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4. Wine, Beer, and Alcohol Vinegar Citric Acid and Other Organic Compounds Edible Fungi Edible Algae Microbes and Dairy Products The Microbiology of Food Industrial Microbiology > The Microbiology of Food Free to share, print, make copies and changes. Get yours at www.boundless.com www.boundless.com/microbiology?campaign_content=book_5759_section_214&campaign_term=Microbiology&utm_campaign=powerpoint&utm_ medium=direct&utm_source=boundless

5. Yeasts are the main fermentor and alcohol producer in the production of wine, beer and other alcohol drinks. The main yeast species used is Saccharomyces cerevisiae. It ferments the sugars, coming from different sources, e.g., grapes for wine, barley for beer, to alcohol and carbon dioxide. Both wild and cultivated strains are used. The species or strains used in the fermentation play an important role in giving the final taste properties of the drink. Wine, Beer, and Alcohol Free to share, print, make copies and changes. Get yours at www.boundless.com www.boundless.com/microbiology/textbooks/alternative-to-microbiology-a-systems-approach-3rd-marjorie-kelly-cowan-0077431197- 9780077431198/industrial-microbiology-25/the-microbiology-of-food-214/wine-beer-and-alcohol-984- 11101?campaign_content=book_5759_section_214&campaign_term=Microbiology&utm_campaign=powerpoint&utm_medium=direct&utm_sourc e=boundless Wine grapes View on Boundless.com Industrial Microbiology > The Microbiology of Food

6. The fermentation of alcohol requires oxygen and its availability can determine the rate of vinegar production. The main genus used for vinegar fermentation is Acetobacter sp. since the final product of its fermentation can contain acetic acid as high as 20%. Some of the most common uses of vinegar are in food preparation, as a cleaning agent, and as a medicine. Vinegar Free to share, print, make copies and changes. Get yours at www.boundless.com www.boundless.com/microbiology/textbooks/alternative-to-microbiology-a-systems-approach-3rd-marjorie-kelly-cowan-0077431197- 9780077431198/industrial-microbiology-25/the-microbiology-of-food-214/vinegar-985- 5924?campaign_content=book_5759_section_214&campaign_term=Microbiology&utm_campaign=powerpoint&utm_medium=direct&utm_source =boundless Mother of vinegar View on Boundless.com Industrial Microbiology > The Microbiology of Food

7. The major industrial producer of citric acid is the mold Aspergillus niger. It has the ability to produce citric acid in high quantities and exports it outside the cells. Citric acid is used in the food, chemical and pharmaceutical industries. Citric Acid and Other Organic Compounds Free to share, print, make copies and changes. Get yours at www.boundless.com www.boundless.com/microbiology/textbooks/alternative-to-microbiology-a-systems-approach-3rd-marjorie-kelly-cowan-0077431197- 9780077431198/industrial-microbiology-25/the-microbiology-of-food-214/citric-acid-and-other-organic-compounds-986- 5553?campaign_content=book_5759_section_214&campaign_term=Microbiology&utm_campaign=powerpoint&utm_medium=direct&utm_source =boundless Colonies of Aspergillus niger View on Boundless.com Industrial Microbiology > The Microbiology of Food

8. The single cell yeast species, Saccharomyces cerevisiae, has been used as the major leavening agent in making bread for thousands of years. Different species of the mold Penicillium are added to milk or curd when making soft cheese to produce blue cheese. Mushrooms have fleshy fruit body with certain aroma and flavors as well as good nutritional properties and are used mostly as food. Edible Fungi Free to share, print, make copies and changes. Get yours at www.boundless.com www.boundless.com/microbiology/textbooks/alternative-to-microbiology-a-systems-approach-3rd-marjorie-kelly-cowan-0077431197- 9780077431198/industrial-microbiology-25/the-microbiology-of-food-214/edible-fungi-987- 11102?campaign_content=book_5759_section_214&campaign_term=Microbiology&utm_campaign=powerpoint&utm_medium=direct&utm_sourc e=boundless Saccharomyces cerevisiae View on Boundless.com Industrial Microbiology > The Microbiology of Food

