Food Fermentation Aerobic Anaerobic Anaerobic respiration Bacilli Bacteria Brine Cocci Curd Fermentation Fungus Halophilic Lipolytic Microbe Microbiology Microorganism Mold Pasteurization Proteolytic Spore Yeast

Reasons for Food Fermentation Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. Reasons for Food Fermentation Food lasts longer Meats Cultured milk products Pickles Wider variety of foods worldwide Cheeses Sauces Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Reasons for Food Fermentation Nutritive Value More calcium in cheese Cottage cheese has more protein than milk Sauerkraut has more iron and calcium than cabbage Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Fermentation Yeast Fermentation Very old form of fermentation Saccharomyces cerevisiae is the most common yeast used – feeds on sugars, honeys, syrups Breads, wines, and other alcohol beverages are produced with yeast fermentation procedures Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Fermentation Bacterial Fermentation – fermentation by microbes, not yeast Lactic acid Cheese Cultured dairy products Meats Olives Pickles Sauerkraut Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Fermentation Bacterial Fermentation – fermentation by microbes, not yeast Proteolytic Bacteria are used to break down protein instead of carbohydrates Used in cocoa and chocolate production Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Fermentation Bacterial Fermentation – fermentation by microbes, not yeast Acetic acid Two step process – First, yeast is added to a food in an anaerobic condition to feed on sugars and release alcohols – Second, Acetobacter bacteria are added to the food product to produce acetic acid Vinegar Candied citron Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Fermentation Mold Fermentation – inoculating foods with a mold which helps to alter the texture of foods or age foods Blue cheese, Gorgonzola cheese Soy Sauce Tempeh Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.