Final Flashcards
Basics of palm wine
take the sap from a palm tree
if you let it sit for two hours you get 4% by volume alcohol
24 hours gives you a higher concentration, but a sour flavor
the product is essentially vinegar after a few days
Pulque
fermented sap of the agave (much like tequila)
Basics of Glycolysis
glucose (6C) is split into two molecules of a 3C sugar.
Glycolysis yields two molecules of ATP, two molecules of pyruvic acid and two molecules of NADH.
Glycolysis can occur with or without oxygen.
Glycolysis with O2
If O2 is present, glycolysis is first stage of cellular respiration.
makes about 32 units of ATP
(krebs and etc)
Glycolysis without O2
Fermentation, only 2 units of ATP are generated
ferment or die
Fermentation
The reduced NADH from glycolysis is converted back to NAD+
Lactic acid –> pyruvic acid –> ethanol
How do we use the cellular waste from propionibacterium?
CO2 and propionic acid to make swiss cheese
How do we use the cellular waste from Aspergillus, Lacto and streptococcus?
lactic acid to make cheddar and yogurt
How do we use the cellular waste from saccharomyces
CO2 and ethanol (wines and beers)
How do we use the cellular waste from clostridium
acetone, isopropanol (solvents and ethanol)
starter culture
consists of known microorganisms that perform specific fermentations consistently. Historically, these microbes already naturally occurred on the intended products to be fermented
Bread
- Saccharomyces ferments the sugars (mono and disaccharides) in the dough
- Releases CO2 and ethanol. The CO2 is trapped in the dough
- The dough rises as the trapped CO2 forms expanding pockets within the dough
- Ethanol evaporates away during baking
How do you make sourdough?
Saccharomyces and lactococcus
Cheese
Milk starts sterile in the udder, but microbes are introduced during milking
Cultures of lactococcus coagulate proteins in the milk to form curds and whey
renin accelerates process
curd is pressed, drained, salted, and aged
Pasteurization
(63C for 30 min or 71.7C for 15-20 seconds)
Renin usage
Traditionally it came from a calves stomach
today we produce it with genetically engineered aspergillus (GMO)
Sourdough?
use saccharomyces and lactococcus
Beer
1) barley is moistened and germinated to produce enzymes for starch to sugar
2) Dry the barley to halt process (you don’t want a seedling)
3) crush it to get malt
4) mash malt with warm water to generate more sugars
5) remove solids, the liquid is called wort
6) Cook wort to stop enzymatic activity, get flavor from hops, kill microorganisms
7) ferment to beer
8) age, filter, pasteurize, bottle
Method Cahmpenoise
responsible for the bubbles in champagne
add a small amount of sugar and yeast (the liquer de traige) is added to still wine after boiling
sugar is converted to CO2 and both dissolve into the wine
the wire around the cork prevents bottles popping their ow cork
Beer variety depends on type of yeast used
saccharomyces carlsbergensis is a bottom-feeding yeast which are good for lagers
saccharomyces cerevisiae is a top-feeding yeast which are good for ales (sweeter, and tastebetter because yeast adheres to CO2 and floats to top, so some sugar remains)
Calvin cycle
6C RUBISCO
3C PGA
3C G3P *
*6C (glucose)
Why did the great oxidation event take so long after bacteria showed up
Iron in the earth’s oceans was reacting with the O2 produces by the bacteria. This formed rust which precipitated out of the water and settled into the bottom layers
Photosynthesis
photosystem II
phastoquinone and cytochrome
Photosystem I
ATP synthase
Gram Positive
Staphylococcus Streptococcus Enterococcus Bacillus (rod) Clostridium (tapered rod) Listeria monocytogenes (rod) Corynebacterium diptheriae (club) Propionibacterium acnes (rod) Mycobacterium
