Food Microbiology and Biotechnology

Lactobacillus is a type of bacteria that is responsible for the fermentation of idli and dosa batter. It converts the starch in the batter into lactic acid, which gives it a sour taste and makes it rise.

Sodium benzoate, potassium sorbate, and calcium propionate are all food additives that are used to prevent the growth of bacteria and molds in food. They work by inhibiting the growth of these microorganisms or by killing them.

Fermentation is the process of converting milk into yogurt. It is done by adding bacteria to the milk, which convert the lactose in the milk into lactic acid. This gives yogurt its characteristic tangy flavor and thick texture.

Saccharomyces cerevisiae is a type of yeast that is responsible for the fermentation of wine. It converts the sugar in the grapes into alcohol and carbon dioxide.

Pasteurization is the process of preserving food by heating it to a high temperature for a short period of time. This kills harmful bacteria and microorganisms, but does not destroy the food's nutrients or flavor.

Lactobacillus is a type of bacteria that is responsible for the fermentation of sauerkraut. It converts the cabbage into lactic acid, which gives it its characteristic sour taste and crunchy texture.

Dehydration is the process of preserving food by drying it. This can be done by exposing the food to air, heat, or a combination of both. Dehydration removes moisture from the food, which prevents the growth of bacteria and molds.

Lactobacillus is a type of bacteria that is responsible for the fermentation of kimchi. It converts the cabbage and other vegetables into lactic acid, which gives kimchi its characteristic sour taste and spicy flavor.

Freezing is the process of preserving food by freezing it. This can be done by placing the food in a freezer or by using a blast chiller. Freezing slows down the growth of bacteria and molds, and it can also help to preserve the food's nutrients and flavor.

Saccharomyces cerevisiae is a type of yeast that is responsible for the fermentation of kombucha. It converts the sugar in the tea into alcohol and carbon dioxide.

Salting is the process of preserving food by adding salt. This can be done by dry salting, wet salting, or brining. Salting removes moisture from the food, which prevents the growth of bacteria and molds.

Lactobacillus is a type of bacteria that is responsible for the fermentation of kefir. It converts the lactose in the milk into lactic acid, which gives kefir its characteristic tangy flavor and thick texture.

Smoking is the process of preserving food by smoking it. This can be done by exposing the food to smoke from a wood fire or by using a smoke generator. Smoking adds flavor to the food and also helps to preserve it by inhibiting the growth of bacteria and molds.

Rhizopus oligosporus is a type of fungus that is responsible for the fermentation of tempeh. It converts the soybeans into a firm, nutty-flavored cake.

Candying is the process of preserving food by adding sugar. This can be done by boiling the food in a sugar syrup or by coating it with sugar. Candying helps to preserve the food by preventing the growth of bacteria and molds.