Lecture+23+lactic+acid+bacteria+_color_

Lecture+23+lactic+acid+bacteria+_color_ - Lactic acid...

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Lactic acid bacteria and lactic fermentations FST104 March 9, 2012 Remaining lectures in FST104 Today: Introduction to fermentation and lactic acid bacteria March 12 Dairy and plant fermentations March 14 Complex fermentations March 16 Gut microbiology and probiotics (and course evaluations) March 19 Legislation and Regulations (Dr. Linda Harris) Practice final exam now on the SmartSite Midterm 2 returned next Wednesday in class 1 more quiz Extra credit report no later than in class on Wednesday March 14 Review session for final: March 20 th 3:30 – 5:30 in Wellman 2 FINAL EXAM: March 21 st from 1 – 3 pm
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What is fermentation? Energy metabolism without an electron transport chain Process of making a food in which the characteristic properties of the food are the result of extensive microbial growth Large scale growth of microbes for specific products (whether oxygen is present or not) We eat many types of fermented food
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Casu marzu Sheep cheese popular on the Italian island of Sardinia. The name means "rotten cheese" or, as it is known colloquially, "maggot cheese," since it is literally riddled with live insect larvae. To make maggot cheese you start with a slab of local sheep cheese, pecorino sardo, but then let it go beyond normal fermentation to a stage most would consider infested decomposition (because, well, it is). The larvae of the cheese fly (Piophila casei) are added to the cheese, and the acid from their digestive systems breaks down the cheese's fats, making the final product soft and fluid. By the time it is ready for consumption, casu marzu contains thousands of larvae. Locals consider it unsafe to eat casu marzu
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