In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional benefit during food production? a. Providing xenobiotics b. Lowering the pH to kill pathogenic bacteria c. Pasteurizing milk products d. Breaking down lactose for lactose-intolerant individuals

In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional benefit during food production? a. Providing xenobiotics b. Lowering the pH to kill pathogenic bacteria c. Pasteurizing milk products d. Breaking down lactose for lactose-intolerant individuals

Comprehensive Medical Assisting: Administrative and Clinical Competencies (MindTap Course List)

6th Edition

ISBN:9781305964792

Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy Correa

Publisher:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy Correa

Chapter33: Nutrition In Health And Disease

Section: Chapter Questions

Problem 9CR

See similar textbooks

Similar questions

Micronutrients play a critical role in assisting metabolic enzyme functions in our body? A. True B. False
Signing up for weight watchers because you’ve learned you have high blood pressure due to obesity is an example of what type of prevention? A. Primary B. Tertiary C. Quaternary D. Secondary
What type of fermentation is involved in the production of yogurt and sour cream? A. Lactic Acid Fermentation by Bacteria B. Lactic Acid Fermentation by Muscles C. Acohol Fermentation by Bacteria D. Acohol Fermentation by Yeast
Since the air bubbles in bread are generated by yeast, how will the spaces in this bread compare to those in a loaf made using normal yeast? A. more bubbles B. differently-shaped bubbles C. smaller bubbles D. bubbles more on the interior of the loaf
A bacterium that lives in the human intestine derives its nutrition by digesting the contents of the intestine. Which mode of nutrition best describes this bacterium? A. aerobic chemoheterotroph B. aerobic chemoautotroph C. anaerobic chemoheterotroph D. anaerobic chemoautotroph
The primary role of the B-vitamins is to? A. Act as coenzymes B. Relieve stress C. Give us energy D. Act as cofactors
Describe how a solution of lactose would react toward these reagents. a. Benedict's b. Barfoed's
Explain why egg whites and milk are used as antidotes for heavy metal poisoning.
Hypothesize as to why iron can have an impact on bacterial growth, particularly S. Typhimurium, S.epidermis S.aureus , E. coli and Y. enterocolitica
i) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properly
What are the results of the TSI from the enteric bacteria P. vulgaris? A. Black butt, yellow slant, glucose, lactose and/or sucrose fermented, H2S produced B. Black butt, red slant, glucose fermented, no gas C. Yellow butt, yellow slant, split agar, glucose, lactose and/ or sucrose fermented, gas produced D. Yellow butt, red slant, glucose only fermented, no gas
Give typing answer with explanation and conclusion Which activity results from the action of hydrochloric acid on protein in the stomach? a. Denaturation b. Condensation c. Decreased enzyme activity d. Increased alkalinity