9. Algae are a very diverse group of generally simple unicellular or multicellular eukaryotic organisms. Algae are of excellent nutritional value since they contain complete protein, fiber, and sometimes high levels of omega-3 fatty acids, many vitamins and minerals. Some compounds that are used as additives in the food industry are isolated from algae. Edible Algae Free to share, print, make copies and changes. Get yours at www.boundless.com www.boundless.com/microbiology/textbooks/alternative-to-microbiology-a-systems-approach-3rd-marjorie-kelly-cowan-0077431197- 9780077431198/industrial-microbiology-25/the-microbiology-of-food-214/edible-algae-988- 7117?campaign_content=book_5759_section_214&campaign_term=Microbiology&utm_campaign=powerpoint&utm_medium=direct&utm_source =boundless Sea grapes View on Boundless.com Industrial Microbiology > The Microbiology of Food

10. The fermentation is usually performed by lactic acid bacteria which ferment the lactose in milk and convert it to lactic acid leading to precipitation of the proteins. There is a tremendous variety of fermented dairy products in many regions in the world. The properties of each product depend on the local strains used for the fermentation. Many lactic acid bacteria have also been investigated for medicinal health benefits in the past few decades but so far the results are inconclusive. Microbes and Dairy Products Free to share, print, make copies and changes. Get yours at www.boundless.com www.boundless.com/microbiology/textbooks/alternative-to-microbiology-a-systems-approach-3rd-marjorie-kelly-cowan-0077431197- 9780077431198/industrial-microbiology-25/the-microbiology-of-food-214/microbes-and-dairy-products-989- 10909?campaign_content=book_5759_section_214&campaign_term=Microbiology&utm_campaign=powerpoint&utm_medium=direct&utm_sourc e=boundless Turkish cacik View on Boundless.com Industrial Microbiology > The Microbiology of Food

11. Free to share, print, make copies and changes. Get yours at www.boundless.com Appendix

12. Key terms complete protein Complete protein (whole protein) is a protein that contains all of the nine essential amino acids. curd Curd is the solid coagulated fraction of milk after it has been digested with enzymes or treated with sour substances. gangrene The death of tissue due to reduced blood supply as a result of infection or a blocked blood vessel. leavening agent An organism or compound that can make dough rise and produce soft bread. molasses Molasses is viscous syrup produced from a variety of sources, such as sugar beets, sugarcane and grapes. must The unfermented grape juice of crushed grapes that contains fruit, seeds and skins. rennet Enzymes derived from mammalian stomachs that contain proteases and lipase. starter culture Starter culture consists of live microorganisms with some medium used to start fermentation or growth in a fresh new medium (substrate). whey The remaining liquid after milk curdling. Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology

13. Mother of vinegar Mother of vinegar is used as a starter culture for vinegar production. It is made of a specific cellulose and acetic acid bacteria Free to share, print, make copies and changes. Get yours at www.boundless.com Wikipedia. "Essigmutter 01." CC BY-SA http://en.wikipedia.org/wiki/File:Essigmutter_01.jpg#filelinks View on Boundless.comCC BY-SAhttp://en.wikipedia.org/wiki/File:Essigmutter_01.jpg#filelinksView on Boundless.com Industrial Microbiology

14. Turkish cacik A yogurt dish made of plain yogurt and cucumbers. Free to share, print, make copies and changes. Get yours at www.boundless.com Wikipedia. "Cacik-1." CC BY-SA http://en.wikipedia.org/wiki/File:Cacik-1.jpg View on Boundless.comCC BY-SAhttp://en.wikipedia.org/wiki/File:Cacik-1.jpgView on Boundless.com Industrial Microbiology

15. Saccharomyces cerevisiae Single cells of baker's yeasts under a light microscope. Total magnification is 1,500 x; gradation marks are 1 µm apart Free to share, print, make copies and changes. Get yours at www.boundless.com Wikipedia. "20100911 232323 Yeast Live." CC BY-SA http://en.wikipedia.org/wiki/File:20100911_232323_Yeast_Live.jpg View on Boundless.comCC BY-SAhttp://en.wikipedia.org/wiki/File:20100911_232323_Yeast_Live.jpgView on Boundless.com Industrial Microbiology

16. Colonies of Aspergillus niger The black dots covering the colonies are Aspergillus spores. The growth medium is Saboraud's Dextrose Agar (SDA) Free to share, print, make copies and changes. Get yours at www.boundless.com Wikipedia. "Aspergillus niger on SDA." CC BY-SA http://en.wikipedia.org/wiki/File:Aspergillus_niger_on_SDA.JPG View on Boundless.comCC BY-SAhttp://en.wikipedia.org/wiki/File:Aspergillus_niger_on_SDA.JPGView on Boundless.com Industrial Microbiology

