation is one of the oldest methods of food processing. It serves many purposes. It can improve the taste of food, enhance the digestibility of a hard to assimilate food, preserve food from degradation by other organisms, prolongation of shelf life by preservation and optimization of storage, and increase nutritional value through the synthesis of vitamins and essential amino acids.

Tempeh is originated from Indonesia. It is traditionally made from soy beans only, but in Western countries, tempeh can be made from other ingredients, such as grains, vegetables, or other beans. The making of tempeh involves de-hulled, cooked, mixed with a tempeh starter (culture of Rhizopus oligosporusor, Rhizopus oryzae) and incubated for a day or two. The white mycelium of the Rhizopus mold keeps the soybeans together to form a solid cake, which you can easily sliced. Tempeh is a rich source of proteins, minerals, soy isoflavones, since it is made from whole soybeans. It is also a generous source of nutrients such as Bvitamins, iron, and calcium. Besides, tempeh is a good source of monounsaturated fats and contains no cholesterol. Its natural process of fermentation also makes the soya more digestible.

Tapai is alcoholic sour paste to eat accompanied with rice. It can be used as food and traditional recipe. Besides, it also been made to beverage product.

Material : For each batch of dough:

Dried yeast, 1 g Strong four, 75 g Water, 5 0ml Sugar Beakers for mixing dough in Glass rods for mixing the dough Two 100 cm3 measuring cylinders Food sample: tempe & tapai Methylene blue

Methods : A. How to make Bread With And Without Yeast 75g of flour is measured into a beaker

50ml of warm water is measured

The dried yeast and the sugar were resuscitated in the water and were mixed well

The flour is added and mixed well and water is added little by little.

The dough is turned out on floured surface and kneaded in enough of the remaining flour until the dough is smooth and elastic (about 5-7 min).

The dough is rolled and fit into the beaker.

The beaker was covered with tissue and the dough was let to rise in warm place until doubled in bulk.

Steps 1 - 7 were repeated for the second bath of dough without yeast.

The height of the dough in the beakers were recorded every 10 min over an hour period

B. Yeast Activity Test 1 teaspoon of sugar is dissolved in a beaker with 40ml of warm water.

A package of yeast is added and stirred.

The timer is set for 10 mins.

The result is recorded at the end of the 10 mins.

C. Examine Yeast Cells Wet mounts of yeast has been prepared using slides.

Slide is stained using methylene blue stains.

The percent of living cells (white) is recorded.

The percent of dead cells (blue) is recorded.

D. Examine Tempe Starter Culture

A strip of cellophane tape is cut measuring about 3cm.

The cellophane tape is gently touched on the sticky surface against the mould growth.

The strip is transferred to a glass slide.

A drop of methylene blue stain on the slide is placed on the slide and a cover slip is placed on the slide.

Results :

A. How to Make Bread With And Without Yeast

Food Sample : Bread Bread with yeast Bread without yeast Time Height Time Height 10 min 2.0 cm 10 min 3 cm 20 min 2.2 cm 20 min 3 cm 30 min 2.5 cm 30 min 3 cm 40 min 2.7 cm 40 min 3 cm 50 min 3.0 cm 50 min 3 cm 60 min 3.7 cm 60 min 3 cm Table 1 : Height of the bread with yeast and without yeast.

Discussions: The table above shows that the height of bread with yeast increased as time increases. It increased from 2 cm to 3.7 cm. Whereas the height of bread without yeast does not increase as time increases. The height remains the same, which is 3 cm from the 10th minute until the 60th minute. This is because carbon dioxide is generated by the yeast as a result of the breakdown of fermentable sugars in the dough. The evolution of carbon dioxide causes expansion of the dough as it is trapped within the protein matrix of the dough.

B. Yeast Activity Test

Observation: Illustration Justification

After 10 minutes, the solution becomes thick and cloudy. Bubbles start appearing and it has a pungent smell.

Discussion: Baker's yeast enzymes convert sugar (glucose, fructose) to ethanol and carbon dioxide. The fermentation process is accompanied by the release of carbon dioxide which causes foaming. The yeast propagates in pure culture using special culture media comprised of melasse and other ingredients. With respect to their metabolism baker' yeasts are facultative anaerobe. They can ferment or respire depending upon environmental conditions. In the presence of oxygen respiration takes place, without oxygen present, fermentation occurs.

Presuming the yeast is viable, in warm sugar water the yeast will multiply and continue to 'eat' the sugar until it is all consumed and as they do this they will give off 'waste products'. These waste products are principally alcohol and carbon dioxide, two necessities for making beer. When yeast is used with warm sugar water to make bread the carbon dioxide will cause the bread to 'rise' while the alcohol is driven off in the baking proces

C. Examine Yeast Cells

Observation: Illustration Justification

About 25 % of living cells (appeared white) were observed.

