fermented foods how microorganisms impact the taste and safety of food
TRANSCRIPT
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FERMENTED FOODSHOW MICROORGANISMS IMPACT THE TASTE AND SAFETY OF FOOD
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WHAT ARE FERMENTED FOODS?
EXAMPLES WHAT IS IT?
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WHY FERMENT FOOD?
Fermentation has been around since 8,000 B.C.
Safe foods, preservation, tasty
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FOOD MICROBIOLOGY
The Good
The Bad
And the Ugly
“One person’s fermented food is another person’s spoiled food”
BUT -- It’s okay to not like these foods, but it’s important to recognize that they have been dietary staples and are still widely consumed by MANY other people around the world.
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WHAT FERMENTED FOODS CAN YOU THINK OF?
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Aerobic Respiration:
Fermentation:
Glycolysis Krebs Cycle Electron Transport Chain
Glycolysis Various Fermentation Pathways
GlucoseNAD+
Pyruvate
GlucoseNAD+
NAD+ATP
NADH
NADH
Pyruvate
Pyruvate Pyruvate
ByproductsNAD+
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BREAKOUT!
Measure the pH of fermented and fresh products
What is the pH of a cucumber: _____
What is the pH of a pickled (fermented) cucumber? ____
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REGIONALLY POPULAR FERMENTED FOODS
Kimchi“Kim-chee” Sauerkraut
Fermented sausages
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SOY SAUCE
Mold (Aspergillus) coated soybeans
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MISO
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TEMPEH
Raw tempeh, after fermentation
Fried tempeh, cut into strips
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NATTO
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HOW TO MAKE NATTO
https://www.youtube.com/watch?v=G-xPnseiPXQ
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START THE PRE-SOAK!
Break up into groups
Each group should measure out 1 cup of soybeans
Add warm water to cover the beans