Izinzuzo Zezinto Ezincane Ekukhiqizweni Kokudla
Ama-microorganism ayizinto ezincane eziphilayo, njengebhaktheriya, imvubelo, kanye nesikhunta, ezingabonakali ngeso lenyama. Nakuba zivame ukuhlotshaniswa nezifo, ama-microorganism amaningi empeleni anikeza izinzuzo ezibalulekile kubantu, ikakhulukazi embonini yokudla. Ekukhiqizweni kokudla, ama-microorganism adlala indima ebalulekile ngenqubo yokubilisa , okuyinqubo yokubhidliza into ngomsebenzi wama-microorganism, okuholela ekushintsheni kokunambitheka, iphunga, ukuthungwa, kanye nenani lokudla okunomsoco. Ukudla okuhlukahlukene kwansuku zonke, njenge-tempeh, i-yogurt, isinkwa, ushizi, i-cassava ebilisiwe, kanye ne-soy sauce, kuwumphumela wokusetshenziswa okulawulwayo kwama-microorganism. Okulandelayo ingxoxo ngezinzuzo zama-microorganism ekukhiqizweni kokudla.
1. Ukubilisa njengobuchwepheshe bokudla bendabuko nobesimanje
Ukubilisa bekulokhu kwaziwa izinkulungwane zeminyaka njengendlela yokucubungula nokulondoloza ukudla. Le nqubo isebenzisa ama-microorganism ukuguqula ama-carbohydrate, amaprotheni, noma amafutha abe amanye ama-compounds afana nama-organic acid, ama-alcohol, namagesi. Esikhathini esidlule, ukubilisa kwakwenziwa ngokwesiko ngaphandle kokuqonda kwesayensi ngama-microbes. Kodwa-ke, ngokuthuthuka kwe-microbiology, izinqubo zokubilisa manje sezingenziwa ngokuhlanzeka, ngempumelelo, nangokuphepha ngokusebenzisa izimila zokuqala ezijwayelekile (imbewu yama-microbial).
Ukubilisa akukhiqizi nje kuphela ukudla okunokunambitheka okuhlukile, kodwa futhi kuthuthukisa ikhwalithi yokudla maqondana nesikhathi sokuphelelwa yisikhathi, okuqukethwe kokudla okunomsoco, kanye nokuphepha kokusetshenziswa ngoba kungavimbela ukukhula kwamagciwane abangela izifo.
2. Kuthuthukisa Ukunambitha, Iphunga, kanye Nokwakheka
Enye yezinzuzo eziyinhloko zama-microorganisms ekukhiqizweni kokudla ukukhiqizwa kwama-flavour nama-flavour ahlukile okunzima ukuwafeza ngezinqubo zokupheka ezivamile. Isibonelo:
– Imvubelo (i-Saccharomyces cerevisiae) esinkweni ivundisa ushukela ibe yi-carbon dioxide ukuze inhlama ikhuphuke futhi ikhiqize ukuthungwa okuthambile kanye nephunga elihlukile lesinkwa.
– Amagciwane e-lactic acid akuyogathi aguqula i-lactose ibe yi-lactic acid, okwenza i-yogathi ibe nokunambitheka okusha, okumuncu kanye nokuthungwa okukhulu.
– Isikhunta se-Rhizopus oligosporus ku-tempeh sisiza ekwakheni isakhiwo esiqinile, ukunambitheka okumnandi, kanye nephunga elihlukile le-tempeh.
Ekwenzeni ushizi, amagciwane ahlukahlukene akhiqiza amakhemikhali akha iphunga njenge-fatty acids, ama-ester, nama-ketones, anikeza uhlobo ngalunye loshizi izici zalo zokunambitheka ezihlukile. Ngakho-ke, amagciwane asebenza “njengabadali bokunambitheka” bemvelo.
3. Khulisa Inani Lokudla Okunomsoco kanye Nokutholakala Kokudla Okunomsoco
Ukubilisa kungandisa inani lokudla okunomsoco. Amanye ama-microorganism angakhiqiza amavithamini athile noma asize ekuqhekekeni kwamakhemikhali ayinkimbinkimbi ukuze amuncwe kalula ngumzimba. Isibonelo:
– Ukuvutshelwa ku-tempeh kwandisa ukutholakala kwamaprotheni ngoba isikhunta sisiza ukuhlukanisa amaprotheni ayinkimbinkimbi abe yizinhlobo ezilula.
– Amanye amabhaktheriya okubilisa angakhiqiza amavithamini e-B, njenge-riboflavin ne-folate, ngakho-ke imikhiqizo yokubilisa ingaba umthombo owengeziwe wamavithamini.
– Kuyogathi, inqubo yokubilisa isiza ekugayeni i-lactose, okwenza kube lula ukuyigaya, ikakhulukazi kubantu abanokungezwani okuncane ne-lactose.
Ngaphezu kwalokho, ukubilisa kunganciphisa amazinga ezici eziphikisana nokudla okunempilo ezithakweni ezithile. Isibonelo, kwamanye amantongomane nokusanhlamvu, ukubilisa kusiza ekunciphiseni ama-phytates, angabopha amaminerali afana nensimbi ne-zinc.
4. Yandisa Isikhathi Sokuphila Futhi Unciphise Ukulahlwa Kokudla
Emasikweni amaningi, ukubilisa kusetshenziswa njengendlela yokulondoloza yemvelo. Ama-microorganisms akhiqiza amakhemikhali afana ne-lactic acid noma utshwala, okudala izimo ezingezinhle zamagciwane angonakali. Isibonelo:
– Ama-pickle nama-kimchi ahlala isikhathi eside ngoba amabhaktheriya e-lactic acid akhiqiza i-asidi eyehlisa i-pH.
