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