Food And Feed Preservation - Overview
The microorganisms related to food & feed safety, preservation, and fermentation processes. Basics about those MO and information on quality and microbiological safety, the role of lactic acid bacteria, protective cultures...The fundamental aspects of the biologically viable methods for food and feed preservation.
The microorganisms related to food & feed safety, preservation, and fermentation processes. Basics about those MO and information on quality and microbiological safety, the role of lactic acid bacteria, protective cultures...The fundamental aspects of the biologically viable methods for food and feed preservation.
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Lernkarten
Coliforms can perform formic acid fermentation → food defects:
E. coli is industrially used for the production of i________ (transgenic organisms that act as biofactories)
E. coli is industrially used for the production of insulin (transgenic organisms that act as biofactories)
E. coli is used for the production of proteins in the fer________ industry as a model organism (______________________)
E. coli is used for the production of proteins in the fermentation industry as a model organism (understanding the mechanisms of many biological processes)
Micrococcaceae 1
What are biological methods of food preservation?
Fermentation is the biological preservation process also known as biopreservation, used to preserve foods such as kimchi, dry-aged meats, and even seafood.
What are the 4 main methods of preserving foods?
Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.
What are the (three) basic principles of food processing and preservation?
(1) slowing down or inhibiting ...
(2) directly inactivating ...
(3) avoiding ...
Based on the mode of action, the major food preservation techniques can be categorized as:
(1) slowing down or inhibiting chemical deterioration and microbial growth,
(2) directly inactivating bacteria, yeasts, molds, or enzymes, and
(3) avoiding recontamination before and after processing.
Food preservation is also targeted towards reduction of discoloration of food products by enzymatic browning which occurs during preparation of p________ f____ products.
Food preservation is also targeted towards reduction of discoloration of food products by enzymatic browning which occurs during preparation of processed food products.
What is the primary role of microorganisms in food production?
Some microbes are responsible for food spoilage, whereas others are used to increase the flavoring of the food or to produce the food product itself, or help improve its physical and/or chemical characteristics.
In the production of red wine, the starter cultures are made up of yeasts rather than bacteria (like in cheese production). In both cases, the microbes are used for their fermentation capabilities and the production of the final product.
What fermentation occurs in the production of red wine?
What fermentation occurs in the production of cheese?
The bacteria produce acids as a metabolic by-product that give the cheese its characteristic flavor and aroma, whereas the yeasts produce alcohols that give the wine its characteristic flavor and aroma.
Which of these foods will spoil the fastest?
Micrococcus luteus is ...
Micrococcaceae 2
Staphylococcus 1
Staphylococcus 2
Staphylococcus aureus ...
Saprophytic species are used as starter cultures:
Streptococcus 1
Streptococcus 2
What is true about these Streptococci?
Lactococcus 1
Lactococcus 2
Lactococcus 3
Lactococci used in food production:
Enterococcus 1
Enterococcus 2
Enterococcus 3
Enterococcus 4
Enterococcus 5
Leuconostoc 1
Leuconostoc 2
Leuconostoc 3
Pediococcus 1
Pediococcus 2
Which of these Pediococci are used in starter cultures in the meat industry?
Lactobacillus 1
Lactobacillus 2
Lactobacillus 3
Lactobacilli exhibit antimicrobial activity through the following metabolites:
Propionibacterium 1
