LA Fermented Foods: Fermented Vegetable Flashcards
Growth of LAB results in: (3 answers)
- Restrictions of the growth of undesirable organisms
- Delay or prevention of the normal spoilage
- Production of various unique flavors (accumulation of organic acids or by-products giving a characteristic and distinct finished
product.)
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
Sauerkraut
general procedure of sauerkraut
- washing the heads
- fermentation
percent of salt used in sauerkraut
2.25 - 2.5% by weight
sauerkraut fermentation, first stage: what is an example of acid formers that predominate and produce gas and volatile acids as well as lactic acid?
Leuconostoc mesenteroides
sauerkraut fermentation, later stage: what is non-gas forming lactobacilli that produce acid and raise pH?
Lactobacillus plantarum
Discuss the process of fermentation in Sauerkraut
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.
state the good characteristics of a sauerkraut
natural color, firm texture, pH and others
How to determine if the sauerkraut is defective and spoiled?
Dark brown or black sauerkraut, pink sauerkraut, soft sauerkraut, slimy sauerkraut, rotted sauerkraut and off flavors.
a fermented vegetable prepared without or with partial or complete fermentation
Cucumber pickles
Unfermented pickles are also known as
Quickles
Fully fermented cucumbers also known as
Salt stock
(actually not sure here)
Pickles are __________ to maintain their quality
pasteurized
Two types of pickles:
Salt or salt stock pickles (OR BAKA cucumber pickles), dill pickles
How is salt stock principles made?
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).
2 types of fermentation in salt stock pickles
traditional fermentation, controlled fermentation
In salt stock pickles, traditional fermentation lasts
6-9 weeks
4 factors affecting traditional fermentation in cucumber pickles
- Number and kinds of microorganisms introduced
by the cucumbers or dirt left - Initial concentration of sodium chloride
- Rate of increase of
concentration - Temperature of brined cucumbers.
General idea in traditional fermentation
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.
A fermentation where it eliminates or minimizes defects in traditional fermentation
Controlled fermentation
2 steps of controlled fermentation
chlorination and acidification
a type of pickles using dill herbs
Dill pickles
In dill pickles, it can be
How to determine pickles defects and spoilage?
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.
Pickles defects and spoilage is mostly caused by
m/o (microorganisms?????)
Is a vegetable fermented through treating and submerging in lye solution and washed several times to remove the bitterness caused by oleuropein (a glucoside)
green olives
what causes the bitterness of green olives?
oleuropein
In green olives, lactic acid
fermentation may take place as long as ____ months depending on the atmospheric
temperatures.
6-10
In this pickle, - low concentration of salt is employed and brine acidified
dill pickles
In green olives, how many stages does normal fermentation has?
3
In green olives, the first stage lasts?
7-14 days
In green olive, is the olive stabilized in the brine?
yes
In 4 or 5 days, if the brine strength is not more than _% NaCl, a
population of lactic acid bacteria begins to appear
5
In _____ days, if the brine strength is not more than 5% NaCl, a
population of lactic acid bacteria begins to appear
4-5
(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)
Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus plantarum
Is Leuconostoc mesenteroides dominant during first stage of fermentation in green olives?
No
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)
coliform bacteria and bacilli
in green olive, the second stage of fermentation is called and lasts?
intermediate, 2-3 weeks
In the intermediate stage of green olive fermentation, what is predominant in growth?
Leuconostoc
In the intermediate stage of green olive fermentation, what happens?
Leuconostoc is predominant in growth, acid production begin.
In the final stage of green olive fermentation, what LAB is predominant?
Lactobacillus plantarum
a non-gas forming species predominant in the final stage of green olive fermentation
Lactobacillus plantarum
In the final stage of green olive fermentation, what is the total acidity when held for minimum of 30 day?
0.1%
In the final stage of green olive fermentation, what is the total acidity when held for more than 30 days?
0.6%
In green olive fermentation, the commonest and, consequently, best-known spoilage types caused
by microorganisms are
gassy deterioration,
malodorous fermentation,
tissue softening
Which does not occur frequently on the types of spoilages in green olive fermentations:
gassy deterioration,
malodorous fermentation,
tissue softening
malodorous fermentation
blisterlike spots under the skin or fissures or gas pockets w/in the
olives. (fisheye or floaters).
Gassy green olives
3 extremely malodorous fermentations caused
by bacteria, which develop in olives
Butyric acid fermentation
Hydrogen sulfide fermentation
Zapatera spoilage
In _____ olives, lactic acid fermentation usually takes place
while the olives are being held in brine.
ripe
In ripe olives, first treatment is with ____ lye, which barely penetrate the skin
0.5-2.3%
In ripe olives, what treatment is use to darken the skin?
Aeration treatment w/ stirring or administration of compressed air
Stabilization of the ripe olives in _____ brine for __ more days is executed.
2-3%, 2 or more
In ripe olives, is dehydrating all the
bitter glucoside oleuropein OCCUR IN THE PROCESS?
YES
In ripe olive, how to remove the lye?
boil it with water
In ripe olives, Defects and spoilage include: (4)
bleaching of the color,
softening,
coliform, (??)
blistering or fisheye
