Industrial Microbiology

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Presentation transcript:

Industrial Microbiology 17.4-5

17.4.1 Wine, Beer and Alcohol Fermentation (Anaerobic) Yeast + Sugar Wine-grapes Beer-barley & wheat Sake-rice Whisky-barley, corn, rye & wheat

17.4.2 & 3 Vinegar & Citric Acid Vinegar = acetic acid Fermentation of alcohol (aerobic) Citric Acid-preservative

17.4.4 & 5 Edible Fungi & Algae Yeast-sac Fungi, bread, beverages Molds-cheese Mushrooms Marine seaweeds-very high in nutrient value, used to make agar & ice cream

17.4.6 Dairy Products Yogurt Cheese Sour cream Buttermilk

17.5 Food Preservation Fermented Foods- anaerobic Food Preservation Enrichment & Preservation Food Preservation Preservatives Drying & Smoking Salting or Sugar Refrigeration & Freezing Vacuum-packaging

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