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Fermented Foods - What are microbes for? (4)
- Digest food first
- preserve food
- make food digestable
- add nutrients
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types of Fermentation (3)
- Homolactic - production of single type of acid - lowers pH - usualy pyruvate --> 2lactic acid
- Heterolactic
- produces lactic acid, ethanol, and 2co2- Ethanolic -
produces 2ethanol, 2co2
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What bacteria and type of fermentation are used to make sausage and cheese? Sauerkraut? Beer?
- Lactobacillus and propionbacterium - homolactic
- Leuconostoc bacteria - hetero
- Saccharomyces cervisiae - ethanolic
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What is happening during Acidic Dairy Fermentation
- Milk is coagulated by bacteria to form curds
- These are a result of lactose digested and fermented to lactate (lactose-intolerant people can eat - no lactose)
- Proteases cut up milk protein - makes harder cheese
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Acid dairy fermentation examples Swiss cheese. Name bacteria
Propionibacterium - swiss cheese (produces co2 - holes)
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Acid dairy fermentation examples Blue cheese. Name bacteria
Penicillium
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Acid dairy fermentation examples Yogurt, kefir, sausage,. Name bacteria (2)
- Lactobacillus
- Streptococcus
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Acid dairy fermentation examples Buttermilk, sour cream. Name bacteria
Lactococcus
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Acidic vegetables
Soybeans, Cabbage, Cuccumbers, olives (pickling)
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Alkaline fermented foods
- Soybeans - Baccilus
- Locust Beans - bacillus
- Eggs - Bacillus
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Food spoilage (what happens to dairy, meat, seafood)
- Dairy - amines released and pH increased (spoil)
- Meat - proteins broken down to odoriferous compunds (rancid)
- Seafood - fish microflora grow at low temps
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