Beverages Study Guide
1. Name some genera of common yeast, fungi, and bacteria used in commercial food
or beverage fermentation:
2. Make a list of fermented beverages, substrate used, and country of origin (both
alcoholic and non-alcoholic):
Microbiology: Its a
in 1980s by
Kombucha is a fermented beverage that originated in Asia thousands of years ago. In fact, in
Asia kombucha mothers are passed down through families much like family jewels and
herilooms. Kombucha is made from a highly sweet tea, which is then
FTEC 210, Fall 2014
Food Safety & Fermentation
Marisa Bunning, PhD
Food Science and Human Nutrition
Extension Food Safety Specialist
A few definitions
Food Safety monitoring food to ensure that it
will not cause illness
Foodborne Illness (FBI) any
FTEC 210 Final Project Plan
Form must be typed. Due Date: October 7, 2014
What product will you develop for this project?
a. Based on a lab activity? Which one?
b. Other product we did not make?
Attach a recipe you will foll
INTRODUCTION TO FERMENTATION
What are some fermented
foods and drinks?
FERMENTATION OR ZYMOSIS
The transformative action of microorganisms
A process in which a microorganism transforms
food into other products, usually thro
LAB ACTIVITY WEEK 4:
LEARNING OBJECTIVES AND BACKGROUND
Use the tibicos SCOBY (Symbiotic Community of Bacteria and Yeast) for sour tonic beverage
Explain functions of the ingredients (tibicos, sugar, water).
Compare the effect of s