Food Fermentation Types, Processes, and Applications in Food Processing

What are the main effects of fermentation in food processing?

Fermentation alters the texture of foods, preserves foods by producing acids and alcohols, and affects the aroma and flavor of foods.

What are the three main types of fermentation?

Ethanolic fermentation, acetic fermentation, and lactic acid fermentation.

What is ethanolic fermentation?

A process that converts glucose sugar (C6H12O6) into alcohol (CH3CH2OH) and carbon dioxide (CO2), used for beverages and bread production.

What is the main product of ethanolic fermentation for beverages?

Ethanol is the main product for beverages, while carbon dioxide is the main product for bread.

What is the role of yeast in bread making?

Yeast fermentation produces CO2, which leavens and conditions the dough, contributing to the bread's flavor.

What is the significance of gluten in bread?

Gluten helps retain CO2 in the loaf, contributing to its structure and texture.

What is acetic fermentation?

A process where Acetobacter converts alcohol (ethanol) to acetic acid in the presence of air, commonly used in vinegar production.

What is the main commercial use of acetic fermentation?

It is used in the production of vinegar, which contains 5-8% acetic acid.

What is lactic fermentation?

A process where lactic acid bacteria ferment carbohydrates to produce lactic acid, used in dairy products and pickling.

What is the process of pickling?

Pickling involves soaking and storing food in a brine containing salt, which inhibits spoilage bacteria and promotes lactic acid bacteria growth.

What are some examples of fermented dairy products?

Yogurt, cheese, kefir, buttermilk, and sour cream.

How is yogurt produced?

Yogurt is produced by bacterial fermentation of milk, where lactose is converted into lactic acid, giving yogurt its gel-like texture.

What is the primary step in cheese making?

Separating milk into solid curds and liquid whey by acidifying the milk and adding rennet.

What is the role of rennet in cheese production?

Rennet is a natural enzyme that helps set the cheese into a strong and rubbery gel.

What are fermented sausages made from?

A mixture of finely chopped meats, spices, curing salts, and lactic acid bacteria.

What is the purpose of fermentation in meat products?

Fermentation helps preserve the meat by producing lactic acid and inhibiting spoilage bacteria.

What is the process of cocoa bean fermentation?

Cocoa bean fermentation involves yeasts, lactic acid bacteria, and acetic acid bacteria, affecting flavor and quality.

What are enzymes in food processing?

Enzymes are proteins that catalyze chemical reactions, allowing reactions to occur at mild conditions and with high specificity.

What is malted grain?

Grain that is allowed to germinate and is then dried to produce enzymes that convert starches into fermentable sugars.

What are the steps of beer production?

Mashing, lautering, boiling, fermentation, filtration, carbonation, and bottling.

What is the difference between lagers and ales?

Lagers are made with bottom-fermenting yeast at low temperatures, while ales use top-fermenting yeast at higher temperatures.

What is the fermentation temperature for lagers?

Lagers ferment at low temperatures, typically around 7-13°C.

What is the fermentation temperature for ales?

Ales ferment at higher temperatures, usually around 15-24°C.

What is the purpose of boiling wort in beer production?

Boiling wort removes excess water, kills microorganisms, and allows for the addition of hops for flavor.

What is the role of carbon dioxide in alcoholic beverages?

CO2 is produced during fermentation and helps to flush out residual oxygen, maintaining anaerobic conditions.