1. Industrial Microbiology 17.4-5

2. 17.4.1 Wine, Beer and Alcohol Fermentation (Anaerobic) Yeast + Sugar
Wine-grapes
Beer-barley & wheat
Sake-rice
Whisky-barley, corn, rye & wheat

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

4. 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

5. Dairy Products
Yogurt
Cheese
Sour cream
Buttermilk

6. 17.5 Food Preservation Fermented Foods- anaerobic Food Preservation
Enrichment & Preservation
Food Preservation
Preservatives
Drying & Smoking
Salting or Sugar
Refrigeration & Freezing
Vacuum-packaging