Chapter 12: Food Fermentation

Question 0

Germicidal

Answer 0

Microbes becoming adjusted to new environment and overcoming nature’s protective mechanism (lactenin in milk). Little, if any, breakdown of constituents occurs.

Question 1

What are the 4 stages in natural fermentation of a food? Ex: milk at room temp exposed to microbes.

Answer 1

Germicidal
Acidification
Neutralization
Proteolysis

Question 2

Acidification

Answer 2

Bacteria converts sugars to acids and lowers pH to 4.5. Food becomes sour.

Question 3

Neutralization

Answer 3

Molds and yeast consume the acid. Changes pH to around 7.

Question 4

Proteolysis

Answer 4

Protein splitting bacteria break down proteins. Putrid odors and flavors result.

Question 5

Today we have controlled ___ ___

Answer 5

Food fermentation. We have cultures of desirable bacteria.

Question 6

Fermentation

Answer 6

Conversion of CHO’s (sugars) to acids + CO2 gas (bacteria) + yeast convert sugar to alcohol + CO2 gas.

Question 7

Proteolysis

Answer 7

Protein breakdown

Question 8

Lipolysis

Answer 8

Breakdown of fats

Question 9

Catabolic

Answer 9

Break down

Question 10

Anabolic

Answer 10

Build up

Question 11

If enough ___ or ___ is present in the food, it will inhibit proteolytic and lipolytic bacteria.

Answer 11

Alcohol or acid

Question 12

If the pH is less than ___, ___ ___ cannot grow and reproduce its deadly toxin. Such foods are usually not ___.

Answer 12

4.7
Clostridium botulinum
Retorted

Question 13

What are the 4 major general chemical flavor contributors for fermented foods?

Answer 13

Acid
Alcohols
Aldehydes
Ketones

Question 14

Acid in foods are what 3 things?

Answer 14

Naturally present
Added to food
In fermentation

Question 15

Some ___% ___ will preserve a wine.

Answer 15

15

OH

Question 16

Natural wine is ___-___ alcohol just from fermentation, therefore mildly chemical pasteurized by ___ to prevent contamination by yeast.

Answer 16

9-13%

SO2

Question 17

Fortified wine

Answer 17

Natural wine to which enough alcohol has been added to bring alcohol content to 20%

Question 18

Cultures or starters

Answer 18

Large #s of a concentrated source of a selected bacteria or group of bacteria to ferment foods

Question 19

Different bacteria grow best at different temps, therefore ___

Answer 19

Process of making fermented products, different temps are used.

Question 20

Different temps are usually ___-___

Answer 20

70-90 F

Question 21

Halophilic bacteria

Answer 21

Salt loving bacteria

Question 22

___ must have oxygen to live. They are ___.

Answer 22

Molds

Aerobic

Question 23

Aerobes

Answer 23

Must have oxygen to live

Question 24

Anaerobes

Answer 24

Must have absence of oxygen to live

Question 25

Facilitated aerobe

Answer 25

Grows better in the presence of oxygen

Question 26

Facilitated anaerobe

Answer 26

Grows better without oxygen

Question 27

Know the cabbage to sauerkraut diagram in notes

Answer 27

Look in notes

Question 28

2 types of yeast

Answer 28

Sacchromyces ellipsoideus- helps make wine

Sacchromyces serevisiae- helps make bread

Question 29

Yeast reproduce to large #s faster under ___ ___.

Answer 29

Aerobic conditions

Question 30

Yeast converts sugar to alcohol faster under ___ ___

Answer 30

Anaerobic conditions