FERMENTED FOOD PRODUCTS

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Across
  1. 1. a white, mold-covered cake, produced by fungal (Rhizopus oligosporus) fermentation of dehulled, dehydrated, and partially cooked soybeans
  2. 6. type of kimchi spoilage that is due to growth of Rhodotorula sp.
  3. 7. the yoghurt fermentation process requires the presence of this type of lactic acid bacteria
  4. 9. acid 95% of the fermentation product present in yogurt is this bacteria
  5. 10. a Korean traditional fermented vegetable which is usually consumed as appetizer because of its typical sour taste and hot pepper flavor
Down
  1. 2. this cooking technique is done to destroy contaminating bacteria and trypsin inhibitors in tempeh production
  2. 3. the oozing out of trapped water molecules will increase the water activity at the surface of the yoghurt
  3. 4. a popular coagulated milk fermented by lactic acid bacteria
  4. 5. the __________ salt concentration for Kimchi production is 3-3.5% as this would inhibit the growth of spoilage microorganisms
  5. 8. consistency of a spoiled kimchi due to pectin hydrolysis caused by Leuconostoc