Exam 3 Fermentation

Question 1

fermentation vs spoilage

Answer 1

• fermentation has good bacteria

- spoilage is bad bacteria

Question 2

fermentation

Answer 2

process where food is exposed to bacteria and yeasts (via inoculation or air)

Question 3

why is sugar added to meat during fermentation

Answer 3

• sugar feeds the bacteria

- most species prefer dextrose over sucrose

Question 4

yeast fermentation

Answer 4

Yeats east the sugars and then produces CO2/ alcohol and gasses

Question 5

dextrose or glucose

Answer 5

• simple sugar/ easier to consume for bacteria
• half as sweet as sucrose
• directly fermented into lactic acid
• fastest acting sugar

Question 6

sucrose (glucose-fructose)

Answer 6

• second fastest acting sugar
• used with GDL in medium-fermented sausage
• used without GDL in slow-fermented sausages

Question 7

GDL

Answer 7

• glucono-delta-lacton
• natural food acid tat lowers the pH
• preserves from deterioration
• 0.1% GDL lowers pH of meat by 0.1

Question 8

citric acid

Answer 8

• weak organic acid

- 0.1% citric acid lower the pH of meat by 0.3