Lecture+25+LAB+and+complex+fermentations+_color_

Lecture+25+LAB+and+complex+fermentations+_color_ - March 14...

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March 14 LAB and 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 Review session for final: March 20 th 3:30 – 5:30 in Wellman 2 FINAL EXAM: March 21 st from 1 – 3 pm Midterm 2 returned TODAY at end of class average: 64% “B” range is an approximate total score of 140 points LAB fermentations FST104 March 14, 2012
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Kefir Originally made by shepherds carrying milk in leather pouches who found that their milk fermented naturally. Origin: Balkan mountains Kefir grains contain: LAB which ferment lactose to lactic acid Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus kefir yeast which ferments lactose to ethanol (2%) and CO 2 Saccharomyces kefir Meat and Vegetable Fermentations Chop Salt Spice Pack Release nutrients (glucose) Leaching of sugars; protection from spoilage Microbial growth promoters (Mn 2+ ) or inhibitors Microaerophilic/anaerobic environment
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Lecture+25+LAB+and+complex+fermentations+_color_ - March 14...

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