Chapter 16 Flashcards
1
Q
Edible fungi
A
- Mushrooms: fungal fruiting bodies
- Source of proteins and minerals
- Underground truffles
2
Q
Edible algae
A
Seaweeds like red algae
3
Q
Edible bacteria
A
nucleic acid content often too high for use as major food items
4
Q
purposes of food fermentation include
A
- To preserve food: by limiting unwanted microbial growth
- To improve digestibility: by breaking down complex carbohydrates, fibers
- To add nutrients (such as vitamins) and flavor molecules (such as esters and sulfur compounds)
5
Q
Traditional fermented foods usually depend on
A
- indigenous flora (microbes found naturally on the food)
- starter cultures (from a previous fermentation)
6
Q
Major classes of fermentation reactions include
A
- Homolactic acid fermentation
- Propionic acid fermentation
- Ethanolic fermentation
7
Q
preservatives
A
-food fermentations produce acids or bases
-prevent other microbes from -growing and spoiling the food
most microbes that spoil food prefer near-neutral pH
8
Q
Acid Fermentation of Vegetables
A
-Soybeans:
Mold: Aspergillus—miso, soy sauce
-Cabbage, cucumbers, olives
Pickling: fermentation in brine (high salt)
Bacterium Leuconostoc: sauerkraut, pickles, kimchi
9
Q
Chocolate
A
from Cocoa Bean Fermentation
