Fermentation Flashcards
(18 cards)
What is fermentation?
An anaerobic process where molecules like glucose are broken down to release energy.
What are the two major types of fermentation discussed?
Homolactic fermentation and heterolactic fermentation.
Define homolactic fermentation.
Fermentation in which lactic acid is the sole end‑product.
Define heterolactic fermentation.
Fermentation producing lactic acid, ethanol, acetic acid, and carbon dioxide.
Which group of bacteria carries out homolactic fermentation?
Lactic acid bacteria (Lactobacillus, etc.).
Which organism is used to inoculate the alcohol fermentation setup?
Baker’s yeast (Saccharomyces cerevisiae).
What pasteurization conditions are used before fermentation?
60–70 °C for 10 minutes.
How is the presence of ethyl alcohol detected in the experiment?
By its characteristic smell.
What are the primary agents of sauerkraut fermentation?
Lactobacilli (Gram‑positive rods).
What is lacto‑fermentation?
Fermentation of vegetables by naturally occurring lactic acid bacteria on their surfaces.
Give three examples of fermented products in Asia.
Kimchi, rice wine, fermented shrimp (also fish, fruits, etc.).
What role does Lactobacillus play in non‑dairy fermentation?
Preserves food by producing lactic acid that inhibits spoilage organisms.
List two probiotic effects of lactic acid bacteria in the human diet.
Stimulate immunity and normalize bowel movement (also prevent colon cancer, reduce blood lipids, etc.).
How do lactic acid bacteria correct lactose mal‑absorption?
By restoring normal intestinal flora that help digest lactose.
Name one benefit of pasteurization in fermentation setups.
It kills harmful pathogens before controlled fermentation.
Why is salt added when preparing sauerkraut?
Salt draws water out of cabbage, creates brine, and selects for lactic acid bacteria.
What gas is released during heterolactic fermentation?
Carbon dioxide (CO₂).
Which acids are produced during heterolactic fermentation besides lactic acid?
Ethanol and acetic acid.
