Food Micro Exam 1 notes

Food Micro Exam 1 notes - converted to fermentable...

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Cheeses L. monocytogenes survives cheese manufacturing and ripening b/c of its temp hardiness, ability to grow in the cold, and salt tolerance. During manufacturing, L. monocytogenes is concentrated in the cheese curd. L. monocytogenes can grow in Camembert cheese, die gradually in Cheddar or Colby cheeses, or decrease rapidly during early ripening and then stabilize in blue cheese. Can grow in feta cheese and die in cottage cheese. Beer -hops (flavor and antimicrobial activity), yeast (produce alcohol and CO2), water, malt (fermentable carbohydrate) -Process -malting: enzymes that make fermentable sugars are produces; the starch in the barley is
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Unformatted text preview: converted to fermentable carbohydrates-mashing: hot water is used to solubilize nutrients and enzymes to make “sweet” wort-wort boiling: boiling the wort and hops extracts flavor compounds-fermentation: the yeasts convert the fermentable sugars to alcohol-postfermentation process: beer is aged, clarified, bottled, and pasteurized-Homofermentative bacteria only make lactic acid-Heterofermentative bacteria make lactic acid, ethanol, CO2, and acetic acid. (contributes to flavor)-Vinegar production is an oxidative fermentation...
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