2. Lesson 1.3 The Good Samaritans Definitions and templates for: Case Notes 1.3 Investigation Activity 1.3

3. Beneficial microorganisms Helpful bacteria and fungi that are either added or naturally occur in foods. Create unique flavors and textures or improve the body’s ability to digest foods or fight disease. Definition

4. Bacteria The most important bacteria used in food production are the Lactobacillaceae family. This family produces lactic acid from carbohydrates, resulting in changes in certain foods. Example: milk to yogurt.

5. Yeast The most beneficial yeasts for food production are from the genus Saccharomyces. Yeasts produce desirable chemical reactions. Example: leavening of bread and production of alcohol.

6. Molds  Molds from the genus Penicillium are associated with the ripening and flavor of cheeses.

7. Case Notes 1.3

8. Investigation Activity 1.3

9. National GAPs Program © 2007 Department of Food Science Department of Education Cornell University Ithaca, NY 14853 www.gaps.cornell.edu