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Fungi And Civilizations > Chapter 11 > Flashcards

Chapter 11 Flashcards

1
Q

yeasts

A
  • unicellular fungi that reproduce by budding

- have no taxonomic standing, simply denotes a growth form

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2
Q

Dimorphic species of yeast

A
  • shift from filamentous to yeast under certain environmental conditions (e.g. some jelly fungi, some human pathogens, some mushrooms, etc.)
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3
Q

What are Saccharomycetales

A
  • “True yeasts” that undergo fermentation
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4
Q

What is fermentation?

A
  • sugar + yeast= CO2, energy and alcohol
  • Anaerobic respiration of food by microorganisms
  • Release of energy from substrate/sugars in the absence of oxygen
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5
Q

What are the products of fermentation?

A
  • Carbon dioxide, energy, and alcohol or various organic acids
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6
Q

What are the age old applications of yeast?

A
  1. Bread
  2. Wine/ Beer/ Spirits
  3. Cheese and Yogurt
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7
Q

What did Louis Pasteur hypothesize?

A
  • that bacteria spoils wine
  • Suggested that wine be heated to kill bacteria
  • Hence: pasteurization of milk
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8
Q

Fermentation pros

A
  • Extended shelf life (ex. Cheese)
  • Eases Digestion (ex. Wild rice)
  • New [better] flavors (ex. Chocolate)
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9
Q

Fermentation cons

A
  • Can be unpredictable (i.e. bad bacteria win the battle)

- New [worse] flavours (ex. Mouldy bread)

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10
Q

Types of Fermentation

A
  1. Yeast fermentation
  2. Mold and enzyme fermentation
  3. Bacterial fermentation
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11
Q

Yeast fermentation

A
  • Metabolic process that converts sugar to acids, gases, and/or alcohol
  • it is anaerobic and takes place in the absence of oxygen
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12
Q

What is the formula for baking with yeast?

A
  • flour + sugar + water + yeast = ethyl alcohol +CO2
  • best temperature is at 27’C (warm)
  • too much salt will ruin the process
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13
Q

What is the earliest processed foods?

A
  • bread
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14
Q

Baking with yeast is a $__________ industry in the US.

A
  • 16 billion dollar
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15
Q

Saccharomyces cerevisiae

A
  • bakers yeast
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16
Q

Properties and characteristics for bread making

A
  • Gassing power
  • Flavor development
  • Stable to drying
  • Stable during storage
  • Easy to dispense
  • Ethanol
  • Cryotolerant
17
Q

How to make wine?

A
  • fermentation of grapes that dates back to the Middle East
18
Q

When does fermentation of grapes begin?

A
  • after the grapes are crushed and yeast is added to it, once the yeast begins to digest the sugars present in the grape juice
19
Q

Botrytis cinerea

A
  • Latin for “grapes like ashes”
  • bunching of the fungal spores and “ashes” the grayish color of the spore mass
  • aka Noble Rot
20
Q

Where is Noble Rot found?

A
  • This species is ubiquitous

- it is found virtually everywhere plants are grown.

21
Q

How does Noble Rot affect grapes?

A
  • fungus causes grapes to lose water thus increase sugars, impart flavor, increase etoh = noble rot!
  • more expensive wines
22
Q

What is sake made from?

A
  • made from rice, rather than from grapes, barley or corn
23
Q

How is sake made?

A
  • First koji mold such as Aspergillus oryzae, is used to convert starch in the rice to sugars
  • Then fermented by other microorganisms, such as yeast (Saccharomyces) and lactic acid bacteria.
24
Q

What is beer?

A
  • An alcoholic beverage produced by the fermentation of sugar-rich extracts derived from cereal grains or other starchy materials.
25
Q

How long has beer been made?

A
  • since the dawn of civilization, where grain was grown beer was made
26
Q

The first places to make beer were

A
  1. Sumaria
  2. Egypt
  3. India
  4. China
27
Q

What does beer resemble?

A
  • liquid bread
28
Q

How did ancient brewers domesticate yeast?

A
  • Selected yeast that made good beer

- Found it was important to make beers

29
Q

Antonie van Leeuwenhoek

A
  • Observed yeast in beer
30
Q

Cagniard Latour

A
  • found that the microbe is responsible for alcoholic fermentation
31
Q

Justus von Liebig and Friedrich Wohler

A
  • found that alcohol is produced by a chemical process in which dead and decaying yeast participated.
  • Satired Latour’s theory in Annalen der Chemie
32
Q

Latour’s theory in Annalen der Chemie

A
  • was that a small animal which sips sugar through its snout, and excretes alcohol from its gut and carbonic acid from its urinary organ.
33
Q

Louis Pasteur

A
  • Discovered yeast was responsible for alcoholic fermentation
34
Q

Emil Christian Hansen

A
  • Developed pure culture technique

- Isolated pure cultures of brewing yeasts

35
Q

Two types of brewing yeasts

A
  1. Top-fermenting (ale yeast, weiss yeast)

2. Bottom-fermenting (lager yeast)

36
Q

Ingredients in beer

A
  • Malted barley, cereal adjunct, hops, water, yeast
37
Q

Hops

A
  • Gives the spice of the beer, a flavoring agent that provides aroma and bitterness
  • Flower (cone) of vine-growing plant, can come from Humulus lupulus, lupulin or Canabaceae
38
Q

Mold and Enzyme Fermentation

A
  • Break down cellulose thus grains easier to chew

- Add flavor and texture to cheeses (ex. blue)

39
Q

Bacterial Fermentation

A
  1. Lactic Acid Bacteria (pickles, sauerkraut) 2. Acetic Acid Bacteria (vinegar)
  2. Carbon Dioxide Bacteria (Edam, Gouda, Swiss)
  3. Proteolytic Bacteria (cocoa, chocolate)

Fungi And Civilizations (15 decks)

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