Food preservation exam 4 Flashcards
1
Q
Ales Beer
A
Top: Saccharomyces Cerevisiae
2
Q
Wine
A
Saccharomyces Cerevisiae
3
Q
Distilled Spirits
A
Saccharomyces
4
Q
Vinegar
A
Saccharomyces Cerevisiae, Acetobacter Aceti
5
Q
Cottage Cheese
A
Streptococcus Lactis , Leuconostoc citrovorum
6
Q
Swiss Cheese
A
Lactobacillus bulgaricus and Streptococcus thermophilus
Propionibacterium shermanni
7
Q
Blue Cheese
A
Lactic acid bacteria
Penicillium roqueforti
8
Q
Camembert
A
Lactic acid bacteria
Penicillium camemberti
9
Q
Yogurt
A
Lactobacillus bulgaricus.
Streptococcus thermophilus
10
Q
Saurkraut
A
Enterobacter aerogenes
Leuconostoc mesenteroids
Lactobacillus plantarum
Lactobacillus brevis
11
Q
Lye Washed olives
A
Lactic Acid Bacteria
12
Q
Fermented Meat
A
Leuconostoc, lactobacillus, pediococcus
13
Q
Lager Beer
A
Bottom: Saccharomyces Carlsbergensis
