1. Bruce V. Hofkin Living in a Microbial World Copyright © Garland Science 2011 Chapter 15 Guess Who’s Coming to Dinner: Microorganisms and Food

2. Belgian Trappist ale larger beer Saccharomyces spp. wild yeast The beginnings of a beautiful friendship Food preservation by microbial activity food spoilage some spices inhibit microbial growth fermentation- food spoilage 저해 Fermented dairy products and grains milk -> yogurt from Central Asia cheese 8 천년 전 Middle East ->Greece -> Rome alcoholic beverages BC4000 Sumerian- wine, beer 생산 bread –Middle East

3. Microorganisms and food production Fungi and bacteria as food mushroom – fruiting body of some fungi ( 주로 Basidiomycetes) Vegemite – extract of Saccharomyces cerevisiae, vegetabler flavorings and spices - invented in 1922 by food technologist Dr. Cyril P. Callister in Autraliafood technologistCyril P. Callister single cell protein- yeast 등, 영양가 향상, 고 핵산함량 - gout ( 통풍 ) cyanobacteria Spirulina – Chad 에서 dihe- 음식 첨가물로 이용

4. Fermentation definition fermentation products- food preservation, new desirable flavors and aromas Fermentation of plant products Bread substrates- sugar Saccharomyces cerevisiae – baker’s yeast (dry yeast) glycolysis -> CO 2, ethanol and others (flavor) sourdough bread 제조 시 - yeast 와 lactic acid bacteria

5. Wine 포도 -> must – SO 2 로 살균 red, rose, white wine Saccharomyces cerevisiae- brewer’s yeast fermentation alcohol content- 7-18% aging filtration / pasteurization bottling sweetness/alcohol content Champagne/sparkling wine -fermentation after bottling wine making is both a science and an art. - oenology

6. Beer malting( 맥아제조 )- substrate barley- saccharification 보리 발아 -> malt 건조, 볶음, 물 첨가 – mashing ( 담금 ) wort ( 맥아즙, 맥즙 ) 에 hop 첨가 boiling liquid wort 분리 후 Saccharomyces 첨가 - 발효 S. carlsbergensis – larger or pilsner beer, bottom termentation Pilsner Urquell- Plzen S. cerevisiae – ale beer, top fermentation alcohol content 3.5-6% filtration/pasteurization carbonation bottling Liquor – distilled alcoholic beverage higher alcohol content and flavors source of sugar - single malt whisk(e)y, blended whiskey vodka, rum, tequilla Liqueur – 혼성주, 재제주

7. Other fermented plant products pickling lactic acid bacteria – Leuconostoc, Lactobacillus, Streptococcus spp. sauerkraut, pickle, olive, kimchi Flavoring agents vinegar - acetic acid bacteria (Acetobacter)- strict aerobic, oxidation not fermentation - meaning of fermentation- biological, industrial - common source of ethanol – fermented apple juice, beer, wine soy sauce - soybean and wheat- Aspergillus 발효 후 salt-tolerant bacteria and yeast citric acid - Aspergillus niger 당밀 분해, 포도당 과당, 구연산 생성

8. Fermented milk products Russia-koumiss, Mongolia-airag 마유주, Kazakhstan-shubat 낙타 Yogurt - Streptococcus thermophilus, Lactobacillus bulgaris - lactic acid 단백질 변성, 응고, 기타 flavors - homolactic, heterolactic fermentation Cheese - types (moisture content, substrate, fermentation, microbes etc.) - 제조 방법 curd( 응유 ) 생성 - 유산균, clotting enzyme rennin ( 송아지 위장, 현재는 세균에서 합성 ) whey( 유청 ) 제거, pH 염도 수분함량 조절 후 성형 - 미숙성 – cream cheese, cottage cheese aging – 세균과 진균 대사산물 - 다양한 flavor, aroma, texture white mold cheese Brie Penicillium candidum, Brevinacterium linens Camembert Penicillium camemberti blue mold cheese Penicillium roqueforti hard cheese- 1 년 이상 숙성, Swiss cheese Propionibacterium Fermented meat products summer sausage, salami- bacteria 접종 cured ham – fungi fermented seal flipper in Alaska -Clostridium botulinum 오염 가능성 fermented fish sauce ( 젖갈 )

9. Production of other foods and dietary supplements Coffee bean- pectin 외피 Erwinia dissolvens - pectinase 이용 분해 Dietary supplements -vitamins – 세균과 진균 대사, 합성, bioconversion -amino acids NutraSweet ® - aspartame- asparagine, phenylalanine, 설탕의 200 배 당도 lysine – 식품, 사료 첨가제, Brevibacterium glutamic acid- MSG -probiotics- product consisting of living bacteria promoting overall health 음식 소화, 생리활성물질 ( 항암성분 등 ) 생성 등의 효과 - 많은 경우 아직 작용방법 불분명 Time to eat sauerkraut, pickle, baggle, yogurt, feta cheese, Vegemite