Card Set Information
Fermented Foods - What are microbes for? (4)
Digest food first
make food digestable
types of Fermentation (3)
- production of single type of acid - lowers pH - usualy pyruvate --> 2lactic acid
- produces lactic acid, ethanol, and 2co2
produces 2ethanol, 2co2
What bacteria and type of fermentation are used to make sausage and cheese? Sauerkraut? Beer?
Lactobacillus and propionbacterium - homolactic
Leuconostoc bacteria - hetero
Saccharomyces cervisiae - ethanolic
What is happening during Acidic Dairy Fermentation
by bacteria to form curds
These are a result of
and fermented to
(lactose-intolerant people can eat - no lactose)
cut up milk protein - makes harder cheese
Acid dairy fermentation examples Swiss cheese.
Propionibacterium - swiss cheese (produces co2 - holes)
Acid dairy fermentation examples Blue cheese.
Acid dairy fermentation examples Yogurt, kefir, sausage,.
Acid dairy fermentation examples Buttermilk, sour cream.
Soybeans, Cabbage, Cuccumbers, olives (pickling)
Alkaline fermented foods
Soybeans - Baccilus
Locust Beans - bacillus
Eggs - Bacillus
Food spoilage (what happens to dairy, meat, seafood)
Dairy - amines released and pH increased (spoil)
Meat - proteins broken down to odoriferous compunds (rancid)
Seafood - fish microflora grow at low temps