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	==Beer Fermentation==		==Beer Fermentation==
	Beer is a trademark item in many situations in every day life. It is consumed be at parties, at home with friends, with meals, beer tasting events or general stress relief, beer has become an accepted part of many lives. In Canada, the legal drinking age in most provinces is 19 years. At this age and beyond people consume beer in various amounts and often times, do not even know how their beverage is actually made! Beer comes in two main types: Ale and Lager. These are in essence the same in the sense that they contain a certain percentage of ethanol yet how the reaction to make the beer is quiet different visually. Ales are "top-fermenting", in other words, the yeast ferments and is release at the top of the vessel. Whereas, lagers are "bottom-fermenting" and the release is from the bottom of the vessel.		Beer is a trademark item in many situations in every day life. It is consumed be at parties, at home with friends, with meals, beer tasting events or general stress relief, beer has become an accepted part of many lives. In Canada, the legal drinking age in most provinces is 19 years. At this age and beyond people consume beer in various amounts and often times, do not even know how their beverage is actually made! Beer comes in two main types: Ale and Lager. These are in essence the same in the sense that they contain a certain percentage of ethanol yet how the reaction to make the beer is quiet different visually. Ales are "top-fermenting", in other words, the yeast ferments and is release at the top of the vessel. Whereas, lagers are "bottom-fermenting" and the release is from the bottom of the vessel.
-	<ref>3|http://www.dummies.com/how-to/content/the-differences-between-ales-and-lagers.html</ref>	+	<ref>http://www.dummies.com/how-to/content/the-differences-between-ales-and-lagers.html</ref>
	Beer is a trademark item in many situations in every day life. It is consumed at parties, at home with friends, with meals, beer tasting events or general stress relief, beer has become an accepted part of many lives. In Canada, the legal drinking age in most provinces is 19 years. At this age and beyond, people consume beer in various amounts and often times, do not even know how their beverage is actually made! Beer comes in two main types: Ale and Lager. These are in essence the same in the sense that they contain a certain percentage of ethanol yet how the reaction to make the beer is quiet different visually. Ales are "top-fermenting", in other words, the yeast ferments and is release at the top of the vessel. Whereas, lagers are "bottom-fermenting" and the release is from the bottom of the vessel.		Beer is a trademark item in many situations in every day life. It is consumed at parties, at home with friends, with meals, beer tasting events or general stress relief, beer has become an accepted part of many lives. In Canada, the legal drinking age in most provinces is 19 years. At this age and beyond, people consume beer in various amounts and often times, do not even know how their beverage is actually made! Beer comes in two main types: Ale and Lager. These are in essence the same in the sense that they contain a certain percentage of ethanol yet how the reaction to make the beer is quiet different visually. Ales are "top-fermenting", in other words, the yeast ferments and is release at the top of the vessel. Whereas, lagers are "bottom-fermenting" and the release is from the bottom of the vessel.

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Revision as of 12:00, 21 March 2013

''Products using fermentation with fungi.''

Contents 1 Wine Fermentation 1.1 Introduction 1.2 History 1.3 Primary Fermentation 1.4 Secondary Fermentation 2 Gasoline Fermentation 2.1 Introduction 2.2 History and Processes 3 Beer Fermentation 3.1 History 3.2 Requirements for Fermentation 3.3 Chemical Process 3.4 Fun Facts About Beer 4 Bread Fermentation 4.1 Introduction 4.2 History 4.3 Processes Involved 4.4 Species Involved 5 Cheese making 6 References 7 Members discussion

Wine Fermentation

Introduction

The process by which wine is produced is called wine fermentation. Grapes are combined with sugar and yeast to yield alcohol and carbon dioxide. The process occurs in two major steps:

1. Primary Fermentation
2. Secondary Fermentation

The general formula for wine fermentation includes:

• reactants - sugar and yeast
• products - alcohol and carbon dioxide

The most common yeast used in wine fermentation is Saccharomyces cerevisiae. Some examples of other yeasts involved in wine making from the Saccharomyces species are:

