FND 100 Lecture Notes - Lecture 3: Microaerophile, Blue Cheese, Bifidobacterium

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

: it involved the conversion of food components into more stable form using microorganisms; it produces amino acids, acids, alcohols, other small organic compounds and gases. When talking about fermentation we could be talking about bacteria, yeasts, or even molds. It will generally reduce the likelihood of pathogens growing in the food: Related to inhibition of spoilage organisms due to acid or alcohol production; It will produce a new food product from raw materials including grapes to wine, milk into special cheese, cabbage to sauerkraut, wheat to bread. Types of fermentations: natural or (cid:858)(cid:449)ild(cid:859) fer(cid:373)e(cid:374)tatio(cid:374): (cid:894)do(cid:374)(cid:859)t (cid:374)eed to add a culture to ferment) Microorganism of interest is naturally present on starting material food: sauerkraut, pickles and olives: co(cid:374)trolled or (cid:858)i(cid:374)(cid:374)o(cid:272)ulated(cid:859) fer(cid:373)e(cid:374)tatio(cid:374)s: A(cid:374) i(cid:374)o(cid:272)ulu(cid:373) or (cid:862)starter (cid:272)ulture(cid:863) is added to the starti(cid:374)g food (cid:373)aterial i(cid:374)(cid:272)ludes: cheese, yogurt, beer, wine, vinegar, bread, sausage. Acid homo = most acid: leuconostoc spp. Tolerates fairly high concentrations of salt and sugar (up to 50% sugar)