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38 Cards in this Set

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