BIO 442-FOOD MICROBIOLOGY

Flashcards about food flavoring agents and preservatives.

What are the three types of flavoring additives?

Flavorings, flavor enhancers, and (non-nutritive) sweeteners.

What are the three types of flavorings used in foods?

Natural flavoring substances, nature-identical flavoring substances, and artificial flavoring substances.

How are natural flavoring substances obtained?

From plant or animal raw materials, by physical, microbiological or enzymatic processes.

How are nature-identical flavoring substances obtained?

By synthesis or isolated through chemical processes, but they cannot contain any artificial flavoring substances.

How are artificial flavoring substances produced?

They are not identified in a natural product intended for human use.

How can microorganisms interact with food flavoring agents?

Some microorganisms may degrade or metabolize certain flavor compounds, altering the taste and aroma of food products.

How can flavoring agents effect microbial growth?

Certain flavoring agents possess antimicrobial properties, which can inhibit or slow down the growth of microorganisms in food.

What is the effect of flavoring agents with traditional preservatives?

Some flavoring agents may act synergistically with traditional preservatives, enhancing their antimicrobial efficacy.

What role do microorganisms play in food spoilage?

Microorganisms play a significant role in food spoilage, often causing changes in flavor, texture, and appearance by producing off-flavors and odors through metabolic activities.

How do preservatives function in inhibiting microbial growth?

They function by disrupting microbial metabolism, cell structure, or enzymatic activity, leading to microbial inhibition or death.

What role do preservatives play in regard to foodborne pathogens?

Preservatives play a crucial role in preventing the growth of foodborne pathogens, including bacteria, molds, and yeasts.

What can continuous exposure to preservatives lead to?

Continuous exposure to preservatives can lead to microbial adaptation and the development of resistance mechanisms.

What are some regulatory agent considerations in regards to preservatives?

Regulatory agencies set limits on the use of preservatives in food products to ensure consumer safety, including maximum allowable concentrations, labeling requirements, and safety assessments.

What is the function of Citric Acid?

Flavor enhancer: Citric acid adds a tart, sour flavor to foods and beverages, enhancing their taste, and its acidic nature inhibits microbial growth and enzymatic browning, extending the shelf life of products.

What microorganisms are used in the industrial production of Citric Acid?

Aspergillus niger (mainly), Candida yeast (from carbohydrates or n-alkanes)

What are the medium requirements for high Citric Acid production?

Carbon source such as molasses or sugar solution, Na-ferrocyanide to reduce Iron (1.3 ppm) and manganese (<0.1ppm), high dissolved oxygen concentration, high sugar concentration, pH≤2, and 30 °C.

What microorganisms are used in the production of Malic Acid?

Certain bacteria such as Lactobacillus and fungi like Aspergillus niger are used to ferment carbohydrates, converting them into malic acid.

What is the function of Malic Acid?

Flavor enhancer: Malic acid provides a tart, acidic taste, enhancing the flavor of sour candies, fruit-flavored beverages, and other products, and its acidic properties help inhibit microbial growth and enzymatic browning, improving the shelf stability of foods.

What microorganisms are used in the production of Ascorbic Acid (Vitamin C)?

Certain bacteria strains like Gluconobacter oxydans or yeast species are employed to ferment sugars, yielding ascorbic acid as a metabolic product.

What is the function of Ascorbic Acid (Vitamin C)?

Antioxidant: Ascorbic acid acts as an antioxidant, preventing oxidative damage to food components such as fats, colors, and flavors, and its antioxidant properties help extend the shelf life of foods by inhibiting lipid oxidation and preserving freshness.

What microorganisms are used in the production of Monosodium Glutamate (MSG)?

Bacteria strains such as Corynebacterium glutamicum are utilized to ferment carbohydrates or other substrates, yielding glutamic acid.

What is the function of Monosodium Glutamate (MSG)?

Flavor enhancer: MSG enhances umami, the savory taste, in foods, intensifying their overall flavor profile without imparting a distinct taste of its own where It's often used in savory dishes, soups, sauces, snacks, and processed meats to enhance taste perception.

What are food additives?

Food additives are non nutritious substances which are added intentionally to food, generally in small quantity to improve its appearance, flavor, texture of storage properties.