Advantages And Disadvantages Of Fermented Foods

Derivative products that can be developed from fishbibisan hydrolyzate is fish sauce and ketchup. Both of these products can evoke ‘umami’ (savory flavor) and as a source of flavor. Fish sauce is a fermented product that has a brown liquid and commonly usedin Asian countries. These products are used for a variety of fast food, because it can improve the flavor and increase nutritional value. However, consumption of sauce and savory ketchup from fish are rarely found in Japan and Europe because of the smell of fish was over powering. In Southeast Asia, fish sauce and fish ketchup is not only popular as a flavoring, but in some areas are used as well as the main protein source for diet and become the

The purpose of this lab was to identify two unknown bacteria cultures using various differential tests. The identification of these unknown cultures was accomplished by separating and differentiating possible bacteria based on specific biochemical characteristics. Whether the tests performed identified specific enzymatic reactions or metabolic pathways, each was used in a way to help recognize those specifics and identify the unknown cultures. The differential tests used to identify the unknown cultures were oxidase, catalase, lactose and sucrose fermentation, Kugler/iron agar, nitrate reduction, gelatin hydrolysis, starch hydrolysis, manitol salt, MR-VP, citrate, bile esculin,

(Harley, 2011, pp. 102-103) Sucrose and lactose serve as a fermentable carbohydrate sources which promote its growth of fecal forms and provide color change differentiation. (Harley, 2011, p. 104) Therefore, if E. coli is being platted on the EMB, after plate’s incubation period, it should produce a green metallic sheen on the agar due to the bacteria being a strong fermenter. My unknown bacteria tested positive for growth, and agar was fermented reddish burgundy in color. Subsequently, the unknown bacteria was later inoculated with a sterilized loop into the liquid tryptic soy broth and incubated at an appropriate temperature. Its results were used for proper identification of turbidity, spots and flocculation. (BD™ Tryptic Soy Broth (TSB), 2008) The results of the unknown were cloudiness and some settlement on the bottom of the tryptic soy liquid. The next step was conducted to find out if all the bacteria, as well as the unknown culture, required oxygen for growth, varying from an aerobic environment, where bacteria needs oxygen to grow, to facultative anaerobic environment, where bacteria will grow either with or without oxygen but better in its presence. All the bacteria, along with the unknown, were separately inoculated and tested. My unknown culture results tested positive for growth in facultative anaerobic environment. In the next sequence of lab experiments, the results of unknown bacteria were determined by glucose fermentation,

Walking down the aisles of your local drugstore, you are bound to see rows and rows of supplements and vitamins. Many would be curious about them and their touted super health benefits, but few would actually spend the money to try one of these supplements. In some cultures, these supplements are ingested as part of a daily, natural diet, leading researchers to find why these cultures have lower instances of certain diseases. For example, villages in Northern Alaska have an incredibly low instances of heart diseases, despite having predominantly fatty diets. Researchers have found this to be due to a diet rich in fish and seal [8]. Because I am interested in village medicine in Alaska as a career, and my majors are Biochemistry and Environmental and Outdoor Education, I will detail the effects of seal oil. I am going to discuss how the structure of seal oil and unsaturated

Figure (4) Changes in FFA (% of oleic acid) of coated sea bass fillets with thyme oil solution, chitosan solution and their mixes during refrigerated storage at 4 ˚C for 16 days. Letters show significant

It is clear that eating organic salmon is a lot safer and less unsavoury to think about, what with the fish eating organisms found in their natural environment, instead of being fed with processed

Overfishing has been challenged by the rise of fish farming, or aquaculture, which allows popular fish such as salmon to be raised on farms. Aquaculture does help prevent the depletion of wild populations at an unsustainable rate, although the practice has its own issues. The process of raising fish on a farm raises ethical and hygienic questions, due to the fact that farmed fish normally grow up and live in cramped tanks or ponds their entire lives, and if not well-maintained, such environments can become filled with fish excretions, bacteria, and diseases that can then infect the fish. This issue is not present among wild-caught fish, which reside in large bodies of water or rivers that prevent a similar health and safety risk for people consuming the