About 75 % of dead cells (appeared blue) were observed.

Discussion:

Based on the observation of yeast cells using methylene blue, approximately 25 % of the cells appeared white and about 75 % of the cells observed appeared blue. The methylene blue staining procedure is used to measure yeast viability based on the assumption that the methylene blue will enter the cells and be broken down by living yeast cells that produce the enzymes which indeed breaks down methylene blue, leaving the cells colourless. The nonviable cells do not produce this enzyme and as such the methylene blue that enters the cells are undegraded causing the cells to remain coloured (the oxidized form concentrates intracellularly).

D. Examine Tempe Starter Culture

Observation: Illustration Justification

Blue coloured Elongate and uneven straight shape Sporangiospores uncrowded

Discussion: The observation of tempeh starter culture under light microsope with the objective of 40 and before that was dyed with methylene blue stain. It has sporangiospores. The starter culture of tempeh is Rhizopus oligosporus, is a fungus of the family Mucoraceae. Questions:

1. What effect do different types of dried yeast have on the rate at which dough rises? (eg: normal dried yeast vs. the newer mixing type of yeast.) Mixing type of yeast is a little more potent than normal dry yeast and can be mixed in with your dry ingredients directly and it is easier to work with. Normal dry yeast works just as well as mixing yeast, but requires being activated in a little bit of warm water before being added to the rest of the ingredients. Failure to properly activate it will result in your loaf not rising adequately. Also, mixing yeast as having a greater concentration and contains yeast enhancers that make it more of a hedged bet than the normal dried yeast. Mixing type does not require creaming or dissolving in water and can be added straight to the flour, along with liquid. This is the type of yeast I most often use for reasons of convenience, dependability and availability.

2. What differences are there between the rates at which doughs made with different types of flour rise? (eg: strong white, white and wholemeal flours.) Strong flours contain plenty of gluten but very little a-amylase. Wholemeal flour is rich in a-amylase. Gluten contributes to the elasticity and plasticity of the dough, ensuring that the carbon dioxide remains trapped as it enlarges the air bubbles within the dough, causing it to rise. 3. What is yeast? Yeast is unicellular and eukaryotic classified in the kingdom of fungi. Yeast has wide range of characteristic which include the ability to ferment sugars, used as model system in genetic engineering, brewing, beverage production, function baking, yet some species can cause clinical significant to human. 4. What factor or chemical reaction that affects the growth of yeast which causes dough to rise? Yeast undergo fermentation as it begins to feed on the starch in the dough, thus converts the fermentable sugars present in dough into the carbon dioxide and alcohol. Carbon dioxide gas accumulates as a waste product of fermentation in yeast. Therefore, gas of CO2 cause the dough to expand (rise). Futhermore, addition of sugar in dough accelerates the growth of yeasts. Factors that affect growth of yeast : Time - the longer the fermentation time, the higher the degree of fermentation. Hence, the dough rise more. However, too much expand of dough could turn the dough sour flavour due to the acid accumulation. Temperature - the various enzymatic activities of the yeast cell are closely tied to the temperature of the environment. Therefore, higher ferment temperatures increase yeast activity and vice-versa. Level of water- stiffer doughs take longer to ferment as compared to slacker ones. With additional water, the soluble solids are diluted and the osmotic pressure on the yeast cells is reduced. This causes an increase in yeast activity and the overall rate of fermentation.

5. Name the starter culture for tempe and tapai. Tempe: Rhizophus Oligoporuz culture. Tapai: Ragi (cassava, cooked white rice or glutinous rice) mixed with moulds (Aspergillus oryzae)and yeasts (Saccharomyces cerevisiae).

Conclusion: Based on the experiment conducted, the role of helpful microorganisms in food and how yeast helps bread to rise has been learnt. Besides, how active yeast supposed to look when warm and sugar are added was shown. The morphology of starter culture microorganisms from food products has been observed. References : Andrews, J., Armstrong, J., Davis, D and. Oliver, S., G. 1995. Compilation and characteristics of dedicated transcription factors in Saccharomyces cerevisiae. Yeast, 11 (15) : 1434-1487. Botham Educational Page. 1998. Functions of Yeast in Baking. Retrieved from http://www.botham.co.uk/bread/yeast.htm. Accessed on August 6, 2011. Brian, J. B. 1998. Microbiology of Fermented Foods. Blackie Academic & Professional, London. Helen, K., Milton, C., Neilsen, M. G. and Michele, M. G. 1998. Yeast Fermentation as a Model for the Scientific Method, pp. 109-123. United States: United States Air Force Academy. National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. USA: National Academies Press.