FOOD 2010 Chapter Notes - Chapter 13: Bovine Somatotropin, Bioavailability, Flavr Savr

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

Document Summary

Food*2010: chapter 13 fermentation, microorganisms, and biotechnology. It is the breakdown of carb materials by bacteria and yeast under anaerobic conditions (no oxygen) Provides acids and alcohols with aldehydes, ketones, and flavourings. Allows for growth of microorganism in order to produce a more stable product. Fermented products include: beer, pickles, olives, some meat products (sausage/salami), bread, cheese, cocoa, coffee, wine, soy sauce, and sauerkraut. Biotechnology changes the way microorganisms are used. Glucose pyruvic acid acetaldehyde + carbon dioxide alcohol (ethanol) Starter culture: concentrated number of organisms desired to start the fermentation. Main one is the preservation of the product. Fermentation can add flavour and alter chemical characteristics such as adding sugar to ethanol. Fermentation food can be more nutritious as it can produce vitamins and growth factors they can also liberate nutrients that are locked in plant cells/structures by indigestible materials. It also can split polymers to simpler sugars (digestible by humans)