Zvisikwa zvipenyu zvinoitisa zvakasiyana metabolic maitiro kuti uwane simba. Mhedzisiro inoonekwa yeaya maitiro ndeye shanduko, iyo inotsanangurwa sekuchinja mune mamiriro uye hunhu hweakomponi. Iwe wakanyatsocherechedza maitiro aya muzviitiko zvakawanda zvakakukomberedza, kunyangwe chiri chokwadi kuti haazi ese maitiro ekudzikisira ari kuvirisa, chokwadi ndechekuti nguva yawakasiya mudziyo wemukaka kunze kwefriji, hutachiona lactobacillus akaita chinhu chake, uye kuburikidza neyakagadziriswa metabolic maitiro akashandura mukaka wako mutsva kuva wakasviba. Nenzira, zvigadzirwa zvekuita izvi hazviwanzo kuve zvisingadiwe, semuenzaniso, iro girazi rewaini rawakaperekedza kudya kwemanheru rinobva mukuvira kwemuto wemazambiringa.
Kuvira kunoshandura shuga kuita zvigadzirwa zveboka reethyl (alcohol), ndosaka zvigadzirwa zvekuvira zvine "sour" organoleptic hunhu.
Kubva pakuvirisa kusvika kune lactic kuvirisa
Fermentation inzira yemakemikari inoitwa nema microorganisms (mabhakitiriya), uye aive musayendisiti Louis Pasteur akabatanidza iyi yekudzikisira maitiro mune zvimwe zvekudya sechikamu chebhakitiriya chiito. Kwemakore, kutsvagisa mundima yehutachiona hwakaita kuti zvioneke kuti mhando yekuvirisa yakaitika (yakatsanangurwa nezvigadzirwa) ndiwo mhedzisiro yekuita kweimwe microorganism. Muchiitiko icho, icho chinotinetsa isu ikozvino, lactic Fermentation, inotsanangurwa neiyo tsvimbo-yakaumbwa microorganism "Lactobacillus", uye mhedzisiro yekuparara kweglucose ndeye lactic acid uye carbon dioxide.
Iwo akakosha maitiro maitiro mune lactic kuvirisa ari akateedzana dehydrogenations yezvinhu zvakasikwa, izvo zvinowanzove zveshuga, kunyange hazvo nyaya yekutora chikamu seyakagwamba yemafuta acid inogona kucherechedzwa. Iyo seti yekuita inoitika kuti mupfungwa yakajairika tinogona kupfupisa seinotevera:
Shuga = Doro + Carbon Dioxide
Izvi zvinogona kuiswa muchikamu zvinoenderana nehuwandu hwezvigadzirwa zvinoguma.
- Homolactic: Lactose inoputsika kuita chimwe chigadzirwa (lactic acid).
- Heterolactic: Muchiitiko ichi, zvigadzirwa zvitatu zvinowanikwa: lactic acid, ethanol nemvura.
Mamiriro ezvinhu anofarira kuvandudzwa kwemhinduro ndeiyi:
Mamiriro ezvinhu ezvakatipoteredza: Kupisa pa25 ºC uye kumanikidza 1 atm. Aya mamiriro anofadza kune akawanda mabhakitiriya, saka zvinogona kutaurwa kuti zvinokurudzira kukura kwavo, ndiko kuti, kuuraya kweanogadzirisa maitiro ekugutsa kwavo kwehutano zvinodiwa; kuwedzera; kuburitsa, kana kuburitsa marara zvigadzirwa (chepfu) uye kubereka. Zvese izvi zvataurwa zviitiko zvinosanganisira shanduko.
Kuvapo kweshuga, uye organic zvinhu: Izvo zvipenga zvinoshandiswa zvinoshandiswa neizvi zvisikwa kuita yavo metabolic maitiro, mashuga ari kusarudzwa, mune iyo lactic Fermentation, chinhu chiripo chiripo chinonzi lactose. Hutachiona hunokura munzvimbo dzakapfuma neshuga. Mumutauro wakawandisa, tinogona kungoti mabhakitiriya anoda shuga.
