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LEVADURAS

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About this activity

preguntas y respuestas

Created by

CAROLIN
CAROLIN
Argentina

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LEVADURAS
 

LEVADURASOnline version

preguntas y respuestas

by CAROLIN
1

¿Cuál de estas levaduras es la más utilizada en la panadería y para fermentar cervezas tipo Ale?

2

Esta levadura, conocida por dar notas a "establo", "cuero" y "clavo", es esencial en estilos cerveceros Belgian Lambic. ¿Cuál es?

3

En la elaboración de un yogurt, la acidez característica es producida principalmente por:

4

La complejidad y acidez única de una masa madre (sourdough) se debe a:

5

Todas las fermentaciones alcohólicas son realizadas exclusivamente por levaduras del género Saccharomyces.

6

La levadura Saccharomyces pastorianus fermenta mejor a temperaturas más cálidas (por encima de 20°C) que Saccharomyces cerevisiae.

7

El kéfir es un producto de una fermentación exclusivamente alcohólica

Explicación

Otros géneros como Brettanomyces, Pichia y Kluyveromyces también pueden realizar fermentación alcohólica, a menudo produciendo compuestos adicionales.

S. pastorianus (Lager) fermenta a temperaturas más frías (7-13°C), mientras que S. cerevisiae (Ale) prefiere temperaturas más cálidas (18-24°C).

El kéfir es el resultado de una fermentación mixta: láctica (por bacterias) y alcohólica (por levaduras), lo que le da su sabor ácido y su ligera efervescencia.

 
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