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1. A) Explain how this enzyme works to destroy certain bacterial contaminants in the cheese. B) Would lysozyme get rid of all potential contaminants, such as molds or Archaea? Explain your answer.

1. A) Explain how this enzyme works to destroy certain bacterial contaminants in the cheese. B) Would lysozyme get rid of all potential contaminants, such as molds or Archaea? Explain your answer.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Practice Questions Chapter 2 Since so many microorganisms come in contact, voluntarily or sometimes involuntarily, with the cheese at each stage of the cheese making process, how do cheesemaker ensure their cheese does not become contaminated with unwanted microorganisms that might ruin their production? The first line of defense is the lactic acid produced as a metabolic by-product by the lactic acid bacteria (LAB) used in most starter cultures. The lactic acid lowers the pH and acts as a preservative: the acidity prevents other bacteria from growing. As the cheesemaking process progresses, the accumulation or addition of salt can also act as a growth inhibitor for undesired contaminants. Still, microbial contaminants are a constant worry for cheesemakers, and measures are often taken to prevent contaminations by other organisms. For example, lysozyme is added to certain cheeses as an antibacterial agent. 1. A) Explain how this enzyme works to destroy certain bacterial contaminants in the cheese. B) Would lysozyme get rid of all potential contaminants, such as molds or Archaea? Explain your answer.
Transcribed Image Text:Practice Questions Chapter 2 Since so many microorganisms come in contact, voluntarily or sometimes involuntarily, with the cheese at each stage of the cheese making process, how do cheesemaker ensure their cheese does not become contaminated with unwanted microorganisms that might ruin their production? The first line of defense is the lactic acid produced as a metabolic by-product by the lactic acid bacteria (LAB) used in most starter cultures. The lactic acid lowers the pH and acts as a preservative: the acidity prevents other bacteria from growing. As the cheesemaking process progresses, the accumulation or addition of salt can also act as a growth inhibitor for undesired contaminants. Still, microbial contaminants are a constant worry for cheesemakers, and measures are often taken to prevent contaminations by other organisms. For example, lysozyme is added to certain cheeses as an antibacterial agent. 1. A) Explain how this enzyme works to destroy certain bacterial contaminants in the cheese. B) Would lysozyme get rid of all potential contaminants, such as molds or Archaea? Explain your answer.
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