FND 100 Lecture Notes - Lecture 3: Leuconostoc Mesenteroides, Lactobacillus Delbrueckii Subsp. Bulgaricus, Lactobacillus Plantarum

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

Document Summary

Involves the conversion of food components into a more stable form through the use of microorganisms; longer shelf life. Will generally reduce the likelihood of pathogens growing in food; related to acid/alcohol production. Related to inhibition of spoilage organisms due to acid or alcohol production. Will produce a new food product from raw materials: grapes wine, milk camembert cheese, cabbage sauerkraut, wheat bread. Types of fermentation: natural or "wild"" fermentations: Microorganism of interest is naturally present on starting material food. An inoculum or starter culture" is added to the starting food material. Most important bacteria n desirable fermentations: gram positive cocci or rods, microaerophilic need a small amount of o, non-sporeformers, lactic acid is the major end product, homofermentative: c6h12o6 2 ch3chohcooh, heterofermentative: c6h12o6 ch3chohcooh + c2h5oh + co2. Lactic acid bacteria: lactic acid, ethanol, and carbon dioxide are products.