Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Chapter 16.3, Problem 1TQ
Summary Introduction
To review:
Refrigerated cheese causes listeriosis.
Introduction:
Listeriosis is a foodborne disease caused by listeria monocytogenes. Listeria is a gram positive, rod-shaped bacterium found in soil, water, and feces of animals. The contaminated animal feces are transferred to food products that are consumed by humans. Listeria resides in the intestine of the human body. The symptoms of listeriosis include fever, diarrhea, and muscle pain. The source of listeria is uncooked meat, hotdogs, unpasteurized dairy products, and some soft cheeses.
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Differentiate TWO (2) types of fermentation processes that are involved in the bioprocess industry.
Explain the role of lactic acid bacteria and yeast in the making of fermented foods.
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Chapter 16 Solutions
Microbiology: An Evolving Science (Fourth Edition)
Ch. 16.1 - Prob. 1RQCh. 16.1 - Prob. 2RQCh. 16.1 - Prob. 3RQCh. 16.1 - Prob. 4RQCh. 16.1 - Prob. 5RQCh. 16.1 - Prob. 6RQCh. 16.1 - Prob. 7RQCh. 16.1 - Prob. 8RQCh. 16.1 - Prob. 9RQCh. 16.1 - Prob. 10RQ
Ch. 16.1 - Prob. 11RQCh. 16.1 - Prob. 12RQCh. 16.1 - Prob. 13RQCh. 16.1 - Prob. 14RQCh. 16.1 - Prob. 1TQCh. 16.1 - Prob. 2TQCh. 16.1 - Prob. 3TQCh. 16.2 - Prob. 1TQCh. 16.2 - Prob. 2TQCh. 16.3 - Prob. 1TQCh. 16.3 - Prob. 2TQCh. 16.3 - Prob. 3TQCh. 16.4 - Prob. 1TQCh. 16.4 - Prob. 2TQCh. 16.5 - Prob. 1TQCh. 16.5 - Prob. 2TQCh. 16.6 - Prob. 1TQCh. 16.6 - Prob. 2TQ
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- Make an outline about Fermentation method of preserving foods and explain it in detail with images.arrow_forwardDefine and discuss the advantages of different methods used to produce fermented foods.arrow_forwardA) Explain in detail about landfill system B) List four difference between fermentation and anaerobic digestion systemarrow_forward
- Describe four requirements required for fermentation to take place.arrow_forward(b) Differentiate between biomass digestion and biomass fermentation. Aarrow_forwardDescribe the characteristics of microorganisms must have to be useful in the industrial fermentation process. Explain why these characteristics are important.arrow_forward
- Outline the substrates that are most frequently used forindustrial fermentation and describe the importance of eachsubstrate.arrow_forwardGive some introduction about comparative analysis of traditional and modern fermentation.arrow_forwardGive one reason why it is important to know the different types of fermentation carried out by microbes?arrow_forward
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