MIC430 - Food Microbiology and Biotechnology
MIC430 Final Exam Latest 2024.2025 Complete
Exam Question And Answer Graded A+ Fall.
Spring
What is fermentation to a food microbiologist?
a process that alters food properties
What are food properties that can be altered by fermentation?
Acid production, unique flavors, texture modification, nutrient bioavailability
Example of food property that is altered by food fermentation
milk fermented into yogurt
- smells sour
- texture change
- result of acid production
How many types of fermented foods exist?
>3500 types
,MIC430 - Food Microbiology and Biotechnology
Natural fermentation vs controlled fermentation
Natural = starter culture added/ only use raw materials
controlled = consistent product is the result; the product is pasteurized, microflora is
killed, then starter culture is added
Natural Fermentation example
pickles!
- have enough lactobacillus
Controlled Fermentation example
yogurt and cheeses
What is back slopping?
a small batch of previously fermented products is added into the raw ingredient to
initiate the process of fermentation
- used to make yogurt
Uses of Fermentation? (7 uses)
1.) preserve vegetables and fruits
, MIC430 - Food Microbiology and Biotechnology
2.) flavor, aroma, and texture
3.) destroy naturally occurring toxins
4.) improve digestibility (legumes)
5.) enrich products with desired microbes
6.) create new products
7.) increase dietary value
What are starter cultures?
microorganisms important for initiating the process of fermentation
What are the two types of starter cultures?
primary and secondary
Primary starter culture
initially added or apart of the microflora
Secondary starter culture
added after the initial process of fermentation has been carried out
- added for flavor or texture change
ex. Blue cheese
MIC430 Final Exam Latest 2024.2025 Complete
Exam Question And Answer Graded A+ Fall.
Spring
What is fermentation to a food microbiologist?
a process that alters food properties
What are food properties that can be altered by fermentation?
Acid production, unique flavors, texture modification, nutrient bioavailability
Example of food property that is altered by food fermentation
milk fermented into yogurt
- smells sour
- texture change
- result of acid production
How many types of fermented foods exist?
>3500 types
,MIC430 - Food Microbiology and Biotechnology
Natural fermentation vs controlled fermentation
Natural = starter culture added/ only use raw materials
controlled = consistent product is the result; the product is pasteurized, microflora is
killed, then starter culture is added
Natural Fermentation example
pickles!
- have enough lactobacillus
Controlled Fermentation example
yogurt and cheeses
What is back slopping?
a small batch of previously fermented products is added into the raw ingredient to
initiate the process of fermentation
- used to make yogurt
Uses of Fermentation? (7 uses)
1.) preserve vegetables and fruits
, MIC430 - Food Microbiology and Biotechnology
2.) flavor, aroma, and texture
3.) destroy naturally occurring toxins
4.) improve digestibility (legumes)
5.) enrich products with desired microbes
6.) create new products
7.) increase dietary value
What are starter cultures?
microorganisms important for initiating the process of fermentation
What are the two types of starter cultures?
primary and secondary
Primary starter culture
initially added or apart of the microflora
Secondary starter culture
added after the initial process of fermentation has been carried out
- added for flavor or texture change
ex. Blue cheese
