A REPORT OF A FIELD EDUCATIONAL TRIP TO RIFT VALLEY

ORGANIZED AND PRIORITIZED BY DR. ANN CAROL TO ENHANCE

THE SPIRIT OF MICROBIOLOGY STUDENTS SPECIFICALLY IN

INDUSTRIAL MICROBIOLOGY

NAME: IZIRARE HAMADI

REG NO: I81/0011/2018

UNIT CODE: SMB 312

UNIT TITLE: INDUSTRIAL MICROBIOLOGY

1
Introduction

The trip to Rift valley on May, 2nd 2022 was for reinforcing the knowledge of students. They

were to visit the Bahati dairy and Keroche breweries. Bahati dairy a private company was not

opened that day. Thus, on third we went to Keroche breweries where we learnt a lot. The two

technicians explained to us how the breweries work. The water treatment to the general

fermentation was what we learned that day. The information is discussed below.

Water treatment process

In this process, the tapped water is controlled to the water treatment system where 135,000 liters

per hour runs to the temporary storage tank. The water passes through the sand/ gravel filter

where pebbles, dust, and sand are removed. An in-feed yellow pipe controls the amount of salt in

the water. The water is fed into the chlorine reactivation tank where the microorganisms are

sterilized. Active carbon filters take part from where excess chlorine is removed from the water.

Reverse osmosis filtration chamber where salts are removed at higher pressure pump, which

pumps the water through well-arranged membranes. A bypass pipe was used for adding salt in

the water. The distilled water is then pumped into the brewery's chamber to make alcohol.

The tap water before being used is plated in the Maconkey agar for culturing coliforms in

determining the safety of the water. This is one of the critical points for microbiologists after

water chlorination.

Alcohol brewing process

Beer and ales production involves the use of cereals which include grains like barley, wheat, and

rice. The complexes of starch and proteins in these grains must be hydrolyzed to simple sugar

2
(maltose) and amino acids. Thus the Malt barley at Keroche breweries is the main component in

the offloading area. The barley was passed through the screening chamber where the stones and

dense materials were removed. Magnetism in the magnetic chamber is used to remove magnetic

materials. The vacuum system was important in removing all the dust which failure to do so, will

lead to a fire.

Roller Millers are used to carefully crush the wet milling into particles. The fine barley will stick

to the instruments reducing efficiency. The water used in this process is to reduce the

temperature in avoidance of denture the enzyme invertase. Mashing takes place in the mash tank

where extraction of sugars, conversion from starch to simple sugars, and maltose (iodine test)

should test negative.

The louter tank is where the products are dived to remain with the sweet wort. Here the pressure

is utilized to minimize the time used. The machicha which is obtained is primarily sold to

farmers. Then the sweet wort is mixed with hopes, (dried flowers of the female vine, Humulus

lupus) in the Boiling Kettle. These hops were early added to the mash to avoid the spoilage of

microorganisms. The heating disinfects the sweet wort, enhances colorization, and reduces the

number of proteins by breaking the polypeptide bonds and clarification. The hydrolytic enzymes

are inactivated and the desirable yeast is used which mostly is Saccharomyces pastorianus which

settle at the base of the fermentation vat. The hops specifically provided bitterness and aroma in

terms of flavor, alpha acids, and the isomerization process.

The while loop removes the particles from the wort. Then it is fermented using yeast for 21 days.

The yeast is bought and propagated for use until when mutation takes place, it is then discarded.

3
Then the product is ice-cooled. Final filtration is done to remove any particle in the bear. Then

the beer is stored in the storage tank.

Laboratory testing

The laboratory is done in the laboratory where various materials are used for viability,

consistency and accuracy. The test is regulated to be the same as for other beers. The beer

coming from the brewing process is haze, a German word known as turbidity. Haze reduces the

life spun of beer, although, a haze beer is more nutritious than a clear one. A haze machine is

used to measure the turbidity of the beer. The color of the bear is also measured and regulated.

PH meter helps in regulating the alkalinity and acidity of the beer. The beer alkalinity and acidity

are regulated to 4.2. After the pH measure, CO2 meter took part in measuring carbon dioxide as

it is the preservative for beer. The hissing sound is due to Carbon dioxide gas. A conductivity

meter measures the conductivity of the water used to make the beer. Remember salts enhance the

conductivity of the water hence it should be regulated.

Packaging

A large machine is used for packaging the beer in soda kept in craters. The craters containing the

used bottles are decorated from a decrater machine and kept on a convey belt. They are washed

with a course solution containing sodium hydroxide. The bottles run through a checker where

broken bottles are checked and removed. The ones which are in good condition pass through and

are taken to the loading part. They are bottled and conveyed into a crater machine to be kept in

craters. They are stored using human labor and ready for transport. It was a mesmerizing

experienced when we were told that, the manhandling packaging is the richest guy as he collects

money from the bottles.

4
The Control room

The processes from the water treatment, brewing, and packaging are done in the control room.

Arrays of computers with a programmable program from Germany monitor and control these

processes. One man is enough for the process to take place. One in the control room can monitor

the temperature of each chamber, the amount of substances involved, safety as the mash area

cannot operate until when it is closed and the power supply.

The finally

Random questions were kept into action challenging the young microbiologists in white

preparing them and unraveling the knowledge they gain from the field. We packed and left as the

flashbacks were finding the permanent memory for storage for future references.

Conclusion

The educational trip physically, mentally, and emotionally facilitated the urge to study. It

promised good results for the students struggling to hit on their dreams as future scientists. It

provides a rough background about the field of microbiology, a reflection of what to do to be

well prepared for patriotism in carrying the economy of Africa up. Many questions, which had

remained blank from the beginning of the course study, had been answered efficiently in a

detailed form. Some promised to have their breweries use what they gained productively. The

trip played the best part, at it will remain to be a climax experience.

5
Reference