MBIO 1010 Lecture Notes - Lecture 29: Saccharomyces Cerevisiae, Malolactic Fermentation, Genoa Salami
8 May 2017
School
Department
Course
Professor
Document Summary
The high salt selects for specific bacteria (gram-positive), starter cultures can be used or not. Room temperature or cold fermentation also selects against some pathogens . Pediococcus, streptococcus, lactobacillus, leuconostoc depending on the food material and the process. Fermented meats include montreal smoked meat, mettwurst, genoa salami etc. (cid:862)is the pi(cid:272)kled taste(cid:863) At the end of day there is halotolerant bacteria so they can keep them out of the prodccuts so we don"t get si(cid:272)k a(cid:374)d so the (cid:271)a(cid:272)teria do(cid:374)"t (cid:272)ause us disease. Initially bread was allowed to rise using a natural mixture of wild yeasts and heterolactic lactic acid bacteria (sourdough). More recent development, the use of pure saccharomyces cerevisiae: baker"s yeast . Pyru(cid:448)ate etha(cid:374)ol + co2 : co2 causes bread to rise. Cleaves oxygen off of the pyruvate and creates acetaldehyde. Then the second step develops the nad+ the acetaldehyde gets created into ethanol.
