Fermentation

Question 1

Complete these sentence: The processes required for fermented foods were present on earth when man appeared on the scene….

Answer 1

When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods

Question 2

fraction of fermented food and beverage in our diet

Answer 2

1/3

Question 3

one thing that all fermented foods have in common

Answer 3

microorganisms. They are all produce by transformative action of microorganisms (bacteria, yeast, molds)

Question 4

7 widely familiar example of fermented food

Answer 4

bread
olive
kefir, cheese, yogurt
wine, beer
sausages
cocoa, coffee, vanilla
vinegar

Question 5

3 culturally-specific fermented food products

Answer 5

natto, soya sauce
fermented fish
kimchi, sauerkraut

Question 6

fermentation comes from which words (2) in latin

Answer 6

fermentare (to leaven)

fervere (to boil)

Question 7

definition of fermentation from food preparation

Answer 7

the enzymatic transformative action of microorganisms on foods and beverages to produce a desirable food product

Question 8

definition of fermentation

Answer 8

fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases and lipases hydrolyze the polysaccharides, proteins and lipids to non-toxic products with flavor, aromas and texture pleasant and attractive to the human consumer

Question 9

definition of fermentation in biochemistry

Answer 9

the conversion of carbohydrates to CO2 and alcholo by yeast and bacteria

• anaerobic metabolism = extraction of energy from CHOs in absence of oxygen
• most fermented foods

Question 10

fermentation benefits (6) fermentation transform a product by breaking down PRO and FAT; and CHO into acids, EtOH, Co2…

Answer 10

1. food preservation (inhibiting pathogens, spoilage organisms, extending shelf-life..)
2. enhanced organoleptic properties (flavour, texture, odor)
3. increased nutrient density/digestibility (complex nutrients into simple/more digestible, breakdown plant structures, synthesize/imrpove bioavailability of vitamins
4. production of beneficial/new compunds (ex: bioactive isoflavon genistein, daidzein in soy, convert w-3 to CLA
5. removal of antinutrients ex: phytic acid
6. enhanced content of probiotic bacteria

Question 11

language for good fermented food vs food that you don’t want to eat

Answer 11

spoiled/rotten food product (something fermented that we don’T want to eat)
desired food product

Question 12

7 factors that can influence the production of the fermented product

Answer 12

heat
temperature
time
acidity
oxygen
substrates
water activity/salinity

Question 13

3 ways for fermentation classification

Answer 13

1. by food group
2. by viability of microorganisms
3. by type of fermentation

Question 14

7 food groups

Answer 14

cereal products
dairy products
fish products
fruits and vegetables products
legume
meat products
beverages

Question 15

3 categories of classification by viabiliy of microorganisms

Answer 15

1. containing viable proteins (ex: yogurt, fresh, unprocessed kimchi, sauerkraut/pickles, kombucha, unpasteurized miso/cheese, olives, tradition salami, beer not filtered or heated
2. not containing viable microorganisms (ex:most soy sauce, bread, most beer, wine, tempeh, many aged cheeses)
3. microorganisms used in early step of production (ex: cacao, coffee, cassava product)

Question 16

7 types of fermentation

Answer 16

1. production of textured vegetable proteins (ex: tempeh)
2. high salt/meat-flavoured aa/ peptide sauce and pastes (ex: soy sauce, fish sauces and pastes)
3. lactic acid fermentations (vegetables, milk,some breads (injera))
4. alcoholic fermentations (wine, beer,bread)
5. acetic acid fermentation (vinegars)
6. alkaline fermentations (natto)
7. leavened breads

Question 17

3 characteristics of anaerobic metabolism

Answer 17

• extraction of energy from CHOs in the absence of oxygen
• pyruvic acid is broken down,NAD+, an electron acceptor used in glycolysis, is regenerated
• 2 types: lactic acid fermentation and alcoholic fermentation

Question 18

one example of microorganisms + 3 of food product for alcohol fermentation and pyruvate is convert to what

Answer 18

ex: different of the yeast Saccharomyces cerevisiae
- food product: beer, wine, bread
- pyruvate acid is converted to CO2 + ethyl alcohol
* * wine and beer want the alcohol and bread wanths the CO2

Question 19

example of microogranisms + food product for lactic fermentation and pyruvate is converted to what

Answer 19

• lactic acid bacteria (LAB): lactobacillus streptococcus, enterococcus, lactococcus, Bifidobacterium
• food product: milk,vegetables, sour beers, injera..
• pyruvate converts in lactic acid

Question 20

2 characteristics of wild fermentation with 2 examples

Answer 20

• creating conditions to inhibit undesirable microbes and allow desirable microbes
• using organisms already present
• ex: lambic beer, vegetables fermentation (vegetables + salt)

Question 21

what is controlled fermentation and 3 differents methods + examples

Answer 21

• deliberate addition of microorganisms
  1. isolated single organisms
  (baker’s yeast= Saccharomyces cerevisiae
  2. backslopping with strater culture
  (Yogurt (LAB), some beer, traditional salami,s ourdough (usually Saccharomyces Exiguus)
  3. SCOBY
  (symbiotic culture/community of bacteria and yeast
  ex: kombucha, kefir)

Question 22

3 health benefits of fermented food

Answer 22

1. evolving science
2. evidences that some fermented foods are associated with:
   - improved blood lipid profiles
   - glucose tolerance
   - digestive function
   - tolerance to lactose
3. probiotics

Question 23

what is probiotics

Answer 23

it is live miroorganisms, which, when administrated in adequate amounts, confer a health benefit to the host

Question 24

how do we called a microorganism that have health benefit (3)

Answer 24

genus, species and strain

Question 25

one example of true probiotic

Answer 25

activia (bifidobacterium animalis)

Question 26

4 advantages of probiotics

Answer 26

• many species of LAB
• crowd out pathogens
• maintain gut barrier
• produce organic acid that nourish colonic cells
• enhance immune function

Question 27

5 examples of fermented food

Answer 27

kimshi (korea)
natto (japan)
kefir (eurasia-caucasus)
hakarl (iceland)
netetou (west africa)

Question 28

what is natto and how it is processed (6)

Answer 28

• fermented soybean product

- processed: soaking, steaming, cooling, inoculating with bacillus subtilis, fermenting, aging

Question 29

3 characteristics of bacillus subtilis

Answer 29

1. contains proteases that hydrolyze soy proteins into polypeptides, aas (glu,phe,tyr)
2. volatile fatty acids include butanediol, ethanoic acid, pentanoic acid
3. produce nattokinases (anti-clotting)