Overview

Question 1

One of the oldest, common, simplest, easiest,
and often the safest way of preserving food?

Answer 1

Lactic Acid Fermentation

Question 2

What countries is LAF most used?

Answer 2

Europe and Africa

Question 3

What is Lactic Acid Fermentation commonly known as?

Answer 3

lacto-fermentation

Question 4

Is Lactic Acid Fermentation a safe way of preserving food?

Answer 4

Yes

Question 5

Lactic Acid Fermentation is a method used to preserve _____ for extended periods. (3 Answers)

Answer 5

dairy products, vegetables, meat

Question 6

4 Lactic Acid Bacteria that have the ability to convert sugars into lactic acid that inhibits the growth of subsequent and potentially harmful bacteria and other species

Answer 6

Lactobacillus spp., Lactococci, Leuconostoc, Streptococcus thermophilus

Question 7

Is Lactic Acid Fermentation used back then before the advent of
refrigeration and modern canning practices?

Answer 7

Yes

Question 8

Fermentation used in industrial fermentation?

Answer 8

Lactic Acid Fermentation

Question 9

Example of Foods fermented through Lactic Acid Fermentation that depends on the LACTIC ACID BACTERIA that ferment the sugars

Answer 9

Sauerkraut, Yogurt, Sourdough Bread

Question 10

Non-dairy foods fermented through LAF

Answer 10

Kimchi, Burong Isda, Idli

Question 11

A lactic acid bacteria,

In which the acid resulting from fermentation kills bacterial competitors in buttermilk, yogurt, and some cottage cheese

Answer 11

Lactobacillus bacteria

Question 12

In Yogurt, what does the Lactic Acid Bacteria do?

Answer 12

adds flavor and creates textures (the acid helps clump together milk proteins)

Question 13

What lactic acid bacteria is used in Buttermilk, yogurt, and cottage cheese?

Answer 13

Lactobacillus bacteria

Question 14

_____ inhibits the growth of subsequent and potentially harmful bacteria of other species.

Answer 14

Lactic Acid Bacteria

Question 15

_____ creates favorable conditions for yeast activity, a property that is utilized in the production of wine and beer

Answer 15

Lactic Acid Bacteria

Question 16

When did LAB emerged?

Answer 16

early 20th century

Question 17

When LAB emerged in early 20th century, what did it described?

Answer 17

a heterogeneous group of
bacteria

Question 18

When LAB emerged during the early 20th century, it described a heterogeneous group of
bacteria that are: (9 answers)

Answer 18

spherical (cocci), rod-shaped (bacilli), gram-positive, catalase-negative, immobile, nonsporulating, anaerobic, aerotolerant, and producers of lactic acid