– Itheyiphu iqukethe utshwala obuvela ekuvuthweni okusiza ekunciphiseni ukubola.
– Isosi yesoya kanye ne-tauco nakho kungahlala isikhathi eside ngenxa yokuqukethwe okuphezulu kosawoti kanye nemiphumela yokubilisa okudala indawo engakhululekile yamagciwane ayingozi.
Njengoba ukudla kugcinwa isikhathi eside, akuboli ngokushesha, ngaleyo ndlela kunciphisa ukungcola kokudla futhi kusize ekuvikelekeni kokudla.
5. Ukuthuthukisa Ukuvikeleka Kokudla
Ngaphandle kokulondoloza, ukubilisa kuthuthukisa nokuphepha ngokucindezela ukukhula kwamagciwane abangela izifo. Imikhiqizo ebilisiwe ngokuvamile ine-pH ephansi, okuqukethwe okuthile kotshwala, noma ikhiqize amakhemikhali alwa namagciwane. Isibonelo, amagciwane e-lactic acid angakhiqiza ama-bacteriocin, izinto ezingavimbela amanye amagciwane.
Kodwa-ke, kubalulekile ukukhumbula ukuthi ukubilisa kumele kwenziwe ngendlela efanele. Kumelwe kuqashelwe ukuqinisekisa ukuhlanzeka kwemishini, ukulinganiswa kwezithako, izinga lokushisa, kanye nesikhathi sokubilisa ukuze kuvinjelwe ukungcoliswa kwamagciwane ayingozi.
6. Ukukhiqiza Izinhlobonhlobo Zemikhiqizo Yokudla Evela Ezithakweni Ezilula
Ama-microorganisms enza izithako zokudla ezilula zibe imikhiqizo ewusizo kakhulu. Isibonelo, ubhontshisi ungacutshungulwa ube yi-tempeh, isosi yesoya, i-tauco, kanye ne-miso ngezinqubo ezahlukahlukene zokubilisa. Ubisi lungenziwa lube yi-yogurt, ushizi, i-kefir, kanye neminye imikhiqizo yobisi olubilisiwe. I-Cassava ingacutshungulwa ibe yi-tape (tape), kanti ufulawa ungenziwa ube yisinkwa noma eminye imikhiqizo enemvubelo.
Lokhu kuvula amathuba ezomnotho emphakathini, njengoba ukubilisa kungandisa inani lokuthengisa lezinto zokusetshenziswa. Imboni yokudla ebilisiwe nayo ikhula ngokushesha, kusukela emakhaya kuya ezimbonini ezinkulu.
7. Ukuhlinzeka Ngokudla Okusebenzayo kanye nama-Probiotic
Namuhla, ukudla okuningi okubilisiwe kubhekwa njengokudla okusebenzayo, okusho ukuthi akugcini nje ngokunikeza amandla kodwa futhi kunikeza izinzuzo zezempilo . Imikhiqizo efana neyogathi, i-kefir, noma iziphuzo ze-probiotic iqukethe ama-microorganisms aphilayo angasiza ekugcineni i-microbiota yamathumbu elinganiselayo.
Ama-probiotic microorganisms, njenge-Lactobacillus ne-Bifidobacterium, kukholakala ukuthi asiza ekugayweni kokudla, aqinise amasosha omzimba, futhi asekele impilo yamathumbu. Nakuba izinzuzo ziyahlukahluka kumuntu nomuntu, izifundo eziningi zikhombisile ukuthi ukusetshenziswa kwama-probiotic njalo kungaba nomthelela omuhle uma kuhlanganiswa nokudla okunempilo.
8. Izibonelo Zezinto Ezincane Ezibalulekile Ekudleni
Nazi ezinye zezinto eziphilayo ezisetshenziswa kakhulu:
1. I-Saccharomyces cerevisiae (imvubelo): ukwenza isinkwa, i-tape, ubhiya neziphuzo ezivutshiwe.
2. I-Lactobacillus bulgaricus kanye ne-Streptococcus thermophilus: ukwenza iyogathi.
3. Rhizopus oligosporus: ukwenza tempeh.
4. I-Aspergillus oryzae: ukwenza isosi yesoya, i-miso, kanye ne-sake.
5. I-Penicillium camemberti / i-roqueforti: ukwenza ushizi othile.
I-microorganism ngayinye inezici ezithile kanye nezimo zokukhula , ngakho-ke ukukhethwa kohlobo lwe-microbe kunquma kakhulu umphumela wokugcina wokudla.
Isiphetho
Ama-microorganism adlala indima ebalulekile ekukhiqizweni kokudla, ikakhulukazi ngenqubo yokubilisa. Izinzuzo zawo zifaka phakathi ukuthuthukisa ukunambitheka, iphunga, kanye nokuthungwa; ukwandisa inani lokudla okunomsoco; ukwandisa isikhathi sokuphila; ukuthuthukisa ukuphepha kokudla; kanye nokudala imikhiqizo ehlukahlukene enenani eliphezulu. Enkathini yanamuhla, ukusetshenziswa kwama-microorganism embonini yokudla kuthuthuka kakhulu ngobuchwepheshe obuhlanzekile nobulawulwayo, kuyilapho kuhlale kugxile ekuhlakanipheni kwendawo okudala. Ngokuqonda indima yama-microorganism, singakwazisa kangcono ukudla okubilisiwe futhi sikusebenzise ngokuphephile nangobuhlakani ekuphileni kwethu kwansuku zonke.
