LA Fermented Foods: Fermented Vegetable

Question 1

Growth of LAB results in: (3 answers)

Answer 1

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.)

Question 2

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

Answer 2

Sauerkraut

Question 3

general procedure of sauerkraut

Answer 3

1. washing the heads
2. fermentation

Question 4

percent of salt used in sauerkraut

Answer 4

2.25 - 2.5% by weight

Question 5

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

Answer 5

Leuconostoc mesenteroides

Question 6

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

Answer 6

Lactobacillus plantarum

Question 7

Discuss the process of fermentation in Sauerkraut

Answer 7

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.

Question 8

state the good characteristics of a sauerkraut

Answer 8

natural color, firm texture, pH and others

Question 9

How to determine if the sauerkraut is defective and spoiled?

Answer 9

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

Question 10

a fermented vegetable prepared without or with partial or complete fermentation

Answer 10

Cucumber pickles

Question 11

Unfermented pickles are also known as

Answer 11

Quickles

Question 12

Fully fermented cucumbers also known as

Answer 12

Salt stock

(actually not sure here)

Question 13

Pickles are __________ to maintain their quality

Answer 13

pasteurized

Question 14

Two types of pickles:

Answer 14

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

Question 15

How is salt stock principles made?

Answer 15

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).

Question 16

2 types of fermentation in salt stock pickles

Answer 16

traditional fermentation, controlled fermentation

Question 17

In salt stock pickles, traditional fermentation lasts

Answer 17

6-9 weeks

Question 18

4 factors affecting traditional fermentation in cucumber pickles

Answer 18

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.

Question 19

General idea in traditional fermentation

Answer 19

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.

Question 20

A fermentation where it eliminates or minimizes defects in traditional fermentation

Answer 20

Controlled fermentation

Question 21

2 steps of controlled fermentation

Answer 21

chlorination and acidification

Question 22

a type of pickles using dill herbs

Answer 22

Dill pickles

Question 23

In dill pickles, it can be

Question 24

How to determine pickles defects and spoilage?

Answer 24

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.

Question 25

Pickles defects and spoilage is mostly caused by

Answer 25

m/o (microorganisms?????)

Question 26

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

Answer 26

green olives

Question 27

what causes the bitterness of green olives?

Answer 27

oleuropein

Question 28

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

Answer 28

6-10

Question 29

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

Answer 29

dill pickles

Question 30

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

Answer 30

3

Question 31

In green olives, the first stage lasts?

Answer 31

7-14 days

Question 32

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

Answer 32

yes

Question 33

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

Answer 33

5

Question 34

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

Answer 34

4-5

Question 35

(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)

Answer 35

Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus plantarum

Question 36

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

Answer 36

No

Question 37

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)

Answer 37

coliform bacteria and bacilli

Question 38

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

Answer 38

intermediate, 2-3 weeks

Question 39

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

Answer 39

Leuconostoc

Question 40

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

Answer 40

Leuconostoc is predominant in growth, acid production begin.

Question 41

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

Answer 41

Lactobacillus plantarum

Question 42

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

Answer 42

Lactobacillus plantarum

Question 43

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

Answer 43

0.1%

Question 44

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

Answer 44

0.6%

Question 45

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

Answer 45

gassy deterioration, malodorous fermentation, tissue softening

Question 46

Which does not occur frequently on the types of spoilages in green olive fermentations: gassy deterioration, malodorous fermentation, tissue softening

Answer 46

malodorous fermentation

Question 47

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

Answer 47

Gassy green olives

Question 48

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

Answer 48

Butyric acid fermentation Hydrogen sulfide fermentation Zapatera spoilage

Question 49

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

Answer 49

ripe

Question 50

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

Answer 50

0.5-2.3%

Question 51

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

Answer 51

Aeration treatment w/ stirring or administration of compressed air

Question 52

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

Answer 52

2-3%, 2 or more

Question 53

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

Answer 53

YES

Question 54

In ripe olive, how to remove the lye?

Answer 54

boil it with water

Question 55

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

Answer 55

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