Food Fermentations

oxidative phosphorylation

oxygen serves as terminal electron acceptor

sugar

if there is no oxygen in fermentation what recieves the electron

acetic acid, lactic acid, alcohol, and gas (CO2)

byproducts of anaerobic fermentation

preservation, safety, and nutrition

fermentation provides advantages for 

LAB, yeasts, some mold

key players in fermentation

yeasts

alcohol fermentation occurs with

glucose, 2 pyruvate, 2 acetaldehyde, 2 ethanol

pathway to alcohol

lactic acid

dairy products, bread, and fermented vegetables are fermented using

lactobacillus, leuconostoc, pediococcus

fermenters of lactic acid bacteria

homofermentative (homolactic)

primary product is lactic acid

heterofermentative (heterolactic)

multiple byprodutcs (LAB)

lactococcus, pediococcus, streptococcus, some lactobacillus

undergoes homolactic fermentation

heterolactic fermenation

involves more flavor profiles

most lactobacillus, leuconostoc

undergoes heterolactic fermentation

natural/native

starter culture derived from the environment “wild” and has variability between batches

back-slopping

using a part of a finished product to start the new and example; some consistency

designed or lab-grown

proprietary blends, genetically enhanced culture

designed or lab-grown

has the highest consistency in starter cultures

homogenization 

prevents ingredient separation during dairy fermentation

clarification

removes sediment, leukocytes that may contain Listeria

acetaldehyde, aromas, bacteriocins, acid

byproducts of the fermentation of yogurt

casein is broken down by microbes and enzymes and reassembles

coagulation

acetaldehyde, aromas, bacteriocins, acid

byproducts of fermentation of yogurt

milk, cultures, rennet, salt

factors affecting fermentation of cheese

heterolactics

what provides flavor in cheese

wax, paper, bark

inedible rinds of cheese

bloomy, washed, and natural

edible rinds of cheese

bloomy (brie, camembert)

snowy white, ripened by mold

washed

reddish, orange rind from bacteria Brevibacterium linens

natural

hard layer rind in cheddar and parmesan

penicillium

mold used for veining

raw milk

responsible for many outbreaks (dairy)

aging

how are cheeses made from raw milk are regulated through

4.6

pH of vegetables during fermentation

lactic acid bacteria

main microorganism during fermentation of vegetables

3.8-4.1

final pH of sauerkraut

lactobacillus plantarum

bacteria used for pickles

homo

for pickles do you want homofermentative or hetero

3.7

final pH of pickles

NaOH (lye), oleuropein

for unripe olives, what are they treated with in order to remove…

unripe

do ripe or unripe olives have longer fermentation

brine

olives are washed and placed in what for fermentation

pediococcus acidilactici

starter culture for meat

high temp and salt

how do starter cultures for meat grow

nitrites/curing agents

what must sausages include if they are shelf-stable

Theobroma cacao in tropical regions

where do the pods for cocoa beans come from

coffea arabica, c. canephora, and c. robusta

types of coffee beans

native LAB

fermentation of coffee beans occurs with

mucilaginous layer

last thing layer of cellulose in a coffee cherry

kopi luwak

fermentation of beans within digestive tract of Asian palm civet

yeast

bread fermentation in which carbohydrates/starchy grains are processed to leaven and produce flavor

wheat flour

most common grain; gluten formed from glutenin and gliadin; developed during kneading, provides structure and elasticity

saccharomyces cerevisiae

most common yeast for bread fermentation

carbon dioxide

main byproduct when fermenting bread with saccharomyces

ethanol and CO2

yeast fermentation produces

pyruvate to CO2 and ethanol

process of fermenting beverages

SCOBY

kombucha culture

hops

antimicrobial that is the flower cone of plant