17. Sea grapes Sea grapes (Caulerpa lentillifera) is a type of seaweed consumed raw as a salad or snack Free to share, print, make copies and changes. Get yours at www.boundless.com Wikipedia. "Umibudou at Miyakojima01s3s2850." CC BY-SA http://en.wikipedia.org/wiki/File:Umibudou_at_Miyakojima01s3s2850.jpg View on Boundless.comCC BY-SAhttp://en.wikipedia.org/wiki/File:Umibudou_at_Miyakojima01s3s2850.jpgView on Boundless.com Industrial Microbiology

18. Wine grapes The white film that covers the grapes contains wild yeasts. Free to share, print, make copies and changes. Get yours at www.boundless.com Wikimedia. "Wine Grapes with dusting that contains yeast." CC BY-SA http://commons.wikimedia.org/wiki/File:Wine_Grapes_with_dusting_that_contains_yeast.jpg View on Boundless.comCC BY-SAhttp://commons.wikimedia.org/wiki/File:Wine_Grapes_with_dusting_that_contains_yeast.jpg View on Boundless.com Industrial Microbiology

19. Boletus edulis An edible wild mushroom widely distributed in the Northern Hemisphere and artificially introduced to the Southern Hemisphere Free to share, print, make copies and changes. Get yours at www.boundless.com Wikimedia. "Mushrooms ml." CC BY-SA http://commons.wikimedia.org/wiki/File:Mushrooms_ml.jpg View on Boundless.comCC BY-SAhttp://commons.wikimedia.org/wiki/File:Mushrooms_ml.jpgView on Boundless.com Industrial Microbiology

20. Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology All of the following are steps in wine-making EXCEPT: A) aging of wine B) crushing of grapes C) sugar converted to ethanol D) malt formation

21. Free to share, print, make copies and changes. Get yours at www.boundless.comwww.boundless.com Boundless - LO. "Boundless." CC BY-SA 3.0 http://www.boundless.com/CC BY-SA 3.0http://www.boundless.com/ Industrial Microbiology All of the following are steps in wine-making EXCEPT: A) aging of wine B) crushing of grapes C) sugar converted to ethanol D) malt formation

22. Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology Vinegar production consists of: A) aerobic fermentation B) anaerobic fermentation C) anaerobic fermentation followed by aerobic fermentation D) aerobic followed by anaerobic fermentation

23. Free to share, print, make copies and changes. Get yours at www.boundless.comwww.boundless.com Boundless - LO. "Boundless." CC BY-SA 3.0 http://www.boundless.com/CC BY-SA 3.0http://www.boundless.com/ Industrial Microbiology Vinegar production consists of: A) aerobic fermentation B) anaerobic fermentation C) anaerobic fermentation followed by aerobic fermentation D) aerobic followed by anaerobic fermentation

24. Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology The major industrial producer of citric acid is: A) Aspergillus niger B) Corynebacterium glutamicum C) Lactobacillus bulgaricus D) Streptococcus lactis

25. Free to share, print, make copies and changes. Get yours at www.boundless.comwww.boundless.com Boundless - LO. "Boundless." CC BY-SA 3.0 http://www.boundless.com/CC BY-SA 3.0http://www.boundless.com/ Industrial Microbiology The major industrial producer of citric acid is: A) Aspergillus niger B) Corynebacterium glutamicum C) Lactobacillus bulgaricus D) Streptococcus lactis

26. Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology Which of the following pairs is incorrect? A) Saccharomyces cerevisiae: baker's yeast B) Penicillum mold: penicillin C) Penicillum: blue cheese D) Brevibacterium linens: leavening agent

27. Free to share, print, make copies and changes. Get yours at www.boundless.comwww.boundless.com Boundless - LO. "Boundless." CC BY-SA 3.0 http://www.boundless.com/CC BY-SA 3.0http://www.boundless.com/ Industrial Microbiology Which of the following pairs is incorrect? A) Saccharomyces cerevisiae: baker's yeast B) Penicillum mold: penicillin C) Penicillum: blue cheese D) Brevibacterium linens: leavening agent

28. Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology Which of the following IS NOT found in algae? A) cholesterol B) omega-3 fatty acids C) Vitamin B1 D) magnesium

