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FN 132 LE #3 > Module 9: Fermentation > Flashcards

Module 9: Fermentation Flashcards

1
Q

Breakdown of carbohydrate material by selected bacteria, aerobic or anaerobic

A

Fermentation

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2
Q

True or false. Breakdown of fats and proteins may also occur during fermentation.

A

True. Proteolysis and lipolysis

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3
Q

Why do we ferment foods?

A

Food preservation and safety
Improvement of nutritive value
Income
Change in sensory characteristics

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4
Q

Yeast is able to concentrate high levels of what vitamins?

A

Thiamin, nicotinic acid (vitamin B3), and biotin

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5
Q

Describe the principle of fermentation.

A

Raw material consisting of CHO, CHON, and fat (crops, grains, waste products) is acted upon by selected microorganisms in starter culture (bacteria, yeasts, molds) and enzymes to create a new product with altered flavor, texture, and health effect or for preservation.

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6
Q

Microorganisms used in fermentation

A

Yeasts
- Saccharomyces spp.

Bacteria
- Lactobacilli group
- Acetobacter spp.

Molds
- Aspergillus spp.
- Penicillium spp.

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7
Q

This bacterium produces lactic acid

A

Lactobacilli group

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8
Q

This bacterium forms acetic acid

A

Acetobacter

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9
Q

Products of yeast fermentations

A

Leavened breads
Alcoholic drinks
- Fermented plant saps
- Fermented fruit juice
- Fermented cereal grains

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10
Q

Examples of fermented plant saps

A

Tuba and lambanog
Bamboo wine
Basi

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11
Q

In leavened breads, CO2 is _____ and alcohol is ________

A

used; removed

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12
Q

Tuba and lambanog comes from

A

Coconuts

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13
Q

Basi comes from

A

Sugarcane

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14
Q

Also called the Philippine vodka

A

Lambanog

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15
Q

Tapuy comes from

A

Rice

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16
Q

Example of fermented fruit juice

A

Wine

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17
Q

True or false. The more ripe fruits are, the sweeter the fermented juice will be.

A

True

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18
Q

Give fruits that are already made into wine.

A

Bignay
Cashew
Duhat
Pineapple
Strawberry
Tamarind
Abiu
Mango
Coconut
Lipote
Blueberry
Guyabano
Rambutan

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19
Q

Example of fermented cereal grain

A

Beer

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20
Q

Principal carbohydrate of fermented fruit juice

A

Soluble sugars

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21
Q

Principal carbohydrate of fermented cereal grains

A

Starch

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22
Q

This sugar is the one digested by yeast.

A

Soluble sugars

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23
Q

True or false. The Philippines has a natural source of barley.

A

False. Barley is imported.

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24
Q

A _______ is used to ensure that appropriate sugar levels are used.

A

Refractometer

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25
Q

Enumerate the process of making beer.

A

Malting
Milling
Mashing
Brewing
Cooling
Fermentation
Maturation
Pasteurization
Packaging

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26
Q

Main product of alcoholic fermentation

A

Ethanol

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27
Q

Main microorganism used in alcoholic fermentation

A

Yeast

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28
Q

Microorganisms for lactic acid fermentation

A

Lactobacillus
Leuconostoc
Streptococcus

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29
Q

Lactic acid bacteria (LAB) may be classified into two categories. Differentiate.

A

Homofermentative - has one by-product
Heterofermentative - has more by-products

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30
Q

The by-product and used microorganism for homofermentative LAB

A

Lactic acid

Lactobacillus plantarum

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31
Q

The by-products of heterofermentative LAB

A

Lactic acid
Alcohol
Acetic acid
Other volatile compounds

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32
Q

The microorganisms used as heterofermentative LAB

A

Streptococcus
Leuconostoc

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33
Q

Give example of fermented vegetables

A

Sauerkraut
Pickles
Olive
Atsara
Kimchi

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34
Q

Sauerkraut:_________ Pickles: cucumber

A

Cabbage

35
Q

Fermented dairy products

A

Yoghurt
Sour cream
Cheese

36
Q

Describe the process of making cheese based on the usage of microorganisms.

A

LAB is used at the start. Then, different types of molds/bacteria are used to make different types of cheeses.

37
Q

Give 2 examples of cheese.

A

Cottage cheese
Roquefort
Stilton
Blue cheese
Gorgonzola
Camembert
Brie
Swiss
Baby swiss
Gouda
Edam
Limburger
Traditional brick cheese
Colby
Sweet brick
Muenster
Havarti
Mozzarella
Provolone
Parmesan
Romano

38
Q

True or false. Cheese was discovered by accident.

A

True

39
Q

Fermentation is also called as

A

Controlled spoilage

40
Q

This is a set of enzymes used to make milk curdle/coagulate.

A

Rennet

41
Q

Rennet comes from the

A

Lining of the 4th stomach of calves.

42
Q

True or false. Nowadays, cheese manufacturers mainly use plant-based rennet.

A

True.

43
Q

Buro capital of the Philippines

A

Pampanga

44
Q

Fermented meat products may be classified as

A

Semi-dry sausages
- Summer sausage
- Lebanon bologna

Dry sausages
- genoa salami
- hard salami
- Pepperoni

45
Q

Aside from B vitamins, fermentation also increases levels of _____ in seafood.

