NU FS363 Lecture Notes - Lecture 21: Leuconostoc Mesenteroides, Lactococcus Lactis, Lactobacillales

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Lecture 21 + 22 + 23 food fermentations. Hunters and gatherers appeared to have feasts for which surplus-demanding and labour-intensive (alcoholic) beverages were needed. Raw materials and technological infrastructure for brewing were available. Domesticated grains were known but not grown at large scale for subsistence because cultivation was a high-risk strategy for survival. The societies knew feasts where brewed beverages were highly valued. Grain domestication initially aimed to supply grains brewing. Fermented foods: beer, coffee, wine, cider, chocolate, bread, cookies, sauerkraut, pickles, olives, soy sauce, cheese, sausages, ham, yoghurt, butter, . The most expensive foods (>/kg) frequently are fermented foods that have in common that a long ripening time (months or years) is required for production, and it is only produced in one specific region (eg. italian parma cheese) Probiotic microorganisms (derived from food fermentations) used to prevent or to treat human and animal disease. Industrial production of fermented foods: from art to science.

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