29. Free to share, print, make copies and changes. Get yours at www.boundless.comwww.boundless.com Boundless - LO. "Boundless." CC BY-SA 3.0 http://www.boundless.com/CC BY-SA 3.0http://www.boundless.com/ Industrial Microbiology Which of the following IS NOT found in algae? A) cholesterol B) omega-3 fatty acids C) Vitamin B1 D) magnesium

30. Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology Milk fermentation to produce cheese is done initially by inoculating with: A) Saccharomyces cerevisiae B) Acetobacter C) Lactobacillus species D) Streptococcus thermophilus

31. Free to share, print, make copies and changes. Get yours at www.boundless.comwww.boundless.com Boundless - LO. "Boundless." CC BY-SA 3.0 http://www.boundless.com/CC BY-SA 3.0http://www.boundless.com/ Industrial Microbiology Milk fermentation to produce cheese is done initially by inoculating with: A) Saccharomyces cerevisiae B) Acetobacter C) Lactobacillus species D) Streptococcus thermophilus

32. Attribution Wikipedia. "Citric acid." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Citric_acidCC BY-SA 3.0http://en.wikipedia.org/wiki/Citric_acid Wikipedia. "Aspergillus niger." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Aspergillus_nigerCC BY-SA 3.0http://en.wikipedia.org/wiki/Aspergillus_niger Wikipedia. "Monosodium glutamate." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Monosodium_glutamateCC BY-SA 3.0http://en.wikipedia.org/wiki/Monosodium_glutamate Wikipedia. "Penicillium." CC BY-SA 3.0 http://en.wikipedia.org/wiki/PenicilliumCC BY-SA 3.0http://en.wikipedia.org/wiki/Penicillium Wikipedia. "Corynebacterium." CC BY-SA 3.0 http://en.wikipedia.org/wiki/CorynebacteriumCC BY-SA 3.0http://en.wikipedia.org/wiki/Corynebacterium Wikipedia. "molasses." CC BY-SA 3.0 http://en.wikipedia.org/wiki/molassesCC BY-SA 3.0http://en.wikipedia.org/wiki/molasses Wikipedia. "Acetic acid." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Acetic_acidCC BY-SA 3.0http://en.wikipedia.org/wiki/Acetic_acid Wikipedia. "Vinegar." CC BY-SA 3.0 http://en.wikipedia.org/wiki/VinegarCC BY-SA 3.0http://en.wikipedia.org/wiki/Vinegar Wikipedia. "Acetic acid bacteria." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Acetic_acid_bacteriaCC BY-SA 3.0http://en.wikipedia.org/wiki/Acetic_acid_bacteria Wikipedia. "Mother of vinegar." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Mother_of_vinegarCC BY-SA 3.0http://en.wikipedia.org/wiki/Mother_of_vinegar Wikipedia. "starter culture." CC BY-SA 3.0 http://en.wikipedia.org/wiki/starter%20cultureCC BY-SA 3.0http://en.wikipedia.org/wiki/starter%20culture Wikipedia. "Algae." CC BY-SA 3.0 http://en.wikipedia.org/wiki/AlgaeCC BY-SA 3.0http://en.wikipedia.org/wiki/Algae Wikipedia. "Edible seaweed." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Edible_seaweedCC BY-SA 3.0http://en.wikipedia.org/wiki/Edible_seaweed Wikipedia. "complete protein." CC BY-SA 3.0 http://en.wikipedia.org/wiki/complete%20proteinCC BY-SA 3.0http://en.wikipedia.org/wiki/complete%20protein Wikipedia. "Kefir." CC BY-SA 3.0 http://en.wikipedia.org/wiki/KefirCC BY-SA 3.0http://en.wikipedia.org/wiki/Kefir Wikipedia. "Lassi." CC BY-SA 3.0 http://en.wikipedia.org/wiki/LassiCC BY-SA 3.0http://en.wikipedia.org/wiki/Lassi Wikipedia. "Sour cream." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Sour_creamCC BY-SA 3.0http://en.wikipedia.org/wiki/Sour_cream Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology

