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Food Fermentation: Microbial Production of Food Products

16 Questions

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Food Fermentation: Microbial Production of Food Products

Created by

@DeftBeech

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Questions and Answers

What is the definition of fermentation?

A condition in which microorganisms carry out metabolism on nutrients in a state where there is no oxygen to grow.

What is the final product of glycolysis?

Pyruvate

What are some products produced during the fermentation process?

Lactic acid, carbon dioxide, or ethanol

What are the requirements for the growth of lactic acid bacteria (BAL)?

Amino acids, B vitamins, nitrogen, and a pH of 4-4.5 Signup and view all the answers

What is the role of lactic acid bacteria in food fermentation?

Lower the pH of the food and give certain flavors Signup and view all the answers

What is one of the components produced by homofermentors?

Lactic acid Signup and view all the answers

What are the primary components of heterofermentor fermentation?

Lactic acid, ethanol Signup and view all the answers

What is the role of BAL in fermentation?

To help culture beginners start fermentation Signup and view all the answers

Which organisms are involved in the production of yogurt?

Lactobacillus bulgaricus, Streptococcus thermophilus Signup and view all the answers

What are the raw materials used in the production of beer?

Barley, Rice, Corn Signup and view all the answers

What is the temperature range for the fermentation process of beer?

15-20°C Signup and view all the answers

What is the specific temperature at which the mixture for cheese production is fermented?

30°C Signup and view all the answers

What enzyme converts glucose starch and maltose in the production of beer?

Amylase enzyme Signup and view all the answers

What is the pH level during the fermentation process of beer?

pH = 4.0 for 9 days (beer), pH = 3.8 for 5-7 days (ale) Signup and view all the answers

What is the specific temperature at which milk is heated during the production of yogurt?

85°C Signup and view all the answers

What is the primary microorganism used in the production of bread?

Saccharomyces cerevisiae Signup and view all the answers