Fermentation

Question 1

Back-slopping

Answer 1

Using a little fermented food as starter

Question 2

Fusel alcohols

Answer 2

Alcohols with 3 or more C-atoms

Question 3

Embden meyerhof pathway

Answer 3

Glucose –> pyruvic acid

Question 4

Step 1a sauerkraut production

Answer 4

Heterofermentative fermentation

LAB produce acid

Question 5

Step 1b sauerkraut production

Answer 5

Homofermentative fermentation

More acid is produced, temperature goes up, more LAB –> more LAB and aroma

Question 6

Step 2 sauerkraut production

Answer 6

Secondary fermentation

Depletion of all fermentable sugars

Question 7

Steps of fermentation of sausages

Answer 7

Acidification and maturation.

Question 8

Compounds produced with sausage fermentation

Answer 8

Nitrite (shelf life)
Nitrous oxide (colour , due to binding to iron in myoglobin)

Question 9

Steps of beer fermentation

Answer 9

Malting (activating enzymes in barley)
Brewing (starch –> fermentable sugars)
Primary fermentation (sugars –> ethanol)
Maturation lagering (residual fermentation and development of flavour + CO2)

Question 10

Kinema production MO

Answer 10

Bacillus subtilis (bacterium)

Question 11

Tempeh production MO

Answer 11

Rhizopus oligosporus (fungi)

Question 12

Soy sauce MO

Answer 12

Aspergillus (koji mould), yeast and LAB