Chapter 9

Question 1

yang dijadikan starter

Answer 1

log phase. starter bisa dalam bentuk freeze dried powder o, liquid/pasta, single or mixed cultures

Question 2

types of fermentation

Answer 2

1. alcoholic
   yeast
2. lactic acid
   lactic acid bacteria
3. acetic acid bacteria
   acetic acid bacteria
4. alkaline fermentation
   bacillus sp

Question 3

homofermentative end products and enzyme

Answer 3

lactic acid. enzyme: aldolase

Question 4

heterofermentative end products and enzyme

Answer 4

lactic acid and ethanol. enzyme: phosphoketolase

Question 5

alkaline fermentation usually takes place with the help of bacterium…….

Answer 5

bacillus subtilis

Question 6

b. subtilis is found on untreated grains and tolerates heat very well.

Question 7

valuable m.o cultivated by humans to induce alkaline fermentation are…

Answer 7

aspergillus or mucor, inoculated into the graons only after cooking

Question 8

fermentation of milk

Answer 8

produce lactic acid from lactose, gel pH 5.2, protein precipitation 4.6 at 20-45 derajat c.

Question 9

yoghurt starter

Answer 9

s. thermophilus (39 derajat celcius), l. bulgaricus (45 derajat celcius)

Question 10

acidophilus milk

Answer 10

l. acidophilus

Question 11

kefir, koumiss

Answer 11

LAB and yeat

Question 12

chymosin enzyme/rennet

Answer 12

produce calcium phosphate para caseinate from casein, temperature at 30c 30min, cheese with LAB, cheese ripening in 4,4-7c for up 12 months

Question 13

soft cheese

Answer 13

unripened (mozzarella, cottage)
ripened: camembert, brie
salt-cured: domiati

Question 14

semi soft

Answer 14

ripened by mold (danish blue)
ripened by bacteria: brick, goudam, edam

Question 15

hard cheese

Answer 15

without eyes, ripened by bacteria (cheddar)
with eye: ripened by bacteria (emmental)

Question 16

very hard cheese

Answer 16

parmesan

Question 17

fermentation of fish

Answer 17

1. peda
   LAB, kembung
2. fish sauce
   LAB, small fish
3. terasi/bekasam
   LAB, fish

Question 18

fermentation of meat

Answer 18

1. salt tolerant (2-4%), ex: sausage
2. culture:
   - p. cereviciae
   - p. acidilactisi
   - p. pentosceus
   - l. plantarum
   - m.variants

Question 19

fermentation of fruit

Answer 19

brine fermentation (added 2.5% of salt)
ex: sauerkraut, pickles
culture: l. mesenteroides, l. brevis, p. cereviceae

Question 20

fruit fermentation

Answer 20

use yeast/bacteria
ex: cider, wine, nata, vinegar

Question 21

fermentation of beer

Answer 21

s. cereviceae, barley malt + plant flower: hops

Question 22

fermentation of bread

Answer 22

s. cereviceae + c. krusei: produce co2

l.plantarum + l.acidophilus: produce flavor

Question 23

fermentation of tape and brem

Answer 23

s. cereviceae, glutenized rice or cassava

Question 24

fermentation of tempe

Answer 24

r. oligosporus

Question 25

fermentation of kecap + tauco

Answer 25

- mold: r. oligosporus + a. oryzae + r. oryzae - brine fermentation: l. delbrueckii, hansenula sp, zygosaccharomyces

Question 26

fermentation of black oncom and orange oncom

Answer 26

black: r. oligosporus, peanaut oil waste product orange: n. sitophila, tofu waste product

Question 27

advantages of fermentation process

Answer 27

longer shelf life, organoleptic, removal of harmful ingredients e.g flatulence factor in soybeans, enhance nutritional properties such as LAB in garri, reduces cooking time (ogi from fermented maize, soybean products), consist higher in vitro antioxidant capacity due to hasil pemecahan enzyme

Question 28

production of microbial cells/biomass such as SCP, bakers yeast, lactobacillus cells

Question 29

2 methods of fermentation

Answer 29

1. submerged: production of enzymes is done by m.o in liquid nutrient media 2. solid-state: cultivation of m.o and production of enzyme is done on a solid substrate enzyme produced through intracellular/extracellular isolated through centrifugation

Question 30

metabolites in growth phase

Answer 30

primary: yg penting paruyy kek citric acid to compete and acidify lingkungan, involved in normal growth, development, and reproduction. contoh: ethanol, citric acid, glutamic acid, lysine, vitamins, polysaccharides

Question 30

metabolites in growth phase

Answer 30

primary: yg penting paruyy kek citric acid to compete and acidify lingkungan, involved in normal growth, development, and reproduction. contoh: ethanol, citric acid, glutamic acid, lysine, vitamins, polysaccharides

Question 31

micrococcus species produce glutamate (primary)

Question 32

corynebacterium produce lysine, threonine, tryptophan, and other amino acids (primary)

Question 33

secondary metabolites

Answer 33

not directly involved in normal growth, development, and reproduction. doesn't result in death. produced near the onset of stationary phase,

Question 34

lactobacillus produce bacteriocins which prevent the growth of bacterial competitors