FST 140 - first boi

Food Processing

application of scientific principles and technologies to transform agricultureal materials into food products that are safe, edible, stable, convenient, and acceptable to consumers

shelf-life, nutrition, variety, add value

aims of food processing

microbiological ecology

the study of microorganisms in food, how they interact, and how food conditions affect their growth and survival

microbial communities

differentt microorganism may be presentt in the same food

microbial succession

dominant microorganisms may change during processing and storage

Competition and synergy

microorganisms may compete for resources, inhibiting some species while others thrive, or they may work synergistically, with one species’ metabolic products serving nutrients for another.

influence of environmental factors

environmental conditions like temperatture, pH, water activity, and oxygen availability determine which microorganisms grow.

impact on food quality and safety

effect of microbial activity may produce desirable food, spoilage or food safety risk

food fermentation

a process in which chemical changes are brought about in an orrganic substrate throught the action of enzymes elaborated by microorganims

partially oxidized

biochemically, it is the metabolic process in which carbohydrates and related compounds are ________________

external electron acceptor is not present, this is replaced by the organic compounds that result from the breakdown of carbohydrates

explain the electon in fermentation

Sugars

________ broken down where some of their energy is extracted but not broken down in to CO2 and H2O

fermentation

NAD+ regenerated from NADH through the use of organic molecules

Food fermentation

a method of processing food with the use of microorganisms or enzymes which alter the physical and chemical components of the raw materials. This results in the modification of the quality of foods, and to some extent, improve its nutrititve value.

ashbya gossypii, bacillus subtilis, coryneubacterium ammoniagenesis

industrial production of materials such as riboflavin

B12 production

propionibacterium freudenreichii, pseudomoonas denitriificans, sinorhizobium meliloti

fermentative microorganisms

compete for and consume constituents of the food that otherwise would be utilized by proteolytic and lipolytic organisms

unfavorable

products modify food environment which is _____ for other microorganisms

yeast

unicellular fungus, forms may be spherical, lemon-shaped, pear-shaped, cylinidrical, triangular, elongated or false/true mycelium

reproduces sexually and asexually by budding or division. some sexually through ascospore production

pseudohyphae

some yeast form chains of elongated cells called _____

Candida albicans

examples of pseudohyphae having motherfuckers

cytoplasm. Cell wall

the typical yeast cell is composed of _____- thata contains organelles. and ______ composed of chitin, glucans and mannoproteins

chitin, glucans, mannoproteins

composition of cell wall in yeast

top fermenting yeast (ale yeasts)

produces higher alcohol concentrations and prefers higher temperatures

saccharomyces cerevisiae var. ellipsoideus

examples of top fermenting yeast

Bottom-fermenting yeast (lager yeast)

fewer of the esters that cuase fruity taste in ale and work well in low tempp

sacchaaromycees pastorianus

example of bottom-fermenting yeast

Flocculation

yeasts can be classified under two types this clustering

clumping yeast

seperates early from suspension in fermenting wort, results in beers which are less fermented. Sweeter and having palate fulness

avoidsyeast bite

disadvantage:
only a few number yeast remans on the second stage of fermentationi to have adequate activity, spoilage can be possible due to nutrients

Powdery Flocculative

drier wines, better stability. Adquate secondary fermentation for conditioning and maturing

Disadvantages:

slow clarification, yeasty flavor

Baker’s yeast

type of yeast used in bakery for dough fermentation

Brewer’s yeast

beer production, alcoholic fermentation of brewer’s hopped malt extract

Food yeast

dried yeast, non-fermenting stable whole yeast. yields flakes and poweder for nutritious factor

distillery yeast

alcoholic beverages yeast. ferment substrates like fruit juice, cereals, sugar cane and others

bacteria

a large group of single-celled, prokaryote microorganisms, multiply rapidly by simple fission, some species develop a highly resistant resting phase, shapes could be spherical, rod-like, spiral or filamentous

enzymes, pigments, amino acids, lactic aci, acetic acid, spoilage, pathogenic

list some bacteria importannce (7)

molds

multicellular, filamentous fungi, fuzzy or cottong appearance, reproduction is mainly through asexual spore. needs o2. low moisture, high salt, low pH. proteases, lipases and amylase. Support the growth of bacteria or yeast in mix cults

penicillium roqueforti

mold for blue-veined cheeses

rhizophus oligosporus

tempeh

aspergillus oryzae

for soy sauce, miso, sake and rice vinegar

hydrolyze

molds can ______ cellulose into somple compunds

antibiotics

molds can be used to produce _____. ie, penicillium

Aspergillus niger

produces invertase to hydrolyze sucrose to glucose and fructose; produces pectinase in fruit and wine prod and breakdown pectin