• S. bayanus
• S. beticus
• S. fermentati

The following list summarizes the process of wine fermentation in a few steps:

• yeast is added to grapes
• yeast converts natural sugars (glucose and fructose) into ethanol (alcohol) and carbon dioxide
• carbon dioxide is released into air while alcohol remains in solution
• fermentation is complete when alcohol content is tested to be 15% and yeast has been completely used up

History

Primary Fermentation

Secondary Fermentation

Secondary fermentation of wine is also referred to as anaerobic or malolactic fermentation. Malolactic fermentation is the process of converting the malic acid in wine to lactic acid. Malic acid is a harsher acid, whereas lactic acid is a much softer acid. During this process, L-malic acid is converted to L-lactic acid and CO2. One consequence of MLF is a reduction in wine acidity with an increase in pH of about 0.2 units. Malolactic fermentation can be carried out by a number of lactic acid bacteria but commercial strains of O. oeni such as ML-34, PSU-1, MCW, EQ-54, Viniflora, to name a few, have been used.

Gasoline Fermentation

Introduction

E85 is a gasoline blend composed of high levels of ethanol mixed with petrol. Possible sources of plant material for conversion to ethanol include sugarcane, wheat straw, rice, stover (remaining leaves and stalks of maize crop post-harvest), cereal grains, and bagasse (the fibrous leftover sugarcane material after sugarcane juice has been extracted). ^[1] Trichoderma viride, Chrysosoporium lucknowense, and Penicilium verruculosum are some of the fungal species utilized by humans for their biodegradative properties on plant biomass material.

History and Processes

Trichoderma viride was originally isolated by Mandels and Elwyn T. Reese from rotting military uniforms in the Solomon Islands during World War II. Discovery of this species inspired further research investigating the fungal mechanisms and enzymes used to convert polymeric cellulosic material into ethanol or glucose. Subsequent experiments using high-energy electrons and UV irradiation on Trichoderma viride found that this species secretes a protein containing a mixture of enzymes. These enzymes include cellobiohydrolase (~70%) capable of cleaving cellobiose (beta, 1-4 diglucoside) in cellulose, endoglucanases (~30%) which split internal linkages by hydrolysis at random, and beta-glucosidases (~1%) which produce glucose via hydrolysis of cellobiose and cellodextrins.

There has been concern that converting corn into fuel (such as its use in E85 gasoline) will drive up the prices of corn and other staple foods such as rice, wheat and maize. ^[1]. In particular, oil spills typically occur due to:

• Routine shipping operations
• Oil refineries
• Industrial and municipal waste disposal
• Tankers accidents
• And more ^[2]

Bioremediation can be subdivided into 2 categories:

• Bioaugmentation
• Biostimulation

Bioaugmentation is the addition of microorganisms that degrade hydrocarbons to an environment in order to lower the amount of contaminants in that environment ^[3]. This method is not typically used mainly because there are already microorganisms present in the environment that can degrade the crude products the majority of the time. Also, adding in non-native microorganisms may result in competition between the introduced species and the native species, which may cause problems for the ecosystem ^[3]:

• Physical methods:
  • Booms
  • Washing
  • Soil movement and tilling
  • Mechanical removal
• Chemical methods:
  • Demulsifiers
  • Solidifiers

These methods can be time consuming and expensive depending on the required equipment. Some of the methods, such as mechanical removal, can only be used under certain conditions, such as when there is only a small amount of oil in the water. Others, such as the chemical methods, are very effective but are not healthy for the environment ^[4]. This helps to further reduce the risk of additional spills that may occur during transportation.

There are a few disadvantages to using bioremediation ^[5]. Y. lipolytica is part of the Ascomycota and can be isolated from dairy products and other chilled foods including cheese, yogurt, and sausages. This yeast is also naturally found in oil fields, indicating that it uses oil as a carbon source naturally. This yeast is non-pathogenic and is an obligate aerobe, meaning it cannot live without oxygen ^[6]. In order for Y. lipolytica to be able to survive the anaerobic (oxygen-lacking) conditions, it uses its hyphae to obtain oxygen from the surface. These hyphae, which are long filamentous structures that are the main mode of vegetative growth of a fungus, also secrete hydrolytic enzymes that are able to degrade oil and other crude heavy metals ^[7][8].

