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Food, Fermentation and Micro-organisms Food, Fermentation and Micro-organisms Charles W. Bamforth University of California Davis, USA Blackwell Science © 2005 by Blackwell Science Ltd a Blackwell Publishing company Editorial offices: Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK Tel: +44 (0)1865 776868 Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014-8300, USA Tel: +1 515 292 0140 Blackwell Science Asia Pty Ltd, 550 Swanston Street, Carlton, Victoria 3053, Australia Tel: +61 (0)3 8359 1011 The right of the Author to be identified as the Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. First published 2005 Library of Congress Cataloging-in-Publication Data Bamforth, Charles W., 1952– Food, fermentation and micro-organisms / Charles W. Bamforth. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-632-05987-4 (hardback: alk. paper) ISBN-10: 0-632-05987-7 (hardback: alk. paper) 1. Fermentation. 2. Fermented foods. 3. Yeast. [DNLM: 1. Fermentation. 2. Food Microbiology. 3. Alchoholic Beverages - - Microbiology. QW 85 B199 2005] I. Title. QR151.B355 2005 664 .024–dc22 2005003336 ISBN-13: 978-0632-05987-4 ISBN-10: 0-632-05987-7 A catalogue record for this title is available from the British Library Set in 10/13pt TimesNRMT by Newgen Imaging Systems (P) Ltd, Chennai. Printed and bound in India by Replika Press Pvt, Ltd, Kundli The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp processed using acid-free and elementary chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. For further information on Blackwell Publishing, visit our website: www.blackwellpublishing.com In honour of Peter Large: scientist, mentor, beer lover, colleague, friend God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation. Ralph Waldo Emerson (1803–1882) Contents Preface Acknowledgements Introduction Chapter 1 The Science Underpinning Food Fermentations Micro-organisms Microbial metabolism Nutritional needs Environmental impacts Temperature pH Water activity Oxygen Radiation Hydrostatic pressure Controlling or inhibiting growth of micro-organisms Heating Cooling Drying Irradiation Filtration Chemical agents Metabolic events Catabolism Anabolism The origins of the organisms employed in food fermentations Some of the major micro-organisms in this book Yeast Lactic acid bacteria Lactococcus Leuconostoc Streptococcus Lactobacillus Pediococci Enterococcus Providing the growth medium for the organisms Fermenters Downstream processing xii xiii xiv 1 3 5 5 10 10 12 13 14 15 15 16 16 17 17 17 17 17 19 19 24 26 28 29 31 32 32 32 33 33 33 33 34 34 viii Contents Some general issues for a number of foodstuffs Non-enzymatic browning Enzymatic browning Caramel Antioxidants Bibliography 34 35 36 37 38 38 Chapter 2 Beer Overview of malting and brewing Barley Mashing: the production of sweet wort Milling Mashing Adjuncts Wort separation Lauter tun Mash filters Water Hops Wort boiling and clarification Wort cooling Yeast Brewery fermentations Filtration The stabilisation of beer Gas control Packaging Filling bottles and cans Filling kegs The quality of beer Flavour Foam Gushing Spoilage of beer Beer styles Bibliography 40 40 43 51 51 52 56 57 58 58 60 61 63 65 66 70 74 74 75 75 76 77 77 77 86 86 86 88 88 Chapter 3 Wine Grapes Grape processing Stemming and crushing Drainers and presses Fermentation Juice Yeast 89 89 93 94 96 98 98 99 Contents Clarification Filtration Stabilization The use of other micro organisms in wine production Champagne/sparkling wine Ageing Packaging Taints and gushing The composition of wine Bibliography ix 100 101 101 101 102 102 103 105 105 105 Chapter 4 Fortified Wines Sherry Port Madeira Bibliography 106 107 108 109 110 Chapter 5 Cider Apples Milling and pressing Fermentation Cider colour and flavour Post-fermentation processes Problems with cider Bibliography 111 112 113 115 117 119 120 121 Chapter 6 Distilled Alcoholic Beverages Whisk(e)y Distillation Whiskey variants Cognac Armagnac and wine spirits Rum Bibliography 122 122 124 128 128 129 130 132 Chapter 7 Flavoured Spirits Vodka Gin Liqueurs Bibliography 133 133 134 135 142 Chapter 8 Sake Sake brewing Polishing, steeping and steaming Making koji Making moto 143 147 148 149 149 x Contents Moromi Modern sake making The flavour of sake Types of sake Serving temperature Bibliography 150 151 151 151 152 153 Chapter 9 Vinegar Vinegar making processes Malt vinegar Wine vinegar Other vinegars Chemical synthesis of vinegar Balsamic Bibliography 154 155 156 157 157 158 158 159 Chapter 10 Cheese Milk The culturing of milk with lactic acid bacteria Milk clotting Whey expulsion Curd handling The production of processed cheese The maturation of cheese Bibliography 160 161 164 164 165 165 166 166 168 Chapter 11 Yoghurt and Other Fermented Milk Products Bibliography 169 171 Chapter 12 Bread Flour Water Salt Fat Sugar Leavening Additives Fermentation Dough acidification Formation of dough Leavening of doughs Processing of fermented doughs Baking Bread flavour 172 173 173 173 174 174 174 175 176 177 177 178 178 178 179