Fermentation

Front 1

What are the benefits of fermentation?

Back 1

1. Preservation
2. Variety to diet
3. End products inhibit pathogens
4. Nutritious (Liberate nutrients, synthesize nutrients)

Front 2

Fermentation allows for control over:

Back 2

1. Acids
2. Levels of alcohol
3. Starter culture
4. Temperature
5. Level of oxygen
6. Salt
7. Aw = Water Activity

Front 3

Sugar + Saccharomyces yeast =

Back 3

Alcohol + CO2

Front 4

Alcohol + O2 + Acetobacter Bacteria =

Back 4

Acetic Acid + H2O

Front 5

Sugar + Streptococcus Lactis =

Back 5

Lactic Acid

Front 6

Acid + O2 + Molds =

Back 6

Loss of acidity

Front 7

Protein + Proteus Bacteria =

Back 7

Amines + NH3 (Putrid)

Front 8

Fat + Alcaligenes Bacteria =

Back 8

Fatty Acids (Rancid)

Front 9

Food + Clostridium Botulinum =

Back 9

Toxins

Front 10

Steps for fermenting cheese:

Back 10

1. pasteurize milk
2. add lactic acid "starter" culture
3. Rennet
4. Milk coagulates
5. cut and "cooked"
6. separate curd and whey
7. salted and pressed
8. aged or ripened (optional)

Front 11

Steps for fermenting wine:

Back 11

1. gather grapes
2. stemming and crushing
3. SO2 destroy wild yeast
4. add yeast
5. primary fermentation
6. press wine out of skins
7. secondary fermentation
8. racking
9. aging

Front 12

Steps for malting:

Back 12

1. Malting (Germinate barley, amylase)
2. Mashing (25% malt + 75% grain)
3. Lautering & Sparging (Filter, separate juice out)
4. Boil & Hopping (inactive enzymes, concentrate wort)
5. Cool then "Pitch" (inoculate, ferment)
6. Green beer (9-10 days)

Front 13

Steps for making pickles:

Back 13

1. put cucumbers in water and ferment
2. add salt ( allow lactic acid to grow)
3. CHO - lactic acid (.8-1.5%)
4. salt shock (storage of cucumbers)
5. leaching, alum (firmness) + turmeric (improve color)

Front 14

Steps for making sauerkraut:

Back 14

1. take cabbage and add 2.25 % salt
2. add lactic acid (1.5-2%)
3. add sequential organism (leuconostoc ===> lactobacillus)

Front 15

Steps for making olives:

Back 15

1. add bitter element (oleuropein)
2. Removed with 2% NaOH (LYE)
3. Washed
4. Brine (6-7% salt) fermentation
5. 1.5% acid