Fish, one of our most important sources of high-quality protein, provides some 16% of the animal protein consumed by the world’s population, (Food & Agriculture Organization, FAO, of the United Nations, 1997). Our responses towards a growing demand for fish led to a boom in the salmon farming industry (Naylor, et al., 1998). Unfortunately, the consequences of salmon farming outweigh the value that comes with it. Even though salmon farming is steadily becoming more sustainable, salmon farming is not a suitable and environmentally sound way of producing food due to the negative issues salmon farming has caused in the environment, the salmon population, and the health of humans.

This project is about yeast fermentation in different environments. Yeasts are microscopic organisms that are a branch of fungus. Yeasts are required to obtain food from their surroundings. They also feed off of sugar and starches. Fermentation is a metabolic process that converts sugars to acids, gases, and or alcohol. In the case of this experiment, the yeast will turn the sugars into carbon dioxide (gases). This project is important scientifically because it will provide society information about which environment s yeasts should be put in to induce the highest amount of fermentation. In a baker's case, this would be important because

Salmon famed is all do to the omega-3 fatty acid it content. Four ounces of this fish contain at least 2 grams of omega-3 fatty acid, which is more than the average U.S. adult gets from all food over the course of several days. There are two forms of omega -3 fat in salmon: DHA (docosahexaenoic acid) and EPA (docosahexaenoic acid). Salmon is also rich in vitamin D and selenium.

Mac Conkey Agar is selective and differential culture medium for bacteria, which is designed to selectively isolate gram-negative and gram-positive bacteria and also differentiate groups of gram-negative bacteria based on lactose fermentation. The crystal violet and bile salts in Mac Conkey agar is used to inhibit the growth of gram-positive organisms which allows for the selection and isolation of gram-negative bacteria. However, for differential medium Mac Conkey agar will contain lactose, a fermentable carbohydrate, and the pH indicator neutral red. When, bacteria utilize lactose as carbon source the acid products will produce and change neutral red from yellow in neutral solution into pinkish red in the present of acidic environment. Based on the experiment, Mac Conkey agar is used to differentiate and distinguish between two groups of gram-negative bacteria which are Pseudomonas Putida and Escherichia Coli either it is lactose-fermenting bacteria or lactose

Of the 10 most frequently consumed fish in the United States, salmon has the highest levels of omega-3 fatty acids, which are thought to reduce coronary heart disease. For American adults who currently eat no fish, consumption of just one serving of salmon per week can reduce risk of coronary death by 36%. Omega-3s are also essential for fetal brain development. Thus, if GM salmon expands the aggregate salmon market, more consumers will eat more

In the last decade, a high demand for protein-rich, heart-healthy salmon has precipitated an aquaculture surge, which currently supplies seventy percent of the global salmon market (Howard, 2014). Due to consumer and environmentalist demands and the risk of spreading disease between farmed and wild populations, nationally directed aquaculture legislation has bolstered industry regulations

Delgado, C. L., Wada, N., Rosegrant, M. W., Meijer, S., & Ahmed, M. (2003). Fish to 2020: supply and demand in changing global markets. Retrieved from http://www.ifpri.org/sites/default/files/pubs/pubs/books/fish2020/oc44.pdf

Abstract – Yogurt is a product of lactic acid and lactose. In order to produce yogurt, milk is pasteurized (at 45 degrees Celsius) and the inoculum is added followed by incubation. Over a period of 7 days, yoghurt fermentation was attempted using lactobacillus cultures. A liter of milk was supplied and plain yoghurt was used as a starter culture as it contains the necessary bacteria to ferment lactose and produce lactic acid. The milk was added to a flask: then boiled, cooled and inoculated. The milk was incubated for a week and all the while the milk was tested for changes in pH, density, mass and physical changes. The values obtained were then used to determine the growth kinetics of Lactobacillus bulgaricus.