^[9]

Another type of yeast, Pichia guilliermondii, is used to help remove harmful metals and metalloids from contaminated environments ^[10]. This yeast traps the metals in small vesicles and takes them up into the cell to get rid of them through various reduction-oxidation reactions (reactions in the cell that use the transferring of electrons to help drive other reactive processes).

^[11]

Yeasts secrete hydrolytic enzymes from their hyphae into the extracellular space (outside of the cell). These enzymes cleave the hydrocarbon chains in oil and other pollutants into carbon dioxide and water. Yeasts perform this reaction without the production of insoluble polycyclic aromatic hydrocarbons (PAHs) that are known as ‘tailings’ and are highly toxic to the atmosphere ^[12]. This is possible because the yeasts use up the hydrocarbons in their own metabolic processes (i.e. during fermentation). During this process, toxins and other pathogens are also removed from the contaminated environment, leaving clean water or soil.

^[13]

In order for these processes to occur efficiently, oxygen (either from the atmosphere or from water) and a balance between carbon, nitrogen, and phosphorus are required^[14]. The following video further explains the breakdown of hydrocarbons in contaminants by yeasts and demonstrates just how effective this process is:

Beer Fermentation

Beer is a trademark item in many situations in every day life. It is consumed be at parties, at home with friends, with meals, beer tasting events or general stress relief, beer has become an accepted part of many lives. In Canada, the legal drinking age in most provinces is 19 years. At this age and beyond people consume beer in various amounts and often times, do not even know how their beverage is actually made! Beer comes in two main types: Ale and Lager. These are in essence the same in the sense that they contain a certain percentage of ethanol yet how the reaction to make the beer is quiet different visually. Ales are "top-fermenting", in other words, the yeast ferments and is release at the top of the vessel. Whereas, lagers are "bottom-fermenting" and the release is from the bottom of the vessel. ^[15]

Beer is a trademark item in many situations in every day life. It is consumed at parties, at home with friends, with meals, beer tasting events or general stress relief, beer has become an accepted part of many lives. In Canada, the legal drinking age in most provinces is 19 years. At this age and beyond, people consume beer in various amounts and often times, do not even know how their beverage is actually made! Beer comes in two main types: Ale and Lager. These are in essence the same in the sense that they contain a certain percentage of ethanol yet how the reaction to make the beer is quiet different visually. Ales are "top-fermenting", in other words, the yeast ferments and is release at the top of the vessel. Whereas, lagers are "bottom-fermenting" and the release is from the bottom of the vessel. ^[16] Beer favourites are based on the overall taste of the beer, initial, on-going, and after taste. If you are a person whom enjoys tasting varieties of beers you will come across those which are bitter, sweet, have an awful initial taste and some with no after taste. These are all reliant on the type of grain used and how the fermentation occurs in the vessel.

History

In Ancient Times, beer was used in many different ways by different colonies of people. It was a crucial part of the culture for many groups. According to Professor Linda Raley of Texas Tech University, Babylonian clay tablets held the recipe for the beloved beverage as early as 4300 B.C. Beer was used in burial and medicinal rituals as well as certain rites and ceremonies. Unlike modern day society, beer was often reserved for royalty because it symbolized the riches they had. At this point in time, the variety was nothing compared to what it is today. Merely 20 varieties of beer existed in the Babylonian colony, which is present day Iraq. Each group of people in these times used grains that were native to their lands, thus giving rise to the different varieties. These varieties include:

• Millet (Africa)
• Maize (Africa)
• Cassava (Africa)
• Persimmon (North America)
• Sweet potato (Brazil)
• Rice (Japan)
• Wheat (China)
• Guass (Russia)
• Barley (Egyptians)
• And unrecorded, potentially dozens more!

