Industrial & Ecological Benefits of Microorganisms

Vocabulary flashcards covering key terms related to food and beverage microbiology discussed in the lecture notes.

Penicillium (blue cheese mold)

A mold used in blue cheeses that produces blue veins and contributes to texture and flavor.

Blue cheese

Cheese containing blue mold veins formed by Penicillium; texture and taste shaped by the mold.

Swiss cheese holes (eyes)

Holes in Swiss cheese formed by CO2 gas produced by bacteria during aging.

Carbon dioxide (CO2) in cheese

Gas produced by bacterial metabolism that creates the holes in Swiss cheese.

Lactobacillus

A lactic acid-producing bacterium used to ferment milk into yogurt and other dairy products; contributes to tangy flavor and thick texture.

Yogurt

Fermented dairy product created by adding bacteria to milk, causing curdling and thickening.

Curdling

Coagulation of milk proteins during fermentation, leading to a thick, gel-like texture.

Probiotic cultures / Proprietary cultures

Specific microbial strains selected by manufacturers to standardize taste, texture, and performance; often proprietary.

Saccharomyces

A genus of yeast used in bread making and alcoholic fermentation; converts sugars to alcohol and CO2.

Sour cream

Fermented dairy product produced by bacterial fermentation; tangy and creamy.

Fermentation

Microbial process that converts carbohydrates to acids, gases, or alcohol; used in products like yogurt, sour cream, bread, beer, kimchi, and sauerkraut.

Kimchi

Fermented Korean vegetables produced by microbial activity, yielding acids and distinctive flavors.

Sauerkraut

Fermented cabbage product produced by lactic acid bacteria, resulting in a tangy flavor and preservation.

Kefir

Fermented milk beverage produced by bacteria and yeasts, offering a tangy taste.