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Microbio > Probiotics, Wine, and Beer (#4) > Flashcards

Probiotics, Wine, and Beer (#4) Flashcards

1
Q

2 KEY characteristics of fermentation:

A

1) self-limiting process
2) get a succession of microbes

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2
Q

fermentation is a self-limiting process because the fermentation ______ eventually inhibit the fermentors from continuing on with the process

A

products

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3
Q

fermented foods (5):

A
  • dairy products
  • meat products
  • vegetables and vegetable products
  • yeast bread
  • chocolate
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4
Q

process of fermenting chocolate

A

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)***

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5
Q

if acetic acid did not come in and the sprout inside the cocoa seed continued to ferment, the chocolate would taste _____

A

bitter

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6
Q

purpose of fermentation =

A

recycle NADH back to NAD+

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7
Q

what does fermentation use to recycle electron carriers?

A

pyruvate or a derivative of pyruvate (NOT exogenous e- acceptor like respiration)

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8
Q

fermentation in food is used for ________

A

preservation

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9
Q

fermentation changes the _____. ______, and _____ of food

A

flavor, texture, and odor

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10
Q

gram-POS bacteria that tolerate acidic conditions, non-spore forming, aerotolerant with a strictly fermentative metabolism (only use ferm. to make acid)

A

Lactic Acid Bacteria (LAB)

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11
Q

LAB =

A

lactic acid bacteria

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12
Q

most fermented DAIRY products are made via _____

A

LAB (lactic acid bacteria)

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13
Q

type of fermenter: only produce lactic acid as a fermentation product; used in sour cream + yogurt

A

homolactic acid fermenters

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14
Q

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

A

heterolactic acid fermenters

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15
Q

live microorganisms, which when administered in adequate amounts confer a health benefits to the host

A

probiotics

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16
Q

probiotics include (3):

A
  • fermented food
  • dietary supplements
  • non-oral supplements (lotion)
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17
Q

substances (such as food) that promote the growth of probiotics; “food for probiotics”

A

prebiotics

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18
Q

prebiotics include _______ _______

A

non-digestible fibers

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19
Q

without prebiotics, there would be no ______ _______ effects of probiotics

A

long term

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20
Q

to get benefits from probiotics, you have to make sure they get to your _____

A

gut

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21
Q

ways to ensure probiotics get to your gut (2)

A
  • eat yogurt WITH fat (protective of bacteria)
  • acid-tolerant capsules
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22
Q

pros of probiotics (5):

A
  • considered safe
  • improve intestinal health + balance
  • may lower BP + serum cholesterol
  • immunomodulation (support immunity)
  • improve oral health
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23
Q

ways probiotics improve geneal intestinal health + balance (5):

A
  • improve LACTOSE intolerance
  • control diarrhea
  • anticancer effects
  • treatment of enteric disease (IBS, ulcerative colitis, crohns disease)
  • colonization resistance
24
Q

enteric diseases that probiotics help treat (3):

A
  • IBS
  • Ulcerative colitis
  • Crohn’s Disease
25
Q

area of immunomodulation in body =

A

intestines

26
Q

cons of probiotics

A
  • difficult to assess effectiveness
  • not regulated by FDA
  • may cause mild effects & systemic infection in severely immunocompromised pop
27
Q

most yogurts have relatively _____ CFU counts

A

low

28
Q

T/F: brands have to label probiotics with “Live Active Culture” seals

A

false (it’s voluntary)

29
Q

“Live Active Culture” seals ensure _________ viable lactic acid bacteria per gram at the time of manufacture

A

10^8

30
Q

production of alcoholic beverages are produced by ________ from the fermentation of _____ –> _______ ______ + ______

A

yeast
sugar—> ethyl alcohol + CO2

31
Q

fermentation pathway of the prod. of alcoholic beverages (4):

A

1) glucose
2) pyruvate
—- release CO2
3) acid aldehyde
4) ethanol

32
Q

production of alcoholic bev. begins with the formation of ________ _______ ________ in readily fermentable form

A

liquid containing carbohydates

33
Q

fermentation of grape juice (usually)

A

wine

34
Q

fermentation of malted grain

A

beer

35
Q

malted =

A

germinated (easier to get sugar out of grain here)

36
Q

distillation of fermented solutions; EXTENSION of wine/beer making process to make a more concentrated alcohol

A

distilled beverages

37
Q

wine production =

A

enology

38
Q

main steps of enology (wine production -

A

1) must preparation
2) fermentation
3) aging
4) racking

39
Q

must preparation steps

A

1) grapes are crushed to yield MUST (releases sugar)
2) treated with Sulfur Dioxide fumigant
3) S. cerevisiae or S. elliposideus added (common yeasts)

40
Q

whats the purpose of adding sulfur dioxide fumigant in Must preparation?

A

kill WILD yeast on grapes

41
Q

T/F: wild yeast doesn’t have a high alcohol content and has unpredictable outcomes

A

true

42
Q

stages of enology fermentation:

A
  • primary
  • secondary
43
Q

primary fermentation of wine time period AND temperature

A

3-5 days at 20-28°C

44
Q

secondary fermentation of wine time period AND temp.

A

1-3 weeks at around 20°C

45
Q

fermentation stage of wine: fruity, granny smith flavor

A

primary

46
Q

fermentation stage of wine: buttery flavor

A

secondary

47
Q

secondary stage of fermentation of wine is termed “__________”

A

malolactic

48
Q

why is secondary stage of ferm. of wine called malolactic stage?

A

malic acid turns to lactic acid (which gives it buttery flavor)

49
Q

which wines go thru secondary ferm. (2)?

A

chardonnay + some red wines

50
Q

step of enology: allows bitter components to dissipate and different flavors to develop depending on container

A

aging

51
Q

step of enology: removes sediment produced during fermentation

A

racking

52
Q

type of wine: have sugar; fermentation STOPPED before all sugar was fermented

A

sweet wine

53
Q

methods to get sweet wine (2):

A
  • add SO2 early
  • use sugary grapes
54
Q

type of wine: little or no sugar left from fermentation; no sugary grapes

A

dry

55
Q

type of wine: caronated; CO2 bubbles trapped

A

sparkling wine

56
Q

how do you trap CO2 bubbles in sparkling wine?

A

bottles are kept upside down

Microbio (21 decks)

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