Fermentation

Question 1

What is fermentation

Answer 1

Microbiological process to convert carbs and sugars into interesting products

Question 2

Important microbes for fermentation

Answer 2

Yeast and bacteria

Question 3

Solid food fermentation?

Answer 3

Solid food fermented by bacteria

Question 4

Liquid food fermented by

Answer 4

Yeast

Question 5

Main Industrial yeast ?

Answer 5

Saccharine cerevisiae

Question 6

How is alcohol made

Answer 6

Starch/ sugar with yeast

Question 7

When did brewing begin

Answer 7

2000-6000BC

Question 8

What is beer

Answer 8

Alcoholic fermentation of the aqueous extract of malted barley with hops

Question 9

Brewing raw materials

Answer 9

Water
Barley hordeum
Good humulus
Yeast saccrmyces

Question 10

What’s is barley

Answer 10

A cereal grass
High in starch
And protein

Question 11

What is malt

Answer 11

Barley that has been germinated and dried by kilning

Question 12

What happens when malt is mashed

Answer 12

Produces maltose - disaccharide
Main brewing sugar

Question 13

What is Hops

Answer 13

Flowers adds flavour and aroma to the drink and acts as a preservative as it kills bacteria

Question 14

What ale are brewing yeasts

Answer 14

Sacchramiyces cerevise

Question 15

Lager yeast

Answer 15

Saccharomyces pastorianus

Question 16

Kombucha

Answer 16

Fermented probiotic tea drink

Question 17

How is soy sauce made

Answer 17

Yeast and soy beans

Question 18

Fermented milks

Answer 18

Contain live bacteria
Lactic acid lactobacillus

Question 19

Kefir

Answer 19

Made with horses milk

Answer 20

Critic acid made by fermentation
Using fungi aspgillus or yeast

Question 21

How is vineagar made

Answer 21

Taken from alcohol converted by bacteria

Question 22

When did fermentation studies start

Answer 22

1857 Pasteur studies lactic acid fermentation

Question 23

Question 24

Subdivision clostridium

Answer 24

Gram positive bacteria
G+C% of DNA <55%

Question 25

Features of LAB

Answer 25

prokaryotes Gram positive Anaerobe Catalase negative Non sore forming Non homogeneous group Produces lactic acid

Question 26

Question 27

Question 28

Activities of LAB

Answer 28

Question 29

What happens to glucose

Answer 29

Question 30

Function of ATP

Answer 30

primary energy source for cells, powering many metabolic processes, including cell signaling and neurotransmission

Question 31

HETEROLACTIC PATHWAY Description

Answer 31

Question 32

Transport and metabolism of lactose in the LAB

Answer 32

Answer 33

Amount of free amino acids and pepetides in milk are low

Answer 34

Amount of free amino acids and pepetides in milk are low

Question 35

Proteolytic system l components of LAB

Answer 35

PROTEINASE PEPTIDATSES CARRIES

Question 36

Lactobacillus

Question 37

Homoferemtive species in dairy products

Answer 37

Yoghurt Swiss cheese Mortadella Kefir