(L. Raley) ^[17] At this point in time, beer was brewed in small barrels and bottles. At such a small scale, beer was not easy to come by like it is today. As time has passed, developments of various methods, in which to produce mass amounts of beer at one time, have been created. Large silos filled with beer that is fermenting can now be found at the many beer factories! Mass production has taken a lift, beer is made and sold at high rates thanks to the use of large fermenting vessels such as the one below. ^[18]

Requirements for Fermentation

Beer is not magically created! In order for the fermentation of beer, microorganisms, water and grain are required.

• Saccharomyces sp. is the most common organism used in the fermentation of beer. Ales (top-fermenting beer) require Saccharomyces cerevisiae in order for the correct processes to occur. Lagers (bottom-fermenting beer) require Saccharomyces uvarum which produces run-off from the bottom of the vessel. The yeast created during fermentation is generally a thick, white-yellow puff.

• Water that is purified and free of toxins is needed

• Refined grains are also required. These grains contain glucose molecules which are the starting point of the fermentation pathway.

All of these materials together in specific portions based on the type of ale or lager being produced.*******

Chemical Process

Fun Facts About Beer

Brought to you by The Beer Store

• A person whom enjoys consuming beer can be called a CEREVISAPHILE!

• The recipe for beer is one of the oldest known to man!

Bread Fermentation

Introduction

History

Processes Involved

Species Involved

Cheese making

Jorge

References

[1]

1. ↑ ^{1.0 1.1} http://web.ebscohost.com.proxy.library.brocku.ca/ehost/pdfviewer/pdfviewer?sid=3486329f-a2d5-4a8f-ba0b-6dec35eaef87%40sessionmgr10&vid=2&hid=23.
2. ↑ see page 644 from http://books.google.ca/books?id=jLFmiervaqMC&printsec=frontcover&source=gbs_atb#v=onepage&q&f=false
3. ↑ ^{3.0 3.1} http://home.eng.iastate.edu/~tge/ce421-521/matt-r.pdf
4. ↑ . The natural methods used, such as soil movement and tilling, are preferred for the environment, but they take the most amount of time <ref>. [[Image:Wiki_project_photo_4.png]]<ref name="Radermacher"> Using yeasts to ferment the oil has become popular with environmentalists and is becoming more widely used by industry to clean up oil spills. Bioremediation costs less, saves energy, and eliminates the need to eradicate the oil from the location of the spill <ref>Venosa, A.D. ''National Response Team Fact Sheet on Bioremediation Technologies''; U.S. Environmental Protection Agency, Cincinnati, OH.</li> <li id="_note-Venosa">[[#_ref-Venosa_0|↑]] :
   • Competition between native and introduced organisms
   • Difficult to perform field studies for data
   ===Organisms and Breakdown Processes=== There are many different types of yeast that are used in bioremediation. The following table gives some examples of these species: [[Image:Wiki_project_photo_5.png]]<ref name="Radermacher"> The most common yeast used in bioremediation is ''Yarrowia lipolytica'' <ref>see pages 590-591 of http://books.google.ca/books?id=jLFmiervaqMC&printsec=frontcover&source=gbs_atb#v=onepage&q&f=false</li> <li id="_note-1">[[#_ref-1|↑]] see pages 590-591 of http://books.google.ca/books?id=jLFmiervaqMC&printsec=frontcover&source=gbs_atb#v=onepage&q&f=false</li> <li id="_note-2">[[#_ref-2|↑]] Jain, M.R., Zinjarde, S.S., Deobagkar, D.D. and Deobagkar, D.N. 2004. 2,4,6-trinitrotoluene transformation by a tropical marine yeast ''Yarrowia lipolytica''. ''Marine Pollution Bulletin'' '''49'''(9): 783-788.</li> <li id="_note-3">[[#_ref-3|↑]] Strouhal, M., Kizek, R., Vacek, J., Trnkova, L. and Nemec, M. 2003. Electrochemical study of heavy metals and meallothionein in yeast ''Yarrowia lipolytica''. ''Bioelectrochemistry'' '''60'''(1): 29-36.</li> <li id="_note-4">[[#_ref-4|↑]] http://www.gefor.4t.com/concurso/hongos/yarrowialipolytica.jpg</li> <li id="_note-5">[[#_ref-5|↑]] Ksheminska, H., Jaglarz, A., Fedorovych, D., Babyak, L., Yanovych, D., Kaszycki, P. and Koloczek, H. 2003. Bioremediation of chromium by the yest ''Pichia guilliermondii'': toxicity and accumulation of Cr(III) and Cr(VI) and the influence of riboflavin on Cr tolerance. ''Microbial Res'' '''158''': 59-67.</li> <li id="_note-6">[[#_ref-6|↑]] http://www.ncyc.co.uk/print-photo-ncyc-CBS2031.html</li> <li id="_note-7">[[#_ref-7|↑]] http://www.bioremediate.com/petrochemical.html</li> <li id="_note-8">[[#_ref-8|↑]] http://greenbizness.com/blog/wiki/epa-bioremediation-guide/</li> <li id="_note-9">[[#_ref-9|↑]] http://www.bioremediate.com/petrochemical.html</li> <li id="_note-10">[[#_ref-10|↑]] http://www.dummies.com/how-to/content/the-differences-between-ales-and-lagers.html</li> <li id="_note-11">[[#_ref-11|↑]] http://www.dummies.com/how-to/content/the-differences-between-ales-and-lagers.html</li> <li id="_note-12">[[#_ref-12|↑]] http://www.beerhistory.com/library/holdings/raley_timetable.shtml</li> <li id="_note-13">[[#_ref-13|↑]] http://www.michaeljohngrist.com/2009/03/asahi-beer-factory-ibaraki/</li></ol></ref>

