Assignment #1

1. Sourdough Bread
Sourdough bread is made by the fermentation of dough using
naturally occurring lactobacilli and yeast. Sourdough bread
has a more sour taste and better inherent keeping qualities
than breads made with baker's yeast, due to the lactic acid
produced by the lactobacilli.
Lactic Acid Fermentation using strains of Lactobacillus.
Its starters may be Saccharomyces diarensis, S. exiguus, or
Candida milleri

2. Miso
Miso is a key ingredient in Japanese cooking and forms the
base of staple dish miso soup. The paste, similar in texture to
peanut butter, is typically a cultured mixture of soybeans, a
grain (like rice or barley), salt, and the fungus kōji.
Depending on the variety, miso can be smooth or chunky,
and ferments for a few weeks to several years.
Alcoholic Fermentation using Aspergillus oryzae followed
by Lactic Acid Fermentation through Pediococcus
halophilus and Lactobacillus delbrueckii.

3. Sparkling Cider
Sparkling cider is a popular nonalcoholic way to celebrate
festive occasions. This fizzy drink looks similar to champagne
and is often served at holiday dinners, parties and on New
Year’s Eve. Sparkling cider is made primarily from apple juice
or apple cider which has been carbonated to give it a soda-like
mouth feel. Optional additions can include sugar or other
added sweeteners, vitamin C and preservatives. Starches and
sugars from grains and fruit ferment into sour tasting vinegar
and condiments.
Acetic Acid Fermentation: Alcohol – fermenting yeasts,
Acetobacter species,