Probiotics, Wine, and Beer (#4) Flashcards
2 KEY characteristics of fermentation:
1) self-limiting process
2) get a succession of microbes
fermentation is a self-limiting process because the fermentation ______ eventually inhibit the fermentors from continuing on with the process
products
fermented foods (5):
- dairy products
- meat products
- vegetables and vegetable products
- yeast bread
- chocolate
process of fermenting chocolate
1) seeds of cocoa pod are put in a sweat box (wrapped in banana leaves) for 5-7 days
2) produces alcohol + CO2
3) increase in alcohol inhibits yeast
4) lactic acid bacteria come in and DECREASE pH
5) acetic acid bacteria comes in and KILL SPROUT inside the seed (@ the right time = taste)***
if acetic acid did not come in and the sprout inside the cocoa seed continued to ferment, the chocolate would taste _____
bitter
purpose of fermentation =
recycle NADH back to NAD+
what does fermentation use to recycle electron carriers?
pyruvate or a derivative of pyruvate (NOT exogenous e- acceptor like respiration)
fermentation in food is used for ________
preservation
fermentation changes the _____. ______, and _____ of food
flavor, texture, and odor
gram-POS bacteria that tolerate acidic conditions, non-spore forming, aerotolerant with a strictly fermentative metabolism (only use ferm. to make acid)
Lactic Acid Bacteria (LAB)
LAB =
lactic acid bacteria
most fermented DAIRY products are made via _____
LAB (lactic acid bacteria)
type of fermenter: only produce lactic acid as a fermentation product; used in sour cream + yogurt
homolactic acid fermenters
type of fermenter: make lactic acid + other stuff (ethanol, CO2) as a product of fermentation; used for saurkraut, pickles, buttermilk; may be involved in food spoilage
heterolactic acid fermenters
live microorganisms, which when administered in adequate amounts confer a health benefits to the host
probiotics
probiotics include (3):
- fermented food
- dietary supplements
- non-oral supplements (lotion)
substances (such as food) that promote the growth of probiotics; “food for probiotics”
prebiotics
prebiotics include _______ _______
non-digestible fibers
without prebiotics, there would be no ______ _______ effects of probiotics
long term
to get benefits from probiotics, you have to make sure they get to your _____
gut
ways to ensure probiotics get to your gut (2)
- eat yogurt WITH fat (protective of bacteria)
- acid-tolerant capsules
pros of probiotics (5):
- considered safe
- improve intestinal health + balance
- may lower BP + serum cholesterol
- immunomodulation (support immunity)
- improve oral health
ways probiotics improve geneal intestinal health + balance (5):
- improve LACTOSE intolerance
- control diarrhea
- anticancer effects
- treatment of enteric disease (IBS, ulcerative colitis, crohns disease)
- colonization resistance
enteric diseases that probiotics help treat (3):
- IBS
- Ulcerative colitis
- Crohn’s Disease
area of immunomodulation in body =
intestines
cons of probiotics
- difficult to assess effectiveness
- not regulated by FDA
- may cause mild effects & systemic infection in severely immunocompromised pop
most yogurts have relatively _____ CFU counts
low
T/F: brands have to label probiotics with “Live Active Culture” seals
false (it’s voluntary)
“Live Active Culture” seals ensure _________ viable lactic acid bacteria per gram at the time of manufacture
10^8
production of alcoholic beverages are produced by ________ from the fermentation of _____ –> _______ ______ + ______
yeast
sugar—> ethyl alcohol + CO2
fermentation pathway of the prod. of alcoholic beverages (4):
1) glucose
2) pyruvate
—- release CO2
3) acid aldehyde
4) ethanol
production of alcoholic bev. begins with the formation of ________ _______ ________ in readily fermentable form
liquid containing carbohydates
fermentation of grape juice (usually)
wine
fermentation of malted grain
beer
malted =
germinated (easier to get sugar out of grain here)
distillation of fermented solutions; EXTENSION of wine/beer making process to make a more concentrated alcohol
distilled beverages
wine production =
enology
main steps of enology (wine production -
1) must preparation
2) fermentation
3) aging
4) racking
must preparation steps
1) grapes are crushed to yield MUST (releases sugar)
2) treated with Sulfur Dioxide fumigant
3) S. cerevisiae or S. elliposideus added (common yeasts)
whats the purpose of adding sulfur dioxide fumigant in Must preparation?
kill WILD yeast on grapes
T/F: wild yeast doesn’t have a high alcohol content and has unpredictable outcomes
true
stages of enology fermentation:
- primary
- secondary
primary fermentation of wine time period AND temperature
3-5 days at 20-28°C
secondary fermentation of wine time period AND temp.
1-3 weeks at around 20°C
fermentation stage of wine: fruity, granny smith flavor
primary
fermentation stage of wine: buttery flavor
secondary
secondary stage of fermentation of wine is termed “__________”
malolactic
why is secondary stage of ferm. of wine called malolactic stage?
malic acid turns to lactic acid (which gives it buttery flavor)
which wines go thru secondary ferm. (2)?
chardonnay + some red wines
step of enology: allows bitter components to dissipate and different flavors to develop depending on container
aging
step of enology: removes sediment produced during fermentation
racking
type of wine: have sugar; fermentation STOPPED before all sugar was fermented
sweet wine
methods to get sweet wine (2):
- add SO2 early
- use sugary grapes
type of wine: little or no sugar left from fermentation; no sugary grapes
dry
type of wine: caronated; CO2 bubbles trapped
sparkling wine
how do you trap CO2 bubbles in sparkling wine?
bottles are kept upside down
