Transcript Fermentation

The Fermentation of Food
Part 2
Chapter 22
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http://on.aol.com/video/how-fermentationworks-83226972
Bacterial Fermentation (4 types)
Review
Lactic Acid Bacteria
(pickles, sauerkraut)
2. Acetic Acid Bacteria
(vinegar)
3. Carbon Dioxide Bacteria
(Edam, Gouda, Swiss)
4. Proteolytic Bacteria
(cocoa, chocolate)
1.
bacteria
Yeast Fermentation
Converts glucose into Ethyl alcohol
and CO2
 During fermentation, yeast grows
and produces carbon dioxide at
different rates
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Temperature is critical: 27°C (warm)
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Too cool fermentation will not
take place
Too hot will kill the yeast.
Yeast needs sugar to produce
carbon dioxide
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Too much will slow down the process
Natural sugars: maltose, sucrose
and fructose
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Too much salt can cause the
fermentation to slow down
Too little may weaken the gluten
Remember Sugar feeds the yeast
Salt controls it

https://www.youtube.com/watch?v=MGmmWT
JdLmY