C9 Fermented Vegetables Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

Why is young cucumbers used for pickling instead of mature cucumber?

A

Mature cucumbers contain polygalacturonase enzymes that causes liquefaction of the seed area during fermentation and storage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Describe the common problem in cucumber fermentation.

A
  • Bloating caused by the accumulation of CO2 produced by respiration of the cucumber tissue and fermentation by P. cerevisiae and Lb. plantarum
  • Solved by N2 bubbling to remove CO2 and create anaerobic conditions.
  • Softening in defective pickles due to pectinolytic enzymes.
  • Controlled fermentation and chlorinated, acidified brine with added sodium acetate.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Why is kimchi fermented in an earthen jar underground?

A
  • Jar contains micropores which allow for the exchange of gases during fermentation.
  • The temperature underground is more stable and controlled than ambient temperatures.
  • Stone weights create pressure and excludes oxygen from the fermentation process.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

State two microorganisms involved in the fermentation of vegetables.

A
  • Leuconostoc spp.
  • Weissella spp.
  • Pediococcus spp.
  • Lactobacillus spp.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the factors affecting the kimchi fermentation process?

A
  • Salt concentration
  • Fermentation temperature
  • Starter culture
How well did you know this?
1
Not at all
2
3
4
5
Perfectly