Rayayyun halittu suna aiwatar da matakai daban-daban na rayuwa don samun kuzari. Sakamakon bayyane na irin waɗannan hanyoyin shine canji, wanda aka bayyana azaman canji a cikin yanayin da halayen mahaɗan. Tabbas kun lura da wannan tsari a cikin lamura da yawa da suka dabaibaye ku, kodayake gaskiya ne cewa ba duk tsarin lalata bane ke da kuzari, gaskiyar magana itace lokacin da kuka bar akwatin madara daga cikin firinji, ƙwayoyin cuta lactobacillus yayi abin sa, kuma ta hanyar amfani da tsarin rayuwa ya canza sabon madarar ku zuwa mai tsami. Ta hanyar, samfuran wannan aikin ba koyaushe ake so ba, misali, gilashin giyar da kuka haɗu da abincin dare tare da ita ta fito ne daga ruwan inabin ruwan inabi.
Fermentation yana canza sugars zuwa kayan da ke ƙungiyar ethyl (alcohols), shi ya sa samfuran aikin ƙanshi ke da halaye na “tsami” na kwayar halitta.
Daga ferment har zuwa lactic ferment
Fermentation shine aikin sunadarai wanda oran ƙwayoyin cuta (ƙwayoyin cuta) ke aiwatarwa, kuma masanin kimiyya ne Louis Pasteur wanda ya haɗu da wannan ɓarna a cikin wasu abinci a matsayin ɓangare na aikin ƙwayoyin cuta. A cikin shekarun da suka gabata, bincike a fannin kimiyyar kankara ya ba da damar rarrabe cewa nau'in kumburin da ya faru (wanda aka bayyana ta kayayyakin) sakamakon aikin takamaiman kwayoyin ne. A halin da ake ciki, wanda ya damu damu yanzu, lactic ferment, ana bayyana ta microorganism mai kama da sandar "Lactobacillus", kuma sakamakon lalacewar glucose shine lactic acid da carbon dioxide.
Babban abin da aka saba da shi a cikin fermentation shine dehydrogenations mai zuwa na abubuwa masu guba, wanda yawanci na sukari ne, kodayake ana iya kiyaye al'amuran hallara a matsayin mai kara kuzari na fatty acid. Saitin halayen yana faruwa wanda a gaba ɗaya zamu iya taƙaita kamar haka:
Sugar = Alkahol + Carbon Dioxide
Ana iya rarraba wannan aikin gwargwadon yawan samfuran da ke haifar da:
- Homolactic: Lactose ya kasu kashi guda (lactic acid).
- Tsarin Hetrolactic: A wannan yanayin, ana samun samfuran guda uku: lactic acid, ethanol da ruwa.
Yanayin da ke fifita ci gaban aikin shine:
Tsarin yanayin muhalli: Zazzabi a 25 ºC da matsin lamba 1 AT. Waɗannan sharuɗɗan suna da daɗi ga mafi yawan ƙwayoyin cuta, don haka ana iya cewa suna haɓaka ci gaban su, ma’ana, aiwatar da abubuwan da suka shafi rayuwa don biyan buƙatun su na abinci; karuwa; fitowar mutum, ko sakin kayan asirrai (gubobi) da haifuwa. Duk waɗannan ayyukan da aka ambata sun haɗa da canji.
Kasancewar sugars, da kayan adana abubuwa: Waɗannan ƙwayoyin suna amfani da abubuwan haɗin jiki don aiwatar da ayyukansu na rayuwa, ana fifita sugars, a cikin yanayin yawan kumburin lactic, ɓangaren da aka gabatar yanzu ana kiransa lactose. Kwayar cuta tana bunƙasa a muhalli tare da yawan sukari. A cikin harshe na magana, zamu iya cewa kawai ƙwayoyin cuta suna son sugars.
Zafi: Yawancin magungunan antibacterial na neman iyakance danshi cikin abinci, saboda yana inganta da yawa daga cikin yanayin da ke haifar da lamuran acid na lactic (da sauran halayen kwayar cuta). Samfurin da ke da ƙarancin abun ciki mai ƙarancin sauki ga kunna aikin kwayar cuta.
Lactobacillus, da aikinsa a cikin busar lactic
Kwayar cuta ce mai dauke da kwayar halittar gram, tsawace kuma mai kama da sanda, wanda yafi dacewa ya bunkasa a cikin yanayin anaerobic, kodayake tana iya jure kasancewar iskar oxygen.
Lokacin da ta haɓaka ferment na lactose, an yi imanin cewa ba kawai don biyan buƙatun abinci mai gina jiki ba, amma har ma cewa ta ƙayyade wani zaɓi don haɓaka a cikin yanayin acidic. Masana kimiyya sun yi amfani da wannan halayyar, waɗanda ke haɓaka ƙumshiyar lactic a matsayin hanyar adana abinci.kamar yadda mahalli masu guba suka iyakance ci gaban yawancin kwayoyin cuta masu cutarwa. Akwai ƙwayoyin cuta da yawa na lactobacillus waɗanda suke shiga wannan aikin:
- Lactobacillus bulgaricus.
- Lactobacillus casei.
- Lactobacillus delbrueckii.
- Lactobacillus leichmannii.
Kodayake ba shi da ɗan daidai, amma likitoci sun inganta ci da samfura tare da wannan kwayar, tunda an kimanta aikin da ke da amfani a kan fure na ƙwayoyin hanji. An ce don taimaka mana ra'ayoyin ku.
Lactose ferment a cikin tanadin abinci
Fermentation tsohuwar hanya ce, da mutane suka haɓaka kafin bukatar gaggawa don canza abinci zuwa kayayyakin da zasu ɗauki tsawon lokaci, kuma ci gabanta yana neman kaucewa mummunan cututtuka ciki, wanda a lokacin da ba a samar da maganin penicillin ba, ya kasance mai mutuwa ga yawan jama'a. Don haka, al'adu daban-daban sun haɓaka hanyoyin haɓaka, misali, mutanen Asiya sun ba da sanarwar amfani da su wajen haɓaka girke-girke da yawa. Koyaya, ba su da cikakken sanin yadda aikin ke gudana.
Louis Pasteur ne ya kafa jagororin ci gaban wannan dauki, wanda ya bude fagen ci gaban dabarun kiyayewa. A matsayin samfurin fermentation fermentation mun sami waɗannan masu zuwa:
- Ruwan madara: Kwayoyin dake aiwatar da wannan kuzarin suna samun kuzarinsu ne daga lactose, wanda ke haifar da sanadarin madarar madara. Za'a iya samun samfura daban-daban, waɗanda kawai wasu an tallata su ta hanyar kasuwanci, amma, akwai samfuran samfuran da aka yi amfani dasu a matakin masana'antu. Madararrun madara suna samo asali ne daga hazo na sunadarai.
- Ferment na kayan lambu: Kwayar cuta irin wannan kuma tana aiki akan kayan lambu. Mutanen da suke amfani da wannan hanyar suna ba da shawarar ƙara gishiri kaɗan, don dakatar da ci gaban ƙwayoyin cuta masu ɓarna, duk da haka, wasu sun gaskata cewa aikin gishirin ba shi da amfani saboda kuma yana iyakance ci gaban lactobacillus. Wasu sun san wannan aikin kamar kayan marmari ne na kayan lambu.
- Ferment a cikin nama: Tsarin yin tsiran alade shine mafi kyawun sananne a cikin wannan filin narkar da lactic. Koyaya, ana zartar da wasu samfuran kamar kifi. A wannan yanayin, shine glycogen wanda aka canza zuwa lactic acid.