FERMENTATION

Question 1

Method of processing foods by means of special microorganisms acting on food constituents with or without the addition of sugar, salt, or acid

Answer 1

Fermentation

Question 2

a process that requires the action of yeast on a given substrate containing sugar to produce alcohol and carbon dioxide under aerobic or semi-aerobic conditions.

Yeast breads; wines and distilled liquiors.

Answer 2

Alcoholic Fermentation

Question 3

type of fermentation where alcohol produced from alcoholic fermentation is further acted upon by Acetobacter bacteria to produce acetic acid or vinegar

Answer 3

Acetic acid Fermentation

Question 4

a process by which the sugar in foods is acted upon by lactic acid bacteria to produce lactic acid alcohol and carbon dioxide

cheese, butter, yogurt, pickles, vegetable pickles

Answer 4

Lactic Acid Fermentation

Question 5

Preserving of food by storing it in an acid medium, generally

Answer 5

Pickling