Lactic acid fermentation

process by which end product is lactic acid, ethanol, organic acids CO2

homolactic fermentation

type of lactic acid fermentation wherein only lactic acid is produced

heterolactic fermentation

type of lactic acid fermentation wherein in addition to lactic acid, ethanol, organic acids and CO2 is also produced

Pediococcus cerevisiae, lactobacillus bulgaricus, streptococcus thermophillus, lactobacillus plantarum

example of LA fermentation organisms

pyruvate; enzyme lactate dehydrogenase

what and by what is reduced to lactate or lactic acid in homolactic fermentation

Streptococcus thermophilus and lactobacillus bulgaricus

examples of homolactic fermentation

lactic acid, acetic acid, ethanol and CO2

what are the end products of heterolactic fermentation

Acetic Acid Fermentation

used in vinegar production, two stages that convert sugar into aa

Fermentation of sugar into ethyl alcohol

first stage of AA fermentation

Oxidation of ethanol into acetic acid

second stage of AA fermentation

Acetobacter aceti

organism for acetic acid fermentation

Yeast Fermentation

use of yeast in making bread and alcohol.

Alcohol production

involves anaerobic breakdown of the sugar to ethanol and co2 using brewer’s yeast or distillery yeast

Mold Fermentation

functions as these organism is a source of hydrolytic enzymes. Employs the saccharification of stach to simple sugars

Aspergillus oryzae and Rhizopus oligosporus

organism for soy sauce and tempeh

Propionic Acid Fermentation

produces propionic acid. includes species of the propionibacterium species. Involved in the production of swiss cheese

Glycolysis

first stage of fermentation process

Embden-Meyerhof-Parnas Pathway

is the anaerobic breakdown of sugar. Glucose is broken down to produce ATP and NADH. Is utilized by yeast for alcoholic fermentation.

homofermentative lactic acid bacteria

EMP can be used by these type of bacteria in acid fermentation

endergonic and exergonic

two stages of glycolysis

Phosphoketolase Pathway

employed by heterolactic acid bacteria and has no aldolase. distinguised by phosphoketolase.

pentose phosphate into glyceraldehyde-3-phosphate + acetyl phosphate

what does phosphoketolase cleave

Tricarboxylic acid cycle

is a series of enzyme-catalyzed rxn that oxidize acetyl-CoA into CO2. for aerobic organism iit is involved in the conversion of carbs faats prots into carbon to generate energy.

Ethanolic Fermentation

3 step anaerobic process that converts glucose into ethanol and carbon dioxide.

Glucose → 2 ethanol + 2CO2 + 2ATP

ethanolic fermentation rxn

ethanolic fermentation and acetic acid fermentation

anaerobic and aerobic stages of AA fermentation

ethanol → Acetaaldehyde → Acetic Acid

ethanol oxidation

ubiquinone + electron becomes ubiquinol

etc atp synthesis collection of electrons

respiration

_______ builds a proton motive force across tthhe inner membrane

atp using H+ to flow

ATP synthase uses the gradient ADH and ALDH to make ATP

Hydrogen peroxide

in acetic acid fermentaion is a byproduct of the oxidation reacttions carried out by acetic acid bacterria

catalase enzyme

produced by acetic acid bacteria breakdown H2O2 into water and oxygen

7% - 18%

OH range of wine

Must

is a term pertaining to the dilute fruit juice with sugar content and acid adjusted.

20 and 25oBrix

adjusted tss for dry wine and sweet wine

3.5-4.5

ph for wine