. . .

&

CO2, NH4, H2S, H2O

(Black Box)

PresenterPresentation NotesNot long ago, a normal cell was like a molecular black box. In 1971, when Congress declared the War on Cancer, scientists knew the major parts and functions of a cell, but they did not understand what was happening at the molecular level. Some fundamental questions about what makes a normal cell change into a cancer cell remained unanswered.

(Open Box)

PresenterPresentation NotesUsing exciting, new advances in the technology of molecular biology, scientists have opened the molecular black box and are making discoveries today that were unthinkable just a generation ago.

/.

70%

: E. coli Yeast

C O N H P S K

Na

50% 20% 14% 8% 3% 1% 1% 1%

u moles /g

(mg) /g

MW u moles / L

5081 643 50,000 12.9

RNADNA

630100

21633

100,0002,000,000

2.20.000016

- 218 40 1,000 40

166 28.4 10,000 2.8

41 2.2 1,000 2.2

6236 962.6 NA NA

C, N, P, SH2O H+

O2

CO2

(Inputs)

, , , : ,

:

)

()

()

( 500 )

= :

(CO2, NH3)

= :

, ,

12

( )

:

- ( ) - ( , , , ,, , .)

, , , ..

, ,

, :

- ,

, , , , , ,

.

. . .

Novel Foods

, , .

1.

1.

* ,

* , * , * * , , * * , , ,

..* , ..

1.

* , , ..

* , *

2. * * *

3. * * ,

4. NOVEL FOODS ( ) . . NOVEL FOODS , . , ,

5.

5.

5. , Penicillium Chrysogenum , Streptomyces rimosus , X Streptomyces Venezuelae

5.

( - )

. . ,. . .

, (..)

.. , , , ..

, , . .

, , , , .

* ,

* ,

* *

* ,

,

* ,

*

1-

2-

24

.

.

, .

.

.

.

.

, .

.

.

:

( ) ( = ) ( ) : ( ) : ( , )

28

, .

, .

,

.

.

.

/gr

109 /g 4C

(spray dried)

0-5* 1011 /g 4C

Freez-dried109 /g

4C 6 -25C >1

(deep-frozen)

109 /g

1011-1012 /g

-40C >1-196C >

( ) DVS

1011-1012 /g

35

36

38

Saccharomyces cerevisiae

Saccharomyces cerevisiae et carlbergensis

Lactobacillus

() () ( .)

Penicillium roquefortii, Penicillium camembertii

Aspergillus flavus (sak)

39

:

S. ellipsoideus, S. oviformis, S. cerevisiaeTorulospora roseiKloeckera apiculata : S. ellipsoideus & S. oviformis

40

41

: & + CO2100 - 250 g/L 60 - 170 g/L

(6 17%)

42

- -

-

: 2 5%-

Kloeckera Saccharomyces uvarum S. ellipsoideus

Lactobacillus

43

- ()

- (, , )

- 2 (cidre) ( )

() 2

:

Saccharomyces cerevisiae :Saccharomyces carlsbergensis

- CO2:

sak : 44

, (

/

47

:- Saccharomyces cerevisiae ()

( )

+ CO2

CO2

:

CO2

48

:

1. 2. 3. & 4.

&

C2 .

( )

.

.

( , )

.

.

.

.

CO2

, 1 42.000 , !

24 h

24 h 500g

24 h 300g

40C

- (1)

/

10 g 400g12 h

8000 g 48000g16 h

400 g 8000g16 h

(2)

//

(70-75% )

(3)

( )

()

Streptococcus thermophilus Lactobacillus bulgaricus, pH

S. thermophilusL. bulgaricus

61

62

/

.

()

+ () pH < 4,6 : + ()

- : (.: , ,

cottage) (.: ,

camembert,)-

(.: , ,Gouda)- (ex:

, , ..) ( 1 - 12)

. .

- : , , , ,

63

1- : : Streptococcus, LactobacillusLeuconostoc, LactococcusPropionibacterium ( )

2- Saccharomyces lactis

3- Penicillium : brie, camembertroquefort, bleusGeotrichum : camembert

64

choucroute + NaCl 2 - 3% Gram Leuconostoc

Lactobacillus ( ) pH

()

: Acetobacter, Gluconobacter

( ), , (),

, , ,

66

, jambons Pediococcus cerevisiae ; Lactobacillus plantarum

67

:

: ().

:

68

:

-

* ()* ()

( ) Lactobacillus delbrueckii ( )

* ( )- (. : (), , , ) - , , Leuconostoc, Xanthomonas

. 69

(Saccharomyces /

) , .

70

(,

, )

(pnicilline par Penicillium, Cephalosporium)

( Streptomyces..)

71

():

73

novembre 2006

74

(): 12% 10%

2104

C: Cheddar, LC: Low fat CheddarM: mozzarella, LM: Low fat mozzarella

75

Slide Number 2Slide Number 3Slide Number 4 Slide Number 7 (Inputs) ) Slide Number 10 Slide Number 16 Slide Number 19Slide Number 20Slide Number 21Slide Number 22Slide Number 23Slide Number 24 . Slide Number 28 Slide Number 34 Slide Number 40Slide Number 41Slide Number 42 Slide Number 46Slide Number 47 :Slide Number 50 ( ) Slide Number 55Slide Number 56Slide Number 57Slide Number 58Slide Number 59Slide Number 60 Slide Number 63Slide Number 64Slide Number 65 : : Slide Number 73Slide Number 74Slide Number 75