FND 100 Lecture Notes - Lecture 3: Lactobacillales, Sauerkraut, Fermentation Starter

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

Involves the conversion of food components into a more stable form of microorganisms. Produces amino acids, acids, alcohols, and other small organic compounds/gasses. Results of fermentation: generally, reduce the likelihood of pathogens growing in food (salmonella, e. coli etc) Related to acid production: can also extend shelf life of a product. Elated to i(cid:374)hi(cid:271)itio(cid:374) of spoilage orga(cid:374)is(cid:373)(cid:859)s due to a(cid:272)id or al(cid:272)ohol produ(cid:272)tio(cid:374: will produce a new food product from raw materials. Bread: microorganism of interest is naturally present on starting material food. Olives: controlled or inoculated fermentations, an inoculum or starter culture is added to starting food material. Lactic acid bacteria: most important bacteria in desirable fermentations. Lactic acid is a major end product: homofermentative. C6h12o6 > ch3chohcooh + c2h5oh + co2: lactobacillus spp. Acid homo = most acid: leuconostoc spp. Least acid: pediococcus spp intermed. Sauerkraut production: cabbage will have both desirable and undesirable bacteria on the surface.