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FTT - LESSON 9 LACTIC > LA Fermented Foods: Fermented Vegetable > Flashcards

LA Fermented Foods: Fermented Vegetable Flashcards

1
Q

Growth of LAB results in: (3 answers)

A
  1. Restrictions of the growth of undesirable organisms
  2. Delay or prevention of the normal spoilage
  3. Production of various unique flavors (accumulation of organic acids or by-products giving a characteristic and distinct finished
    product.)
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2
Q

Clean, sound product, a characteristic flavor, obtained by full fermentation, chiefly lactic acid of properly prepared and shredded cabbage in the presence of not less than two percent not more than three percent of salt

A

Sauerkraut

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3
Q

general procedure of sauerkraut

A
  1. washing the heads
  2. fermentation
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4
Q

percent of salt used in sauerkraut

A

2.25 - 2.5% by weight

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5
Q

sauerkraut fermentation, first stage: what is an example of acid formers that predominate and produce gas and volatile acids as well as lactic acid?

A

Leuconostoc mesenteroides

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6
Q

sauerkraut fermentation, later stage: what is non-gas forming lactobacilli that produce acid and raise pH?

A

Lactobacillus plantarum

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7
Q

Discuss the process of fermentation in Sauerkraut

A

First stage – different types of bacteria begin to grow but acid formers predominate that produce
gas and volatile acids as well as lactic acid – Leuconostoc mesenteroides.

Later, non-gas
forming lactobacilli- Lactobacillus plantarum- production of acid and raise pH.

Can be canned
or refrigerated to stop acid production.

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8
Q

state the good characteristics of a sauerkraut

A

natural color, firm texture, pH and others

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9
Q

How to determine if the sauerkraut is defective and spoiled?

A

Dark brown or black sauerkraut, pink sauerkraut, soft sauerkraut, slimy sauerkraut, rotted sauerkraut and off flavors.

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10
Q

a fermented vegetable prepared without or with partial or complete fermentation

A

Cucumber pickles

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11
Q

Unfermented pickles are also known as

A

Quickles

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12
Q

Fully fermented cucumbers also known as

A

Salt stock

(actually not sure here)

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13
Q

Pickles are __________ to maintain their quality

A

pasteurized

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14
Q

Two types of pickles:

A

Salt or salt stock pickles (OR BAKA cucumber pickles), dill pickles

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15
Q

How is salt stock principles made?

A

Addition of initial salt- 10 % salt (40S), to the cucumber at the start.

Then, Salt concentration is increased gradually per week until it reaches 15% Salt (60S).

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16
Q

2 types of fermentation in salt stock pickles

A

traditional fermentation, controlled fermentation

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17
Q

In salt stock pickles, traditional fermentation lasts

A

6-9 weeks

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18
Q

4 factors affecting traditional fermentation in cucumber pickles

A
  1. Number and kinds of microorganisms introduced
    by the cucumbers or dirt left
  2. Initial concentration of sodium chloride
  3. Rate of increase of
    concentration
  4. Temperature of brined cucumbers.
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19
Q

General idea in traditional fermentation

A

The lower the salt concentration,
the more kinds of bacteria will grow at the start;

the faster the acid production and the greater the total acidity produced.

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20
Q

A fermentation where it eliminates or minimizes defects in traditional fermentation

A

Controlled fermentation

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21
Q

2 steps of controlled fermentation

A

chlorination and acidification

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22
Q

a type of pickles using dill herbs

A

Dill pickles

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23
Q

In dill pickles, it can be

A
24
Q

How to determine pickles defects and spoilage?

A

Shriveling – physical effects of too
strong salt, sugar or vinegar solutions, hollow pickles, floaters or bloaters, slippery pickles, soft
pickles, black pickles and ropy pickle brine.

25
Q

Pickles defects and spoilage is mostly caused by

A

m/o (microorganisms?????)

26
Q

Is a vegetable fermented through treating and submerging in lye solution and washed several times to remove the bitterness caused by oleuropein (a glucoside)

A

green olives

27
Q

what causes the bitterness of green olives?

A

oleuropein

28
Q

In green olives, lactic acid
fermentation may take place as long as ____ months depending on the atmospheric
temperatures.

A

6-10

29
Q

In this pickle, - low concentration of salt is employed and brine acidified

A

dill pickles

30
Q

In green olives, how many stages does normal fermentation has?

A

3

31
Q

In green olives, the first stage lasts?

A

7-14 days

32
Q

In green olive, is the olive stabilized in the brine?

A

yes

33
Q

In 4 or 5 days, if the brine strength is not more than _% NaCl, a
population of lactic acid bacteria begins to appear

A

5

34
Q

In _____ days, if the brine strength is not more than 5% NaCl, a
population of lactic acid bacteria begins to appear

A

4-5

35
Q

(Green olives) after 4-5 days and the brine strength is not more than 5%, what are the LAB that will start to appear? (3)

A

Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus plantarum

36
Q

Is Leuconostoc mesenteroides dominant during first stage of fermentation in green olives?

A

No

37
Q

What is the initial population of extraneous organisms that disappear gradually in 10-14 days (if normal fermentation) in the first stage of green olive fermentation? (2)

A

coliform bacteria and bacilli

38
Q

in green olive, the second stage of fermentation is called and lasts?

A

intermediate, 2-3 weeks

39
Q

In the intermediate stage of green olive fermentation, what is predominant in growth?

A

Leuconostoc

40
Q

In the intermediate stage of green olive fermentation, what happens?

A

Leuconostoc is predominant in growth, acid production begin.

41
Q

In the final stage of green olive fermentation, what LAB is predominant?

A

Lactobacillus plantarum

42
Q

a non-gas forming species predominant in the final stage of green olive fermentation

A

Lactobacillus plantarum

43
Q

In the final stage of green olive fermentation, what is the total acidity when held for minimum of 30 day?

A

0.1%

44
Q

In the final stage of green olive fermentation, what is the total acidity when held for more than 30 days?

A

0.6%

45
Q

In green olive fermentation, the commonest and, consequently, best-known spoilage types caused
by microorganisms are

A

gassy deterioration,
malodorous fermentation,
tissue softening

46
Q

Which does not occur frequently on the types of spoilages in green olive fermentations:

gassy deterioration,
malodorous fermentation,
tissue softening

A

malodorous fermentation

47
Q

blisterlike spots under the skin or fissures or gas pockets w/in the
olives. (fisheye or floaters).

A

Gassy green olives

48
Q

3 extremely malodorous fermentations caused
by bacteria, which develop in olives

A

Butyric acid fermentation
Hydrogen sulfide fermentation
Zapatera spoilage

49
Q

In _____ olives, lactic acid fermentation usually takes place
while the olives are being held in brine.

A

ripe

50
Q

In ripe olives, first treatment is with ____ lye, which barely penetrate the skin

A

0.5-2.3%

51
Q

In ripe olives, what treatment is use to darken the skin?

A

Aeration treatment w/ stirring or administration of compressed air

52
Q

Stabilization of the ripe olives in _____ brine for __ more days is executed.

A

2-3%, 2 or more

53
Q

In ripe olives, is dehydrating all the
bitter glucoside oleuropein OCCUR IN THE PROCESS?

A

YES

54
Q

In ripe olive, how to remove the lye?

A

boil it with water

55
Q

In ripe olives, Defects and spoilage include: (4)

A

bleaching of the color,
softening,
coliform, (??)
blistering or fisheye

FTT - LESSON 9 LACTIC (7 decks)

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