FOS 3042 Lecture Notes - Lecture 15: Sauerkraut, Cider, Summer Sausage

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: Obadasi

Document Summary

Types of microbes found in food: muscle foods. Food contamination with organisms: microorganisms contaminate water, plankton consume the microorganisms, fish eat plankton, humans eat fish. Florida requirement: fish must be frozen for some period of time to kill the parasites. Has caused major outbreaks in recent years. Microbes have short lifespans and drying allows for food to keep for a long time. One of the oldest methods of preservation. Or use of prevents anaerobic bacteria growth. Fermentation: very old method of preservation, used mainly to create desirable flavors, encourage growth of microorganisms. Controlling cultures, temp, time, ph to obtain desirable end products: benefits. Preservation effect (formation of acids, alcohols, co2) Possible additional nutrient value: types of fermentation. Yeast with fermentable sugars (glucose and fructose) Sources: malt = beer, fruit = wines, wines = brandy, molasses = rum, grain mash = whiskey, bread dough = bread.