3. a. Explain what needs to be considered when using "water" as part of the fermentation medium! b. Why sterilization using chemicals is not suitable for sterilization of fermentation media?
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- V. Complete the table below by citing some industrial fermentation products from microorganisms. Fermentation Product 1. Commercial Starting Material Microorganism Use 2. 4. 5. 6. 7. 8.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.Sugar fermentation (Mannitol): 1. Explain the incubation conditions 2. Explain the reagents being added 3. Explain the observations in sugar fermentation 4. Explain the interpretations in sugar fermentation
- 1. Which of the following micro-organisms are the most resistant to heat sterilization? a. Vegetative bacteria (e.g., Samonella spp.) b. Spore-forming mesophilic bacteria (e.g., Clostridium botulinum) c. Spore-forming thermophilic bacteria (e.g., Bacillus stearothermophilus) d. Toxicogenic bacteria (e.g., E. coli O157:H7) e. All of the above are equally resistant to heat sterilization.2. a. explain 5 methods of nutrient uptake by cells b. explain the problems that may arise in the process of media sterilization using heat1. What important by‐products are obtained in commercial fermentation processes? 2. Of what value is iodoform test? 3. What is meant by each of the following? a. denatured b. absolute c. proof
- 1. MEDIA. Match the name of the medium with the physiological test. A medium may be used more than once. Tests may require more than one answer.a. Kligler’s iron agar 2,3-butanediol fermentationb. MR-VP broth carbohydrate fermentationc. phenol red lactose casein hydrolysisd. SIM medium citrate utilizatione. Simmon’s citratr hydrogen sulfide productionf. skim milk agar mixed-acid fermentationg. spirit blue agar triglyceride hydrolysish. tryptone broth tryptophan degradationWhy do you need to use antifoams in fermentation medium? How you could avoid from contamination during fermentation?Answer the following questions: 1. Why is buffering important when preparing a growth media? 2. Explain why bacterial fermentation preserves food from spoilage.
- 1. Define Optimum Temperature. 2. Why is the temperature of pasteurization at 60°C? 3. Why are food frozen at a temperature below 0°C?Describe how a Triple Sugar Iron agar tube would appear if the following situation was true. Please note that all items in the following list are occurring in the same tube of agar. 1. Positive for glucose fermentation 2. Negative for lactose and sucrose fermentation 3. Positive for H2S production 4. Negative for gas productionWhy is Phenol red being utilized in MacConkey agar? Choose among the choices and further explain it.A. Inhibit microscopic organismsB. Detect the production of gas by-productsC. Conduct the sulfate reduction testD. Detect the acid reaction of lactose fermentation