1. Discuss symbiotic activity and the role of the microorganisms in two examples.
2. Why are yeast and LAB (lactic acid bacteria) separately inoculated when preparing the starter for kumys production?
3. Discuss the sequence of microorganisms in sauerkraut and cucumber pickles. What is the difference and why?
4. Pyruvate is a very important intermediate in dairy fermentation, why?
5. What is the effect and role of lye treatment in olives, both on the microorganisms and in general?
6. Discuss the different microorganisms and their role in fermented sausage.

Kleine vraagjes / Begrippen:

• FODMAP
• Malolactic fermentation
• Give 2 risks or contaminants in fermented foods
• Why is a steeping process used in cereals?
• Krausen