Fermented Foods

1
Fermented Foods

• Food Microbiology

2
Fermentation

• Definition
• Shelf-life
• Flavors
• Nutritional Value
• Intrinsic and Extrinsic Factors

3
Lactic Acid Bacteria

• Carnobacterium
• Enterococcus
• Lactococcus
• Lactobacillus
• Lactospaera
• Leuconostoc

• Oenococcus
• Pediococcus
• Streptococcus
• Teragenococcus
• Vagococcus
• Weissella

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Two Groups

• Homofermentative
• Produce ONLY Lactic Acid
• Little flavor little aroma
• Important Species
• Heterofermentative
• Produce Lactic Acid, Acetic Acid and Carbon
  Dixoxide
• Aroma and Flavor
• Important Species

5
Important Species

• Homofermentative
• High Temperature
• Low Temperature
• Heterofermentative

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History

• Preservation
• Back-Slopping
• Fermented to Fresh
• New Technology
• Use of Starter Cultures

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Requirements for Good Starter Cultures

• Activity
• Stable Metabolism
• No Objectionable Characteristics

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Types of Starter Cultures

• Single Strain
• One strain of one species
• Mixed or Multiple Strains
• More then one strain of 1 Species
• Bacteriophage
• Multiple Species

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Use of Starter Cultures

• Butter, Buttermilk, Sour Cream
• Yogurt
• Kefir
• Acidophilus Milk
• Cheeses

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No Starter Culture

• Sauerkraut
• Olives
• Pickles
• Chocolate
• Some Cheeses
• Raw vs. Pasteurized milk
• Sourdough Bread

11
Beer, Ale and Wine

• Brewing Beer, Ale, Lager
• Malt
• Wort
• Fermentation
• Wines
• Fermentable Sugars
• Crush
• Must
• Fermentation
• Rack