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 16.4, Problem 1TQ
Summary Introduction
To review:
Comparison of the role of fermenting organisms in the production of cheese and bread.
Introduction:
Fermentation organisms are anaerobic that grow in the absence of oxygen. The electron acceptor of organic molecules is used to produce a fermented desired product, for example, lactobacillus produces lactice acid and Escherichia coli produces ethanol and carbon dioxide. Aerobic organisms are the ones that grow in the presence of oxygen and result in the production of energy through
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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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- Microorganisms are used in the production of a wide variety of fermented products. a) Using an example of a fermented product, explain the role of microorganisms in the production of this product. b) Explain why it is very important to control the quantity of food sources that these microbes metabolize?arrow_forwardMicroorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?arrow_forwardWhy are anaerobic microbes important for making food?arrow_forward
- Radiation when applied will be more effective on gram negatives bacteria than any other pathogen of interest in food. True Falsearrow_forwardIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Please Answer this qiestion using your own words.arrow_forwardDescribe the difference between blanching, pasteurization, and canning. What is the purpose of each preservation method, how is the treatment carried out and how are the products to be stored after the treatment?arrow_forward
- 8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and carrow_forwardIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on orangesarrow_forwardMicrobes are exposed to a wide variety of environmental factors that affect growth and survival. By giving two (2) examples, discuss how the microbial survival in various environmental conditions has been used to understand its ability to make flavorful and long shelf-life type of foods.arrow_forward
- What is the importance of agar plates and bacteria cultures in food microbiology?arrow_forwardMueller-Hinton agar needs to be made to specific standards in order to yield reliable, reproducible results. How deep is the agar on a Mueller-Hinton agar plate? a) 2 mm b) 4 mm c) 6 mm d) 8 mmarrow_forwardWhat are other food items that are derived from microbial processes? Identify the microorganisms involved in the production of these food microbiological productsarrow_forward
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