Please help me this question is very confusing 2.Thomas has been given the task
ID: 168815 • Letter: P
Question
Please help me this question is very confusing
2.Thomas has been given the task of developing an entirely novel acid-fermented product from fish using as key raw material Tilapia fish.
2.a.What other key raw material, other than water and the fermenting organism would you suggest to Thomas if he were to come to you for advice?
2.b.What would be your basis for suggesting the above raw material?
2.c. From amongst a large choice of microorganisms, which include Leuconostoc mesenteroides, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Tetragenococcus halophillus, Lactobacillus reuterii, Bacillus subtilis, Bacillus megaterium, Alcaligenes viscolatis, Aspergillus niger, Aspergillus oryzae and Corynebacterium manihoti, Thomas choses Bacillus megaterium for his fermentation. Do you agree with his choice? State why you would agree or not agree with Thomas’ choice of inoculum.
Explanation / Answer
(a)+(b) other key raw materials- to ferment fish, a good source of sugar and vitamins are required for growth of fermenting organism, sugar sources such as molasses, corn streep liqour can be used. molasses contains large amount of sugars and other minerals thus it is a preferred sugar source in fermentations. Antifoam agents are also required to prevent foam formations in fermentation so that efficient mixing of materials takes place in fermenting vessels.salts are also added to soften fish flesh, formic acid is also added to lower pH of fermenting substrate for efficient fermentation.
(c) B. megaterium forms endospores which won't kill even at high temperatures thus, it would be hard to kill endospore by simple cooking this can cause disease or even disturb the final product. Lactic acid bacteria would be a batter choice for this fermentation as they inhibit growth of food spoilage bacteria by causing low pH by producing lactic acid. Lactobacillus plantarum would be a suitable choice for fermentation.