Fermentation

Study of microscopic organisms

• Microbiology

• Biology

• Physics

• Chemistry

A living organism that is only visible through a microscope

• atom

• microbe

• ketone

• isotoner

yeast, molds, mushrooms are..

• fungi

• poison

Three categories of microbes that can have positive uses in foods are...

• Mycelium, hyphae, spores

• bacteria, viruses, hyphae

• yeasts, viruses, mycelium

• bacteria, yeasts, and molds

Bacteria that must have oxygen to function are called...

• aerobic

• anaerobic

An enzymatically controlled change in a food product brought on by the action of microorganisms

• fermentation

• anaerobic

• aerobic

• pasteurization

Sauerkraut, pickles, olives and cheese are examples of this type of fermentation...

• yeast fermentation

• mold fermentation

• lactic acid fermenttion

• hydrolic fermentation

Soy sauce is an example of..

• yeast fermentation

• mold fermentation

• bacterial fermentation

• lactic acid fermentation

Yogurt, sour cream and buttermilk are called...

• fresh dairy products

• cultured dairy products

• fermented dairy products

The nutritional value of fermented foods is the same as their unfermented counterparts.

• True

• False