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Fod 107 > Fermentation > Flashcards

Fermentation Flashcards

1
Q

What is fermentation

A

Microbiological process to convert carbs and sugars into interesting products

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2
Q

Important microbes for fermentation

A

Yeast and bacteria

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3
Q

Solid food fermentation?

A

Solid food fermented by bacteria

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4
Q

Liquid food fermented by

A

Yeast

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5
Q

Main Industrial yeast ?

A

Saccharine cerevisiae

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6
Q

How is alcohol made

A

Starch/ sugar with yeast

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7
Q

When did brewing begin

A

2000-6000BC

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8
Q

What is beer

A

Alcoholic fermentation of the aqueous extract of malted barley with hops

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9
Q

Brewing raw materials

A

Water
Barley hordeum
Good humulus
Yeast saccrmyces

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10
Q

What’s is barley

A

A cereal grass
High in starch
And protein

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11
Q

What is malt

A

Barley that has been germinated and dried by kilning

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12
Q

What happens when malt is mashed

A

Produces maltose - disaccharide
Main brewing sugar

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13
Q

What is Hops

A

Flowers adds flavour and aroma to the drink and acts as a preservative as it kills bacteria

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14
Q

What ale are brewing yeasts

A

Sacchramiyces cerevise

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15
Q

Lager yeast

A

Saccharomyces pastorianus

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16
Q

Kombucha

A

Fermented probiotic tea drink

17
Q

How is soy sauce made

A

Yeast and soy beans

18
Q

Fermented milks

A

Contain live bacteria
Lactic acid lactobacillus

19
Q

Kefir

A

Made with horses milk

20
Q
A

Critic acid made by fermentation
Using fungi aspgillus or yeast

21
Q

How is vineagar made

A

Taken from alcohol converted by bacteria

22
Q

When did fermentation studies start

A

1857 Pasteur studies lactic acid fermentation

24
Q

Subdivision clostridium

A

Gram positive bacteria
G+C% of DNA <55%

25
Q

Features of LAB

A

prokaryotes
Gram positive
Anaerobe
Catalase negative
Non sore forming
Non homogeneous group
Produces lactic acid

28
Q

Activities of LAB

29
Q

What happens to glucose

30
Q

Function of ATP

A

primary energy source for cells, powering many metabolic processes, including cell signaling and neurotransmission

31
Q

HETEROLACTIC PATHWAY
Description

32
Q

Transport and metabolism of lactose in the LAB

33
Q
A

Amount of free amino acids and pepetides in milk are low

34
Q
A

Amount of free amino acids and pepetides in milk are low

35
Q

Proteolytic system l components of LAB

A

PROTEINASE
PEPTIDATSES
CARRIES

36
Q

Lactobacillus

37
Q

Homoferemtive species in dairy products

A

Yoghurt
Swiss cheese
Mortadella
Kefir

Fod 107 (2 decks)

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