A

Omega-3

46
Q

Differentiate yeast fermentation from LA fermentation

A

Yeast fermentation
- Ingredients: sugars and yeast
- Product: ethanol

Lactic acid fermentation
- Ingredients: sugar, salt, acid

47
Q

What ingredient encourages the growth of LABs?

A

Salt.

48
Q

What process is used for cheese ripening?

A

Mold fermentation

49
Q

Commonly used ingredient for mold fermentation in the SEA

A

Soybean

50
Q

Microorganism found in tempeh

A

R. microsporus subsp. oligosporus

51
Q

Give examples of mold fermentation products

A

Tempeh
Cheese
Soy sauce
Miso

52
Q

Miso is produced using what microorganism?

A

Aspergillus oryzae

53
Q

What molds are used to make soy sauce?

A

Aspergillus oryzae
Apergillus sojae

54
Q

Mixed fermentations are also called

A

Acetic acid fermentation

55
Q

Bacteria used for making acetic acid fermentation

A

Acetobacter

56
Q

Condiment made from sugary or starch materials by alcoholic and subsequent acetous fermentation.

A

Vinegar

57
Q

Describe the process of acetic acid fermentation.

A

Alcoholic fermentation (anaerobic) —> fermented fruit juice/plant saps/fermented cereal grains —-> expose to air (aerobic) —> vinegar

58
Q

Acidity of vinegars

A

less than or equal to 4%

59
Q

Identify the main ingredients used to produce the following products:
Tuba vinegar
Coco vinegar
Sukang Iloko
Paombong vinegar
Cider vinegar
Wine vinegar
Arenga vinegar
Malt vinegar

A

Tuba vinegar: coconut sap
Coco vinegar: coconut water
Sukang Iloko: sugar pcane
Paombong vinegar: nipa palm
Cider vinegar: apple
Wine vinegar: grapes
Arenga vinegar: sugar palm
Malt vinegar: malted grains

60
Q

True or false. Balsamic vinegar comes from wine.

A

False. It comes from grape juice that was not allowed to ferment.

61
Q

Describe the process of making traditional balsamic vinegar.

A

Juice is brought to a boil until water content is reduced to 1/2.

Cooled and combined with old balsamic vinegar or mother liquor

Aged in different wooden barrels for 12 years or more.

62
Q

Quick process of making balsamic vinegar

A

Industrial balsamic

63
Q

Describe the process of making industrial balsamic vinegar.

A

Grape must is caramelized (cooked until color changes) OR caramelized sugar is added (and sometimes flavorings)

Aged in large vats with wood chips for flavor for at least 60 days.

64
Q

Describe the process of vinegar production.

A

1st: Alcoholic fermentation
- Starter: S. cerevisiae
2nd: Acetic acid fermentation
- Starter: Acetobacter and Gluconobacter

65
Q

Acetobacter converts ___% EtOH into ___% acetic acid

A

10; 4

66
Q

Why do we need to control fermentation?

A

To achieve desirable fermentation

To support the activity of only the desired microbes

67
Q

What are the different controls of fermentation?

A

Acid
Control of alcohol
Use of starters
Temperature
Oxygen
Salt

68
Q

Suppresses the growth of non-acid tolerant spoilage microorganisms

A

Acid

69
Q

________ ________ can further ferment acid in the presence of _______

A

Mold contaminants, oxygen

70
Q

Produces ______ end-products with yeasts tolerant to high acid

What is an example of these end-products?

A

Alkaline

Ammonia

71
Q

Can be a preservative depending on concentration.

A

Alcohol

72
Q

True or false. Yeast dies as more alcohol is produced.

A

True. Yeast cannot tolerate their own alcohol and other fermentation product.

73
Q

Natural wine contains _____% alcohol by volume

A

9-13%

74
Q

Is 9-13% alcohol content enough for preservation? If not, what should be done?

A

No. Mild pasteurization is needed.

75
Q

True or false. Fortified wine products (20% alcohol) still need pasteurization.

A

False. Do not need pasteurization.

76
Q

What is the function of starters?

A

To have better control on fermentation.
To ensure the domination of desired organism right from the beginning.

77
Q

Special cultures are added to:

A

Wine, cheese, yogurt, pickles, vinegar, beer, sausage, bread

78
Q

What is normally done before adding the starter culture? Why is this done?

A

Heating/pasteurization

To inactivate detrimental organisms

79
Q

Each organism has its own optimum _______ _________.

A

Growth temperature

80
Q

All fermentation products are ________, except for _______.

A

Mesophilic (37-40 C), yogurt

81
Q

Molds require ______.

A

Oxygen

82
Q

Bakers’ yeast (S. cerevisiae) growth is better under _____ conditions.

A

Aerobic

83
Q

After growth of bakers’ yeast under aerobic conditions, rapid fermentation can be done under _______ conditions.

A

Anaerobic

84
Q

Proteolytic organisms and other spoilage organisms are not tolerant ________ ______ salt.

A

Above 2.5%

FN 132 LE #3 (6 decks)

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