1. Food Fermentation Aerobic Anaerobic Anaerobic respiration Bacilli
Bacteria
Brine
Cocci
Curd
Fermentation
Fungus
Halophilic
Lipolytic
Microbe
Microbiology
Microorganism
Mold
Pasteurization
Proteolytic
Spore
Yeast

2. Reasons for Food Fermentation
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Reasons for Food Fermentation
Food lasts longer
Meats
Cultured milk products
Pickles
Wider variety of foods worldwide
Cheeses
Sauces
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3. Reasons for Food Fermentation
Nutritive Value
More calcium in cheese
Cottage cheese has more protein than milk
Sauerkraut has more iron and calcium than cabbage
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4. Types of Fermentation Yeast Fermentation Very old form of fermentation
Saccharomyces cerevisiae is the most common yeast used – feeds on sugars, honeys, syrups
Breads, wines, and other alcohol beverages are produced with yeast fermentation procedures
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5. Types of Fermentation
Bacterial Fermentation – fermentation by microbes, not yeast
Lactic acid
Cheese
Cultured dairy products
Meats
Olives
Pickles
Sauerkraut
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

6. Types of Fermentation
Bacterial Fermentation – fermentation by microbes, not yeast
Proteolytic
Bacteria are used to break down protein instead of carbohydrates
Used in cocoa and chocolate production
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

7. Types of Fermentation
Bacterial Fermentation – fermentation by microbes, not yeast
Acetic acid
Two step process – First, yeast is added to a food in an anaerobic condition to feed on sugars and release alcohols – Second, Acetobacter bacteria are added to the food product to produce acetic acid
Vinegar
Candied citron
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

8. Types of Fermentation
Mold Fermentation – inoculating foods with a mold which helps to alter the texture of foods or age foods
Blue cheese, Gorgonzola cheese
Soy Sauce
Tempeh
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.