Humidity: Mazhinji emishonga inorwisa mabhakitiriya anotsvaga kudzikamisa hunyoro hwechikafu, nekuti inokurudzira akawanda ezvinhu anotungamira kune lactic acid Fermentation maitiro (uye mamwe maitiro ebacteria). Chigadzirwa chine hunyoro hwakadzika kwazvo hautapurike nekugadziriswa kwebhakitiriya chiito.
Lactobacillus, uye chiito chayo mu lactic Fermentation
Iyo bhakitiriya yeiyo gramu yakanaka genus, yakatambanudzwa uye yakafanana neshamhu, iyo inogara ichikura munzvimbo dzeanaerobic, kunyangwe ichigona kutsungirira kuvapo kwe oxygen.
Kana ichisimudzira kuviriswa kwelactose, zvinofungidzirwa kuti hazviite chete kugutsa zvido zvaro zvehutano, asi zvakare kuti yakafunga imwe sarudzo yekukura munzvimbo dzine acidic. Hunhu uhu hwave huchishandiswa nemasayendisiti, anokurudzira lactic kuvirisa senzira yekuchengetedza chikafu.seacidic nharaunda dzinogumira kukura kweakawanda eanotyisa epathogenic mabhakitiriya. Kune akati wandei mabhakitiriya ehurongwa lactobacillus anotora chikamu mune ino maitiro:
- Lactobacillus bulgaricus.
- Lactobacillus casei.
- Lactobacillus delbrueckii.
- Lactobacillus leichmannii.
Kunyangwe zvichinzwika kunge zvisingaenderani, vanachiremba vakasimudzira kudyiwa kwezvigadzirwa neichi bhakitiriya, sezvo chiito chinobatsira pane yemukati yemabhakitiriya maruva akaongororwa. Zvikanzi tibatsirei your feedback.
Lactose kuvirisa mukuchengetedza chikafu
Kuvira inzira yekare, yaigadzirwa nevanhu pamberi pe chimbichimbi chinodiwa kushandura chikafu kuita zvigadzirwa zvinogara kwenguva, uye kuvandudzwa kwayo kwakatsvaga kudzivirira hutachiona hunotyisa mudumbu, iyo panguva iyo penicillin yakanga isati yagadzirwa, yaiuraya vanhu. Nekudaro, tsika dzakasiyana dzakasimudzira nzira dzekuvirisa, semuenzaniso, maAsia akakurudzira mashandisiro avo mukugadzirwa kwemaresipi mazhinji. Nekudaro, ivo vaive vasingazive zvizere nezve mafambiro acho.
NdiLouis Pasteur ndiye akasimudza nhungamiro yekusimudzira maitiro aya, achivhura munda wekuvandudza kwehunyanzvi hwekuchengetedza. Sechigadzirwa che lactic Fermentation tinowana zvinotevera:
- Kuvira kwemukaka: Bhakitiriya rinoitisa ichi chinovira rinowana simba raro kubva kune lactose, izvo zvinoguma nekuita acidification yemukaka. Zvigadzirwa zvakasiyana zvinogona kuwanikwa, izvo zvimwe chete zvakave zvakakosheswa kutengeserana, zvisinei, kune akasiyana ma-zvigadzirwa ayo akashandiswa padanho reindasitiri. Mukaka wakakomberedzwa unobva pakunaya kwemapurotini.
- Kuvira kwemiriwo: Hutachiona hwerudzi urwu zvakare hune chiito pamuriwo. Vanhu vanoshandisa nzira iyi vanokurudzira kuwedzera munyu mushoma, kuitira kumisa hutachiona hwehutachiona, zvisinei, vamwe vanofunga kuti kuita kwemunyu hakuna zvakunobatsira nekuti zvinotadzisa kukura kwe lactobacillus. Vamwe vanoziva maitiro aya sekunhonga miriwo.
- Kuvira mune nyama: Maitiro ekugadzira sausage ndiyo inozivikanwa kwazvo mundima iyi yeacic Fermentation. Nekudaro, zvinoshanda kune zvimwe zvigadzirwa senge hove. Mune ino kesi, ndiyo glycogen iyo inoshandurwa kuita lactic acid.