Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
expand_more
expand_more
format_list_bulleted
Concept explainers
Textbook Question
Chapter 25.3, Problem 10AYP
Name five foods and/or beverages that are produced using microbial fermentation.
Expert Solution & Answer
Trending nowThis is a popular solution!
Students have asked these similar questions
List some dairy, meat, beverage, and vegetable foods producedby microbial fermentation. What is the preservative in each case?
Complete the table below regarding different types of fermentation.
Microbe
Type of fermentation it carries out
Products generated through fermentation
Saccharomyces cerevisiae
Escherichia coli
Enterobacter aerogenes
Lactobacillus acidophilus
Describe the characteristics of microorganisms must have to be useful in the industrial fermentation process. Explain why these characteristics are important.
Chapter 25 Solutions
Microbiology: A Systems Approach
Ch. 25.1 - Compose a sentence about the history of applied...Ch. 25.1 - Define biotechnology, and explain how its uses...Ch. 25.2 - Outline the steps in water purification.Ch. 25.2 - Differentiate water purification from sewage...Ch. 25.2 - Prob. 5AYPCh. 25.2 - Prob. 6AYPCh. 25.2 - List five important pathogens of drinking water.Ch. 25.2 - Provide examples of indicator bacteria, and...Ch. 25.2 - Summarize methods for identifying and quantifying...Ch. 25.3 - Name five foods and/or beverages that are produced...
Ch. 25.3 - Summarize the microbial process that leads to...Ch. 25.3 - Write the equation showing how yeasts convert...Ch. 25.3 - Discuss how microorganisms themselves are useful...Ch. 25.3 - Provide background on current HACCP guidelines,...Ch. 25.3 - Prob. 15AYPCh. 25.3 - Outline basic principles of using temperature to...Ch. 25.3 - List methods other than temperature currently used...Ch. 25.4 - Prob. 18AYPCh. 25.4 - Distinguish between primary and secondary...Ch. 25.4 - List the four steps of industrial product...Ch. 25.4 - Identify five industrial products made by...Ch. 25 - Drinking water utilities monitor their production...Ch. 25 - Milk is usually pasteurized by a. the...Ch. 25 - During sewage treatment, microbial action on a...Ch. 25 - Which of the following is unlikely to be a...Ch. 25 - The bloom in wine making refers to a. the...Ch. 25 - When algae produce biofuels, what is the other...Ch. 25 - Secondary metabolites of microbes are formed...Ch. 25 - In industrial fermentation, which step precedes...Ch. 25 - Which of the following is currently being produced...Ch. 25 - In biotechnology, fermentation refers to a. the...Ch. 25 - Prob. 11TFCh. 25 - Food products should always be kept completely...Ch. 25 - Alcoholic beverages are produced by the...Ch. 25 - Nutritional yeast is consumed by humans to...Ch. 25 - Refrigerating food prevents the growth of all...Ch. 25 - a.Summarize one beneficial use of sludge today,...Ch. 25 - Every year, supposedly safe municipal water...Ch. 25 - Provide evidence in support of or refuting the...Ch. 25 - a.List examples of microbes used in the production...Ch. 25 - Further investigate the HACCP system, and...Ch. 25 - From chapter 3, figure 3.5b. If this MacConkey...Ch. 25 - From chapter 8. During which portion of metabolism...Ch. 25 - Using the words that follow, please create a...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- 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_forwardDescribe the following chemicals require in fermentation medium a) Micronutrient b) Trace elementarrow_forwardWhy only specific microbes are selected to produce the fermented products?arrow_forward
- Outline the fermentation processes related to the preparation ofdairy products.arrow_forwardWhat is the key difference between reactions that result in the final product of fermentation to form lactic acid or alcohol? What significance do these differences have in terms of microbial technology?arrow_forwarddescribe the production of soy sauce and explain the role of each microorganism in each stage of production.arrow_forward
- Why is the batch bioreactor is suitable in milk fermentation?arrow_forwardWhat are the different types of fermentation pathways and how can they be used to differentiate between different microbes?arrow_forwardMicrobial products can be classified as three major categories. With the use of sketch, briefly explain the kinetic patterns of growth and product formation in batch fermentation.arrow_forward
- The picture shows three modes of fermentation 1)Name and describe each fermentation mode A, B and C.2)Explain why mode A is more preferred for industrial fermentation as compared to mode B.arrow_forwardWrite down the criteria for media selection and the basic requirements for media formulation for fermentation processes.arrow_forwardWhat is one difference between fermentation and anaerobic respiration? Since neither requires oxygen, why would a microbe select one of these versus the other? Name a specific microbe which uses fermentation and a specific microbe which uses anaerobic respiration.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Human Anatomy & Physiology (11th Edition)BiologyISBN:9780134580999Author:Elaine N. Marieb, Katja N. HoehnPublisher:PEARSONBiology 2eBiologyISBN:9781947172517Author:Matthew Douglas, Jung Choi, Mary Ann ClarkPublisher:OpenStaxAnatomy & PhysiologyBiologyISBN:9781259398629Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa StouterPublisher:Mcgraw Hill Education,
- Molecular Biology of the Cell (Sixth Edition)BiologyISBN:9780815344322Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter WalterPublisher:W. W. Norton & CompanyLaboratory Manual For Human Anatomy & PhysiologyBiologyISBN:9781260159363Author:Martin, Terry R., Prentice-craver, CynthiaPublisher:McGraw-Hill Publishing Co.Inquiry Into Life (16th Edition)BiologyISBN:9781260231700Author:Sylvia S. Mader, Michael WindelspechtPublisher:McGraw Hill Education
Human Anatomy & Physiology (11th Edition)
Biology
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:PEARSON
Biology 2e
Biology
ISBN:9781947172517
Author:Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:OpenStax
Anatomy & Physiology
Biology
ISBN:9781259398629
Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa Stouter
Publisher:Mcgraw Hill Education,
Molecular Biology of the Cell (Sixth Edition)
Biology
ISBN:9780815344322
Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter Walter
Publisher:W. W. Norton & Company
Laboratory Manual For Human Anatomy & Physiology
Biology
ISBN:9781260159363
Author:Martin, Terry R., Prentice-craver, Cynthia
Publisher:McGraw-Hill Publishing Co.
Inquiry Into Life (16th Edition)
Biology
ISBN:9781260231700
Author:Sylvia S. Mader, Michael Windelspecht
Publisher:McGraw Hill Education
Industrial Processes and By-products | 9-1 GCSE Chemistry | OCR, AQA, Edexcel; Author: SnapRevise;https://www.youtube.com/watch?v=CMLKgqEMXwc;License: Standard Youtube License