BISC 115: Midterm 1 Quizlet
Mold & Cheese:
Some cheeses made up of introducing ___
Ex. ____ made of mold - correct answer-- "specific mold spores"
- Gorgonzola
Cheese originated of __ & __ "bounty" of milking season. Prolongs shelf life.
- Essential enzyme mixture "__" extracted from stomach of animals. - correct answer--
Concentrating & Preserving
- Rennet
2 types of lactic acid bacteria used in fermentation
__: Heat loving bacteria, ferment quicker
__: Moderat temp, ferment slow - correct answer-- Thermophilic
- Mesophilic
Increase acid concentration= causes casein protein come tgt and form __ that thicken milk -
correct answer-"Semisolid curds"
Lactic Acid Bacterial Fermentation:
Milk rich in nutrients (fat, protein, sugar, vitamin, mineral)
- Readily consumed energy source: __
__ disaccharide sugar, nowhere else in nature. Bcd uncommon, not many microbes contain
enzyme to digest - correct answer-Lactose
Monosaccharides --> convert to pyruvate --> lactate, under __conditions - correct
answer-Anaerobic
Vinegar & Acetic Acid Bacteria:
- Alcohol makes untried rich, resistant to spoilage, microbes cannot take.
___: capable of metabolizing alcohol for energy - correct answer-Acetic Acid Bacteria
Wine & Vinegar discovered tgt:
Challenge: how to delay souring process by ___
This was done by __
This is an aerobic process called __ - correct answer-- Acetic acid bacteria
-Liming wine exposure to air
-Oxidative fermentation
Dif all produce vinegars:
- __vinegar made with yeast ferment grape juice
-__yeast ferment apple juice
-__ beer without any hops
-__purer forms of acetic acid, distilled alcohol - correct answer-Wine vinegar
Cider vinegar
, Malt vinegar
White vinegar
Rice Alcohol: made with __, no free sugars for __. - correct answer-Grain
Yeast
Rice Alcohol:
- Use ___ to break down starch into sugars.
-Same time, __ will ferment those sugars into alcohol - correct answer-Mold
Yeast
Beer: made from grain, not much free sugar.
- __ can't exploit starch directly. Grain must be treated to __. - correct answer--Yeasts
-Breakdown starch into sugars
___: soak grain in water, germinate for days. Mix germinated and un-germinated grain. Used
to produce beer
-Use grain's own enzymes to break down starch --> sugar. - correct answer-Malting
__: wine fermented to completion, sugar converted all too alc.
__: wine made up by stopping fermentation before sugar metabolized - correct answer-Dry
wine
Sweet wine
Fermentation:
Can begin with or without addition of starter culture of __
- Wild __ already exist on grape skins. Eventually displaced by Saccharomyces.
Primary job is to produce __ - correct answer--Yeast
-Yeast
-Ethanol
Yeast is useful because of their ability to __
In oxygen rich, __conditions, yeast convert __ into __, water and CO2 - correct answer--
Live in low O2 environment.
-Aerobic conditions
-Sugar into energy
In oxygen poor __ conditions, yeast can only ___. Turn __ into __. Specific strains of __
contribute to characteristic flavors of food/beverages. - correct answer--Anaerobic conditions
-Partially break down sugar.
-Sugar into ethanol
Making wine:
Divided into three stages:
__ grapes, free juice
Mold & Cheese:
Some cheeses made up of introducing ___
Ex. ____ made of mold - correct answer-- "specific mold spores"
- Gorgonzola
Cheese originated of __ & __ "bounty" of milking season. Prolongs shelf life.
- Essential enzyme mixture "__" extracted from stomach of animals. - correct answer--
Concentrating & Preserving
- Rennet
2 types of lactic acid bacteria used in fermentation
__: Heat loving bacteria, ferment quicker
__: Moderat temp, ferment slow - correct answer-- Thermophilic
- Mesophilic
Increase acid concentration= causes casein protein come tgt and form __ that thicken milk -
correct answer-"Semisolid curds"
Lactic Acid Bacterial Fermentation:
Milk rich in nutrients (fat, protein, sugar, vitamin, mineral)
- Readily consumed energy source: __
__ disaccharide sugar, nowhere else in nature. Bcd uncommon, not many microbes contain
enzyme to digest - correct answer-Lactose
Monosaccharides --> convert to pyruvate --> lactate, under __conditions - correct
answer-Anaerobic
Vinegar & Acetic Acid Bacteria:
- Alcohol makes untried rich, resistant to spoilage, microbes cannot take.
___: capable of metabolizing alcohol for energy - correct answer-Acetic Acid Bacteria
Wine & Vinegar discovered tgt:
Challenge: how to delay souring process by ___
This was done by __
This is an aerobic process called __ - correct answer-- Acetic acid bacteria
-Liming wine exposure to air
-Oxidative fermentation
Dif all produce vinegars:
- __vinegar made with yeast ferment grape juice
-__yeast ferment apple juice
-__ beer without any hops
-__purer forms of acetic acid, distilled alcohol - correct answer-Wine vinegar
Cider vinegar
, Malt vinegar
White vinegar
Rice Alcohol: made with __, no free sugars for __. - correct answer-Grain
Yeast
Rice Alcohol:
- Use ___ to break down starch into sugars.
-Same time, __ will ferment those sugars into alcohol - correct answer-Mold
Yeast
Beer: made from grain, not much free sugar.
- __ can't exploit starch directly. Grain must be treated to __. - correct answer--Yeasts
-Breakdown starch into sugars
___: soak grain in water, germinate for days. Mix germinated and un-germinated grain. Used
to produce beer
-Use grain's own enzymes to break down starch --> sugar. - correct answer-Malting
__: wine fermented to completion, sugar converted all too alc.
__: wine made up by stopping fermentation before sugar metabolized - correct answer-Dry
wine
Sweet wine
Fermentation:
Can begin with or without addition of starter culture of __
- Wild __ already exist on grape skins. Eventually displaced by Saccharomyces.
Primary job is to produce __ - correct answer--Yeast
-Yeast
-Ethanol
Yeast is useful because of their ability to __
In oxygen rich, __conditions, yeast convert __ into __, water and CO2 - correct answer--
Live in low O2 environment.
-Aerobic conditions
-Sugar into energy
In oxygen poor __ conditions, yeast can only ___. Turn __ into __. Specific strains of __
contribute to characteristic flavors of food/beverages. - correct answer--Anaerobic conditions
-Partially break down sugar.
-Sugar into ethanol
Making wine:
Divided into three stages:
__ grapes, free juice
