Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

FN 132 LE #3 > Module 9: Fermentation > Flashcards

Module 9: Fermentation Flashcards

(84 cards)

Start Studying
1
Q

Breakdown of carbohydrate material by selected bacteria, aerobic or anaerobic

A

Fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

True or false. Breakdown of fats and proteins may also occur during fermentation.

A

True. Proteolysis and lipolysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Why do we ferment foods?

A

Food preservation and safety
Improvement of nutritive value
Income
Change in sensory characteristics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Yeast is able to concentrate high levels of what vitamins?

A

Thiamin, nicotinic acid (vitamin B3), and biotin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Describe the principle of fermentation.

A

Raw material consisting of CHO, CHON, and fat (crops, grains, waste products) is acted upon by selected microorganisms in starter culture (bacteria, yeasts, molds) and enzymes to create a new product with altered flavor, texture, and health effect or for preservation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Microorganisms used in fermentation

A

Yeasts
- Saccharomyces spp.

Bacteria
- Lactobacilli group
- Acetobacter spp.

Molds
- Aspergillus spp.
- Penicillium spp.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

This bacterium produces lactic acid

A

Lactobacilli group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

This bacterium forms acetic acid

A

Acetobacter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Products of yeast fermentations

A

Leavened breads
Alcoholic drinks
- Fermented plant saps
- Fermented fruit juice
- Fermented cereal grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Examples of fermented plant saps

A

Tuba and lambanog
Bamboo wine
Basi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

In leavened breads, CO2 is _____ and alcohol is ________

A

used; removed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Tuba and lambanog comes from

A

Coconuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Basi comes from

A

Sugarcane

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Also called the Philippine vodka

A

Lambanog

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Tapuy comes from

A

Rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Example of fermented fruit juice

A

Wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

True or false. The more ripe fruits are, the sweeter the fermented juice will be.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Give fruits that are already made into wine.

A

Bignay
Cashew
Duhat
Pineapple
Strawberry
Tamarind
Abiu
Mango
Coconut
Lipote
Blueberry
Guyabano
Rambutan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Example of fermented cereal grain

A

Beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Principal carbohydrate of fermented fruit juice

A

Soluble sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Principal carbohydrate of fermented cereal grains

A

Starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

This sugar is the one digested by yeast.

A

Soluble sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

True or false. The Philippines has a natural source of barley.

A

False. Barley is imported.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

A _______ is used to ensure that appropriate sugar levels are used.

