Lecture

Alternative Proteins: Fermentation and Applications

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Description

This lecture explores the use of fermentation in creating alternative proteins, focusing on topics such as sourdough starter cultures, sustainable protein sources, and enzymes for food production. It delves into the potential of microbial fermentation for producing a variety of plant-based and cell-based protein products, highlighting the importance of sustainable and innovative food technologies.

Official source

Ontological neighbourhood

Biology

Cell biology: Cell metabolism

Related concepts (32)

Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.

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Lactic acid fermentation

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen.

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