fermented_foods

fermented_foods - Homo and Heterofermentative Lactic Acid...

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Homo- and Heterofermentative Lactic Acid Bacteria Homofermentative Heterofermentative Lactobacillus Lactobacillus L. acidophlus L brevis L. alimentarius L. buchneri L. bulgaricus L. cellobiosus L. casei L. coprophilus L. coryniformis L. fermentum L. curvatus L. hilgardii L. delbrueckii L. sanfrancisco L. helveticus L. trichoides L. jugurti L. fructivorans L. jensenii L. pontis L. lactis Leuconostoc L. leichmannii L. cremoris L. plantarum L. dextranicum L. salivarius L. lactis Pediococcus L. mesenteroides P. acidilactici L. gelidum P. cerevisiae L. carnosum P. pentosaceus L. mesenteroides subsp. mesenteroides P. inopinatus L. mesenteroides subsp. cremoris P. parvulus L. mesenteroides subsp. dextranicum Tetragenococcus L. argentinum T. halophilus L citreum T. muriaticus L. fallax Streptococcus L. pseudomesenteroides S. bovis Carnobacterium S. thermophilus C. divergens Lactococcus C. mobile L. lactis subsp. lactis biovar diacetylactis C. galliarum L. lactis subsp. cremoris C. piscicola L. lactis subsp. hordniae Weissella L. garvieae W. confusa L. plantarum W. hellnica L. raffinolactis W. hafotolerans Vagococcus W. kandleri V. fIuvialis W. minor V. safmoninarum W. paramesenteroides W. viridescens Oenococcus O. oeni (From Jay. 2000) Harrison, FDST 4030/6030 November 7, 2004 2 Ecological factors affecting fermentation of vegetables (Doyle, et al, 2002) F The fermentation substrate consists of solids in a liquid environment
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Brine can be circulated by a pump, distributing the microorganisms as well as the sodium chloride and the released nutrients F Within the vegetable pieces, mass transfer can only occur by diffusion F Microorganisms originating from the raw material are distributed throughout the fermentation stock F Salmonella , clostridia, Listeria sp., and other undesirable microorganisms are probably present F Raw materials are rich in nutrients, growth factors, and minerals
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This note was uploaded on 04/08/2011 for the course FDST 4080 taught by Professor Pegg during the Winter '10 term at UGA.

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fermented_foods - Homo and Heterofermentative Lactic Acid...

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