33. Wikipedia. "Cheese." CC BY-SA 3.0 http://en.wikipedia.org/wiki/CheeseCC BY-SA 3.0http://en.wikipedia.org/wiki/Cheese Wikipedia. "Yogurt." CC BY-SA 3.0 http://en.wikipedia.org/wiki/YogurtCC BY-SA 3.0http://en.wikipedia.org/wiki/Yogurt Wikipedia. "Fermented milk products." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Fermented_milk_productsCC BY-SA 3.0http://en.wikipedia.org/wiki/Fermented_milk_products Wikipedia. "Buttermilk." CC BY-SA 3.0 http://en.wikipedia.org/wiki/ButtermilkCC BY-SA 3.0http://en.wikipedia.org/wiki/Buttermilk Wikipedia. "rennet." CC BY-SA 3.0 http://en.wikipedia.org/wiki/rennetCC BY-SA 3.0http://en.wikipedia.org/wiki/rennet Wikipedia. "whey." CC BY-SA 3.0 http://en.wikipedia.org/wiki/wheyCC BY-SA 3.0http://en.wikipedia.org/wiki/whey Wikipedia. "Probiotic." CC BY-SA 3.0 http://en.wikipedia.org/wiki/ProbioticCC BY-SA 3.0http://en.wikipedia.org/wiki/Probiotic Wikipedia. "Lactic acid bacteria." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Lactic_acid_bacteriaCC BY-SA 3.0http://en.wikipedia.org/wiki/Lactic_acid_bacteria Wikipedia. "Beer." CC BY-SA 3.0 http://en.wikipedia.org/wiki/BeerCC BY-SA 3.0http://en.wikipedia.org/wiki/Beer Wikipedia. "Yeast." CC BY-SA 3.0 http://en.wikipedia.org/wiki/YeastCC BY-SA 3.0http://en.wikipedia.org/wiki/Yeast Wikipedia. "Wine." CC BY-SA 3.0 http://en.wikipedia.org/wiki/WineCC BY-SA 3.0http://en.wikipedia.org/wiki/Wine Wikipedia. "Alcoholic beverage." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Alcoholic_beverageCC BY-SA 3.0http://en.wikipedia.org/wiki/Alcoholic_beverage Wikipedia. "Red wine." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Red_wineCC BY-SA 3.0http://en.wikipedia.org/wiki/Red_wine Wikipedia. "must." CC BY-SA 3.0 http://en.wikipedia.org/wiki/mustCC BY-SA 3.0http://en.wikipedia.org/wiki/must Wikipedia. "Truffle (fungus)." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Truffle_(fungus)CC BY-SA 3.0http://en.wikipedia.org/wiki/Truffle_(fungus) Wikipedia. "Bread." CC BY-SA 3.0 http://en.wikipedia.org/wiki/BreadCC BY-SA 3.0http://en.wikipedia.org/wiki/Bread Wikipedia. "Roquefort cheese." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Roquefort_cheeseCC BY-SA 3.0http://en.wikipedia.org/wiki/Roquefort_cheese Wikipedia. "Fungus." CC BY-SA 3.0 http://en.wikipedia.org/wiki/FungusCC BY-SA 3.0http://en.wikipedia.org/wiki/Fungus Wikipedia. "Edible mushroom." CC BY-SA 3.0 http://en.wikipedia.org/wiki/Edible_mushroomCC BY-SA 3.0http://en.wikipedia.org/wiki/Edible_mushroom Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology

34. Wikipedia. "Shiitake." CC BY-SA 3.0 http://en.wikipedia.org/wiki/ShiitakeCC BY-SA 3.0http://en.wikipedia.org/wiki/Shiitake Wikipedia. "Bread." CC BY-SA 3.0 http://en.wikipedia.org/wiki/BreadCC BY-SA 3.0http://en.wikipedia.org/wiki/Bread Wikipedia. "Mold." CC BY-SA 3.0 http://en.wikipedia.org/wiki/MoldCC BY-SA 3.0http://en.wikipedia.org/wiki/Mold Wikipedia. "leavening agent." CC BY-SA 3.0 http://en.wikipedia.org/wiki/leavening%20agentCC BY-SA 3.0http://en.wikipedia.org/wiki/leavening%20agent Wikipedia. "gangrene." CC BY-SA 3.0 http://en.wikipedia.org/wiki/gangreneCC BY-SA 3.0http://en.wikipedia.org/wiki/gangrene Wikipedia. "curd." CC BY-SA 3.0 http://en.wikipedia.org/wiki/curdCC BY-SA 3.0http://en.wikipedia.org/wiki/curd Free to share, print, make copies and changes. Get yours at www.boundless.com Industrial Microbiology