FOOD 2010 Chapter Notes - Chapter 5: Food Preservation, Food Microbiology, Pathogenic Bacteria

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Textbook pages 199-207 chapter 13 fermentation, microorganisms, and biotechnology. Fermentation allows the growth of microoganisms in order to produce a stable product. Examples include beer, pickles, olives, bread, cheese, coffee, soy sauce, and wine. Breakdown of carbohydrate materials by bacteria and yeast under anaerobic (no oxygen) conditions. Fermentation can protect foods against microbial degradation. Follows these general reactions: glucose-> pyruvic acid -> acetaldehyde + co2-> alcohol. Starter culture- concentrated # of the organisms desired to start the fermentation. Can add flavour to wine, remove/alter flavours in soya. Can be more nutritious b/c the organisms produce vitamins and growth factors. Can enzymatically split polymers like cellulose into simple sugars that are digestible by humans. Fermentation can be controlled by ph, salt content, and temperature. Temperature affects the final acid concentration and the time it takes to reach different acidities. Produces dairy products, bread, pickles, processed meats, vinegar, wine, and beer. Brewing- 4 steps involved; mashing, boiling, fermentation, and aging.