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What microorganisms are used to ferment fish, soybean, and bamboo shoots to make foods?
- a)E. coli bacteria
- b)Saccharomyces cerevisiae (baker's yeast)
- c)Lactic acid bacteria (LAB)
- d)Specific fungi
Correct answer is option 'C'. Can you explain this answer?
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What microorganisms are used to ferment fish, soybean, and bamboo shoo...
Lactic acid bacteria are used to ferment fish, soybean, and bamboo shoots to make various foods.
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What microorganisms are used to ferment fish, soybean, and bamboo shoo...
Microorganisms used in food fermentation:
- Lactic acid bacteria (LAB): Lactic acid bacteria are commonly used in the fermentation of fish, soybean, and bamboo shoots to produce a variety of foods. These bacteria play a crucial role in the fermentation process by converting sugars into lactic acid, which helps preserve the food and gives it a tangy flavor. LAB also helps improve the nutritional profile of the food by increasing the bioavailability of certain nutrients.
- Fermentation process: During the fermentation process, LAB consume sugars present in the food matrix and produce lactic acid as a byproduct. This acidification lowers the pH of the food, creating an environment that inhibits the growth of pathogenic bacteria and spoilage organisms. Additionally, LAB produce antimicrobial compounds that further contribute to the preservation of the food.
- Benefits of LAB fermentation: Fermentation with LAB not only extends the shelf life of the food but also enhances its flavor and nutritional value. The presence of beneficial bacteria in the fermented food can also promote gut health by contributing to the diversity of the gut microbiota.
- Examples of fermented foods: Some examples of foods that are traditionally fermented using LAB include Korean kimchi (fermented vegetables), Japanese natto (fermented soybeans), and Southeast Asian fish sauce. These fermented foods are not only delicious but also provide a range of health benefits due to the action of LAB during fermentation.
- Lactic acid bacteria (LAB): Lactic acid bacteria are commonly used in the fermentation of fish, soybean, and bamboo shoots to produce a variety of foods. These bacteria play a crucial role in the fermentation process by converting sugars into lactic acid, which helps preserve the food and gives it a tangy flavor. LAB also helps improve the nutritional profile of the food by increasing the bioavailability of certain nutrients.
- Fermentation process: During the fermentation process, LAB consume sugars present in the food matrix and produce lactic acid as a byproduct. This acidification lowers the pH of the food, creating an environment that inhibits the growth of pathogenic bacteria and spoilage organisms. Additionally, LAB produce antimicrobial compounds that further contribute to the preservation of the food.
- Benefits of LAB fermentation: Fermentation with LAB not only extends the shelf life of the food but also enhances its flavor and nutritional value. The presence of beneficial bacteria in the fermented food can also promote gut health by contributing to the diversity of the gut microbiota.
- Examples of fermented foods: Some examples of foods that are traditionally fermented using LAB include Korean kimchi (fermented vegetables), Japanese natto (fermented soybeans), and Southeast Asian fish sauce. These fermented foods are not only delicious but also provide a range of health benefits due to the action of LAB during fermentation.
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What microorganisms are used to ferment fish, soybean, and bamboo shoots to make foods?a)E. coli bacteriab)Saccharomyces cerevisiae (bakers yeast)c)Lactic acid bacteria (LAB)d)Specific fungiCorrect answer is option 'C'. Can you explain this answer?
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