Producta Vegetabilium Fermentata

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Questions and Answers

Quae species microbica est praesens in crautis?

Pediococcus pentosaceus

Leuconostoc mesenteroides (correct)

Lactobacillus plantarum (correct)

Enterococcus faecium

Quae species microbica est praesens in cappereis?

Lactobacillus pentosus (correct)

Leuconostoc mesenteroides

Lactobacillus fermentum (correct)

Lactobacillus brevis

Quae species microbica est praesens in cetriolum?

Pediococcus pentosaceus (correct)

Lactobacillus brevis

Leuconostoc mesenteroides

Lactobacillus plantarum

In quo regione sunt capperi fermentati?

Europa (B) Signup and view all the answers

Quae ex his sunt exempla productorum vegetalium fermentatorum?

Cetrioli fermentati (B) Signup and view all the answers

Quid est praecipuum ingrediens in crautis?

Cavolo (D) Signup and view all the answers

Quae ex his sunt ingredientium fermentatorum?

Omnes super (C) Signup and view all the answers

Ubi sunt cetrioli fermentati distributi?

In variis partibus mundi (A) Signup and view all the answers

Quae bacterium in Kimchii praecipue adhibetur?

Leuconostoc mesenteroides (B) Signup and view all the answers

Quae res non pertinet ad chimisium deamarizationis fructuum?

Fermentatio (A) Signup and view all the answers

Quis est praecipuus effectus integritatis ligandi esteri in olivis damensa?

Sapor amaro (D) Signup and view all the answers

Quid adhibetur in producendo Burong mustala?

Senape (C) Signup and view all the answers

Quod bacterium non pertinet ad genus Lactobacillus?

Pediococcus sp. (A) Signup and view all the answers

Quae coloris et saporis vera est pro olivis damensa?

Ater et amaro (B) Signup and view all the answers

Quae bacterium adhibetur cum salibus et speciebus in lacuna vegetabili?

Leuconostoc mesenteroides (C) Signup and view all the answers

Quae substantia non modificatur in chimismo deamarizationis?

Amino acida (A) Signup and view all the answers

Quae generis lievitum sunt praecipua in ambiente huius methodi?

Candida (A), Trichosporon (C) Signup and view all the answers

Quis est principalis enzimatibus quam lievites producendo in salamoides olivarum?

ß-glucosidasi (A) Signup and view all the answers

Quid negotium lievitum in processus fermentativo ad olivas transformandas?

Saccarificatio (B), Produzione carbonis (D) Signup and view all the answers

Quid de procesos fermentativi innititur in metodi Greci?

Anaerobicus (C) Signup and view all the answers

Quae species lievitum non sunt in delineatione microbica huius methodi?

Bacillus (A) Signup and view all the answers

Quid interest inter affectus fermentativus et defectus in olivas?

Fermentatio est partem operis (B), Defectus est involuntarium (D) Signup and view all the answers

Quid verum est de processu fermentationem in cracutis?

Fermentatio lactica adhibetur (A) Signup and view all the answers

Quae defectus minore afficiunt olive inter processus fermentativi?

Botulismus (C), Alteratio coloris (D) Signup and view all the answers

Qualis est processus primo ad deamarizationem oleuropeinae?

Idrolisi alcalina vel acida (A) Signup and view all the answers

Quod methodum deamarizationis naturalis plerumque utitur?

Methodus biologica (C) Signup and view all the answers

Quot percenta salis in salamoia ad methodum grecum necessaria sunt?

9-10% (C) Signup and view all the answers

Quae res non est methodus spagnolae vel sivigianae?

Ossidazione biologica (A) Signup and view all the answers

Quod genus lactobacilli saepe utuntur in deamarizatione?

Lactobacillus plantarum (A) Signup and view all the answers

Quod est principale productum deamarizationis oleuropeinae?

Olio di oliva (B) Signup and view all the answers

Quae pars methodorum biologicorum in deamarizatione implicat?

Idrolisi enzimatica (B) Signup and view all the answers

Quod methodus non adhibet alcalinae solutiones?

Methodus naturali (D) Signup and view all the answers

Quorum est effectus principalis dihydrolisi in deamarizatione?

