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38 Cards in this Set
- Front
- Back
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souring of milk
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lactococcus lactis
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Milk gets what bac from equipment
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Lactococci, Pseudomonas, Alcaligenes, and Flavobacterium
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Coxiella burnetii
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Q fever
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Pasteurization
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LTH - low temp holding 62.8 C for 30 min. HTST high temp short time 71.7 for 15 sec. UHT 137.8 for a few secounds (most effective)
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Phosphatase test
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enzyme in raw milk. used as test for pasteurization. disodium phenylphosphate ----phosphotase----> phenol and sodium phosphat
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Yogurt
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Sreptococcus thermophilus - acid. Lactobacilli delbuckii - flavor,
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L. lactis diacetylactis and Leuconostoc citrovorum
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make butter
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L. lactis and L. citrovorum
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cottage cheese
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L. cremoris
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cream cheese
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L. bulgaris and S. thermophilus
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mozarella
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L. lactis and L. cremoris
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Brie - ripened 1-5 months
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L. lactus. L. cremoris. P. roqueforti
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Roquefort - ripened 1-12 months
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L. lactis. L. casei. L. cremoris
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cheddar (1-12 months)
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L. lactis. L. bulgaris. L. cremoris. S. thermophilus
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Parmesan cheese 9ripened 12-18 months
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P. acidilactici. S. carnosus
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ferment meats - dry sausage and pepperoni
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dehydration
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prevents growth of bacteria
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S. carnosus
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fermented fish
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Pseudomonas and salmonella
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spoilage of chicken
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fermented foods
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Beer, bread, sourdough bread, olives, pickles, and soy sauce
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L. acidophilus, L. casei, B. bifidum
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probiotics in activia
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Sacchromyces cerevisiae
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ferments sugar to make CO2 in bread and cereal
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Beer production
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Malting, mashing and wart prep, yeast fermentation, post fermentation
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Vitis vinifera
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wine production, low pH revents spoilage
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Lactobacillus delbrueckii
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whisky
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B. licheniformis and B. amyloliquefaciens
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historically used for alcohol fermentation
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high fructose corn syrup
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starch --amylase---> high fructose corn syrup
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Cellulases
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fruit and olive oil extractions. used in stone washed denim products
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Lipases
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remove fat during leather processing and detergent
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protease subtilisin
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made by Bacillus. used for laundry, baking, brewing, cheese making, meat tenderizing, leather processing
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Corynebacterium glutamicum
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makes glutamicum
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Aspergillus niger
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makes citric acid
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Lactobacillus delbrueckii (food industry)
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makes lactic acid
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Xanthomonas campestris
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makes xantham gum
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Propiobacterium freudenenreichii and P shemanii
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make vitamin B12
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Penicillium chrysogenum
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makes penicillin
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Cephalosporium
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makes cephalosporins
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Streptomyces aureofaciens
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tetracyclins
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Streptomyces griseus
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streptomycin
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