LAB

Question 1

Why do we ferment food?

Answer 1

Preserve food
Climate with long winter
Detoxification
Grains and Legumes poorly digested without processing
Remove bitter-tasting polyphenols
Improve palatability
Health Benefits

Question 2

What is fermentation?

Answer 2

Biochemical: a process that bacteria use to make energy from carbohydrates in the absence of oxygen

Question 3

What is the most efficient fermentative pathway?

Answer 3

EMP pathways

Question 4

What catabolic pathway is important for dairy fermentation?

Answer 4

Embden-Douboroff Pathway

Question 5

What pathway generates one 3-carbon intermediate, CO2, and 1 ATP?

Answer 5

Heterofementative Pathway

Question 6

What factors determine which pathway organisms use?

Answer 6

Genetic Makeup
Sugar Availability
Membrane Proteins

Question 7

What kills most of the natural LAB and other bacteria in the raw product?

Answer 7

Pasteurization

Question 8

What is a starter culture?

Answer 8

A defined set of bacteria is added at the beginning of the fermented process resulting in a predictable rate of acid and flavor profile development.

Question 9

What is a secondary microbiota?

Answer 9

Bacteria added to some fermented products to influence texture and profile

Question 10

Is non-starter lactic acid bacteria a part of the starter culture?

Answer 10

No

Question 11

What are the 2 classifications of cheese starters?

Answer 11

Lactic Starters and Non-lactic starters

Question 12

What temp are mesophilic starters?

Answer 12

20-30 °C

Question 13

What temp are thermophilic starters?

Answer 13

37-45 °C

Question 14

What is homogenization?

Answer 14

The even distribution of fat in milk products

Question 15

What is the clarification of milk?

Answer 15

Removal of sediments from milk

Question 16

What are the benefits of starter cultures?

Answer 16

Rapid acid production
decreased rate of contamination
production of flavor compounds
more consistent product
greater process predictability

Question 17

______ and _______ fermentative strains are usually mixed in a fixed ratio to generate a flavor profile in a fermented product

Answer 17

homo and hetero

Question 18

What type of fermentation is responsible for flavor and aroma compounds?

Answer 18

Heterofermenatation

Question 19

What effects does acidity have on starter cultures?

Answer 19

Moisture content
protein retention
mineral loss
sensory characteristics

Question 20

What two things affect starter culture?

Answer 20

Bacteriophage attack
Presences of Antibiotics in Milk

Question 21

What only contributes to taste and not aroma?

Answer 21

Lactic Acid

Question 22

What compound produces a buttery flavor?

Answer 22

Diacetyl

Question 23

What is utilized by heterofermative strains to make diacetyl, acetic acid, and CO2 in gouda and Adam cheese?

Answer 23

Citric acid

Question 24

What is the green apple defect?

Answer 24

The increased level of acetaldehyde as a result of prolonged fermentation

Question 25

What is the starter culture for yogurt?

Answer 25

Lactobacillus bulgaricus and Steptococcus thermophilus

Question 26

What is commonly used for veggie fermentation in the US and Europe?

Answer 26

LAB and yeast

Question 27

What is commonly used for veggie fermentation in Asia?

Answer 27

Mold

Question 28

What is the purpose of blanching?

Answer 28

inactivate enzymes

Question 29

What is the role of salt in fermented veggies?

Answer 29

Flavor, moisture loss, and creation of anaerobic condition, selective agent

Question 30

LAB during __________ of meat prevents spoilage and converts meat into different products.

Answer 30

Fermentation

Question 31

What is the purpose of nitrite?

Answer 31

inhibit clostridium botulinum, generates color and taste

Question 32

What bacteria is associated with meat?

Answer 32

LAB, lactobacillus, coagulase-negative staphylococci, micrococci.