Bsc 380 - Chapter 28

Front 1

Food preservation is essential for modern civilization and many methods were discovered by accident.

Foods are prepared centrally and widely distributed.

The FDA and USDA are hazard analysis and a critical control point for our foods. "Farm to the fork."

Back 1

______ is essential for modern civilization and many methods were discovered by ______.

Foods are prepared ______ and widely ______.

The ______ and ______ are hazard analysis and a critical ______ for our foods. "______ to the ______."

Front 2

Commercial sterilization uses retort, some thermophilic bacteria may be resistant.

Back 2

______ uses retort, some ______ bacteria may be resistant.

Front 3

Canning

Back 3

Front 4

Thermophilic anaerobic spoilage happens in low-acid foods and can cause cans to swell, lowered pH, and a sour smell.

Back 4

______ spoilage happens in low-acid foods and can cause ______, lowered ______, and a ______ smell.

Front 5

Flat sour spoilage does not cause cans to swell as no gas is produced.

Back 5

______ spoilage does not cause cans to swell as no ______ is produced.

Front 6

Mesophilic spoilage happens in under processed or contaminated foods.

Back 6

______ spoilage happens in under processed or contaminated foods.

Front 7

Lower temperatures used with acidic foods.

Some microbes both heat and acid resistant.

Back 7

Lower temperatures used with ______ foods.

Some microbes both ______ and ______ resistant.

Front 8

Aseptic packaging includes plastics or paper treated with hydrogen peroxide, UV light, and electron beams.

Back 8

Aseptic packaging includes plastics or paper treated with ______, ______, and ______.

Front 9

Radiation completely sterilizes food and doesn't change the taste or appearance using gamma rays or electron accelerators and electronic pasteurization.

Back 9

______ completely sterilizes food and doesn't change the taste or appearance using ______ or ______ and ______ pasteurization.

Front 10

Cheese is the curd, casein protein, separated from liquid whey. It is aided by action of Lactococcus and rennin enzyme. It can be ripened or unripened which can be physical or microbial ripening.

Back 10

______ is the curd, ______ protein, separated from liquid ______. It is aided by action of ______ and ______ enzyme. It can be ripened or unripened which can be ______ or ______ ripening.

Front 11

Cheese

Back 11

Front 12

Cheese is classified by degrees of hardness.

Hard cheeses are ripened by lactic acid bacteria in the interior. The longer the incubation time the higher the acidity and sharper the flavor.

Propionibacterium is used in swiss cheese.

Softer cheeses are ripened by aerobic bacterium and molds on the surface.

Penicillium is used in blue cheese.

Back 12

Cheese is classified by degrees of ______.

Hard cheeses are ripened by ______ bacteria in the ______. The longer the incubation time the higher the ______ and sharper the flavor.

______ is used in swiss cheese.

Softer cheeses are ripened by ______ bacterium and ______ on the surface.

Penicillium is used in blue cheese.

Front 13

Other fermented dairy products besides cheese:

Buttermilk
sour cream
yogurt
fermented milk beverages

Created with:
Lactococcus lactis
Streptococcus thermophilus
Lactobacillus bulgaricus

Back 13

Other fermented dairy products besides cheese:

______
______
______
______

Created with:
______
______
______

Front 14

Non-dairy fermentations include:

Sauerkraut
coffee
pickles
soy sauce
chocolate
olives
meat
fish

Using:
Lactococcus
Streptococcus
Lactobacillus
Aspergillus

Back 14

Non-dairy fermentations include:

______
______
______
______
______
______
______
______

Using:
______
______
______
______

Front 15

Bread fermentation uses Saccharomyces cervisiae yeast. Aerobic conditions favor CO2 production through kneading.

Lactic acid bacteria produce tart flavor in sourdough and rye breads.

Back 15

Bread fermentation uses ______ yeast. ______ conditions favor ______ production through kneading.

______ produce tart flavor in ______ and ______ breads.

Front 16

Alcoholic fermentations use yeasts, molds, and bacteria to ferment grains, rice, or fruits. Using Saccharomyces cervisiae, Aspergillus, and Leuconostoc.

Beer and ale require malting, where starch is converted to glucose.

Aspergillus molds used in Sake, which is rice wine.

Back 16

Alcoholic fermentations use ______, ______, and ______ to ferment ______, ______, or ______. Using ______, ______, and ______.

______ and ______ require malting, where ______ is converted to ______.

______ molds used in Sake, which is ______.

Front 17

alcohol

Back 17

Front 18

Wines made from fruit does not require malting.

They use malolactic fermentation with grapes. Leuconostoc convert malic acid into lactic acid.

Distilled spirits involve fermentation of fruits, grains, or vegetables.

Back 18

Wines made from fruit does not require ______.

They use ______ fermentation with ______. ______ convert ______ acid into ______ acid.

Distilled spirits involve fermentation of ______, ______, or ______.

Front 19

Vinegar production requires aerobic bacteria, Acetobacter and Gluconobactor, that oxidize ethanol into acetic acid.

Different flavors are due to different starting materials.

Back 19

Vinegar production requires ______ bacteria, ______ and ______, that oxidize ethanol into ______.

Different flavors are due to different ______.

Front 20

Biotechnology uses rDNA technology.

Industrial fermentation is large scale cultivation of microbes to obtain the microbes themselves or other products.

Back 20

Biotechnology uses ______ technology.

______ fermentation is large scale cultivation of ______ to obtain the ______ themselves or ______.

Front 21

Bioreactors

Back 21

Front 22

Primary metabolites

Back 22

Front 23

Secondary metabolites

Back 23

Front 24

Food additives and supplements include:

amino acids
organic acids - citric acid created using Aspergillus and acetic acid with Acetobacter
vitamins - created using Pseudomonas, Ashbya fungi, and Acetobacter

Back 24

Some industrial products include food additives and supplements such as:
______
______ - ______ created using ______ and ______ with ______
______ - created using ______ , ______ fungi, and ______

Front 25

Microbial enzymes include:

Amylases from Aspergillus, which was the first biological patent.
Pectinase from Clostridium
Proteases
Restriction enzymes and polymerases

Back 25

Microbial enzymes include:

______ from ______ , which was the ______.
______ from ______
______
______ and ______

Front 26

Pharmaceuticals include:

Antibiotics from Streptomyces
Steroids of Cortisone, estrogen, progesterone
Hormones of Insulin and human growth hormone
Vaccines

Back 26

Pharmaceuticals include:

______ from ______
______ of ______, ______, ______
______ of ______ and ______
______

Front 27

Dyes for "Green" jeans

Alternative fuels for renewable resources and bioconversion, turning a biomass into methane, ethanol, and hydrogen.

Back 27

Dyes for "______" jeans

Alternative fuels for ______ and ______ , turning a biomass into ______, ______, and ______.

Front 28

Microorganisms themselves can be the products such as:

Baker's yeast - Saccharomyces cerevisiae
Insecticide - Bacillus thurengenisis, Bt toxin
Frost inhibitor - Pseudomonas syringae

Back 28

Microorganisms themselves can be the products such as:

______ - ______
______ - ______, ______
______ - ______

Front 29

Industrial products

Back 29