   Members discussion

   Members

   There are many more things than wine that uses fermentation. You could each find something first and if you run out, then pair up on same. Chris

   Are we gonna divide the content only next Tuesday when we meet at 2pm in front of the Library Classroom A? If It is Ok, I would like to take the wine fermentation part. Later, we can decide who else would like to take this part too.

   Priscila

   
   Sounds good to me, to be honest I will take up whatever. I am not picky with what I have to do.

   David

   Queenie: Here is the link for the gasoline fermentation thing http://www.afdc.energy.gov/vehicles/flexible_fuel_emissions.html

   Meagan

   Just thought we would post what fermentations we decided to do when we met today. Arlene is going to do beer fermentation and I am going to do bread fermentation.

   Nicole

   I will be doing wine fermentation with Priscila -Haley

   Thanks Meagan! So I'm going to do E85 gasoline then. Other fermentation products of fungi we could do are commercial organic acids [2] and food dyes [3] and the edible tempe [4] -Queenie

   I will be doing bioremediation. Are we going to meet tomorrow at 2 in the library again or just kind of post our stuff? - Meagan

   I think just posting our stuff is fine, we don't have to meet. -Queenie

   Okay, sounds good! I'm hoping to get my stuff up at some point tonight, and I am totally fine with people editing mine or changing the format to make things flow and look better. - Meagan

   Does everybody have a topic then? David just wondering if you can confirm what part you are doing. Lets shoot to all have our parts posted by Thursday morning so that there will be enough time to edit/add to each other's information by Friday when it is due. -Haley

   I'm pretty sure David dropped it (look at the 'Members' page). Also, I posted some stuff in my section, still have a bit more info and pictures to add though. - Meagan

   Thanks Meagan I didn't realize that was him that dropped, I'm a bit confused because there is still only 6 of us total. Thanks for posting you're stuff though, looks good so far! -Haley

   No problem! Okay, so I have all of my info up there, but I completely forget how to put up images and references and the stuff that guy gave us isn't really helpful for me. Could you guys help me out with this? Thanks. - Meagan

   Hi Meagan, for uploading images there's the toolbox on the left that has an 'upload file' link. Click that then go to 'choose file' then 'choose picture'. The example in my notes is Image:Bus bus.jpg. For references, can we just put a link to page/article, or do we have to use APA format?

   Hey guys, this page is pretty helpful for the references [5] -Queenie

   Okay... So I put in all my pictures and references, and something along the way got totally screwed up and my info is all over the place on the page. HELP. - Meagan

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