Lesson 1.3: The good Samaritans - Beneficial microorganisms PPT 3

Lesson 1.3: The good Samaritans - Beneficial microorganisms PPT 3

Lesson 1.3 The Good Samaritans Definitions and templates for: Case Notes 1.3 Investigation Activity 1.3 Definition Beneficial microorganisms Helpful bacteria and fungi that are either added or naturally occur in foods. Create unique flavors and textures or improve the bodys ability to digest foods or fight

disease. Bacteria The most important bacteria used in food production are the Lactobacillaceae family. This family produces lactic acid from carbohydrates, resulting in changes in certain foods. Example: milk to yogurt. Yeast

The most beneficial yeasts for food production are from the genus Saccharomyces. Yeasts produce desirable chemical reactions. Example: leavening of bread and production of alcohol. Molds Molds from the genus Penicillium are associated with the ripening and

flavor of cheeses. T he Good Samaritans Case Notes 1.3 Name:_____________________________ Date:___________________________ Beneficial Microorganisms: ________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ Case Notes 1.3

________________________________________________________________________________ ________________________________________________________________________________ The most common groups of microorganisms involved in food production are: Type of microorganism Example 1. 2. 3. List three common foods that would not be possible without beneficial microorganisms. Can you name more?______________________________________________________________

________________________________________________________________________________ ________________________________________________________________________________ What is the genus of the beneficial microorganism needed to produce root beer? ____________ ________________________________________________________________________________ ________________________________________________________________________________ What type or microorganism is it? __________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ T he Good Samaritans Investigation Activity 1.3 Root beer, ready to drink after six days Investigation

Activity 1.3 *Recipe makes 2 liters 7 cups of distilled or purified water 1 cups of white sugar teaspoon of active dry yeast Note: Champagne yeast can be used and decreases the strong odor given off when opening a bottle using bread yeast. 1 teaspoon of root beer concentrate Mixing Measure the water into a glass bowl and heat it in a microwave on the high setting for three minutes. You can also heat the water in a non-aluminum pan on a stove burner until the water is lukewarm.

Do not overheat it, though, or you will deactivate the yeast. Add the sugar, dry yeast, and root beer concentrate to the water and stir slowly until the sugar and yeast dissolve. Bottling Set a small plastic funnel into the mouth of a 2 liter plastic bottle. Use a small cup or ladle to pour the soda mixture through the funnel. Fill the bottle, leaving 2-3 inches of air space at the top. Remove the funnel and screw on the bottle cap tightly. (If air leaks out, the root beer will not carbonate properly). Adding the fizz Lay the filled bottle on its side in a warm place and leave undisturbed for four days. During this time the root beer will carbonate the sugar and the yeast react to form tiny carbon dioxide bubbles that give soda its fizz. On the fifth day, put the root beer in the refrigerator to chill. It will be ready to drink the following day.

*This is from an old recipe, citation unavailable. National GAPs Program 2007 Department of Food Science Department of Education Cornell University Ithaca, NY 14853 www.gaps.cornell.edu

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