Module 9: Fermentation Flashcards
Breakdown of carbohydrate material by selected bacteria, aerobic or anaerobic
Fermentation
True or false. Breakdown of fats and proteins may also occur during fermentation.
True. Proteolysis and lipolysis
Why do we ferment foods?
Food preservation and safety
Improvement of nutritive value
Income
Change in sensory characteristics
Yeast is able to concentrate high levels of what vitamins?
Thiamin, nicotinic acid (vitamin B3), and biotin
Describe the principle of fermentation.
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.
Microorganisms used in fermentation
Yeasts
- Saccharomyces spp.
Bacteria
- Lactobacilli group
- Acetobacter spp.
Molds
- Aspergillus spp.
- Penicillium spp.
This bacterium produces lactic acid
Lactobacilli group
This bacterium forms acetic acid
Acetobacter
Products of yeast fermentations
Leavened breads
Alcoholic drinks
- Fermented plant saps
- Fermented fruit juice
- Fermented cereal grains
Examples of fermented plant saps
Tuba and lambanog
Bamboo wine
Basi
In leavened breads, CO2 is _____ and alcohol is ________
used; removed
Tuba and lambanog comes from
Coconuts
Basi comes from
Sugarcane
Also called the Philippine vodka
Lambanog
Tapuy comes from
Rice
Example of fermented fruit juice
Wine
True or false. The more ripe fruits are, the sweeter the fermented juice will be.
True
Give fruits that are already made into wine.
Bignay
Cashew
Duhat
Pineapple
Strawberry
Tamarind
Abiu
Mango
Coconut
Lipote
Blueberry
Guyabano
Rambutan
Example of fermented cereal grain
Beer
Principal carbohydrate of fermented fruit juice
Soluble sugars
Principal carbohydrate of fermented cereal grains
Starch
This sugar is the one digested by yeast.
Soluble sugars
True or false. The Philippines has a natural source of barley.
False. Barley is imported.
A _______ is used to ensure that appropriate sugar levels are used.
Refractometer
Enumerate the process of making beer.
Malting
Milling
Mashing
Brewing
Cooling
Fermentation
Maturation
Pasteurization
Packaging
Main product of alcoholic fermentation
Ethanol
Main microorganism used in alcoholic fermentation
Yeast
Microorganisms for lactic acid fermentation
Lactobacillus
Leuconostoc
Streptococcus
Lactic acid bacteria (LAB) may be classified into two categories. Differentiate.
Homofermentative - has one by-product
Heterofermentative - has more by-products
The by-product and used microorganism for homofermentative LAB
Lactic acid
Lactobacillus plantarum
The by-products of heterofermentative LAB
Lactic acid
Alcohol
Acetic acid
Other volatile compounds
The microorganisms used as heterofermentative LAB
Streptococcus
Leuconostoc
Give example of fermented vegetables
Sauerkraut
Pickles
Olive
Atsara
Kimchi
Sauerkraut:_________ Pickles: cucumber
Cabbage
Fermented dairy products
Yoghurt
Sour cream
Cheese
Describe the process of making cheese based on the usage of microorganisms.
LAB is used at the start. Then, different types of molds/bacteria are used to make different types of cheeses.
Give 2 examples of cheese.
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
True or false. Cheese was discovered by accident.
True
Fermentation is also called as
Controlled spoilage
This is a set of enzymes used to make milk curdle/coagulate.
Rennet
Rennet comes from the
Lining of the 4th stomach of calves.
True or false. Nowadays, cheese manufacturers mainly use plant-based rennet.
True.
Buro capital of the Philippines
Pampanga
Fermented meat products may be classified as
Semi-dry sausages
- Summer sausage
- Lebanon bologna
Dry sausages
- genoa salami
- hard salami
- Pepperoni
Aside from B vitamins, fermentation also increases levels of _____ in seafood.
Omega-3
Differentiate yeast fermentation from LA fermentation
Yeast fermentation
- Ingredients: sugars and yeast
- Product: ethanol
Lactic acid fermentation
- Ingredients: sugar, salt, acid
What ingredient encourages the growth of LABs?
Salt.
What process is used for cheese ripening?
Mold fermentation
Commonly used ingredient for mold fermentation in the SEA
Soybean
Microorganism found in tempeh
R. microsporus subsp. oligosporus
Give examples of mold fermentation products
Tempeh
Cheese
Soy sauce
Miso
Miso is produced using what microorganism?
Aspergillus oryzae
What molds are used to make soy sauce?
Aspergillus oryzae
Apergillus sojae
Mixed fermentations are also called
Acetic acid fermentation
Bacteria used for making acetic acid fermentation
Acetobacter
Condiment made from sugary or starch materials by alcoholic and subsequent acetous fermentation.
Vinegar
Describe the process of acetic acid fermentation.
Alcoholic fermentation (anaerobic) —> fermented fruit juice/plant saps/fermented cereal grains —-> expose to air (aerobic) —> vinegar
Acidity of vinegars
less than or equal to 4%
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
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
True or false. Balsamic vinegar comes from wine.
False. It comes from grape juice that was not allowed to ferment.
Describe the process of making traditional balsamic vinegar.
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.
Quick process of making balsamic vinegar
Industrial balsamic
Describe the process of making industrial balsamic vinegar.
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.
Describe the process of vinegar production.
1st: Alcoholic fermentation
- Starter: S. cerevisiae
2nd: Acetic acid fermentation
- Starter: Acetobacter and Gluconobacter
Acetobacter converts ___% EtOH into ___% acetic acid
10; 4
Why do we need to control fermentation?
To achieve desirable fermentation
To support the activity of only the desired microbes
What are the different controls of fermentation?
Acid
Control of alcohol
Use of starters
Temperature
Oxygen
Salt
Suppresses the growth of non-acid tolerant spoilage microorganisms
Acid
________ ________ can further ferment acid in the presence of _______
Mold contaminants, oxygen
Produces ______ end-products with yeasts tolerant to high acid
What is an example of these end-products?
Alkaline
Ammonia
Can be a preservative depending on concentration.
Alcohol
True or false. Yeast dies as more alcohol is produced.
True. Yeast cannot tolerate their own alcohol and other fermentation product.
Natural wine contains _____% alcohol by volume
9-13%
Is 9-13% alcohol content enough for preservation? If not, what should be done?
No. Mild pasteurization is needed.
True or false. Fortified wine products (20% alcohol) still need pasteurization.
False. Do not need pasteurization.
What is the function of starters?
To have better control on fermentation.
To ensure the domination of desired organism right from the beginning.
Special cultures are added to:
Wine, cheese, yogurt, pickles, vinegar, beer, sausage, bread
What is normally done before adding the starter culture? Why is this done?
Heating/pasteurization
To inactivate detrimental organisms
Each organism has its own optimum _______ _________.
Growth temperature
All fermentation products are ________, except for _______.
Mesophilic (37-40 C), yogurt
Molds require ______.
Oxygen
Bakers’ yeast (S. cerevisiae) growth is better under _____ conditions.
Aerobic
After growth of bakers’ yeast under aerobic conditions, rapid fermentation can be done under _______ conditions.
Anaerobic
Proteolytic organisms and other spoilage organisms are not tolerant ________ ______ salt.
Above 2.5%
