Izinto eziphilayo zenza izinqubo ezahlukahlukene zokwakheka komzimba ukuze zithole amandla. Umphumela obonakalayo wezinqubo ezinjalo yi- ushintsho, okuchazwa njengokushintsha kwezimo nezimpawu zamakhemikhali. Uyibonile le nqubo ezimweni eziningi ezikuzungezile, yize kuyiqiniso ukuthi akuzona zonke izinqubo zokwehlisa isithunzi ezibilayo, iqiniso ukuthi isikhathi oshiye ngaso isitsha sobisi ngaphandle kwesiqandisini, amagciwane i-lactobacillus wenza into yakhe, futhi ngenqubo yokuguqula umzimba waguqula ubisi lwakho olusha lwaba muncu. Ngendlela, imikhiqizo yalokhu kusabela ayihlali ingafuneki, ngokwesibonelo, leyo ngilazi yewayini owahamba nayo nesidlo sakusihlwa ivela ekuvutsheni ujusi wamagilebhisi.
Ukuvutshelwa kuguqula ushukela ube yimikhiqizo yeqembu le-ethyl (i-alcohol), yingakho imikhiqizo yenqubo yokuvutshelwa inesici "somuncu" se-organoleptic.
Kusuka ekubiliseni kuya ekuvutsheni kwe-lactic
Ukuvutshelwa kungukusabela kwamakhemikhali okwenziwa ngama-microorganisms (amabhaktheriya), futhi ngusosayensi uLouis Pasteur oxhumanise le nqubo yokwehla kokunye ukudla njengengxenye yesenzo sebhaktheriya. Eminyakeni edlule, ucwaningo emkhakheni we-microbiology lwenze kwaba nokwenzeka ukuhlukanisa ukuthi uhlobo lokuvutshelwa okwenzekile (oluchazwe yimikhiqizo) kungumphumela wesenzo se-microorganism ethile. Esimweni, okusithinta manje, ukuvutshelwa kwe-lactic, kuchazwa yi-microorganism emise okwenduku "Lactobacillus", futhi umphumela wokwehla kweglucose yi-lactic acid ne-carbon dioxide.
Indlela yokusabela evelele ekuvutshelweni kwe-lactic yilezi ama-dehydrogenations alandelanayo wezinto eziphilayo, okuvame ukuba ngoshukela, noma kunjalo ukubonwa kokubamba iqhaza njenge-reactant ye-fatty acid kungabonakala. Isethi yokusabela kwenzeka ukuthi ngomqondo ojwayelekile singafingqa ngokulandelayo:
Ushukela = Utshwala + Carbon Dioxide
Lokhu kusabela kungahlukaniswa ngokwenani lemikhiqizo evelayo:
- Ukuzenzela: I-Lactose yehla ibe umkhiqizo owodwa (i-lactic acid).
- I-Heterolactic: Kulokhu, kutholakala imikhiqizo emithathu: i-lactic acid, i-ethanol namanzi.
Izimo ezithanda ukuthuthukiswa kokuphendula yilezi:
Izimo ezijwayelekile zemvelo: Ukushisa ku-25 ºC nokucindezela i-atm engu-1. Lezi zimo ziyathandeka kubhaktheriya abaningi, ngakho-ke kungashiwo ukuthi zithuthukisa ukukhula kwazo, okungukuthi, ukwenziwa kokuphendula komzimba ukuze kwanelise izidingo zazo zokudla okunempilo; ukwanda; ukukhishwa, noma ukukhishwa kwemfucuza (ubuthi) nokuzala. Yonke le misebenzi eshiwo ibandakanya ushintsho.
Ubukhona boshukela, nezakhi zemvelo: Izakhi zemvelo zisetshenziswa yilezi zinto eziphilayo ukwenza izinqubo zazo zemethabolikhi, kukhethwa ushukela, esimweni sokuvutshelwa kwe-lactic, ingxenye ekhona yaziwa ngokuthi yi-lactose. Amagciwane ayachuma ezindaweni ezinoshukela omningi. Ngolimi oluvamile, singasho nje ukuthi amabhaktheriya athanda ushukela.
