Food Sci Fermentation

What is the relationship between sugar levels and yeast fermentation?

Basically, the more sugar = more alcohol, if the yeast can survive living in their own waste. Some yeast can withstand more alcohol than others.

What is a common byproduct of yeast fermentation?

CO2 and alcohol

How can specifically controlling sanitation, time and temperatures affect the final product on a large industrial basis.

Controlling as many factors as possible ensures that the product is safe, and is consistent. (tastes good all the time)

What are three benefits to fermenting food?

Easier digestion. It preserves the food. Also changes flavor.

Where is most of the caffeine in coffee beans found?

In the outer coat. That is why they either use a solvent to "wash out" the caffeine, or, they rub away the outer coat.

Changes in temperature during fermentation can have what effects

It can create unexpected and perhaps bad flavors

Why is chocolate and coffee fermented

It changes the food to make it more edible. With Chocolate it also help break down the outer seed coat and kills the embryo.

When pickling vegetables where do we get the bacteria to carry out fermentation?

It is indigenous on the vegetables.

Steaming coffee beans will have what effect?

It is the first step in making decaffeinated coffee.

What is acetic acid?

It is the main acid in vinegar

Why is salt added when fermenting certain vegetables?

It prevents the growth of harmful bacteria while allowing bacterial growth of bacteria which helps in fermentation.

What is a common byproduct of bacteria fermentation?

Lactic acid or Acetic acid

In general, longer fermentation times usually result in better flavors being produced. Why?

Longer times allow for more chemical reactions to occur. Also longer times require stable temperatures which usually produce better flavors.

About what time period did the first pasteurization occur?

Mid to later 1800s

What is the general relationship between sugar content and alcohol content in fermented beverages.

More sugar in solution is converted into more alcohol. Yeast eventually will be killed by the alcohol if it gets too high

Fermentation uses O2 or no O2

No O2

Why brine certain substances?

The bacteria used in fermentation usually can withstand the salty environment better than harmful bacteria.

Why is it that natural fermentation methods such as brining create a more complex flavor profile than adding a variety of acids and compounds which mimic fermentation?

There are many different bacteria eating the sugars and they are excreting a large variety of substances which make a more complex flavor.

How does industry control the purity of their bacteria culture in cheeses and yogurts, etc?

They first pasteurize the product and then add a pure bacteria culture.

T/F there are different types of fermentation

True- all fermentation means is no oxygen is being used. It is a term that is applied toward food rather than biology.

Fermentation is

a wide range of chemical reactions that are anaerobic. It makes ATP.

What is the "food" for bacteria to make vinegar?

alcohol is used to make acetic acid which is the major component of vinegar

Saurkraut had a ph of 7.5 and over a few days has dropped to a ph of 5. WHat is this a sign of?

fermentation is happening. Bacteria are eating sugar and excreting acid, lowering the ph.

Sugar alcohol acetic acid: What am I describing?

fermentation of sugar found in fruit or vegetables into alcohol. Then the alcohol being fermented into acetic acid. Making vinegar.

C6H12O6 is....

glucose, the most basic sugar.

Aerobic respiration means

making ATP using oxygen

Anaerobic respiration means

making ATP with no oxygen

Computer controlled environments during industrial fermentation are done for what reason

maximum speed of fermentation along with controlled flavor and other characteristics.

A byproduct is....

something that is a waste product. Humans make CO2 as a byproduct. We don't "intend" to make it for use.

What is ATP

the basic energy molecule of all living things.

Which is a longer method of fermenting chocolate beans?

the dry method. They keep them fermenting in the sun for weeks

Respiration is.

the making of ATP by splitting glucose

If wine gets bacteria in it, what will be made?

vinegar