CHAPTER ONE
1.0 INTRODUCTION.
Fermentation
is a process which takes palace due to some certain factors which can also be
controlled by some other biochemical reactions. The useful physiological
properties of yeast have led to their use in the field of biotechnology;
fermentation of sugars by yeast is the oldest and largest application of this
technology. The significant source of inhibiting fermentations in other to
extend or elongate the shelf life of some industrial and domestic produce
continues to be important to people that has more interest in improving the
development of our industries and economic values. Though many industries rely
on this same fermentation to carry out their daily productions such as the beer
producing company, win producing company, bakeries, yogurt producing industries
and so many more.
In
this work the process of inhibiting fermentation is carried out using
galactaric acid known as mucic acid which can also be called meso-galactaric
acid obtained
by nitric acid oxidation of galactose or galactose-
containing
compounds like lactose, dulcite, quercite, and most varieties of gum.
It forms
a crystalline powder which melts at 213 °C. It is insoluble in alcohol, and
nearly insoluble in cold water. This a process in which glucose comes in play
with yeast in other for normal yeast action on sugar to occur which is
fermentation and the galactaric acid plays it own role when introduced in to
the mixture of yeast and glucose. This
work is carried out by observing their sugar level.
No comments:
Post a Comment