Decompositionem oleuropeinae (B) Signup and view all the answers

Quod methodus non requirit usum starter bacteriorum lactici?

Methodus greca (D) Signup and view all the answers

Study Notes

Fermentated Vegetable Products

Professor: Maria Luisa Savo Sardaro
University: Università San Raffaele, Roma
Website: www.unisanraffaele.gov.it

Principal Fermented Vegetable Products and Microbes

Sauerkraut: Cabbage, salt; Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum
- Primarily in Northern/Eastern Europe, United States & Asia (including kimchi)
Cucumbers: Cucumbers, salt, vinegar; Pediococcus pentosaceus, L. plantarum
- Primarily in Northern/Eastern Europe, United States & Asia
Capers: Capers, brine, salt; L. plantarum, Lactobacillus pentosus, Lactobacillus fermentum, L. brevis, Lactobacillus paraplantarum, Enterococcus faecium, P. pentosaceus
- Primarily in Mediterranean countries (Greece, Italy, Spain, Turkey, and Morocco)
Olives: Olives, salt, brine; L. plantarum, Lactobacillus pentosus, yeasts
- Primarily in Mediterranean countries (Greece, Italy, Spain, Turkey, and Morocco)

Examples of Worldwide Fermented Vegetable Products

Sauerkraut: Cabbage, salt
Cucumbers: Cucumbers, vinegar/salt
Capers: Capers, salt/brine
Kimchi: Napa cabbage, radishes, salt, various spices
Dhamuoi: Cabbage, various vegetables

Characteristics of Table Olives

Initial state: Bitter taste (oleuropein)
Processing: Deamarization required; removes bitterness
Treatments: Chemical (alkaline or acidic hydrolysis), enzymatic hydrolysis
Color: Olive color depends on intended use (green, greenish-yellow, pink/rose, dark/black)

Quality Indices and Attributes of Table Olives

Pulp percentage: 80% or more
Pulp-pit ratio (P/N): 4 (80%) - 6 (86%) ratio is desirable
Texture: Firm, not wrinkled or shriveled
Pit removal: Easily separated from fruit

Bitterness of Olives

Oleuropein: Glucoside responsible for bitterness
Hydroxystirosol: Essential for bitter taste
Chemical modification: Removing bitterness involves changing structure of hydroxystirosol

Chemical Deamarization

Alkaline/acid hydrolysis: Involves reacting substance with strong base or acid
Oxidative reactions: Reaction of hydroxystirosol with oxygen
Enzymatic reactions: Enzyme-catalysed reactions
Chemical method: Using sodium hydroxide

Biological Deamarization

Enzymatic Hydrolysis: Using special enzymes that break down bitter compounds; some types of Lactobacillus
Different methods (chemical, biological, Greek method): The chemical and biological methods are contrasted to the Greek method.

Fermented Vegetables: Methods to Deamarize

Chemical (Spanish/Sevillian Method): Uses alkaline solutions for hydrolysis
Biological (Natural/Biological): Uses enzymes to remove bitterness
**Greek Method:**Uses a higher concentration of salt (9-10%) followed by microbial fermentation.

Microbial Interactions during Fermentation

Initial stages: Enterobacteriaceae (gram-negative bacteria)
Subsequent stages: Lactic acid bacteria (LAB) such as Pediococcus and Leuconostoc, followed by Lactobacillus plantarum or Lactobacillus pentosus (LAB)

Defects and Alterations in Fermented Vegetables

Incomplete fermentation: Sugar is not fully consumed, improper conditions.
Bacterial spoilage: Spoilage by various bacteria
Butyric fermentation: Rancid butter smell
Gas formation: Bubbles in solution, caused by some micro-organisms; pH alteration.
Color changes: Browning, pinking or redness; caused by fungi or bacteria.

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Description

Hic quiz explora producta vegetabilium fermentatorum principaliter ad genus fermentarum et microorganismorum pertinet. Discipuli investigabunt Sauerkraut, cucumeres, capparum et olivarum preparationes in variis regionibus. Accedit, notiones de microorganismis implicatis in processibus fermentationis adhibentur.