Write the assignment very simple as you are teaching/explaing what it is about through the writing.
This Unit focuses on all the different ways that microbes make useful, and sometimes tasty, products for our everyday lives.
For this Discussion Board I would like you to pick ONE industrial or culinary product to discuss.
No two students may discuss the same product, so again, I’m asking you to claim your product early by creating a thread you will later edit with the name of your product as the subject.
This Homework is due in two parts, your initial post is due 5/25/23, and your response is due 5/31/22 at 8PM. Late initial posts will be subject to a 5% deduction per day.
Here are the guidelines:
You should pick a product made with the help of a microbe (or if the product IS the microbe, that’s OK too). However, it must be the primary product, not just an ingredient. For example, don’t choose salad dressing because it contains vinegar. Instead, tell us about vinegar.
Some examples include: foods, vaccines, medicines, cosmetic additives or colorings, flavorings, vitamins, supplements, etc.
BE SPECIFIC: for example, if you are choosing cheese, wine or beer, what KIND is it? Is it cheddar, or bleu, chardonnay or cabernet, an IPA or a sour beer?
In your initial post of about 500 words address the following (20 points):
What is the product, and why did you choose it?
Include an explanation, simply, “It’s interesting”, or, “I like it” is not sufficient. Why do you like it? Why is it interesting to you? Does it have cultural or personal significance to you? Is it historically important? Why?
How is it made? What raw materials are used? What type(s) and species of microbes are used?
More than one may be involved for many products.
Mention all the microbes, and all the starting materials. To make cheese you will need milk (what kind? Cow, sheep, goat, etc), and depending on the type of cheese, different fungi and/or bacterial species.
What do the microbes do to the raw material or produce to make the product? What do they make (what type of acid/ gas/ alcohol/ chemical/ etc.)? What type of fermentation or metabolic processes are taking place?
How does that effect the final taste/function of the product?
For example, for a vaccine I would want to know what the microbe is producing that specifically acts to prevent disease. For a cheese I would like to know how the different microbial products affect the taste.
AN EXAMPLE POST IS :
Blue cheese is a unique form of cheese, distinguished by its white color and blue streaks that develop during the aging process. This cheese has gained global recognition for its unique taste, soft and creamy texture, and pungent aroma. Blue cheese is renowned for its contribution to heart health, anti-inflammatory properties, and low-calorie content. Consuming blue cheese may potentially reduce the risk of cardiovascular diseases, aid in maintaining optimal cholesterol levels, prevent inflammation in blood vessels and joints, and even inhibit blood clotting. Moreover, it is rich in calcium, phosphorus, zinc, and vitamins A and D, which can boost the immune system, reduce inflammation, and enhance memory.
What makes blue cheese even more fascinating is its accidental discovery during the Middle Ages. A cheese maker in rural France accidentally left a loaf of bread in a moisture and temperature-controlled cave. Upon rediscovering the forgotten bread, he noticed it had become covered in a distinctive blue mold. This intriguing story highlights how a simple mishap led to the birth of an internationally beloved food, which I find fascinating.1
To make blue cheese, a specific culture, like Streptococcus lactis, is added to pasteurized raw milk (from a cow, goat, or sheep). This culture initiates a conversion of lactose in the milk to lactic acid, resulting in the solidification of the milk into curds. To further solidify the curds, Rennet, an enzyme found in the lining of a calf’s stomach, is added, and the curds are broken into smaller pieces, allowing the whey to drain. To prevent spoilage, salt and Penicillium roqueforti, a type of mold, are sprinkled onto the curds after they have been drained and shaped into wheels. During the early aging stages, which typically lasts between 60 to 90 days, an essential step involves piercing the cheese with steel needle rods, promoting airflow and the growth of Penicillium roqueforti.
The role of Penicillium roqueforti in the transformation of raw milk into blue cheese is significant. Penicillium roqueforti generates lactic and propionic acids during its metabolic processes. The combination of lactic and propionic acids achieves a delicate flavor balance – resulting in blue cheese’s tangy and slightly acidic taste. Moreover, the breakdown of proteins by Penicillium roqueforti releases aromatic compounds, contributing to the cheese’s pungent aroma. Besides for proteolysis, lipolysis, fermentation, and gas production greatly impact the final taste, texture, acidity, and aroma of blue cheese. However, the flavor of blue cheese is not solely attributed to Penicillium roqueforti; other factors, such as the type of milk used, the diet of the animals producing the milk, and various cheese-making techniques also contribute to the flavor profile.2
In conclusion, blue cheese is a food enjoyed by many people worldwide. People undeniably like it for its distinctive appearance, flavor, and health benefits. The accidental discovery of blue cheese adds an element of history and piqued my interest in discussing this unique food. Through the roles of Penicillium roqueforti and the raw materials, blue cheese is a prime example of the transformative powers of microbial activity, resulting in a cheese that is distinctively tangy, slightly salty, and aromatic.
References:
1. https://www.healthbenefitstimes.com/blue-cheese/
2. https://en.wikipedia.org/wiki/Blue_cheese
