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Chapter 12: Food Fermentation

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

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#1
Front (Question)

Germicidal

Back (Answer)

Microbes becoming adjusted to new environment and overcoming nature’s protective mechanism (lactenin in milk). Little, if any, breakdown of constituents occurs.

#2
Front (Question)

What are the 4 stages in natural fermentation of a food? Ex: milk at room temp exposed to microbes.

Back (Answer)

Germicidal Acidification Neutralization Proteolysis

#3
Front (Question)

Acidification

Back (Answer)

Bacteria converts sugars to acids and lowers pH to 4.5. Food becomes sour.

#4
Front (Question)

Neutralization

Back (Answer)

Molds and yeast consume the acid. Changes pH to around 7.

#5
Front (Question)

Proteolysis

Back (Answer)

Protein splitting bacteria break down proteins. Putrid odors and flavors result.

#6
Front (Question)

Today we have controlled ___ ___

Back (Answer)

Food fermentation. We have cultures of desirable bacteria.

#7
Front (Question)

Fermentation

Back (Answer)

Conversion of CHO’s (sugars) to acids + CO2 gas (bacteria) + yeast convert sugar to alcohol + CO2 gas.

#8
Front (Question)

Proteolysis

Back (Answer)

Protein breakdown

#9
Front (Question)

Lipolysis

Back (Answer)

Breakdown of fats

#10
Front (Question)

Catabolic

Back (Answer)

Break down

#11
Front (Question)

Anabolic

Back (Answer)

Build up

#12
Front (Question)

If enough ___ or ___ is present in the food, it will inhibit proteolytic and lipolytic bacteria.

Back (Answer)

Alcohol or acid

#13
Front (Question)

If the pH is less than ___, ___ ___ cannot grow and reproduce its deadly toxin. Such foods are usually not ___.

Back (Answer)

4.7 Clostridium botulinum Retorted

#14
Front (Question)

What are the 4 major general chemical flavor contributors for fermented foods?

Back (Answer)

Acid Alcohols Aldehydes Ketones

#15
Front (Question)

Acid in foods are what 3 things?

Back (Answer)

Naturally present Added to food In fermentation

#16
Front (Question)

Some ___% ___ will preserve a wine.

Back (Answer)

15 OH

#17
Front (Question)

Natural wine is ___-___ alcohol just from fermentation, therefore mildly chemical pasteurized by ___ to prevent contamination by yeast.

Back (Answer)

9-13% SO2

#18
Front (Question)

Fortified wine

Back (Answer)

Natural wine to which enough alcohol has been added to bring alcohol content to 20%

#19
Front (Question)

Cultures or starters

Back (Answer)

Large #s of a concentrated source of a selected bacteria or group of bacteria to ferment foods

#20
Front (Question)

Different bacteria grow best at different temps, therefore ___

Back (Answer)

Process of making fermented products, different temps are used.

#21
Front (Question)

Different temps are usually ___-___

Back (Answer)

70-90 F

#22
Front (Question)

Halophilic bacteria

Back (Answer)

Salt loving bacteria

#23
Front (Question)

___ must have oxygen to live. They are ___.

Back (Answer)

Molds Aerobic

#24
Front (Question)

Aerobes

Back (Answer)

Must have oxygen to live