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Mushrooms
- Agaricus bisporus |
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Definition
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| Seaweed, red algae, and brown algae |
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Definition
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| Foods that are modified biochemically by microbial growth |
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| Purposes of food fermentation |
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Definition
- Preserve food by limiting microbial growth
- Improve digestibility by breaking down fibers
- Add nutrients (vitamins) and flavor molecules (esters and sulfur compounds)
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Term
| Fermentation under anaerobic conditions |
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Definition
| carbon does not completely convert to CO2; forms many byproducts |
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Definition
| Prevents growth of good organisms |
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| Nucleic Acid in bacteria is often too ______________________ for food. |
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Definition
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Definition
| Cyanobacterium; lower purine levels; single-celled protein |
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Definition
found naturally in food or in surrounding environment
example: chocolate |
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Definition
| done from a previous fermentation |
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Definition
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Definition
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| Heterolactic fermentation |
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Definition
| produces lactic acid, ethanol and CO2 |
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Definition
| produces acetic acid, CO2 and H2O |
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Definition
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| coagulation of casein proteins due to drop in pH drop; causes casein protein to lose 3D structure |
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Definition
| separated from the liquid portion |
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Term
| Lactobacillus and Streptococcus |
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Definition
| fermentation of lactic acid begins milk fermentation |
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Definition
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| nitrogen and sulfur compounds |
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Definition
| give flavor and odor to cheeses |
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Term
| Acidic Vegetable Fermentation |
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Definition
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Definition
| mold that permeates soybeans |
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Definition
| fermentation in high salt or brine |
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Definition
| bacterium in sauerkraut, pickles and kimchi |
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| **Read Special Topic 16.1** |
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Definition
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Definition
| release extracellular enzymes that are more easily digestable (in soybeans) |
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Definition
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Definition
| Bacteria in 'thousand year eggs' |
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Term
| Saccharomyces cerevisiae (*know this spelling*) |
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Definition
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Definition
| causes bread to rise, making it easier to chew and digest |
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| ethiopian bread with extensive microbial activity due to prolonged fermentation |
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Definition
| grain wih no gluten, in INJERA bread |
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Definition
| yeast that dominates fermentation in INJERA |
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Definition
| barley grains germinated, allowing enzymes to break down starch into maltose for yeast fermentation |
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Definition
| generate special flavors of beer |
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Definition
| derived from alcoholic fermetnation of fruit (usually grapes) |
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Definition
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Definition
| wine undergoes this, in the use of Oenococcus oeni bacteria |
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Definition
| refers to microbial changes that render a product unfit or unpalatable for consumption |
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Definition
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Term
| Decomposition of proteins |
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Definition
putrefactors
ex: putrescine, cadaverine |
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| Food poisoning/contamination |
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Definition
| refers to presence of pathogens or toxins |
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Definition
| food contamination in peanuts in 2008 |
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Definition
| possesses highly specific mechanisms for host colonization |
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Definition
| bacterial factors that contribute to disease are encoded together in these. |
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Definition
| toxin inhibity synaptic vesicle fusion, preventing activation of muscle cells; causes botulism and flaccid paralysis |
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Definition
- dehydration and lyophilization
- controlled atmosphere
- pasteurization
- canning
- ionizing radiation
- refrigeration and freezing
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Definition
commercial exploitatioin of microbes includes food production and preservation.
Also the prodcution of:
-vaccines
-industrial solvents
-pharmaceuticals
-modified plants and animals |
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Definition
| used to clone genes in insect genomes; the two DNAs recombine within cell and a recombinant virus is produced |
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Definition
| infects caterpillars (Figure 16.33) |
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