A

Refractometer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Enumerate the process of making beer.
Malting Milling Mashing Brewing Cooling Fermentation Maturation Pasteurization Packaging
26
Main product of alcoholic fermentation
Ethanol
27
Main microorganism used in alcoholic fermentation
Yeast
28
Microorganisms for lactic acid fermentation
Lactobacillus Leuconostoc Streptococcus
29
Lactic acid bacteria (LAB) may be classified into two categories. Differentiate.
Homofermentative - has one by-product Heterofermentative - has more by-products
30
The by-product and used microorganism for homofermentative LAB
Lactic acid Lactobacillus plantarum
31
The by-products of heterofermentative LAB
Lactic acid Alcohol Acetic acid Other volatile compounds
32
The microorganisms used as heterofermentative LAB
Streptococcus Leuconostoc
33
Give example of fermented vegetables
Sauerkraut Pickles Olive Atsara Kimchi
34
Sauerkraut:_________ Pickles: cucumber
Cabbage
35
Fermented dairy products
Yoghurt Sour cream Cheese
36
Describe the process of making cheese based on the usage of microorganisms.
LAB is used at the start. Then, different types of molds/bacteria are used to make different types of cheeses.
37
Give 2 examples of cheese.
Cottage cheese Roquefort Stilton Blue cheese Gorgonzola Camembert Brie Swiss Baby swiss Gouda Edam Limburger Traditional brick cheese Colby Sweet brick Muenster Havarti Mozzarella Provolone Parmesan Romano
38
True or false. Cheese was discovered by accident.
True
39
Fermentation is also called as
Controlled spoilage
40
This is a set of enzymes used to make milk curdle/coagulate.
Rennet
41
Rennet comes from the
Lining of the 4th stomach of calves.
42
True or false. Nowadays, cheese manufacturers mainly use plant-based rennet.
True.
43
Buro capital of the Philippines
Pampanga
44
Fermented meat products may be classified as
Semi-dry sausages - Summer sausage - Lebanon bologna Dry sausages - genoa salami - hard salami - Pepperoni
45
Aside from B vitamins, fermentation also increases levels of _____ in seafood.
Omega-3
46
Differentiate yeast fermentation from LA fermentation
Yeast fermentation - Ingredients: sugars and yeast - Product: ethanol Lactic acid fermentation - Ingredients: sugar, salt, acid
47
What ingredient encourages the growth of LABs?
Salt.
48
What process is used for cheese ripening?
Mold fermentation
49
Commonly used ingredient for mold fermentation in the SEA
Soybean
50
Microorganism found in tempeh
R. microsporus subsp. oligosporus
51
Give examples of mold fermentation products
Tempeh Cheese Soy sauce Miso
52
Miso is produced using what microorganism?
Aspergillus oryzae
53
What molds are used to make soy sauce?
Aspergillus oryzae Apergillus sojae
54
Mixed fermentations are also called
Acetic acid fermentation
55
Bacteria used for making acetic acid fermentation
Acetobacter
56
Condiment made from sugary or starch materials by alcoholic and subsequent acetous fermentation.
Vinegar
57
Describe the process of acetic acid fermentation.
Alcoholic fermentation (anaerobic) —> fermented fruit juice/plant saps/fermented cereal grains —-> expose to air (aerobic) —> vinegar
58
Acidity of vinegars
less than or equal to 4%
59
Identify the main ingredients used to produce the following products: Tuba vinegar Coco vinegar Sukang Iloko Paombong vinegar Cider vinegar Wine vinegar Arenga vinegar Malt vinegar
Tuba vinegar: coconut sap Coco vinegar: coconut water Sukang Iloko: sugar pcane Paombong vinegar: nipa palm Cider vinegar: apple Wine vinegar: grapes Arenga vinegar: sugar palm Malt vinegar: malted grains
60
True or false. Balsamic vinegar comes from wine.
False. It comes from grape juice that was not allowed to ferment.
61
Describe the process of making traditional balsamic vinegar.
Juice is brought to a boil until water content is reduced to 1/2. Cooled and combined with old balsamic vinegar or mother liquor Aged in different wooden barrels for 12 years or more.
62
Quick process of making balsamic vinegar
Industrial balsamic
63
Describe the process of making industrial balsamic vinegar.
Grape must is caramelized (cooked until color changes) OR caramelized sugar is added (and sometimes flavorings) Aged in large vats with wood chips for flavor for at least 60 days.
64
Describe the process of vinegar production.
1st: Alcoholic fermentation - Starter: S. cerevisiae 2nd: Acetic acid fermentation - Starter: Acetobacter and Gluconobacter
65
Acetobacter converts ___% EtOH into ___% acetic acid
10; 4
66
Why do we need to control fermentation?
To achieve desirable fermentation To support the activity of only the desired microbes
67
What are the different controls of fermentation?
Acid Control of alcohol Use of starters Temperature Oxygen Salt
68
Suppresses the growth of non-acid tolerant spoilage microorganisms
Acid
69
________ ________ can further ferment acid in the presence of _______
Mold contaminants, oxygen
70
Produces ______ end-products with yeasts tolerant to high acid What is an example of these end-products?
Alkaline Ammonia
71
Can be a preservative depending on concentration.
Alcohol
72
True or false. Yeast dies as more alcohol is produced.
True. Yeast cannot tolerate their own alcohol and other fermentation product.
73
Natural wine contains _____% alcohol by volume
9-13%
74
Is 9-13% alcohol content enough for preservation? If not, what should be done?
No. Mild pasteurization is needed.
75
True or false. Fortified wine products (20% alcohol) still need pasteurization.
False. Do not need pasteurization.
76
What is the function of starters?
To have better control on fermentation. To ensure the domination of desired organism right from the beginning.
77
Special cultures are added to:
Wine, cheese, yogurt, pickles, vinegar, beer, sausage, bread
78
What is normally done before adding the starter culture? Why is this done?
Heating/pasteurization To inactivate detrimental organisms
79
Each organism has its own optimum _______ _________.
Growth temperature
80
All fermentation products are ________, except for _______.
Mesophilic (37-40 C), yogurt
81
Molds require ______.
Oxygen
82
Bakers’ yeast (S. cerevisiae) growth is better under _____ conditions.
Aerobic
83
After growth of bakers’ yeast under aerobic conditions, rapid fermentation can be done under _______ conditions.
Anaerobic
84
Proteolytic organisms and other spoilage organisms are not tolerant ________ ______ salt.
Above 2.5%

FN 132 LE #3 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions