FNH 200 Chapter Notes - Chapter 9: Lactobacillales, Xanthan Gum, Sourdough

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Azita Madadi- Noei

Document Summary

Includes fermentation, plant/animal breeding, cell/tissue culture, antibiotic production, ge. Vitamins: mos used for fermentation, enzymes, flavouring ingredients, plant cell cultures produce flavouring ingredients, cells fermented, extracted when time appropriate. "breakdown of carbohydrates under anaerobic and aerobic conditions" Preservation principle: microbial antagonism: by mos cultured for production of fermented foods, antimicrobial agents: products of mos (acids, ohs, products may also produce more substances to protect against spoilage/disease-causing mos. Formation of chemicals added to foods as preservatives, formed in situ. Synthesize b vitamins: can be more nutritious, bioavailability increased, microbial hydrolysis of indigestible cellulosic material :enhance nutritional value. Acetic acid bacteria: oxidize ethanol to acetic acid. Yeasts: produce sourdough breaks, kefir, alcoholic beverages. Lactic acid producing bacteria, produce lactic acid to suppress growth and metabolism of mos. Some foods need another preservation method to stop growth of acid-tolerant psychotropic yeasts/moulds. In sufficient concentrations( wines/beers not enough: prevent ethanol-oxidizing bacteria. Industry evaluates/selects s. c. for phage resistance and strength in producing desirable end products.