Umswakama: Imithi eminingi elwa namagciwane ifuna ukukhawulela umswakama wokudla, ngoba ithuthukisa izimo eziningi eziholela ezinqubweni zokuvutshelwa kwe-lactic acid (nokunye ukuphendula kwamagciwane). Umkhiqizo onomswakama ophansi kakhulu awungeni kalula ekusebenzeni kwesenzo sebhaktheriya.
I-Lactobacillus, kanye nokusebenza kwayo ekuvutsheni kwe-lactic
Kuyigciwane lohlobo lwegremu oluhle, olunwetshiwe futhi lufana nenduku, okungcono ukuthi ikhule ezindaweni ze-anaerobic, yize ikwazi ukubekezelela ubukhona be-oxygen.
Lapho ithuthukisa ukuvutshelwa kwe-lactose, kukholelwa ukuthi ayikwenzi nje kuphela ukwanelisa izidingo zayo zokudla okunempilo, kepha futhi nokuthi inqume ukukhetha okuthile okufanele kuthuthukiswe ezindaweni ezine-asidi. Lesi sici sisetshenziswe ososayensi, abagqugquzela ukuvutshelwa kwe-lactic njengendlela yokulondoloza ukudla.njengoba izindawo ezine-asidi zikhawulela ukukhula kwamabhaktheriya amaningi we-pathogenic amabi kakhulu. Kunamagciwane amaningi we-oda i-lactobacillus abamba iqhaza kule nqubo:
- I-Lactobacillus bulgáricus.
- I-Lactobacillus casei.
- I-Lactobacillus delbrueckii.
- I-Lactobacillus leichmannii.
Yize kuzwakala kungahambisani, odokotela bakhuthaze ukungeniswa kwemikhiqizo ngaleli bhaktheriya, ngoba isenzo esihluzekile ku-flora yamathumbu emathunjini sesihloliwe. Kuthiwa ukusisiza impendulo yakho.
Ukuvutshelwa kwe-Lactose ekulondolozweni kokudla
Ukuvutshelwa kuyindlela yasendulo, eyayakhiwe ngabantu ngaphambi kwe- isidingo esiphuthumayo sokuguqula ukudla kube yimikhiqizo engahlala isikhathi eside, futhi ukukhula kwayo kwafuna ukugwema izifo ezimbi isisu, okwathi ngezikhathi i-penicillin ingakenziwa, sasibulala abantu. Ngakho-ke, amasiko ahlukahlukene athuthukisa izindlela zokuvutshelwa, ngokwesibonelo, abase-Asiya bakhulisa ukusetshenziswa kwabo ekwakheni izindlela zokupheka eziningi. Kodwa-ke, bebengazi ngokuphelele ukuthi inqubo iqhuba kanjani.
KwakunguLouis Pasteur owasungula imihlahlandlela yokwakhiwa kwalokhu kusabela, wavula umkhakha wokuthuthukiswa kwamasu okongiwa. Njengomkhiqizo wokuvutshelwa kwe-lactic sithola okulandelayo:
- Ukuvutshelwa kobisi: Ama-bacteria enza lokhu kubila athola amandla awo ku-lactose, okuholela ekutheni i-acidification yobisi. Imikhiqizo eyahlukahlukene ingatholwa, eminye yayo kuphela eye yathandwa ngokuhweba, kodwa-ke, kunemikhiqizo eyahlukahlukene esetshenzisiwe ezingeni lezimboni. Ubisi olujiyile lubangelwa imvula yamaprotheni.
- Ukuvutshelwa kwemifino: Amagciwane walolu hlobo abuye abe nesenzo semifino. Abantu abasebenzisa le ndlela basikisela ukufaka usawoti omncane, ukuze kumiswe ukwakheka kwamagciwane e-pathogenic, noma kunjalo, abanye bakholelwa ukuthi isenzo sikasawoti asinamphumela ngoba kubuye kunciphise nentuthuko i-lactobacillus. Abanye bayazi le nqubo njengemifino ekha amanzi.
- Ukuvutshelwa enyameni: Inqubo yokwenza amasoseji yaziwa kakhulu kulo mkhakha wokuvutshelwa kwe-lactic. Noma kunjalo, isebenza kweminye imikhiqizo enjengezinhlanzi. Kulokhu, yi-glycogen eguqulwa ibe yi-lactic acid.