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Class Notes for Fermentation Sciences at Appalachian State University

Fermentation Sciences
FER 3560
Seth Daniel Cohen
Fermentation Sciences
FER 3560
Seth Daniel Cohen
Fermentation Sciences
FER 3560
Seth Daniel Cohen
FER-1000 Lecture Notes - Lecture 16: Oryzopsis Hymenoides, Quinoa, Gluten-Related Disorders

FERMENTATION SCIENCE – BREAD BASICS Bread Basics - Flour (starch) - Water (water) - Salt (minerals) - Sugar (carbohydrate) - Microbes (proteins, vitamins, may...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 10: Gram-Positive Bacteria, Gram-Negative Bacteria, Hemocytometer

FERMENTATION SCIENCE – FOOD ANALYSIS – PART II Nitrogen - In general we like to know YAN (yeast assailable nitrogen) leading into fermentation - When we need nitrogen we can add Diammoni...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 11: Penicillin, Protein Structure, Preservative

FERMENTATION SCIENCE – VINEGAR AND KOMBUCHA – PART I Vinegar - Vin = wine - Aigre = Sour Acetic Acid Bacteria Review - Alcohol is oxidized  Acetic acid (vinegar) - All aceti...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 14: Brevibacterium, Cheesemaking, Carotene

Cheese - Milk - Cultures o Lactobacillus o Penicillium o Streptococcus o Propionibacteria - Souring step o Acidification develops a...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 15: Streptococcus, Bifidobacterium, Lactobacillus Acidophilus

Cheese Style Sensory Examples - Fresh Cheese o Chevre, feta, queso blanco o Bright white o No rind o Milky, milk, tart, or lemony flavors - Soft-ripened...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 12: Polysaccharide, Oolong, Camellia Sinensis

FERMENTATION SCIENCE – VINEGAR AND KOMBUCHA – PART II Vinegar Production - Yeast ferments sugar into ethanol - Acetobacter added to fermentation - Acetobacter convert alcoho...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 9: Sulfur Dioxide, Sodium Hydroxide, Ph Meter

FERMENTATION SCIENCE – FOOD ANALYSIS – PART I Fermentation Monitoring - What attributes or parameters do we want to monitor during a fermentation? o Sugars o Or...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 13: Ultra-High-Temperature Processing, Flash Pasteurization, Stillbirth

FERMENTATION SCIENCE – FERMENTED DAIRY Milk: Native State vs Processed - Raw milk contains white blood cells, mammary-gland cells, bacteria, and enzymes - Combination of fats, pr...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 17: Caramelization, Food Browning, Durum

FERMENTATION SCIENCE – BREAD BASICS – PART II Using Different Flour Types When Baking - Wheat or flour from different areas have different protein concentrations and therefore diffe...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 5: Enterococcus, Cytokine, Fermentation Starter

FERMENTATION SCIENCE - BACTERIA Acetic Acid Bacteria - Acetobacteracea include Acetobacter and Gluconobacter - Prokaryote – no nucleus - Fruit flies often carry ...

Fermentation Sciences
FER-1000
Craig Seaver
FER-1000 Lecture Notes - Lecture 6: Trigeminal Nerve, Umami, Chemotaxis

FERMENTATION SCIENCE – SENSORY SCIENCE – PART I What is Sensory? - Physiology o Noting a structure for conveying an impulse that results or tends to result in sensation, ...

Fermentation Sciences
FER-1000
Craig Seaver

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