Microbiology of Beer, Bread and Cheese: FINAL FERMENTATION ESSAY
The purpose of this essay is to provide you with the opportunity to perform an indepth study on a fermented product that interests you, but that we did not have time
to cover in class. In this essay you should clearly describe the microbial species and
biochemical reactions involved in producing your fermented product, along with the
impact that these reactions have on the product flavor, aroma, etc. Additionally, you
should include information regarding the historical origins of the product and its
religious, cultural and/or economic significance, as appropriate.
The essay should be 4-5 pages (typed, double-spaced) in length and will be due via
email no later than 4:00 pm on the last day of classes (May 3). You may not choose
fermented products that we have already discussed in class, (e.g. Swiss cheese or
San Francisco sourdough bread) but you may choose similar products that provide a
different insight into the fermentation process.
Your essays will be graded using the attached rubric.
CATEGORY
10
9-7
6-4
3-1
Fermentation
Essay includes accurate
and complete descriptions
of the impact that the
fermentation reactions
have on the product flavor,
aroma, etc.
Essay includes mostly
accurate and mostly
complete descriptions
of the impact that the
fermentation
reactions have on the
product flavor, aroma,
etc.
Essay has mostly accurate Essay has inaccurate
but often incomplete
information
descriptions of the impact throughout.
that the fermentation
reactions have on the
product flavor, aroma, etc.
Flavor and Aroma
Essay includes accurate
and complete descriptions
of the impact that the
fermentation reactions
have on the product flavor,
aroma, etc.
Essay includes mostly
accurate and mostly
complete descriptions
of the impact that the
fermentation
reactions have on the
product flavor, aroma,
etc.
Essay has mostly accurate Essay has inaccurate
but often incomplete
information
descriptions of the impact throughout.
that the fermentation
reactions have on the
product flavor, aroma, etc.
Quality of Historical
Information
History of the fermented
product is thoroughly
addressed, as is at least
one other topic such as the
religious, social, or
economic significance of
the product.
History of the
fermented product is
thoroughly addressed,
but the religious,
social, or economic
significance of the
product is not.
Neither the history nor the One or more topics
religious, social or
were not addressed at
economic significance of
all.
the fermented product are
thoroughly addressed.
Citation Quality
The resources are
primarily peer-reviewed
articles that capture the
current status of the
question/topic.
The resources are
primarily professional
level databases;
edited volumes and
monographs;
discipline-specific
annual reviews; some
peer-reviewed
articles.
The resources are
primarily academic web
sites; advanced textbooks;
popular science and
popular press articles;
review articles.
The resources are
primarily web sites
that are not critically
evaluated;
encyclopedias, and
dictionaries; texts that
are limited to those
assigned for the
course.
Citation Format
All sources (information
and graphics) are
accurately documented in
the desired format.
All sources
(information and
graphics) are
accurately
documented, but a
few are not in the
desired format.
All sources (information
and graphics) are
accurately documented,
but many are not in the
desired format.
Some sources are not
accurately
documented.