BIOL 0510 Lecture Notes - Lecture 17: Sourdough, Starch, Weissella

• School: Brown University
• Department: Biology
• Course: BIOL 0510
• Professor: Bungiro Richard

Document Summary

4k distinct food categories are favorably modified by microorganisms. Typically utilized for preservative characteristics, flavor enhancement, and/or intoxication. 10-50% of consumed calories come from fermented foods. Involves exposing the raw or starting food materials to conditions that favor growth and metabolism of specific and desirable microorganisms. As the desirable microorganisms grow, they utilize some nutrients and produce some desirable end products. Natural fermentation: fermentation occurring without addition of specific microorganisms (ex. cabbage, milk, grapes) Fermentation materials/environment usually contain both desirable and associated microorganisms. Conditions of incubation are set to favor rapid growth of desirable types and/or slow growth of associated undesirable types. Chances of product failure are high due to possible growth of undesirable flora and food-borne diseases. Back slopping (mother starter): inoculation of fresh (sometimes heat- treated) starting material with a portion of a previously successful fermentation (ex. Conditions set to facilitate growth of microorganisms coming from previous product.