Fermentation Flashcards
(29 cards)
Complete these sentence: The processes required for fermented foods were present on earth when man appeared on the scene….
When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods
fraction of fermented food and beverage in our diet
1/3
one thing that all fermented foods have in common
microorganisms. They are all produce by transformative action of microorganisms (bacteria, yeast, molds)
7 widely familiar example of fermented food
bread olive kefir, cheese, yogurt wine, beer sausages cocoa, coffee, vanilla vinegar
3 culturally-specific fermented food products
natto, soya sauce
fermented fish
kimchi, sauerkraut
fermentation comes from which words (2) in latin
fermentare (to leaven)
fervere (to boil)
definition of fermentation from food preparation
the enzymatic transformative action of microorganisms on foods and beverages to produce a desirable food product
definition of fermentation
fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases and lipases hydrolyze the polysaccharides, proteins and lipids to non-toxic products with flavor, aromas and texture pleasant and attractive to the human consumer
definition of fermentation in biochemistry
the conversion of carbohydrates to CO2 and alcholo by yeast and bacteria
- anaerobic metabolism = extraction of energy from CHOs in absence of oxygen
- most fermented foods
fermentation benefits (6) fermentation transform a product by breaking down PRO and FAT; and CHO into acids, EtOH, Co2…
- food preservation (inhibiting pathogens, spoilage organisms, extending shelf-life..)
- enhanced organoleptic properties (flavour, texture, odor)
- increased nutrient density/digestibility (complex nutrients into simple/more digestible, breakdown plant structures, synthesize/imrpove bioavailability of vitamins
- production of beneficial/new compunds (ex: bioactive isoflavon genistein, daidzein in soy, convert w-3 to CLA
- removal of antinutrients ex: phytic acid
- enhanced content of probiotic bacteria
language for good fermented food vs food that you don’t want to eat
spoiled/rotten food product (something fermented that we don’T want to eat)
desired food product
7 factors that can influence the production of the fermented product
heat temperature time acidity oxygen substrates water activity/salinity
3 ways for fermentation classification
- by food group
- by viability of microorganisms
- by type of fermentation
7 food groups
cereal products dairy products fish products fruits and vegetables products legume meat products beverages
3 categories of classification by viabiliy of microorganisms
- containing viable proteins (ex: yogurt, fresh, unprocessed kimchi, sauerkraut/pickles, kombucha, unpasteurized miso/cheese, olives, tradition salami, beer not filtered or heated
- not containing viable microorganisms (ex:most soy sauce, bread, most beer, wine, tempeh, many aged cheeses)
- microorganisms used in early step of production (ex: cacao, coffee, cassava product)
7 types of fermentation
- production of textured vegetable proteins (ex: tempeh)
- high salt/meat-flavoured aa/ peptide sauce and pastes (ex: soy sauce, fish sauces and pastes)
- lactic acid fermentations (vegetables, milk,some breads (injera))
- alcoholic fermentations (wine, beer,bread)
- acetic acid fermentation (vinegars)
- alkaline fermentations (natto)
- leavened breads
3 characteristics of anaerobic metabolism
- extraction of energy from CHOs in the absence of oxygen
- pyruvic acid is broken down,NAD+, an electron acceptor used in glycolysis, is regenerated
- 2 types: lactic acid fermentation and alcoholic fermentation
one example of microorganisms + 3 of food product for alcohol fermentation and pyruvate is convert to what
ex: different of the yeast Saccharomyces cerevisiae
- food product: beer, wine, bread
- pyruvate acid is converted to CO2 + ethyl alcohol
* * wine and beer want the alcohol and bread wanths the CO2
example of microogranisms + food product for lactic fermentation and pyruvate is converted to what
- lactic acid bacteria (LAB): lactobacillus streptococcus, enterococcus, lactococcus, Bifidobacterium
- food product: milk,vegetables, sour beers, injera..
- pyruvate converts in lactic acid
2 characteristics of wild fermentation with 2 examples
- creating conditions to inhibit undesirable microbes and allow desirable microbes
- using organisms already present
- ex: lambic beer, vegetables fermentation (vegetables + salt)
what is controlled fermentation and 3 differents methods + examples
- deliberate addition of microorganisms
1. isolated single organisms
(baker’s yeast= Saccharomyces cerevisiae
2. backslopping with strater culture
(Yogurt (LAB), some beer, traditional salami,s ourdough (usually Saccharomyces Exiguus)
3. SCOBY
(symbiotic culture/community of bacteria and yeast
ex: kombucha, kefir)
3 health benefits of fermented food
- evolving science
- evidences that some fermented foods are associated with:
- improved blood lipid profiles
- glucose tolerance
- digestive function
- tolerance to lactose - probiotics
what is probiotics
it is live miroorganisms, which, when administrated in adequate amounts, confer a health benefit to the host
how do we called a microorganism that have health benefit (3)
genus, species and strain
