FERMENTATION LAB

Fermentation is defined as An anaerobic (without oxygen) cellular process in

which organic foods are converted into simpler compounds, and
chemical energy (ATP) is produced. this process is performed by most of the
organisms to get energy. There are different types of fermentation processes,
alcoholic, lactic acid, butyric-acid, propionic-acid, acetone-
butyl alcohol, and acetone-ethyl alcohol fermentation. Alcoholic fermentation is
basically the Conversion of pyruvate to carbon dioxide and ethyl alcohol, and the
Lactic Acid fermentation is the conversion of pyruvate to lactate with no release of
carbon dioxide. On both process there are wastes and these wastes are most of
the time useful, in the case of Alcoholic fermentation the waste products are
alcohol, carbon dioxide, and water, meanwhile on the Lactic Acid fermentation the
waste products of this are lactic acid and water.
On this specific laboratory, its going to be analyzed the alcoholic fermentation of
pineapple by creating a controlled environment in which cells can convert the
organic food, in this case the pineapple, on alcohol, carbon dioxide and water.
For this experiment the materials used were:
- Pineapple
- Water
- Panela
- A 1 liter recipe
- A piece of cloth
The pineapple is leaved on the water those days with a small quantity of panela.
After leaving it for four days the cells had already released the alcohol, the carbon
dioxide and the water, that mixed up with the panela and the water that was
already poured in there, creates a consumable drink named Tepache.
The Tepache is a traditional light, refreshing drink from Mexico. In the past,
it was prepared with corn, but today it is more common to use fruits like
pineapple, apple and orange.
There are many formulas and recipes for Tepache basically: The peel, pulp
and juice of the fruit is put to ferment at warm temperature "20 to 30 C." by
one, two or three days in water with sugar cane lidless wooden barrels
called "Tepachera" which is covered with a piece of cloth.
If allowed to ferment longer, it becomes an alcoholic drink and then vinegar.
Microorganisms associated with the product include Bacillus Sutbtilis,
insconspicna Torulopsis, Saccharomyces cerevisiae and Candida queretana
(Aidoo, 1986).
These microorganisms reside in the skin and pulp of the ripe fruit (hence
always prefer untreated fruit with antifungal) although varieties may change
from one place to another, because each site has its own microbiota in the
environment.

Depending on the time that is left to ferment, temperature and the amount of
freshwater is the degree of alcohol, although it is not normally consumed as
intoxicating drink.
At home we do preferably in a glass or ceramic glass intact, without chipping
or scratches that could facilitate the chemicals and metals dissolve in
earthenware fermentation.
One or several glass jars of 2 to 3 liters is adequate to handle with ease and
hygiene in a modern kitchen.
Taken from: http://www.nutribiota.net/blog/blog5.php/el-tepache-o-fuerte-de-
pina, translated.

THE PROCESS:
1- The pineapple is cutted until the pulp is taken out.

2- The pulp is placed on a recipe with water and a block of panela.

3- The mix is leaved on a warm place, covered with a piece of cloth, between
3 and 5 days.

4- When fermentation process is over, the mix is strained and served on a
glass for posterior consume.


This process is actually being industrialized on Mexico by enterprises such as
Apatzingn Tepache Industry. Which produces Tepache for internal
commercialization on Mexico.
The process followed by those industries are the same done on this experiment but
using industrial materials.

Bibliography:

http://encyclopedia2.thefreedictionary.com/Fermentation
http://www.biology-online.org/dictionary/Fermentation
http://www.funnelbrain.com/c-291732-two-types-fermentation.html
http://www.nutribiota.net/blog/blog5.php/el-tepache-o-fuerte-de-pina
http://es.scribd.com/doc/133549521/Planta-Productora-de-Tepache
http://www.monografias.com/trabajos91/fermentacion-pina/fermentacion-
pina.shtml

QUESTIONNARIE

Industrial uses of alcoholic fermentation:
The brewing industry (beer, wine, and spirits) use alcoholic fermentation to
generate most of their products
Some antibiotics are made with the help of the ethanol released on the
alcoholic fermentation process.
Industrial uses of the Lactic acid fermentation:
This type of fermentation is commonly used on yogurt production.
Kimchi also uses this type of fermentation, this is a traditional fermented
Korean dish that uses vegetables.