MICR 2420 Lecture Notes - Lecture 17: Saccharomyces Cerevisiae, Roquefort, Rennet

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Microbes in the Food and Beverage
Industry
(Microbiology: An Evolving Science Chapter 16)
Dr. George van der Merwe
MCB; Yeast & Alcoholic Fermentations
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Microbes: Food &
Beverage industry
Microbes as food
Food spoilage,
contamination &
intoxication
Food preservation
Microbes in food &
beverage production
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Fermentation of food
3 main reasons fermentation is carried out:
1) Preservation
Fermentation products limit growth of microbes and preserve food
2) Improvement of digestibility
Fibrous macromolecules in meat and vegetables can be broken
down by microbial action
3) Addition of nutrients and flavours & aromas
Fermenting microbes make vitamins (e.g. B12) as well as particular
odiferous compounds that generate flavour
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Document Summary

Industry (microbiology: an evolving science chapter 16) Homolactic fermentation = main type of fermentation used for cheeses and sausages. Primarily by lactic acid bacteria; genera such as lactobacillus. Particular to some types of cheese only; primarily by. Dairy products (yogurts & cheese) typically undergo homolactic fermentation: formation of cheese curd occurs through 2 actions. Acidification (through fermentation of lactose to lactic acid by microbes such as lactic acid bacteria (lab; lactobacillus spp. ); inhibits some microbial growth: casein (major milk protein) denatures under acidic conditions and forms bonds with hydrophobic molecules in the milk (e. g. fats) Product: solid (curds) and whey (liquid: different cheeses are made through: Adjusting the starting content of fat and proteins. Varying amount of whey left after curdling. Soft, unripened cheeses: e. g. cottage cheese or cheese curds, no aging steps, and no rennet used (only action of microbes, whey is only partially drained, mild flavour, spoils easily.

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